Amylose Content
Mostrando 1-12 de 39 artigos, teses e dissertações.
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1. Physicochemical, thermal and rheological properties of commercial wheat flours and corresponding starches
Abstract The quality attributes, including physicochemical, thermal and rheological properties of commercial bread, pau, multipurpose and cake flours, as well as their corresponding isolated starches were analyzed. Bread flour showed the highest solvent retention capacity (SRC) and gluten performance index (GPI), suggesting better functionality than others.
Food Sci. Technol. Publicado em: 2020-06
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2. Combined index of genomic prediction methods applied to productivity
RESUMO: A cultura do arroz tem grande importância nacional e mundial por ser um dos cereais mais produzidos e consumidos no mundo, caracterizando-se como o principal alimento de mais da metade da população mundial. Em função de sua importância alimentar, desenvolver métodos eficientes que visam a predição e a seleção de indivíduos geneticamente
Cienc. Rural. Publicado em: 19/06/2019
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3. Morphological structure and crystallinity of ‘Rainha’ sweet potato starch by heat–moisture treatment
Abstract Heat-moisture treatment is type of physical modification that which cause changes in the technological characteristics of the starch. One of the sources of starch that presents potential of use of this treatment is sweet potato of the variety 'Rainha' (Ipomoea batatas). Therefore, the objective of this work was extract the sweet potato starch, apply
Polímeros. Publicado em: 10/06/2019
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4. Optimizing the texture and retrogradation properties of Niangao (Rice Cake) made with naturally fermented rice flour
Abstract Niangao is prepared from polished round-grained or waxy rice flour and it is a popular and traditional steamed rice cake in China, but its preparation is different. In this study, Niangao was produced with naturally fermented rice flour and the effects of fermentation on physical properties and rheological characteristics were investigated. The resu
Food Sci. Technol. Publicado em: 18/04/2019
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5. Coating based on breadfruit starch (Artocarpus altilis) for fruit conservation: influence of glycerol, sorbitol, and mannitol as plasticizers
Abstract Polysaccharide-based coatings are an alternative to synthetic coatings for fruit conservation. In this study, we aim to evaluate the physical and chemical characteristics of breadfruit starch for coating using glycerol, sorbitol, and mannitol as plasticizers. We applied coatings composed of 7% starch and 2% plasticizers to cherry tomatoes, and eval
Food Sci. Technol. Publicado em: 11/04/2019
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6. Physicochemical, thermal and rheological properties of three native corn starches
Abstract Native starch was isolated from two corn landraces (blue and white) and a hybrid variety and then characterized for its physicochemical, thermal and rheological properties. The hybrid variety showed the highest starch yield, with its starch showing the highest fat, moisture and protein content but the lowest onset temperature of gelatinization. The
Food Sci. Technol. Publicado em: 26/07/2018
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7. A perfect functional marker for the gene of intermediate amylose content Wx-in in rice (Oryza sativa L.)
Abstract The amylose content (AC) of rice is a key determinant of the grain cooking and eating quality. The Waxy (Wx) gene, which encodes granule-bound starch synthase I (GBSSI), is the major gene controlling AC in rice. The A - C substitution in exon 6 (Ex6A/C) alters the amino acid codon from serine to tyrosine and is associated with intermediate-AC rice (
Crop Breed. Appl. Biotechnol.. Publicado em: 2018-03
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8. Extraction and properties of starches from the non-traditional vegetables Yam and Taro
Abstract The objective of this study was to assess the chemical, physical, morphological, crystalline and thermal properties of starch from two non-traditional vegetables, yam and taro. The analyses included proximate composition percent, amylose and mineral content, water absorption capacity, absolute density, morphological properties, X-ray diffractometry,
Polímeros. Publicado em: 29/06/2017
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9. Genotypic variation of traits related to quality of cassava roots using affinity propagation algorithm
The conservation, sustainable evaluation and use of cassava (Manihot esculenta Crantz) genetic resources are essential to the development of new commercial varieties. This study aimed to evaluate the quality of cassava roots and to estimate genetic variation and clustering in cassava germplasm using the Affinity Propagation algorithm (AP), which is based on
Sci. agric. (Piracicaba, Braz.). Publicado em: 2015-02
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10. Genetic variability among sorghum accessions for seed starch and stalk total sugar content
Sorghum (Sorghum bicolor (L.) Moench) is a staple food grain in many semi-arid and tropical areas of the world, notably in sub-Saharan Africa because of its adaptation to harsh environments. Among important biochemical components for sorghum for processors are the levels of starch (amylose and amylopectin) and total sugar contents. The aim of this study was
Sci. agric. (Piracicaba, Braz.). Publicado em: 2014-12
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11. Efeito da radiação gama e de tratamentos hidrotérmicos sobre as características físico-quimicas, funcionais e nutricionais da farinha e do amido de banana verde (Musa acuminata cv. Nanica) / Effect of gamma radiation and hydrothermal treatments on the physicochemical, functional and nutritional characteristics of flour and starch from green bananas (Musa acuminata cv. Nanica)
The aim of this study was to evaluate the effect of gamma radiation and gamma radiation followed by hydrothermal treatments on the physicochemical, functional and nutritional (digestibility) characteristics of flour and starch from green bananas. Green bananas Musa acuminata (AAA Cavendish) were processed in order to obtain flour and extract starch. The flou
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 04/10/2011
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12. Physicochemical properties of starches from two different yam (Dioscorea opposita Thunb.) residues
The starches obtained from two different yam residues, which were treated with alkali(starch-A) or enzyme (starch-E), were studied and compared with yam starch isolated using ordinary method (starch-O) for morphological, crystalline pattern, thermal, and pasting properties. The results revealed that the amylose content of three starches ranged from 19.47 to
Brazilian Archives of Biology and Technology. Publicado em: 2011-04