The physical and chemical constants of cocoa shell fat (a by-product resulted during the production of cocoa butter at chocolate factories) were almost identical with those of cocoa butter obtained from the same cocoa beans except for their high acid value. Shell fat contained more amount of phospholipid content (as cephalin) than cocoa butter. The lipid classes were almost the same in cocoa butter and shell fat, however, the latter contained an unidentified constituent which was not found in cocoa butter. The fatty acids were determined quantitatively by GLC, and the results showed that the predominant acids in cocoa butter were palmitic, and oleic. Less amounts of capric, myristic, palmitoleic and linoleic were found in cocoa butter, whereas more amounts of these acids were found in shell fat. Cocoa butter gave higher values of stearic and myristic acids than those of shell fat. Seventeen compounds were detected by GLC in the unsaponifiable matter of both cocoa butter and shell fat from which eight were identified as C30 hydrocarbon, C32 hydrocarbon, squalene, alpha-tocopherol, cholesterol, campsterol, stigmasterol and beta-sitosterol in the two samples. The sterols were determined quantitatively, and it was found that the predominant sterol in cocoa butter and shell fat was B-sitosterol. Cocoa butter contained higher values of stigmasterol than that of shell fat, which contained increasing values of campsterol, low values of cholesterol were found in both samples. Stability of cocoa butter and shell fat towards oxidative rancidity at 100 degrees C was the same (10.5 hrs).
Gelatinization and pasting characteristics of milled powder of shortgrain rice varieties gave Amylograms which generally exhibited lower gelatinization temperatures and longer gelatinization times than long‐grain varieties. Galatinization temperatures and peak viscosities were independent of amylose and protein contents; the drop in viscosity at 94 °C generally was negatively correlated with protein content but positively correlated with amylose content. The maximum volume‐expansion ratio and water absorption ratio for short‐grain varieties were lower than with the long‐grain varieties, and the two ratios were also related to the amylose content. Apparently cooking period was the principle factor for controlling the degree of cooking.
Hydroxyethyl starches were prepared by reaction of potato and corn starches with ethylene oxide. The degree of substitution (DS) was determined by the acetylation method and was 0.02 to 0.20 per glucose unit. Determination of position of the alkoxyl groups by thin layer chromatography indicates that 85% of the groups were attached to C2. Periodic oxidation of the hydroxyethyl starch indicated decrease with the increase of DS due to the resistance of C2-3 substituted glycol to cleavage. The iodine adsorption decreased with increasing DS. Therefore iodine adsorption could be taken as a measure of the degree of modification of starch molecule. Darstellung und Beurteilung von Hydroxyethylstarke. Durch Reaktion von Kartoffel-und Maisstarken mit Ethylenoxid wurden Hydroxyethylstarken dargestellt. Der Substitutionsgrad (DS) wurde durch die Acetylierungsmethode bestimmt und lag zwischen 0,02 und 0,20 je Glucoseeinheit. Die Bestimmung der Stellung der Alkoxylgruppen durch Diinnschichtchromatographie zeigte, dalj 85% der Gruppen an das C-Atom 2 gebunden waren. Die Periodoxidation der Hydroxyethylstarke nahm mit zunehmendem DS ab, entsprechend dem Widerstand der bei der Spaltung zwischen C 2 und C3 substituierten Glykolgruppierungen. Die Iodaasorption verminderte sich ebenfalls mit steigendem DS. Daher kann sie als Ma0 fur den Modifizierungsgrad der Stlrke herangezogen werden. ): Effect 01 germination on physico-chemical and bread-baking properties of yellow pea, lentil, and faba bean flours and starches (EinfluB der Keimung auf die physikochemischen und Brot-Backeigenschaften von gelben Erbsen-, Linsen-und Faba-Bohnenmehlen und -starken). Cereal Chem. 57 (1980), 390-6 (Eng.). Lundry, J.; Moureaux, T. (Inst. Nat. Recherche Agr., Lab. d'Etude des Proteines, Versailles, France) : Distribution and amino acid composition of protein groups located in different histological parts of maize grain (Verteilung und Aminosaure-Zusammensetzung von Proteinfraktionen in verschiedenen histologischen Teilen des Maiskorns). J . Agr. Food Chem. 28 (1980), 1186-91 (Eng.). Meuser, I;. ; Smolnik, H.-D. (Inst. Lebensmitteltechnol. Getreidetechnol., Tech. Univ., Berlin, Ger.): Application of the membrane filter technique for the processing of waste water in wheat starch production (Anwendung der Membranfiltrationstechnik zur Aufarbeitung des ProzeBwassers bei der Weizenstarkegewinnung). Schriftenreihe Tech. Univ., Berlin, Fachgeb. Getreidetechnol. (1979), 1-98 (Ger.). Nakayama, T.; Ogawu, T.; Shinkai, K.; Skoji, K. (Nihon Nosan Kogyo K. K., Yokohama, Japan): Method of quick gelatinization of starch (Eine Methode zur schnellen Verkleisterung von Starke). Nihon Nosan Kogyo Kenkyu Nempo 9 (1979), 89-99 (Japan.). Mishler, J . M . ; Ricketts, C. R.; Parkhouse, E. J.; Borberg, H.; Gross, R. (Med. Universitatsklinik, Koln, Ger.): The catabolism of low molecular weight hydroxyethylated amylopectin in man. II. Changes in the urinary molecular profile (Der Katabolismus von Hydroxy-
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