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Journal articles on the topic 'Starch gelatinization'

Author: Grafiati

Published: 4 June 2021

Last updated: 15 February 2022

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1

KOYAKUMARU, TAKATOSHI, and HIROFUMI NAKANO. "Effects of preincubation on the gelatinization of cassava and corn starch suspensions containing sodium hydroxide as a main component of corrugating adhesives." TAPPI Journal 18, no. 5 (2019): 321–29. http://dx.doi.org/10.32964/tj18.5.321.

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Effects of the preincubation temperature and the caustic-ratio, the molar ratio of sodium hydroxide to starch glucose residue, on the gelatinization of cassava starch and corn starch suspensions were studied using differential scanning calorimetry in view of utilization for corrugating adhesives. The gelatinization temperature and enthalpy change of cassava starch suspensions after the preincubation at 30°C decreased as the caustic-ratio increased, similar to those of corn starch ones: The gelatinization starting temperature (Ts) decreased considerably more than the peak temperature and the co

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2

Lara, Sandra, and Felipe Salcedo. "Rheological Characterization of Starch Gelatinization: Effects of plasticizer/starch ratio and clay content in corn-starch/glycerol thermoplastic starch (TPS)." MRS Proceedings 1622 (2014): 161–67. http://dx.doi.org/10.1557/opl.2014.8.

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ABSTRACTThis work presents a systematic rheological study of the gelatinization process of corn-starch plasticized with glycerol, showing the effects of the glycerol/starch ratio, water/starch ratio, and clay (montmorillonite) content. Gelatinization temperatures at different heating rates in rheological oscillatory temperature-sweep experiments were determined for different corn-starch/glycerol/clay formulations. The influences of the different formulation variables on the gelatinization processes and on the gel properties are analyzed. Some hypotheses postulating how the different intermolec

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3

Yang, Qiang, Lin Wang, Chun Hong Zhang, and Xin Hua Li. "Effects of Different Media on the Characteristics of Ginkgo Starch Gelatinization." Advanced Materials Research 781-784 (September 2013): 1765–70. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.1765.

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The infections of different media such as concentration, salt, sucrose, citric acid, shearing force on the starch gelatinization characteristics of Ginkgo nut was studied through Rapid Visco Analyser (RVA) SuperIII. The results showed that the best speed for the determination of starch paste viscosity curves was160 r/min; along with the increased in the concentration of starch milk, starch paste viscosity increased and thermal stability declined; salt and citric acid could reduce the starch paste viscosity and enhance the anti-aging capability and sucrose could also improve viscosity and prolo

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4

Hari, P. K., S. Garg, and S. K. Garg. "Gelatinization of Starch and Modified Starch." Starch - Stärke 41, no. 3 (1989): 88–91. http://dx.doi.org/10.1002/star.19890410304.

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5

Raunio, Jenna, Ekaterina Nikolskaya, and Yrjö Hiltunen. "On-line monitoring of cationic starch gelatinization and retrogradation by 1H NMR-relaxometry." Nordic Pulp & Paper Research Journal 33, no. 4 (2018): 625–31. http://dx.doi.org/10.1515/npprj-2018-0010.

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Abstract The gelatinization of cationic starch during a heating-holding-cooling cycle in a batch cook was monitored by measuring 1H NMR spin-spin relaxation rates R2 on-line. The effect of storage time and temperature (8, 20 and 60 °C) on cationic starch retrogradation was also studied. Clear differences were measured between the gelatinization and retrogradation behavior of potato starch and cereal starches (wheat and barley). The potato starch gelatinized completely when cooked at 95 °C at normal pressure, whereas cereal starches gelatinized only partially. Partial gelatinization lead to rap

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6

Bertrand, Robert, William Holmes, Cory Orgeron, Carl McIntyre, Rafael Hernandez, and Emmanuel D. Revellame. "Rapid Estimation of Parameters for Gelatinization of Waxy Corn Starch." Foods 8, no. 11 (2019): 556. http://dx.doi.org/10.3390/foods8110556.

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Starch gelatinization is an important process due to the prevalence of starch usage in industries such as cosmetics and food production. In this study, the gelatinization of waxy corn starch (WCS) was investigated with the goal of providing an option for the rapid determination of starch gelatinization characteristics. The procedure used in the study was solely based on differential scanning calorimetry (DSC), which is an established technique for the determination of thermal characteristics of starches. A sequence of experiments was conducted to determine the excess water condition, an estima

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7

Chen, Xi Liang, and Qing Nan Shi. "Research on Gelatinization Process of Starch." Advanced Materials Research 743 (August 2013): 223–26. http://dx.doi.org/10.4028/www.scientific.net/amr.743.223.

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Gelatinization is the main transformation of the starch dough undergoing cooking. This process is very important both for the texture and the nutritional properties of the final product. Starch gelatinization process has been studied by many workers, which includes the mechanism, kinetics, and influencing factors. The kinetic models have been used by works to predict the cooking process of starch. Finite element method (FEM) is commonly used in the simulation of starch gelatinization process. The simulation results can predict the cooking process of starch, and are helpful for optimizing the c

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8

KUGE, TAKASHI. "Gelatinization of starch granules." Kagaku To Seibutsu 26, no. 2 (1988): 102–3. http://dx.doi.org/10.1271/kagakutoseibutsu1962.26.102.

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9

Liu, Yan Qi, Yan Na Liu, Hong Li, Rei Ling Shen, Xue Hong Li, and Liu Zhi Yang. "The Study on Gelatinization Pressure of Starch by Ultra-High Pressure Processing." Advanced Materials Research 295-297 (July 2011): 131–34. http://dx.doi.org/10.4028/www.scientific.net/amr.295-297.131.

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To study the gelatinization pressures of different kinds of starch at atmospheric temperature, eight different starches chosen as raw materials for this paper (5%w/w, at 20°C) by different pressure were treated, then analysed the relations between pressure and starch gelatinization by X-ray diffraction. The study showed that the gelatinization pressure range of different starches respectively in this experiment was: corn starch (~450 - ~550MPa), wheat starch (~ 450 - ~500MPa), tapioca starch (>450 - ~500MPa), water chestnut starch (>500 - ~550MPa), glutinous rice starch (>500 - ~550MP

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10

Valach, Alyssa, George Moore, and Erin B. Perry. "85 Impacts of dietary profile on starch content and gelatinization in canine diets." Journal of Animal Science 98, Supplement_4 (2020): 56. http://dx.doi.org/10.1093/jas/skaa278.101.

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Abstract Starch gelatinization of pet foods can be impacted by several factors, including moisture, retention time, and ingredients used. Starch gelatinization has been associated with effects on digestibility, but isn’t well studied in non-traditional canine diets. The objective of this research was to examine the impacts of dietary ingredient profile (traditional vs. non-traditional) and assess impacts to total starch content and starch gelatinization. Traditional diets (n = 10) utilizing meat-based ingredients including chicken, chicken byproduct meal, meat and bone meal and plant-based ing

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11

Xu, Fen, Liang Zhang, Wei Liu, et al. "Physicochemical and Structural Characterization of Potato Starch with Different Degrees of Gelatinization." Foods 10, no. 5 (2021): 1104. http://dx.doi.org/10.3390/foods10051104.

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Starch gelatinization has been widely studied previously, but there is still a lack of systematical research on the relationship between the degree of starch gelatinization (DSG) and its physicochemical and structural properties. In this study, potato starch samples with DSG ranging from 39.41% to 90.56% were obtained by hydrothermal treatment. The thermal, rheological, and structural properties, as well as the water-binding capacity of samples were investigated. A starch solution with a DSG of 39.41% was partially sedimented at room temperature, while starch with a DSG of 56.11% can form a st

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12

Nacing, Nursyawal, Ari Irawan, Sri Rejeki Retna Pertiwi, and Aminullah Aminullah. "Profil Gelatinisasi dan Sifat Fisik Tepung Campolay Masak Penuh dan Lewat Matang (Pouteria campechina) Gelatinization Profiles and Physical Propertis of Ripe and Over Ripe Canistal Flour (Pouteria campechiana)." JURNAL AGROINDUSTRI HALAL 7, no. 1 (2021): 025–34. http://dx.doi.org/10.30997/jah.v7i1.3267.

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This research aims to study gelatinization profile and physical properties of ripe and overripe canistel flour. Data statistically analyzed using the independent sample T-tes. Analyzed of the chemical properties of canistel fruits include water content, starch content, and sugar content, while analyzed canistel flour includes gelatinization profile, shape and size of starch granules with color test. The results of the analyzed showed that the water content and sugar content of ripe canistel fruit is higher than those of overripe canistel fruit, while the lower starch content. The total starch

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13

Tako, Masakuni, and Susumu Hizukuri. "Gelatinization mechanism of potato starch." Carbohydrate Polymers 48, no. 4 (2002): 397–401. http://dx.doi.org/10.1016/s0144-8617(01)00287-9.

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14

Marchisano, C., L. Gennaro, M. Sepe, and P. Masi. "Characterizing in situ starch gelatinization." Journal of Thermal Analysis 47, no. 1 (1996): 181–94. http://dx.doi.org/10.1007/bf01982698.

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15

Kelder, J. D. H., K. J. Ptasinski, and P. J. A. M. Kerkhof. "Starch Gelatinization in Coiled Heaters." Biotechnology Progress 20, no. 3 (2004): 921–29. http://dx.doi.org/10.1021/bp0340436.

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16

Wang, Wei-Chi, and Sudhir K. Sastry. "Starch gelatinization in ohmic heating." Journal of Food Engineering 34, no. 3 (1997): 225–42. http://dx.doi.org/10.1016/s0260-8774(97)00085-x.

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17

Tako, Masakuni, and Susumu Hizukuri. "Gelatinization Mechanism of Rice Starch." Journal of Carbohydrate Chemistry 18, no. 5 (1999): 573–84. http://dx.doi.org/10.1080/07328309908544020.

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18

Faroongsarng, Damrongsak, Wibul Wongpoowarak, and Ampol Mitrevej. "Starch Gelatinization Under Thermal Stress." Pharmaceutical Development and Technology 4, no. 4 (1999): 531–38. http://dx.doi.org/10.1081/pdt-100101391.

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19

Lelièvre, J. "Gelatinization of Crosslinked Potato Starch." Starch - Stärke 37, no. 8 (1985): 267–69. http://dx.doi.org/10.1002/star.19850370805.

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20

Beleia, Adelaide, Rebecca A. Miller, and R. Carl Hoseney. "Starch Gelatinization in Sugar Solutions." Starch - Starke 48, no. 7-8 (1996): 259–62. http://dx.doi.org/10.1002/star.19960480705.

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21

Resio, Andrea Calzetta, and Constantino Suarez. "Gelatinization kinetics of amaranth starch." International Journal of Food Science and Technology 36, no. 4 (2001): 441–48. http://dx.doi.org/10.1046/j.1365-2621.2001.00478.x.

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22

Yağcı, S., and F. Göğüş. "Effect of Incorporation of Various Food By-products on Some Nutritional Properties of Rice-based Extruded Foods." Food Science and Technology International 15, no. 6 (2009): 571–81. http://dx.doi.org/10.1177/1082013209353078.

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Various food by-products were incorporated into rice grits and submitted to extrusion cooking to produce fortified extruded food products. The blends of various formulations of durum clear flour (8—20%), partially defatted hazelnut flour (PDHF) (5—15%), fruit waste blend (3—7%) and rice grits were extruded using single screw extruder. Response surface methodology was used to evaluate the effects of process variables, namely the feed moisture content (12—18%), barrel temperature (150—175 °C) and screw speed (200—280 rpm), and change in feed composition on total phenolic content, antioxidant act

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23

Calzetta Resio, A. N., M. P. Tolaba, and C. Suarez. "Some physical and thermal characteristics of amaranth starch Algunas propiedades físicas y térmicas del almidón de amaranto." Food Science and Technology International 6, no. 5 (2000): 371–78. http://dx.doi.org/10.1177/108201320000600503.

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Starch was isolated from Amaranthus cruentus to study some physicochemical properties (swelling power, solubility, water absorption and sorption equilibria) and compared with corn starch. Swelling power and water absorption capacity were higher for amaranth than for corn starch, whereas the solubility of amaranth starch was, in comparison, lower. The adsorption capacity at monolayer value of both starches was practically coincident. However, the sorbed water at monolayer seemed to be more firmly adsorbed in corn than in amaranth starch. The specific surface area of adsorption for both material

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24

Herceg, Zoran, Verica Batur, Anet Režek Jambrak, Tomislava Vukušić, Ines Gmajnički, and Igor Špoljarić. "The Effect of Tribomechanical Micronization and Activation on Rheological, Thermophysical, and Some Physical Properties of Tapioca Starch." International Journal of Carbohydrate Chemistry 2013 (March 12, 2013): 1–7. http://dx.doi.org/10.1155/2013/657951.

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The aim of this research was to investigate the effect of tribomechanical treatments on rheological, thermophysical, and some physical properties of tapioca starch. Samples of tapioca starch were treated using laboratory equipment for tribomechanical micronization and activation (TMA equipment). Before and after the TMA treatment, analysis of the particle size and particle size distribution was carried out, in addition to scanning electron micrography in tapioca starch. Scanning electron micrography showed that tribomechanical processing of tapioca starch resulted in breaking accumulations of

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25

Ulfa, G. M., W. D. R. Putri, K. Fibrianto, and S. B. Widjanarko. "Optimization studies on pre-gelatinized sweet potato starch influenced by temperature and time." Food Research 5, S2 (2021): 25–30. http://dx.doi.org/10.26656/fr.2017.5(s2).017.

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Starch is a unique polysaccharide that is widely used as a thickener, filler, and gelling agent. Indonesia is one of the largest, sweet potato producers that can be used as a source of starch. Not much is known from the utilization of sweet potato starch because of its less popularity compared to potato or cassava starch. Besides, sweet potato starch in its native state has various disadvantages such as low solubility, low stability, and high retrograde tendency. These starch limitations can be overcome by modifying the starch. Starch pregelatinization is a physical modification method carried

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26

Larotonda, Fábio D. S., Kátia N. Matsui, Valdir Soldi, and João B. Laurindo. "Biodegradable films made from raw and acetylated cassava starch." Brazilian Archives of Biology and Technology 47, no. 3 (2004): 477–84. http://dx.doi.org/10.1590/s1516-89132004000300019.

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Studies were carried out to produce biodegradable films from cassava starch. Two alternatives were investigated. In the first, films were obtained by starch gelatinization followed by thermopressing and glycerol was used at different concentrations as a plasticizer. In the second, starch acetate films were obtained by solubilization of cassava starch acetate in organic solvents, followed by casting on a glass plate and drying at room temperature. The films obtained by gelatinization were transparent and resistant to traction. The starch acetate films were also transparent but breakable. The us

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27

M., Noorfarahzilah, L. Jau-Shya, A. H. Mansoor, et al. "Physicochemical properties of tarap (Artocarpus adoratisimus) starch." Food Research 4, no. 3 (2019): 602–11. http://dx.doi.org/10.26656/fr.2017.4(3).337.

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The objective of the research was to investigate the physicochemical characteristics of Tarap fruit starch. In this study, young Tarap fruit starch was extracted and the percentage of total starch, resistant starch, amylose and amylopectin were determined. Scanning electron microscope was used to evaluate the morphological features of the starch granule. Swelling, pasting, gelatinization, retrogradation and in vitro digestibility were also investigated. A total of 17.85% starch was successfully extracted from unripe Tarap fruit, whereas the amount of total starch and resistant starch were 89.1

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28

Lacerda, Luiz Gustavo, Jayme Augusto Menegassi Azevedo, Marco Aurélio da Silva Carvalho Filho, et al. "Thermal characterization of partially hydrolyzed cassava (Manihot esculenta) starch granules." Brazilian Archives of Biology and Technology 51, no. 6 (2008): 1209–15. http://dx.doi.org/10.1590/s1516-89132008000600016.

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Cassava starch, partially hydrolyzed by fungal á-amylase, was characterized using thermal analysis, light microscopy and X-ray diffraction. Thermal degradation was initiated at lower degradation temperatures after enzymatic treatment and the DSC (Differential scanning calorimetry) analysis showed almost similar range of gelatinization temperature, but the enthalpies of gelatinization were quite increased for the partially hydrolyzed starch granules. The results suggested that the partial degradation of the starch granules was concentrated in the amorphous regions.

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29

Lin, Chia-Long, Jheng-Hua Lin, Jia-Jing Lin, and Yung-Ho Chang. "Properties of High-Swelling Native Starch Treated by Heat–Moisture Treatment with Different Holding Times and Iterations." Molecules 25, no. 23 (2020): 5528. http://dx.doi.org/10.3390/molecules25235528.

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Tapioca and potato starches were used to investigate the effect of heat–moisture treatment (HMT; 95–96 °C, 0–60 min, 1–6 iterations) on gelatinization properties, swelling power (SP), solubility and pasting properties. Tapioca starch had similar content and degree of polymerization of amylose, but a higher amylopectin short/long chain ratio, to potato starch. After HMT, the gelatinization temperature range was narrowed for tapioca starch, but was widened for potato starch. Decreases in SP and solubility were less for tapioca than potato starches, coinciding with a progressive shift to the mode

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30

Chen, Pei, Xingxun Liu, Xiao Zhang, Parveen Sangwan, and Long Yu. "Phase Transition of Waxy and Normal Wheat Starch Granules during Gelatinization." International Journal of Polymer Science 2015 (2015): 1–7. http://dx.doi.org/10.1155/2015/397128.

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The phase transition of waxy and normal wheat starches was systematically studied by light microscopy (LM) with a hot-stage, confocal laser scanning microscopy (CLSM) and differential scanning calorimetry (DSC). While being heated in water, waxy wheat starch showed a higher gelatinization enthalpy than that for the normal starch, which was also verified by the changes in birefringence. As confirmed by LM and CLSM, starch granules displayed an increased swelling degree with temperature increasing, and the gelatinization initially occurred at the hilum (botanical center) of the granules and then

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31

Tako, Masakuni. "Gelatinization Characteristics of Rice Starch (Yukihikari)." Journal of Applied Glycoscience 47, no. 2 (2000): 187–92. http://dx.doi.org/10.5458/jag.47.187.

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32

Karapantsios, T. "Water dispersion kinetics during starch gelatinization." Carbohydrate Polymers 49, no. 4 (2002): 479–90. http://dx.doi.org/10.1016/s0144-8617(02)00005-x.

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33

Sakonidou, E. P., T. D. Karapantsios, and S. N. Raphaelides. "Mass transfer limitations during starch gelatinization." Carbohydrate Polymers 53, no. 1 (2003): 53–61. http://dx.doi.org/10.1016/s0144-8617(03)00010-9.

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34

PRAVISANI, C. I., A. N. CALIFANO, and A. CALVELO. "Kinetics of Starch Gelatinization in Potato." Journal of Food Science 50, no. 3 (1985): 657–60. http://dx.doi.org/10.1111/j.1365-2621.1985.tb13766.x.

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35

Lee, James J., Mark A. Uebersax, Mary E. Zabik, and James F. Steffe. "Gelatinization Properties of Navy Bean Starch." Starch - Stärke 47, no. 9 (1995): 329–33. http://dx.doi.org/10.1002/star.19950470902.

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36

Ai, Yongfeng, and Jay-lin Jane. "Gelatinization and rheological properties of starch." Starch - Stärke 67, no. 3-4 (2015): 213–24. http://dx.doi.org/10.1002/star.201400201.

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37

Fang, C., and M. S. Chinnan. "Kinetics of cowpea starch gelatinization and modeling of starch gelatinization during steaming of intact cowpea seed." LWT - Food Science and Technology 37, no. 3 (2004): 345–54. http://dx.doi.org/10.1016/j.lwt.2003.09.009.

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38

Zhang, Bo, Shun Yu Han, Yu Sen Hu, Lu Mei Pu, and Wen Ying Wang. "Optimization of Preparation Conditions of Crosslinked Potato Starch Microsphere through Orthogonal Experimental Design." Advanced Materials Research 524-527 (May 2012): 2188–98. http://dx.doi.org/10.4028/www.scientific.net/amr.524-527.2188.

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A lot of studies were done on the base material of drug carriers: liposome, protein microsphere, glutin and high polymer microsphere were all of shortages, but starch has much superiority as the drug carrier. The paper embarked from the analysis the chemical and physical properties of potato starch. According as the characteristic of long chain molecules of potato starch forming microcrystal bundle via inter-molecules hydrogen association under room temperature, which disintegrated in water solution as temperature rising, the better levels of factors, such as gelatinization temperature, gelati

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39

Bertrand, D., and C. N. G. Scotter. "Application of Multivariate Analyses to NIR Spectra of Gelatinized Starch." Applied Spectroscopy 46, no. 9 (1992): 1420–25. http://dx.doi.org/10.1366/0003702924123665.

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This paper describes an approach for studying collections of near-infrared spectra by using multivariate analyses. The method is illustrated with the use of two sets of spectra of gelatinized starch, recorded in the transmission mode between 650 and 1235 nm. The first set consisted of 99 spectra of partly gelatinized samples (from 24.5 to 100% gelatinization). Application of principal component analysis (PCA) made it possible to identify an outlying sample and to identify the importance of spectral variations due to the effect of scattering. Hence, it was possible to eliminate the scatter vari

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40

Dwi, Elfrimo, Anni Faridah, and Ernawati . "PENGEMBANGAN PRODUK SALA LAUAKDENGAN TEKNIK GELATINISASI." Jurnal Ilmu Sosial dan Humaniora 8, no. 2 (2019): 259. http://dx.doi.org/10.23887/jish-undiksha.v8i2.22626.

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Sala lauak is a traditional food that is easily found in West Sumatra. The development of sala leak products is carried out by reducing oil using gelatinization techniques. The process that occurs in gelatinization is when the starch granules are given water and heat, the starch granules will expand. This study aims to (1) develop sala lauak products by gelatinization techniques on oil absorption, (2) determine the organoleptic quality of sala lauak products by gelatinization technique processes, and (3) determine the fat content of sala lauak products by gelatinization technique processes. Th

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Chen, Pei, Xiao Zhang, Nan Xiao, and Xue Hui Wu. "The Influence of Amylose and Amylopectin Characteristics on Phase Transition of Cornstarches Observed under Shearless Condition." Advanced Materials Research 554-556 (July 2012): 1170–73. http://dx.doi.org/10.4028/www.scientific.net/amr.554-556.1170.

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The influence of amylose and amylopectin characteristics on phase transition of cornstarches under shearless condition was observed by SEM and CLSM. The change of internal structure of starch granules during heating were directly observed online. Brightness of starch granule indicates the degree of gelatinization. The brightness of all the starches decreased with increasing temperature, this change being initiated at the centre of granule. Thus it is clear that the gelatinization process starts at the hilum of the granules. The central area of the granule around the hilum is believed to be the

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42

Pratami, Ni Luh Feby Putri, Amna Hartiati, and Bambang Admadi Harsojuwono. "Karakteristik Komposit Bioplastik dalam Variasi Rasio Pati Gadung (Dioscorea hispida D.) - Glukomanan dan Suhu Gelatinisasinya." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 9, no. 2 (2021): 166. http://dx.doi.org/10.24843/jrma.2021.v09.i02.p02.

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This study aims to determine the effect of variations in the ratio of gadung starch (Dioscorea hipida D.) - glucomannan and their interaction on the characteristics of bioplastic composites and to determine the ratio of gadung starch (Dioscorea hipida D.) - glucomannan and its gelatinization temperature which gives the best characteristics of bioplastic composites. This study used a factorial randomized block design (RBD) with two factors. The first factor is the variation in the ratio of the gadung tuber starch - glucomannan which consists of 3 levels, namely (60:40), (50:50), (40:60). The se

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43

Hsiao, Yun-Ting, and Chung-Yi Wang. "Microbial Shelf-Life, Starch Physicochemical Properties, and In Vitro Digestibility of Pigeon Pea Milk Altered by High Pressure Processing." Molecules 25, no. 11 (2020): 2516. http://dx.doi.org/10.3390/molecules25112516.

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This study examined the effects of high-pressure processing (HPP) on microbial shelf-life, starch contents, and starch gelatinization characteristics of pigeon pea milk. HPP at 200 MPa/240 s, 400 MPa/210 s, and 600 MPa/150 s reduced the count of Escherichia coli O157:H7 in pigeon pea milk by more than 5 log CFU/mL. During the subsequent 21-day refrigerated storage period, the same level of microbial safety was achieved in both HPP-treated and high-temperature short-time (HTST)-pasteurized pigeon pea milk. Differential scanning calorimetry and scanning electron microscope revealed that HPP at 6

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44

Faridah, D. N., I. Andriani, Z. A. Talitha, and F. S. Budi. "Physicochemical characterization of resistant starch type V (RS5) from manggu cassava starch (Manihot esculenta)." Food Research 5, no. 2 (2021): 228–34. http://dx.doi.org/10.26656/fr.2017.5(2).496.

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Resistant starch has been well known to have beneficial health effects, mainly for digestive tracts. Starch isolated from cassava showed characteristics required to produce resistant starch type 5 (RS5). In this study, we modified tapioca starch through the gelatinization process with the addition of palm oil, coconut oil, stearic acid and lauric acid with 3 treatments, i.e. concentration (1) 10%, (2) 20% and (3) 30%. The result of study showed that modification of starch can decrease starch digestibility, increase levels of resistant starch and lower amylose levels. The analysis using X-Ray d

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45

Biliaderis, Costas G. "The structure and interactions of starch with food constituents." Canadian Journal of Physiology and Pharmacology 69, no. 1 (1991): 60–78. http://dx.doi.org/10.1139/y91-011.

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For most starch-containing foods, the physical and functional properties can be traced to characteristic molecular species being present, their interactions with each other, and modifications caused by environmental conditions (moisture, temperature, shear) during processing and storage. In the present paper, the chemistry and physical chemistry of starch are discussed with an emphasis on how structure (molecular and supermolecular) and composition influence the functionality of this polysaccharide. New experimental findings brought forward on structure indicate that this polymeric carbohydrat

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Liu, Yi, Chen Chao, Jinglin Yu, Shuo Wang, Shujun Wang, and Les Copeland. "New insights into starch gelatinization by high pressure: Comparison with heat-gelatinization." Food Chemistry 318 (July 2020): 126493. http://dx.doi.org/10.1016/j.foodchem.2020.126493.

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Dwi Pradana Putra, Dewa Made, Bambang Admadi Harsojuwono, and Amna Hartiati. "STUDI SUHU DAN pH GELATINISASI PADA PEMBUATAN BIOPLASTIK DARI PATI KULIT SINGKONG." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 7, no. 3 (2019): 441. http://dx.doi.org/10.24843/jrma.2019.v07.i03.p11.

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The purpose of this study was to determine the effect of temperature and pH on the gelatinization process of cassava peel starch on the characteristics of bioplastics and determine the temperature and pH in the gelatinization process of cassava peel starch to produce the best characteristics of bioplastics. This research was carried out in the Faculty Food Analysis laboratory, Agricultural Technology Natural Resources (PSDA) laboratory, Production Laboratory of the Faculty of Engineering and Bioscience laboratory, Udayana University. This research was conducted from February to March 2018. The

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Wang, Yi, Yin Zhe Jin, and Yu Dong Cheng. "Effect of Adding Silver Carp Surimi on Gelatinization Characteristics of Wheat Flour Dough during Microwave Heating." Advanced Materials Research 396-398 (November 2011): 1382–88. http://dx.doi.org/10.4028/www.scientific.net/amr.396-398.1382.

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The aim of this work was to study the effect of adding silver carp surimi on gelatinization characteristics of wheat flour dough during microwave heating. Diﬀerential scanning calorimeter (DSC) was used to determine the extent of gelatinization of wheat starch. It is observed that as surimi added into wheat flour dough it would take 95s to achieve the targeted temperature which was longer than 0% surimi-wheat flour dough with 5s. On the other hand, adding of surimi enhanced the uniformity of temperature distribution during microwave heating. Moreover, microwave heating lead to an increase of g

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Awais, Muhammad, Jawad Ashraf, Lili Wang, et al. "Effect of Controlled Hydrothermal Treatments on Mung Bean Starch Structure and Its Relationship with Digestibility." Foods 9, no. 5 (2020): 664. http://dx.doi.org/10.3390/foods9050664.

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The changes in structure and digestion properties of mung bean starch due to hydrothermal treatment at various controlled temperatures were investigated. Results showed the increase in onset temperature (To) from 66.33 °C to 76.69 °C and decrease in enthalpies (∆Hg and ∆Hr) until the starch was completely gelatinized. The degree of molecular order (DMO) and degree of double helix (DDH) were significantly (p < 0.05) reduced from 1.35 to 1.01 and 1.38 to 0.98 respectively. X-ray diffraction (XRD) indicated the consecutive decrease in relative crystallinity (RC) while RVA analysis showed that

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Caratini, Cindy, and Kurt A. Rosentrater. "Developing and Testing Gluten-Free Spaghetti using Quinoa." Journal of Food Research 8, no. 5 (2019): 20. http://dx.doi.org/10.5539/jfr.v8n5p20.

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The goal of this study was to make quinoa pasta only with flour and water using extrusion processing and to compare quinoa spaghetti with commercial spaghetti from Barilla containing gluten thanks to physico-chemical tests. First, using a KitchenAid, several tests were carried out in order to find the recipe with a suitable proportion of water and quinoa flour. After the moisture content has been found, three formulations with the same moisture content (38%) were selected using several percentage of pre-gelatinization (20%, 30% and 40%) in order to compare the influence of level of pre-gelatin

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