Thermal analysis of mixtures of wheat flour and potato starches
Potato starches with various contents of amylose from the Eniwa, Benimaru, and Norin No. 1 cultivars were blended with wheat flour at 10 to 50% potato starch (on a weight basis), and differential scanning calorimetry (DSC) studies were then conducted to determine if there were any traces of starch...
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2008
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my.iium.irep.248482013-01-18T08:27:44Z http://irep.iium.edu.my/24848/ Thermal analysis of mixtures of wheat flour and potato starches Sarker, Md. Zaidul Islam Yamauchi, Hiroaki Matsuura-Endo, Chie Takigawa, Shigenobu Noda, Takahiro QD Chemistry Potato starches with various contents of amylose from the Eniwa, Benimaru, and Norin No. 1 cultivars were blended with wheat flour at 10 to 50% potato starch (on a weight basis), and differential scanning calorimetry (DSC) studies were then conducted to determine if there were any traces of starch at 30% wt suspension. The amylose content of Eniwa potato starch was higher than those of the Benimaru and Norin No. 1 potato starches. Eniwa potato starch also exhibited significantly higher DSC traces than the Benimaru and Norin No. 1 potato starches. The DSC traces of the gelatinization peak temperature (TP) of the Eniwa potato starch–wheat flour mixture remained almost identical up to 30% and then showed a tendency to decrease from 40% potato starch in the mixtures due to significant dilution of wheat flour by potato starches at 40 and 50%. However, the TP values of the Eniwa potato starch–wheat flour mixture were significantly higher than those of the Benimaru potato starch–wheat flour and Norin No. 1 potato starch–wheat flour mixtures, and exhibited a trailing shoulder up to 40% Eniwa potato starch. On the other hand, no trailing shoulder was evident at 50% Eniwa potato starch in the mixture or in the Benimaru and Norin No. 1 potato starch–wheat flour mixtures. Such phenomena occurred due to the smaller differences in the TP of the control wheat flour, Benimaru and Norin No. 1 potato starches. The TP of the mixtures was slightly higher than that of the control samples due to the influences of the wheat gluten in the mixtures. r 2007 Elsevier Ltd. All rights reserved. Elsevier Inc. 2008 Article REM application/pdf en cc_by_nd http://irep.iium.edu.my/24848/1/Food_Hydro-Colloids-1.pdf Sarker, Md. Zaidul Islam and Yamauchi, Hiroaki and Matsuura-Endo, Chie and Takigawa, Shigenobu and Noda, Takahiro (2008) Thermal analysis of mixtures of wheat flour and potato starches. Food Hydrocolloids, 22 (4). pp. 499-504. ISSN 0268005X http://dx.doi.org/10.1016/j.foodhyd.2007.01.003 doi:10.1016/j.foodhyd.2007.01.003 |
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QD Chemistry Sarker, Md. Zaidul Islam Yamauchi, Hiroaki Matsuura-Endo, Chie Takigawa, Shigenobu Noda, Takahiro Thermal analysis of mixtures of wheat flour and potato starches |
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Potato starches with various contents of amylose from the Eniwa, Benimaru, and Norin No. 1 cultivars were blended with wheat flour
at 10 to 50% potato starch (on a weight basis), and differential scanning calorimetry (DSC) studies were then conducted to determine if
there were any traces of starch at 30% wt suspension. The amylose content of Eniwa potato starch was higher than those of the
Benimaru and Norin No. 1 potato starches. Eniwa potato starch also exhibited significantly higher DSC traces than the Benimaru and
Norin No. 1 potato starches. The DSC traces of the gelatinization peak temperature (TP) of the Eniwa potato starch–wheat flour mixture
remained almost identical up to 30% and then showed a tendency to decrease from 40% potato starch in the mixtures due to significant
dilution of wheat flour by potato starches at 40 and 50%. However, the TP values of the Eniwa potato starch–wheat flour mixture were
significantly higher than those of the Benimaru potato starch–wheat flour and Norin No. 1 potato starch–wheat flour mixtures, and
exhibited a trailing shoulder up to 40% Eniwa potato starch. On the other hand, no trailing shoulder was evident at 50% Eniwa potato
starch in the mixture or in the Benimaru and Norin No. 1 potato starch–wheat flour mixtures. Such phenomena occurred due to the
smaller differences in the TP of the control wheat flour, Benimaru and Norin No. 1 potato starches. The TP of the mixtures was slightly
higher than that of the control samples due to the influences of the wheat gluten in the mixtures.
r 2007 Elsevier Ltd. All rights reserved. |
format |
Article |
author |
Sarker, Md. Zaidul Islam Yamauchi, Hiroaki Matsuura-Endo, Chie Takigawa, Shigenobu Noda, Takahiro |
author_facet |
Sarker, Md. Zaidul Islam Yamauchi, Hiroaki Matsuura-Endo, Chie Takigawa, Shigenobu Noda, Takahiro |
author_sort |
Sarker, Md. Zaidul Islam |
title |
Thermal analysis of mixtures of wheat flour and potato starches |
title_short |
Thermal analysis of mixtures of wheat flour and potato starches |
title_full |
Thermal analysis of mixtures of wheat flour and potato starches |
title_fullStr |
Thermal analysis of mixtures of wheat flour and potato starches |
title_full_unstemmed |
Thermal analysis of mixtures of wheat flour and potato starches |
title_sort |
thermal analysis of mixtures of wheat flour and potato starches |
publisher |
Elsevier Inc. |
publishDate |
2008 |
url |
http://irep.iium.edu.my/24848/1/Food_Hydro-Colloids-1.pdf http://irep.iium.edu.my/24848/ http://dx.doi.org/10.1016/j.foodhyd.2007.01.003 |
_version_ |
1643608823533928448 |
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13.154905 |