The properties of starch lipids and the effect of defatting on properties of starch granules from eight rice sorts were studied. Content of lipids associated with starch prepared by sodium dodecyl benzene sulfonate (DoBS) extraction of protein from rice flour ranged from 0.03 to 0.44%. Major lipids were free fatty acids and lysophosphatidyl choline. Major fatty acids were linoleic, palmitic, and oleic or myristic acid. Defatting reduced the gelatinization temperature and the gel viscosity of starch. Various methods of starch preparation were compared.

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A study was made on the properties of starch granules of eight rices differing in amylose content and gelatinization temperature subjected to hydrolysis in 2.2‐N HC1 at 35°C for 15 days. The recovery of lintnerized starch was greater for samples with high gelatinization temperature and, to a lesser extent, high amylose content. Lintnerized starch had sharper X‐ray diffraction peaks than native starch. Their DP ranged from 18.8 to 30.3 glucose units, and the β‐amylolysis limit ranged from 74.5 to 92.1%. Gel chromatography showed two peaks corresponding to DP 29–34 and 14–7. Varietal differences were noted in the ratio of the two amylodextrin peaks.

Background and objectives:The market for plant-based meat alternatives experienced unprecedented growth in the past 3 years bolstered by consumer passion for health and wellness, environmental sustainability, animal welfare, and flexitarian lifestyle. The objective of this review is to summarize the appearance, composition, properties, and plant-based food applications of commercially available textured wheat and textured pea proteins including their blends. This review also covers the chronology of events leading to the development of plant-based meat alternatives, the rationale behind consumer adoption of a plant-based diet, and the different methods of texturizing plant proteins to assume the appearance and texture of real meat.

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This report highlights the structure and myriad properties of wheat starch in various food systems. Granule shape, size, and color, plus the proportion of A‐ and B‐granules, amylose content, and molecular structure largely determine its functionality in food. The role of wheat starch is portrayed in three categories of flour‐based foods that differ in water content. Wheat starch influences the appearance, cooking characteristics, eating quality, and texture of pasta and noodles, and its role is more than a filler in yeast‐leavened bread products. Recent developments in the properties and applications of commercially important wheat pyrodextrins and RS4‐type resistant wheat starches are reported, along with their use to produce fiber‐fortified foods. Gluten‐free foods are also discussed.

Cereal Chem. 88(1):72-79 RS4-type resistant wheat starch (RWS) and resistant potato starch (RPS) were subjected successively to in vitro digestion with pepsin and pancreatin-bile, and the indigestible residues (82.1% db and 74.1% db, respectively) were recovered and subsequently fermented by in vitro techniques using fresh human fecal microbiota as inoculum. Scanning electron microscopy of the indigestible residues showed surface erosion on the residual granules. Total gas production during the in vitro fermentation increased almost linearly over time with the two resistant starches exhibiting similar gas production rates, as well as a similar rate of pro-

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