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1
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Characteristics of selected rheological properties of water suspensions of maize TPS biocomposites

100%
Oniszczuk T., Wojtowicz A., Moscicki L., Rejak A., Combrzynski M.
Teka Komisji Motoryzacji i Energetyki Rolnictwa
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2014
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tom 14
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nr 4
2

Texturing capacity of various starches in whey proteins polysaccharides based milk desserts

100%
Korolczuk J., El Garawany G., Membre J. M., Maingonnat J. F.
Żywność Nauka Technologia Jakość. Suplement
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2000
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tom 07
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nr 2
Experimental milk desserts were composed of reconstituted skimmed milk powder and whey protein isolate as a source of proteins, normal and waxy maize starch, potato starch and hydroxy propyl distarch phosphate (HPDP) as thickeners and i-carrageenan (l-C) as gelling agent. The protein and starch concentration varied between 0 and 6%, sugar between 0 and 20% and that of i-C between 0 and 0.4%. The desserts were heat treated at 100, 110 or 120°C for 10, 20 or 30 minutes. The firmness of the desserts after 24 hours of storage at 20°C, was determined by a cone penetrometric method and expressed as stress in Pa. The logarithm of the stress was a linear function of protein and starch content and of the logarithm of the i-C concentration (g/100 g). To multiply the firmness of the experimental desserts by a factor of ten, it was necessary to increase the whey protein concentration by 11 to 15 g/100 g depending on the type of starch used. The same effect could be obtained with 5 to 9 g/100 g of starch. When the i-C concentration increased tenfold the stress level was multiplied by a factor of 2.6 to 4. The desserts' firmness also depended on the heating time and temperature, even if this effect was small.
3

Study on the nutritive value of dextrin as a carbohydrate source for pigs weaned at 21 days of age

100%
Lee C. H., Han Y. K., Lee K. U., Kim J. D., Cho W. T., Ko T. G., Han I. K.
Journal of Animal and Feed Sciences
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2000
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tom 09
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nr 4
4

Microencapsulation of flavours in starch matrix by coacervation method

100%
Korus J.
Polish Journal of Food and Nutrition Sciences
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2001
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tom 10
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nr 1
The method of preparation of coacervates of maize, potato and tapioca starch with citronellal, ethyl cinnamate, limonene or menthol used as model flavours, was described in this work. Obtained coacervates were produced by slow freezing of starch pastes with the mentioned flavours. Coacervates were examined e.g. by gas chromatography, thermogravimetry, EPR (Electron Paramagnetic Resonance). Received results showed, that type of starch does not determine the level of protection of the capsulated flavours, thus durability of the microcapsules. In this research, mostly physical properties of the encapsulated substances, like boiling temperature, had the influence on the durability of the microcapsules.
5
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Synteza cytrynianow i acetylowanych cytrynianow skrobiowych na bazie skrobi ziemniaczanej, kukurydzianej, pszennej i tapiokowej w zawiesinie wodnej

80%
Walkowski A., Szymanska G., Voelkel E., Olesienkiewicz A.
Zeszyty Problemowe Postępów Nauk Rolniczych
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2006
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tom 511
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nr 2
665-673
The study aimed at developing the new method of synthesis of distarch citrates and acetylated distarch citrates from various botanical starch. The method was adapted to instalations existing in Polish potato processing plants. Analysis of the starch modificates showed that from the application view point the best rheological and textural parameters reveal distarch citrate and acetylated distarch citrate from potato starch.
6

Comparison of the stability of buttery aroma in gels prepared with maize or potato starch

80%
Bortnowska G.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
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2009
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tom 12
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nr 3
7

Comparison of the physical and sensory properties of model low-fat mayonnaises depending on emulsifier type and xanthan gum concentration

80%
Bortnowska G., Tokarczyk G.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
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2009
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tom 12
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nr 3
8

Rheology and structure of cross-linked starch dispersions

80%
Loisel C., Tecante A., Doublier J. L.
Żywność Nauka Technologia Jakość. Suplement
|
2002
|
tom 09
|
nr 4
The rheological properties of chemically cross-linked waxy maize starch (CWMS) dispersed in water has been studied in relation to its swelling behaviour. The main parameters that were considered were starch concentration (2-4%), pasting temperature (96°C-136°C) and shear conditions (~105 s-1). The swelling behaviour was assessed by means of swelling experiments and by a measure of the size distribution of the swollen particles. The rheological study was performed by means of steady shear measurements (viscometry) and in oscillatory shear (viscoelasticity). In all conditions, starch dispersions exhibited the behaviour of suspensions of swollen particles as assessed from viscosity measurements. The flow behaviour of the dispersions was shear-thinning and a yield stress was clearly evidenced when the concentration was high enough. The viscoelastic behaviour became measurable as soon as the volume fraction of starch swollen particles was high enough for them to fill a large part of the available volume. This was typical of a gel-like system with G' > G" and a flat frequency dependence of G. All these properties strongly depended upon the pasting temperature with an optimum determined by the degree of cross- linking of starch granules. Sensitivity of starch granules to shear also was strongly dependent upon the pasting temperature. When starch granules were undercooked, their swelling properties, and hence their rheological properties, were reinforced by high shearing. In contrast, when the starch granules were overcooked the rheological properties were depressed by shearing as a result of their high fragility. These overall results allow ways to evaluate the swelling behaviour of crosslinked starch in the formulation of starchy products according to processing conditions.
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