Investigation of some bioactive compounds, in vitro bioaccessibility and sensory acceptability of couscous produced by pre-gelatinized rice flour.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12330
Abstract: BACKGROUND The purpose of this study was to investigate the sensory properties, antioxidant capacities, total phenolic content, and their bioaccessibility of gluten-free rice couscous (GF-RC) which is produced without additives. Since rice does not contain… read more here.
Keywords: gelatinized rice; couscous samples; bioaccessibility; couscous produced ... See more keywords
Effects of different pre-gelatinized starch on the processing quality of high value-added Tartary buckwheat noodles
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-020-00572-4
Abstract: Pre-gelatinized starches were added to solve the problem of an easily broken noodle belt in the processing of noodles with high value-added Tartary buckwheat. The fine structure and physicochemical properties of different pre-gelatinized starches, namely,… read more here.
Keywords: tartary buckwheat; high value; value added; pre gelatinized ... See more keywords
Impact of physical and enzymatic cell wall opening on the release of pre-gelatinized starch and viscosity forming potential of potato flakes.
Sign Up to like & getrecommendations! Published in 2018 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2018.04.057
Abstract: Potato flakes (PFs) are used in instant foods. They contain pre-gelatinized starch which readily develops viscosity upon hydration. We here provide the first report on factors influencing their viscosifying potential. Swelling power (SP) (r = 0.719, p read more here.
Keywords: gelatinized starch; viscosity; wall opening; potato flakes ... See more keywords
Foaming properties of total zein, total kafirin and pre-gelatinized maize starch blends at alkaline pH
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2019.105221
Abstract: Abstract The effect of 0.1 M NaOH as a solvent and blending with pre-gelatinized maize starch on the foaming properties of laboratory extracted total zein and total kafirin were determined. Both total zein and total kafirin… read more here.
Keywords: total kafirin; pre gelatinized; total zein;
Proximate Composition and Sensory Properties of Complementary Food Formulated From Malted Pre-Gelatinized Maize, Soybean and Carrot Flours
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Field Robotics"
DOI: 10.5539/jfr.v7n2p17
Abstract: The nutrient and sensory properties of malted pre-gelatinized maize supplemented with varying amounts of soy and carrot flour was evaluated. The blends (Malted pre-gelatinized maize flour : Soy flour : Carrot flour) in grams were:… read more here.
Keywords: malted pre; sensory; carrot; gelatinized maize ... See more keywords