http://capridairyworld.org/files/pdf/RUMIN-physico-chem-published.pdf

Physico-chemical characteristics of goat and sheep milk

Guar gum is a novel agrochemical processed from endosperm of cluster bean. It is largely used in the form of guar gum powder as an additive in food, pharmaceuticals, paper, textile, explosive, oil well drilling and cosmetics industry. Industrial applications of guar gum are possible because of its ability to form hydrogen bonding with water molecule. Thus, it is chiefly used as thickener and stabilizer. It is also beneficial in the control of many health problems like diabetes, bowel movements, heart disease and colon cancer. This article focuses on production, processing, composition, properties, food applications and health benefits of guar gum.

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Guar gum: processing, properties and food applications—A Review

Rice starch is one of the major cereal starches with novel functional properties. Significant progress has been made in recent years on the characterization of rice starches separated from different rice cultivars. Studies have revealed that the molecular structure and functional properties are affected by rice germplasm, isolation procedure, climate, agronomic conditions, and grain development. Morphological studies (microscopy and particle size analysis) have reflected significant differences among rice starch granule shapes (polyhedral, irregular) and in granule size (2 to 7 μm). Nonwaxy and long-grain rice starches show greater variation in granular size than the waxy starches. Rice starch granules are smaller than other cereal starches with amylose contents varying from virtually amylose-free in waxy to about 35% in nonwaxy and long-grain rice starches. Amylose content appears to be the major factor controlling almost all physicochemical properties of rice starch due to its influence on pasting, gelatinization, retrogradation, syneresis, and other functional properties. Waxy rice starches have high swelling and solubility parameters, and larger relative crystallinity values than nonwaxy and long-grain starches. However, nonwaxy rice starches have a higher gelatinization temperature than the waxy and long-grain starches. The bland taste, nonallergenicity, and smooth, creamy, and spreadable characteristics of rice starch make it unique and valuable in food and pharmaceutical applications. This review provides recent information on the variation in the molecular structure and functional properties of different rice starches.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1541-4337.2012.00193.x

Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties—A Review

Introduction. Ecologically Meaningful Germination Studies. Types of Seed Dormancy. Germination Ecology of Seeds with Nondeep Physiological Dormancy. Germination Ecology of Seeds with Morphophysiological Dormancy. Germination Ecology of Seeds with Physical Dormancy. Germination Ecology of Seeds in the Persistent Seed Bank. Causes of Within-Species Variations in Seed Dormancy and Germination Characteristics. A Geographical Perspective on Germination Ecology: Tropical and Subtropical Zones. A Geographical Perspective on Germination Ecology: Temperate and Arctic Zones. Germination Ecology of Plants with Specialized Life Cycles and/or Habitats. Biogeographical and Evolutionary Aspects of Seed Dormancy. Subject Index.

A Definitive Book on Seed Ecology@@@Seeds: Ecology, Biogeography, and Evolution of Dormancy and Germination

Starch is, after cellulose, the most abundant organic compound in nature. Modification of starch is carried out to enhance the positive attributes and to eliminate the shortcomings of the native starches. Various methods have been developed to produce a range of modified starches with a variety of characteristics and applications. Physically modified starches are simple and inexpensive because they can be produced without chemicals or even biological agents. In contrast, chemical modification is possible due to ubiquitous hydroxyl groups in starches that have been exploited for over a century, principally in the preparation of starch esters and ethers, but also in more subtle alterations, e.g., in order to tune the structure of starches for specific applications. All these techniques tend to alter the highly flexible starch polymer with changed physicochemical properties and modified structural attributes of high technological value for the food and non-food industries. Modification of starch is an ever evolving industry with numerous possibilities to generate novel starches which includes new functional and value added properties as demanded by the industry. This review aims to summarize the latest developments and recent knowledge regarding physically and chemically modified starches. This paper covers physical modification methods (pre-gelatinization, hydrothermal, and non-thermal processes), some chemical modifications and a combination of both.

Recent trend in the physical and chemical modification of starches from different botanical sources: A review

Gluten free cookies were prepared from raw and germinated amaranth grain flour. The chemical, functional and pasting properties of raw and germinated amaranth flour were studied. Germination decreased fat from 6.68 g to 4.7 g/100 g and carbohydrate 62.41 g–60.70 g/100 g while an increase was noticed in protein from 15.05 g to 16.5 g/100 g, total dietary fibre from 9.52 g to 12.9 g/100 g and antioxidant activity from 10.23 g to 14.71 g/100 g, respectively. Further, functional properties were improved on germination. Pasting properties values were decreased with germination. The gluten-free cookies were evaluated for their physical, textural, colour, antioxidant activity, total dietary fibre and sensory attributes. Raw amaranth flour cookies showed the highest spread ratio, followed by germinated amaranth flour and wheat flour cookies. Germinated amaranth flour cookies require minimum snap force. Germinated amaranth cookies exhibited highest antioxidant activity (21.43 g/100 g) and total dietary fibre (13.97 g/100 g) as compared to raw amaranth and wheat flour cookies. The overall results showed that the cookies with acceptable quality and improved nutrition could be prepared from germinated amaranth flour.

Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour

Prediction of uneven wear in a slurry pipeline on the basis of measurements in a pot tester

Effect of oxidation, cross-linking and dual modification on physicochemical, crystallinity, morphological, pasting and thermal characteristics of elephant foot yam (Amorphophallus paeoniifolius) starch

Effect of the material surface hardness on the erosion of AISI316

Starches from broken rice grains derived from three varieties (PUSA-44, PR-106, and PR-114) were modified by hydroxypropylation with propylene oxide and esterification with adipic acid anhydride and/or vinyl acetate. Degree of substitution and acetyl contents (in parentheses) was relatively low; ranges between 0.02 (0.53%) and 0.12 (3.09%) for hydroxy-propylated cross-linked and acetylated starch samples. The acetylation and dual modification of starches increased the paste clarity, solubility, swelling power, sediment volume, and gel strength but decreased the gel elasticity in all the three varieties. However, the adhesiveness increased only upon dual modification in PUSA-44 and decreased in other two varieties. Cross-linking reduced the solubility, swelling power, sediment volume, and gel elasticity while increased the paste clarity, gel strength and adhesiveness. The physico-chemical characteristics of relatively high amylose variety PUSA-44 among three varieties were significantly lower than those from varieties with low amylose content whereas PUSA-44 had shown improved gel properties as compared to other two varieties.

Sukhcharn Singh

Papers

Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour

Prediction of uneven wear in a slurry pipeline on the basis of measurements in a pot tester

Effect of oxidation, cross-linking and dual modification on physicochemical, crystallinity, morphological, pasting and thermal characteristics of elephant foot yam (Amorphophallus paeoniifolius) starch

Effect of the material surface hardness on the erosion of AISI316

Some characteristics of acetylated, cross-linked and dual modified Indian rice starches