Structural and functional properties of starches from ensete pseudostems and water caltrop fruits were characterized and compared with other root and tuber (yam bean, taro, and cassava) and legume (chickpea and mungbean) starches. Taro and ensete starch granules were the smallest and largest, at respectively 2??m and 42??m average diameter. Amylose content varied from 7.91% in taro starch to 35.59% in chickpea starch with 19.20 and 20.85% in water caltrop and ensete starches. RVA analysis indicated that only water caltrop, mungbean, and chickpea starches had positive setback from peak, indicating strong gel formation. The dynamic rheological analysis also revealed high storage modulus (G?) values upon cooling for these three starches. Ensete starch granules had the lowest susceptibility to ?-amylase hydrolysis. Principal component analysis (PCA) confirmed substantial differences between the functional properties of these starches. These results demonstrate the potential of atypical starches to find value-added uses as food ingredients, either in pure form or as blends of various starches. (Résumé d'auteur

Starch retrogradation is a process occurred in many food products made from starchcontaining raw materials. It affects qualities of food during storage. In this research, the effects of sucrose and phosphate on rice starch retrogradation were studied. Experiments were conducted with sucrose content ranged from 1 -5 % (w/w) and sodium polyphosphate -from 0.1 -1 % (w/w). Results showed that sucrose and polyphosphate reduced the syneresis of starch gel 1.19 -1.44 and 4.6 -4.87 times respectively. Both substances reduced the hardness of starch gel, but sucrose reduced the stickiness while polyphosphate increased stickiness of rice starch gel.

Tofu is a common food in Vietnamese and global cuisine. It has high nutritional value, good flavor and texture that it is easy to produce other food from it. In Hanoi, Mo tofu is a traditional product that produced from tofu- whey, which is commonly produced by small scale producers. In this research, effect of coagulating pH on the formation of some linkages and tofu texture and qualities. The results showed that pH effected on S-S linkage and Ho index or phobicity on Mo tofu. At pH=5.8, Mo tofu had the highest moisture of 83.71%, highest water holding capacity of 8.96g/g protein, low hardness, rather high elasticity

The aim of this work was to investigate the effects of processing order by mixing and pregelatinizing on properties of pregelatinized starch blends of cassava (C) and rice (R) starches, either mixed in various ratios (0, 10, 30, 50, 70, 90 and 100%C) before pregelatinizing (MP) or with that order exchanged (PM, for pregelatinizing the components before mixing). Starch solids of 45% in water were pregelatinized using double drum drying at 120oC. The water absorption index (WAI) and water solubility index (WSI) were measured, and pasting properties were characterized using Rapid Visco Analyzer (RVA). The results showed that MP (30 - 70%C blends) had WSI half of that of PM, while with 10%C the former gave the higher WSI. In RVA viscosities, especially the hot peak viscosity, MP cases had significantly higher values (p<0.05) than PM for all mixing ratios, indicating interactions in MP and less degradation of starch molecules. The choice of processing order gives some additional control over pregelatinized starch blend behavior in water, while a larger range of control is available by selection of the blend proportions.