7 research outputs found
Hydrolysis of starches and flours by sorghum malt amylases for dextrins production
No full textpeer reviewedCorn and wheat starches as well as wheat and cassava flours were hydrolyzed using sorghum malt at 65 °C for 6 hours. During these reactions, dextrose equivalent (DE) values were followed under 3 concentrations of sorghum malt and of calcium chloride. Wheat flour presented the highest DE values and cassava flour had the highest hydrolysis yield. Thus, different dextrins were produced in a pilot plant and were analyzed by HPSEC and HPAEC-PAD for their molecular weight distribution and oligosaccharides composition respectively. The results indicated that oligosaccharides with broad molecular weight distributions were present in the dextrins produced and that the proportion of maltose was very high
Formation and functionality of canola protein isolate with both high- and low-methoxyl pectin under associative conditions
No full textRheological measurements of composite flour containing Jackfruit (Artocarpus heterophyllus Lam.) flesh flour and its identification by pattern recognition methods
No full textOccurrence of aflatoxins in rice and in cassava (Manihot esculenta) products (meal, bread) produced in Guyana
No full textEffect of boiling time on chemical composition and physico-functional properties of flours from taro (Colocasia esculenta cv fouê) corm grown in Côte d’Ivoire
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