Cereal Chem. 76(5):682–687 The effects of starch type on the properties of baked starch foams were investigated. Starch types used for baking were normal corn, normal potato, waxy corn, high-amylopectin potato, wheat, and tapioca. Solids content of the starch batters used to bake foam trays ranged from 25 to 45%. Processing parameters and physical properties of the foams were examined. Starch-f...

The main aim of this study was to enrich glycyrrhizic acid ammonium salt known as one of the main compounds of licorice roots (Glycyrrhiza glabra L.) by isoelectric focused adsorptive bubble separation technique with different foaming agents. In the experiments, four bubble separation parameters were used with β-lactoglobulin, albumin bovine, and starch (soluble) preferred as foaming agents and...

Hydrocolloid from tamarillo (Solanum betaceum Cav.) puree was extracted using water and characterised for the first time. Proximate compositions of the extracted hydrocolloid were also determined. Functional characteristics such as water-holding capacity, oil-holding capacity, emulsifying activity, emulsion stability, foaming capacity and stability of the hydrocolloid were evaluated in comparis...

Abstract Investigation of capability high potential pineapple ( Ananas comosus ) leaves powder (PLP) as reinforcing material on the starch-based foam production has not been reported. This study was aimed to characterize physical and mechanical properties starch formed from mixture cassava PLP. The foams were made using a baking process thermo-pressing machine at temperature 170°C 180°C lower u...

Acha is a potential food security crop that contributes significantly to people’s diet, especially in developing countries such as Nigeria. The suitability of acha-cowpea composite flour and sweet potato starch the production extruded snacks was investigated. (ACF), cowpea (CPF)and (SPS),were mixed various proportions percentage weights (ACF:CPF:SPS)and were used produce totaling 7 samples: 100...

AIMS Construction of an industrial brewer's yeast strain, which could improve foam stability and reduce calorific values of beer. METHODS AND RESULTS An industrial brewer's yeast strain (Ts-10) was constructed by integrating glucoamylase encoding gene GAI amplified from Saccharomycopsis fibuligera by PCR into the locus of proteinase A (PrA) gene (PEP4). The resulting recombinant strain identi...