Consumers are show interest in plant-based by-products due to their potential health-promoting properties. Coconut residue is food waste from coconut milk that potentially rich bioactive compounds, protein and dietary fibre. The effects of substituting cassava starch with on the functional properties (bulk density, water absorption swelling indexes), proximate composition, energy value flour, s...

BACKGROUND Lipids are minor components of flours, but are major determinants of baking properties and end-product quality. To the best of our knowledge, there is no single solvent system currently known that efficiently extracts all non-starch lipids from all flours without the risk of chemical, mechanical or thermal damage. This paper compares nine ambient solvent systems (monophasic and bipha...

Caramel colors are brown powders or viscous liquids that are used to impart yellow to dark brown and have been used in carbonated beverages, distilled liquors, wines, pharmaceutical, extracts, bakery products, candy, soups, and baked beans for decades. This color additive can be prepared from various sources of carbohydrates such as glucose, corn, molasses, wheat, and tapioca hydrolysates by co...

Amylases are one of the main enzymes used in industry. Such enzymes hydrolyze the starch molecules into polymers composed of glucose units. Amylases have potential application in a wide number of industrial processes such as food, fermentation and pharmaceutical industries. α-Amylases can be obtained from plants, animals and microorganisms. However, enzymes from fungal and bacterial sources hav...

Shear and heat milling machines (SHMMs) constitute a recent mechanical approach that holds promise for the generation of amorphous starch. Here, an tapioca starch SHMM method is developed. The provides higher efficient instant way amorphization rice compared to conventional methods as pressure treatment, ball so on. In this study, temperature initial moisture content are varied, respectively, 8...

Starch based carbon nanotubes-iron oxide (CNT-IO) and nanotubes-zirconium (CNT-ZO) nanocomposites (NCs) were fabricated using facile microwave irradiation technique from different plant-based starch sources namely Tapioca sago (TS), Hordeum vulgare (HV) Eleusina coracona (EC) metal precursor solutions. The prepared NCs studied by characterization techniques such as SEM, TEM, XRD, Raman spectros...