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- Hongsprabhas, P.; Israkarn, K.; Rattanawattanaprakit, C.
- Carbohydrate polymers 2007 v.67 no.4 pp. 614-622
- microstructure; proteins; starch granules; texture; amylose; Oryza sativa; hydrocolloids; alginates; carrageenan; rice starch; Vigna radiata; viscosity; mixtures; swelling (materials); mung beans; pasting properties; heat treatment; cassava starch; Manihot esculenta
- ... Architectural changes of starch granules induced by heat were demonstrated using light microscopy and confocal laser scanning microscopy. Heat treatment (80 °C, 30 min) on mungbean starch, cassava starch and rice flour suspensions resulted in the rearrangement of amylose and granule-associated proteins within the deformed granules. The presence of alginate and carrageenan influenced the RVA pastin ...
- Satrapai, S.; Suphantharika, M.
- Carbohydrate polymers 2007 v.67 no.4 pp. 500-510
- retrogradation; viscoelasticity; mixing; chilled foods; rice starch; viscosity; hydrocolloids; brewers yeast; duration; gels; refrigeration; storage; temperature; mixtures; beta-glucans; gelatinization
- ... The effects of β-glucan (BG) prepared from spent brewer's yeast on gelatinization and retrogradation of rice starch (RS) were investigated as functions of mixing ratio and of storage time. Results of rapid visco-analysis (RVA) indicated that addition of BG increased the peak, breakdown, setback, and final viscosities, but decreased the pasting temperatures of the rice starch/β-glucan (RS/BG) mixtu ...