scholarly journals Physicochemical characteristics of modified starch granules from Durio zibethinus Murr. var. Bintana

2021 ◽  
Author(s):  
Rini Hardiyanti ◽  
S. Suharman ◽  
M. Zulham Efendi Sinaga ◽  
I. Putu Mahendra ◽  
Adrian Hartanto
Keyword(s):  
Physicochemical Characteristics ◽  
Modified Starch ◽  
Starch Granules ◽  
Durio Zibethinus

Probiotic Greek yogurt: effect of the addition of prebiotic fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance

2021 ◽  
Vol 88 (1) ◽  
pp. 98-104
Author(s):  
Sofia Sestito Dias ◽  
Damarys de Souza Vergílio ◽  
Arthur Marroni Pereira ◽  
Suellen Jensen Klososki ◽  
Vanessa Aparecida Marcolino ◽  
...  
Keyword(s):  
Negative Impact ◽  
Storage Period ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Modified Starch ◽  
Sensory Acceptance ◽  
Ph Values ◽  
Fat Substitutes ◽  
Gastrointestinal Conditions ◽  
The Impact

AbstractIn this research communication we evaluate the impact of the addition of prebiotic components (inulin, polydextrose, and modified starch, 40 g/l) as fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance of probiotic (Lacticaseibacillus casei 01, 108 CFU/ml) Greek yogurts during storage (7 °C, 28 d). All formulations had probiotic counts higher than 107 CFU/ml during storage and simulated gastrointestinal conditions (SGIC). The prebiotic components increased the probiotic survival to the enteric phase of the SGIC, with inulin producing the most pronounced effect. Inulin addition resulted in products with lower pH values and consistency and higher titratable acidity during storage, with negative impact on the sensory acceptance (flavor, texture, and overall impression) at the end of the storage period. Modified starch addition impacted negatively on the acceptance of the products (appearance, flavor, texture, and overall impression). Polydextrose addition resulted in products with lower consistency, but similar sensory acceptance to the full-fat yogurt. It can be concluded that it is possible to prepare potentially synbiotic Greek yogurts by desorption technique using L. casei as probiotic culture and inulin, polydextrose or modified starch as prebiotic components, with the utilization of polydextrose being advisable.

Effect of the Enzymatic Hydrolysis on Starch Properties

2015 ◽  
Vol 723 ◽  
pp. 701-704
Author(s):  
Jing Li
Keyword(s):  
Tensile Strength ◽  
Enzymatic Hydrolysis ◽  
Corn Starch ◽  
Modified Starch ◽  
Starch Granules ◽  
Compound Structure ◽  
Starch Properties ◽  
Better Than

In this article, corn starch was modified by α-amylase with different hydrolytic time (30, 60, 90 and 120 min) and the effects of modification technology on its properties of viscosity, compound structure and mechanical were studied. The result showed that structure of modified starch was conserved with hydrolytic time increased, whereas tensile strength were increased and viscosity was decreased. The performance of modified starch that hydrolyzed by 30 min was better than others and pinholes were generated in the surface of starch granules

Effects of drought on the morphological and physicochemical characteristics of starch granules in different elite wheat varieties

2015 ◽  
Vol 66 ◽  
pp. 66-73 ◽  
Author(s):  
Cheng Li ◽  
Chun-Yan Li ◽  
Run-Qi Zhang ◽  
Wei Liang ◽  
Xing-Long Kang ◽  
...  
Keyword(s):  
Physicochemical Characteristics ◽  
Starch Granules ◽  
Wheat Varieties ◽  
Effects Of Drought

scholarly journals Modified starches or stabilizers in preparation of cheese bread

2014 ◽  
Vol 44 (9) ◽  
pp. 1686-1691 ◽  
Author(s):  
Letícia Dias dos Anjos ◽  
Joelma Pereira ◽  
Elizandra Milagre Couto ◽  
Marcelo Angelo Cirillo
Keyword(s):  
Industrial Production ◽  
Physicochemical Characteristics ◽  
Volume Density ◽  
Minas Gerais ◽  
Modified Starch ◽  
Physical Chemical ◽  
Modified Starches ◽  
Compression Resistance ◽  
Density Coefficient

Cheese bread is a Brazilian product which originated in Minas Gerais and which is highly consumed. In industrial production, there is increasing use of additives which enrich and enhance the physical of this product, adding value in the eyes of the consumer. Thus, the purpose of this paper was to study the effect of addition of modified starch and stabilizers on the physical-chemical of cheese bread. For this reason, measures taken so moisture, pH and acidity, volume, density, coefficient of expansion, and compression resistance (texturometer) Results show that the stabilizers used improve these characteristics in the cheese bread, showing better physicochemical characteristics.

Volatile composition and physicochemical characteristics of mussel ( Perna perna ) protein hydrolysate microencapsulated with maltodextrin and n-OSA modified starch

2017 ◽  
Vol 105 ◽  
pp. 12-25 ◽  
Author(s):  
Nirse Ruscheinsky Breternitz ◽  
Carlos Henrique de Vasconcelos Fidelis ◽  
Vanessa Martins Silva ◽  
Marcos Nogueira Eberlin ◽  
Miriam Dupas Hubinger
Keyword(s):  
Protein Hydrolysate ◽  
Physicochemical Characteristics ◽  
Modified Starch ◽  
Perna Perna ◽  
Volatile Composition

Preparation and Properties of Modified Starch with Dimethyl Sulfoxide/Soy Protein Isolates Composites

2011 ◽  
Vol 183-185 ◽  
pp. 2158-2162
Author(s):  
Yong Yan Cui ◽  
Zhen Xing Yang ◽  
Shi Ming Hu
Keyword(s):  
Dimethyl Sulfoxide ◽  
Soy Protein ◽  
Water Resistance ◽  
Modified Starch ◽  
Content Increase ◽  
Scanning Electron Micrographs ◽  
Starch Granules ◽  
Elongation At Break ◽  
Protein Isolates ◽  
Soy Protein Isolates

Dimethyl sulfoxide (DMSO) was added to the starch by melting processing. It was studied respectively that DMSO content effected on mechanical properties, flowabilities, water resistance properties, scanning electron micrographs (SEM) of DMSO-starch (TPS)/DMCS-soy protein isolates (DMCSSPI) materials. SEM results indicated that the crystalline of starch is destructed and the starch granules transferred to a continuous amorphous phase. It was found that the DMSO could more effectively restrain the retrogradation than the plasticizers, due to the stronger hydrogen bonds. For TPS/DMCSSPI composites, the increase of TPS content could make its water resistance properties worse. However, with DMSO content increase, its elongation at break and toughness could be enhanced.

Release Kinetics and Antimicrobial Properties of Iodinated Species Liberated from Physically and Chemically Modified Starch Granules

2019 ◽  
Vol 72 (1-2) ◽  
pp. 1900134 ◽  
Author(s):  
Melissa Tran ◽  
Jordan Castro ◽  
Katherine R. O'Brien ◽  
Candace Pham ◽  
Terry H. Bird ◽  
...  
Keyword(s):  
Release Kinetics ◽  
Antimicrobial Properties ◽  
Modified Starch ◽  
Starch Granules ◽  
Chemically Modified

scholarly journals Effect of blanching on the physicochemical characteristics and microstructure of canistel seed flour (Pouteria Campechiana (Kunth) Baehni)

2020 ◽  
Vol 20 (07) ◽  
pp. 17063-17080
Author(s):  
L Amalia ◽  
◽  
RHB Setiarto ◽  
T Fitrilia ◽  
S Masyrifah ◽  
...  
Keyword(s):  
Electron Microscope ◽  
Starch Granule ◽  
Amylose Content ◽  
Starch Content ◽  
Polarized Light ◽  
Physicochemical Characteristics ◽  
Pasting Properties ◽  
Polarization Microscopy ◽  
Starch Granules ◽  
Seed Flour

Canistel seeds are part of the residues of Canistel fruit which can be used as functional foods, such as flour to be processed into various foods. This research was aimed at determining the physicochemical properties of canistel seed flour. Canistel seed was made into flour with two treatments; they were Blanched Canistel Seed Flour (BCSF) (at 80oC for 10 minutes)and Unblanched Canistel Seed Flour (UCSF). The flour process involves sorting, washing, treatment, stripping the shell and epidermis, washing again, drying, flaking and sieving.Physical analysis carried out included yield (by difference method), white degree of spectrophotometric reflectance method (Chromatometer), starch gelatinization profile using Rapid Visco Analyzer (RVA), the morphology of starch granules using polarization microscopy and Scanning Electron Microscope (SEM). Chemical analysis conducted on the BCSF and UCSF samples included proximate,amylose, amylopectin and starch content. Blanching at 80°C for 10 minutes had a significant effect on the physical properties of Canistel seed flour;yields were higher (41.6%) and chromatometric (colour) levels were lower (80.61). Pasting properties profile showed that UCSF had higher peak viscosity, breakdown viscosity but lower setback viscosity compared with the BCSF.Scanning Electron Microscope (SEM)and polarized light microscope showed starch granule structure changed due to the blanching. The appearance of starch granules on UCSF shows a tight starch granule. The appearance of starch granules on BCSF shows blanching treatment has changed the shape of the starch granules to be broken or damaged. The unblanched canistel seed flour (UCSF)showed that the starch granule still had birefringence appearance. This shows that the granule structures of the UCSF remained undamaged. Observation of the morphology of starch granules using polarization microscopy on BCSFshowed the starch granule was not visible and there was no appearance of birefringence. The loss of birefringence indicates that the starch granules had been damaged due to heating or hydrolysis. Chemical analyses on the samples showed significantly higher amylose content (24.79) but lower amylopectin content (31.39) in BCSF than UCSF.Starch, fat and carbohydrates contents were not significantly different (p>0.05) between BCSF and UCSF.Ash and protein content were significantly higher (p>0.05) in UCSF compared to the BCSF. Blanching of canistel seed flour reduces the swelling power of starch granules, increases retrogradation, accelerates thickening, decreases nutrition content, and changes microstructure of Canistel seed flour

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