Starch is frequently used as a raw ingredient in many industrial applications especially in food industry. The common commercial sources of starch can be sub-divided into cereal, palm and tuber. In Malaysia, sago (Metroxylon spp), which derived from palms and tapioca (Manihot esculenta Crantz) is a tuber starches, are the main local sources of starch (Tan et al., 2002). Both sago and tapioca starches have several advantages such as low cost and unique thickening properties. However, application both of these has low surface area and pore volumes (Zhang et al., 2012), hence displays low additional value in the industry as organic adsorbent. Thus, to overcome these problems, various modified starch have been developed to obtain larger pore volume, surface area, and also to reduce energy cost. The porous starch is a kind of modified starch that has been widely applied in the area of food industry in recent years (Qian et al., 2011). …show more content…
Porous starch is modified starch to develop “sponge-like” structure with a bigger surface area to volume ratio (Belingheri et al., 2015). This type of modified starch has several advantages such as excellent adsorption properties, easy production technology and convenient process (Wang et al., 2015). However, the structure of porous starch granules is not stable, which indicate disadvantageous for porous starch as an adsorbent. Thus, other treatment such as sonication (Wu et al., 2011) and cyclodextrins (Yamamoto et al., 2011) usually combined with enzymatic treatment to improve physicochemical properties of porous starch as flavour
In the short story “Star Food” by Ethan Canin, Dade is a young teenage boy who works at his father’s grocery store, and from time to time tends to slack off. Dade enjoys relaxing on the roof of the store to observe the clouds, amid dreaming in regards for the life ahead of him, which is what his mother determines is key for him and his future. His father furthermore, believes that Dade should increase the amount of help he provides in the store so that he may one day own the family business. While engaged in his work at the store Dade encounters a woman who steals a loaf of rye bread right before his eyes, but Dade does not do anything; he just stands there, allowing her to shoplift, due to the fact that he has something else on his mind. Dade
Iodine is used to distinguish starch from mono/di/polysaccharides. In the test only two of the six solutions showed any signs of starch being present. The potato juice turned a brownish color with a precipitate indicating a slight presence of starch. The stach solution turned a dark blue/black color indicating a very high presence of starch in the solution. The presence of starch in the potato juice indicates that it does not have as high an amount of carbohydrates as onion juice, but a higher concentration of starch.
Investigate how the Concentration of Sucrose Solution affects the Mass of the Potato Chip Aim To find out how the concentration of sucrose solution affects the mass of the potato chip left in the solution for one day. Water Potential: The water potential of a solution is a measure of whether it is likely to lose or gain water molecules from another solution. A dilute solution, with its high proportion of free water molecules, is said to have higher water potential than a concentrated solution, because water will flow from the dilute to the concentrated solution (from a high potential to a low potential). Pure water has the highest possible water potential because water molecules will flow from pure water to any other aqueous solution, no matter how dilute. Prediction: Osmosis is the passage of water molecules from a weaker solution to a stronger solution, though a partially permeable membrane.
1.)How does your diet compare to the recommendations you received from the Food Guide Pyramid?
Investigating the Rate of Reaction between Amylase and Starch. Plan Aim: To be able to The aim of this investigation is to find out whether the volume of amylase affects the rate of reaction between amylase and starch. Prediction: I predict that the greater the volume of amylase then the faster the rate of reaction between the starch and amylase. I predict this because of the lock and key hypothesis.
Investigating the Effect of Enzyme Concentration on the Hydrolysis of Starch with Amylase Aim: Investigate the effect of enzyme concentration on the rate of an enzyme-controlled reaction. Using amylase and starch as my example. Introduction: I am investigating the effect of the concentration of the enzyme, amylase on the time taken for the enzyme to fully breakdown the substrate, starch to a sugar solution. The varied variable will be the concentration and all other variables are going to be fixed. The different concentrations will be: 0.5% 0.75% 1.0% 1.5% 2% An enzyme is a class of protein, which acts as a biological catalyst to speed up the rate of reaction with its substrates.
To obtain a positive result the starch must be heated with addition of a dilute hydrochloric acid (this process is called hydrolysis) breaking the glycosidic bond with acidic and heated conditions. This process renders the starch different than its original form, but it allows for the breakdown of the monosaccharaides (making up the starch) into aldehydes and alpha-hydroxy-ketones. These then react with Benedict’s reagent providing a positive result to the
Would you expect glycogen to accumulate in the muscle of this patient? Why or why not? (5 points)
I was born in one of the countries in Asia, and our staple food is rice. Rice is always at the center of the table, and the rest of the viand surrounds it. Here in the United States, my household still eat rice every day, accompanied by cooked vegetables and meat. My food choices are influenced by culture and family. Vegetables and fruits of my choice are abundant at the International Market and other Asian grocery stores. Vegetables are also available for a cheaper price at the farmers market. I myself buy these foods to ensure its freshness, prepare and cook them for my entire family. Inspired by Asian and American cuisine, our food is prepared with variety of cooking styles; such as dry like barbecues, baked and fried, with sauce
The movie Food Inc. was very engrossing. I honestly believed that all foods in the grocery store came from different places. It made me very sad to see how the major food companies would deport illegal immigrants even though, they were the ones who provided transportation and ways for the immigrants to come to America illegally. 95% of my family are all immigrants. My family comes from Belize which is not very from Mexico; So that part of the movie struck me the hardest. I imagined about what would’ve happened if they decided to take one of my family members. The movie opened my eyes to many evil things I did not know about.
Cellulose is an abundant polysaccharide consisting of a β-1, 4 linkage of D-glucose [1,3]. There is an array of applications for cellulose, including, but not limited to: biofuels, reinforcement agents, thickeners, dietary fiber, and even wound care. As of late, cellulose, as a waste product, has been in high demand as a reinforcement agent in synthetic, petroleum-based polymer matrices (petroleum based plastics) [3]. Cellulose I has good flexibility, it is abundant in nature and also biodegradable. Because of its fiber- like structure, it has been compared to carbon nanotubes (CNT’s) [3].
Rice is the major cereal consumed in almost all parts of the world. Bran oil is used as the fuel which is obtained from the Rice bran. Rice Bran is the middle part between the paddy husk and the endosperm. Bran consists of only 15-20% of the oil. RBO is similar to groundnut oil (GNO) in fatty acid composition which contains 36% linoleic acid. Edible grade rice bran oil was performed for the experiment. The methods involved for the extraction of Rice bran oil are as follows: (1) Solvent extraction of fresh Rice bran (2) Dewaxing the crude oil by miscella phase (3) double solvent miscella refining using hexane and isopropanol (4) distillation and recovery of dewaxed neutral RBO (5) bleaching under vacuum (6) deodorization at 200°C and absolute
Nanotechnology has found many potential applications in the area of functional foods by engineering biological molecules toward functions very different from those they have in nature, opening up a whole new area of research and development.
Carbohydrates For my health project, I did carbohydrates. They are the bodies energy source. Carbohydrates supply the body with the energy it needs to function. They are found almost exclusively in plant foods, such as fruits, vegetables, peas, and beans.
Growth of the chocolate industry over the last decade has been driven in large part by an increasing awareness of the health benefits of certain types of chocolate. Chocolate consumers are considerably price insensitive. Except in rare circumstances consumers are willing to purchase what they consider an “affordable luxury.” Chocolate is one of the most popular and widely consumed products in the world, with North American countries devouring the lion's share, followed by Europe