the effects of modified waxy maize starch (mwms) (1–3.25%) on the sensory characteristics of 60% beef sausages were investigated by replacing the varying levels of sunflower oil or both sunflower oil and wheat flour (wf). the addition of mwms improved the red color, the palatability, and the overall acceptability compared to the control sausages. the color was medially and positively correlated...

Waxy rice starch was subjected to annealing (ANN) and heat-moisture treatment (HMT). These starches were also treated by a combination of ANN and HMT. The impact of single and dual modifications (ANN-HMT and HMT-ANN) on the molecular weight (M(w)), crystalline structure, thermal properties, and the digestibility were investigated. The relative crystallinity and short-range order on the granule ...

The use of pigmented maize varieties has increased due to their high anthocyanins content, but very few studies are reported about the starch properties of these grains. The aim of this work was to isolate the starch granules from pigmented blue maize and carry out the morphological, physicochemical, and biochemical characterization studies. The proximate composition of starch granules showed h...

The starch granule-bound adenosine diphosphate glucosestarch glucosyltransferase isolated from the embryos of normal (nonwaxy) maize seeds is different from a similar preparation isolated from the endosperms. For the embryo preparation, the ratio of the activity with ADP-glucose to the activity with uridine diphosphate glucose is 15 at a low substrate concentration and 48 at a high concentratio...

Biodegradable anisotropic neat porous starch materials without any additional cross-linking, plasticizer or extra matter have been fabricated via facile ice-templating method. Waxy maize was dissolved in water followed by unidirectional freezing and ice sublimation. The influence of process parameters (starch concentration retrogradation time) on the morphology, density, mechanical properties u...

The gelatinization properties of starch extracted from corn and waxy corn dried at different temperatures were determined at various water contents and heating rates by differential scanning calorimetry. All gelatinization transition temperatures increased with drying temperature and heating rate. Onset and peak temperatures remained relatively constant, whereas end temperature decreased in the...

Porous starch materials with various morphology and properties were made via dissolution, retrogradation drying either supercritical CO2 (“aerogels”) or lyophilisation (“cryogels”). Their correlated the rheological response of retrograded gels crystallinity aerogels cryogels. All cryogels possess very low density (0.07 – 0.16 g/cm3), large macropores specific surface area (around 3–13 m2/g). is...

Guardeño L.M., Quiles A., Llorca E., Pertusa J., Hernando I. (2013): Effect of microwave thawing on microstructure and physicochemical stability of low fat white sauces made with soy protein. Czech J. Food Sci., 31: 568–574. The microstructural and physicochemical stability of white sauces made with soy protein and modified waxy maize starch was evaluated after subjecting them to a freezing-tha...