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the physicochemical and pasting properties of purple corn machine

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The physicochemical and pasting properties of purple corn ...

Sep 04, 2021  Purple corn flour (PCF) was prepared by a low temperature impact mill (LTIM) with various air classifier speeds (300, 600, 1200 and 1800 rpm). The effects of processing speed on physicochemical and pasting properties of PCF were investigated. Particle size (D [4,3]) of PCF decreased from 442 μm to 35 μm.

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Characteristics of white, yellow, purple corn accessions ...

Physicochemical, antioxidant, phenolic profile and muffin-making properties of white, yellow and purple corn accessions were evaluated. HPLC analysis revealed the presence of ferulic acid, quercetin, sinapic acid, gallic acid and protocatechuic acid in different corn accessions. Ferulic acid was the major phenolic acid present in all accessions.

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Characteristics of white, yellow, purple corn accessions ...

高达12%返现  May 03, 2018  Physicochemical, antioxidant, phenolic profile and muffin-making properties of white, yellow and purple corn accessions were evaluated. HPLC analysis revealed the presence of ferulic acid, quercetin, sinapic acid, gallic acid and protocatechuic acid in different corn accessions. Ferulic acid was the major phenolic acid present in all accessions. Total phenolic content

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Nutritional and physicochemical characteristics of purple ...

Sweet corn juice is becoming increasingly popular in China. In order to provide valuable health-related information to consumers, the nutritional and physicochemical characteristics of raw and boiled purple sweet corn juices were herein investigated. Sugars, antinutrients, total free phenols, anthocyanins, and antioxidant activity were analyzed by conventional chemical methods.

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Physico Chemical, Antioxidant and Pasting Properties of ...

Jun 03, 2017  Purple sweet potatoes contain anthocyanins which could function as a natural food colorant, and an antioxidant. One of the problems in handling the fresh roots is their susceptibility during storage, and to extend their uses, fresh purple sweet potato could be processed into flour. However, during flouring process, the properties of the purple sweet potato may undergo some changes such

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Changes in physicochemical properties of waxy corn ...

While numerous studies have been conducted on the functional properties of corn starch, only a limited number of investigations have examined changes in the structural and physicochemical ...

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Physico Chemical, Antioxidant and Pasting Properties of ...

141 Siti Nurdjanah et al.: Physico Chemical, Antioxidant and Pasting Properties of Pre-heated Purple Sweet Potato Flour Therefore many purple-flesh sweet potato genotypes fall in the middle of the spectrum of the high anthocyanin fruits and vegetables [7]. Anthocyanins form purple sweet potato has

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Isolation and characterization of starch from purple yam ...

Mar 22, 2021  高达12%返现  As a starchy raw material, purple yam presents pigments and mucilaginous material, what can difficult the extraction of pure starch. The extracted starches of Dioscorea trifida by aqueous and alkaline ways were investigated for purity, thermal, physicochemical, technological and functional properties. The starch obtained by alkaline extraction presented higher

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Microstructural, cooking and textural characteristics of ...

It has also been observed that consumers prefer sticky and tender corn, characteristics which are affected by the physicochemical properties of starch in the kernels (Kang et al., 2006; Singh et ...

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Bio-active compounds, their antioxidant activities, and ...

Bio-active compounds, their antioxidant activities, and the physicochemical and pasting properties of both pigmented and non-pigmented fermented de-husked rice flour[J]. AIMS Agriculture and Food, 2021, 6(1): 49-64. doi: 10.3934/agrfood.2021004

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Physicochemical properties and microstructure of corn ...

Mar 16, 2021  In this study, corn flour with 24% w/w moisture content was extruded, and cellulose at varied weight ratios was added in order to investigate its effect on the extrudate's physicochemical properties. Twin-screw extrusion was divided into five temperature zones, and the screw temperature profile was 60℃, 120℃, 140℃, 120℃, and 110 ...

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Physicochemical properties of sorghum (sorghum bicolor l ...

pasting temperature and peak time had polynomial relationships of the third order with drying temperature. Regression equations that could be used to adequately express the relationships existing between the physicochemical and pasting properties

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(PDF) Physico-chemical and pasting characteristics of ...

Functional properties of the starches gave values of 1.0 to 2.0 g/ml for water absorption capacity. A swelling power of 13.00 to 15.25% and solubility of 6.20 to 10.81% was observed, with three ...

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SciELO - Brasil - Physicochemical properties ...

The effects of this treatment on the morphological and physicochemical properties of starch granules include important changes in crystalline structure, swelling capacity, gelatinization, paste properties and retrogradation (Hoover, 2010 Hoover, R. (2010). The impact of heat-moisture treatment on molecular structures and properties of starches ...

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Physicochemical and thermal properties of taro (Colocasia ...

Apr 21, 2012  The study was aimed at determining the effect of harvesting time and drying method on the thermal and physicochemical properties of taro powder, Sosso ecotype. ... thermal and pasting properties of yam (Dioscorea alata) starch during growth ... Effect of additional separation and grinding on the chemical and physical properties of selected corn ...

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Isolation and characterization of starch from purple yam ...

Mar 22, 2021  As a starchy raw material, purple yam presents pigments and mucilaginous material, what can difficult the extraction of pure starch. The extracted starches of Dioscorea trifida by aqueous and alkaline ways were investigated for purity, thermal, physicochemical, technological and functional properties. The starch obtained by alkaline extraction presented higher water absorption capacity and ...

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Foods Free Full-Text Effects of Dual Modification with ...

The objective of this study was to investigate the effects of annealing, succinylation, and a dual modification process (succinylationndash;annealing) on the physicochemical, thermal, and morphological properties of corn starch. Specifically, the properties of interest were the water-binding capacity (WBC), swelling power, paste clarity, solubility, pasting properties, stability ratio, and ...

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Physicochemical characterization of chia (Salvia hispanica ...

A physicochemical characterization of oil from chia seeds was carried out. Proximate composition analysis showed that fat and fiber were the principal components in the raw chia flour. Physical characterization showed that chia oil has a relative density from 0.9241, a refraction index of 1.4761 and a color with more yellow than red units.

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Physicochemical and thermal properties of taro (Colocasia ...

Apr 21, 2012  Noda T, Takahata Y, Sato T, Ikoma H, Mochida H. Physicochemical properties of starch from purple and orange fleshed sweet potato roots at two levels of fertiliser. Starch-Starke. 1996; 48:395–399. doi: 10.1002/star.19960481103. [Google Scholar]

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International Journal of Food Properties: Vol 23, No 1

Jan 10, 2020  Comparative study on the functional properties of the pearl oyster (Pinctada martensii) protein isolates and its electrostatic complexes with three hydrophilic polysaccharides. Gaozhan Xue, Dingding Ren, Chunxia Zhou, Huina Zheng, Wenhong Cao, Haisheng Lin, Xiaoming Qin Chaohua Zhang. Pages: 1256-1271.

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Characterization of starch in relation to flesh colors of ...

Starches were extracted by sedimentation and their physicochemical properties were analyzed. Protein, starch and amylose contents of the extracted starches ranged from 0.1-0.4%, 97.0-99.0% and 16.5-18.5%, on dry weight basis, respectively. Variety with different flesh colors had a significant effect on pasting and thermal properties of starches.

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Quality Evaluation of Rice Crackers Based on ...

relationship between the physicochemical properties of the rice grains and the quality of the resulting products was investigated. It was possible to estimate the physical properties of a rice cracker by using multiple-regression analysis based on the chemical components, pasting properties and physical properties of the constituent rice.

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New Type of Food Processing Material: The Crystal ...

The physicochemical properties of proso millet largely determine the eating quality , processing characteristics, and cooking process. Natural starch (NS), a renewable and abundant polysaccharide, and is widely used in food production as a stabilizer, water-retaining agent. and thickener [ 4 ].

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Effect of Moisture Content and Particle Size on Physical ...

Abstract. The study was conducted to determine the physical and pasting properties of corn meal used for feed ingredients. Corn meal of three particle size, geometric mean particle diameters are respectively 217, 363 and 486 μm, at the wet basis moisture content of 7%, 10%, 13%, 16% and 19%, were selected to study the physical and pasting properties using standard methods, respectively.

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Corn Starch - Corn Refiners Association

The corn plant (Zea mays) is a high-capacity, factory for efficiently converting large amounts of radiant energy from the sun into stable chemical energy. This en-ergy is stored as cellulose, oil and starch in the corn plant and in the corn kernel. The corn plant is also one of nature's greatest multipliers. Approximately four months

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Rheological and Physicochemical Properties of Starches ...

Jun 28, 2000  Although starch makes up from 50 to 70% of sweetpotato (SP) dry matter, its role in cooked texture is unknown. The purpose of this research was to characterize raw starches isolated from SP cultivars and experimental selections (C/S) with a wide range of textural properties when cooked and to investigate the relationship between textural properties of the cooked roots and characteristics of ...

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Physico-chemical properties of an innovative gluten-free ...

Jul 14, 2021  The study aimed to determine the effect of pea protein powder on the pasting behavior and physico-chemical properties including the composition

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SciELO - Brasil - Electron-beam processed corn starch ...

Pasting properties were monitored with a Brabender Amylograph (Amylograph-E, Brabender, Germany) for starch paste (15%, w/v) in the temperature range of 30-90 °C with a heating rate of 1.5 °C/min, measuring the following parameters: pasting temperature T o (°C), peak viscosity temperature T p (°C), and peak viscosity (BU).

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Physicochemical and thermal properties of taro (Colocasia ...

Changes in morphological, thermal and pasting properties of yam (Dioscorea alata) starch during growth. Carbohydr Polymer. 2006; 64:524–531. doi: 10.1016/j.carbpol.2005.11.009. Jamin FF, Flores RA. Effect of additional separation and grinding on the chemical and physical properties of selected corn dry-milled streams.

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The 22

The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security 18-19 June 2020 The 22nd Food Innovation Asia Conference 2020 “Innovation for Future Food and Nutrition Security” 18-19 June 2020

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(PDF) Structural, physicochemical and rheological ...

A comparative study of properties of starches from Irish potato ( Solanum tuberosum ) and sweet potato ( Ipomea batatas ) grown in Nigeria By Ndubisi Aviara Evaluation of Effects of Increasing Molar Substitution of Hydroxypropylene on Physicochemical, Functional and Morphological Properties of Starch from Water Yam (Dioscorea Alata

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KARAKTERISTIK FISIKOKIMIA DAN FUNGSIONAL PATI HIDROTERMAL ...

Jun 29, 2018  Hydra-tion and pasting properties of oat (Avena sativa) flour. Prev Nutr Food Sci 17: 87-91. DOI: 10. 3746/pnf.2012.17.1.087. Chung HJ, Liu Q, Hoover R. 2009. Impact of an-nealing and heat-moisture treatment on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea and lentil starches.

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Physicochemical and thermal properties of taro (Colocasia ...

Apr 21, 2012  Noda T, Takahata Y, Sato T, Ikoma H, Mochida H. Physicochemical properties of starch from purple and orange fleshed sweet potato roots at two levels of fertiliser. Starch-Starke. 1996; 48:395–399. doi: 10.1002/star.19960481103. [Google Scholar]

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Physicochemical properties of sweet potato starches and ...

contents but the amylose contents were similar for these starches (19.3-20.0%). The pasting behavior, swelling pattern, and syneresis properties were investigated and found to vary. On comparison, the physicochemical properties of the sweet potato starches rather differ from

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Journal of Food Processing and Preservation: Early View

Version of Record online: 28 July 2021. Breadstick preparation with the addition of 5, 7.5 and 10% olive pomace flour (OPF) Bioactive, textural, sensorial, nutritional, thermal and microstructural properties were analyzed. Hardness of breadsticks decreased with the addition of OPF. The optimum formulation was determined as breadsticks ...

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International Journal of Food Properties: Vol 23, No 1

May 01, 2020  Comparative study on the functional properties of the pearl oyster (Pinctada martensii) protein isolates and its electrostatic complexes with three hydrophilic polysaccharides. Gaozhan Xue, Dingding Ren, Chunxia Zhou, Huina Zheng, Wenhong Cao, Haisheng Lin, Xiaoming Qin Chaohua Zhang. Pages: 1256-1271.

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Review of the Most Important Methods of Improving the ...

Mar 09, 2021  2. Structure and Properties of Starch. Chemically, starch is a homopolysaccharide. It is composed of one type of unit—α-d-glucopyranose, occurring in the form of closed six-carbon rings, cocreating chain and branched forms of the polymer.The α-1,4 and α-1,6 glycosidic bonds dominate in the connections of the polymer glucose units [].Such bonds are formed as a result of the joining of ...

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International Journal of Food Science Technology: Early View

A combination of Lecithin (LC) and Calcium carbonate (CaCO 3) could be used to improve selected physicochemical properties and sensory acceptability of breakfast cereals made with silkworm pupae powder and broken rice flour.The most desirable level of LC-CaCO 3 was at 0.10:0.40% w/w, as it improved textural quality of the breakfast cereal. The white malt–honey flavour coating increased ...

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