scholarly journals Evaluation of Postprandial Glycemic Response and Physical Properties of High-Amylose Rice “Koshinokaori”

2019 ◽  
Vol 65 (Supplement) ◽  
pp. S117-S121
Author(s):  
Tomoko YAMAGUCHI ◽  
Yasuaki ENOKI ◽  
Katsumi SASAGAWA ◽  
Shinobu FUJIMURA
Keyword(s):  
Physical Properties ◽  
Glycemic Response ◽  
High Amylose

Physical Properties and Chemical Structure of High-Amylose Corn Starch Fractions

1964 ◽  
Vol 16 (11) ◽  
pp. 345-351 ◽  
Author(s):  
Edna M. Montgomery ◽  
K. R. Sexson ◽  
R. J. Dimler ◽  
F. R. Senti
Keyword(s):  
Physical Properties ◽  
Chemical Structure ◽  
Corn Starch ◽  
High Amylose

Effect of cooking conditions on postprandial glycemic response and eating qualities of high-amylose rice “Koshinokaori”

2021 ◽  
Vol 27 (1) ◽  
pp. 161-167
Author(s):  
Tomoko Yamaguchi ◽  
Masumi Kobayashi ◽  
Makoto Mizutani ◽  
Shinobu Fujimura ◽  
Yasuaki Enoki
Keyword(s):  
Glycemic Response ◽  
High Amylose ◽  
Cooking Conditions

Effects of Different Thermal Treatment Methods on Preparation and Physical Properties of High Amylose Maize Starch Based Films

2018 ◽  
Vol 14 (4) ◽  
Author(s):  
Yuyue Zhong ◽  
Xu Li ◽  
Tianru Lan ◽  
Yibo Li ◽  
Linsan Liu ◽  
...  
Keyword(s):  
Thermal Treatment ◽  
Physical Properties ◽  
Raw Material ◽  
Maize Starch ◽  
Solubility In Water ◽  
Treatment Methods ◽  
Starch Films ◽  
The Difference ◽  
High Amylose ◽  
Water Holding

AbstractBecause of its biodegradable trait, starch has been widely used as the raw material for packaging. Effects of different thermal treatment methods (high temperature-high pressure heating (HH), microwave heating (MH) and alkali heating (AH) with and without glycerol on physical properties of high amylose maize starch films (HASFs) were investigated in this study. HASFs under HH had highest elongation at break (E%), and lowest tensile strength (TS), modulus of elasticity (EM) and opacity (OC). HASFs under MH had highest TS, water holding capacity (WHC) and OC, and lowest thickness (TN), E%, solubility in water (SW) and solubility in oil (SO), while HASFs under AH had highest TN, EM, SW and SO, and lowest WHC. Compared with water, plasticized HASFs with glycerol had higher TN，E%, WHC, SW and OC, and lower TS, EM and SO. XRD results revealed the V-type polymorph and the difference in intensity of diffraction peaks of HASFs under three methods. This study would be helpful to design and prepare HASFs.

Physical Properties and Gelation Behavior of a Low-Amylopectin Maize Starch and Other High-Amylose Maize Starches

1998 ◽  
Vol 27 (3) ◽  
pp. 301-314 ◽  
Author(s):  
S.E. Case ◽  
T. Capitani ◽  
J.K. Whaley ◽  
Y.C. Shi ◽  
P. Trzasko ◽  
...  
Keyword(s):  
Physical Properties ◽  
Maize Starch ◽  
Gelation Behavior ◽  
High Amylose

scholarly journals [Regular Paper] Properties of Endosperm Starches and Physical Properties of Cooked Rice of High-amylose Rice "Yukinoho"

2011 ◽  
Vol 1 (1) ◽  
pp. 86-94 ◽  
Author(s):  
Yoshiko Nakaura ◽  
Keiko Nakao ◽  
Ryuichiro Takagi ◽  
Ryoichi Unno ◽  
Yasuhisa Hayashi ◽  
...  
Keyword(s):  
Physical Properties ◽  
Paper Properties ◽  
Regular Paper ◽  
Cooked Rice ◽  
High Amylose

Effect of a High-amylose Gel Prepared by High-speed Shear Treatment on the Physical Properties of Bread

2015 ◽  
Vol 62 (4) ◽  
pp. 212-218 ◽  
Author(s):  
Mario Shibata ◽  
Junichi Sugiyama ◽  
Kaori Fujita ◽  
Yukari Hirano ◽  
Mizuki Tsuta ◽  
...  
Keyword(s):  
Physical Properties ◽  
High Speed ◽  
High Amylose
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