Addition of waxy, low‐ or high‐amylose rice starch differentially affects microstructure, water migration, texture and cooking quality of dried potato starch noodles

2021 ◽  
Author(s):  
Yi Liu ◽  
Xiaojing Chen ◽  
Zekun Xu ◽  
Ruizong Zhou ◽  
Wuyang Huang ◽  
...  
Keyword(s):  
Cooking Quality ◽  
Potato Starch ◽  
Rice Starch ◽  
Water Migration ◽  
High Amylose

scholarly journals Influence of different levels and sources of resistant starch on faecal quality of dogs of various body sizes

2011 ◽  
Vol 106 (S1) ◽  
pp. S211-S215 ◽  
Author(s):  
Raphaël Goudez ◽  
Mickael Weber ◽  
Vincent Biourge ◽  
Patrick Nguyen
Keyword(s):  
Resistant Starch ◽  
Potato Starch ◽  
Processing Parameters ◽  
Bacterial Fermentation ◽  
Ileal Digestibility ◽  
Body Sizes ◽  
High Amylose ◽  
Faecal Score ◽  
Different Levels

In dry-extruded canine diets, starch ileal digestibility varies with the starch source, amount and processing parameters. Starch that escapes duodeno-ileal digestion can affect faecal quality by stimulating colonic bacterial fermentation. The aim of the present study was to assess the effect of various resistant starch (RS) sources and levels on the faecal score of dogs of different breeds and sizes. A total of twenty-one healthy adult female dogs (body weight ranging 5·0–30·6 kg) were used. The maintenance diet for the dogs was supplemented with increasing amounts of RS from two sources: high-amylose starch from maize (to 2·5, 4·3 and 7·4 % RS) and raw potato starch (to 7·4 and 11·4 % RS). Each level of RS was tested over a 7 d period followed by a 7 d washout period. Faecal scores were evaluated by one person using a scale ranging from 1 (for hard and dry faeces) to 5 (for liquid stools). Faeces were considered ‘optimal’ at scores of 2·5–3·0, ‘acceptable’ at scores of 3·0–3·75 and ‘unacceptable’ at scores >3·75. Small dogs showed very little sensitivity to RS based on the faecal score, while large dogs were quite responsive to RS supplementation. These results suggest that small dogs are poor models for assessing the effect of starch sources on ileal digestibility. They also indicate that a low RS content (strongly affected by source and processing) is an important factor for ensuring an optimal faecal score in large breed dogs.

Polishing conditions in rice milling differentially affect the physicochemical properties of waxy, low- and high-amylose rice starch

2021 ◽  
Vol 99 ◽  
pp. 103183
Author(s):  
Zekun Xu ◽  
Yijuan Xu ◽  
Xiaojing Chen ◽  
Lin Zhang ◽  
Haitao Li ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Rice Starch ◽  
Rice Milling ◽  
High Amylose

Native and modified chayotextle flour effect on functional property and cooking quality of spaghetti

2021 ◽  
Author(s):  
Sara M. Chavarría‐Fernández ◽  
J. De J. Berrios ◽  
James L. Pan ◽  
Priscila L.S. Alves ◽  
Heidi M. Palma‐Rodriguez ◽  
...  
Keyword(s):  
Functional Property ◽  
Cooking Quality

Effect of post‐processing treatments on the quality of three‐dimensional printed rice starch constructs

2021 ◽  
Author(s):  
Radhika Theagarajan ◽  
Shubham Nimbkar ◽  
Jeyan Arthur Moses ◽  
Chinnaswamy Anandharamakrishnan
Keyword(s):  
Three Dimensional ◽  
Rice Starch ◽  
Post Processing

scholarly journals Relation between the Nature of the Carbohydrate in the Diet and Refection in Rats

1928 ◽  
Vol 27 (3) ◽  
pp. 321-327 ◽  
Author(s):  
Stanisłw Kazimierz Kon ◽  
Elsie Watchorn
Keyword(s):  
Research Council ◽  
Medical Research Council ◽  
Rockefeller Foundation ◽  
Potato Starch ◽  
Protective Action ◽  
International Health ◽  
Rice Starch ◽  
Vitamin B ◽  
Health Board ◽  
Arrowroot Starch

1. The phenomenon of refection has been confirmed.2. The incidence of spontaneous growth of rats on a vitamin B-free diet is very much greater when potato starch instead of rice starch is used in the diet.3. Raw arrowroot starch gave similar but not such good results.4. The protective action is largely destroyed by gentle cooking of the starch, and less so by extraction with alcohol.We wish to thank Prof. Sir F. G. Hopkins for his encouragement and interest during this work.One of us (S. K. K.) is indebted to the International Health Board of the Rockefeller Foundation for a fellowship, and the other (E. W.) is indebted to the Medical Research Council for a personal grant.

A RAPID METHOD FOR TESTING COOKING QUALITY OF FIELD PEAS

1970 ◽  
Vol 50 (2) ◽  
pp. 207-208 ◽  
Author(s):  
S. T. Ali-Khan ◽  
B. B. Chubey
Keyword(s):  
Rapid Method ◽  
Cooking Quality ◽  
Field Peas

not available

Effect of annealing on the physico-chemical properties of rice starch and the quality of rice noodles

2018 ◽  
Vol 84 ◽  
pp. 125-131 ◽  
Author(s):  
Li Wang ◽  
Congnan Zhang ◽  
Zhengxing Chen ◽  
Xiaopei Wang ◽  
Kang Wang ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Rice Starch ◽  
Physico Chemical
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