The cooking, textural and digestive properties of food products containing starch, such as rice, wheat, barley and potatoes, can be significantly affected by the physical transformation known as gelantinization. This refers to the process by which a starch/water system undergoes an order-disorder transition during heating [1]. It is hypothesized that the starch loses its crystallinity during ge...

Interlaboratory performance statistics was determined for a method developed to measure the resistant starch (RS) content of selected plant food products and a range of commercial starch samples. Food materials examined contained RS (cooked kidney beans, green banana, and corn flakes) and commercial starches, most of which naturally contain, or were processed to yield, elevated RS levels. The m...

OHLSSON [1926; 1930] concluded from experiments on the action of the "dextrinogenamylase" and "saccharogenamylase" of malt on starch that the former enzyme breaks starch into progressively smaller molecules until maltose is produced, whereas the latter enzyme detaches maltose molecules successively from the starch. This conclusion was based mainly on the relative permanence of the starch-iodine...

Livestock odors are closely correlated to airborne concentrations of volatile organic compounds (VOC), which are a complex mixture of carbon-, sulfur-, and nitrogen-containing compounds produced primarily during the incomplete anaerobic fermentation of animal manure by microorganisms. Volatile fatty acids, alcohols, and aromatic ring compounds comprise a substantial fraction of VOC, yet very li...

This work deals with the manufacture of new bio-based materials for building insulation from viticulture by-products, and potato starch. Four types aggregates were used separately: grape pomace, stalks, skins, crushed stalks. The starch/aggregate mass ratio was set at 20% samples obtained characterized in terms density, thermal conductivity, compressive bending strength, sound absorption coeffi...

Cotton plants (cv. Coker 100) were exposed to a 14-hour dark period. Starch degradation occurred with no accumulation of sugars due mainly to translocation. Considerable amounts of starch degradation products however were detected from leaves after phloem transport was blocked. A minor component (10 to 25% of total starch) with a linear structure, amylose, was preferentially degraded, whereas t...

Effects of addition of alum (0.00 -1.0% w/w) on pasting and some physicochemical characteristics of cassava starch were investigated with view to evaluate the potential of alum as a cassava starch modifying agent. The modified starch was prepared by pre-treatment of the native starch with alkaline at room temperature prior to modification using alum. Alum modified cassava starch were characteri...

BACKGROUND The proportion of starch disappearing from the small intestinal lumen is generally lower in ruminants than in monogastric animals, and there are indications that the starch digestion capacity in ruminants is limited. OBJECTIVES Milk-fed calves were used to study the rate-limiting enzyme in starch hydrolysis and to quantify starch fermentation in ruminants. METHODS Forty male Hols...

This paper shows that citric acid can cross-link starch and improve the tensile strength, thermal stability and decrease the dissolution of starch films in water and formic acid. The poor mechanical properties and water stability of starch have restricted its industrial applications. Although cross-linking is a common approach to improve the properties of starch products, current starch cross-l...

The controlling importance of microstructure in deep-fat frying has been greatly recognized when studying oil absorption mechanisms. This knowledge should be considered when designing novel fabricated products and the use of non-destructive microscopic techniques could be helpful in doing so. Food products formulation by the combination of components derived from raw agricultural materials, or ...