scholarly journals Dextrinized Maize Starch-Maize Starch Combination as Exclusive Fillers in Tablet Manufacture

2019 ◽  
Vol 81 (5) ◽  
Author(s):  
S. Sabalingam ◽  
G. H. G. U. Apsara Dharmawansha ◽  
M. D. J. Wijayabandara ◽  
M. A. Siriwardhene ◽  
W. Pathirana
Keyword(s):  
Maize Starch ◽  
Tablet Manufacture

A comparison of the effect of native and sonicated Maize starch on batter rheology and nugget quality

2017 ◽  
Vol 10 (4) ◽  
pp. 448-459
Author(s):  
Sepideh Yosefzadeh Sani* ◽  
◽  
Ali Mortazavi** ◽  
Zahra Sheikholeslami*** ◽  
Amir Hosesein Elhamirad***** ◽  
...  
Keyword(s):  
Maize Starch

Isobaric and isothermal kinetics of gelatinization of waxy maize starch

2007 ◽  
Vol 82 (4) ◽  
pp. 443-449 ◽  
Author(s):  
Shyam S. Sablani ◽  
S. Kasapis ◽  
Z.H. Al-Tarqe ◽  
I. Al-Marhubi ◽  
M. Al-Khuseibi ◽  
...  
Keyword(s):  
Isothermal Kinetics ◽  
Maize Starch ◽  
Waxy Maize ◽  
Kinetics Of

scholarly journals Molecular rearrangement of waxy and normal maize starch granules during in vitro digestion

2016 ◽  
Vol 139 ◽  
pp. 10-19 ◽  
Author(s):  
Anju Teng ◽  
Torsten Witt ◽  
Kai Wang ◽  
Ming Li ◽  
Jovin Hasjim
Keyword(s):  
In Vitro Digestion ◽  
Starch Granules ◽  
Maize Starch ◽  
Molecular Rearrangement ◽  
Normal Maize

Use of heat‐moisture treated maize starch to modify the properties of wheat flour and the quality of noodles

2021 ◽  
Author(s):  
Mengting Ma ◽  
Zijun Li ◽  
Feng Yang ◽  
Huaixiang Wu ◽  
Wuyang Huang ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Maize Starch

Cluster and building block structure of amylopectin from waxy maize starch

2021 ◽  
Author(s):  
Yajuan Wang ◽  
Jin Qian ◽  
Di Liu ◽  
Mengwen Sun ◽  
Hui Chen ◽  
...  
Keyword(s):  
Building Block ◽  
Block Structure ◽  
Maize Starch ◽  
Waxy Maize

scholarly journals Increase in the antioxidant content in biscuits by infusions or Prosopis chilensis pod flour

2021 ◽  
Vol 6 (1) ◽  
pp. 243-253
Author(s):  
Paula Andrea Conforti ◽  
Mariela Patrignani
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Fracture Stress ◽  
Fracture Strain ◽  
Gluten Free ◽  
Maize Starch ◽  
Prosopis Chilensis ◽  
Antioxidant Content ◽  
Fat Level ◽  
Increasing Demand

Abstract Nowadays there is an increasing demand for healthy biscuits. The reduction in sugar and fat level, as well as the addition of bioactive compounds, is positively associated with a healthy diet. In the present work, low-fat and low-sugar biscuits were prepared with infusions (mate, coffee, and tea) or with Prosopis chilensis pod flour (PPF). Biscuits were made with maize starch and wheat flour (gluten formulations) or with gluten-free ingredients (gluten-free). The colour, texture, and the antioxidant capacity were evaluated in dough and biscuits. Among the formulations prepared with infusions, the mate dough showed the lowest firmness (1.1 N (gluten)-24.3 N (gluten-free)). However, no significant differences were found in the fracture stress of the final products (P > 0.05). Mate gluten biscuits and PPF gluten-free biscuits showed the highest fracture strain (16.2 and 9.4%, respectively) and the lowest Young’s modulus (7.3 and 13.3 MPa, respectively) in their groups. The highest antioxidant activity was found in biscuits with mate (8.7 µmol FeSO4/g (gluten)-4.3 µmol FeSO4/g (gluten-free)). These values were three times higher than the ones found in the control biscuits (2.9 µmol FeSO4/g (gluten)-3.9 µmol FeSO4/g (gluten-free)). The present results showed that the antioxidant content in biscuits could be successfully increased with infusion addition.

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