Search results for "Starch"
showing 10 items of 182 documents
Changes of the hindgut microbiota due to high-starch diet can be associated with behavioral stress response in horses.
2015
6 pages; International audience; The digestive system of horses is adapted to a high-fiber diet consumed in small amounts over a long time. However, during training, high-starch and low-fiber diets are usually fed which may induce hindgut microbial disturbances and intestinal pain. These diets can be described as alimentary stress. The aim of the present study was to investigate to what extent changes in behavior are associated with alimentary stress and microbial composition changes of the cecal or colonic ecosystem. Six fistulated horses were used. The alimentary stress was a modification of diet from a high-fiber diet (100% hay) to a progressive low-fiber and high-starch diet (from 90% h…
Analisis Nutrisi Umbi Ubi Jalar (Ipomoea batatas (L.) Lam.) untuk Konsumsi Bayo dan Anak-anak Suku Dani di Distrik Kurulu Kabupaten Jayawijaya
2018
<em>Sweet potato is an important staple food crop especially for the local people of Central Highlands Jayawijaya. There are many accessions that have always been maintained its existence to enrich their various uses. Traditionally, sweet potato accessions were grouped based on the utilization, such as for animal feed, cultural ceremonies, consumption for adults, as well as for infants and children. This study was aimed to analyze the nutritional value of sweet potatoes consumed by infants and children of the Dani tribe. Chemical analyses were conducted at the Laboratory of Post-Harvest Research and Development Center, Cimanggu, Bogor. The results showed that each of 4 (four) sweet po…
Nilai Nutrisi Umbi Ubijalar [Ipomoea batatas (L.) Lamb.] yang Dikonsumsi Bayi dan Anak-anak Suku Dani di Distrik Kurulu Kabupaten Jayawijaya
2018
Sweet potato is an important staple food crop especially for the local people of Central Highlands Jayawijaya. There are many accessions that have always been maintained their existence to enrich the types of consumption. Traditionally, sweet potato accessions were grouped based on the utilization, such as for animal feed, cultural ceremonies, consumption for adults, as well as for for children and infants. This study was aimed to analyze the nutritional value of sweet potatoes consumed by infants and children of the Dani tribe. Chemical analyses were conducted at the Laboratory of Post-Harvest Research and Development Center, Cimanggu, Bogor. The results showed that each of 4 (four) sweet …
Obtaining and Characterisation of Starch-Based Edible Films Incorporating Honey, Propolis and Bee Bread
2019
Abstract This research investigates the physical-chemical, sensorial and mechanical characteristics of starch-based edible films incorporating three types of bee hive products: honey, propolis and bee bread, in concentrations varying from 1% to 3%, reported to starch. The results indicates an increasing of films moisture, water activity, ash content and acidity, in the order: honey<propolis<bee bread, all values increasing with the increasing of hive products percentage into the control film; aw is remaining at very low values, under 0.4. Sensorial analysis indicated honey as the better suited for improving taste and flavour and bee bread for increasing colour intensity of the films; …
Steady and oscillatory shear behaviour of semi-concentrated starch suspensions
2011
The viscoelastic moduli G’ and G” of aqueous suspensions with 40% (w/v) normal corn starch (NCS) and waxy corn starch (WCS) were determined by oscillation rheometry. The oscillatory shear flow experiments at heating from 30° to 75 °C and maintaining at this temperature showed changes from a behaviour predominant viscous (G”>>G’) to predominant elastic (G’>G”) for both starches at 60.5 °C for WCS, respectively 70,85 °C for NCS, WCS having higher values of G’ and G” as NCS. After the gelatinisation temperature was attired, NCS showed no significant changes, both moduli remaining relatively constant. Peaks of both moduli G’ and G” were obtained for WCS at its maintaining at 75oC, these changes…
Task-specific ionic liquid for the depolymerisation of starch-based industrial waste into high reducing sugars
2014
Development of a simple route for the catalytic conversion of starch-based industrial waste (potato peels) and potato starch into reducing sugars was investigated in two ionic liquids for comparison – 1-allyl-3-methylimidazolium chloride [AMIM]Cl and 1-(4-sulfobutyl)-3-methylimidazolium chloride [SBMIM]Cl. Over a two hour period, a 20 wt% solution containing up to 43% and 98% of reducing sugars at low temperature in aqueous [SBMIM]Cl was achieved for the starch-based waste and the potato starch, respectively. In addition, the use of microwave and low frequency ultrasound to perform the depolymerisation of the raw starch-based material was explored and compared with conventional heating proc…
Modeling small‐scale cassava starch extraction. Simulation of the reduction of water consumption through a recycling process
2010
International audience; The purpose of this study was to model the extraction unit operation of the cassava starch manufacturing process and to propose a realistic recycling simulation in order to reduce the volumes of effluents. The model was developed from reactors which are commonly used for cassava starch extraction at a household scale in Vietnam. The reactors were tested using inflow starch as a marker at the beginning of the batch process. The experimental residence time distribution (RTDexp) was calculated by the outflow of the starch concentration. Using Matlab®, the RTDexp was compared to the theoretical residence time distribution (RTDth). The dynamic model obtained was built up …
Biochemical and structural features of a novel cyclodextrinase from cow rumen metagenome.
2007
A novel enzyme, RA.04, belonging to the alpha-amylase family was obtained after expression of metagenomic DNA from rumen fluid (Ferrer et al.: Environ. Microbiol. 2005, 7, 1996-2010). The purified RA.04 has a tetrameric structure (280 kDa) and exhibited maximum activity (5000 U/mg protein) at 70 degrees C and was active within an unusually broad pH range from 5.5 to 9.0. It maintained 80% activity at pH 5.0 and 9.5 and 75 degrees C. The enzyme hydrolyzed alpha-D-(1,4) bonds 13-fold faster than alpha-D-(1,6) bonds to yield maltose and glucose as the main products, and it exhibited transglycosylation activity. Its preferred substrates, in the descending order, were maltooligosaccharides (C3-C…
Biochemical methane potential (BMP) of solid organic substrates: evaluation of anaerobic biodegradability using data from an international interlabor…
2011
Background: This paper describes results obtained for different participating research groups in an interlaboratory study related to biochemical methane potential (BMP). In this research work, all experimental conditions influencing the test such as inoculum, substrate characteristics and experimental conditions were investigated. The study was performed using four substrates: three positive control substrates (starch, cellulose and gelatine), and one raw biomass material (mung bean) at two different inoculum to substrate ratios (ISR). Results: The average methane yields for starch, cellulose, gelatine and mung bean at ISR of 2 and 1 were 350 ± 33, 350 ± 29, 380 ± 42, 370 ± 36 and 370 ± 35 …
OATS AND FAT-FREE MILK BASED FUNCTIONAL FOOD PRODUCT
2001
The present study addresses problems and solutions related to new functional bio-active food product creation. Commercial rolled oats and fat-free milk were used as raw materials. Limited enzymatic hydrolysis of oat starch was carried out by α-amylase. The lactic acid bacteria strains Lactobacillus acidophilus, Bifidobacterium sp., and commercial starter cultures ABT-1 were cultivated in enzymatically hydrolysed oat mash. Lactobacillus acidophilus was a more active producer of lactic acid, while Bifidobacterium sp. improved the taste properties. A fat-free milk additive was applied to stabilise the texture of the oat mash, and increase the protein content of the final product. All procedure…