The effect of four growing environments (two at Ames, IA; one at Clinton, IL; and one at Columbia, MO) on the thermal properties of starch from five exotic-by-adapted corn inbred lines (Chis37, Cuba34, Cuba38, Dk8, Dk10) and two control lines (B73 and Mo17) were studied using differential scanning calorimetry (DSC). The variations in thermal properties within environments were similar for the e...

UNLABELLED Morphological, viscoelastic, hydration, pasting, and thermal properties of starches separated from 10 different rice cultivars were investigated. Upon gelatinization, the G' values of the rice starch pastes ranged from 37.4 to 2057 Pa at 25 °C, and remarkably, the magnitude depended on the starch varieties. The rheological behavior during gelatinization upon heating brought out diffe...

In the first paper of this series, it was shown that gelatinization of starch was necessary to enhance jelly strength of fish meat jelly (Kamaboko), and that starch added in Kamaboko , though gelatinized, chiefly existed in the jelly as granules and partly dispersed into meat as amylose. In the present paper, amylose and amylopectin, the two components of starch , were isolated by an improved S...

This study aims to determine the effect of annealing on glucomannan, protein, and water content porang (Amorphophallus Muelleri Blume) flour. The material was a tuber from farmer in Lubuk Pakam Regency second plant period. method completely randomized with temperature treatments 30 °C, 40 50 time; 3 hours, 4 5 hours—parameters observation consisting content, yield. Annealing time significantly ...

Cereal Chem. 84(5):527-531 Rice starches of long grain and waxy cultivars were annealed (ANN) in viscosity peak heights, lower setbacks, and greater swelling consistency. excess water at 50°C for 4 hr. They were also modified under heat-moisThe modified starch showed increased gelatinization temperatures and tore treatment (HMT) conditions at 110°C with various moisture contents narrower gelati...

in order to study the gene actions and heritability of the physical and chemical characteristics associated with appearance and cooking quality of rice grain, generation mean analysis was performed using a cross between two iranian rice cultivars, deylamani and sepidroud, having different quality characters. seeds of the parental lines and f1, f2, bc1 and bc2 generations were grown in randomize...

High-amylose corn alone or in combination (25% and 50%) with conventional was used to produce gluten-free pasta. Flour pre-gelatinization a tank (process A) on conveyor belt B) were tested. Resistant starch (RS), soluble (SPAs) cell-wall bound phenolic acids (CWBPAs) antioxidant capacity significantly higher high-amylose Cooked pasta from process B showed SPA concentration, likely due the lower...