In the present era of diverging pharmaceuticals upcoming in the market, those from that of natural origin are gaining increasing importance. In this context, starch when obtained from natural source has high orientation to be used as pharmaceutical excipient. Among the natural sources, in the present review we have discussed about Metroxylon sagu i.e. sago starch as a potential source to be use...

The effect of tea polyphenols (TPLs) on the retrogradation of rice starch (RS) was investigated. TPLs-fortified RS exhibited retarding of retrogradation as assessed by differential scanning calorimetry (DSC) and X-ray diffraction (XRD). The analytic samples had a water–RS/TPLs ratio of 2:1. RS/TPLs mixing ratios were 5/0, 5/0.3, 5/0.5, 5/0.7, and 5/1 (w/w) that equated with RS containing 0%, 6%...

Cereal Chem. 77(6):750–753 Starch samples isolated from wheat flour that represented four possible waxy states (0, 1, 2, and 3-gene waxy) were subjected to crushing loads under both dry and wet conditions. Calibrated loads of 0.5–20 kg were applied to the starch samples and the percentage of damaged granules was visually determined. Under dry crushing conditions, starches containing amylose (0,...

1. *Zeng, M., et al., Sources of variation for starch gelatinization, pasting and gelation properties in wheat. Cereal Chemistry, 1997. 74(1): p. 63-71. 2. *Zeleznak, K.J. and R.C. Hoseney, The role of water in the retrogradation of wheat starch gels and bread crumb. Cereal Chemistry, 1986. 63(5): p. 407-411. 3. Zeleznak K.J. and H. R.C., The glass transition in starch. Cereal Chemistry, 1987. ...

Vital wheat gluten and lecithin (GL) (50:50, w/w) were dry blended in a coffee grinder and a 9.5% (w/v) aqueous slurry was jet-cooked (steam pressures of 65 psi/g inlet and 40 psi/g outlet) to disaggregate wheat gluten and facilitate better dispersion of the two components. The jet-cooked material was freeze-dried and stored at 0 8C for future use. The GL blend was added to pure food grade comm...

Solid-liquid thermo-reversibility, lacking in raw starch is an important property for gels allowing repeated thermal processing food. In this work, the Thermoproteus uzoniensis 4-α-glucanotransferase (TuαGT) was used to modify five different starches from potato, corn, rice, wheat, and pea thermo-reversibility of modified evaluated by rheological assay. Only potato (MPS) exhibited which prompte...

A traditional Greek sourdough, based on the fermentation of chickpea flour by an autochthonous culture, was evaluated as a wheat bread improver. The dominant indigenous microflora (Clostridium perfringens isolates) identified 16S rDNA analysis, and selected strain (C. CP8) employed to ferment obtain standardized starter culture (sourdough) for breadmaking. In accordance with toxin-typed identif...

Staling of bread is cause of significant product waste in the world. We 26 reviewed the literature of last 10 years with the aim to give an up-to-date overview on 27 processing/storage parameters, antistaling ingredients, sourdough technology, and 28 measurement methods of the staling phenomenon. Many researchers have been focusing their 29 interest on the selection of ingredients able to retar...

Here we examined the properties of endosperm starches and the physical properties of cooked rice from four cultivars of Japanese upland rice containing M-type amylopectin (Chikanarijyun1, Kairyo13, Mogamichikanari1 and Hokkaiakage); S-type Nipponbare and L-type Kasalath served as standards. The amylopectin chain ratio (ACR ; ratio of the short chains of DP ≤ 10 to the short and intermediate cha...