Cereal Chem. 88(5):525–532 Commercial wheat (Triticum aestivum em. Thell) flour milling produces flour streams that differ in water absorption levels because of variability in protein concentration, starch damaged by milling, and nonstarch polysaccharides. This study characterized the distribution of water-extractable (WE) nonstarch polysaccharides (NSP) in long-flow pilot-milling streams of so...

In the present study, a better knowledge of the influence of plasticizer content, storage relative humidity and film thickness on the mechanical properties of high amylose corn starch based films gelatinized at low temperature, is presented. The mechanical properties, tensile strength and percentage of elongation at break of high amylose corn starch films plasticized with glycerol were evaluate...

Gelatinisation and retrogradation of starch in wheat flour systems and whole wheat grains were studied using differential scanning calorimetry (DSC) and the impact of these events on starch digestibility was investigated. Retrogradation of starch was studied with partially and fully cooked (boiled at 100°C for 12 min and 32 min, respectively) wheat grains that were subjected to storage at 22°C ...

Enhancement of product properties of extruded starch based products can be achieved by incorporating health promoting oil into the matrix. In order to achieve a preferably high expansion with a homogeneous pore structure, the expansion mechanisms have to be understood. In our study, we applied a customized twin-screw extruder set up to feed medium-chain triglycerides after complete gelatinizati...

The effects of replacing a digestible energy source from fat (fish oil) with carbohydrate (wheat starch) on performance, glycogenesis and de novo lipogenesis was examined in triplicate groups of juvenile gilthead sea bream (Sparus aurata), fed four extruded experimental diets. In order to trace the metabolic fate of dietary starch, 0.7% wheat starch was replaced with isotope-labelled starch (>9...

The digestibility of the starch in plant foods is highly variable, and is dependent on a number of factors, including the physical structure of both the starch and the food matrix. An in vitro technique has been developed to categorize starch in plant foods according to its likely rate and extent of digestion in the human small intestine. The in vitro method provides values for rapidly digestib...

The aim of this study was to examine the effect of variety and growing conditions of wheat on broiler performance and nutrient digestibility. One hundred and sixty-four wheat samples, collected from a wide range of different sources, locations, varieties and years, were analyzed for a range of chemical and physical parameters. Chemical and physical parameters measured included specific weight, ...

The cooking, textural and digestive properties of food products containing starch, such as rice, wheat, barley and potatoes, can be significantly affected by the physical transformation known as gelantinization. This refers to the process by which a starch/water system undergoes an order-disorder transition during heating [1]. It is hypothesized that the starch loses its crystallinity during ge...

1. Two experiments with male weanling rats were conducted in which they received individually and restrictedly either a basal semi-purified diet containing starch as the principal carbohydrate or the same diet to which mixed aflatoxins were added in quantities providing from 0.13 to 0.4 mg aflatoxin B1/kg diet. Various natural ingredients, or semi-purified sources of dietary fibre were substitu...

Rabbits fed a wheat starch-casein diet develop a marked hypercholesterolemia with a lipoprotein distribution similar to that of humans. Approximately 76% of the total cholesterol is carried in the low density lipoprotein (LDL) fraction (1.006 less than d less than 1.063 g/ml). Inclusion of 1% cholestyramine in the diet prevents the increase in plasma cholesterol. The cholestyramine effect is me...