New Insights into Physical, Morphological, Thermal and Pasting Properties of HHP‐treated Starches: Effect of Starch Type and Industry‐scale Concentration

2021 ◽  
pp. 2000179
Author(s):  
Ali Heydari ◽  
Seyed Mohammad Ali Razavi ◽  
Mohammad Ali Hesarinejad ◽  
Asgar Farahnaky
Keyword(s):  
Pasting Properties

scholarly journals Effects of fermentation time on the functional and pasting properties of defatted M oringa oleifera seed flour

2015 ◽  
Vol 4 (1) ◽  
pp. 89-95 ◽  
Author(s):  
Omobolanle O. Oloyede ◽  
Samaila James ◽  
Ocheme B. Ocheme ◽  
Chiemela E. Chinma ◽  
V. Eleojo Akpa
Keyword(s):  
Pasting Properties ◽  
Fermentation Time ◽  
Seed Flour

Effect of ionic gums and dry heating on physicochemical, morphological, thermal and pasting properties of water chestnut starch

LWT ◽  
2014 ◽  
Vol 59 (1) ◽  
pp. 348-355 ◽  
Author(s):  
Khalid Gul ◽  
Charanjit Singh Riar ◽  
Anu Bala ◽  
Mandeep Singh Sibian
Keyword(s):  
Pasting Properties ◽  
Water Chestnut ◽  
Dry Heating ◽  
Chestnut Starch

Drum drying of unpeeled green banana pulp (Musa cavendishii) for bake stable fruit filling production.

2019 ◽  
Vol 36 (1) ◽  
Author(s):  
Mário José Andrade MENDES ◽  
Dayane Rosalyn IZIDORO ◽  
Agnes De Paula SCHEER
Keyword(s):  
Chemical Composition ◽  
Central Composite Design ◽  
Resistant Starch ◽  
Starch Content ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Production Chain ◽  
Banana Flour ◽  
Green Banana ◽  
Central Composite

There is a growing interest in food matrixes for the use of flour from unpeeled green banana in order to reduce waste in the production chain. Considering this, the present paper aims to studying the application of unpeeled green banana flour in the cold process performed to obtain bake stable fruit filling. The unpeeled green banana pulp (Musa Cavendishii) was dried using a single rotating drum, thus obtaining the flour. The dried flour was then analyzed for its chemical composition, amylose and resistant starch content, water absorption capacity and pasting properties. The drying reduced the amount of resistant starch and produced pregelatinized starch. The obtained flour showed physical and nutritional characteristics which enabled the development of the filling formula by using a central composite design combining levels -1 and +1, two axial points (± α), two central points, and chemical composition, water activity, Brix, and texture as response variables. The amount defined by central-composite design of unpeeled green banana flour, modified starches and other ingredients resulted in an elastic, viscous, bake stable fruit filling.

Impact of Rice Flour Cold-Water-Soluble Fraction Removal on Gelatinization and Pasting Properties

2014 ◽  
Vol 91 (5) ◽  
pp. 473-481 ◽  
Author(s):  
Guiai Jiao ◽  
Xiangjin Wei ◽  
Gaoneng Shao ◽  
Lihong Xie ◽  
Zhonghua Sheng ◽  
...  
Keyword(s):  
Cold Water ◽  
Soluble Fraction ◽  
Rice Flour ◽  
Pasting Properties ◽  
Water Soluble ◽  
Water Soluble Fraction

scholarly journals Evaluation of improved cassava genotypes for yield and related traits for a better breeding strategy under different agroecologies in Nigeria

Euphytica ◽  
2021 ◽  
Vol 217 (4) ◽  
Author(s):  
N. A. Adetoro ◽  
O. O. Oworu ◽  
A. L. Nassir ◽  
A. Bello ◽  
E. Parkes ◽  
...  
Keyword(s):  
Plant Height ◽  
Dry Matter ◽  
Block Design ◽  
Pasting Properties ◽  
Growth And Yield ◽  
Root Weight ◽  
Root Yield ◽  
Root Characteristics ◽  
Stay Green ◽  
Fresh Root

AbstractThis study aimed at determining shoot and root characteristics of cassava as affected by root yield and the influence of soil moisture on vegetative growth and yield. Thirty cassava genotypes were evaluated for morphological and physiological characterization in three locations in Nigeria: Ibadan, Mokwa and Zaria. Randomized complete block design was used with four replicates. Studies on the pasting properties of the genotypes were also carried out. Data were collected on plant height, stem girth, stay-green ability, garri and fresh root weight. Genotypes differed significantly (P < 0.05) across and within locations for shoot and root characteristics. Across locations, genotype 011663 had the highest plant height (132.4 cm); 30572 had the largest stem girth (8.6 cm); and 010040 was the best stay-green (2.2). Genotype 011086 had the highest number of roots per plot (95.7), 950289 had the highest fresh root yield (24.3 t/ha), and 990554 had the highest percentage of dry matter (35.2). Trends in root yields across locations were Ibadan (28.9 t/ha), Mokwa (20.3 t/ha), and Zaria (8 t/ha). Five genotypes IITA-TMS-IBA950289, 010034, 990554, 011807, and 980581 had negligible interactions with the environment and so have broad adaptation and are considered stable; and two clones 011807 and 950166 were found to be the best for pasting properties. Breeding strategies that consider root size, total root number, harvest index, dry matter, with applications for household foods and industrial uses, will be an effective and efficient way to select genotypes for high yield.

Endogenous alpha-amylase alters the pasting properties of starch during starch separation by proteases

2021 ◽  
pp. 103311
Author(s):  
Huang Zhang ◽  
Fengfeng Wu ◽  
Dan Xu ◽  
Barkat Ali ◽  
Jiali Qu ◽  
...  
Keyword(s):  
Pasting Properties ◽  
Alpha Amylase
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