Influence of oxidation, acetylation and hydrothermal treatment on structure and functionality of common buckwheat starch.

The set aim of present work was to investigate the effects of acetylation, oxidation and heat moisture treatment on physicochemical, pasting, gel texture, structural, thermal and morphological properties of common buckwheat starch. Swelling power and solubility of starches reduced after modification except acetylation. Color of buckwheat starch improved after oxidation and acetylation.

Effect of hybrid drying on the quality attributes of formulated instant banana-milk powders and shakes during storage.

The present research aimed to evaluate the effect of microwave-assisted conventional drying (hybrid drying) on the physico-chemical and functional characteristics of formulated instant banana-milk powders (IBSPs), and organoleptic attributes of banana-milk shakes during storage. The instant powders were prepared from ripe (IBSP (control) and IBSP) and overripe (IBSP) bananas using hot-air drying (control) and hybrid (microwave assisted hot-air) drying. The water holding capacity, water solubility index, and viscosity of fresh samples, IBSP, IBSP and IBSP were 1.

Effect of fats and oils on pasting and textural properties of wheat flour.

Effects of fats and oils on pasting and textural properties of soft and hard wheat flours were investigated. Fats and oils significantly diminished peak viscosity, trough, breakdown, setback, final viscosity and escalated the pasting temperature. Effects on pasting properties were found more noticeable for soft wheat flour.

Physicochemical, thermal and structural properties of heat moisture treated common buckwheat starches.

Common buckwheat starch modified by heat moisture treatment at different temperatures was analysed for functional, pasting, structural, thermal, gel textural and morphological properties. Heat moisture treatment decreased swelling power, solubility and oil absorption capacity while amplified water absorption capacity of buckwheat starch. Lower whiteness index with higher a* and b* values were observed for treated starches.

Morphological, pasting, and textural characterization of starches and their sub fractions of good and poor cookie making wheat varieties.

Starch and its sub-fractions of good and poor cookie quality wheat varieties were examined. Scanning electron microscopy images demonstrated that A-type starch granules were lenticular shape with larger diameter of 18.80-21.

Thermal, structural and textural properties of amaranth and buckwheat starches.

Starches isolated from amaranth and buckwheat were analysed for thermal characteristics, crystallinity, gel textural properties and light transmittance. Buckwheat starch gels were harder with higher chewiness and springiness than amaranth starch gels. Starch from common buckwheat produced the hardest gel and amaranth starch from VL-44 cultivar produced the softest gel.