there is some evidence on the effects of organic acids on the functional properties of native starches. however, there is little information on such effects on modified starches. the main objective of this study was to determine the effects of l-ascorbic acid (150 mg kg-1, as the permitted level in bakery products) on functional properties of cross-linked wheat starch. once the starch was treat...

in this study, modified starch was used as a fat replacer in the milk. the fat replacer was manufactured from modified starch such as pre-gelatinized and cross–linked starches. modified starches were manufactured by hydrochloric acid and citric acid treatments from potato and wheat and were added to skim milk at concentrations of 0.15%, 0.30% and 0.45%. viscosity, total solid, fat content, titr...

the effects of modified waxy maize starch (mwms) (1–3.25%) on the sensory characteristics of 60% beef sausages were investigated by replacing the varying levels of sunflower oil or both sunflower oil and wheat flour (wf). the addition of mwms improved the red color, the palatability, and the overall acceptability compared to the control sausages. the color was medially and positively correlated...

In this study, modified starch was used as a fat replacer in the milk. The fat replacer was manufactured from modified starch such as pre-gelatinized and cross–linked starches. Modified starches were manufactured by hydrochloric acid and citric acid treatments from potato and wheat and were added to skim milk at concentrations of 0.15%, 0.30% and 0.45%. Viscosity, total solid, fat content, titr...

starch is a versatile and useful polymer having physicochemical properties that can be altered by chemicals or enzymatic modification and/or physical treatment. native starches possess many disadvantages that decrease their application and industrial use, but could be modified to obtain the desired properties to meet industrial needs for a wide range of starch applications. physically modified ...

the aim of this work was to investigate the influence of interactions between modified starch (hi-cap 100) and the nonionic surfactant tween 80 on the properties of cardamom oil-in-water emulsion and its corresponding spray dried microcapsules. to this end the mean diameter and size distribution of droplets as well as their polydispersity index and also the viscosity and flow behavior of emulsi...

Octenyl succinic anhydride (OSA) modified starch is widely used in emulsion and encapsulation applications. The functionality of OS starch depends on its molecular structure. A systematic study was performed to investigate the reaction of OSA with granular waxy maize (WM) starch, microporous WM starch and soluble maltodextrin. OS starches were prepared in an aqueous slurry system, and the degre...

Amylose can form inclusion complexes with diverse small molecules. Modified starch has different and unique properties compared with its native counterpart. In this study, chemically/enzymatically modified high-amylose maize starches were used to make inclusion complexes with α-naphthol, and the physical properties of complexes and their influences on the rheology of wheat starch were character...

The emulsifying ability of OSA-modified and native starch in the granular form, in the dissolved state and a combination of both was compared. This study aims to understand mixed systems of particles and dissolved starch with respect to what species dominates at droplet interfaces and how stability is affected by addition of one of the species to already formed emulsions. It was possible to cre...