Barley β-glucan concentrate and its acid hydrolysate for the modification of dough making and rheological properties of water chestnut flour.
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DOI: 10.1016/j.ijbiomac.2020.07.047
Abstract: β-Glucans are known for their beneficial physiological roles but can be used as potential food hydrocolloid. The present study was performed to assess the potential of barley β-glucan concentrates (native and partially hydrolyzed) in altering… read more here.
Keywords: water chestnut; barley glucan; chestnut flour; water ... See more keywords
Structural properties of high-pressure-treated chestnut flour dispersions
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DOI: 10.1080/10942912.2017.1311343
Abstract: ABSTRACT Influence of high-pressure (HP) treatment (400–600 MPa, 10 min) on chestnut flour (CNF) dispersions was examined. The particle size, total starch, and resistant starch contents were not influenced by the HP treatment. DSC, XRD,… read more here.
Keywords: pressure; chestnut flour; structural properties; properties high ... See more keywords
Characteristics of resistant starch in water chestnut flour as improved by preconditioning process
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DOI: 10.1080/10942912.2019.1588300
Abstract: ABSTRACT Before cracking, subjecting water chestnuts to pre-conditioning is a common practice. However, the existing practice of pre-conditioning has no scientific rationale and therefore leads to low flour recovery and poor quality. Thus, the aim… read more here.
Keywords: water chestnut; chestnut flour; water; process ... See more keywords
Quality, Sensory and Nutritional Characteristics of Cookies Fortified with Chestnut Flour
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DOI: 10.1111/jfpp.12887
Abstract: The influence of the physicochemical properties of chestnut flour (CF) on the cookies quality was investigated. The experiments are planned on the base of 32 factorial plan with independent variables: chestnut flour quantity (20, 40… read more here.
Keywords: nutritional characteristics; quality; wheat flour; sensory nutritional ... See more keywords
Storage studies of water chestnut flour
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DOI: 10.1111/jfpp.14321
Abstract: The aim of the study was to analyze the storage behavior of low glycemic index water chestnut flour (WCF) packed in high‐density polyethylene (HDPE) and low‐density polyethylene (LDPE) bags under ambient conditions (temperature = 28.40 ± 2°C and R.H = 63.5 ± 5%)… read more here.
Keywords: water chestnut; storage; chestnut flour; water ... See more keywords