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Maize Starch (maize + starch)
Selected AbstractsA mathematical model to describe the change in moisture distribution in maize starch during hydrothermal treatmentINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2009Ikbal Zarguili Summary Instantaneous Controlled Pressure Drop, ,Détente Instantanée Contrôlée' (DIC) was performed on standard maize starch at residual moisture content (,12%). Changes in moisture distribution were observed during the treatment and modelled through a phenomenological model based on gravimetric data. The model proposes an exponential variation in the moisture content with processing time at various pressures. The predicted data were found to be in good agreement with experimental data. The values of water activity coefficient (,) obtained from the model decrease, when processing pressure increases; 5.86, 3.71 and 3.36 (dry basis),1 for 1, 2 and 3 bar, respectively. The mass transfer coefficient decreases, when the pressure increases. Its value ranged from 5.89 × 10,5 m s,1 for 1 bar down to 0.92 × 10,5 m s,1 for 2 bar and 0.77 × 10,5 m s,1 for 3 bar. This coefficient is not only controlled by a simple resistance to the mass transfer, but also by gelatinisation phenomenon that progresses when temperature increases. [source] Bihon-Type Noodles from Heat-Moisture-Treated Sweet Potato StarchJOURNAL OF FOOD SCIENCE, Issue 4 2001L.S. Collado ABSTRACT Sweet potato starch (SPS) has limited uses in the Philippines, but modification of its properties may make it more suitable for use in traditional products that normally use other types of starch. Heat-moisture treatment was applied to native SPS (HMTSPS), which was used as a substrate and composite with maize starch (MS) to produce bihon -type starch noodles. Preliminary quality scoring showed that acceptability scores of raw starch noodles, plain boiled, and sautéed noodles made from 100% HMTSPS and 50% HMTSPS:50% MS were not significantly different from the commercial bihon. However, consumer testing is recommended to further validate acceptability of the sweet potato for bihon. [source] Chemical composition and nutritive value of peach palm (Bactris gasipaes Kunth) in ratsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 9 2005Pascal Leterme Abstract The peach palm (Bactris gasipaes Kunth) is the starchy fruit of a palm tree widely cultivated in Central and South America. The present study aimed at determining its chemical composition and its nutritive value in rats. The average chemical composition of 17 samples was as follows: 410 g kg,1 water and, in g kg,1 of dry matter (DM), 54 g crude protein, 114 g oil, 39 g neutral detergent fibre, 716 g starch, 21 g sugars and 18 g ash. The main variability was observed for the oil (60,180 g kg,1 DM) and starch (590,780 g DM) contents. The proteins contained, on average, in g kg,1 of proteins, 49 g lysine, 13 g methionine, 19 g cysteine, 39 g threonine and 7 g tryptophan. The mineral fraction contained, per kg DM: 1.0 g Ca, 0.8 g P, 0.6 g Mg, 0.3 g Na, 44 mg Fe, 4 mg Cu and 10 mg Zn. The digestibility of four peach palm genotypes was determined in rats fed a diet composed of 350 g kg,1 of peach palm and 650 g of a control diet based on maize and soybean meal. The digestibility of DM, energy, starch and protein of peach palm alone reached, on average 91, 87, 96 and 95%, respectively. No difference was observed between varieties, except for starch (p < 0.05). On average, peach palm contained 51 g of truly digestible protein kg,1 DM and 3.691 kcal digestible energy kg,1 DM. A growth trial was also carried out for 1 month on rats (initial weight: 78 g) fed a diet containing 0, 200, 400, 600 or 800 g peach palm kg,1, at the expense of a diet composed of maize starch and casein. The growth rate of the rats decreased (p < 0.05) as the peach palm concentration increased. The growth decrease was due to a decrease (p < 0.05) in DM intake and to the lower quality of the peach palm protein. It is concluded that peach palm is mainly an energy source for humans and animals. It is poor in protein and minerals but can be consumed in large amounts. Copyright © 2005 Society of Chemical Industry [source] FTIR microspectroscopy study of composition fluctuations in extruded amylopectin,gelatin blendsBIOPOLYMERS, Issue 4 2001Z. Mousia Abstract The spatial variation in the composition of nonexpanded biopolymer blends prepared by extrusion of mixtures of gelatin with either native or pregelatinized waxy maize starch was studied using a 30-,m aperture FTIR microspectroscopy technique. The ratio of the areas of the "saccharide" bands (953,1180 cm,1) and the amide I and II bands (1483,1750 cm,1) was used to monitor the relative distributions of the two components of the blend. Two calibration methods were used to obtain amylopectin concentration values from the ratios of the IR bands. The results suggested a high degree of heterogeneity in these blends, despite the thorough mixing expected by twin-screw extrusion processing. The concentration fluctuations were greater for the blends produced by extruding gelatin and native waxy maize starch mixtures. This was in agreement with the reduced degree of conversion of the starch granules when extruded in the presence of gelatin. The FTIR 2-dimensional maps obtained suggested that in the blends produced from either native or pregelatinized starch at all concentrations studied (25/75, 50/50, and 75/25 amylopectin/gelatin) the gelatin constituted the continuous phase. The effect of the spatial resolution on the FTIR microspectroscopy results was considered and the proposed interpretation was verified by the use of polarized light microscopy and FTIR microspectroscopy acquired at higher spatial resolution (10 ,m). © 2001 John Wiley & Sons, Inc. Biopolymers (Biospectroscopy) 62: 208,218, 2001 [source] | ||||||||||