جستجوی مقالات مرتبط با کلیدواژه « نشاسته اصلاح شده » در نشریات گروه « صنایع غذایی »

In this study, the effect of the interaction between WPC and OSAS in aqueous solution (at total biopolymer concentration 1% w/w) as function of pH (3, 4, 5, 6) and ratio (1:2, 1:1 and 2:1) on the foaming properties (bubble size, foaming capacity and foam stability) was investigated. Smaller bubbles size showed more foam stability. Lowest bubbles size was observed at 1:1 and pH 4 (226.52 µm) and statistical difference between pure WPC (396.15 µm) and WPC-OSAS complex solutions at this pH was significant. Maximum foaming capacity was observed at ratio 1:1 and pH 3 (%186.33) and maximum foam stability was calculated at 1:2 WPC: OSAS and pH 4 (%83.27) and there was significant statistical difference with control sample (WPC solution) (%50.74). This research showed that electrostatic interaction between WPC and OSAS can be used as an effective method for improving foaming capacity and foam stability of WPC at low concentrations.

Cocoa milk is a popular milk-based drink, which its development can play a pivotal role in approaching the per capita dairy consumption in Iran. To sustain the product different stabilizers are used in the industry. The most common of which are carrageenan. Stabilizers are imported; therefore, they affect the finished product price. The main objective of this study was to investigate the effect of stability of acetyl starch with Kapa and Utah carrageenan on pasteurized cacao milk in terms of the characteristics of milk cacao and rheology. Initial experiments concentrating on physicochemical properties of samples which have different levels of starch, kappa, and carrageenan have been done. Initial tests of cacao milk including PH, acidity, and fatty dry matter measurements as well as sensory evaluation on all samples have been carried out. A preliminary analysis of stability and sedimentation was performed using centrifuge. According to the results, 4 samples were selected with better sensory and physicochemical properties among 28 treatments and Rheological tests were performed on these specimens. To better examining the results Hustler-Balkillian, ostwald and Bingham models were used. Herschel-Ballykleychr('39')s model has better adjustment with the results. Finally, according to the results of rheology, a sample with a higher starch content was selected which contains 50% of starch in its stabilizing composition

In this study, 19 samples of biodegradable films using modified starch (0-2 g), albumin (2-0 g), nanoparticles of magnesium oxide (0-5%), were prepared and physicochemical properties including colorimetric, transparency, mechanical, calorimetry and morphological properties were investigated. Addition of magnesium nanoparticles to modified starch-based nanocomposite films and albumin decreased the transparency and increased the opacity of the films and increased the a, b and YI index, indicating an increase in yellow color in films containing high concentrations of MgO nanoparticles and an increase in E film. The addition of MgO nanoparticles to them also improved the strength and mechanical properties of the films (tensile strength and strain to breaking point). Films containing magnesium oxide nanoparticles showed an increase in glass transition temperature, a melting temperature and a decrease in crystallization temperature; Which confirms the positive effect of MgO nanoparticles on increasing the thermal stability of nanobiocomposite films. SEM images of the produced films showed a heterogeneous level in films containing magnesium oxide nanoparticles compared to films without nanoparticles.

In current study, the effect of different hydrocolloids as stabilizer (high bloom gelatin (HBG), low bloom gelatin (LBG), cold water fish skin gelatin (FSG), low methoxyl pectin (LMP) and modified tapioca starch (MS)), was investigated on physicochemical and rheological properties of yogurt in four concentrations. The results showed that in all samples, except pectin, PH decreased over time, but pH reduction in the sample containing modified starch (MS), was significantly higher than other samples. The LMP sample and the HBG sample had the lowest and highest water holding capacity (WHC) with 57 and 78.6 percent respectively. At low concentrations, the stabilizers produced loose tissue in yogurt, but at high concentrations all types of gelatin improved the uniformity of yogurt tissue. The highest tissue consistency was observed in the HBG sample. Also, viscosity of the samples increased with the addition of stabilizers, and there was a significant relationship between stabilizers concentration and viscosity. All of types of gelatin decreased number of grains but starch significantly increased graininess in all concentrations (p<0.05). However FSG showed the best effect and decreasing of graininess.