Abstract Chemical modification of starch from the chayote root ( Sechium edule Jacq) is carried out with lauric acid and acetic anhydride. The modified characterized by Fourier‐transform infrared spectrometry (FTIR), X‐ray diffraction (XRD), Differential Scanning Calorimetry (DSC) used to formulate edible films. developed films are based on their physicochemical mechanical properties. functiona...

This study was conducted to evaluate and compare the gross chemical compositions and functional properties of starches derived from two cultivars of cowpea. White cowpea starch (WCS) and brown cowpea starch (BCS) were isolated from their respective seeds. The starch yield (40.00%) with its residual protein content (0.09%) from white cowpea seeds was higher than that obtained from brown cowpea s...

Abstract Common enzymes used in starch modification include α-amylase, β-amylase, glucoamylase, isoamylase, and pullulanase. Botanical sources of are widely grains, beans, tubers. The is to change the lack native properties make desired physicochemical properties. Besides, can produce resistant (RS), which essential for health concerns. review aims provide information on enzymatic its effect ch...


 This research was aimed to determine the effect of fermentation time on physicochemical and functional characteristics fermented durian seed flour using Lactobacillus plantarum inoculum. study used a completely randomized design with treatment consisting 5 levels, namely: 0 hours, 12 24 36 48 hours. Each repeated 3 times in order obtain 15 experimental units. Data were analyzed by analys...

The search for novel natural ingredients has been stimulated by the food and non-food industries, roots of Pachyrhizus erosus (jicama) emerges as promising crops industrial production due to its crispy succulent flesh high yield. Therefore, jicama starches from Fujian Province (SFJ) Guangxi (SGX) were isolated microstructure, swelling power, crystallinity, thermal property, rheological in vitro...

Polyvinyl alcohol (PVA)-based films containing Chinese bayberry tannin (BT) were prepared by cross-linking using glyoxal, glutaraldehyde and dialdehyde starch, individually. The presence of cross-linkers was evident to promote the transparency decrease moisture content PVA/BT films, while water solubility stayed almost unchanged in cross-linked films. All provided promotion vapor permeability, ...

The SEM of starch from five EAHB cultivars showed a mixture of irregular granule shapes with smooth surfaces. The starches' average diameter size ranged between 16.31 and 21.98 μm. The moisture, protein, and ash content of the starches were: 11.12%-11.84%, 0.1% and 0.23%-0.47% respectively. The amylose content of these starches was between 11% and 13%. The starches peak viscosity ranged between...

Effects of extrusion cooking and low-temperature storage on the physicochemical changes and resistant starch (RS) content in cornstarch were evaluated. The cornstarch was conditioned at 20%-40% moisture contents and extruded in the range 90-130 °C and at screw speeds in the range 200-360 rpm. The extrudates were stored at 4 °C for 120 h and then at room temperature. The water absorption, solubi...