Pattern of Amilograf
Amilograf starch pattern is determined from the ability of starch granules to swell and rupture, which causes swelling of the starch granules and increasing the viscosity of the suspension. Modified of uwi starch amilograf have a different pattern with uwi natural starch (starch controls).
Modified uwi starch have decreased in initial gelatinization temperature (SAG), decrease in peak gelatinization temperature (SPG), increase in the maximum viscosity and breakdown value (except for the addition of propylene oxide concentration 8%) and decrease in the value of setback (except for the addition of propylene oxide concentration 6%).
Table 1.Effect of Modification with Propylene Oxide on Amilograf Pattern of Uwi Starch
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The decline in the temperature gelatinization of this starch will also influence the physical characteristics of the breakdown of the film and percent of elongation. Films from starch that has a low gelatinization temperature will produce the film with tensile strength and elongation percent better than the films of starch that has a high gelatinization temperature (Table 4). This happens because of the low gelatinization temperature will result in a more stable starch granules so that when made into a film will produce the film edible with compact and robust properties (Bourtoom, 2008). The increase in the viscosity after modification of the natural starch (the Table 1) was caused by the modification of the starch. This process facilitates penetration of water in the granule of the starch and weakened the structure of the granule of the starch. (Han et al, 2005) reported that the modification of the rice starch with propylene oxide showed the increase in the viscosity. Breakdown values obtained from starch amilograf results granule stability in the heating process. The stability of paste viscosity values calculated from the difference between the maximum value of viscosity at 95
After finding out that Xanthan Gum and Whey Protein Concentrate were combined in an emulsion that will not destabilize, it was tested at certain temperatures. When this emulsion was tested at 4℃, this emulsion stayed stable. At 12℃, it separated 2 mL. As the temperature got hotter, it separated quicker. At 50℃, it came apart 3 mL. After 15 minutes at 80℃, it had separated all 10 mL. With water at 4℃ the emulsion stayed together the longest.
First is the Benedict’s test for reducing sugars which determines if a carbohydrate contains a free aldehyde or ketone group. When Benedict’s reagent is heated with a reactive sugar the color of the reagent changes. The initial solution color of the Benedict’s regent is sky blue. Depending on the number of available sites for the reaction to occur, the reaction will result in a solution that may range from green to yellow to orange to brick red, a red precipitate may form if more time is allowed. The test will only show a positive reaction for starch if the starch has been broken down to maltose of glucose. ("BIO 1510 Laboratory Manual," 2016)
Rice (Oryza sativa L.) is among the most widely consumed important staple food worldwide especially in Asia. Rice flour (starch) is one of the primary and major ingredients of various food products. Starch is the major carbohydrate of rice flour. Rice starch consists of two major polysaccharides such as amylose (20-30%) and amylopectin (70-80%).Starch physical and chemical properties with unique functionalities are due to these polysaccharide(Slattery, Kavakli, & Okita, 2000). Amylose is primarily linear molecule with comprises α-1, 4 linked glucose chains and amylopectin is branched which is linearly linked by α-1, 4 linked glucose and α-1, 6 branch linkages. Changes in physico-chemical properties are due to difference in length, degree of branching of these polysaccharides.
A. M. El-Sayed, V. J. Heppelthwaite, L. M. Manning, A. R. Gibb, D. M. Suckling, J. Agric. Food Chem. 2005, 53, 953.
The thickening property of alginate is useful in sauces and in syrups and toppings for ice cream. By thickening pie fillings with alginate, softening of the pastry by liquid from the filling is reduced. Addition of alginate can make icings non-sticky and allow the baked goods to be covered with plastic wrap. Water-in-oil emulsions such as mayonnaise and salad dressings are less likely to separate into their original oil and water phases if thickened with alginate. Sodium alginate is not useful when the emulsion is acidic, because insoluble alginic acid forms; for these applications propylene glycol alginate (PGA) is used since this is stable in mild acid conditions. Alginate improves the texture, body and sheen of yoghurt, but PGA is also used
It doesn’t form gels and bacteria are less likely to be able to digest it. It’s found in whole grains, legumes, wheat bran, and other fruits and vegetables.
Not everyone has fond memories of Jell-O; the 60s used and abused this fun dessert and turned it into monstrous salads and dinner molds. However, Jell-O can be used many different ways, offering home cooks with an outlet for their creativity. Likewise, gelatin or gelatine, the British spelling, may also be utilized in numerous ways. Basically, Jell-O is powdered gelatin, sugar, and artificial flavoring (Dickerman). Unflavored gelatin is an animal byproduct, usually pig skin, used as a thickener and comes in two forms, powdered or sheet (Labensky, Martel and Van Damme). While both are gelatin, they each have their own characteristics and similarities, including not being vegetarian and having animal-friendly alternatives.
Despite of general properties of enzymes, the properties also varies from where it comes from and how it been produced. For instance, the enzymatic saccharification method in lignocellulosic bioethanol is generated by hydrolyzing cellulose and hemicelluloses. This method gets high attention because of its higher theoretical yield compared to other methods (Taneda et al., 2012). Acremonium cellulolyticus with high activities of cellulase, amylase and pectinase enzymes allow it for the easy separation of solids/liquids in potato pulp, resulting in high saccharification efficiency and a high recovery rate of products (Gao et al., 2014). On the other hand, Enzyme-modified carboxymethyl starch (ECMS) is beneficial in enhancing water holding capacity, emulsion stability and improving sensory characteristics of sausages with a declined fat content (Luo and Xu, 2011). Lipases and phospholipases of dormant cotton seeds have stability in heat, various media and nature of the hydrolysis of the lipids properties (Rakhi...
My current employer, Mayo Clinic, is a world renowned not-for-profit hospital that has been established for 150 years. Mayo Clinic is the first and biggest integrated not-for-profit medical group practice in the world and is a well-known brand name that is recognized world-wide. Working for an organization where the primary value is the needs of the patient come first, the organizations domain is held to a higher standard. The mission statement is to encourage hope and contribute to health and well-being by providing the best care to all patients through integrated clinical practice, education and research (Strategic statement of Mayo Clinic, 2012). The vision statement is that Mayo Clinic will offer an unparalleled experience as the most trusted partner for health care (Strategic statement of Mayo Clinic, 2012). In the medical field, innovations, research and technology motivate the business to perform and deliver care in a new standard. Mayo Clinic has a logo of three shields that are interlocked, presenting patient care, research and education.
My next hypotheses stated that apple, sweet potato, oil, mayo, corn, and yogurt will contain starch. Yet, apple, oil, mayo, and yogurt do not contain starch. I did find out, however, that white potato, bread, and chicken do contain starch.
Food extrusion is a high-temperature short-time process “HTST” which utilizes a combination of temperature, pressure, and shear force to convert the moistened starchy and proteinaceous raw materials into highly expanded, low-density products with unique physicochemical properties. Advantages of extrusion process include improving digestibility by gelatinization of starch, denaturation of proteins and inactivation of anti-nutritional factors such as trypsin inhibitors. In addition, the high temperature applied during extrusion cooking ensures hygienic quality. The degradation of food nutrients through extrusion process was minimized due to the short time of heating treatment (Singh et al. 2014; Mouquet et al.
Since basmati is pricier than other rice varieties, Daawat has formulated different variations in their brown and white basmati rice. The size and quality of the basmati rice grain is different in different varieties. A few of the economical variations of white basmati from Daawat include Daawat Tibar, Daawat Dubar, Daawat Rozana, and so on. As mentioned, their “Quick Cooking Brown Basmati Rice” is very popular since they use the Hydration Enhancement Technology (HET) to moisturise the bran layer, thereby shortening the cooking time of Daawat brown basmati rice.
I find it fascinating that we can make a gel from an animal product (gelatin) but we can also replicate that with a plant product like pectin. The gel structure not only is important for structure, it is essential to keep the product from deforming, adding flavor, increasing stability, texture, etc. It is really interesting to know that we can easily make such products. After doing some research I found three products; shirataki (tofu) noodles, instant puddings, and gummy confectionaries all have gel structures and are pretty different from each other. All of the products are mixed gels meaning they contain more than one gelling agent. I want to look at the gelation process and the manner in which it is illustrated by all three. It is interesting that all three are pretty different from each other yet they are called gels. I am going to explore more in to this idea. All three are considered mixed gels. The gel structure not only is important for structure, it is essential to keep product from deforming, adding flavor, increasing stability, texture, etc. “Gels can be considered as soft glassy materials where the non-crystalline and random organization within the system induces a metastable state.” (Renard2006) I will look at the textures of all three foods and demonstrate how gels affect it. I am particularly interested in gummy confectionaries and their gel structures. Characterization of gels can be performed by using rheological measurements. They seem so complicated but they are pretty simple indeed. I have always been fascinated with confectionaries and how they can have the structure and texture that have. Gels are very intriguing and it is mesmerizing to know that a multitude of products that are and can be used for. The...
The reliability of corn starch as an excipient has been trusted since the early days of pharmaceu...
The cost of medium preparation can account for 30-35% of the micro propagated plant production. Therefore, low cost alternatives are necessary to reduce cost of production of tissue-cultured plants. The gelling agents such as agar contribute to 70% of total cost for the media. Howeverother components which are used for the tissue culture have minimum influence on the cost of production. Agar is most commonly used gelling agent for media preparation of solid and semisolid media. It contributes to the matrix potential, the humidity andaffects the availability of water and dissolved substances in the culture containers. Research findings show that sago, semolina, corn flour, laundry starch, rice powder, potato powder can be used as alternative for agar.