Measurement of carbohydrates in grain, feed and food

McCleary, Barry V.; Charnock, Simon J.; Rossiter, Patricia; O'Shea, Michelle F; Power, Aisling M; Lloyd, Ruth

doi:10.1002/jsfa.2497

Cited by 36 publications

(23 citation statements)

References 20 publications

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“…The starch molecules must be completely dissolved, and water is unsuitable, especially for high-amylose starch samples [119]. Moreover, those starch molecules that do dissolve in water, especially the amylose ones, are ready to be retrograded due to the reassociation of these molecules with each other or with itself [207].…”

Section: Nuclear Magnetic Resonancementioning

confidence: 99%

Causal Relations Among Starch Biosynthesis, Structure, and Properties

Wang

Henry

Gilbert

2014

Springer Science Reviews

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Starch, an important carbohydrate with widespread applications in human foods, animal feeds, and many industrial products, is synthesized by plants by the action of a complex system involving many enzymes. The differing activities of these enzymes contribute to variations in starch structure among different plant species, botanical organs, and genetic backgrounds, and thus affect the physicochemical properties and end-use functions of starch. The demand for starches with particular functional properties is increasing, but the ability to produce novel starches is still limited. Starches with specific properties can potentially be produced by biotechnical modification of the starch biosynthetic pathway; however, this requires further understanding of the starch biosynthesis-structureproperties relationships. This review summarizes the state of the art in the understanding of these causal relationships: the roles of the main starch-synthesizing enzymes on starch structure, hierarchical structure of starch, advanced molecular structure characterization methods, and impact of starch structure on some functional properties. A better understanding of these relationships among starch biosynthesis, structure, and properties provides direction for genetic modification and targeted breeding programs to produce starch with desired characteristics.

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Section: Nuclear Magnetic Resonancementioning

confidence: 99%

Causal Relations Among Starch Biosynthesis, Structure, and Properties

Wang

Henry

Gilbert

2014

Springer Science Reviews

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“…Gelatinization is a mechanical process that deteriorates starch crystal structure through altering moisture, temperature, and pressure conditions, causing starch granules to swell [1] . Starch gelatinization and the form of the final product are both taken into account when measuring dry food quality [2] .…”

Section: Introductionmentioning

confidence: 99%

Pelet ve Ekstrude Mamaların Köpek Beslemede Kullanılması

İnal¹,

Alataş²,

Kahraman³

et al. 2017

Kafkas Univ Vet Fak Derg

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This study was carried out to determine the effects of pellet and extruded foods on gelatinization, digestibility and faecal quality of dogs. In study 30 adult male dogs of mixed breed, weighing 15-30 kg, neutered and around 1-3 of age were used. The two tested dog-food formulations had the same composition, but one was produced in pellet form, while the other was extruded in a private factory. Feeding experiments were conducted at the Dog Unit of the Veterinary Faculty in Selçuk University. Pelleted and extruded food contained 4.87% and 17.81% gelatinized starch, respectively (P<0.001). Tested dogs preferred extruded food at a rate of 0.66. The digestibility, faecal score, and cost of pelleted, extruded, imported, and domestic dog food were compared. The most common commercial brands were selected for the latter two categories. Based on faecal samples, the dry matter digestibility of the four dog-food types was 81.2%, 84.2%, 83.7%, 83.5% (P<0.05) respectively. The faecal score was 3.48 for dogs that consumed pelleted food and 3.68-3.91 for dogs fed the other three extruded foods. Cost calculations revealed that extruded food is five times more economical than imported food. Keywords: Extruded, Dog food, Digestibility, Pellet, Preference Pelet ve Ekstrude Mamaların Köpek Beslemede Kullanılması ÖzetBu çalışma pelet ve ekstrude formda üretilen mamaların jelatinizasyon, köpeklerde sindirilebilirlik ve dışkı kalitesine etkilerinin belirlenmesi amacıyla yapıldı. Çalışmada 15-30 kg ağırlıkta kısırlaştırılmış 30 adet 1-3 yaşlı karışık ırk erkek köpek kullanıldı. Bileşimi aynı olan iki formülün biri pelet şeklinde, diğeri ekstrude formda özel bir tesiste üretildi. Yedirme denemeleri Selçuk Üniversitesi Veteriner Fakültesi Köpekçilik Ünitesinde yürütüldü. Jelatinize nişasta oranı pelet mamada %4.87, ekstrude mamada %17.81 (P<0.001) bulundu. Ekstrude mamanın köpekler tarafından tercih edilme oranı 0.66 olarak tespit edildi. Bu çalışmada üretilen pelet ve ekstrude mamalar, piyasada en çok bilinen biri ithal ve biri yerli olan ticari mamalar ile sindirilebilirlik, dışkı skoru ve maliyet bakımından karşılaştırıldı. Pelet, ekstrude, ithal ve yerli ticari mamaların dışkı toplama yöntemiyle belirlenen kuru madde sindirilebilirlikleri sırasıyla %81.2, 84.2, 83.7, 83.5 (P<0.05) olarak tespit edildi. Dışkı skoru pelet mama tüketenlerde 3.48 bulundu, diğer üç ekstrude mamaları tüketenlerde 3.68-3.91 arasında idi. Maliyet hesaplamasında bu çalışmada üretilen ekstrude mama ile köpek beslemenin ithal mamadan 5 kat daha ekonomik olabileceği belirlendi.

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“…chemical, colorimetric, enzymatic, and chromatographic methods (McCleary et al 2006). Chromatographic methods are the most efficient ones because they are capable of determining individual sugars from wheat flour and not only the total sugar or sucrose content, with little emphasis on the other individual sugars.…”

mentioning

confidence: 99%

Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times

Codină¹,

Mironeasa²,

Voica³

et al. 2013

Czech J. Food Sci.

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Codină G.G., Mironeasa S., Voica D.V., Mironeasa C. (2013): Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times. Czech J. Food Sci., 31: 222-229.A Principal Component Analysis method based on multivariate analysis was used to evaluate the correlation between the fermentable sugar content of dough and its behaviour during fermentation at different fermentation times of 60, 120, and 180 minutes. The concentration of fermentable sugars during dough fermentation (sucrose, glucose, maltose, and fructose) was determined using a High Performance Liquid Chromatography device. Also, the Chopin Rheofermentometer device was used for the analysis of gas production and dough development at the fermentation times mentioned above. From the aspect of the correlations established between the parameters obtained by the two devices, very good correlations were obtained. For example, the gas production showed a positive correlation with glucose content after 60 min of fermentation (r = 0.846) and a negative correlation with fructose content after 120 min of fermentation time (r = -0.993).

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Measurement of carbohydrates in grain, feed and food

Cited by 36 publications

References 20 publications

Causal Relations Among Starch Biosynthesis, Structure, and Properties

Causal Relations Among Starch Biosynthesis, Structure, and Properties

Pelet ve Ekstrude Mamaların Köpek Beslemede Kullanılması

Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times

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