Effect of the Autoclaving-Cooling Cycle on the Chemical, Morphological, Color, and Pasting Properties of Foxtail Millet Starch.

This study investigated the effect of the autoclaving-cooling (AC) cycle and the starch-to-water ratio on the chemical, morphological, color, and pasting properties of foxtail millet starch to improve its utilization in the food industry. Starch suspensions were prepared using different starch-to-water ratios (i.e.

Characteristics of glucomannan isolated from fresh tuber of Porang (Amorphophallus muelleri Blume).

Porang is a potential source of glucomannan. This research objective was to find a direct glucomannan isolation method from fresh porang corm to produce high purity glucomannan. Two isolation methods were performed.