New Modified Starch for Surface Size Press

2006 ◽  
Vol 60 (4) ◽  
pp. 499-504
Author(s):  
Tetsuya Murayama
Keyword(s):  
Modified Starch

OSA modified starch in lipid encapsulation by spray drying

2013 ◽  
pp. 45-61
Author(s):  
Ewa Domian ◽  
Ewa Świrydow ◽  
Jan Cenkier
Keyword(s):  
Spray Drying ◽  
Modified Starch

Influence of κ-Carrageenan, Modified Starch and Inulin Addition on Rheological and Sensory Properties of Non-fat and Non-added Sugar Dairy Dessert

2020 ◽  
Vol 16 (4) ◽  
pp. 462-469
Author(s):  
Zhaleh Sheidaei ◽  
Bahareh Sarmadi ◽  
Seyede M. Hosseini ◽  
Fardin Javanmardi ◽  
Kianoush Khosravi-Darani ◽  
...  
Keyword(s):  
Storage Modulus ◽  
Loss Modulus ◽  
Viscoelastic Behavior ◽  
Textural Properties ◽  
Complex Viscosity ◽  
Sensory Properties ◽  
Modified Starch ◽  
Consumer Health ◽  
Added Sugar ◽  
Textural Parameters

<P>Background: The high amounts of fat, sugar and calorie existing in dairy desserts can lead to increase the risk of health problems. Therefore, the development of functional and dietary forms of these products can help the consumer health. </P><P> Objective: This study aims to investigate the effects of &#954;-carrageenan, modified starch and inulin addition on rheological and sensory properties of non-fat and non-added sugar dairy dessert. </P><P> Methods: In order to determine the viscoelastic behavior of samples, oscillatory test was carried out and the values of storage modulus (G′), loss modulus (G″), loss angle tangent (tan &#948;) and complex viscosity (&#951;*) were measured. TPA test was used for analysis of the desserts’ texture and textural parameters of samples containing different concentrations of carrageenan, starch and inulin were calculated. </P><P> Results: All treatments showed a viscoelastic gel structure with the storage modulus higher than the loss modulus values. Increasing amounts of &#954;-carrageenan and modified starch caused an increase in G′ and G″ as well as &#951;* and a decrease in tan &#948;. Also, firmness and cohesiveness were enhanced. The trained panelists gave the highest score to the treatment with 0.1% &#954;-carrageenan, 2.5% starch and 5.5% inulin (sucralose as constant = 0.25%) and this sample was the best treatment with desirable attributes for the production of non-fat and non-added sugar dairy dessert. </P><P> Conclusion: It can be concluded that the concentration of &#954;-carrageenan and starch strongly influenced the rheological and textural properties of dairy desserts, whereas the inulin content had little effect on these attributes.</P>

Synthesis of a polyamine-modified starch flocculant and its application

2021 ◽  
Author(s):  
Liu Wei ◽  
Ma Jinju ◽  
Pang Hongjian ◽  
Wang Zongwu ◽  
Yao Xinding
Keyword(s):  
Modified Starch

scholarly journals Physicochemical characteristics of modified starch granules from Durio zibethinus Murr. var. Bintana

2021 ◽  
Author(s):  
Rini Hardiyanti ◽  
S. Suharman ◽  
M. Zulham Efendi Sinaga ◽  
I. Putu Mahendra ◽  
Adrian Hartanto
Keyword(s):  
Physicochemical Characteristics ◽  
Modified Starch ◽  
Starch Granules ◽  
Durio Zibethinus

Green synthesis of biodegradable terpolymer modified starch nanocomposite with carbon nanoparticles for food packaging application

2021 ◽  
Vol 138 (25) ◽  
pp. 50604
Author(s):  
Shahid Iqbal ◽  
Sohail Nadeem ◽  
Razia Bano ◽  
Ali Bahadur ◽  
Zahoor Ahmad ◽  
...  
Keyword(s):  
Green Synthesis ◽  
Carbon Nanoparticles ◽  
Food Packaging ◽  
Modified Starch

Physicochemical Properties and In Vitro Digestibility of Dual‐Modified Starch by Cross‐Linking and Annealing

2021 ◽  
pp. 2100102
Author(s):  
Shuyu Jia ◽  
Bin Yu ◽  
Haibo Zhao ◽  
Haiteng Tao ◽  
Pengfei Liu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Cross Linking ◽  
In Vitro Digestibility ◽  
Modified Starch

Probiotic Greek yogurt: effect of the addition of prebiotic fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance

2021 ◽  
Vol 88 (1) ◽  
pp. 98-104
Author(s):  
Sofia Sestito Dias ◽  
Damarys de Souza Vergílio ◽  
Arthur Marroni Pereira ◽  
Suellen Jensen Klososki ◽  
Vanessa Aparecida Marcolino ◽  
...  
Keyword(s):  
Negative Impact ◽  
Storage Period ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Modified Starch ◽  
Sensory Acceptance ◽  
Ph Values ◽  
Fat Substitutes ◽  
Gastrointestinal Conditions ◽  
The Impact

AbstractIn this research communication we evaluate the impact of the addition of prebiotic components (inulin, polydextrose, and modified starch, 40 g/l) as fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance of probiotic (Lacticaseibacillus casei 01, 108 CFU/ml) Greek yogurts during storage (7 °C, 28 d). All formulations had probiotic counts higher than 107 CFU/ml during storage and simulated gastrointestinal conditions (SGIC). The prebiotic components increased the probiotic survival to the enteric phase of the SGIC, with inulin producing the most pronounced effect. Inulin addition resulted in products with lower pH values and consistency and higher titratable acidity during storage, with negative impact on the sensory acceptance (flavor, texture, and overall impression) at the end of the storage period. Modified starch addition impacted negatively on the acceptance of the products (appearance, flavor, texture, and overall impression). Polydextrose addition resulted in products with lower consistency, but similar sensory acceptance to the full-fat yogurt. It can be concluded that it is possible to prepare potentially synbiotic Greek yogurts by desorption technique using L. casei as probiotic culture and inulin, polydextrose or modified starch as prebiotic components, with the utilization of polydextrose being advisable.

Freely Moldable Modified Starch as a Sustainable and Recyclable Plastic

2021 ◽  
Author(s):  
Hongchen Liu ◽  
Lei Guo ◽  
Shenming Tao ◽  
Zhongyuan Huang ◽  
Haisong Qi
Keyword(s):  
Modified Starch
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