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Effect of fermentation with Rhizopus oligosporus on some physico-chemical properties of starch extracts from soybean flour
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TLDR
Studies were carried out on the changes that occurred on some selected physico-chemical properties of starch extracts from soybean flour when fermented with Rhizopus oligosporus to increase the utilization potentials of the flour.About:
This article is published in Food and Chemical Toxicology.The article was published on 2009-07-01. It has received 22 citations till now. The article focuses on the topics: Amylopectin & Amylose.read more
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Physico-chemical characterization of fermented rice bran biomass Caracterización fisico-química de la biomasa del salvado de arroz fermentado
M. dos S. Oliveira,Vivian Feddern,Larine Kupski,Eliane Pereira Cipolatti,Eliana Badiale-Furlong,L. A. de Souza-Soares +5 more
TL;DR: The experiment was conducted to evaluate the fermentation effect with Rhizopus oryzae in the composition of whole rice bran, which was used as substratum for the fermentative procedure in tray bioreactors at 30 °C for 120 h.
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Dynamic characteristics of dough during the fermentation process of Chinese steamed bread.
Xianhui Chang,Xingyi Huang,Xiaoyu Tian,Chengquan Wang,Joshua Harrington Aheto,Bonah Ernest,Ren Yi +6 more
TL;DR: The results indicated that samples of different fermentation states were accurately classified and the E-nose response value to headspace was most suitable to monitor the fermentation of dough.
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Okara flours from chickpea and soy are thickeners: increased dough viscosity and moisture content in gluten-free bread
TL;DR: In this article, the authors evaluated the effect of chickpea okara flour on the texture and viscosity of GF bread and found that adding it to a GF batter significantly increased viscoity.
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Physicochemical properties of corn starch isolated by acid liquid and l-cysteine
TL;DR: The physicochemical properties of corn starch isolated by acid liquid with flocculating activity and l -cysteine (ALS) were investigated in this paper, which indicated that ALS had the lowest amylose content, smallest volume average granule size (d 4, 3 ), highest swelling power, and highest solubility.
Proximate and fatty acid composition of bambara groundnut (voandzeia subterranean l. Thouars) as influenced by fermentation with a combination of rhizopus oligosporus and r.nigricans
TL;DR: It is suggested that the fermented bambara nut flour can serve as a reliable supplement in order to improve the nutritive value and essential fatty acids contents in the diet.
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Integrated food science and technology for the tropics.
TL;DR: In this paper, a comprehensive textbook on processing and preservation of food in the tropics comprises two main sections: the first deals with the theory of food science and technology, including food chemistry, microbiology, process engineering, organoleptic quality, and nutritional and physiological aspects.
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Recent developments in tempe research
TL;DR: Composition microbiologique, prcedes de trempage, defaut de fabrication, en relation avec l'acidification, effets de l'ebullition, inoculation, etude des differentes etapes de fermentation par Rhizopus.
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African locust bean (Parkia species) and its West African fermented food product, dawadawa.
TL;DR: Dawadawa is an interesting example of the use of fermentation as a low‐cost method of food preservation in West Africa, which contributes useful amounts of lysine and riboflavin, which are deficient in the diet in the region.
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Physicochemical Properties of Field Pea, Pinto and Navy Bean Starches
TL;DR: In this paper, the physicochemical properties of legume starches were compared for physicochemical differences that may explain differences in functional properties, such as amylose, swelling power and solubility.