Rheological behavior of wheat starch and barley resistant starch (type IV) blends and their starch noodles making potential.


:Barley starch citrate (BSC), a type IV resistant starch (RS) is associated with numerous health benefits when incorporated in bakery products. Physicochemical, pasting and rheological properties of the wheat starch (WS) and wheat starch-barley starch citrate (WS-BSC) blends and textural and sensorial attributes of wheat starch noodles incorporated with BSC at 10, 20, 30 and 40% were evaluated. As the level of BSC increases, physico-chemical properties were reduced. Except pasting temperature all pasting parameters were decreased as the proportion of BSC increased in WS. All WS-BSC blends possessed decreased viscosity with increasing resistant starch type IV (RS4), which was well described by the Herschel-Bulkley model. As compared to WS, Firmness, springiness, cohesiveness and chewiness of BSC blends gels were decreased by addition of BSC. Study revealed a remarkable decrease in resistance of wheat starch gel by increasing the BCS substitution level. The results concluded the possibility of blending of BSC with WS up to 20% to produce noodles of acceptable quality.


Int J Biol Macromol


Punia S,Siroha AK,Sandhu KS,Kaur M




Has Abstract


2019-06-01 00:00:00












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    journal_title:International journal of biological macromolecules

    pub_type: 杂志文章


    authors: Xu WN,Yang RZ,Zheng HL,Yu W,Zheng XF,Li B,Jiang SD,Jiang LS

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    journal_title:International journal of biological macromolecules

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    authors: Wu XM,Gao XM,Tsim KW,Tu PF

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  • Deep eutectic solvents as simultaneous plasticizing and crosslinking agents for starch.

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    journal_title:International journal of biological macromolecules

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    journal_title:International journal of biological macromolecules

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    journal_title:International journal of biological macromolecules

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    journal_title:International journal of biological macromolecules

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    journal_title:International journal of biological macromolecules

    pub_type: 杂志文章


    authors: El-Hoshoudy AN

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    journal_title:International journal of biological macromolecules

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    journal_title:International journal of biological macromolecules

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    journal_title:International journal of biological macromolecules

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    journal_title:International journal of biological macromolecules

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    journal_title:International journal of biological macromolecules

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    journal_title:International journal of biological macromolecules

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    journal_title:International journal of biological macromolecules

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  • Use of guar gum, gum arabic, pectin, beta-glucan and inulin for microencapsulation of anthocyanins from chokeberry.

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    journal_title:International journal of biological macromolecules

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    journal_title:International journal of biological macromolecules

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    journal_title:International journal of biological macromolecules

    pub_type: 杂志文章


    authors: Shamsi TN,Parveen R,Naz H,Haque MA,Fatima S

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    journal_title:International journal of biological macromolecules

    pub_type: 杂志文章


    authors: Wang S,Innocent MT,Chen J,Wang Q,Ma W,Tang J

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    journal_title:International journal of biological macromolecules

    pub_type: 杂志文章,评审


    authors: Annu,Raja AN

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    journal_title:International journal of biological macromolecules

    pub_type: 杂志文章


    authors: Zhang B,Gong H,Lü S,Ni B,Liu M,Gao C,Huang Y,Han F

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    journal_title:International journal of biological macromolecules

    pub_type: 杂志文章


    authors: Horikawa Y,Shimizu M,Saito T,Isogai A,Imai T,Sugiyama J

    更新日期:2018-04-01 00:00:00