A series of blend films comprised 88% hydrolyzed poly(vinyl alcohol) (PVA) with native cassava starch (NCS), high-oxidized (HCS), and pre-gelatinized (PCS) was prepared via solution casting. The blends were plasticized glycerol or glycerol-sorbitol mixture. structure each film characterized by Fourier-transform infrared spectroscopy X-ray diffraction analysis. Cross-sections the PVA/HCS PVA/PCS...

A variety of water-retaining hydrogels possessing macroporous interiors resembling a honeycomb framework were developed by free radical polymerization acrylamide (AM), starch, and TEMPO-oxidized nanofibrillated cellulose (TONFC) (Poly (AM-co-TONFC/Starch) (PATS) hydrogels). With the help ultrasound, nano precipitated calcium carbonate (NPCC) was gelatinized in preformed NPCC suspension monomer ...

Occurrence of surplus bread (SB) is common in the baking industry. Edible can be utilized as a new dough ingredient; however, it creates technological challenges that affect quality bread. In this study, interactions SB with macromolecules were studied gluten-starch model system and subsequent Moreover, dextran or maltosyl-isomalto-oligosaccharides (MIMO) produced by dextransucrase preparation,...

Mixtures of cereals and legumes result in products with higher content of high biological value proteins. The thermoplastic extrusion promotes the transformation of chemical, physical and nutritional characteristics of the food such as starch gelatinization and promotes the inactivation of anti-nutritional compounds and enzymes. This study aimed to develop products extruded using broken rice an...

The molecular structural parameters of six normal rice starches with different amylose contents were investigated through their iodine absorption spectra and gel permeation chromatography of fully branched and debranched starches. The thermal and digestion properties of starches were also determined and their relationships with molecular structural parameters were analyzed. Results showed that ...