Introduction:
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. Due to its unique properties and nutritional role, usage of starch in many food applications is currently increasing. It is widely used as a thickener agent, colloidal agent, colloidal stabilizer, bulking agent and water retention agent(Singh, Kaur, & McCarthy, 2007).Sensory qualities and suitability of specific end products depends upon the
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Plasma contains energetic particles such as ions, neutrals, photons and electrons. These energetic particles are effective in modifying starch. An application of plasma then helps initiating cross linking in starch molecules (Zhang et al., 2014; Zou, Liu, & Eliasson, 2004).Starch undergoes depolymerization and Carboxylic groups on surface are formed by low pressure air glow plasma this is due to the formation of reactive species which hydrolyze the chemical bonds therefore cleaves large molecules and formation of dextrins similar to the gamma irradiation and electron beam(Lii, Liao, Stobinski, & Tomasik, 2002a, 2002b; Pimpa et al., 2007) .this might change the physico-chemical
Starch, cellulose, glycogen, and chitin are all examples of polysaccharides. According to the BIO 1510 Lab Manual (2016) polysaccharides are not very soluble in water but can be made to go into solution through heating or agitation. Polysaccharides are excellent energy storage molecules because they are easily built and broken down by enzymes. Forming fairly compact structures, polysaccharides allow energy storage without the space required by a pool of free glucose monomers. Other polysaccharides form strong fibers that provide protection and structural support in both plants and animals. (Carbohydrates.” Home,
A major issue that is occurring in America is a phenomena known as “food deserts”, most are located in urban areas and it's difficult to buy affordable or good-quality fresh food. Whereas in the past, food deserts were thought to be solved with just placing a grocery store in the area, but with times it has become an issue that people are not picking the best nutritional option. This issue is not only making grocery store in food deserts are practically useless and not really eliminating the issue of food deserts because even when they are given a better nutritional option, and people are not taking it. In my perspective, it takes more than a grocery store to eliminate ‘food deserts’. It's more about demonstrating the good of picking the nutritional option and how it can help them and their families. For example, “Those who live in these areas are often subject to poor diets as a result and are at a greater risk of becoming obese or developing chronic diseases.”(Corapi, 2014).
The primary method to control gestational diabetes mellitus (GDM) is through dietary regulation. The most effective method to control GDM via diet is through carbohydrate restriction and/or selectivity. It is recommended that pregnant women with GDM reduce their carbohydrate intake to 40% of the total caloric intake or can maintain a 60% carbohydrate intake but those carbohydrates must all come from low glycemic index foods. Examples of low glycemic foods are apples, spinach, black beans, split peas, oatmeal, and quinoa. Additional suggestions are to eat complex carbohydrates instead of simple, refined sugars. Eat small, frequent meals and snack often in between meals in order to maintain constant glucose levels throughout the day.
In the essay " Rice for Thanksgiving " by Jocelyn Fong who is a full american, partial asian young girl is a young girl who admires her untraditional thanksgiving, and meaning. Fong loves thanksgiving, due to her Grand mothers special dish " Rice and Gravy " as said in the essay Her Grandmother always celebrated the American way, She even never got around to teaching Fong's father their native language. " I believe in rice and gravy, I am half Asian and completely American. " by Fong saying that, she completely accepts the mix she is by referring to the mix of food that is a tradition. You should celebrate holidays the way it makes you happy, with your very own culture regardless the fact if it is different.
When I first got this assignment I wanted to make something that had rice in it so I thought what types of food involved rice, which is vegetarian because I don't eat meat so I thought of Mexican and Thai. Then I went to the store to look for ingredients a shortly after I got there I was, getting ingredients for the fried rice, which had eggs, rice, soy sauce, green peas, and other veggies. But, I quickly realized that I was way over my budget. So then I looked for Mexican style ingredients where I found rice, beans, and corn for under four dollars. Since I was under budget by forty-one cents I had enough money to ad one tomato in my dish.
Provide muscle energy, fuel for the nerve system, the fat metabolism and protect the protein to been used as energy
The effects of cooking, baking and drying on the extractability of oat beta glucan were comprehensively evaluated by Johansson et al. Cooking was found to release more soluble beta glucan while baking decreased the amount of soluble beta glucan probably due to enzyme activity in the flour towards beta glucan. Drying (overnight at 60 degree Celsius) decreased the amount of soluble beta glucan both in bread and fermentate but not in porridge. All processing conditions did not influence the ratio of cellotriosyl to cellotetraosyl residues in soluble beta glucan molecular structure. (Johansson et al 2007). Major viscosity losses in oat gum have been observed during centrifuging, which produce high shear damage to beta glucan residues (Wood et al. 1989). Extrusion processing at high temperature might decrease the molecular weight of beta glucan (Suortti et al. 2000). The cholesterol lowering effect of oat beta glucan depends on its viscosity in the small intestine and therefore its molecular weight. A high molecular weight means it can be released from the food matrix during digestion and form a viscous gel
Once upon a time there was a turtle named Chunky Rice, who was on a journey to find himself a place where he belongs. After all, a turtle technically always has his house carried on his back doesn’t mean that the place you are at feels like home. Chunky Rice sat looking out into the water on the boat that would take him to his destiny.
To yield the production of MSG, fermentation process is required by using molasses from sugar cane while starch hydrolysates from corn and tapioca. Subsequently, development of fermentation process has resulted in the production of MSG through hydrolysis of natural proteins, mainly wheat gluten and defatted soybean flakes. Due to th...
This latter process is of particular interest in terms of the roughness of the peel; the starch content is believed to have an effect on the fibers in the peel, which will in turn affect the surface roughness.
Complexity of compounds is the reason they must be absorbed long before the physical activity. Starch a main area of complex carbohydrates. It has several bonds. Starches are tightly bound carbon molecules and have several attaching elements. This bonding complexity is the reason starches are capable of retaining large amounts of energy. These compounds should be taken into an athlete's body prior to intense physical activity because an energy storage supply is necessary when simple compounds are completely oxidized.
Rice (oryza sativa) is the staple food for about one half of the world’s population. This grain has origins going back to about 3000 B.C in India, and grew along the rivers of the Tigris and Euphrates circumscribing the ancient civilizations of Mesopotamia. Rice is the staple food of East and Central Asia, the islands of the western Pacific and much of Latin America. These eastern nations are today the main rice-producing countries; places such as China, India, Japan, Bangladesh, Indonesia, Thailand and Burma. Rice is much more than a grain; it has fueled economies, been subject to science, and traveled the globe due to world trade.
Burmese food is influenced by that of India and China, but it has its own specificity. In addition to Burmese food, other traditional ethnic foods such as Shan food, Rakhine food and Myeik food are also different. Rice is the core of Burmese food, and good vegetarian food is widely available. Burmese food is usually extremely spicy. Similar to the neighboring countries of Southeast Asia, fish sauce (ငံပြာရည် ngan bya yay) is a very popular condiment in Myanmar, and is widely used to flavor many dishes. Food is cheap at most restaurants (priced at MYK 500-3,000 per item at most local restaurants, but can go up to 8,000 MYK at posh restaurants). There are many luxury restaurants in Yangon and Mandalay.
Sorghum bicolor (L.), often referred to as grain sorghum, is a grain of global importance (Anderson et al. 1949), because it is a rich source for food, feed, and fuel (Wang et al. 2008). Sorghum ranks fifth in the world for produced cereal crops. In areas that are frost-free, grain sorghum is a very important and economical crop. Sorghum was introduced in North America from the tropical regions of Africa in 1853. It is a very hardy crop that can grow in very tough environments. Sorghum is mainly planted in regions around that world that experience hot and dry conditions. In areas where corn is not very adapted, sweet sorghum is often a better alternative renewal fuel source (SSEA 2014). Sorghum acres have increased over the past 50 years, and the worldwide area of sorghum being planted has risen to 66% (Stroade et al. 2013). The southern US sorghum production often has damage occur from the sorghum headworm complex that consist of two larval pests that included: the corn earworm, Helicoverpa zea, and the fall armyworm, Spodoptera frugiperda (Teetes et al. 2000).