Relevant bibliographies by topics / Setback viscosity

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Academic literature on the topic 'Setback viscosity'

Author: Grafiati
Published: 5 June 2025
Last updated: 1 August 2025

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Journal articles on the topic "Setback viscosity"

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Deng, Chunli, Oksana Melnyk, and Yanghe Luo. "Optimization of heat-moisture treatment on potato starch and study on its physicochemical properties." Technology audit and production reserves 3, no. 3(65) (2022): 43–49. http://dx.doi.org/10.15587/2706-5448.2022.260149.

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The object of research is the technology of modified potato starch obtained by heat-moisture treatment. Heat-moisture treatment (HMT) of starch is a hydrothermal treatment technique to modify their functional properties. Setback viscosity of potato starch gelatinization characteristic is the key factor that influences the quality of potato starch noodle. In order to obtain a green, safe and highly efficient potato starch product for vermicelli production, this study take setback viscosity as response value, a Box-Behnken model was established on the basis of single factor experiment results to
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2

Aini, Nur, Agung Widodo, and Hidayah Dwiyanti. "Gelatinization Properties of Parboiled Siramog Varieties Black Rice with Variation of Immersion Time and Sodium Citrate Concentration." AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian 6, no. 2 (2022): 19–27. http://dx.doi.org/10.33019/agrosainstek.v6i2.276.

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Black rice still contains epidermis which is composed of several layers, including pericarp, lemma, aleuron and testa so that cooking takes a long time. To speed up the cooking time on rice can be modified by parboiling process so that it changes the character of gelatinization. The research aims to find out the effect of the concentration of sodium citrate solution and immersion time on the process of black rice parboiled Sirampog varieties on its gelatinization properties. Soaking in sodium citrate solution at a certain time is expected to accelerate the cooking time of black rice. The resea
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Chunli, Deng, Melnyk Oksana, and Luo Yanghe. "Optimization of heat-moisture treatment on potato starch and study on its physicochemical properties." Technology audit and production reserves 3, no. 3(65) (2022): 43–49. https://doi.org/10.15587/2706-5448.2022.260149.

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<em>The object of research is the technology of modified potato starch obtained by heat-moisture treatment.&nbsp;</em><em>Heat-moisture treatment (HMT) of starch is a hydrothermal treatment technique to modify their functional properties. Setback viscosity of potato starch gelatinization characteristic is the key factor that influences the quality of potato starch noodle. In order to obtain a green, safe and highly efficient potato starch product for vermicelli production, this study take setback viscosity as response value, a Box-Behnken model was established on the basis of single factor exp
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4

Santos, Cristiano Silva, Massaine Bandeira e. Sousa, Ana Carla Brito, Luciana Alves de Oliveira, Carlos Wanderlei Piler Carvalho, and Eder Jorge de Oliveira. "Phenotypic diversity of starch pasting properties in cassava for food industry." Acta Scientiarum. Agronomy 45 (September 19, 2022): e56361. http://dx.doi.org/10.4025/actasciagron.v45i1.56361.

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The aim of this study was to evaluate the phenotypic variation and diversity of cassava for breeding purposes based on the pasting properties of starch, for food applications. The viscosities of the starches, extracted from 1031 accessions, were obtained using a Rapid Visco Analyzer. The best linear unbiased predictors were calculated for five critical points of the viscograms, which were then used to cluster the accessions based on the discriminant analysis of principal components. The wide phenotypic variation identified from the viscograms reveals the high potential for selection gains, esp
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Ariyantoro, A. R., D. R. Affandi, A. Yulviatun, D. Ishartani, and A. Septiarani. "Pasting properties of jack bean (Canavalia ensiformis) modified starch with heat moisture treatment." IOP Conference Series: Earth and Environmental Science 905, no. 1 (2021): 012092. http://dx.doi.org/10.1088/1755-1315/905/1/012092.

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Abstract Jack bean is a local legume that can grow in suboptimal land and potential to be developed in Indonesia. Jack bean seed has 33.32% of protein and 61.15% of carbohydrate so it can become a starch source for the food industry. Native starch has a limited application on food products because of its weak characteristics such as being unstable to heat and shear. Heat Moisture Treatment (HMT) starch modification is needed to overcome the weaknesses. HMT is a natural modification because it does not leave a chemical residue. The objective of this research was to investigate the effects of he
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Eze, Paul, Ike Oluka, and Nkechi Eze. "Determination of the rheological characteristics of some varieties of new rice for Africa (NERICA) relevant to its processing." Journal on Processing and Energy in Agriculture 26, no. 2 (2022): 79–82. http://dx.doi.org/10.5937/jpea26-38886.

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The pasting properties of some NERICA (New Rice for Africa) varieties were determined using the rapid visco-analytical machine (RVA). The studied varieties include FARO 44, FARO 52, FARO 57, FARO 60, and FARO 61. The parameters assessed include the pasting temperature, peak time, peak or maximum viscosity, hot paste viscosity or trough, cold paste or final viscosity, breakdown, and setback. Results obtained indicated that the pasting characteristics of NERICA varieties studied exhibited good pasting behavior. Results showed that peak viscosity, final viscosity, hot paste viscosity, breakdown,
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7

Duan, Xinyan, Tingting Zhang, Qiannan Liu, et al. "Effect of Freezing Temperature on the Thermal, Rheological, and Gelatinization Properties of Freeze-Thaw-Dehydrated Potato Powder." Gels 10, no. 11 (2024): 744. http://dx.doi.org/10.3390/gels10110744.

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To promote the application of freeze-thaw-dehydrated (FTD) potatoes and their gels, this study aimed to investigate the effects of freezing temperature on the physicochemical and gel properties of FTD potato powder and their correlation. The results revealed that, as the freezing temperature decreased, the solubility exhibited an overall downwards trend resulting from soluble solids and amylose liberation. Owing to the better cell integrity at −20 °C, the solubility was greater than that of the other treatment groups. In contrast, the trough viscosity and melting enthalpy increased, and the fi
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8

Calix-Rivera, Caleb S., Rito J. Mendoza-Perez, Octavio Rivera-Flores, and Felicidad Ronda. "Physicochemical, Hydration and Steady Shear Rheological Properties of Flours Derived From Different Crop Residues From the Honduran Agro–Food Industry." Bionatura 8, no. 3 (2023): 1–10. http://dx.doi.org/10.21931/rb/2023.08.03.34.

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This study aimed to determine the physicochemical, hydration, and rheological characteristics of flours derived from different crop residues (taro, cassava, maize, and banana) affected by climate change in Honduras and to investigate their potential application in food processes. The physicochemical (moisture content, ash, protein, crude fat, starch, amylose content, and color), hydration (water absorption capacity (WAC), water absorption index (WAI), water solubility index (WSI), swelling power (SP), true and bulk density), pasting (pasting temperature, peak, trough, breakdown, setback, and f
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Riaz, Ayesha, and Imran Pasha. "Correlation Studies of Starch Pasting Properties Determined Through Rapid Visco Analyzer." Biological Sciences - PJSIR 64, no. 2 (2021): 192–97. http://dx.doi.org/10.52763/pjsir.biol.sci.64.2.2021.192.197.

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In present study, pasting properties of wheat varieties were investigated through rapid visco analyzer (RVA). Starch content was determined by Megazyme kit method varied from 68.88 to 72.73%. Pasting properties indicated variability from 65.25 to 67.80 °C (pasting temperature), 3.22 to 6.00 min (peak time), 1330 to 1784 cP (peak viscosity), 645 to 1002 cP (trough viscosity), 1799 to 2565 cP (final viscosity) 685 to 782 cP (breakdown viscosity) and 1154 to 1563 (setback viscosity). Starch content and seven parameters observed from RVA profiles of various wheat varieties were evaluated for their
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10

Santos, Cristiano Silva dos, Massaine Bandeira Sousa, Ana Carla Brito, Luciana Alves de Oliveira, Carlos Wanderlei Piler Carvalho, and Eder Jorge de Oliveira. "Genome-wide association study of cassava starch paste properties." PLOS ONE 17, no. 1 (2022): e0262888. http://dx.doi.org/10.1371/journal.pone.0262888.

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An understanding of cassava starch paste properties (CSPP) can contribute to the selection of clones with differentiated starches. This study aimed to identify genomic regions associated with CSPP using different genome-wide association study (GWAS) methods (MLM, MLMM, and Farm-CPU). The GWAS was performed using 23,078 single-nucleotide polymorphisms (SNPs). The rapid viscoanalyzer (RVA) parameters were pasting temperature (PastTemp), peak viscosity (PeakVisc), hot-paste viscosity (Hot-PVisc), cool-paste viscosity (Cold-PVisc), final viscosity (FinalVis), breakdown (BreDow), and setback (Setba
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Reports on the topic "Setback viscosity"

1

มหาวนิช, ธนจันทร์, та เกียรติศักดิ์ ดวงมาลย์. ผลของวัตถุเจือปนอาหารบางชนิดต่อพฤติกรรมการเกิดเพสต์สมบัติของเจล และรีโทรเกรเดชันของสตาร์ชข้าว : รายงานการวิจัย. จุฬาลงกรณ์มหาวิทยาลัย, 2018. https://doi.org/10.58837/chula.res.2018.67.

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งานวิจัยนี้มีวัตถุประสงค์เพื่อศึกษาผลของพรีไบโอติก สารลดแรงตึงผิว และด่างต่อสมบัติของเพสต์และเจลสตาร์ชข้าวเจ้า ในการศึกษาผลของพรีไบโอติกต่อสมบัติของเพสต์และเจลสตาร์ชข้าวเจ้า สำหรับพฤติกรรมการเกิดเพสต์ของสตาร์ชข้าวเจ้า พบว่าชนิดของพรีไบโอติก (ฟรุกโตออลิโกแซ็กคาไรด์ หรือ FOS และ inulin) มีผลค่อนข้างน้อยต่อสมบัติการเกิดเพสต์ ในขณะที่ความเข้มข้นของพรีไบโอติกมีผลต่อสมบัติการเกิดเพสต์ โดยการเติมพรีไบโอติกทำให้ pasting temperature เพิ่มขึ้น แต่มีผลให้ peak viscosity, breakdown viscosity, final viscosity และ setback viscosity มีค่าลดลง สำหรับผลที่มีต่อการเกิดเจลาทิไนเซชัน พบว่าการเติมพรีไบโอติกทำให้อุ
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