List of Articles Maize Starch

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  1 - Investigation of the Effect of Guar and Xanthan Gum and Sodium Stearoyl Lactylate on Qualitative Properties of Gluten-Free Sponge Cake, Based on Maize Starch and Okara
  M. Keshavarzipour H. Abbasi M. Fazel
  Introduction: Celiac is an autoimmune disease resulting from disorder in gluten digestion. Several researches have been made on its treatment and control. Gluten-free diet might be considered as the safest method. The purpose of the present study is to formulate gluten- More

  Introduction: Celiac is an autoimmune disease resulting from disorder in gluten digestion. Several researches have been made on its treatment and control. Gluten-free diet might be considered as the safest method. The purpose of the present study is to formulate gluten-free sponge cake based on okara (side product of soybean milk), as an appropriate protein and fiber based material and maize starch and improvement of its properties by using suitable additives. Materials and Methods: In the present study, the effects of guar and xanthan (%0-3) and sodium stearoyl lactylate (%0-1) on gluten-free cake properties based on okara and maize starch have been studied. The effects of independent variables on texture, color, density and porosity of the samples were modeled using response surface methodology. Results: By increasing the emulsifier, hardness, apparent modulus and chewiness decreased while springiness of the samples increased. The addition of more hydrocolloids had a reverse effect and led to increases in density and crust chrome. Finally the optimum concentration levels of variables were 1.2% xanthan and 1% sodium stearoyl lactylate in order to obtain the best qualitative properties. Conclusion: The application of appropriate additives at optimum levels is effective to improve the qualitative properties of prepared cake based on maize starch and okara. Due to the existence of high protein and fiber in okara, optimized sample had more nutritional value and less retrogradiation rate during storage than the control. This feature was related to the humidity retention of materials and the effects on reducing starch retrogradiation. Textural cohesiveness of optimum sample was maintained during storage. Manuscript profile
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  2 - Particle Size Distribution and Viscoelastic Behavior of French Dressing Containing Two Types of Commercial Waxy Maize Starches
  M Mizani M. Yaghoti Moghaddam M. Alimi M. Salehifar
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  3 - The effect of microencapsulation on Lactobacillus casei and Bifdobacterium bifdum survival under simulated gastro-intestinal condition
  M.A Khosravi Zanjani N. Mohammadi کسری Behrooz Nasab A.A Solati
  Microencapsulation as one of the most modern methods has remarkable effects on probiotic survival. The objectiveof this study is to evaluate the survival of free and microencapsulated probiotic bacteria in simulated human gastrointestinal condition.Lactobacillus casei ( More

  Microencapsulation as one of the most modern methods has remarkable effects on probiotic survival. The objectiveof this study is to evaluate the survival of free and microencapsulated probiotic bacteria in simulated human gastrointestinal condition.Lactobacillus casei (PTCC 1608) and Bifdobacterium bifdum (PTCC1644) were encapsulated with calciumalginate, resistant maize starch and inulin via emulsion technique and incubated in simulated gastric juice )pepsinincluded, pH= 1/5) and simulated intestinal juice )pancreatin and bile salts included, pH= 8) for 2 hours at 37 oC.The morphology and size of microcapsules were measured by SEM technique and optical microscopy. The resultsshowed that the survival of microencapsulated probiotic was increased signifcantly in simulated gastro-intestinalcondition (P<0.05). Resistant maize starch was played a signifcant role in the protection of probiotic bacteriain simulated gastro-intestinal condition and did not affect the size of microcapsules. In the emulsion techniquecapsules are formed in micron range size and the shape of microcapsules was generally spherical.In general, this study indicated that microencapsulation enhanced the survival rate of probiotic bacteria signifcantlyin the simulated human gastro-intestinal condition. Manuscript profile