Improvement of texture properties and syneresis of arrowroot (Maranta arundinacea) starch gels by using hydrocolloids (guar gum and xanthan gum).
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10356
Abstract: BACKGROUND The hydrocolloids incorporation into starch dispersions modifies the techno-functional properties such as gelatinization, retrogradation, syneresis and texture, among others, the main function would be the improvement of these properties and promote greater stability of… read more here.
Keywords: xanthan gum; gum; texture; starch gels ... See more keywords
Physicochemical and microstructural characterisation of green gram and foxtail millet starch gels
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-017-2991-z
Abstract: The starch and starch gels from green gram (GG) and foxtail millet (FM) were characterised for their physicochemical, thermal and microstructural characteristics; the features of shape and size were determined by image analysis. Both GG… read more here.
Keywords: foxtail millet; green gram; starch; starch gels ... See more keywords
The in vitro digestion of differently structured starch gels with different amylose contents
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2021.106647
Abstract: ABSTRACT The present study investigated starch in-vitro digestibility in differently structured starch gels formed by corn starches with different amylose contents. Gels formed using normal corn starch (NCS), waxy corn starch (WCS) and high-amylose corn… read more here.
Keywords: digestion; different amylose; differently structured; structured starch ... See more keywords
Insights into the modification of physicochemical properties and digestibility of pea starch gels with barley β-glucan.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of food science"
DOI: 10.1111/1750-3841.16615
Abstract: The influences of barley β-glucan (BBG) on the physicochemical properties and in vitro digestibility of pea starch were investigated. BBG was found to decrease pasting viscosity in a concentration dependent manner and inhibited the aggregation… read more here.
Keywords: barley glucan; bbg; pea starch; starch ... See more keywords
Effect of Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums on the Pasting, Thermal, Textural, and Rheological Properties of Corn, Sweet Potato, and Turkish Bean Starches
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27030701
Abstract: This study was planned to explore the locally available natural sources of gum hydrocolloids as a natural modifier of different starch properties. Corn (CS), sweet potato (SPS), and Turkish bean (TBS) starches were mixed with… read more here.
Keywords: acacia; addition; corn sweet; starch ... See more keywords