504
Views
8
CrossRef citations to date
0
Altmetric
Original Articles

STUDY OF RHEOLOGICAL PROFILE ANALYSIS RELATED TO TEXTURE FOR MIXTURES OF SAGO-WHEAT GEL

, , , , &
Pages 585-598 | Received 14 Jan 2001, Accepted 08 Oct 2001, Published online: 06 Feb 2007

REFERENCES

  • Ingrid , A.M. , Appelqvist , Martine , R.M. and Debet. 1997 . Starch-biopolymer Interactions – A Review . Food Reviews International , 13 ( 2 ) : 163 – 224 .
  • Bourne , M.C. 1982 . Food Texture and Viscosity New York : Academic Press .
  • Szczesniak , A.S. and Kahn , E.L. 1971 . Effect of Mode of Rehydration on Textural Parameters of Precooked Freeze-dried Sliced Beef . Journal of Texture Studies , 2 : 280 – 295 .
  • Szczesniak , A.S. 1972 . Classification of Textural Characteristics . Journal of Texture Studies , 3 : 206 – 217 .
  • Peleg , M. 1983 . Application of Nonlinear Phenomenological Rheological Models to Solid Food . Journal of Texture Studies , 13 : 1 – 11 .
  • Friedman , H.H. , Whitney , J.E. and Szczesniak , A.S. 1963 . The Texturometer – A New Instrument for Objective Texture Measurement . Journal of Food Science , 28 : 390 – 396 .
  • Szczesniak , A.S. 1973 . “ International Methods of Texture Measurements ” . In Texture Measurements of Foods Edited by: Kramer , A. and Szczesniak , A.S. 71 – 108 . Dordrecht, , Holland : D. Reidel Publishing Co. .
  • Szczesniak , A.S. 1983 . Classification of Textural Characteristics . Journal of Food Science , 28 : 385
  • Szczesniak , A.S. 1963 . Objective Measurement of Food Texture . Journal of Food Science , 28 : 285 – 289 .
  • Szczesniak , A.S. , Brandt , M.A. and Friedman , H.H. 1963 . Development of Standard Rating Scales for Mechanical Parameters of Texture and Correlation Between The Objective and The Sensory Methods of Texture Evaluation . Journal of Food Science , 28 : 397 – 403 .
  • AACC. Approved Methods of the American Association of Cereal Chemists. American Association of Cereal Chemists, St. Paul, Minnesota 1984
  • AOAC. Official Methods of Analysis 15/e. Association of Analytical Chemists: Washington, D.C. 1990
  • Williams , P.C. , Kuzina , F.D. and Hlynka , I. 1970 . A rapid Colorimetric Procedure for Estimating The Amylose Content of Starches and Flours . Cereal Chemistry , 47 ( 4 ) : 411 – 421 .
  • Biliaderis , C.G. 1991 . “ Non-equilibrium Phase Transitions of Aqueous Starch Systems ” . In Water Relationships in Foods Edited by: Levine , H. and Slade , L. 251 – 273 . New York : Plenum Publ. Crop. .
  • Clark , A.H. , Gidley , M.J. , Richardson , R.K. and Ross-Murphy , S.B. 1989 . Rheological Studies of Aqueous Amylose Gels: The Effects of Chain Length and Concentration on Gel Modulus . Macromolecules , 22 : 346 – 351 .
  • Gidley , M.J. and Bulpin , P.V. 1989 . Molecular Mechanism Underlying Amylose Aggregation and Gelation . Macromolecule , 22 : 341 – 346 .
  • Collison , R. 1968 . “ Starch Retrogradation ” . In Starch and Its Derivatives Edited by: Radley , J.A. 168 – 202 . London : Chapman and Hall .
  • Russell , P.L. 1987 . The Ageing of Gels From Starches of Different Amylose/Amylopectin Content Studied by Differential Scanning Calorimetry . Journal of Cereal Science , 6 : 147 – 158 .
  • Matsunaga , A. and Kainuma , K. 1986 . Studies on The Retrogradation of Starch in The Starchy Foods. Part 3. Effect of The Addition of The Sucrose, Fatty Acid Esters on The Retrogradation of Corn Starch . Journal of the Japanese Society of Starch Science , 30 ( 1 ) : 106 – 113 .
  • Schofield , J.D. and Greenwell , P. 1987 . “ Wheat Starch Granule Proteins and Their Technological Significance ” . In Cereal in a European Context Edited by: Morton , I.D. 407 – 420 . England : Ellis Horwood . VCH, F.R.G.
  • Goldner , W.R. and Boyer , C.D. 1989 . Starch Granule-bound Proteins and Poly-Peptides: The Influence of The Waxy Mutation . Storke/Starch , 41 : 250 – 254 .
  • Oates , C.G. 1990 . “ Evidence for Protein Crosslinks in Mung-bean Starch ” . In Gums and Stabilisers for the Food Industry 5 Edited by: Phllips , G.O. , Wedlock , D.J. and Williams , P.A. 203 – 206 . Oxford : IRL press: Oxford University Press .
  • Rahman , S. , Kosar-Hashemi , B. , Samuel , M.S. , Hill , A. , Abbott , D. , Skerritt , J.H. , Preiss , J. , Appels , R. and Morell , M.K. 1995 . The Major Proteins of Wheat Endosperm Starch Granules . Australian Journal of Plant Physiology , 22 : 793 – 803 .
  • Prentice , R.D.M. , Stark , J.R. and Gidley , M.J. 1992 . Granule Residues and “Ghosts” Remaining After Heating A-type Barley Starch Granules in Water . Carbohydrate Research , 227 : 121 – 130 .
  • Glenn , G.M. and Johnston , R.K. 1992 . Mechanical Properties of Starch, Protein and Endosperm and Their Relationship to Hardness in Wheat . Food Structure , 11 ( 3 ) : 187 – 199 .
  • Morris , C.F. , Greenblatt , G.A. , Bettge , A.D. and Malkawi , H.I. 1994 . Isolation and Characterization of Multiple Forms of Friabilin . Journal of Cereal Science , 20 : 167 – 174 .
  • Anjum , F.M. and Walker , C.E. 1991 . Review on The Significance of Starch and Protein to Wheat Kernel Hardness . Journal of the Science of Food and Agriculture , 56 : 1 – 13 .
  • Glenn , G.M. and Saunders , R.M. 1990 . Physical and Structural Properties of Wheat Endosperm Associated with Grain Texture . Cereal Chemistry , 67 ( 2 ) : 176 – 182 .
  • Greenwell , P. and Schofield , J.D. 1986 . A Starch Granule Protein Associated with Endosperm Softness in Wheat . Cereal Chemistry , 63 : 379
  • Bettege , A.D. , Morris , C.F. and Greenblatt , G.A. 1995 . Assessing Genotypic Softness in Single Wheat Kernel using Starch Granule-associated Friabilin as A Biochemical Marker . Euphytica , 86 : 65 – 72 .
  • Lowy , G.D.A. , Sargeant , J.G. and Schofield , J.D. 1981 . Wheat Starch Granule Protein: The Isolation and Characterisation of a Salt-extractable Protein From Starch Granules . Journal of the Science of Food and Agriculture , 32 ( 4 ) : 371 – 377 .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.