Acha grain (Digitariaexilis) starch was isolated and subjected to chemical modifications by acetylation, benzylation, succinylation, carboxymethylation and acid-thining. Functional properties (swelling, solubility, ge...Acha grain (Digitariaexilis) starch was isolated and subjected to chemical modifications by acetylation, benzylation, succinylation, carboxymethylation and acid-thining. Functional properties (swelling, solubility, gelation, oil and water absorption capacities, alkaline water retention) and rheological properties of the native and modified starches were determined. Swelling power and solubility of the starch samples increased with increase in temperature. Swelling power and solubility were pH dependent, with maximum values obtained at pH 12 in both native and modified starches. Increasing degree of alkalinity increased both solubility and swelling capacity. Water absorption capacities of chemically modified starches decreased, but acetylated starch, ATAS showed higher value compared to the native and also chemically modified starches improved oil absorption capacity of the native starch. The modified starches showed increase in alkaline water retention. Gelation studies revealed that ACAS had higher LGC than the native while some chemically modified starches did not alter the gelation capacity of the native starch except for BAS and ACAS with LGC of 10% and 16% v/w. There were significant differences in functional properties between native and chemically modified starches from acha, so chemical modification improved functional properties. Chemical modifications increased pasting temperature except for ATAS and BAS. Set-back values were reduced after modifications, indicating that modification would minimize starch retrogradation.展开更多
Effect of cultivar differences on physical and proximate composition, and sensory attributes of sweet potato fries and crisps were determined. Physicochemical and colour characteristics of sweet potato flours and star...Effect of cultivar differences on physical and proximate composition, and sensory attributes of sweet potato fries and crisps were determined. Physicochemical and colour characteristics of sweet potato flours and starches were evaluated using Rapid Visco Analyser and Hunter L a b, respectively. Chroma, colour intensity and hue angle were calculated. Objective and sensory parameters of sweet potato fries and crisps were evaluated. Proximate and pasting properties were typical of sweet potato tubers, flour and starches. Maltose (0.05% - 0.08%), sucrose (0.05% - 1.60%) contents of sweet potato were significantly different (p < 0.05). Amylose and amylopectin contents of sweet potato starches were 19.5% - 24.6% and 75.4% - 80.5%, respectively. Swelling power and solubility were 2.42 - 2.88 and 0.11 - 0.32, 5.01 and 0.02 - 3.00 for flours and starches, respectively. Lovers name fries showed significantly better appearance, while Big Red and Black Vine fries showed similar sensory scores. No significant difference occurred in all the sensory attributes of crisps of the sweet potato cultivars.展开更多
This paper gives an impetus in quantifying digestible carbohydrates, which are important components of cereals, legumes and vegetables. The HPLC method was applied for the first time in India to estimate the digestibl...This paper gives an impetus in quantifying digestible carbohydrates, which are important components of cereals, legumes and vegetables. The HPLC method was applied for the first time in India to estimate the digestible carbohydrates such as sugars and starches in different branded rice, legumes and vegetable samples which were procured from local market of twin cities of Hyderabad and Secunderabad in Andhra Pradesh State, India. In the present study, we estimated carbohydrates in vitro, mimicking the in vivo condition by incorporating enzymatic digestion. Among the rice varieties the analyzed total soluble sugars were in the range of 5.69% to 9.62%, vegetables 0.0% to 3.72% and legumes 0.04% to 0.98%. Soluble starches in rice samples ranged from 12.51% to 17.64%, in vegetables from 1.73% to 7.28% and in legumes from 23.76% to 38.71%. Insoluble starches in rice samples were observed to be bracketed in between 52.53% to 60.43%, where as in vegetables from 0.58% to 8.83% and in legumes from 16.13% to 29.22%. Concluding our observation, the total amount of starches and total sugars in rice fell in between 74.32% to 80.75%, in vegetables from 1.74% to 16.11%, and in legumes from 39.93% to 68.91%.展开更多
Background:The simplest and most convenient food technology is the using of dry composite mixtures.They have a lot of advantages.Dry composite mixtures,which would completely be the basis for the production of persona...Background:The simplest and most convenient food technology is the using of dry composite mixtures.They have a lot of advantages.Dry composite mixtures,which would completely be the basis for the production of personalized food concentrates,are not represented.The development of such dry composite mixtures is actual and of scientific and practical interest.The purpose of this research is the selection and justification of local import-substituting raw materials components for dry composite mixtures used as the basis for the production of food concentrates.As the objects of research,the raw materials components of the starch,fruit and vegetable,industry were selected.The work uses currently accepted standard research methods for organoleptic and physic-chemical parameters of raw materials components.The research was carried out within of the project“Theoretical Substantiation of Production Technology and the Development of Import-Substituting Food Products of Functional Purpose Based on Dry Composite Mixtures”,funded by the Belarusian Republican Foundation for Basic Research.Based on the researches,it was found out that in the composition of dry composite mixtures for the production of food concentrates it is expedient to use the following raw materials:potato starch,extruded corn starch,dried carrots,dried beets,dried topinambur and dried apples in chopped form.展开更多
文摘Acha grain (Digitariaexilis) starch was isolated and subjected to chemical modifications by acetylation, benzylation, succinylation, carboxymethylation and acid-thining. Functional properties (swelling, solubility, gelation, oil and water absorption capacities, alkaline water retention) and rheological properties of the native and modified starches were determined. Swelling power and solubility of the starch samples increased with increase in temperature. Swelling power and solubility were pH dependent, with maximum values obtained at pH 12 in both native and modified starches. Increasing degree of alkalinity increased both solubility and swelling capacity. Water absorption capacities of chemically modified starches decreased, but acetylated starch, ATAS showed higher value compared to the native and also chemically modified starches improved oil absorption capacity of the native starch. The modified starches showed increase in alkaline water retention. Gelation studies revealed that ACAS had higher LGC than the native while some chemically modified starches did not alter the gelation capacity of the native starch except for BAS and ACAS with LGC of 10% and 16% v/w. There were significant differences in functional properties between native and chemically modified starches from acha, so chemical modification improved functional properties. Chemical modifications increased pasting temperature except for ATAS and BAS. Set-back values were reduced after modifications, indicating that modification would minimize starch retrogradation.
文摘Effect of cultivar differences on physical and proximate composition, and sensory attributes of sweet potato fries and crisps were determined. Physicochemical and colour characteristics of sweet potato flours and starches were evaluated using Rapid Visco Analyser and Hunter L a b, respectively. Chroma, colour intensity and hue angle were calculated. Objective and sensory parameters of sweet potato fries and crisps were evaluated. Proximate and pasting properties were typical of sweet potato tubers, flour and starches. Maltose (0.05% - 0.08%), sucrose (0.05% - 1.60%) contents of sweet potato were significantly different (p < 0.05). Amylose and amylopectin contents of sweet potato starches were 19.5% - 24.6% and 75.4% - 80.5%, respectively. Swelling power and solubility were 2.42 - 2.88 and 0.11 - 0.32, 5.01 and 0.02 - 3.00 for flours and starches, respectively. Lovers name fries showed significantly better appearance, while Big Red and Black Vine fries showed similar sensory scores. No significant difference occurred in all the sensory attributes of crisps of the sweet potato cultivars.
文摘This paper gives an impetus in quantifying digestible carbohydrates, which are important components of cereals, legumes and vegetables. The HPLC method was applied for the first time in India to estimate the digestible carbohydrates such as sugars and starches in different branded rice, legumes and vegetable samples which were procured from local market of twin cities of Hyderabad and Secunderabad in Andhra Pradesh State, India. In the present study, we estimated carbohydrates in vitro, mimicking the in vivo condition by incorporating enzymatic digestion. Among the rice varieties the analyzed total soluble sugars were in the range of 5.69% to 9.62%, vegetables 0.0% to 3.72% and legumes 0.04% to 0.98%. Soluble starches in rice samples ranged from 12.51% to 17.64%, in vegetables from 1.73% to 7.28% and in legumes from 23.76% to 38.71%. Insoluble starches in rice samples were observed to be bracketed in between 52.53% to 60.43%, where as in vegetables from 0.58% to 8.83% and in legumes from 16.13% to 29.22%. Concluding our observation, the total amount of starches and total sugars in rice fell in between 74.32% to 80.75%, in vegetables from 1.74% to 16.11%, and in legumes from 39.93% to 68.91%.
文摘Background:The simplest and most convenient food technology is the using of dry composite mixtures.They have a lot of advantages.Dry composite mixtures,which would completely be the basis for the production of personalized food concentrates,are not represented.The development of such dry composite mixtures is actual and of scientific and practical interest.The purpose of this research is the selection and justification of local import-substituting raw materials components for dry composite mixtures used as the basis for the production of food concentrates.As the objects of research,the raw materials components of the starch,fruit and vegetable,industry were selected.The work uses currently accepted standard research methods for organoleptic and physic-chemical parameters of raw materials components.The research was carried out within of the project“Theoretical Substantiation of Production Technology and the Development of Import-Substituting Food Products of Functional Purpose Based on Dry Composite Mixtures”,funded by the Belarusian Republican Foundation for Basic Research.Based on the researches,it was found out that in the composition of dry composite mixtures for the production of food concentrates it is expedient to use the following raw materials:potato starch,extruded corn starch,dried carrots,dried beets,dried topinambur and dried apples in chopped form.
