• Title/Summary/Keyword: maize starch

Search Result 65, Processing Time 0.025 seconds

Effects of RS-3 type resistant starches on breadmaking and quality of white pan bread (RS-3형태의 저항전분 첨가가 제빵 및 빵의 품질에 미치는 영향)

  • 송지영;이신경;신말식
    • Korean journal of food and cookery science
    • /
    • v.16 no.2
    • /
    • pp.188-194
    • /
    • 2000
  • Effects of native and RS-3 type resistant starches prepared from autoclaved-cooled amylomaize VII(AVII) and normal maize starches(NMS) on the rheological and baking properties of wheat flour dough and quality of breads were investigated. In farinogram, water absorption and dough development time were increased, but stability was reduced by the addition of RS. The addition of native starches or resistant starch made from AVII to wheat flour improved the total volume and specific loaf volume of bread compared with the control(no addition), but the addition of NMS-RS reduced those. During the storage of bread at room temperature, the moisture content of control was decreased but those of native starch- or RS-added breads remained constantly. AVII-RS- or NMS-RS-added bread was evaluated to have good overall acceptability compared with control by elementary school students. The addition of enzyme-resistant starch to bread regardless of botanical sources of starch not only improved the overall acceptability and nutritional benefits but also improved the sensory acceptability.

  • PDF

Action of ${\alpha}$-Amylase and Acid on Resistant Starches Prepared from Normal Maize Starch

  • Lim, Jin-Woo;Mun, Sae-Hun;Shin, Mal-Shick
    • Food Science and Biotechnology
    • /
    • v.14 no.1
    • /
    • pp.32-38
    • /
    • 2005
  • Effects of acid and ${\alpha}$-amylase on resistant starches including retrograded RS3 and cross-linked RS4 prepared from normal maize starch were investigated. Acid and ${\alpha}$-amylase hydrolytic patterns of RS3 were similar, while those of native starch and RS4 differed. Acid hydrolysis rate of RS3 was markedly higher at initial stage, then slowly decreased up to 20 days, whereas that of RS4 increased continuously. The sizes of acid- and ${\alpha}$-amylase-treated RS3 residues decreased, but those of RS4 remained unchanged. X-ray patterns of all treated residues did not change; however, the peak intensities increased. Swelling power of RS3 increased to 150% at $95^{\circ}C$, whereas that of RS4 differed depending on the treatment condition. Swelling power of acid-treated RS4 residue increased markedly, but that of ${\alpha}$-amylase-treated one remained constant. Gel filtration chromatography profiles of untreated RS3 and RS4 residues were similar, whereas that of acid-treated RS4 residue was different from them. RS showed different hydrolytic behavior by acid and ${\alpha}$-amylase depending on the type, and susceptibility of RS3 was higher than that of RS4.

Quality Characteristics of Noodle with Health-Functional Enzyme Resistant Starch (기능성 소재인 효소저항전분을 이용한 국수의 품질특성)

  • Mun, Sae-Hun;Shin, Mal-Shick
    • Korean Journal of Food Science and Technology
    • /
    • v.32 no.2
    • /
    • pp.328-334
    • /
    • 2000
  • A study was conducted to investigate the effect of ACAMS(Autoclaved-cooled amylomaize VII) and ACNMS(Autoclaved-cooled normal maize starch) containing resistant starch(RS) on ASW (Australian wheat flour) rheology and noodle quality. The water absorption in farinograph increased with the addition of ACAMS and ACNMS, but the dough stability decreased with the addition. The ACNMS added flours showed the highest initial pasting temperature and the lowest peak viscosity in RVA. The addition of ACAMS and ACNMS were not effective on the weight and volume of cooked noodles during cooking time for 5 min. However, as the cooking time increased, noodle weight and volume were the highest in control(no RS added flour) and the lowest in ACNMS added flours. Noodle texture was evaluated using rheometer. The hardness of RS(ACAMS, ACNMS) added noodles was higher than that of control. Cohesiveness was significantly different between control and ACAMS added noodles, but the cohesiveness of ACNMS added noodles was similar to other noodles. The elasticity of ACNMS added noodles in sensory test was lower than that of control but the smoothness and overall acceptibility were higher.

  • PDF

Formation and Properties of Gel from Maize Starches with Different Amylose Content (아밀로오스 함량이 다른 옥수수 전분의 겔 형성과 특성)

  • 문세훈;김완수;신말식
    • Korean journal of food and cookery science
    • /
    • v.13 no.4
    • /
    • pp.379-383
    • /
    • 1997
  • To study the effect of amylose on the mechanism of gel formation, swelling power, water solubility, the pattern of alkali gelatinization and gel properties were investigated. The swelling power of waxy maize starch (Amioca) was the highest and followed by those of PFP > Amaizo > Amylomaize VII. Amioca showed higher iodine affinity of soluble amylose than other maize starches. The apparent viscosity of alkali gelatinization measured by Brookfield viscometer for Amaizo was 70${\times}$10$^3$cp which was higher than Amylomaize VII. The apparent viscosity of PFP was increased to 70${\times}$10$^3$cp and then decreased. As maize starches were autoclaved at 121$^{\circ}C$ with starch: water ratio (1 : 9) and autoclaving-cooling cycle were up to 4 times, gel properties were measured by rheometer. Amaizo showed the highest value for hardness, adhesiveness, springiness, and cohesiveness, and hardness of gel after two cycles of autoclaving-cooling was the highest. Gel properties seemed to be affected by the chain length of amylose rather than the content of amylose.

  • PDF

Replacement of Yellow Maize with Pearl Millet (Pennisetum typhoides), Foxtail Millet (Setaria italica) or Finger Millet (Eleusine coracana) in Broiler Chicken Diets Containing Supplemental Enzymes

  • Rama Rao, S.V.;Raju, M.V.L.N.;Reddy, M.R.;Panda, A.K.
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.17 no.6
    • /
    • pp.836-842
    • /
    • 2004
  • An experiment was conducted to study the performance of broilers chicks (2 to 42 d of age) fed diets containing pearl millet (PM, Pennisetum typhoides), foxtail millet (FOM, Setaria italica) or finger millet (FIM, Elusine coracana) totally replacing (w/w) yellow maize (YM) with and with out supplementing non-starch polysaccharide (NSP) hydrolysing enzymes at the rate of 0.5 g/kg diet. Enzyme preparation contained amylase 2,400 units, hemi-cellulase 5,400 units, cellulase 12,000 units, protease 2,400 units and beta-glucanase 106 units/g. Each diet was fed to eight replicates (five female Vencob broilers/replicate) housed in stainless steel battery brooders. The estimated metabolizable energy (ME) contents of YM, PM, FOM and FIM were FM (PM) were about 3,389, 2,736, 3,303 and 2,846 kcal/kg, respectively. Total replacement of YM with FOM did not influence the body weight gain, ready to cook yield, relative weights of giblet, liver, intestine, lymphoid organs (bursa and spleen) and length of intestine, antibody titers and livability at 42 d of age. But the food efficiency decreased significantly in FOM fed broilers compared those fed YM. Further, the fat content in thigh muscle reduced with FOM fed groups compared to those fed YM. The performance of broilers decreased significantly in PM and FIM fed broilers compared to those fed YM. The relative weights of giblet, gizzard and liver increased in FIM fed groups compared to those fed YM as the principal source of energy in broilers. Incorporation of NSP hydrolysing enzymes in commercial broiler diets improved the efficiency of feed utilization during starter phase but not at 42 d of age. The results thus indicate that yellow maize can be replaced in toto on weight basis in commercial broiler diets without affecting the performance. Supplementation of NSP hydrolysing enzymes was beneficial in enhancing feed utilization during the starter phase.

Formation and Properties of Gel from Maize Starches with Different Amylose Content (아밀로오스 함량이 다른 옥수수 전분의 겔 형성과 특성)

  • 문세훈;신말식
    • Proceedings of the SOHE Conference
    • /
    • 1997.12a
    • /
    • pp.45-49
    • /
    • 1997
  • To study the effect of amylose on the mechanism of gel formation, swelling power, water solubility, the pattern of alkali gelatinization and gel properties were investigated. The swelling power of waxy maize starch(Amioca) was the highest and followed by those of PFP >Amaizo > Amylomaize Ⅶ. Amioca showed higher iodine affinity of soluble amylose than other maize starches. The apparent viscosity of alkali gelatinization measured by Brookfield viscometer for Amaizo was $70{\pm}10^3cp$ which was higher than Amylomaize VII. The apparent viscosity of PFP was increased to $70{\pm}10^3cp$ and then decreased. As maize starches were autoclaved at $121^{\circ}C$ with starch : water ratio (1:9) and autoclaving-cooling cycle were up to 4 times, gel properties were measured by rheometer. Amaizo showed the highest value for hardness, adhesiveness, springiness, cohesiveness, and hardness of gel after two times of autoclaving-cooling cycles was the highest. Gel properties was thus affected by the chain length of amylose rather than amylose content.

  • PDF

Parametric Optimization of Feruloyl Esterase Production from Aspergillus terreus Strain GA2 Isolated from Tropical Agro-Ecosystems Cultivating Sweet Sorghum

  • Kumar, C. Ganesh;Kamle, Avijeet;Mongolla, Poornima;Joseph, Joveeta
    • Journal of Microbiology and Biotechnology
    • /
    • v.21 no.9
    • /
    • pp.947-953
    • /
    • 2011
  • A fungal strain, Aspergillus terreus strain GA2, isolated from an agricultural field cultivating sweet sorghum, produced feruloyl esterase using maize bran. In order to obtain maximum yields of feruloyl esterase, the solid state fermentation (SSF) conditions for enzyme production were standardized. Effective feruloyl esterase production was observed with maize bran as substrate followed by wheat bran, coconut husk, and rice husk among the tested agro-waste crop residues. Optimum particle size of 0.71-0.3 mm and moisture content of 80% favored enzyme production. Moreover, optimum feruloyl esterase production was observed at pH 6.0 and a temperature of $30^{\circ}C$. Supplementation of potato starch (0.6%) as the carbon source and casein (1%) as the nitrogen source favored enzyme production. Furthermore, the culture produced the enzyme after 7 days of incubation when the C:N ratio was 5. Optimization of the SSF conditions revealed that maximum enzyme activity (1,162 U/gds) was observed after 7 days in a production medium of 80% moisture content and pH 6.0 containing 16 g maize bran [25% (w/v)] of particle size of 0.71-0.3 mm, 0.6% potato starch, 3.0% casein, and 64 ml of formulated basal salt solution. Overall, the enzyme production was enhanced by 3.2-fold as compared with un-optimized conditions.

Effect of Xylanase on Performance and Apparent Metabolisable Energy in Starter Broilers Fed Diets Containing One Maize Variety Harvested in Different Regions of China

  • O'Neill, H.V. Masey;Liu, N.;Wang, J.P.;Diallo, A.;Hill, S.
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.25 no.4
    • /
    • pp.515-523
    • /
    • 2012
  • The objective of this study was to investigate the variability in broiler performance, apparent metabolisable energy (AME) and ileal digestible energy (IDE) between five different maize samples fed with and without xylanase at 16,000 U/kg. Various in vitro characterisations were conducted to determine if any could predict performance or AME. Samples of the maize were harvested in five diverse regions and fed individually in a mash diet as follows (g/kg): test maize 608.3; soya bean meal (SBM) 324.1; poultry fat 25.2; salt 4.6; met 2.6; lys 1.6; thr 0.5; limestone 9.7, dical 18.4; vit/min 5.0; CP 210 and ME (kcal/kg) 3,085. The diets were fed to 720 broilers with 6 replicates, each containing 12 birds per treatment, from 0 to 18 d of age. Maize samples were analysed for starch, protein, crude fibre, fat, protein solubility index (PSI) and vitreousness using near infra red reflectance spectroscopy (NIR). They were also assayed using an in vitro starch digestibility method. The results showed that there was no effect of harvest region on the feed intake (FI), body weight gain (BWG) or feed conversion ratio (FCR) of the broilers over the 18 d period (p = 0.959, 0.926, 0.819 respectively). There was an improvement in all parameters with the addition of xylanase (FI p = 0.011; BWG and FCR p<0.001). There was a significant positive effect of xylanase on IDE, AME, IDE Intake (IDEI) and AME intake (AMEI) (p<0.0001 in all cases). Although there was no significant effect of maize source, there was a strong trend towards variability in IDE (p = 0.066) and AME (p = 0.058). There were no significant correlations (p<0.05) between any proximate or physiochemical values and any performance or AME values. This may suggest that none of those selected were suitable predictors for performance or AME. The broilers performed well according to the breed guidelines, with slightly increased FI, increased BWG and similar FCR prior to the addition of xylanase. When FCR and BWG were analysed with FI as a covariate, xylanase addition remained significant suggesting that the improvement in BWG and FCR was driven by an increase in digestibility and nutrient availability.

Effects of Transglutaminase on the Physical Properties of Resistant Starch-added Wheat Flour Doughs and Baguettes

  • An, Young-Hyun;Gang, Dong-Oh;Shin, Mal-Shick
    • Food Science and Biotechnology
    • /
    • v.14 no.5
    • /
    • pp.608-613
    • /
    • 2005
  • Effects of transglutaminase (TG) on physicochemical properties of dough prepared with 20% resistant starch (RS)-added wheat flour were investigated. RS levels of wheat flours added with native wheat starch (NS), Hi-maize (RS2), retrograded (RS3), and cross-linked (RS4) wheat starches were 2.97, 11.88, 5.79, and 9.09%, respectively. Peak viscosity of NS-added flour was higher, whereas setback was lower, than those added with other resistant starches. TG had no effect on pasting behaviors of RS-added flours. Water absorption ranged from 66.5 to 79.0%, and development time increased with RS addition. TG increased tensile strength of dough after fermentation and bread volume, due to well-developed gluten network resulting from cross-linking facilitated by TG Addition of TG decreased hardness of baguettes, with RS2-added baguette showing lowest value. These results indicate addition of TG enhanced eating quality of RS-added breads.

Effects of Resistant Starches on the Characteristics of Sponge Cakes (저항전분을 첨가한 스폰지 케이크의 특성)

  • 김명희;김정옥;신말식
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.30 no.4
    • /
    • pp.623-629
    • /
    • 2001
  • This study was investigated the quality characteristics of sponge cakes which were prepared b replacing 30% of flour with raw starch and resistant starches, such as, 4 cycled autoclaved-cooled RS 3 maize starch(RS 3), cross-linked RS 4 maize starch (RS 4) was superior to control cake( 100% flour cake). Addition of starches except RS 3 made crust and crumb color lighter and decreased hardness. Especially, cake containing RS 4 had the softest texture. For the adhesiveness and cohesiveness, cake containing RS 4 showed the least changes during 5 storage days. In DSC measurement, cakes containing RS 4 and ARS 4 showed high enthalpy in despite of low hardness. Sensory evaluation showed that cakes containing RS 4 and ARS 4 were significantly moist and soft compared to others. Overall acceptability of cakes containing starch, RS 4 and ARS 4 were evaluated excellent. Therefore, it can be suggested that RS 4 and ARS 4 can be added to the sponge cake for the quality improvement and functional element.

  • PDF