The physico-chemical properties of cassava starch in relation to the texture of the cooked root

No Abstract

Thermal analysis of food carbohydrates by determination of starch gelatinization phenomena

Abstract: A calorimetric (DSC) method for the analysis of starches and food-related compounds, based on the determination of onset and peak temperature (T-o, T-p) and the apparent enthalpy change (Delta H) of the starch gelatinization process is described. To set up the best experimental conditions to apply, the parameters that could affect the calorimetric response, such as temperature range of thermal analysis, water/starch ratio in the mixture, heating rate, size and weight of sample, time-temperature condition, were investigated. The method was applied to characterise starches, semolina and alimentary pasta

EVALUATION OF THE MOISTURE AND ASH CONTENTS IN WHEAT MILLS BY MULTISTEP PROGRAMMED THERMOGRAVIMETRY

The determination of the moisture and ash contents in wheat mills was developed using multistep programmed thermogravimetric analysis. Preliminary research to determine the most suitable analytical conditions (carrier gas and flow rate, furnace temperature, isothermal time, type and weight of sample and size of particles) was also carried out. Commerical flours milled from soft and hard wheats with a wide range of fibre content were analysed using both the proposed method and the Italian official methods. The same results were obtained from all these methods. Nevertheless, the thermogravimetric method has some advantages: the analysis takes place on the same sample; it requires very small samples; and it is easy and rapid