ABSTRACT: A combined gas chromatography-mass spectrometry (GC-MS) with headspace solid-phase micro extraction (SPME) method has been employed for the analysis of the flavor volatiles of three different rice cultivar, including two modified Iranian rice cultivars and Hashemi rice cultivar during gelatinization. The proposed combination provided a powerful system for easy and rapid screening of a...

Equilibrium swelling of 8 wt % suspension waxy (WMS) and normal (NMS) maize, waxy(WRS) normal(NRS) rice when heated to 80 °C at different sucrose concentrations (0–30 %) were characterized. The power reached maximum values 10.5 14.5 concentration 5 10 for NMS WRS respectively, increased with WMS from 11 15.5 decreased NRS 8.2. onset temperature gelatinization all starches whereas enthalpy maize...

Native jackfruit seed starch (JFS) contains 30% w/w type II resistant starch (RS2) and can potentially be developed as a new commercial source of RS for food and pharmaceutical application. Heat-moisture treatment (HMT) was explored as a mean to increase RS content of native JFS. The effect of the conditions was tested at varied moisture contents (MC), temperatures, and times. Moisture levels o...

The japonica (JR) and indica (IR) rice starches were modified by acetylation, hydroxypropylation, cross-linking, and dual modification (cross-linked acetylation and cross-linked hydroxypropylation) and the effects of single and dual chemical modifications of JR and WR on the physicochemical properties were investigated. The JR had a greater substitution degree of acetyl or hydroxypropyl groups ...

The aim of this research is to contribute a better understanding the destructuration three native starches and wheat flour in mixtures water choline chloride. Model systems have thus been defined allow approach hydrothermic transformations related interactions between chloride starch. We observed that has an impact on gelatinization starch which corresponds stabilizing salts phenomenon. depolym...