Starch modifications via physical treatments and the potential in improving resistant starch content

QR Code

Starch modifications via physical treatments and the potential in improving resistant starch content

Native starches from various plant origins have limitations in their physicochemical properties. These properties influence the qualities of formulated food products, especially in appearance, texture, structure, and taste. Therefore, modification is required to improve the properties and functional...

Full description

Bibliographic Details
Main Authors:	Zailani, Mohd Alhafiizh, Kamilah, Hanisah, Husaini, Ahmad, Awang Seruji, Awang Zulfikar Rizal, Sarbini, Shahrul Razid
Format:	Article
Published:	Wiley 2022
Online Access:	http://psasir.upm.edu.my/id/eprint/103289/

Similar Items

Functional and digestibility properties of sago (Metroxylon sagu) starch modified by microwave heat treatment
by: Zailani, Mohd Alhafiizh, et al.
Published: (2022)

Native and modified sago (Metroxylon sagu) starches as an ingredient in the formulation of low glycaemic food product
by: Mohd Alhafiizh Zailani,, et al.
Published: (2023)

Native and modified sago (Metroxylon sagu) starches as an ingredient in the formulation of low glycaemic food product
by: Zailani, Mohd Alhafiizh, et al.
Published: (2023)

Physicochemical properties of microwave heated sago (Metroxylon sagu) starch
by: Zailani, Mohd Alhafiizh, et al.
Published: (2021)

The potential of resistant starch as a prebiotic
by: Zaman, Siti Aisyah, et al.
Published: (2015)

Production of resistant starch type III from native sago starch as a potential prebiotic
by: Ahmad, Abdul Muhaimin, et al.
Published: (2016)

Resistant starch evaluation and in vitro fermentation of lemantak (native sago starch), for prebiotic assessment
by: Arshad, N. H., et al.
Published: (2018)

Resistant starch evaluation and in vitro fermentation of lemantak (native sago starch), for prebiotic assessment DUPLICATE
by: Sarbini, Shahrul Razid, et al.
Published: (2018)

A review: resistant starch, a promising prebiotic for obesity and weight management
by: Thompson, Mayrilyn Solo, et al.
Published: (2022)

An in vivo study: prebiotic evaluation of the resistant starch from Metroxylon sagu on obesity using fat-induced rats
by: Thompson, Mayrilyn Solo, et al.
Published: (2023)

Response surface methodology for controlling the release of anthocyanin from sago starch films
by: Che Hamzah, Nurul Husna, et al.
Published: (2024)

Direct in-vitro assay of resistant starch in phosphorylated cross-linked starch
by: Shukri, Radhiah, et al.
Published: (2015)

Effects of sago starch on body weight, food intake, caecum short chain fatty acids, adipose tissue, and hepatic lipid content of fat-induced Sprague Dawley rats
by: Thompson, M. S., et al.
Published: (2021)

Dual modification of starch via partial enzymatic hydrolysis in the granular state and subsequent hydroxypropylation
by: Al-Jashamy, Karim A., et al.
Published: (2008)

Dual modification of starch via partial enzymatic hydrolysis in the granular state and subsequent hydroxypropylation.
by: Karim, A.A., et al.
Published: (2008)

Influence of resistant starch on microstructure and physical properties of breaded fish fillets
by: Moradi, Yazdan, et al.
Published: (2014)

Physical properties of keropok (fried crisps) in relation to the amylopectin content of the starch flours
by: Mohamed, Suhaila, et al.
Published: (1989)

Increasing resistant starch content in fish crackers through various cooking-chilling conditions
by: Mohd Nor, Mohd Zuhair
Published: (2012)

Increasing resistant starch content in fish crackers through repetitive cooking-chilling cycles
by: Mohd Nor, Mohd Zuhair, et al.
Published: (2014)

Modification of Wheat, Sago and Tapioca Starches by Irradiation and its Effect on the Physical Properties of Fish Crackers (Keropok)
by: Mohd Adzahan, Noranizan
Published: (2002)

Pullulanase Type 1-Assisted Modification of Sago (Metroxylon sagu) Starch
by: Wong, Chen Wai
Published: (2009)

Polyacrylonitrile grafted cassava starch and its chemical modification with hydroxylamine hydrochloride
by: Yusuf, Ja'afar, et al.
Published: (2015)

Amylose content and chemical modification effects on thermoplastic starch from maize - Processing and characterisation using conventional polymer equipment
by: Chaudhary, A., et al.
Published: (2009)

Physical properties of extruded aquafeed with a combination of sago and tapioca starches at different moisture contents
by: Umar, Salimah, et al.
Published: (2013)

Characterisation and colour response of smart sago starch-based packaging films incorporated with Brassica oleracea anthocyanin
by: Che Hamzah, Nurul Husna, et al.
Published: (2022)

Effect of water content on the gelatinisation temperature of sago starch
by: Maaruf, A.G, et al.
Published: (2001)

Characterization, functional properties, and resistant starch of freshwater macrophytes
by: Syed, Nurul Nur Farahin, et al.
Published: (2021)

Ethanol production from fermentation of sago starch
by: Dayang Salwani, Awang Adeni.
Published: (2002)

Synthesis and characterization of starch and starch derivatives nanoparticles
by: Aressa, Azman
Published: (2013)

Effects of heat-moisture and alkali treatment on the enzymatic hydrolysis of porous sago (Metroxylon sagu) starch
by: Boo, Zhy Ying, et al.
Published: (2020)

Modification of sago starch by graft copolymerization. Effect of reaction conditions on grafting parameters
by: Lutfor, M.R., et al.
Published: (2003)

Modification of sago starch by graft copolymerization. Effect of reaction conditions on grafting parameters
by: Lutfor, M.R., et al.
Published: (2003)

Modification Of Tamarind Seed Starch With Octenyl Succinic Anhydrate (Osa) In The Production Of Mayonnaise
by: Sidek, Siti Shafinaz Mohd
Published: (2020)

The performance of sago starch and modified starch (FL-7 plus)in the KCl-starch mud system
by: Ismail, Issham, et al.
Published: (2001)

Effect of Sorghum Flour Addition on Resistant Starch Content, Phenolic Profile and Antioxidant Capacity of Durum Wheat Pasta
by: Khan, I., et al.
Published: (2013)

Effects of cooking temperature in repetitive cooking-chilling cycles on resistant starch content and quality characteristics of fish crackers
by: Mohd Nor, Mohd Zuhair, et al.
Published: (2015)

Increasing resistant starch content in fish crackers through different cooking temperatures in repetitive cooking-chilling cycles
by: Mohd Nor, Mohd Zuhair, et al.
Published: (2012)

Changes in Moisture Content of Corn Starch during Pneumatic Conveying
by: Ali, Asbi, et al.
Published: (1991)

Application of starch and starch-based products in food industry
by: Mohamad Yazid, Nurulain Syuhada, et al.
Published: (2018)

Grassy starch
by: Jutta, Mariam, et al.
Published: (2012)