Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 12 of 12 for “"pasting properties"”.
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Variability in Starch Rheological and Thermal Properties From Commercial Corn Hybrids and Its Effect on Food Functional Properties
… was analyzed to determine the variability in pasting, gel and thermal properties. A basic starch pudding was used as the food model for characterization of food pasting and gel strength properties. The researcher postulated that a five percent difference in final viscosity of the starch …
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Functional properties of white maize meal stored under tropical conditions
… and cereal products have shown that functional properties can be affected during storage. However, data on the functional properties of white maize meal during storage is scarce, particularly for white maize meals in Africa. Therefore, the main objective of this study was to determine the …
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Isolation and characterization of starch, starch biosynthetic genes and protease inhibitors from Marama beab (Tylosema Esculentum)
… study were to determine the physicochemical and pasting properties of native marama bean starch isolate and characterize marama starch biosynthesis genes and detect serine protease inhibitor activities in green and mature marama seeds. The total starch content of marama bean tubers was determined …
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Preparation of emulsifiers from pea and corn starches using octenyl succinic anhydride modification
… The degrees of substitution (DS), thermal properties, and pasting properties of the derived OS starches were determined. Incorporation of OS groups significantly alter the thermal and pasting properties of the three starches. Gelatinization temperatures and enthalpy changes of the starches …
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Investigation into interactions between emulsifiers and wheat starch/wheat flour
… agents, some of which improve specific properties of baked products. Two emulsifiers, sodium stearoyl lactylate (SSL) and oleyl lactylic acid (OLA) are similar in structure, the difference being the acid moiety: stearic versus oleic acid. Widely researched, SSL has found many uses in …
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Effects of Bran Content, Thermal Treatment, and Storage on Flavor Development and Functionality in Intermediate Wheatgrass Flour
… the nature and extent of differences in sensory properties and was conducted with eight trained sensory panelists to describe differences in aroma, flavor, taste, and aftertaste in tortillas made from the stored flour. Dough functionality was measured every 3 months of storage. Rheological and …
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Importance of zein composition in quality protein maize (QPM) to microstructural and chemical modifications of proteins during extrusion and their impact on texture of corn-based extrudates
… compositional differences plays on the physical properties of texturized corn-based products is still poorly understood. Considering that protein has been shown to have an important impact in extruded food systems, it is important to understand how differences in composition or spatial …
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Effects of soaking and malting on thermal, functional and antinutritional properties of finger millet (Eluesine coracana L. Gaertn) flour
… how soaking and malting impact the colour, pasting behaviour, thermal properties, crystallinity, and functional characteristics of both light and dark brown finger millet, along with sorghum (Sorghum bicolor) (included as reference). A central composite rotation design was applied with …
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Process and uses of alternative carbohydrate sources in pet foods and treats
… (83.81 vs. 88.15 %) for WSF compared to RSF. Pasting properties were similar between WSF and RSF (P>0.05), but RSF exhibited higher initial (66.56 vs. 63.34 °C) and peak gelatinization (73.89 vs. 72.42 °C) temperatures. However, these differences did not influence the extrusion process. The …
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ASSESSMENT OF PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF FIBRE-RICH FRACTIONS OF YELLOW PEA AND RED LENTIL TO USE IN LOW-FAT PORK BOLOGNA
… to investigate physicochemical and functional properties of fibre fractions from yellow pea and red lentil, as well as their application in low-fat pork bologna. The effects of lab-scale hydrothermal treatment (HT) were also investigated. This project was divided into three studies. In study 1, …
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PHYSICAL APPROACHES TO IMPROVE THE QUALITY OF GLUTEN-FREE PASTA
… The heat-treatments affected the physical properties of the rice flour to a different extent (damaged starch evaluated as a-amylase susceptibility, water affinity and solubility, and pasting properties). The loss of starch granule integrity occurring during pregelatinization increased the …
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Functional Properties of Breadfruit Flour and Its Application in Processed Meat
The compositional and functional properties of breadfruit flour and comminuted beef/beef emulsions prepared with breadfruit flour were studied. The breadfruit flour was compared with traditional flour sources (wheat, soy, corn, tapioca) and a tropical flour source (banana). Native breadfruit flour …