scholarly journals Physico-chemical properties of corn starch modified with cyclodextrin glycosyltransferase

2016 ◽  
Vol 87 ◽  
pp. 466-472 ◽  
Author(s):  
Angela Dura ◽  
Cristina M. Rosell
Keyword(s):  
Corn Starch ◽  
Chemical Properties ◽  
Cyclodextrin Glycosyltransferase ◽  
Physico Chemical

scholarly journals Effect of Resistant Cassava Starch on Quality Parameters and Sensory Attributes of Yoghurt

2017 ◽  
Vol 5 (3) ◽  
pp. 353-367 ◽  
Author(s):  
Herve Mwizerwa ◽  
George Ooko Abong ◽  
Michael Okoth ◽  
Martin Ongol ◽  
Calvin Onyango ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Corn Starch ◽  
Starch Content ◽  
Chemical Properties ◽  
Cassava Starch ◽  
Quality Parameters ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Total Solids ◽  
Physico Chemical

Resistant starch is known to impart a number of health benefits to consumers. It is therefore desirable to increase the content of resistant starch in popular foods such as yoghurt. The current research investigated the effect of cassava resistant starch synthesized by heat-moisture treatment of starch from I92/0057 cassava variety on physico-chemical properties and sensory attributes of yoghurt. Cassava starch rich in resistant starch was incorporated into yoghurt in the proportions of 0, 0.1%, 0.5% and 1%. Corn starch (0.6%) was used as control. Yoghurt was stored at 4oC for 21 days and the effect of starch modification on resistant starch content, viscosity, syneresis, total solids, acidity, lactic acid bacteria count and sensory properties were determined on weekly basis. Applying cassava starch rich in resistant starch into yoghurt in the proportions of 0.5% and 1% had significantly higher (p≤0.05) resistant starch content of yoghurt reaching 3.40 g/100 g and 5.58 g/100 g on day one and 1.92 g/100 g and 4.47 g/100 g on day 21, respectively. There was a significant correlation (p≤0.05) between resistant starch concentration and the physico-chemical properties of yoghurt. Yoghurt treated with 1% resistant starch enriched cassava starch had the highest viscosity during cold storage which was determined as 2721.5 mPa s, mPa s, 2650.0 mPa s and 1034.5 mPa s at day 1, day 7, day 14 and day 21 respectively and it had the least syneresis (22.25%). Addition of cassava starch rich in resistant starch significantly increased (p≤0.05) the total solids content of yoghurt but did not significantly (P>0.05) change the sensory properties of yoghurt. The application of 1% of resistant starch enriched cassava starch as yoghurt thickener produces significant quantity of resistant starch in yoghurt with acceptable sensory and physico-chemical properties.

Standardization of corn starch as a fat replacer in buffalo calf meat sausages and its effect on the quality attributes

2017 ◽  
Author(s):  
J. Jairath ◽  
D. P. Sharma ◽  
R. S. Dabur ◽  
P. K. Singh ◽  
S. Bishnoi
Keyword(s):  
Barbituric Acid ◽  
Corn Starch ◽  
Emulsion Stability ◽  
Chemical Properties ◽  
Buffalo Calf ◽  
Fat Replacer ◽  
Texture Profile ◽  
Calorie Content ◽  
Physico Chemical ◽  
Water Holding

The present study envisaged optimization and evaluation of corn starch (CS) level as a fat replacer in buffalo calf meat. A total of four treatments of sausages viz. Control: 20% fat, T-1: 3% CS, T-2: 6% CS, T-3: 9% CS were tried to select suitable level of fat replacer on the basis of water holding capacity, emulsion stability and sensory evaluation. The sausages with selected level of CS were evaluated for physico-chemical properties, texture profile, thio-barbituric acid reactive substance (TBARS), proximate composition and sensory attributes. The 6% level of CS was found optimum and the cooking yield, pH, moisture content, protein content and sensory scores of selected sausages were significantly (P>0.05) higher in comparison to control, however vice-versa for TBARS and fat content. The study concluded that 6% CS level is optimum to develop the low-fat sausages with improved quality and with 43% lower calorie content.

scholarly journals PRODUCTION AND CHARACTERIZATION OF RICE STARCH AND CORN STARCH BASED BIODEGRADABLE BIOPLASTIC USING VARIOUS PLASTICIZERS AND NATURAL REINFORCING FILLERS

2021 ◽  
Vol 55 (7-8) ◽  
pp. 867-881
Author(s):  
ARIFA SHAFQAT ◽  
ARIFA TAHIR ◽  
WAHEED ULLAH KHAN ◽  
ADEEL MAHMOOD ◽  
GHULAM HASSAN ABBASI
Keyword(s):  
Corn Starch ◽  
Agricultural Waste ◽  
Chemical Properties ◽  
Water Soluble ◽  
Rice Starch ◽  
Rice Hulls ◽  
Reinforcing Fillers ◽  
Physico Chemical ◽  
The Impact ◽  
Different Sources

The present study focuses on testing the potential of starch from two different sources: corn and rice, to produce bioplastics, and the impact of natural agricultural waste materials (eggshells and rice hulls) as fillers. Bioplastic samples with different starches, plasticizers and amounts of fillers, in varying combinations, were prepared to determine the feasibility of the produced bioplastics. The physico-chemical properties of the bioplastics, such as moisture content, water absorption, water and alcohol solubility, biodegradability, tensile strength and Young’s modulus, were investigated. FT-IR analysis was also performed. The RTV silicone coating of the samples was tested to induce hydrophobic properties to water-soluble bioplastics. This study demonstrated that the utilization of starches from different sources, various types of plasticizers, as well as filler types and amounts, can have a significant impact on the physico-chemical properties of the bioplastics. Moreover, the bioplastics produced are safe for the environment and biodegradable, so starch-based bioplastics can be a promising environmentally friendly alternative to harmful petroleum-based plastics.

Decoration of specific sites on freeze-fractured membranes

1978 ◽  
Vol 36 (2) ◽  
pp. 140-141
Author(s):  
H. Gross ◽  
H. Moor
Keyword(s):  
Pure Water ◽  
Freeze Fracture ◽  
Chemical Properties ◽  
Surface Forces ◽  
Sulfate Pentahydrate ◽  
Copper Sulfate Pentahydrate ◽  
Physico Chemical ◽  
Water Of Hydration ◽  
Small Container ◽  
Binding Forces

Fracturing under ultrahigh vacuum (UHV, p ≤ 10-9 Torr) produces membrane fracture faces devoid of contamination. Such clean surfaces are a prerequisite foe studies of interactions between condensing molecules is possible and surface forces are unequally distributed, the condensate will accumulate at places with high binding forces; crystallites will arise which may be useful a probes for surface sites with specific physico-chemical properties. Specific “decoration” with crystallites can be achieved nby exposing membrane fracture faces to water vopour. A device was developed which enables the production of pure water vapour and the controlled variation of its partial pressure in an UHV freeze-fracture apparatus (Fig.1a). Under vaccum (≤ 10-3 Torr), small container filled with copper-sulfate-pentahydrate is heated with a heating coil, with the temperature controlled by means of a thermocouple. The water of hydration thereby released enters a storage vessel.

Physico-Chemical Properties of Recombinant Desulphatohirudin

1990 ◽  
Vol 63 (03) ◽  
pp. 499-504 ◽  
Author(s):  
A Electricwala ◽  
L Irons ◽  
R Wait ◽  
R J G Carr ◽  
R J Ling ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Gel Filtration ◽  
Chemical Properties ◽  
Alpha Helix ◽  
Apparent Molecular Weight ◽  
Correlation Spectroscopy ◽  
Nmr Studies ◽  
Recombinant Hirudin ◽  
Physico Chemical ◽  
Recombinant Molecule

SummaryPhysico-chemical properties of recombinant desulphatohirudin expressed in yeast (CIBA GEIGY code No. CGP 39393) were reinvestigated. As previously reported for natural hirudin, the recombinant molecule exhibited abnormal behaviour by gel filtration with an apparent molecular weight greater than that based on the primary structure. However, molecular weight estimation by SDS gel electrophoresis, FAB-mass spectrometry and Photon Correlation Spectroscopy were in agreement with the theoretical molecular weight, with little suggestion of dimer or aggregate formation. Circular dichroism studies of the recombinant molecule show similar spectra at different pH values but are markedly different from that reported by Konno et al. (13) for a natural hirudin-variant. Our CD studies indicate the presence of about 60% beta sheet and the absence of alpha helix in the secondary structure of recombinant hirudin, in agreement with the conformation determined by NMR studies (17)

Physico-chemical properties of the rare-earth metals, scandium, and yttrium

1963 ◽  
Vol 79 (2) ◽  
pp. 263-293 ◽  
Author(s):  
E.M. Savitskii ◽  
V.F. Terekhova ◽  
O.P. Naumkin
Keyword(s):  
Rare Earth ◽  
Rare Earth Metals ◽  
Chemical Properties ◽  
Physico Chemical ◽  
The Rare Earth

Physico chemical properties and gas adsorption separation characteristics of Itaya zeolite and its modified products.

1990 ◽  
Vol 39 (442) ◽  
pp. 996-1000 ◽  
Author(s):  
Ayao TAKASAKA ◽  
Hideyuki NEMOTO ◽  
Hirohiko KONO ◽  
Yoshihiro MATSUDA
Keyword(s):  
Gas Adsorption ◽  
Chemical Properties ◽  
Physico Chemical

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

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