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Utilization of Mixolab® to predict the suitability of flours in terms of cake quality
The objective of this study was to determine the possibility of using Mixolab® to predict the cake baking quality of different wheat flours. Mixolab® data were also compared with various flour… Expand
Predicting the cookie quality of flours by using Mixolab®
The objective of this study was to determine the possibility of using Mixolab® to predict the cookie baking quality of different wheat flours. Mixolab data was also compared with various flour… Expand
Potential utilization of Mixolab for quality evaluation of bread wheat genotypes.
ABSTRACT The aim of this study was to determine the possibility of using Mixolab to assess the quality of different wheat genotypes. Mixolab data were compared with various flour quality… Expand
Effect of debranching and heat treatments on formation and functional properties of resistant starch from high-amylose corn starches
High-amylose corn starches [(Hylon V (H5) and Hylon VII (H7)] were debranched with pullulanase, followed by autoclaving–storing cycles and drying in an oven (at 50 °C) or freeze-dryer. The samples… Expand
Effect of Acid Modification and Heat Treatments on Resistant Starch Formation and Functional Properties of Corn Starch
In this study effects of acid hydrolysis, autoclaving and storage (95°C for 2, 3, and 4 days) on resistant starch (RS) formation in corn starch were investigated and functional properties of RS… Expand
Improving effect of lyophilization on functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment
Abstract In this study, effects of lyophilization on the functional properties of acid modified and autoclaved corn starch preparations were investigated. RS contents and pasting properties of these… Expand
Electron beam technology for modifying the functional properties of maize starch
Maize starch is a versatile biopolymer with a wide field of applications (e.g. foods, pharmaceutical products, adhesives, etc.). Nowadays there is a continuous and intensive search for new methods… Expand
Evaluation of molecular weight distribution, pasting and functional properties, and enzyme resistant starch content of acid-modified corn starches
The aim of this study was to produce resistant starch preparations from acid-modified corn starches prepared at various hydrolysis levels (0.5-4.0 hr). Effect of autoclaving cycles on resistant… Expand
Resistant starch type V formation in brown lentil (Lens culinaris Medikus) starch with different lipids/fatty acids.
- Bahar Nur Okumuş, Zeynep Tacer-Caba, K. Kahraman, D. Nilufer-Erdil
- Chemistry, Medicine
- Food chemistry
- 1 February 2018
This study aimed to characterize the brown lentil (Lens culinaris Medikus) starch and investigate the formation of amylose-lipid complexes (Resistant Starch Type V) by the addition of different… Expand
Optimization of resistant starch formation from high amylose corn starch by microwave irradiation treatments and characterization of starch preparations.
- Selime Mutlu, K. Kahraman, S. Öztürk
- Chemistry, Medicine
- International journal of biological…
- 1 February 2017
The effects of microwave irradiation on resistant starch (RS) formation and functional properties in high-amylose corn starch, Hylon VII, by applying microwave-storing cycles and drying processes… Expand