Wajira Srinanda Ratnayake

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Cereal Chern. 87(6):524-531 Dent com (Zea mays L.) and sorghum (Sorghum hieolor L. Moench) sample sets representative of commonly grown hybrids and diverse physical attributes were analyzed for alkaline cooking performance. The influence of kernel characteristics including hardness, density, starch properties (thermal. pasting, and crystallinity). starch(More)
Starch gelatinization is associated with the disruption of granular structure causing starch molecules to disperse in water. This study was designed to examine starch granules as they were heated in water, and their resulting morphological, structural, and solubility traits. The results indicate that starch gelatinization is a more complex process than the(More)
Starch occurs as highly organized structures, known as starch granules. Starch has unique thermal properties and functionality that have permitted its wide use in food products and industrial applications. When heated in water, starch undergoes a transition process, during which the granules break down into a mixture of polymers-in-solution, known as(More)
Cereal Chern. 84(4):415-422 Starch granules undergo structural and morphological changes during food processing unit operations as they interact with other food ingredients. This study was conducted to isolate and characterize starch granules from com masa. A proteolytic enzyme, thermolysin, was effective in separating and isolating starch granules from(More)
The aim of this study was to determine the physicochemical, functional and antioxidant properties of mango (MAC), pineapple (PAC) and passion fruit (PFC) co-products in order to evaluate them as ingredients for food application. Proximate composition showed low fat content (0.95-5.64 g/100 g), and high levels of dietary fiber. In pineapple and passion fruit(More)
UNLABELLED The compositions and properties of 5 Great Northern bean cultivars (Beryl-R, Coyne, Gemini, Marquis, and Orion) were investigated. Starch was isolated from each cultivar by a wet milling process. Isolated, unmodified starches were characterized for granular, molecular, thermal, and rheological properties. Smooth surfaces and essentially similar(More)
Background: Starch phase transition characteristics were studied by pre-treating starch samples in excess water, dilute sodium chloride and dilute sucrose solutions and subjecting them to differential scanning calorimetry (DSC). Unmodified maize, wheat and potato starches were held at specific temperatures between 30 and 90 °C for 30 min and promptly cooled(More)
The thermal behaviors of 3 resistant starch types-RS 2, RS 3, and RS 4-were investigated. Samples were heated in excess water to specific temperatures, from 35 to 85 degrees C at 5 degrees C intervals, and freeze-dried. The treated samples were analyzed using SEM, DSC, XRD, and HPSEC to determine the structural changes at granular and molecular levels.(More)