BACKGROUND Perceptions of food products start when flavor compounds are released from foods, transported and appropriate senses in the oral and nose are triggered. However, the long-term stability of flavor compounds in food product has been a major concern in the food industry due to the complex interactions between key food ingredients (e.g., polysaccharides and proteins). Hence, this study w...

novel citric acid modified starch-carboxy methyl cellulose (cmc) -montmorillonite (mmt) bionanocomposite films were prepared by casting method and the effect of mmt on the structural and physical properties of the starch-cmc biocomposites was studied. x-ray diffraction test showed thatstrong polar interactions between the hydroxyl groups present in the starch and cmc chains and in the silicate ...

Germfree and conventional rats were given a semi-synthetic diet containing either normal cornstarch or an amylomaize starch. The experimental groups thus formed were compared to assess the effects of these two types of starch and to determine if digestive tract microflora was involved in these effects. The presence of amylomaize starch decreased body growth in germfree and conventional rats, in...

Octenyl succinic anhydride (OSA) modified early Indica rice starch was prepared in aqueous slurry systems using response surface methodology. The paste properties of the OSA starch were also investigated. Results indicated that the suitable parameters for the preparation of OSA starch from early Indica rice starch were as follows: reaction period 4 h, reaction temperature 33.4 °C, pH of reactio...

Three phase partitioning (TPP) of starch and its derivatives was carried out by adding tert-butanol to the aqueous solution of the polysaccharides in presence of ammonium sulfate. Starch and its modified forms could be recovered in more than 90% yield in the form of an interfacial layer between aqueous and organic phases. Quantitative FT-IR spectral analysis of TPP-treated potato starch reveale...

Starches of varying chemical structures were esterifi ed with anhydrides, formulated into dry fi lm lubricants with the addition of canola oil, and its friction properties investigated. In the absence of canola, chemically modifi ed starch displayed a very high coeffi cient of friction (COF). Addition of canola resulted in a sharp decrease in COF, which decreased with increasing [canola] until ...

Environmental concerns about increasing industrial use of plastics and the associated waste are raising the demand for renewable sources to replace petroleum-based products, especially in the packaging sector. This thesis examined the relationship between molecular structures of starch and their material properties in coating materials for food packaging. Chemical modification of starch with ci...

Male Wistar rats were meal-fed on diets containing various amounts of resistant starch in the form of raw starch (either amylomaize starch, potato starch or modified high-amylose starch) or retrograded starch (prepared from each of the starches) for 6 weeks. Two diets containing normal maize starch were fed as diets poor in resistant starch. Energy absorption (energy consumption minus faecal en...

High impact polystyrene (HIPS)/corn starch blends were prepared in presence of glycerol as a plasticizer via melt extrusion process by a twin-screw extruder. The novelty of this work is first, because of the use of pre-gelatinized corn starch as modified one and second, the procedure of making blends by extruder which makes it ease of access and also industrially possible. The blends were then ...

In this research, a response surface methodology (RSM) was used to investigate the effects of independent parameters (pH, contact time, temperature, adsorbent dosage, and initial concentration of pollutant), their simultaneous interactions, and quadratic effects on crystal violet adsorption onto two starch based materials in the form of batch experiments. The characterizing results indicated th...