Effect of addition of methionine and histidine on physicochemical and rheological characteristics of water chestnut starch as revealed by molecular dynamic simulations.

The effect of addition of amino acids including methionine (Met) and histidine (His) at selected concentrations (2, 6, 10, and 15%) on the physicochemical, pasting, and rheological properties of water chestnut starch (WS) was evaluated. A higher quantity of amino acids considerably (p < 0.05) inhibited the ability of starch-amino acid blends to expand their solubility index and swelling capacity.

Cross-linking, carboxymethylation and hydroxypropylation treatment to sorghum dietary fiber: Effect on physicochemical, micro structural and thermal properties.

The effect of cross-linking (CL), carboxymethylation (CM), and hydroxypropylation (HP) on the physicochemical, micro-structural, and thermal properties of sorghum dietary fiber (SODF) was studied. Results reflected that all three modifications significantly (p < 0.05) increased the water absorption capacity, swelling capacity, oil absorption capacity, and soluble dietary fiber content of SODF with CM being the most effective treatment.

Morphological and thermo-mechanical characterization of sweet potato starch based nanocomposites reinforced with barley starch nanoparticles.

The aim of present study was to develop and characterize the biodegradable sweet potato starch-based nanocomposite films reinforced with barley starch nanoparticles (SNP). Sweet potato starch-based films with varying concentrations of barley SNP (5-25% w/w) were manufactured by adopting solution casting method using glycerol as a plasticizer. The morphology, thickness, transparency, water solubility, water vapor transmission rate (WVTR), tensile strength, elongation at break and thermal stability properties of nanocomposite films were evaluated.

Effect of chemical treatments on the functional, morphological and rheological properties of starch isolated from pigeon pea ().

Different chemical treatments (cross-linking, oxidation, and hydroxypropylation) were used to modify pigeon pea starch, and its effect on physiochemical, pasting and rheological properties were studied. Cross-linking and oxidation decreased while hydroxypropylation increased the swelling power of pigeon pea starch. All starch samples showed a decrease in their paste clarities.

Characterization of acid hydrolysis based nano-converted mung bean (Vigna radiata L.) starch for morphological, rheological and thermal properties.

Mung bean starch nanocrystals (SNC) were fabricated using acid hydrolysis. The resulting nanocrystals were studied for their morphological, thermal, and rheological properties. Irregular or round-shaped nano-scale crystals with average hydrodynamic diameter of 179 nm obtained after acid hydrolysis.

Effect of nano-conversion on morphological, rheological and thermal properties of barley starch.

The aim of the present study was to synthesize biodegradable starch nanoparticles (SNP's) from a renewable source like barley starch and to characterize for morphological, crystalline, thermal, and rheological properties. Acid hydrolysis transformed A+V-type round or disc-shaped native starch (NS) granules with an average width of 10 µm and the average length of 22 µm into round or irregular shaped A-type SNP's with an average size of 64 nm with the crystallinity enhanced from 41.75 to 48.

Characterization of acid hydrolysates from barley β-glucan concentrate for their physico-chemical and rheological properties.

The present study was aimed at assessing the influence of acid hydrolysis on the physicochemical and rheological properties of β-glucan concentrate. Barley β-glucan concentrate was subjected to acid hydrolysis for 30 and 60 min. The molecular weight and viscosity were observed to be a function of hydrolysis time and decreased in a duration-based approach.

Barley β-glucan concentrate and its acid hydrolysate for the modification of dough making and rheological properties of water chestnut flour.

β-Glucans are known for their beneficial physiological roles but can be used as potential food hydrocolloid. The present study was performed to assess the potential of barley β-glucan concentrates (native and partially hydrolyzed) in altering the functional properties of water chestnut flour dough. The β-glucan concentrate was subjected to partial hydrolysis to prepare a low molecular weight polymer.

Characterization of partial acid hydrolysates of citrus pectin for their pasting, rheological and thermal properties.

Pectin was subjected to acid hydrolysis with hydrochloric acid for 30 and 60 min to prepare partial hydrolysates (PH30 and PH 60). The influence of acid hydrolysis on the physico-chemical and functional properties were assessed for their potential applications in foods. Acid hydrolysis significantly reduced the molecular weight and viscosity of pectin in a time dependent manner.

Pasting, rheological, and dough mixing behavior of rice flour as affected by the addition of native and partially hydrolyzed β-glucan concentrate.

This study was aimed at evaluating the potential of barley β-glucan concentrates (native and partially hydrolyzed) in modifying the techno-functionality of rice flour dough. β-Glucan concentrate was partially hydrolyzed to obtain a low molecular weight polymer and their influence on the pasting, rheological, and thermal properties of rice dough were assessed. Hydration, thermal, and pasting properties were significantly modified with the added β-glucans.

Synthesis and modification approaches for starch nanoparticles for their emerging food industrial applications: A review.

There is an emerging interest in the development of biomaterial-based nanoparticles. Recent studies have shown that starch nanoparticles (SNP's) could be prepared from starch granules with unique functional properties. Starch nanoparticles/nanocrystals can be prepared by acid or enzymatic hydrolysis, regeneration, mechanical treatments, and combined enzymatic and precipitation methods.

Pectin and its acid hydrolysate for the modification of hydration, pasting, thermal and rheological properties of barley starch.

The influence of native pectin (NP) and its hydrolysate (PH) in modifying hydration, thermal, pasting, rheological and textural properties of barley starch was assessed. The addition of NP and PH significantly modified the hydration properties of barley starch. The swelling and solubility of barley starch increased in the presence of NP while PH decreased it in a concentration dependent manner.

Pasting, rheological, thermal and gel textural properties of pearl millet starch as modified by guar gum and its acid hydrolysate.

The influence of guar gum and its hydrolysate at different concentrations (1 and 2% w/w) on physicochemical, pasting, thermal, rheological and textural properties of pearl millet starch was assessed. The addition of guar gum and its hydrolysate significantly improved the hydration properties of pearl millet starch. NGG significantly (p < 0.

Non-invasive Qualitative Urinary Metabolomic Profiling Discriminates Gut Microbiota Derived Metabolites in the Moderate and Chronic Alcoholic Cohorts.

Background: Excessive alcohol consumption damages the intestine and liver cells directly as well as through unbalancing the gut microbiota.

Objective: The current study was undertaken to correlate the alcohol consumption and change in urinary metabolites profile linked with gut microbiota.

Method: Non-alcoholic (control) healthy (n=22) and moderate alcoholic (n=26) males with an average age of 39.

Antioxidant activity of various extracts of selected gourd vegetables.

Study was conducted to evaluate the antioxidative activity of methanolic (ME), ethanolic (EE) and butanolic extracts (BE) of selected gourd vegetables. The antioxidant activity was investigated using different assays namely ferric thiocyanate test (FTC), thiobarbituric acid test (TBA), ferric reducing antioxidant power (FRAP) and DPPH free radicals scavenging test. A densitometric HPTLC analysis was performed for the analysis of phenolic acids and flavonoids.

Optimization of osmotic dehydration conditions of peach slices in sucrose solution using response surface methodology.

Osmotic dehydration (OD) conditions of peach slices were optimized using response surface methodology (RSM) with respect to sucrose concentration (50-70°B), immersion time (2-4 h) and process temperature (35-55 °C) for maximum water loss (WL), minimum solute gain (SG) and maximum rehydration ratio (RR) as response variables. A central composite rotatable design (CCRD) was used as experimental design. The models developed for all responses were significant.

Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits.

Blends of plantain and chickpea flours each with concentrations of 0, 10, 20, 30 and 40% along with of refined wheat flour were used for development of biscuits. The flours were evaluated for their chemical and functional properties. Plantain flour had highest crude fiber (3.

Studies on effect of multiple heating/cooling cycles on the resistant starch formation in cereals, legumes and tubers.

'Resistant starch' (RS) is defined as starch and starch degradation products that resist the action of amylolytic enzymes. The effect of multiple heating/cooling treatments on the RS content of legumes, cereals and tubers was studied. The mean RS contents of the freshly cooked legumes, cereals and tubers (4.