Physicochemical, thermal and rheological properties of three native corn starches
نویسندگان
چکیده
منابع مشابه
Physicochemical, morphological, thermal and rheological properties of starches separated from kernels of some Indian mango cultivars (Mangifera indica L.)§
The starches separated from kernels of five different Indian mango cultivars (Chausa, Totapuri, Kuppi, Langra and Dashehari) were investigated for physicochemical, morphological, thermal and rheological properties. Mean granule length and width of the starches separated from mango cultivars ranged between 15.8–21.7 and 8.7–14.1 mm, respectively. The shape of starch granules varied from oval to ...
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The physicochemical, thermal, pasting and gel textural properties of corn starches from different corn varieties (African Tall, Ageti, Early Composite, Girja, Navjot, Parbhat, Partap, Pb Sathi and Vijay) were studied. Amylose content and swelling power of corn starches ranged from 16.9% to 21.3% and 13.7 to 20.7 g/g, respectively. The enthalpy of gelatinization (DHgel) and percentage of retrogr...
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Corn starch showed higher fresh paste consistency than wheat starch, and, after aging 24 hr, its gels were more firm at 6% solids or less. Between 7 and 30% solids, gels of wheat starch were more firm than those of corn starch. The lipids in wheat and corn starches were reduced 88-97% by boiling three times in four parts of a 3:1 (v/v) mixture of ethanol/water. Iodine-binding capacity of corn a...
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The properties of starches isolated from two squash cultivars (Cucurbita maxima) were studied and compared with those of two pumpkin cultivars (Cucurbita moschata) and one normal potato cultivar. The amylose content of pumpkin and squash starches ranged from 16.18% to 21.29%. The pumpkin and squash starches appeared as a mixture of spherical, polyhedral and dome shaped granules. The pumpkin and...
متن کاملStructures and physicochemical properties of six wild rice starches.
Starches from six wild rice cultivars were studied for their chemical structures and physicochemical properties and compared with a long-grain rice starch. The six wild rice starches were similar in morphological appearance, X-ray diffraction patterns, swelling power, and water solubility index but different in amylose content, beta-amylolysis limit, branch chain length distribution, thermal pr...
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ژورنال
عنوان ژورنال: Food Science and Technology
سال: 2019
ISSN: 1678-457X,0101-2061
DOI: 10.1590/fst.28117