PRODUCTION OF SYRUPS FROM WHEAT, POTATO, TAPIOCA, AND WAXY CEREAL STARCHES

1948 ◽  
Vol 26f (7) ◽  
pp. 284-296 ◽  
Author(s):  
K. A. Clendenning ◽  
D. E. Wright
Keyword(s):  
Tap Water ◽  
Potato Starch ◽  
Filter Press ◽  
Hydrolysis Rate ◽  
Sodium Bisulphite ◽  
Low Protein ◽  
Color Development ◽  
Plant Equipment ◽  
Waxy Corn ◽  
Potato Starches

Syrups prepared in semipilot plant equipment from wheat, corn, waxy corn, tapioca, and potato starches of low protein content were almost identical in taste and appearance. Differences in nature and amount of non-carbohydrate constituents did not necessitate modifications of the process. Wheat, corn, and waxy corn slurries hydrolyzed at approximately the same rate with 0.2% hydrochloric acid whereas potato starch hydrolyzed less rapidly. Contamination with 1.6% protein did not depress the hydrolysis rate but promoted foaming, turbidity, and bitterness. Loss of insoluble solids on the filter press averaged 1.25% for cereal and 0.3% for potato starch hydrolyzates. Complete decolorization of 14° and 30° Bé. syrup was effected by 0.5% activated carbon, based on the juice weight at each stage. Tap water promoted color development in the evaporator and inhibited color removal by active carbon. Color and fluorescence development in stored syrups was promoted by protein impurities, light, and tap water, and was strongly inhibited by sodium bisulphite. Syrups that remained colorless almost indefinitely were prepared from prime quality starches by using distilled water in the process and either acid-extracted carbon or bone char as decolorizing agents.

scholarly journals Properties of High-Swelling Native Starch Treated by Heat–Moisture Treatment with Different Holding Times and Iterations

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5528
Author(s):  
Chia-Long Lin ◽  
Jheng-Hua Lin ◽  
Jia-Jing Lin ◽  
Yung-Ho Chang
Keyword(s):  
Potato Starch ◽  
Pasting Properties ◽  
Degree Of Polymerization ◽  
Viscosity Change ◽  
Tapioca Starch ◽  
Heat Moisture Treatment ◽  
Moisture Treatment ◽  
Similar Content ◽  
Gelatinization Properties ◽  
Potato Starches

Tapioca and potato starches were used to investigate the effect of heat–moisture treatment (HMT; 95–96 °C, 0–60 min, 1–6 iterations) on gelatinization properties, swelling power (SP), solubility and pasting properties. Tapioca starch had similar content and degree of polymerization of amylose, but a higher amylopectin short/long chain ratio, to potato starch. After HMT, the gelatinization temperature range was narrowed for tapioca starch, but was widened for potato starch. Decreases in SP and solubility were less for tapioca than potato starches, coinciding with a progressive shift to the moderate-swelling pasting profile for tapioca but a drastic change to the restricted-swelling profile for potato. Moreover, decreasing extents of SP and maximum viscosity for HMT tapioca starch were, respectively, in the range of 47–63% and 0–36%, and those of HMT potato starch were 89–92% and 63–94%. These findings indicate that the granule expansion and viscosity change of starch during gelatinization can be tailored stepwise by altering the HMT holding time and iteration.

Starch–metal complexes and their rheology

e-Polymers ◽  
2009 ◽  
Vol 9 (1) ◽  
Author(s):  
Wojciech Ciesielski ◽  
Magdalena Krystyjan
Keyword(s):  
Aqueous Solutions ◽  
Metal Ions ◽  
Metal Complexes ◽  
Potato Starch ◽  
Metal Salts ◽  
Starch Gel ◽  
Waxy Corn ◽  
Starch Gels ◽  
Metal Addition

AbstractChanges in conductivity of 5 w/w% starch gels was studied on their titration with 0.1 M aqueous solutions of selected metal salts. Starch gels usually trapped around 10 mg metal ions per 1 g starch [Co(II), Cu(II), Fe(III), Ni(II)] and that value was only slightly dependent on starch origin (amaranthus, corn, potato, tapioca, waxy corn). Among salts studied (acetates, chlorides, nitrates) FeCl3 and NiCl2 were likely to be used because they hydrolyzed increasing conductivity of the solutions and formed micelles of corresponding hydroxides adhering to starch micelles and increasing amount of trapped metal. Addition of metal salts to starch gels had a devastating effect on pseudoplasticity and viscosity of starch gels and only potato starch gel was to a certain extent, exceptional in that respect.

Physicochemical and Functional Properties of Cultivars of Irish Potato and Cassava Starches

2009 ◽  
Vol 5 (3) ◽  
Author(s):  
Pierre Désiré Mbougueng ◽  
Tenin Dzudie ◽  
Joel Scher ◽  
Tchiégang Clergé
Keyword(s):  
Functional Properties ◽  
Phosphorus Content ◽  
Amylose Content ◽  
Potato Starch ◽  
Irish Potato ◽  
Starch Granules ◽  
Colour Difference ◽  
Physico Chemical ◽  
Granule Morphology ◽  
Potato Starches

In this study, starches were extracted from two cultivars of local Irish potatos (Solanum tuberosum,) and tree cultivars of local Cassava (Manihot esculanta). These starches and a commercial Irish potato starch (IPS), where characterized with respect to their physico-chemical and functional properties. Significant differences (P<0.05) were observed among starches as far as their proximate composition were concerned. The commercial starch showed the highest phosphorus content. The amylose content was observed to be significantly lower (P<0.05) in the cassava starches than in the local Irish potato starches. The highest (P<0.05) gelatinisation parameters were those of 2425 starch cultivar. Potato starch granules exhibited the largest granule size at 10, 50 and 90% diameter compared to those of cassava starches. Potato starches had wider particle size distribution compared to cassava starches. There were apparent differences, between species (Cassava and potatoes) with respect to granule morphology and size. No significant colour difference (P>0.05) was observed between the Sipiera starch cultivars and the Irish potatoes commercial starch.

scholarly journals The Impact of Fiber from Buckwheat Hulls Waste on the Pasting, Rheological and Textural Properties of Normal and Waxy Potato Starch Gels

Polymers ◽  
2021 ◽  
Vol 13 (23) ◽  
pp. 4148
Author(s):  
Greta Adamczyk ◽  
Magdalena Krystyjan ◽  
Mariusz Witczak
Keyword(s):  
Potato Starch ◽  
Textural Properties ◽  
Pasting Properties ◽  
Textural Analysis ◽  
Flow Measurements ◽  
Hull Waste ◽  
Potato Starches ◽  
Starch Gels ◽  
The Impact

The aim of this study was to investigate the impact of fiber from buckwheat hull waste (BH) on the pasting, rheological, and textural properties of 4% and 5% (w/w) pastes and gels based on the potato starches with different amylose/amylopectin contents. The starch and starch/fiber mixtures were characterized by pasting and flow measurements as well as by viscoelastic and textural analysis. The pasting properties showed a greater BH effect (0.2%) on the gelatinization of PS than WPS. The starch gels and starch fiber mixtures showed biopolymer gel behavior. In the WPS/BH pastes, a smaller increase in hardness was noted compared to PS/BH.

scholarly journals Effect of native and modified starches on nutritional and physiological performance of wild juveniles of red grouper (Epinephelus morio)

2018 ◽  
Vol 5 (15) ◽  
pp. 491
Author(s):  
Ana Castillo ◽  
Leticia Callejas ◽  
Carlos Alfonso Álvarez-González ◽  
Carlos Maldonado ◽  
Gerard Cuzon ◽  
...  
Keyword(s):  
Specific Activity ◽  
Potato Starch ◽  
Metabolic Enzyme ◽  
Hepatosomatic Index ◽  
Carbohydrate Source ◽  
Red Grouper ◽  
Modified Starches ◽  
Inclusion Level ◽  
Potato Starches ◽  
Glucose 6 Phosphate Dehydrogenase

The aim of this study was to evaluate carbohydratesutilization by wild red grouper Epinephelus morio.Juveniles were fed during 93 d on a selection of starches: native raw cornstarch (RCS), waxy cornstarch (WCS), raw potato starch (RPS) and gelatinized potato starch (GP) at 20% inclusion level. The best growth was obtained in fish fed cornstarch either native raw of waxy cornstarch (p<0.05). Hepatosomatic index and blood glucose (40 mg dL-1) were similar as well as hematocrit values (50%) (p>0.05), whereas glycogen content increased up to 200 mg g-1with waxy cornstarch. Specific activity of a-glucosidase and α-amylase remained stable (p>0.05). Hepatic glycolytic enzymes increased with raw native and waxy cornstarch (p<0.05); metabolic enzyme glucose 6 phosphate dehydrogenase (G6P-DH) was activated with raw native cornstarch (p<0.05) while pyruvate kinase (PK) remained stable regardless of treatments (p>0.05). Hexokinase (HK1) and glucokinase (GK) varied according to carbohydrate source: values were higher with cornstarches than potato starches (p<0.05).  Pentose monophosphate shunt (HMS) remained not altered by starch sources (p>0.05). In final, the low size of granules from cornstarch favored the assimilation in liver of wild juveniles red grouper.

Physicochemical Properties of Porous Starches from Different Botanical Origin

2010 ◽  
Vol 159 ◽  
pp. 363-370
Author(s):  
Hua Xi Xiao ◽  
Qin Lu Lin ◽  
Yue Wu ◽  
Wei Tian ◽  
Wei Wu
Keyword(s):  
Potato Starch ◽  
Enzyme Hydrolysis ◽  
Degree Of Crystallinity ◽  
Rice Starch ◽  
Adsorptive Capacity ◽  
X Ray Diffraction ◽  
Scanning Calorimetry ◽  
X Ray ◽  
Potato Starches ◽  
The Degree Of Crystallinity

Rice, maize and potato starches were hydrolyzed by amylase to obtain porous starches as final product. The adsorptive capacity, desorbed rates, degree of crystallinity and retrogradation properties of native and porous starches were investigated. The results showed that porous starches had the stronger adsorptive capacity and slower desorbed rate compared with native starches. In the three starch materials, the adsorptive capacity of rice starch for liquids was the strongest; the adsorptive capacity of potato starch for liquids was the weakest. the more flavors adsorbed, the more flavors desorbed. X-ray diffraction showed that Enzyme hydrolysis did not result in any significant changes in the degree of crystallinity of starch. The porous starches exhibited lower tendency of retrogradation as assessed by differential scanning calorimetry (DSC).

scholarly journals Production of calcium preparations by technology of saltwater fish by product processing

2015 ◽  
Vol 13 (1) ◽  
Author(s):  
Fabiola Bubel ◽  
Zbigniew Dobrzański ◽  
Piotr Jan Bykowski ◽  
Katarzyna Chojnacka ◽  
Sebastian Opaliński ◽  
...  
Keyword(s):  
Gadus Morhua ◽  
Tap Water ◽  
Calcium Content ◽  
Raw Material ◽  
Fish Processing ◽  
Low Protein ◽  
Saltwater Fish ◽  
High Calcium ◽  
By Products ◽  
Baltic Cod

AbstractThe paper presents the technology of processing Baltic cod (Gadus morhua callarias) and Atlantic salmon (Salmo salar) backbones – by-products from fish processing – for the production of calcium preparations. The raw material for the process consisted of backbones with remaining muscle tissue, devoid of heads and fins (30 kg of each type of backbones). The processing included the following stages: cutting, preliminary processing in an alkaline environment (soaking in 2 M NaOH), processing with 0.1% citric acid, aroma removal and material disinfection (5% H2O2), rinsing with tap water, drying, and grinding the end-product. Calcium preparations from cod (BCP) and salmon (ASP) in the amounts of 1.20 kg and 1.62 kg, respectively, characterized by high calcium content (27.79% in BCP, and 24.92% in ASP) and low protein and fat content (14.20% and 0.25% for BCP, and 10.78% and 0.12% for ASP, respectively) were obtained. The study demonstrated the effectiveness of this technology for production of calcium preparations from fish backbones.

The effect of the ingestion of urea on the rate of wool production by Merino sheep

1951 ◽  
Vol 2 (4) ◽  
pp. 435 ◽  
Author(s):  
AW Peirce
Keyword(s):  
Potato Starch ◽  
Wheat Gluten ◽  
Fibre Diameter ◽  
Basal Diet ◽  
Equivalent Amount ◽  
Merino Sheep ◽  
Wool Production ◽  
Low Protein

Urea did not increase the wool production of mature sheep when added at the rate of 15 g. daily, equivalent to 7 g. nitrogen, to a low protein ration containing a high proportion of 'fibre'. An equivalent amount of nitrogen in the form of wheat gluten, when added to a similar basal diet, however, led to increases of 35 per cent. in total wool production and 11 per cent. in fibre diameter. The addition of 15 g. urea to a low protein ration which contained a high proportion of a readily available carbohydrate (potato starch) brought about increases of 32 per cent. in total wool production and 9 per cent. in fibre diameter. An equivalent amount of nitrogen in the form of wheat gluten, when added to a similar basal diet, led to increases of 64 per cent. in total wool production and 17 per cent. in fibre diameter.

Effect of Crosslink on Properties of Thermoplastics Dialdehyde Sweet Potato Starch

2012 ◽  
Vol 629 ◽  
pp. 391-395 ◽  
Author(s):  
Shui Dong Zhang ◽  
Yu Rong Zhang ◽  
Yu Zhong Wang ◽  
Xiu Li Wang
Keyword(s):  
Sweet Potato ◽  
Sodium Periodate ◽  
Potato Starch ◽  
Thermoplastic Starch ◽  
Neutral Condition ◽  
Carbonyl Content ◽  
Moisture Adsorption ◽  
Comprehensive Properties ◽  
Sweet Potato Starch ◽  
Potato Starches

In this study, Dialdehyde sweet potato starch (DASS) with various carbonyl contents had been prepared by sodium periodate in the neutral condition and applied to improve the comprehensive properties of thermoplastic starch. Thermoplastic dialdehyde sweet potato starches (TPDASS) was prepared by thermal press when glycerol was added as a plasticizer. The thermal properties, moisture adsorption, mechanical and biodegradable properties of TPDASS were investigated. The results illustrated that at higher carbonyl content, the moisture adsorption and biodegradable ratio decreased with the increasing Tg of TPDASS, which may attribute to the partial cross-linking of DASS. The highlight properties of TPDASS95 were that: its tensile strength could reach 12.9 MPa even water content was 13.5%.

Sign in / Sign up

Export Citation Format

Share Document