Cluster-Dextrin Decreases Viscosity and Increases Transparency of Gelatinized Starch Paste.
نویسندگان
چکیده
منابع مشابه
Micromanipulative Studies on Gelatinized Starch Granules.
Gelatinized starch granules are generally considered to be comprised of sacs or outer membranes of starchy material enclosing a more or less fluid colloidal starch dispersion [see reviews by RADLEY (10)] and KERR (6). NXGEI, (9) and MEYER (8) considered the membrane to be precxistent in the native, ungelatinized granule. ALSBERG (1) and BADENHUIZEN (2, 3) on the other hand, concluded that the m...
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7 Thickness perception of starch-thickened products during eating has been linked to starch viscosity 8 and salivary amylase activity. Calcium is an essential cofactor for -amylase and there is anecdotal 9 evidence that adding extra calcium affects amylase activity in processes like mashing of beer. The 10 aims of this paper were to 1) investigate the role of salivary calcium on -amylase acti...
متن کاملImpact of calcium on salivary α-amylase activity, starch paste apparent viscosity and thickness perception
7 Thickness perception of starch-thickened products during eating has been linked to starch viscosity 8 and salivary amylase activity. Calcium is an essential cofactor for -amylase and there is anecdotal 9 evidence that adding extra calcium affects amylase activity in processes like mashing of beer. The 10 aims of this paper were to 1) investigate the role of salivary calcium on -amylase acti...
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Yeast strains capable of fermenting starch and dextrin to ethanol were isolated from samples collected from Brazilian factories in which cassava flour is produced. Considerable alcohol production was observed for all the strains selected. One strain (DI-10) fermented starch rapidly and secreted 5 times as much amylolytic enzyme than that observed for Schwanniomyces alluvius UCD 54-83. This stra...
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In this study, modified starch was used as a fat replacer in the milk. The fat replacer was manufactured from modified starch such as pre-gelatinized and cross–linked starches. Modified starches were manufactured by hydrochloric acid and citric acid treatments from potato and wheat and were added to skim milk at concentrations of 0.15%, 0.30% and 0.45%. Viscosity, total solid, fat content, titr...
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
سال: 1997
ISSN: 1341-027X,1881-6681
DOI: 10.3136/nskkk.44.160