scholarly journals Effect of Multi-Treatment of Freeze-Thaw or Low Temperature on Wheat Starch Gel

2005 ◽  
Vol 52 (3) ◽  
pp. 299-304 ◽  
Author(s):  
Tetsuya Yamada ◽  
Hidechika Matsui ◽  
Takehiro Oguri ◽  
Tomomi Ito ◽  
Takuo Adachi ◽  
...  
Keyword(s):  
Low Temperature ◽  
Wheat Starch ◽  
Freeze Thaw ◽  
Starch Gel

Low-temperature and freeze-thaw durability of thick composites

1996 ◽  
Vol 27 (3-4) ◽  
pp. 371-379 ◽  
Author(s):  
Piyush K. Dutta ◽  
David Hui
Keyword(s):  
Low Temperature ◽  
Freeze Thaw ◽  
Thick Composites

Viscoelastic and textural properties of canary seed starch gels in comparison with wheat starch gel

2019 ◽  
Vol 124 ◽  
pp. 270-281 ◽  
Author(s):  
Mahdi Irani ◽  
Seyed M.A. Razavi ◽  
El-Sayed M. Abdel-Aal ◽  
Pierre Hucl ◽  
Carol Ann Patterson
Keyword(s):  
Textural Properties ◽  
Wheat Starch ◽  
Starch Gel ◽  
Starch Gels

Importance of Freeze–Thaw Events in Low Temperature Ecotoxicology of Cold Tolerant Enchytraeids

2014 ◽  
Vol 48 (16) ◽  
pp. 9790-9796 ◽  
Author(s):  
Ana L. Patrício Silva ◽  
Kirsten Enggrob ◽  
Stine Slotsbo ◽  
Mónica J. B. Amorim ◽  
Martin Holmstrup
Keyword(s):  
Low Temperature ◽  
Freeze Thaw ◽  
Cold Tolerant

Freeze–thaw stabilization of sweet potato starch gel by polysaccharide gums

2002 ◽  
Vol 16 (4) ◽  
pp. 345-352 ◽  
Author(s):  
M.H. Lee ◽  
M.H. Baek ◽  
D.S. Cha ◽  
H.J. Park ◽  
S.T. Lim
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Freeze Thaw ◽  
Starch Gel ◽  
Sweet Potato Starch

Optimisation of modification parameters for amaranth starch for the development of pudding and study of the quality traits of developed pudding

2021 ◽  
Vol 50 (1) ◽  
pp. 22-32
Author(s):  
A.K. Gupta ◽  
A.K. Jha ◽  
S. Singhal
Keyword(s):  
Functional Properties ◽  
Food Industry ◽  
Value Added ◽  
Quality Traits ◽  
Central Composite Rotatable Design ◽  
Freeze Thaw ◽  
A Value ◽  
Starch Gel ◽  
Sensorial Attributes ◽  
Central Composite

AbstractAmaranth is considered to be a part of “superfood”, however, due to multiple restricting properties, its functionality in the food industry is still not explored to its fullest. The present study investigated the effect of almond gum concentration (3–10 g), temperature (50–90 °C), and quantity of water (30–70 mL) on the functional properties of amaranth starch. A central composite rotatable design (CCRD) showed that the 6.9 g of almond gum, 64.43 mL of water, and temperature maintained at 90 °C, were the optimised conditions to attain 16.77 g g−1 of swelling power, 12.97% of solubility index, and 20.13% freeze-thaw stability. Moreover, the modified amaranth starch was further employed to develop pudding as a value-added product. The findings concluded that the developed pudding using modified amaranth starch exhibited enhanced sensorial attributes due to an increase in cohesiveness, chewiness, and resilience of starch gel.

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