Effect of Additive on Properties of Proso Millet Starch Paste

被引：0
|
作者：
Wang Ying [1 ]
Chao Guimei [1 ]
Wang Pengke [1 ]
Gao Jinfeng [1 ]
Gao Xiaoli [1 ]
Feng Baili [1 ]
机构：
[1] Northwest A&F Univ, State Key Lab Crop Stress Biol Arid Areas, Yangling 712100, Shaanxi, Peoples R China
来源：
ADVANCES IN BROOMCORN MILLET RESEARCH, PROCEEDINGS OF THE 1ST INTERNATIONAL SYMPOSIUM ON BROOMCORN MILLET, 2012 | 2012年
关键词：
Proso millet; Additive; Basic properties of starch paste; RETROGRADATION;
D O I：
暂无
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
Starch was extracted from Yumi 3 by alkaline method and studied the effects of additive (sucrose, sodium chloride, sodium carbonate, alum) on freeze-thaw stability, retrogradation and pasting properties of proso millet starch paste. The results showed that adding sucrose, sodium carbonate and alum can improve the freeze-thaw stability and retrogradation of proso millet starch paste. But alum had significant effect on freeze-thaw stability and retrogradation of proso millet starch paste. Compared with the control, adding alum, the freeze-thaw stability and retrogradation increased 40.7% and 78.8%. Sucrose can improve viscosity and gelation, but weaken anti-aging ability of starch paste. Sodium carbonate and alum can improve anti-aging ability, but weaken gelation of proso millet starch paste.
引用
收藏
页码：354 / 364
页数：11
相关论文
共 50 条
  • [21] Effect of roasting and heat-moisture treatments on physical properties of proso millet flour (Processing properties of modified proso millet flour, part 1)
    Shinoda, K
    Takahashi, T
    Jin, T
    Miura, M
    Kobayashi, S
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2002, 49 (07): : 491 - 499
  • [22] Preparation, Structure and Physicochemical Properties of Proso Millet Porous Starch by Combined-enzyme Method
    Qin Z.
    Zheng N.
    Lin N.
    Pan C.
    Liu J.
    Journal of Chinese Institute of Food Science and Technology, 2023, 23 (05) : 138 - 150
  • [23] Effects of heat-moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch
    Zheng, Ming-zhu
    Xiao, Yu
    Yang, Shuang
    Liu, Hui-min
    Liu, Mei-hong
    Yaqoob, Sanabil
    Xu, Xiu-ying
    Liu, Jing-sheng
    FOOD SCIENCE & NUTRITION, 2020, 8 (02): : 735 - 743
  • [24] EFFECT OF TILLAGE SYSTEMS ON PROSO MILLET PRODUCTION
    ANDERSON, RL
    SHANAHAN, JF
    GREB, BW
    AGRONOMY JOURNAL, 1986, 78 (04) : 589 - 592
  • [25] Characterization of Active Biodegradable Films Based on Proso Millet Starch and Curcumin
    Baek, Su-Kyoung
    Song, Kyung Bin
    STARCH-STARKE, 2019, 71 (3-4):
  • [26] Diversity analysis of starch physicochemical properties in 95 proso millet (Panicum miliaceum L.) accessions
    Li, Kehu
    Zhang, Tongze
    Narayanamoorthy, Shwetha
    Jin, Can
    Sui, Zhongquan
    Li, Zijun
    Li, Shunguo
    Wu, Kao
    Liu, Guoqing
    Corke, Harold
    FOOD CHEMISTRY, 2020, 324
  • [27] Effect of Hydrocolloids on Quality of Proso Millet Cookie
    Devisetti, Rajesh
    Ravi, R.
    Bhattacharya, Sila
    FOOD AND BIOPROCESS TECHNOLOGY, 2015, 8 (11) : 2298 - 2308
  • [28] Nitrogen fertilizer affects the cooking quality and starch properties of proso millet (Panicum miliaceum L.)
    Liu, Hongyu
    Liu, Beibei
    Zhou, Haolu
    Huang, Yinghui
    Gao, Xiaoli
    FOOD SCIENCE & NUTRITION, 2024, 12 (01): : 602 - 614
  • [29] Effect of Hydrocolloids on Quality of Proso Millet Cookie
    Rajesh Devisetti
    R. Ravi
    Sila Bhattacharya
    Food and Bioprocess Technology, 2015, 8 : 2298 - 2308
  • [30] Starch chain-length distributions affect the processing and digestion characteristics of proso millet starch
    Qiao, Jiawei
    Zhang, Zhuo
    Xing, Bao
    Liang, Yongqiang
    Jia, Min
    Yun, Junyan
    Niu, Jiahui
    Li, Hai
    Ren, Guixing
    Qin, Peiyou
    Zhang, Lizhen
    FOOD CHEMISTRY, 2024, 457
12345