Physicochemical properties of selected root and tuber starches and characterization of extruded, chemically modified corn starches

Abstract

Signature was redacted for privacy. Signature was redacted for privacy. Signature was redacted for privacy. Signature was redacted for privacy. Signature was redacted for privacy. Signature was redacted for privacy. Signature was redacted for privacy. iii TABLE OF CONTENTS GENERAL INTRODUCTION I Dissertation Organization LITERATURE REVIEW General Properties of Starch 4 Characteristics of Amylose 4 Characteristics of Amylopectin 6 Intermediate Component 9 Organization of the Starch Granule 10 Minor Components of Starch 11 Gelatinization and Retrogradation 14 Modification of Starches 16 Applications of Starch in Foods 21 References 22

Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches

“…No statistical differences in PT were observed Native potato starch had a very high PV because of its high phosphate monoester content and long branch chains (Jane et al, 1999). The lower PV observed in rice starch is related to its high concentration of lipids and phospholipids linked to amylose and long chains of amylopectin that restrict swelling of granules (McPherson, 1999). We found a significant decrease in PV in both native starches when proteins were added (Table 2).…”

Structuring gluten-free systems: effect of formulation and physical modification of ingredients

“…Native potato starch had a very high PV because of its high phosphate monoester content and long branch chains (Jane et al, 1999). The lower PV observed in rice starch is related to its high concentration of lipids and phospholipids linked to amylose and long chains of amylopectin that restrict swelling of granules (McPherson, 1999). We found a significant decrease in PV in both native starches when proteins were added (Table 2).…”