Global ETD Search
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Showing 1 to 12 of 12 for “"Gelatinisation"”.
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Influence of head-moisture treatment on functional, colour and thermal properties of bambara ground-nut starch
… °C for 90 min (35% MC). In HMT 15-BG starch, the gelatinisation parameters onset (To), peak (Tp) and concluding temperature (Tc) of the samples decreased as treatment time and temperature increased whereas gelatinisation enthalpy of BG starch increased with increase in HMT treatment temperature …
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Mechanisms of drying of skin forming materials
… of custard and starch) skin formed due to gelatinisation at high temperatures. Increasing the drying temperature resulted in increased crust resistance to mass transfer due to increased granule swelling and the crust resistance was completely transferred to a skin resistance at drying …
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Incorporation of mushroom powder into cereal food products
… Additionally, starch characteristics (content, gelatinisation and digestibility), antioxidant capacities and microstructural properties (bread crust and crumb) of mushroom enriched bread samples were also investigated. The decrease of total starch content and increase of total phenolics of the …
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Exploiting natural variation in Plantago seed composition for food and human health applications
… research manuscript where changes to the cooking/gelatinisation properties of rice flour and rice starch upon a small addition of Plantago WSF are described. Different WSFs have different influences on the gelatinisation properties with similarity observed between Australian species. Differences …
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Enzymatic acylation of starch
… optimal water content (1.25 mL of water for gelatinisation per g of starch), in which the equilibrium was sufficiently shifted, in order to produce starch acylated to a useful extent (0.018 DS). Use of fatty acids with other groups on their alkyl chains, as substrates, led to successful …
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Application of a " Glucose Release Index " to assess physical and chemical characteristics of cereal grains that may influence starch digestion and subsequent energy supply to monogastrics
… size, the amylose to amylopectin ratio, starch gelatinisation properties ) and non - starch - related ( e.g., non - starch polysaccharide composition, kernel hardness, the presence of protein matrix and milling quality ) physical / chemical characteristics within and between the cereal grains. …
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In vitro starch digestibility and ex-vivo glucose response studies of Vietnamese starchy foods using Caco-2 cells and 14C radioisotope
… analysed for amylose content, swelling power, gelatinisation (DSC) and pasting (RVA) properties, degree of crystallisation (XRD), and short range order structure (FTIR). Raw and cooked rice (white and brown) were analysed for their in vitro starch digestibilities to explore the relationship …
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Effects of soaking and malting on thermal, functional and antinutritional properties of finger millet (Eluesine coracana L. Gaertn) flour
… (LBFM) recorded the highest redness (a) value. Gelatinisation onset temperatures were highest in LBFM, reaching 110.67°C, compared to 109.67°C for DBFM and 109.24°C for sorghum flour (SF), indicating slight thermal variation among the flours. The highest peak viscosity was observed in DBFM after …
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Metal induced degradation of leather
… in the fibre structure and the occurrence of gelatinisation. Direct evidence on the reduction of V(V) by tannins was obtained using electron paramagnetic resonance spectroscopy.<br/><br/>Results of spectrophotometric studies of polyphenol-metal ion interaction in acidic media indicated that …
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From field-to-glass: optimising field beans (<i>Vicia faba </i>L.) and peas (<i>Pisum sativum</i> L.) for brewing and distilling
… raw material in distilling was investigated. The gelatinisation properties of pulse starch were assessed, identifying a high temperature pre-cook and exogenous enzymes to be necessary in producing a wort with a run-off rate, primary amino nitrogen (PAN) content, and fermentability comparable to a …
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Fundamental studies of sourdoughs fermented with Weissella cibaria and Lactobacillus plantarum: influence on baking characteristics, sensory profiles and in vitro starch digestibility of gluten-free breads
… (72 and 74, respectively) correlate with higher gelatinisation peak temperatures (69°C and 71°C, respectively). Levels of resistant starch were not increased by addition of Weissella cibaria MG1 (weak acidifier) or Lactobacillus plantarum FST1.7 (strong acidifier). The pGI was significantly …
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Cassava root (Manihot Esculenta Crantz) characterisation and evaluation of process-induced changes on functional of its flour
… pre-treatment had an increasing effect on the gelatinisation temperatures and enthalpy of CF. Citric acid treatment had a decreasing effect on water holding capacity of CF when compared to calcium chloride. Loose bulk density (LBD) ranged between 0.34 – 0.41 g/cm3 (CAR), 0.37 - 0.45 g/cm3 …