Impact of hydroxypropylation coupled with extrusion treatment on the morphological, structural, and rheological properties of sorghum and corn starch.

The purpose of the present study to prepare hydroxypropyl derivatives (HP) instant (partially cold-water swell-able) starches via extrusion technique (Ex) from sorghum and corn. The native and hydroxypropylated (at propylene level 5 % and 12 %) starch extrudates were evaluated for functional, structural, thermal and rheological properties. The development of extrudates provides ease to industries as they are easily soluble in aqueous mediums and does not require any prior heating.

Enhancing functional properties of rice starches through hydroxypropylation for development of reduced-fat white sauces.

Present study investigated the preparation of commonly used white sauce with 50 % less added fat by using 10 % hydroypropylated Irri and Basmati rice starches in the formulation. The sauces incorporated with hydroxypropylated starches exhibited significantly lower gelatinization temperature and time, while the change in maximum viscosity was insignificant. Significantly improved stability at ambient, refrigeration, and freezing temperatures of reduced-fat white sauces was observed whereas change in the taste was insignificant.

A combined use of different functional additives for improvement of wheat flour quality for bread making.

Background: Low-protein wheat flour can produce bread with poor texture and appearance, reducing its nutritional value and market appeal. This is a growing concern for both the food industry and consumers relying on wheat as a dietary staple. The present study evaluated the individual and combined effects of bacterial xylanase (BX), maltogenic α-amylase (MG), vital gluten (VG) and ascorbic acid (AA) with respect to improving weak flour properties for bread making.

X-ray imaging of 30 year old wine grape wood reveals cumulative impacts of rootstocks on scion secondary growth and Ravaz index.

Annual rings from 30 year old vines in a California rootstock trial were measured to determine the effects of 15 different rootstocks on Chardonnay and Cabernet Sauvignon scions. Viticultural traits measuring vegetative growth, yield, berry quality, and nutrient uptake were collected at the beginning (1995 to 1999) and end (2017 to 2020) of the lifetime of a vineyard initially planted in 1991 and removed in 2021. X-ray Computed Tomography (CT) was used to measure ring widths in 103 vines.

Comparative study on morphological, rheological and functional characteristics of extruded rice starch citrates and lactates.

Two levels of chemically modified starches (starch citrates and lactates) prepared at 20% and 40% w/v concentration was subjected to extrusion to produce pregelatinized starches (PG). Starch citrates and lactates modified at 20% and 40% level were referred as (SC20 and SC40) and (SL20 and SL40), respectively. These PG starches underwent significant structural changes during extrusion as depicted by scanning electron micrographs.

Combined effects of hydroxypropylation and alcoholic alkaline treatment on structural, functional and rheological characteristics of sorghum and corn starches.

This study describes the effects of hydroxypropylation (HP) on sorghum and corn cold water soluble (CWS) starches prepared via alcoholic alkaline treatment (AAT). Propylene oxide (5% and 12% on starch weight basis) was used to modify both sorghum and corn starches. SEM analysis revealed that HP modification prior to AAT altered the granular morphology of native CWS starches.

Structural, functional and digestibility characteristics of sorghum and corn starch extrudates (RS) as affected by cold storage time.

The aim of the study was to compare the properties of resistant starch (RS) formed during extrusion of corn and sorghum starches. The extrudates were stored for 7 and 14 days at 4 °C to allow for molecular rearrangement i.e.

Effects of cross linking and/or acetylation on sorghum starch and film characteristics.

In the present study, starch was modified by a) cross-linking through addition of 3% mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) based on starch weight b) acetylation through addition of 2%, 4% and 6% acetic anhydride based on starch weight c) dual modification i.e. cross-linking using 3% mixture of STMP and STPP followed by acetylation at 2%, 4% and 6% levels based on starch weight.

Characterization of hydroxypropylated-distarch phosphate barley starch and its impact on rheological and sensory properties of soup.

Barley starch was dual modified by hydroxypropylation using 8% and 12% propylene oxide, separately, based on starch weight (dry basis) followed by cross-linking through addition of 1% mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) to form 8HPCL and 12HPCL E1442 (hydroxypropylated-distarch phosphate) barley starches, respectively. These modified starches were incorporated at 5% and 8% levels in soups. Functional characteristics of starches like swelling power, solubility and water retention capacity greatly improved after dual modifications.

Comparative study on effects of citric and lactic acid treatment on morphological, functional, resistant starch fraction and glycemic index of corn and sorghum starches.

The present study isolated starch from corn and sorghum grains through wet milling procedure. Sorghum starch is considered an alternative to corn starch in future, due to similar functional properties. However, agronomically sorghum is a cheap input cost crop compared to sorghum and can grow in drought hit areas.

Rice starch citrates and lactates: A comparative study on hot water and cold water swelling starches.

In the present study, modifications were done by varying concentration of citric and lactic acid (20 g and 40 g) to produce starch citrates (SC, SC) and lactates (LA, LA), followed by alcoholic alkaline treatment to produce cold water swelling modified starches (CWS). These modified starches were then compared to their native hot water swelling (HWS) counterparts in terms of functional properties. The CWS starches demonstrated instant viscosity even at room temperature and thus eliminate the need of heating assembly.

Physical, thermal, mechanical and barrier properties of pearl millet starch films as affected by levels of acetylation and hydroxypropylation.

Starch-based films possess potential application in food packaging, due to their biodegradability, lower cost, stretchability and clarity. The aim of this work was to develop novel edible films from native, acetylated and hydroxypropylated pearl millet starches with improved flexibility, transparency and water barrier properties. Each film contained a fixed concentration of starch (3 g/100 g) and glycerol (30%, w/w based on starch weight).

Rheological characterization of cold water soluble rice (Oryza sativa) starch lactates and citrates prepared via alcoholic-alkaline method.

The present study prepared citrates and lactates from rice starch which were then given alcoholic-alkaline treatment to produce cold water soluble (CWS) starches. These chemically modified starches were then compared in terms of rheological parameters to their hot water soluble starches (without alcoholic-alkaline treatment). FTIR spectra showed characteristic peak between 1710-1727 cm which confirmed esterification of starch via citrate and lactate groups.

Time-Kill Kinetics of Lipid Fractions Isolated from Condiments against Foodborne Pathogens.

Lipid fractions that are extracted from condiments have a wide array of biological potential and are commonly utilized for medicinal and culinary applications. This investigation aims at determining the antimicrobial potential of lipid fractions isolated using two different solvent systems against five foodborne pathogens. The antibacterial efficacy was tested after 0, 1, 2, 3 and 24 h of incubation with the active agent.

Native and modified Sorghum starches as wall materials in microencapsulation of nutmeg oleoresin.

The effect of the partial or total substitution of gum arabic (GA) with native (NA), octenyl succinic anhydride (OSA) and succinylated (SUC) sorghum starches on microencapsulation of nutmeg oleoresin was studied using spray drying technique. The oleoresin with 10% load is emulsified by using three different combinations of GA along with native and modified sorghum starches. The proportion of GA and sorghum starch was fixed at 75:25, 50:50, and 25:75.

Effect of guar gum coatings containing essential oils on shelf life and nutritional quality of green-unripe mangoes during low temperature storage.

This study investigated the effect of treatment of guar gum coating coupled with essential oils. Harvested unripe green mangoes (UGM) were preserved using edible coatings containing essential oils of Nigella sativa, Coriandrum sativum, Foeniculum vulgare and Laurus nobilis derived using two different solvents (methanol and ethanol) and stored at refrigeration temperature (10°C, 80-85% relative humidity). Physiological and biochemical parameters that assess the quality of fruits were determined.

Characterization and utilization of hydroxypropylated rice starches for improving textural and storage properties of rice puddings.

This work investigated the effect of hydroxypropylation on the physicochemical characteristics of Basmati and Irri rice starches with milk and water. The effect of hydroxypropylated starches on the storage, texture stability and sensory characteristics of rice pudding was studied. Pudding was prepared by replacing 3%, 5% and 10% of Irri rice flour with native and hydroxypropylated starches isolated from two predominant rice varieties of Pakistan; Irri and Basmati.

Comparison Of Dietary Practices And Body Mass Index Among Educated Housewives And Working Women In Karachi.

Background: Body Mass Index (BMI) is considered as a major determinant of health. The objective of study was to find out differences between dietary practices, as well as BMI in educated housewives and working woman. It is supposed that both study groups may have difference in work pressures with resultant diverse preferences for food.

Dietary practices and severity of depression. Comparative study among housewives and working women in Karachi.

Objective: To compare levels of depression and locate difference in effects of dietary practices on depression severity in housewives and working women.

Methods: This comparative, cross-sectional study was conducted at the University of Karachi and the Dow University of Health Sciences, Karachi, from January to April 2015. Convenient sampling method was used.

Utilization of chemically modified pearl millet starches in preparation of custards with improved cold storage stability.

Custards were prepared using five ingredients: milk powder, modified pearl millet starch, sugar, vanilla essence and water. The effect of adding hydroxypropylated starch (HPS), succinylated starch (SUS), oxidised starch (OXS) and acetylated starch (ACS) on cold storage stability, pasting, textural and sensory properties was studied and compared to custards containing native pearl millet starch (NS). Interestingly, all chemically modified starches reduced syneresis and no water weeping was observed in custard sample incorporating hydroxypropylated starch (HPC) even after 7days of cold storage.

Influence of different molar concentrations of acid on morphological, physicochemical and pasting properties of Pakistani Basmati and Irri rice starches.

Starches extracted from two dominant varieties of rice, Basmati and Irri were subjected to acid hydrolysis by preparing starch slurry of 35% (w/v) in HCl solutions of concentrations 0.1M, 0.3M and 0.

Association of dietary patterns with anthropometric, lifestyle and socio-economic factors among women of selected communities from Karachi, Pakistan.

Objective: To identify major dietary patterns and examine their association with anthropometric, lifestyle and socio-economic factors among women belonging to different communities living in Karachi.

Methods: This cross-sectional study was conducted in Karachi from June 2014 to August 2015, and comprised women of Aga Khani, Dawoodi Bohra and Memon communities. Dietary data was collected through a 108-item food frequency questionnaire and dietary patterns were derived by factor analysis.

Effect of succinylation on functional and morphological properties of starches from broken kernels of Pakistani Basmati and Irri rice cultivars.

Starch extracted from broken kernels of Basmati and Irri rice varieties of Pakistani rice were subjected to modification by addition of succinic anhydride at levels of 2%, 4% and 5% based on dried weight of starch. The succinyl content of Irri rice starch increased with the concentration of succinic anhydride. Scanning electron micrographs revealed presence of dents and fusion of rice starch granules.

Effect of pentosans addition on pasting properties of flours of eight hard white spring wheat cultivars.

The effects of water extractable pentosans (WEP) and water unextractable pentosans (WUP) on pasting properties in flours of eight different hard white spring wheat (HWSW) cultivars was studied. WEP and WUP isolated from a hard wheat flour were added to each of the cultivars at 1% and 2% level. The results indicated that WEP exhibited a pronounced effect on pasting properties as compared to WUP and variety.

A successful chronic care program in Al Ain-United Arab Emirates.

Background: The cost effective provision of quality care for chronic diseases is a major challenge for health care systems. We describe a project to improve the care of patients with the highly prevalent disorders of diabetes and hypertension, conducted in one of the major cities of the United Arab Emirates.

Settings And Methods: The project, using the principles of quality assurance cycles, was conducted in 4 stages.