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首页> 外文期刊>International Journal of Biochemistry, Biophysics & Molecular Biology >Functional Characterization of Blended Starch
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Functional Characterization of Blended Starch

机译：混合淀粉的功能表征

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Native starches, irrespective of their sources, are undesirable for many industrial applications because of their inability to withstand processing conditions. Functional properties of blended finger millet starch using maize modifiers at different ratios for specific applications in food processing industry were determined using standard methods. Functional properties varied according the type of modifier used and blending ratios of the native finger millet starch to that of the modifier. Higher bulk density of the blended starch makes the flour more suitable for packaging, transportation and use in some food preparations. GG starch is a better emulsifier compared to the native MS and FM starch. The blended starches have less tendency of absorbing and retaining water than its native form. Low Carr’s index and porosity indicated poor flow for the blended starch, due to cohesiveness of the blended flour. The functional properties of the blended starch did not vary significantly (P ≤ 0.05) according to mixture ratios; however, show some significant changes according to the type modifier used. Higher charring and browning temperatures of the blended starch make the starch useful in food processes that require heating at high temperatures. Depending on the desirability for use in various food products, functional properties of finger millet flour may be improved by preparing their blends with maize modifiers in suitable proportions.
机译：天然淀粉，无论其来源如何，由于它们无法承受加工条件，因此在许多工业应用中都是不可取的。使用标准方法确定了针对不同比例的玉米改良剂混合的手指粟粉的功能特性，以用于食品加工行业中的特定应用。功能性质根据所用改性剂的类型以及天然手指finger淀粉与改性剂的混合比而变化。混合淀粉的较高堆积密度使面粉更适合包装，运输和在某些食品制剂中使用。与天然MS和FM淀粉相比，GG淀粉是更好的乳化剂。混合淀粉比天然淀粉具有更少的吸收和保留水分的趋势。低卡尔指数和孔隙率表明，由于混合面粉的内聚性，混合淀粉的流动性较差。混合淀粉的功能特性根据混合比没有显着变化（P＆le; 0.05）。但是，根据使用的类型修饰符，显示出一些重大变化。混合淀粉的更高炭化和褐变温度使淀粉可用于需要高温加热的食品加工中。取决于在各种食品中使用的意愿，可以通过将指proportion粉与玉米改良剂按适当比例混合来制备指improved粉。

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