Starch-based snacks and ready-to-eat breakfast cereal continue to increase in sales worldwide. Starch-based snacks are commonly made in the form of puffed products. Puffed products are appreciated mainly for their lightness and crispness. These qualities are related to the air cellular structure and degree of expansion. Puffing is a process used for engineering structures and properties of food materials to give a light, airy and crispy texture (Nath and Chattopadhyay, 2008; Mariotti et al., 2006). Process for making starch-based puffed products includes gelatinization of starch, cooling, drying, and then explosive expansion (Hoke et al., 2007). After starch gelatinization, retrogradation of starch molecules, amylose and amylopectin occurred during cooling and aging of the pastes (Perdon et al., 1999; Ji et al., 2007; Mariotti et al., 2009). The amylose-amylopectin ratio, which commonly reported in term of amylose content, has been known to be an important parameter affecting physical properties of starch pastes/gels and characteristics of puffed products (Hibi and Hikone, 1998; Boischot et al., 2003; Cheow et al., 2004; Saeleaw and Schleining, 2010). The retrograded amylose prepared for the crystal nuclei, which can increase the nuclei crystal growth, so the higher amylose content, the faster starch retrograded (Biliaderis, 1992) which showed high retrogradation enthalpy (Vandeputte et al., 2003; Narpinder et al., 2006) and provided the harder gel. For rice flour mixtures, the higher amylose content gave the higher density, but the lower expansion ratio of puffed products (Chen and Yeh, 2001). The effects of AC on gel physical properties and puffed product characteristic were commonly done by mixing two different amylose conte...
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...ble for the qualities of puffed products is starch recrystallization developed during aging. The structure and amount of new crystallites affect the air cellular structure and degree of expansion. The information about effects of structure and amount of new crystallites on puffed product characteristics is limited. Therefore, this research will be conducted to obtain this information. For this research, it is hypothesized that crystallites formed during amylose and amylopectin retrogradation affect puffed product characteristics. The effects of cooling rate on retrogradation and puffing characteristics have not been studied extensively. Therefore, this research aims to investigate the effects of cooling rate on crystalline formation and puffing qualities. The obtained information can be used for designing starch-based puffed products having specific texture.
Iodine is used to distinguish starch from mono/di/polysaccharides. In the test only two of the six solutions showed any signs of starch being present. The potato juice turned a brownish color with a precipitate indicating a slight presence of starch. The stach solution turned a dark blue/black color indicating a very high presence of starch in the solution. The presence of starch in the potato juice indicates that it does not have as high an amount of carbohydrates as onion juice, but a higher concentration of starch.
Particulars The Hershey Tootsie Rolls Net sales (A) $ 5,671,009 $ 528,369 Beginning receivable $ 390,061 $ 41,895 Ending receivable $ 410,390 $ 37,394 Average receivable (B) $ 400,226 $ 39,645 Account receivable turnover C = (A/B) 14.17 13.33 Average collection period 365/C 25.76 27.39 As can be seen from the above, the table shows that both The Hershey and Tootsie Rolls companies have very low receivable periods due to the nature of the industry and also reflects the efficient cash management and receivable management on the part of both the companies.
Tobacco is the common name of the plant Nicotiana tabacum and N. rustica, found in the Nightshade family. It is a green, leafy plant and is known for the nicotine that lies within its leaves. Tobacco has more than 70 different species, but only two are used today. The most popular is N. tabacum and it has never been found to grow in the wild. Today, tobacco is smoked, chewed, and snuffed. It is grown throughout both North and South America. In the United States, its grown in Tennessee, Kentucky, and Virginia.
After finding out that Xanthan Gum and Whey Protein Concentrate were combined in an emulsion that will not destabilize, it was tested at certain temperatures. When this emulsion was tested at 4℃, this emulsion stayed stable. At 12℃, it separated 2 mL. As the temperature got hotter, it separated quicker. At 50℃, it came apart 3 mL. After 15 minutes at 80℃, it had separated all 10 mL. With water at 4℃ the emulsion stayed together the longest.
Starch, cellulose, glycogen, and chitin are all examples of polysaccharides. According to the BIO 1510 Lab Manual (2016) polysaccharides are not very soluble in water but can be made to go into solution through heating or agitation. Polysaccharides are excellent energy storage molecules because they are easily built and broken down by enzymes. Forming fairly compact structures, polysaccharides allow energy storage without the space required by a pool of free glucose monomers. Other polysaccharides form strong fibers that provide protection and structural support in both plants and animals. (Carbohydrates.” Home,
Investigating The Effect of Temperature on the Structure of an Enzyme Introduction: For my GCSE Biology assessment I will be investigating the enzyme amylase with the substrate starch. This reaction, which I am going to investigate, is called the protein test for starch. Aim: My intention for this observation is to examine how the enzyme catalyses are affected by changes in temperature. Safety Precautions: In this investigation I am going to make sure that everything is as safe as possible and prevent any accidents from occurring.
at a volume of 4cm3. The preliminary work also proved to me that my basic method worked without any setbacks that may affect my results. Variables:.. The variables involved in the rate of reaction between amylase and starch are. The volume of amylase The volume of starch
During the time period 1450 to 1750, the world went through major change and development. Nomadic power declined, and European Kingdoms became world powers. A world trade network was set up as contact amongst nations increased immensely. A population boom occurred throughout the world. Many civilizations that were once isolated were brought into the world economy. The Americas unknown until Christopher Columbus’ voyage in 1492 became a major part of the world economy as many European nations colonized much of the land. Large sea trade arose during this time period first by the Portuguese and Spanish and later by the English, French and Dutch. As European countries began exploring the Americas, an exchange of crops, animals, raw materials, diseases and new ideas were exchanged between the Americas and the rest of the world. This is known as the Columbian Exchange. One major component of the Columbian Exchange was the discovery of tobacco. Tobacco was first discovered in the Americas and became as cash crop. It was imported back to Europe, where it became vastly popular. As many middle class Europeans people began smoking, the demand for more tobacco from the Americas increased; colonies were set up to produce tobacco. With the demand for tobacco so high, labor was needed to farm the crop causing slaves to be imported.
The research was in response to the knowledge that there were very many crusts leftovers after company meeting where pizza was served as the main refreshment. The management first thought that there was something wrong with the crust but through some evaluation, it was realized that the employees were avoiding the carbohydrates inherent in the grain-based foundation of the pizza.
Hundreds of household products are being misused as inhalants. Some of these products include nail polish remover, hair spray, cleaning fluids, spray paint, and the propellant in aerosol whipped cream (“Inhalants“, 2010). Inhalants are breathable chemical vapors that users intentionally inhale because of the chemical’s mind-altering effects (National Institute on Drug Abuse [NIDA], 2010). The trend in inhalant abuse is growing among the young community throughout the country. Surveys have shown in 2008 2 million Americans of 12 or over reported using inhalants (NIDA, 2010). Young children from the age of 12 to 17 are the primary age group of abusers (National Drug Intelligence Center [NDIC], 2001). The numbers reflect that it is becoming more popular for young America to abuse the various inhalants available to them without realizing the short term and long term effects of the drug.
The wild antecedent of oat, normally named as oats, grew within the geographic area of the Mideast. Domesticated oats appeared comparatively late within the Bronze Age Europe. Greeks and Romans thought of oats to be unhealthy wheat, and lots of cultures believed them to be higher suited to animals Oats derived from a weed of the first cereal domesticates wheat and barley. As these cereals unfold westward into cooler, wetter areas, this could have favored the oat weed part, resulting in its ultimate domestication.
Predicates of personal taste have attracted a lot of linguistic and philosophical attention. They express an analytical difficulty in determining whose knowledge or taste is being expressed. However, there predicates of personal taste such as delicious and tasty seem to be different from other kinds of predicates. As their name suggests, predicates of personal taste exhibit personal taste; thus are essentially subjective. Coincidently, they give rise to disagreements such as the one in the following dialogue:
Skim milk is obtained as a by-product of cream separation from whole milk. Due to its negligible fat content (0.02%, compared to 4.0% in whole milk) and hence unpalatability, skim milk was previously considered unsuitable for human consumption and hence used as an animal feed, the advent of spray drying led to its wide utilization as skim milk powder; the process allows for shelf life extension and economical transportation due to the reduction in weight and volume. Skim milk powder has been incorporated into many processed food products such as soups, sauces, bakery and confectionery products, and recombined evaporated milk. A wide range of milk protein products can also be produced from skim milk by varying the processing conditio...
Hydrocolloids, or more specifically, “gums” have been changing the way modern day chef’s have been making food. The use of hydrocolloids allows a chef to reshape and change texture using food all without sacrificing flavor. However, over time due to the mass use of “gum” in industrially packed / manufactured food, hydrocolloids have been given a bad name in today’s culinary generation. Names like, “Xanthum Gum” and the health craze driven tide in society have scared off people from a potentially useful product. Today, chefs of all levels, especially world class pioneer chefs all around the world, experiment with hydrocolloids to achieve a new level of cuisine ahead of the curve. There are many hydrocolloid substances that may be used in the kitchen and each of their functions vary. A
The demand for easy to prepare and convenience of food create major scientific and technological challenges that cannot be fulfilled without experts scientific capable of understanding complex chemistry or biochemistry of food system and knowledge about method to preserved food which increases dependability of society towards ready-to-eat has led the greater responsibility for processors in terms of quality, safety and nutrition (McGill, 2011).