Kent's Technology of Cereals

Kent, N.L.; Evers, A. D.

doi:10.1533/9781855736603

Cited by 229 publications

(171 citation statements)

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“…Amylose does not appear to have any significant effect on crystallinity in normal and waxy starches (which may be virtually free of amylose), both of which display strong birefringence (Morrison and Karkalas 1990;Zobel 1992;Kent and Evers 1994;Hoover 2001;Tester and Karkalas 2002). others (2007a, 2007b) attributed the differences in crystallinity in different rice starches to differences in proportions of amylose, short side-chain and long side-chain amylopectin.…”

Section: X-ray Diffraction Studiesmentioning

confidence: 96%

Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties—A Review

Wani

Singh

Shah

et al. 2012

Comp Rev Food Sci Food Safe

483

288

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Rice starch is one of the major cereal starches with novel functional properties. Significant progress has been made in recent years on the characterization of rice starches separated from different rice cultivars. Studies have revealed that the molecular structure and functional properties are affected by rice germplasm, isolation procedure, climate, agronomic conditions, and grain development. Morphological studies (microscopy and particle size analysis) have reflected significant differences among rice starch granule shapes (polyhedral, irregular) and in granule size (2 to 7 μm). Nonwaxy and long-grain rice starches show greater variation in granular size than the waxy starches. Rice starch granules are smaller than other cereal starches with amylose contents varying from virtually amylose-free in waxy to about 35% in nonwaxy and long-grain rice starches. Amylose content appears to be the major factor controlling almost all physicochemical properties of rice starch due to its influence on pasting, gelatinization, retrogradation, syneresis, and other functional properties. Waxy rice starches have high swelling and solubility parameters, and larger relative crystallinity values than nonwaxy and long-grain starches. However, nonwaxy rice starches have a higher gelatinization temperature than the waxy and long-grain starches. The bland taste, nonallergenicity, and smooth, creamy, and spreadable characteristics of rice starch make it unique and valuable in food and pharmaceutical applications. This review provides recent information on the variation in the molecular structure and functional properties of different rice starches.

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Section: X-ray Diffraction Studiesmentioning

confidence: 96%

Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties—A Review

Wani

Singh

Shah

et al. 2012

Comp Rev Food Sci Food Safe

483

288

View full text Add to dashboard Cite

show abstract

“…Since these are important factors that affect product quality, texture, color, low breakage susceptibility to dry conditions and ultimately consumer acceptance, they are considered indicators of food quality. It has been stated that texture determines the identity of the product and is often cited as a reason for liking or disliking of foods (Kent & Evers, 1994;Wilkinson, Dijksterhuis, & Minekus, 2001). The color of spaghetti is used as a quality parameter that is directly associated to its acceptability.…”

Section: Introductionmentioning

confidence: 99%

Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties

Flores‐Silva

Berríos

Pan

et al. 2014

CyTA - Journal of Food

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(2015) Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties, CyTAJournal of Food, 13:2, 159-166, DOI: 10.1080/19476337.2014 To link to this article: https://doi.org/10. 1080/19476337.2014.929178 The purpose of this investigation was to determine the physicochemical, textural and sensorial characteristics of gluten-free spaghetti elaborated with unripe plantain, chickpea and maize flours. Luminosity (L*) of the uncooked gluten-free spaghetti was not significantly different from control sample, but in cooked spaghetti, L* value was different. The diameters of raw spaghetti (gluten-free and control) were similar, but lower diameters were determined in cooked gluten-free spaghetti; however, some composites had similar water absorption values. Gluten-free spaghetti had higher hardness, cohesiveness and chewiness than the control but had lower elasticity. The maximum peak viscosity was lower in the gluten-free spaghetti than in the control, and no breakdown viscosity was observed, although high setback viscosity was found. The overall sensorial acceptability was similar in the gluten-free spaghetti among the different formulations, but it was significantly lower than the control. It is possible to prepare gluten-free pasta with textural and overall acceptability.Keywords: banana flour; firmness; water absorption; color; viscosity El objetivo de esta investigación fue determinar las propiedades fisicoquímicas, características de textura y aceptación de espagueti sin gluten elaborado con harinas de plátano verde, garbanzo y maíz. La luminosidad (L*) de los espaguetis sin gluten crudos no fue diferente al control, pero en espaguetis cocidos el valor de L* fue diferente. El diámetro de los espaguetis crudos (sin gluten y control) fueron similares, pero los espaguetis sin gluten cocidos presentaron diámetros inferiores que el control; sin embargo, algunas muestras presentaron valores de absorción de agua similares al control. Los espaguetis sin gluten presentaron mayor dureza, cohesividad y masticabilidad que el control, pero menor elasticidad. El pico de viscosidad máximo fue menor en los espaguetis sin gluten que el control. La aceptabilidad sensorial fue similar en los espaguetis sin gluten, pero fue significativamente menor que en el control. Es posible preparar pasta sin gluten de textura y sabor aceptable.

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“…In order to improve protein content of traditional weaning foods, the legume grain can be used to make bambara-fortified high protein fermented maize dough (Mbata et al, 2009). Wheat flour that is used in biscuit, bread and cake production lacks certain essential amino acids like lysine, tryptophan and threonine (Kent, 1975). Grain legumes that include bambara nuts can be used to make fortified wheat flours that are nutritive (Abu-salem and Abou-Arab, 2011).…”

Section: Bambara Nutmentioning

confidence: 99%

Utilisation of common grain crops in Zimbabwe

Ch¹,

iposha²,

Chagonda³

et al. 2013

Afr. J. Food Sci.

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Grain production in Zimbabwe is very important to food security of the country and therefore should be promoted. Potentially, knowledge on utilisation and value addition of grain crops can be viewed as strong strategies in promoting its production. Value addition results in various products from each grain crop and this may increase utilisation and profitability. In this review paper, an attempt is made to describe the utilisation and value addition of common grain crops to Zimbabwe which include maize, soybeans, wheat, sorghum, groundnuts, pearl millets, bambara nuts and cowpea.

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Kent's Technology of Cereals

Cited by 229 publications

References 0 publications

Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties—A Review

Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties—A Review

Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties

Utilisation of common grain crops in Zimbabwe

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