Starch is widely used as an ingredient and significantly contributes to texture, appearance, and overall acceptability of cereal based foods, playing an important role due to its ability to form a matrix, entrapping air bubbles. A detailed characterisation of five gluten-free starches (corn, wheat, rice, tapioca, potato) was performed in this study. In addition, the influence of these starches,...

Four Holstein steers (222 kg) with cannulas in the rumen and proximal duodenum were used in a crossover design experiment to evaluate the energy and protein value of dehydrated poultry excreta (DPE). Dietary treatments contained (DM basis) 4% alfalfa hay, 8% sudangrass hay, 49% flaked barley, 8% cane molasses, 3% yellow grease, .8% urea, 1.4% limestone, .3% mineral salt, and .4% chromic oxide, ...

Abstract Tapioca industrial solid waste is a very abundant and high cellulose content that makes from tapioca an alternative material substituted to coal. The low-calorie value of around 2783 Kcal/kg, which requires effort increase calorie value—increasing the by carbonization in pyrolysis furnace. study with replace coal improve similar commercial needs be done. In this study, influence time t...

The effects of low molecular sugars (sucrose, glucose and trehalose) on the retrogradation of tapioca starch (TS) gels stored at 4°C for different periods were examined with different methods. Decrease in melting enthalpy (ΔHmelt) were obtained through differential scanning calorimetry analysis. Analysis of decrease in crystallization rate constant (k) and increase in semi-crystallization time ...

Tomato (Solanum lycopersicum L.) is very susceptible to damage and has a relatively short shelf life. The increased production of tomatoes which are not accompanied by an increase in consumption will cause large amount waste. An edible coating (EC) film could the durability thus it needed improve quality life tomatoes. EC thin layer that safe for environmentally friendly. In this study, was pre...

Amyloglucosidase (α-1, 4 glucan glucohydrolase EC 3.2.1.3) hydrolyses amylaceous polysaccharides, removing successive glucose units in the β configuration from the non-reducing end of the chain. Amyloglucosidase is of considerable commercial importance to grain alcohol fermentation, food, textile and pharmaceutical industry. The aim of this study is to purify and characterize amyloglucosidase P...

Microbial modification of starch with Ophiostoma spp. was investigated, with the purpose of developing a novel packaging material for the food or pharmaceutical industries. Various starch sources, such as tapioca, potato, corn, rice and amylopectin were tested as raw materials. The initial screening demonstrated that tapioca and potato starch had better performance for biopolymer production. Th...