Syneresis and chemical characteristics of fermented rice extract with probiotic bacteria and waxy maize starch
نویسندگان
چکیده
منابع مشابه
Fermented probiotic maize porridge
Maize is the principal source of food for millions of people, particularly in Latin America and Africa. It is nonallergenic and mild in taste, and is therefore suitable for use as a basis for weaning food. Probiotics are live microbial feed or food supplements, which beneficially affect the host by improving its intestinal microbial balance. The first recorded probiotics were fermented milks pr...
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Probiotic bacteria are sold mainly in fermented foods, and dairy products play a predominant role as carriers of probiotics. These foods are well suited to promoting the positive health image of probiotics for several reasons: 1) fermented foods, and dairy products in particular, already have a positive health image; 2) consumers are familiar with the fact that fermented foods contain living mi...
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Waxy rice starch was subjected to annealing (ANN) and heat-moisture treatment (HMT). These starches were also treated by a combination of ANN and HMT. The impact of single and dual modifications (ANN-HMT and HMT-ANN) on the molecular weight (M(w)), crystalline structure, thermal properties, and the digestibility were investigated. The relative crystallinity and short-range order on the granule ...
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Octenyl succinic anhydride (OSA) modified starch is widely used in emulsion and encapsulation applications. The functionality of OS starch depends on its molecular structure. A systematic study was performed to investigate the reaction of OSA with granular waxy maize (WM) starch, microporous WM starch and soluble maltodextrin. OS starches were prepared in an aqueous slurry system, and the degre...
متن کاملFlocculation of kaolin by waxy maize starch phosphates
Waxy maize starch phosphates were tested as flocculants in order to determine if they have the potential to replace petroleum-based polymer flocculants currently used commercially. Phosphorylation was carried out by dry heating of starches and sodium orthophosphates at 140 C for 4 h. Native and phosphorylated waxy maize starches were ineffective as flocculants for kaolin in deionized water. How...
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ژورنال
عنوان ژورنال: Food Science and Technology
سال: 2017
ISSN: 1678-457X,0101-2061
DOI: 10.1590/1678-457x.29216