Six white sorghum varieties (MUC007/11, MUC007/27, MUC007/193, MUC007/80, MUC007/171, MUC007/174) available in Uganda were evaluated for their suitability as alternate materials for the production of ice cream cones. Physicochemical properties of the sorghums were determined and correlated to the properties of the ice cream cones produced from them. Results from this study showed that the swell...

Amylose, a component of starch with increasing biotechnological significance, is a linear glucose polysaccharide that self-organizes into singleand double-helical assemblies. Starch granule packing, gelation and inclusion-complex formation result from finely balanced macromolecular kinetics that have eluded precise experimental quantification. Here, graphics processing unit (GPU) accelerated mu...

The relative molecular size distributions of a selection of starches (waxy maize, pea and maize) that had received differing amounts of damage from ball milling (as quantified by susceptibility to alpha-amylase) were compared using analytical ultracentrifugation. Starch samples were solubilised in 90% dimethyl sulfoxide, and relative size distributions were determined in terms of the apparent d...

Molecular dynamics (MD) simulations were used to study the stability and solvation of amylose and cellulose fragments. The recently developed gromos carbohydrate force field was further tested by simulating maltose, cellobiose, and maltoheptaose. The MD simulations reproduced fairly well the favorable conformations of disaccharides defined by the torsional angles related with the glycosidic bon...

The formation of amylose-polystyrene inclusion complexes via a novel two-step approach is described. In the first-step, styrene was inserted inside the amylose helical cavity, followed by free radical polymerization in the second step. The inclusion complexes were characterized by attenuated total reflection fourier transform infrared spectroscopy (ATR-FTIR), ultraviolet spectroscopy (UV), X-ra...

Amylose can form inclusion complexes with diverse small molecules. Modified starch has different and unique properties compared with its native counterpart. In this study, chemically/enzymatically modified high-amylose maize starches were used to make inclusion complexes with α-naphthol, and the physical properties of complexes and their influences on the rheology of wheat starch were character...

Mung bean starches are widely used for producing transparent, good-quality noodles in the food industry. This study isolated from eight mung varieties and investigated how amylose contents (19.1–32.9%) of beans affected structures, physicochemical properties, resistant starch (RS) fractions these starches. The were classified into three groups according to their content: low-amylose with <25% c...

Breeding for improved crop quality traits can affect non-target traits related to growth and resource use, and these effects may vary in different cultivation conditions (e. g., greenhouse vs. field). The objectives of this study are to investigate the growth and whole-plant nitrogen (N) economy of two genetically modified (GM) potato lines compared to their non-GM parental varieties and when g...

Unbalanced western-style diet and a sedentary lifestyle are increasingly recognized as important contributors to the observed increase in obesity and chronic diseases in the western world. Supplementing foods with health promoting bioactive ingredients poses a major technological challenge since some of these constituents, like omega-3 poly-unsaturated fatty acids (PUFA), exhibit poor chemical ...

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...