Digestibility and Acceptability of Wheat Flour Cookies Partially Substituted with High Amylose Maize Starch
Sign Up to like & getrecommendations! Published in 2019 at "Plant Foods for Human Nutrition"
DOI: 10.1007/s11130-019-00753-7
Abstract: Cookies are one of the most consumed bakery products and the formulation could be modified to consider them as a functional food. The high amylose maize starch (HAMS) is considered as resistant starch (RS) type… read more here.
Keywords: wheat flour; flour cookies; maize starch; high amylose ... See more keywords
Stabilizing emulsions using high-amylose maize starch treated by solvothermal process.
Sign Up to like & getrecommendations! Published in 2022 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2022.119190
Abstract: This paper proposes a method to modify high-amylose maize starch (HAMS) with lauric acid in an ethanol solvothermal system to prepare a cold-water swelling esterified starch (M-HAMS). Using M-HAMS as a granule stabilizer, oil-in-water Pickering… read more here.
Keywords: maize starch; amylose maize; high amylose; water ... See more keywords
Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch
Sign Up to like & getrecommendations! Published in 2018 at "Food Science and Technology International"
DOI: 10.1177/1082013218766984
Abstract: This study investigated the influence of pregelatinized high-amylose maize starch and chilling treatment on the physical and textural properties of canned rice noodles thermally processed in a retort. Rice noodles were prepared from rice flour… read more here.
Keywords: rice; maize starch; high amylose; amylose maize ... See more keywords
The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia
Sign Up to like & getrecommendations! Published in 2020 at "Foods"
DOI: 10.3390/foods9020182
Abstract: Starches and flours used commonly in Asia (tapioca, sweet potato, sago, water chestnut, and high amylose maize starch, red rice and kithul flour) were characterized in terms of their chemical composition, morphological, functional, pasting, thermal,… read more here.
Keywords: flours used; maize starch; high amylose; starches flours ... See more keywords