Consulta: subjectFacets:"Modified starch"
Registros recuperados: 4
Data/hora: 10/06/2024 16:21:37

Physical characteristics of extruded cassava starch
Provedor de dados: 63
Autores: Leonel,Magali; Freitas,Taila Santos de; Mischan,Martha Maria.
Considering the importance of cassava starch for Brazilian industries, the current work aimed at evaluating the effects of extrusion parameters on the physical characteristics, mainly viscosity properties of extruded cassava starch. A factorial central composite design (2³) with three independent variables and the response surface methodology were used to evaluate the results of expansion index, specific volume, water absorption index, water solubility index, color and paste properties, according to the variations in the moisture content, barrel temperature and screw speed. Results indicated that barrel temperature influenced the expansion index, specific volume, water absorption index, all the color parameters, the initial viscosity, peak and final...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Manihot esculenta; Modified starch; Extrusion; Viscosity.
Ano: 2009
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162009000400009

อิทธิพลของแป้งข้าวโพดบดหยาบดัดแปรด้วยกระบวนการเอกซ์ทรูชันต่อคุณสมบัติทางกายภาพและเคมีในผลิตภัณฑ์อัดพอง
Provedor de dados: 106
Autores: Nipat Limsangouan; Chulaluck Charunuch; Pisut Butsuwan; Phisamai Srichayet; Kassmaporn Puntaburt.
Effect of modified corn grit flour by extrusion process on physical and chemical  properties (Expansion ratio, Bulk density, Water absorption index, Water solubility index, Water binding capacity, Swelling power, Viscosity,  Rheological and texture profile) in extruded products (Instant cereal beverage and snack foods) were studied with three factors of modified condition (Feed moisture, Screw speed and substitute).  The results found that, water solubility index of instant beverage depended on %substitute (higher level will develop good solubility and viscosity).  In case of snack foods, the higher level of all factors will make good quality in high expansion, crispness, but low hardness.  The proper ratio of %substitute will decrease the stickiness...
Tipo: PhysicalObject
Palavras-chave: Corn grit; Modified starch; Extruded product; Physical property; Chemical property; ข้าวโพดบดหยาบ; แป้งดัดแปร; ผลิตภัณฑ์อัดพอง; คุณสมบัติทางกายภาพ; คุณสมบัติทางเคมี; กระบวนการเอกซ์ทรูชัน.
Ano: 2009
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5222

การศึกษาคุณสมบัติทางกายภาพและเคมีของแป้งข้าวโพดบดหยาบดัดแปรด้วยกระบวนการเอกซ์ทรูชัน
Provedor de dados: 106
Autores: Nipat Limsangouan; Chulaluck Charunuch; Vayuh Sonted; Phisamai Srichayet; Kassmaporn Puntaburt.
Effect of particle size, feed moisture content and screw speed with different levels (250, 500 and 600 μm; 14, 16 and 18%; 300, 350 and 400 rpm) using a co-rotating twin screw extruder on physical and chemical properties (color, expansion ratio, bulk density, water absorption index (WAI), water solubility index (WSI), rheological and amylose/amylopectin content) of modified extruded products was investigated. Increasing feed moisture content results in extrudates with a higher bulk density, WAI and cold paste viscosity, but reduced the expansion ratio and WSI. Increasing particle size caused with a brighter color and higher amylose content.  In case of higher  screw speed increased the expansion ratio, WSI and amylopectin content.
Tipo: PhysicalObject
Palavras-chave: Corn grit; Modified starch; Extrusion; Physical property; Chemical property; ข้าวโพดบดหยาบ; แป้งดัดแปร; กระบวนการเอ็กซ์ทรูชั่น; คุณสมบัติทางกายภาพ; คุณสมบัติทางเคมี.
Ano: 2008
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5244

Modified starches or stabilizers in preparation of cheese bread
Provedor de dados: 65
Autores: Anjos,Letícia Dias dos; Pereira,Joelma; Couto,Elizandra Milagre; Cirillo,Marcelo Angelo.
Cheese bread is a Brazilian product which originated in Minas Gerais and which is highly consumed. In industrial production, there is increasing use of additives which enrich and enhance the physical of this product, adding value in the eyes of the consumer. Thus, the purpose of this paper was to study the effect of addition of modified starch and stabilizers on the physical-chemical of cheese bread. For this reason, measures taken so moisture, pH and acidity, volume, density, coefficient of expansion, and compression resistance (texturometer) Results show that the stabilizers used improve these characteristics in the cheese bread, showing better physicochemical characteristics.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Modified starch; Cheese bread; Physicochemical analyzes.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014000901686