Different heat-moisture levels were applied to native starches from different cultivars of sweet potatoes available in Sri Lanka (Wariyapola red, Wariyapola white, Pallepola variety, Malaysian variety and CARI 273) to study the digestibility level. Samples were treated with 20, 25, and 30% moisture at 85°C and 120°C for 6 h and in vitro starch digestibility was tested with porcine pancreatin en...

This work compared the molecular structures and physicochemical properties of starches obtained from chalky and translucent kernels of six rice cultivars. Starch samples were prepared according to a modified alkali steeping method. Crystallinity, pasting characteristics, and thermal properties were studied by X-ray diffraction, rapid viscosity analysis, and differential scanning calorimetry, re...

Background: A combination of heat-moisture treatment and citric acid was used to modify pearl millet starch in this study. Changes structural, thermal vitro digestibility the treated starches were investigated. Methods: Native isolated using alkaline steeping method. dual modified (Heat moisture acid) for further analysis. To examine granular morphology SEM, DSC, RC assay assessed quantify prop...

The properties of blends of banana, potato, and rice starches were studied to assess their suitability as an alternate for chemically modified starches. The blends of banana, potato, and rice starches were prepared in the respective ratio of 1:3:2, 3:2:1, and 2:1:3. The blend with higher proportion of banana and rice starches (BPR213) showed highest water absorption capacity and oil absorption ...

Four kinds of modified starches that are expected to improve the quality crystal dumpling skins were selected, namely Potato acetate starch, hydroxypropyl Octenyl succinate starch sodium, Acetate cassava starch. Through determination physical indicators above four starches, and then explore feasibility applying them their quality. Studies have found light transmittance is higher than original m...

Abstract The freezable- and unfreezable-water contents of corn waxy starches (native, pregelatinized retrograded) were analyzed at various hydration levels (25, 35, 45, 55, 65, 75, 85%) using Differential Scanning Calorimetry (DSC). unfreezable water also the temperature onset (To), peak (Tp) endset (Te) peaks' in all samples increased with increasing level. Water absorption index (WAI) solubil...

Starches obtained from different cultivars of sweet potatoes commonly consumed in Sri Lanka, were chemically modified with hydroxypropyl substitution, to analyze the changes in the physicochemical properties. Significant changes (P < 0.05) in the crude digestibility level, thermal properties, and the water separation (syneresis) of starch gels (7.0% db) during cold and frozen storage were obser...