In vitro digestibility of normal and waxy corn starch is modified by the addition of Tween 80.
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DOI: 10.1016/j.ijbiomac.2018.05.076
Abstract: Aqueous dispersions of normal and waxy corn starch (3% w/w) were mixed with Tween 80 (0, 7.5, 15, 22.5 and 30 g/100 g of starch), and gelatinized (90 °C, 20 min). Optical microscopy of the gelatinized starch dispersions (GSDx;… read more here.
Keywords: tween; corn starch; normal waxy; waxy corn ... See more keywords
Determination of volatile compounds in heat-treated straight-grade flours from normal and waxy wheats
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DOI: 10.1016/j.jcs.2017.03.018
Abstract: Abstract Volatile compounds formed during heat-treatment of wheat flour influence the application of treated flour. In this study, normal and waxy hard wheat flours before and after dry-heat treatment were subjected to headspace analysis by… read more here.
Keywords: wheat flour; compounds heat; volatile compounds; normal waxy ... See more keywords
Pasting and gel characteristics of normal and waxy maize starch in glucose syrup solutions
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DOI: 10.1016/j.jcs.2017.11.008
Abstract: Abstract Sugars are among the constituents which significantly affect the process of starch gelatinization and settle properties of the resulting gels. The information about the influence of sugar mixture like glucose syrup (GS) on starch… read more here.
Keywords: pasting gel; gel characteristics; normal waxy; glucose syrup ... See more keywords