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1

Microencapsulation of flavours in starch matrix by coacervation method

100%
Korus J.
Polish Journal of Food and Nutrition Sciences
|
2001
|
tom 10
|
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.
2
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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
|
2006
|
tom 511
|
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.
3

Badanie wlasciwosci uzytkowych preparatow skrobi modyfikowanych E-1422 o roznym stopniu usieciowania i acetylacji

80%
Zienkiewicz Z., Walkowski A., Maczynski M., Le Thanh-Blicharz J., Szymanska G.
Bromatologia i Chemia Toksykologiczna
|
2009
|
tom 42
|
nr 3
349-355
4

Liquefaction of starch by thermostable alpha-amylase

80%
Slominska L., Wisniewska D., Grzeskowiak A.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2003
|
tom 02
|
nr 2
Starch hydrolyzates were prepared by treatment of starch (potato, corn, tapioca) with heat-stable alpha-amylase [EC 3.2.1.1.] and the dextrose equivalent, carbohydrate composition, viscosity and filtration rates were measured in obtained hydrolyzates. The differences of susceptibility of the tested starches to Termamyl 120 type LS action are small (less than 2 DE). Hydrolyzates with similar DE characterise the similar carbohydrate composition in spite of the use of a different kind of starch as a substrate. Filterability and viscosity of hydrolyzates depends on the kind of starch. Mixtures of tapioca and com starches were shown to give hydrolyzates with similar viscosity to potato starch hydrolyzates.
5

Properties of starch - sugar - water systems studied by dynamic rheological measurements

80%
Sikora M.
Polish Journal of Food and Nutrition Sciences
|
2001
|
tom 10
|
nr 1
Saturated aqueous solutions of D-glucose, D-fructose and sucrose were blended with solid granules of corn, waxy corn and tapioca starches. Systems deficient in water were obtained, properties of which were studied by dynamic rheological measurements. The properties of systems obtained at different proportions of saturated sugar solutions to starch were characterized. It was concluded that desired rheological properties (fluidity of blends) can be achieved by adjusting relevant quantity of plasticizers (different sugars and water). Similarly, by adjusting the quality and quantity of plasticizers, the phenomenon of "magic trick" (viscoelastic behaviour) can be achieved in the studied systems, however, that property is manifested in a very narrow range of starch-to-saturated sugar solution ratio. For all systems under study, the quantity of saturated solutions of relevant sugars, needed to achieve plasticity of each systems, was depicted. It was also concluded that in order to achieve plasticity with tapioca starch granules, for each 2 g of this starch 1.83 and 1.99 g of saturated solution of D-glucose and sucrose, respectively, are needed. In order to achieve plasticity with granules of waxy corn starch - 2.63 and 2.35 g, respectively, and with granules of corn starch - 3.09 and 2.5 g of saturated solutions of D-glucose and sucrose, respectively, are needed. The systems containing saturated solutions of D-fructose have different relationships. In order to achieve plasticity of blends containing corn, waxy corn and tapioca starch, for each 2 g of starch 2.14; 2.13 and 2.33 g, respectively, of saturated fructose solution is needed.
6
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Structural changes of tuber starches by microwave irradiation

71%
Lewandowicz G., Fornal J., Walkowski A.
Żywność Technologia Jakość
|
1996
|
nr 2
101-109
7
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Thermal starch transformations

61%
Tomasik P., Ciesielski W., Sikora M., Sychowska B.
Żywność Technologia Jakość
|
1996
|
nr 2
84-100
8

New RS preparations - physicochemical properties and atructure

61%
Lewandowicz G., Soral-Smietana M., Fornal J.
Żywność Technologia Jakość. Suplement
|
1998
|
tom 05
|
nr 4
164-172
9

Wpływ pochodzenia botanicznego skrobi na strawność produktu dietetycznego otrzymywanego metodą wysokociśnieniowej homogenizacji

51%
Le Thanh-Blicharz J., Mikolajewska C., Lewandowicz G.
Zeszyty Problemowe Postępów Nauk Rolniczych
|
2010
|
tom 557
Previous research of the effect of high pressure homogenisation of the pastes on the properties of starch proved that at the optimal conditions (concentration of starch pastes of 5%, temperature of 50°C and pressure of 22 MPa) this process applied to potato starch causes the decrease of its digestibility of about 50%. In case of starches of other botanical origin the results were not so spectacular. Taking into consideration that pastes other starches reveal smaller values of viscosity than potato starch a thesis was put forward that this type of modification is efficient only if enough shear stress is applied. The aim of the present work was the verification of this thesis as well as the estimation of the suitability of different starches for the manufacturing of dietary stach product by high pressure homogenisation of the pastes. The most popular commercial starches i.e. normal corn, waxy corn, wheat, tapioca and pea were investigated. Rheological investigations on different starch species were made at the first stage of the experiment. As a result the concentrations of pastes of different starches, which caused the same stress under shearing as 5% potato starch pastes were found. Then, starch pastes of proper concentration were submitted to the high pressure homogenisation process. After that the digestibility of obtained products was measured. It was found that the high pressure homogenization of starch pastes provides products of digestibility reduced up to 50% irrespective of different starch origin. Moreover all the examined starches, at proper concentration, reveal similar response to mechanical stress. It causes the decrease of digestibility at the same level irrespective of starch origin. The effectiveness of the high pressure homogenisation in reducing digestibility, depends on the shear stress level and does not correlate with the amount of amylose. The selection of starch for physical modification by high pressure modification could be made only in respect to economical condition.
10

Complexes of resistant starch with nutrients

41%
Kostyra H., Soral-Smietana M., Wronkowska M., Kmita-Glazewska H.
Żywność Technologia Jakość. Suplement
|
1998
|
tom 05
|
nr 4
157-163
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