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Huang G, McClements DJ, He K, Zhang Z, Lin Z, Xu Z, Zou Y, Jin Z, Chen L. Review of formation mechanisms and quality regulation of chewiness in staple foods: Rice, noodles, potatoes and bread. Food Res Int 2024; 187:114459. [PMID: 38763692 DOI: 10.1016/j.foodres.2024.114459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Revised: 04/26/2024] [Accepted: 05/01/2024] [Indexed: 05/21/2024]
Abstract
Staple foods serve as vital nutrient sources for the human body, and chewiness is an essential aspect of food texture. Age, specific preferences, and diminished eating functions have broadened the chewiness requirements for staple foods. Therefore, comprehending the formation mechanism of chewiness in staple foods and exploring approaches to modulate it becomes imperative. This article reviewed the formation mechanisms and quality control methods for chewiness in several of the most common staple foods (rice, noodles, potatoes and bread). It initially summarized the chewiness formation mechanisms under three distinct thermal processing methods: water medium, oil medium, and air medium processing. Subsequently, proposed some effective approaches for regulating chewiness based on mechanistic changes. Optimizing raw material composition, controlling processing conditions, and adopting innovative processing techniques can be utilized. Nonetheless, the precise adjustment of staple foods' chewiness remains a challenge due to their diversity and technical study limitations. Hence, further in-depth exploration of chewiness across different staple foods is warranted.
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Affiliation(s)
- Guifang Huang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | | | - Kuang He
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zipei Zhang
- Food Science Program, University of Missouri, Columbia, MO 65211, USA
| | - Ziqiang Lin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China
| | - Yidong Zou
- Skystone Feed Co., Ltd., Wuxi 214258, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China.
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2
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Ha M, Jeong D, Park J, Chung HJ. Relation between textural attributes and surface leachate structural and compositional characteristics of cooked rice. Food Sci Biotechnol 2024; 33:1381-1391. [PMID: 38585572 PMCID: PMC10992613 DOI: 10.1007/s10068-023-01446-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 09/13/2023] [Accepted: 09/25/2023] [Indexed: 04/09/2024] Open
Abstract
The objective of this study was to evaluate the leachate and textural characteristics of cooked rice, and the correlations between the leachate properties and texture attributes were also investigated. Cooked waxy rice had much higher total solids and amylopectin amount in leachate than the normal and high-amylose rice. For all varieties, the amylopectin chain length of the leachate was similar, excluding Dodam cultivar. The rheological characteristics of the leachate solutions were highly dependent on the amylopectin amount of the leachate. Regarding the textural characteristics, Dodam had the highest hardness and the lowest adhesiveness. The principal component analysis showed substantial differences in leachate and textural characteristics of Korean cooked rice according to its amylose content. The adhesiveness was positively and negatively correlated with amylopectin amount of leachate and the proportion of long amylopectin chains, respectively. These results indicated that the leachate characteristics of cooked rice significantly influenced its textural attributes. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01446-3.
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Affiliation(s)
- Mingyo Ha
- Division of Food and Nutrition, Chonnam National University, Gwangju, 61186 South Korea
| | - Duyun Jeong
- Department of Food and Food Service Industry, Kyungpook National University, Sangju, 37224 South Korea
| | - Jiyoung Park
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon, 16429 South Korea
| | - Hyun-Jung Chung
- Division of Food and Nutrition, Chonnam National University, Gwangju, 61186 South Korea
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Yang H, Hou Y, Pan Y, Zhang T, Meng Q, Han J, Liu W, Qu D. Effect of chewing ability on in vivo oral digestive characteristics and in vitro gastrointestinal starch hydrolysis of three different types of cooked rice. Food Funct 2023; 14:9324-9336. [PMID: 37781893 DOI: 10.1039/d3fo02225k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/03/2023]
Abstract
Chewing ability has a strong effect on food digestion. However, little is known about the relationship between the food mastication degree and the subsequent gastric emptying. This study was to explore the effects of individual chewing ability (strong and weak) on the in vivo oral processing characteristics and in vitro dynamic gastrointestinal starch hydrolysis of three types of rice (japonica rice, indica rice and waxy rice). Results showed that the swallowable bolus in the weak chewing group had larger holes and a looser microstructure with more small rice particles, while the strong chewing ones obtained a bolus with higher saliva content (up to 28%) and starch hydrolysis degree (up to 13.55%). Moreover, the gastric retention and starch hydrolysis of the strong chewing ability group were higher in the artificial gastric dynamic system (AGDS). The indica rice particles with the higher degree of fragmentation contacted enzymes easier and hydrolyzed quicker, thus emptying through the stomach faster (81.76%). However, the oral chewing properties of rice mainly influenced the starch digestion in the stomach and the initial stage of the small intestine (∼5 min). This study suggested that the chewing ability and rice variety can influence the bolus properties, which in turn affected the gastric emptying and the degree of starch hydrolysis during digestion.
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Affiliation(s)
- Hui Yang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China.
| | - Yingying Hou
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China.
| | - Yujie Pan
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China.
| | - Tingting Zhang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China.
| | - Qi Meng
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China.
| | - Jianzhong Han
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China.
| | - Weilin Liu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China.
| | - Daofeng Qu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China.
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4
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Obadi M, Xu B. Effect of processing methods and storage on the bioactive compounds of black rice ( Oryza sativa L.): a review. Food Funct 2023; 14:9100-9122. [PMID: 37766517 DOI: 10.1039/d3fo02977h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/29/2023]
Abstract
Compared to brown and white rice, black rice contains more nutrients and numerous unique bioactive substances, such as essential amino acids, dietary fiber, γ-oryzanols, γ-aminobutyric acid, phenolic compounds, and anthocyanins, which makes it highly valuable for development and use. Whole-grain black rice typically requires a certain amount of processing prior to consumption, with the primary goal of enhancing the taste and texture of whole grains and their products. However, various new processing technologies have been effectively applied to the processing of black rice and the enhancement of its qualitative characteristics, but they also have both positive and negative effects on its nutritional quality. Therefore, evaluation of changes in concentrations of the bioactive substances as natural antioxidants due to processing and storage conditions is critical for establishing dietary guidelines for rice. This review highlights the primary bioactive components of black rice and provides a discussion of the impact of processing methods and storage on the bioactive components of black rice. Furthermore, we summarized the issues that currently exist in the processing and storage of black rice.
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Affiliation(s)
- Mohammed Obadi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China.
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China.
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Ge Z, Gao S, Xu M, Zhao Y, Wei X, Zong W, Zhao G. Effects of Deacetylated Konjac Glucomannan on the pasting, rheological and retrogradation properties of wheat starch. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Different nitrogen fertilizer application in the field affects the morphology and structure of protein and starch in rice during cooking. Food Res Int 2023; 163:112193. [PMID: 36596133 DOI: 10.1016/j.foodres.2022.112193] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 11/11/2022] [Accepted: 11/15/2022] [Indexed: 11/29/2022]
Abstract
Nitrogen fertilization is one of the most important cultivation practices that affects the eating quality of rice. During the cooking process, nitrogen fertilizer application in the field changed the structure of protein and starch during cooking, which eventually reduced the rice eating quality. However, the morphology and structure of rice during cooking under high nitrogen fertilizer application in the field have not been explored. The relationship between the morphological and structural changes of rice protein and starch during cooking and the rice eating quality has not been studied. In this study, we conducted field trials at two nitrogen fertilizer levels (0 N and 350 N), and the rice was cooked after harvest. Our results showed that the peak viscosity of rice flour was 3326 cp and 2453 cp at 0 N and 350 N, respectively, and the peak viscosity of rice starch was 3424 cp and 3378 cp, respectively. Rice proteins played an important role in the starch gelatinization properties and thermodynamic properties. High nitrogen fertilizer application increased the protein content of rice from 5.97 % to 11.32 %, and more protein bodies adhered to the surface of amyloplasts eventually inhibiting starch gelatinization. The rice proteins could bind to amylose-lipid complexes during cooking, promoting the formation of V-type diffraction peaks. What is more, under high nitrogen fertilizer, rice protein had more β-sheets, which slowed the entry of water into the interior of starch molecules and prevented the destruction of the short-range ordered structure of starch. Our study provides the possibility to further improve the eating quality of rice under nitrogen fertilizer treatment.
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Xiong G, Jia L, Luo L, Ding Y, Lin Q, Liu C. Improvement in texture and cooking quality of black rice (Oryza sativa L.) using different pretreatments. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2022.103611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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8
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Changes in water absorption and morphology of rice with different eating quality during soaking. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04173-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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9
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Exploring the hydration promotion and cooking quality improvement of adlay seed by high hydrostatic pressure. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Ali SA, Saeed SMG, Ejaz U, Baloch MN, Sohail M. A novel approach to improve the nutritional value of black gram (Vigna mungo L.) by the combined effect of pre-gelatinization and fermentation by Lactobacillus sp. E14 and Saccharomyces cerevisiae MK-157: Impact on morphological, thermal, and chemical structural properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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11
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Effects of composition, starch structural orders, and kernel structure on starch in vitro digestion of highland barley. Carbohydr Polym 2022; 301:120274. [DOI: 10.1016/j.carbpol.2022.120274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 10/16/2022] [Accepted: 10/25/2022] [Indexed: 11/23/2022]
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Ha M, Jeong HY, Lim ST, Chung HJ. The cooking method features controlling eating quality of cooked rice: An explanation from the view of starch structure in leachate and morphological characteristics. Food Res Int 2022; 162:111980. [DOI: 10.1016/j.foodres.2022.111980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 09/19/2022] [Accepted: 09/23/2022] [Indexed: 11/27/2022]
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He Y, Safdar B, Li H, Song W, Li L, Chen C, Wu M, Liu X. Influence of different polysaccharides and wobbling processing on the quality of steamed noodles with wheat starch ( Niangpi). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2071288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Yueyue He
- National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Technology and Business University, Beijing, China
| | - Bushra Safdar
- National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Technology and Business University, Beijing, China
| | - He Li
- National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Technology and Business University, Beijing, China
| | - Wenjie Song
- National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Technology and Business University, Beijing, China
| | - Lu Li
- National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Technology and Business University, Beijing, China
| | - Cunshe Chen
- National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Technology and Business University, Beijing, China
| | - Mengdan Wu
- Technology Research Center, Beijing Bestwish Food Management Co., Ltd, Beijing, China
| | - Xinqi Liu
- National Soybean Processing Industry Technology Innovation Center, School of Food and Health, Technology and Business University, Beijing, China
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14
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Effects of hypoxia stress germination on nutrients, physicochemical properties and cooking characteristics of highland barley. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2021.103411] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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15
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Sumardiono S, Jos B, Pudjihastuti I, Sari RJ, Kumala WDN, Cahyono H. Effect of chemical modification, drying method, and drying temperature on baking expansion and the physicochemical properties of cassava starch. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16111] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Siswo Sumardiono
- Department of Chemical Engineering, Faculty of Engineering Universitas Diponegoro Semarang Indonesia
| | - Bakti Jos
- Department of Chemical Engineering, Faculty of Engineering Universitas Diponegoro Semarang Indonesia
| | - Isti Pudjihastuti
- Department of Industrial Chemical Engineering, Vocational School Universitas Diponegoro Semarang Indonesia
| | - Ratna Juwita Sari
- Department of Chemical Engineering, Faculty of Engineering Universitas Diponegoro Semarang Indonesia
| | - Wiwik Dwi Novia Kumala
- Department of Chemical Engineering, Faculty of Engineering Universitas Diponegoro Semarang Indonesia
| | - Heri Cahyono
- Department of Chemical Engineering, Faculty of Engineering Universitas Diponegoro Semarang Indonesia
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Lin Z, Huang J, Qin W, Geng D, Wang L, Zhou X, Liu L, Zhou S, Tong LT. Effects of moisture changes on physicochemical properties of rice flour during semidry grinding. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103254] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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Wang Y, Chen L, Yang T, Ma Y, McClements DJ, Ren F, Tian Y, Jin Z. A review of structural transformations and properties changes in starch during thermal processing of foods. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106543] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Sethupathy P, Sivakamasundari SK, Moses JA, Anandharamakrishnan C. Effect of varietal differences on the oral processing behavior and bolus properties of cooked rice. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2020-0097] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Abstract
This research explored the impact of in-vivo oral processing on the bolus properties of three rice varieties [white ponni (WP), mappillai samba (MS), and basmati (B)] that were selected based on variations in the amylose content. The amylose and dry matter content of the WP, MS, and B were 4.67, 7.48, and 13.8(%) and 69.57, 60.09, and 70.47(%), respectively. Mastication features (bite-size, chewing time, and chew cycles), bolus properties (particle size distribution, bolus moisture content, rheology, and starch hydrolysis), time-dependent bolus features (rate of incorporation of saliva and saliva content) and, temporal dominance of sensation (TDS) of cooked rice were studied. Results confirmed the significance of oral processing on various bolus characteristics. Moreover, a pronounced correlation between the morphology of rice varieties and mastication features was observed. The structure and textural characteristics of the different rice varieties (MS, WP, B) showed considerable effects on the consumption time (25.7 s, 22.2 s, 17.8 s) and chewing cycles (34, 31, 23). Rate of saliva incorporation was relatively lesser for MS as compared with WP and B. Solid loss followed the trends WP > MS > B. The total starch content of cooked rice boluseswas WP (82.69 ± 0.01%), MS (79.49 ± 0.01%), and B (71.74 ± 0.01%). Further, texture – TDS and flavor – TDS of all varieties were found to be strongly dependent on textural attributes, composition, and oro-sensory perception. This study provides a significant understanding of the oral processing behavior of rice and its bolus, considering the effect of variations in amylose content, texture, and morphology.
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Affiliation(s)
- Priyanka Sethupathy
- Computational Modeling and Nanoscale Processing Unit , Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India , Thanjavur , 613005, Tamil Nadu , India
| | - S. K. Sivakamasundari
- Computational Modeling and Nanoscale Processing Unit , Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India , Thanjavur , 613005, Tamil Nadu , India
| | - Jeyan. A. Moses
- Computational Modeling and Nanoscale Processing Unit , Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India , Thanjavur , 613005, Tamil Nadu , India
| | - Chinnaswamy Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit , Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India , Thanjavur , 613005, Tamil Nadu , India
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Cai X, Du X, Zhu G, Cai Z, Cao C. The use of potato starch/xanthan gum combinations as a thickening agent in the formulation of tomato ketchup. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1760943] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Xuran Cai
- College of Life Sciences,Hefei Normal University, Hefei, China
- School of Tea & Food Science and Technology,Anhui Agricultural University, Hefei, China
| | - Xianfeng Du
- School of Tea & Food Science and Technology,Anhui Agricultural University, Hefei, China
| | - Guilan Zhu
- College of Life Sciences,Hefei Normal University, Hefei, China
| | - Zhihua Cai
- College of Animal Science,Anhui Science and Technology University, Fengyang, China
| | - Chuan Cao
- School of Tea & Food Science and Technology,Anhui Agricultural University, Hefei, China
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