The impact of basil seed gum on native and pregelatinized corn flour and starch gel properties
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.10.005
Abstract: Abstract The effect of Basil Seed Gum (BSG) on native and pre-gelatinized corn starch and flour gels was evaluated. With this purpose, the hydration, pasting, rheological, textural and microstructural properties of the mixed gels were… read more here.
Keywords: seed gum; seed; basil seed; flour starch ... See more keywords
Physicochemical and rheological properties of flour and starch from Thai pigmented rice cultivars.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2019.06.196
Abstract: Flour and starch from four Thai pigmented rice cultivars, i.e., Riceberry (RB), Hom Nil (HN), Niaw Dang (ND), and Kum Pleug Khao (KP) were compared for their physicochemical and rheological properties. Amylose content of all… read more here.
Keywords: pigmented rice; rice cultivars; thai pigmented; flour starch ... See more keywords
Functional study of raw and cooked blue maize flour: starch digestibility, total phenolic content and antioxidant activity
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2017.06.009
Abstract: Abstract The purpose of this study was to determine the chemical composition and antioxidant capacity of blue maize (BM) (Zea mays L.) flour and to investigate the effects of polyphenol-containing extracts and BM wholegrain flour… read more here.
Keywords: total phenolic; blue maize; flour starch; activity ... See more keywords
Rheological and thermal properties of oat flours and starch affected by oat lipids
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2021.103337
Abstract: Abstract Understanding how oat lipids affect the functional properties of oat flour and starch is of great importance for development of oat product. In this work, rheological and thermal properties of oat flours and starch… read more here.
Keywords: flour starch; starch; properties oat; oat lipids ... See more keywords
Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11050645
Abstract: The nutritional quality of common wheat-based foods can be improved by adding flours from whole pulses or their carbohydrate and protein constituents. Faba bean (Vicia faba L.) is a pulse with high protein concentration. In… read more here.
Keywords: wheat; starch; flour starch; faba bean ... See more keywords