Food Science and Technology

Effect of disodium phosphate and homogenization on physico-chemical and rheological properties of buffalo skim milk based ultrafiltered retentate

Abstract The concentration of pasteurized buffalo skim milk (PBSM) employing ultrafiltration (UF) alters the chemical composition of ultrafiltered retentate that adversely affect its proteins and salts equilibrium. Effect of stabilizing salts addition in concentrated milks or retentates was majorly dedicated to their thermal stability only. Therefore, this study was aimed to investigate the effect of disodium phosphate (DSP) addition and homogenization of 2.40 × UF retentate (0.60...

Latest Results for Journal of Food Science and Technology

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Physicochemical properties of potato starches manufactured in Hokkaido factories

Abstract Potato starch is an important agricultural product in Hokkaido, the northernmost island of Japan, with output of around 0.18 million tons/year. The present investigation was conducted to evaluate the physicochemical properties of potato starch samples manufactured in 10 factories in Hokkaido. The starch samples were analyzed for pasting properties by rapid visco analyzer (RVA), gelatinization properties by differential scanning calorimetry (DSC), color components, and...

Latest Results for Journal of Food Science and Technology

Sat Mar 30, 2019 02:00

Relationship of Mixolab characteristics with protein, pasting, dynamic and empirical rheological characteristics of flours from Indian wheat varieties with diverse grain hardness

Abstract Mixolab properties of different Indian extraordinarily soft (Ex-SW), hard (HW) and medium hard (MHW) wheat varieties were evaluated and related to damaged starch content, particle size distribution, pasting, Farinographic and Mixographic properties. Water absorption (WA) of HW varieties was higher as compared to other varieties. Higher damaged starch led to more WA in HW varieties while lower in Ex-SW varieties. Unextratable polymeric protein, damaged starch and arabinoxylans...

Latest Results for Journal of Food Science and Technology

Sat Mar 30, 2019 02:00

Utilization of flour from rice brokens in wheat flour chapatti: evaluation of dough rheology, starch digestibility, glycemic index and retrogradation behavior

Abstract Broken rice, a byproduct of the rice milling industry was utilized at different levels to evaluate unleavened flat bread (chapatti) making properties of whole wheat flour. Chapattis were prepared by replacing whole wheat flour with broken rice flour up to 50% level. Mixolab studies revealed that incorporation of rice flour lowered dough development time and dough stability of whole wheat flour up to 23.49% and 78.33%, respectively. Lower retrogradation was observed in...

Latest Results for Journal of Food Science and Technology

Sat Mar 30, 2019 02:00