7 Thickness perception of starch-thickened products during eating has been linked to starch viscosity 8 and salivary amylase activity. Calcium is an essential cofactor for -amylase and there is anecdotal 9 evidence that adding extra calcium affects amylase activity in processes like mashing of beer. The 10 aims of this paper were to 1) investigate the role of salivary calcium on -amylase acti...

OBJECTIVE The main aim of the present study was to identify food consumption in Sri Lankan adults based on serving characteristics. DESIGN Cross-sectional study. Fruits, vegetables, starch, meat, pulses, dairy products and added sugars in the diet were assessed with portion sizes estimated using standard methods. SETTING Twelve randomly selected clusters from the Sri Lanka Diabetes and Card...

Starch is the primary nutrient in ruminant diets used to promote high levels of performance. The site of starch digestion alters the nature of digestive end products (VFA in the rumen vs. glucose in the small intestine) and the efficiency of use. Cereal grain endosperm texture plays a major role in the rate and extent of starch degradation in ruminants. Wheat grain texture is regulated by the s...

Starch and plant or animal proteins represent a rich source that can be used for fortifying meat products. The present study aimed to analyze how the different additives (soy protein isolate, chickpea flour, lupine concentrate, sodium caseinate starch, in 2% concentration) influence rheological properties of beef emulsions gels, cooking losses texture finished Rheological parameters G’ (storage...

Starch and sugar content of potato tubers are quantitative traits, which are models for the candidate gene approach for identifying the molecular basis of quantitative trait loci (QTL) in noninbred plants. Starch and sugar content are also important for the quality of processed products such as potato chips and French fries. A high content of the reducing sugars glucose and fructose results in ...

The aim of this study is to improve the Cold Water Solubility (CWS) and esterification activity of Native corn Starch (NS) by pretreatment NS using NaOH/urea aqueous solution. The influence of pretreatment on granule shape and crystal structure of corn starch was investigated by Scanning Electron Microscopy (SEM) and X-Ray Diffraction (XRD). It has been found that the average particle size of P...

Fermentation of grain in the rumen and the digestion of starch in the small intestine are influenced by both animal and grain characteristics. Two assays were established to determine the importance of grain characteristics on fermentation and enzyme digestion. To simulate microbial fermentation in the rumen finely milled samples of grain were incubated in rumen fluid and the end products of fe...

The process of producing cyclodextrins from starch with cyclodextrin glucanotransferase from Bacillus megaterium has been studied. The effect of starch and enzyme concentrations was evaluated using optimal composite designs and the response surface methodology. Mathematical models describing the process in two overlapping areas of variation of the independent variables were developed. The model...

There is some evidence on the effects of organic acids on the functional properties of native starches. However, there is little information on such effects on modified starches. The main objective of this study was to determine the effects of L-ascorbic acid (150 mg kg, as the permitted level in bakery products) on functional properties of cross-linked wheat starch. Once the starch was treated...

A rigid paste of starch and water is responsible to an important degree for the physical properties of baked products made with wheat flour. Starch constitutes about 55 per cent of the weight of the starch-water fraction of bread dough and about 35 to 40 per cent of that of muffin and cake batters. The ratio of starch to its own combined water is even higher than these figures indicate because ...