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Title of Journal: J Food Sci Technol

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Abbravation: Journal of Food Science and Technology

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Springer India

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DOI

10.1016/0734-189x(89)90118-7

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ISSN

0975-8402

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Effects of different isolation methods on the phys

Authors: Qingjie Sun Lijun Chu Liu Xiong Fumei Si
Publish Date: 2013/04/03
Volume: 52, Issue: 1, Pages: 327-334
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Abstract

The effects of different isolation methods including drymilling DM sour liquid processing SL alkaline steeping AS and neutral protease isolation NP on pea starch physicochemical properties and textural properties of vermicelli were studied The results showed that the pea starch isolated by DM had higher damaged starch content of 1244  The starch isolated by NP showed the lowest SP and SOL while DM starch showed the highest The AS starch showed higher PV TV and FV than the other starches The NP starch gel showed significantly lower hardness value than the other starch gel The AS starch had higher To Tp Tc and endothermic enthalpy value than SL starch did The vermicelli made from NP and SL starches had significantly lower CL and higher tensile strength elongation at break apparent modulus and fracture work The result of the study implied that the vermicelli made from NP and SL starches had better quality than that made from DM and AS starches

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Other Papers In This Journal:
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  2. Optimization of Rabadi -like fermented milk beverage using pearl millet
  3. Selection of process parameters for producing high quality defatted sesame flour at pilot scale
  4. Oxidative stability, chemical composition and organoleptic properties of seinat ( Cucumis melo var. tibish ) seed oil blends with peanut oil from China
  5. Physical properties of ebony seed ( Pithecellobium flexicaule ) and functional properties of whole and defatted ebony seed meal
  6. Chemical composition of Nigella sativa L. seed extracts obtained by supercritical carbon dioxide
  7. Optimization of enzymatic hydrolysis of guar gum using response surface methodology
  8. Rheological and physical properties of camel and cow milk gels enriched with phosphate and calcium during acid-induced gelation
  9. Effects of hydrocolloids as texture improver in coriander bread
  10. Kinetic study of enzymatic hydrolysis of starch isolated from sorghum grain cultivars by various methods
  11. Plastic fats from sal, mango and palm oil by lipase catalyzed interesterification
  12. Enzymatic and non-enzymatic antioxidant potentials of Chlorella vulgaris grown in effluent of a confectionery industry
  13. Optimization of microwave assisted extraction (MAE) and soxhlet extraction of phenolic compound from licorice root
  14. Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix
  15. Drying kinetics and physico-chemical characteristics of Osmo- dehydrated Mango, Guava and Aonla under different drying conditions
  16. Rheological properties of ultrasound treated apple, cranberry and blueberry juice and nectar
  17. Effect of supplementation of drumstick ( Moringa oleifera ) and amaranth ( Amaranthus tricolor ) leaves powder on antioxidant profile and oxidative status among postmenopausal women
  18. Quality of rusks prepared by incorporation of concentrated whey
  19. Horse gram- an underutilized nutraceutical pulse crop: a review
  20. Biological activities of fructooligosaccharide (FOS)-containing Coix lachryma-jobi Linn. extract
  21. Antifungal efficacy of plant essential oils against stored grain fungi of Fusarium spp.
  22. Phytase activity in brown rice during steeping and sprouting
  23. Quantitative descriptive analysis and principal component analysis for sensory characterization of Indian milk product cham-cham
  24. Effects of removal of surface proteins on physicochemical and structural properties of A- and B-starch isolated from normal and waxy wheat
  25. Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods
  26. Comparative analysis of phytochemical profile, antioxidant activities and foam prevention abilities of whole fruit, pulp and seeds of Emblica officinalis
  27. A study on monitoring of frying performance and oxidative stability of virgin coconut oil (VCO) during continuous/prolonged deep fat frying process using chemical and FTIR spectroscopy
  28. Chlorophyll and total phenolic contents, antioxidant activities and consumer acceptance test of processed grass drinks
  29. Effects of multiple freezing (−18 ± 2 °C) and microwave thawing cycles on the quality changes of sea bass ( Dicentrarchus labrax )
  30. Antioxidant, DNA protective efficacy and HPLC analysis of Annona muricata (soursop) extracts
  31. Shelf-life study of Indian traditional food based nutraceutical (oryzanol) enriched instant mixes Bhath-OZ and Upma-OZ
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  33. Chemical composition, antioxidant and antibacterial properties of Bene ( Pistacia atlantica subsp. mutica) hull essential oil
  34. Development of meat-bone separator for small scale fish processing
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  36. In vitro physicochemical, phytochemical and functional properties of fiber rich fractions derived from by-products of six fruits
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  41. Evaluation of maize flour incorporated vermicelli for nutritional, sensory and storage quality
  42. Optimization of ultrasound-assisted-extraction of porcine placenta water-soluble proteins and evaluation of the antioxidant activity
  43. Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food
  44. Flaxseed—a potential functional food source
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  47. Cereal bars enriched with antioxidant substances and rich in fiber, prepared with flours of acerola residues
  48. Application of chitosan for improvement of quality and shelf life of table eggs under tropical room conditions
  49. Kinetics of thermal softening of cassava tubers and rheological modeling of the starch
  50. Effect of incorporation of corn byproducts on quality of baked and extruded products from wheat flour and semolina
  51. Shelf life and storage stability of spray-dried bovine colostrum powders under different storage conditions
  52. Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips
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  60. Impact of pH and temperature on the colour and betalain content of Colombian yellow pitaya peel ( Selenicereus megalanthus )
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