نتایج جستجو برای: gelatinization temperature
تعداد نتایج: 453300 فیلتر نتایج به سال:
The properties of starches isolated from two squash cultivars (Cucurbita maxima) were studied and compared with those of two pumpkin cultivars (Cucurbita moschata) and one normal potato cultivar. The amylose content of pumpkin and squash starches ranged from 16.18% to 21.29%. The pumpkin and squash starches appeared as a mixture of spherical, polyhedral and dome shaped granules. The pumpkin and...
The different intensities of common culinary techniques (boiling, baking and microwaving) produce several changes that reduce the nutritional and physical properties of potatoes. This study evaluated the effect of those cooking methods on the quality of commercial potato tubers (Agata, Kennebec, Caesar and Red Pontiac). The higher weight losses were obtained for baking, but the potato softening...
Using a sedimentation method, the extracted starch from Dioscorea hispida tuber was characterized for their morphological, thermal and other physicochemical properties such as total starch content, moisture content, pH, water binding capacity (WBC), solubility and swelling power. The starch content extracted from the tuber was 11.46% with the WBC and moisture content were 107% and 249% respecti...
Starch and proteins are major components in the wheat endosperm that affect its end product quality. Between the two textural classes of wheat i.e. hard and soft, starch granules are loosely bound with the lipids and proteins in soft wheat due to higher expression of interfering grain softness proteins. It might have impact on starch granules properties. In this work for the first time the phys...
The effects of conventional extrusion (CV) and extrusion-cooking (EC) were investigated on 100% yellow lentils (YL). Both the processes led to pasta with good cooking quality (cooking loss: 7.0–7.1 g/100 g, firmness: 530–608 N), even in overcooking 7.7–7.9 418–513 N). Contrary what is known for gluten-free cereals, CV effective producing from native YL no need a pre-gelatinization step. However...
High-temperature stress degrades the grain quality of rice; nevertheless, the exogenous application of plant growth regulators (PGRs) might alleviate the negative effects of high temperatures. In the present study, we investigated the responses of rice grain quality to exogenously applied PGRs under high day temperatures (HDT) and high night temperatures (HNT) under controlled conditions. Four ...
Native granular starches (corn, cassava,mung bean, and sago) were hydrolyzed using amixture of alpha-amylase and glucoamylase at 35 ◦C for 24h. Hydrolyzed starches were analyzed for the degree of hydrolysis and for physicochemical and functional properties. Corn starch showed the highest degree of hydrolysis, as evidenced by the presence of distinct pores penetrating deep into the granules. Enz...
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