... in DSC aluminium pans and water was added to obtain a water/dry matter ratio of approximately... more ... in DSC aluminium pans and water was added to obtain a water/dry matter ratio of approximately 3:1. The pans were hermetically ... Farhat et al., 2000 IA Farhat, JMV Blanshard and JR Mitchell, The retrogradation of waxy maize starch extrudates: effects of storage temperature ...
ABSTRACT Maize grits-sucrose and wheat flour-sucrose mixtures were produced by twin screw extrusi... more ABSTRACT Maize grits-sucrose and wheat flour-sucrose mixtures were produced by twin screw extrusion. The amount of sucrose and the extrusion water content varied between 0 and 20% and 14 and 26%, respectively. At constant water and sucrose concentrations, the degree of starch conversion, specific mechanical energy and sectional expansion achieved varied between systems formulated with maize grits and wheat flour. In order to understand the role of water and sugar in plasticizing the various biopolymers of these two systems, low field (22.9 MHz) 1H NMR was used to study the interactions of the various components with water over the water content range between 5% and 35% dry basis. These water contents were obtained by storing the extrudates in different RH conditions. T2 revealed that although it was not possible to differentiate the levels of starch conversion the type of cereal was distinguished
... F.Wulfer and JPM van Duynhoven Food Quality 'H NMR-based metabonomics applied in the... more ... F.Wulfer and JPM van Duynhoven Food Quality 'H NMR-based metabonomics applied in the elucidation of biochemical effects of 47 consumption of whole grain cereals HC Bertram, KE Bach Knudsen, A. Malmendal, NC Nielsen, X. Frette and HJ Andersen Low molecular ...
... White 130 90 100 None None None Onset exotherm White Off-white White 136 100 125 None Slight ... more ... White 130 90 100 None None None Onset exotherm White Off-white White 136 100 125 None Slight None Maximal value exotherm White Pale brown Dark brown 139 115 140 Increasing Increasing None Post maximal exotherm White Dark brown Dark ... RH Wilson, A Blake. ...
Starches were isolated from nonconventional sources (banana, mango, and okenia) and their charact... more Starches were isolated from nonconventional sources (banana, mango, and okenia) and their characteristics were examined using polarized light microscopy, X-ray diffraction pattern, Fourier transform infrared (FTIR) spectroscopy, and differential scanning calorimetry (DSC). Banana starch granules were of an ellipsoidal shape with size between approximately 8 and 20 microm; okenia had the smallest granule size, between approximately 2 and 5 microm. The three starches showed the Maltese cross, indicative of an intact granule structure. Okenia and mango starches had the A-type X-ray diffraction pattern, common to native cereal starches, whereas banana starch showed a mixture between A- and B-type pattern. Banana starch had the highest temperature (77.6 degrees C) and enthalpy (23.4 J/g) of gelatinization in excess water conditions; okenia had the lowest temperature (71.2 degrees C) and enthalpy (15 J/g), which may be related to the X-ray diffraction pattern and its small granule size. Both the okenia and mango starches had a higher molar mass and gyration radius than banana starch, which may be related to the differences determined in their crystalline structures.
... in DSC aluminium pans and water was added to obtain a water/dry matter ratio of approximately... more ... in DSC aluminium pans and water was added to obtain a water/dry matter ratio of approximately 3:1. The pans were hermetically ... Farhat et al., 2000 IA Farhat, JMV Blanshard and JR Mitchell, The retrogradation of waxy maize starch extrudates: effects of storage temperature ...
ABSTRACT Maize grits-sucrose and wheat flour-sucrose mixtures were produced by twin screw extrusi... more ABSTRACT Maize grits-sucrose and wheat flour-sucrose mixtures were produced by twin screw extrusion. The amount of sucrose and the extrusion water content varied between 0 and 20% and 14 and 26%, respectively. At constant water and sucrose concentrations, the degree of starch conversion, specific mechanical energy and sectional expansion achieved varied between systems formulated with maize grits and wheat flour. In order to understand the role of water and sugar in plasticizing the various biopolymers of these two systems, low field (22.9 MHz) 1H NMR was used to study the interactions of the various components with water over the water content range between 5% and 35% dry basis. These water contents were obtained by storing the extrudates in different RH conditions. T2 revealed that although it was not possible to differentiate the levels of starch conversion the type of cereal was distinguished
... F.Wulfer and JPM van Duynhoven Food Quality 'H NMR-based metabonomics applied in the... more ... F.Wulfer and JPM van Duynhoven Food Quality 'H NMR-based metabonomics applied in the elucidation of biochemical effects of 47 consumption of whole grain cereals HC Bertram, KE Bach Knudsen, A. Malmendal, NC Nielsen, X. Frette and HJ Andersen Low molecular ...
... White 130 90 100 None None None Onset exotherm White Off-white White 136 100 125 None Slight ... more ... White 130 90 100 None None None Onset exotherm White Off-white White 136 100 125 None Slight None Maximal value exotherm White Pale brown Dark brown 139 115 140 Increasing Increasing None Post maximal exotherm White Dark brown Dark ... RH Wilson, A Blake. ...
Starches were isolated from nonconventional sources (banana, mango, and okenia) and their charact... more Starches were isolated from nonconventional sources (banana, mango, and okenia) and their characteristics were examined using polarized light microscopy, X-ray diffraction pattern, Fourier transform infrared (FTIR) spectroscopy, and differential scanning calorimetry (DSC). Banana starch granules were of an ellipsoidal shape with size between approximately 8 and 20 microm; okenia had the smallest granule size, between approximately 2 and 5 microm. The three starches showed the Maltese cross, indicative of an intact granule structure. Okenia and mango starches had the A-type X-ray diffraction pattern, common to native cereal starches, whereas banana starch showed a mixture between A- and B-type pattern. Banana starch had the highest temperature (77.6 degrees C) and enthalpy (23.4 J/g) of gelatinization in excess water conditions; okenia had the lowest temperature (71.2 degrees C) and enthalpy (15 J/g), which may be related to the X-ray diffraction pattern and its small granule size. Both the okenia and mango starches had a higher molar mass and gyration radius than banana starch, which may be related to the differences determined in their crystalline structures.
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