Potato starch altered the rheological, printing, and melting properties of 3D-printable fat analogs based on inulin emulsion-filled gels

Starch is arranged in a crystalline manner within its storage granules and should thus give sharp X-ray diagrams. Unfortunately most of the common starch granules have sizes between 1 and 100μm, making them too small for an X-ray study on individual grains. There is only one instance where an oriented X-ray diagram could be obtained on one sector of an individual giant starch granule. Despite their small size, starch granules are still too thick to be studied by electron diffraction with a transmission electron microscope. The only reported study on starch ultrastructure using electron diffraction on frozen hydrated material was made on small fragments. The present study has been realized on thin sectioned granules previously litnerized to improve the signal to noise ratio.Potato starch was hydrolyzed for 10 days in 2.2N HCl at 35°C, dialyzed against water until neutrality and embedded in Nanoplast. Sectioning was achieved with a commercially available low-angle “35°” diamond knife (Diatome) after a very carefull trimming and a pre-sectioning with a classical “45°” diamond knife. Sections obtained at a final sectioning angle of 42.2° (compared with the usual 55-60°) and at a nominal thickness of 900Å were collected on a Formvar-carbon coated grid. The exact location of the starch granules in their sections was recorded by optical microscopy on a Zeiss Universal polarizing microscope (Fig. 1a). After rehydration at a relative humidity of 95% for 24 hours they were mounted on a Philips cryoholder and quench frozen in liquid nitrogen before being inserted under frozen conditions in a Philips EM 400T electron microscope equipped with a Gatan anticontaminator and a Lhesa image intensifier.

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Composition of White Potato Starch (Ipomea batatas L.) with Avocado Seed Starch (Persea americana Mill) and Glyserol Concentration in Edible Film

Serambi Journal of Agricultural Technology ◽

10.32672/sjat.v2i2.2415 ◽

2020 ◽

Vol 2 (2) ◽

Author(s):

Musdar Musdar ◽

Lukmanul Hakim ◽

Juliani Juliani ◽

Jailani Jailani

Keyword(s):

Sweet Potato ◽

Potato Starch ◽

Persea Americana ◽

Edible Film ◽

Glycerol Concentration ◽

White Potato ◽

Ipomea Batatas ◽

Sweet Potato Starch ◽

Local Plants ◽

Avocado Seed

White sweet potato starch (Ipomea batatas L.) and avocado seed starch (Parsea americana Mill) derived from local plants have the potential to be developed as agricultural products. Starch is a hydrocolloid compound as a potential local resource to be utilized. Glycerol function as an anti-freezing which is hygroscopic. This study aims to determine the ratio of white sweet potato starch with avocado seed starch and the concentration of glycerol for making edible film. This study was an experiment using a completely randimized factorial design with 2 (two) main factor consisting of a comparison of white sweet potato starch and avocado seed with 3 levels: P1 = 35%:65%., P2=50%:50%., P3=65%:35% and glycerol concentration with 3 levels: G1=1%., G2=2%., G3=3%. The best result reasearch were content of 23.03% (tratment P1G1), solubility of 55.57% (treatment P3G2)., swelling test of 9.83% (treatment P2g3)., elongation of 8.18% (treatment P3G2)

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Influence of gelatin on the properties of edible films and coatings on the basis of potato starch

Polymer materials and technologies ◽

10.32864/polymmattech-2017-3-3-64-70 ◽

2017 ◽

Vol 3 (3) ◽

pp. 64-70

Author(s):

O.S. Shulga ◽

O.A. Petrusha

Keyword(s):

Potato Starch ◽

Edible Films

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INVESTIGATION OF BEE BREAD AND DEVELOPMENT OF ITS DOSAGE FORMS

Medicinos teorija ir praktika ◽

10.15591/mtp.2015.003 ◽

2014 ◽

Vol 21 (1) ◽

pp. 16-22 ◽

Cited By ~ 13

Author(s):

Ilze Barene ◽

Irena Daberte ◽

Sanita Siksna

Keyword(s):

Thin Layer ◽

Thin Layer Chromatography ◽

Potato Starch ◽

Microscopic Analysis ◽

Stability Study ◽

Ion Concentration ◽

Wet Granulation ◽

Hydrogen Ion Concentration ◽

Bee Bread ◽

Layer Chromatography

The aim of the study. The objective of this study was to investigate microscopic, physical and chemical properties of bee bread collected in three regions of Latvia in order to compare the quality and to investigate the possibility of producing granules containing bee bread. Material and methods. Microscopic analysis of bee bread samples was performed. Plant herbaria, special literature and internet sources were used for identification of pollen. Thin layer chromatography was used for identification of carotenoids and flavonoids. Granules were prepared by wet granulation method. Lactose, calcium lactate, calcium carbonate, potato starch and purified water were used as excipients. Appearance, loss on drying, pH of aqueous solution and content of carotenes were estimated. Results. Microscopic analysis showed mostly native pollen identified as willow pollen. Beta-carotene identified and 2 carotenoids found by thin layer chromatography. Two zones of flavonoids found on chromatograms at day light and 6 zones at ultra violet light. The comparison of bee bread samples of 3 regions of Latvia showed insignificant differences in appearance and consistency, hydrogen ion concentration 3.93–4.23, loss on drying 7.72–11.07 %; content of carotenes calculated to bcarotene 6.77–9.35 mg%. Stability study of bee bread samples showed greater changes after storage at 40ºC temperature. All compositions of granules showed appropriate appearance and flowability. Quality of granules: loss on drying 5.48–13.5%, content of carotenes calculated to b-carotene 5.77–6.75 mg%. Conclusions. Pollen of willow can be considered as an indicator of the origin of bee bread in Latvia. Bee bread samples of three regions of Latvia have insignificant differences in physical, chemical parameters.

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Optimization of technological modes of cold acid hydrolysis of potato starch

Scientific Works of National University of Food Technologies ◽

10.24263/2225-2924-2020-26-3-25 ◽

2020 ◽

Vol 26 (3) ◽

pp. 222-233

Author(s):

M. Alekseenko ◽

V. Litvyak ◽

A. Sysa ◽

E. Hrabovska ◽

O. Galenko

Keyword(s):

Acid Hydrolysis ◽

Potato Starch ◽

Hydrolysis Of

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Adsorption of cationic potato starch on cellulosic fibres

Nordic Pulp & Paper Research Journal ◽

10.3183/npprj-1993-08-04-p399-404 ◽

1993 ◽

Vol 8 (4) ◽

pp. 399-404 ◽

Cited By ~ 35

Author(s):

Lars Wågberg ◽

Mirjam Bjorklund

Keyword(s):

Potato Starch ◽

Cellulosic Fibres

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Application of Pregelatinized Meal of Rice and Sorghum in the Preparation of Instant Soups: Centesimal Characterization, Technological, Microbiological and Sensory Quality

Current Nutrition & Food Science ◽

10.2174/1573401315666190712222223 ◽

2019 ◽

Vol 15 ◽

Author(s):

Gomes Acg ◽

Lima Mcpm ◽

Caliari M ◽

Alves Dg ◽

Machado Alb ◽

...

Keyword(s):

Fast Food ◽

Water Solubility ◽

Potato Starch ◽

Rice Flour ◽

Extrusion Process ◽

Experimental Development ◽

Sorghum Flour ◽

Predicted Values ◽

Experimental Values ◽

Physical And Chemical

Due to the technological importance that the extrusion process represents in the application of fast food, the objective of this work was to apply pregelatinized rice and sorghum flours in the development of an instant preparation soup and to evaluate its centesimal, technological, and their sensorial analysis. Ten formulations of the instant soup were prepared from the mixtures experimental design. According to the experimental results, it can be stated that the predicted values corroborated with the experimental values, that is, a mixture was obtained for the instant soup with the characteristics of water absorption, water solubility, color, luminosity and viscosity close to the predicted by the models. After the physical and chemical analysis, the microbiological characterization of the best formulation defined by the desirability test was used, which demonstrated that the product is suitable to microbiological standards. The results obtained showed that the 80:10:10 instant soup formulation of pregelatinized rice flour, pregelatinized sorghum flour and potato starch allowed the experimental development of a new product with good nutritional characteristics benefits. It was obtained a food with good technological characteristics solubility and absorption in water, good viscosity, light color and with good sensory acceptance by the tasters.

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