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This study was carried out to evaluate the effect of different sources and levels of carbohydrate (glucose and corn starch) on growth performance and carcass composition of juvenile Siberian sturgeon (Acipenser baerii). Two weeks after acclimatization period to rearing conditions and basal diet, the number of 120 Siberian sturgeon juveniles weighing 25.64 ± 2.80g were randomly distributed into 12 fiberglass tanks in four treatments (glucose 15%, glucose 30%, corn starch 15% and corn starch 30%) in three replicates and kept at a density of 10 fish per tank (one fish per 35 liter) for a period of 8 weeks. Results showed that final weight, final total length, percentage of body weight increase, specific growth rate, mean daily growth, protein efficiency ratio and condition factor in fish fed corn starch 15% were high in comparison with other treatments (P>0.05). Fish fed corn starch 15% had the lowest (P>0.05) food conversation ratio. Significant difference was seen between fish fed corn starch 30% with fish fed glucose 15% in HSI (P0.05). The highest content of carcass protein was seen in corn starch 15% that showed significant difference with treatments glucose 15% and 30% (P

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The effect of retrograded waxy corn starch on the rheologlcal properties of wheat flour dough and the final quality of baguette breads was investigated. Waxy corn starch pastes (10%) were stored at 5 °C for 7 days and the powder specimens of retrograded starches thus obtained were substituted of wheat flour for bread making at levels of 3, 5 and 7%.The rheological properties of dough were evaluated by farinograph and extensograph. Specific volume, moisture content and firmness of breads, were measured over a period of 0, 2, 4, 6 days. Sensory characteristics of breads were evaluated in the period of 24, 48, 72 storage hours. Water absorption was increased by retrograded waxy corn starch. Generally, the substituted flours developed viscosity rapidly but could not maintain the stability of paste viscosity. The dough made from the substituted flours exhibit weaker and less stability than that made from the wheat flour. The bread which contained retrograded waxy corn starch showed an increase in specific volume and the result of sensory evaluation showed that they were very acceptable. During the storage of bread, increase in firmness was suppressed by adding retrograded waxy corn starch. Results showed that incorporation of 5 % or 7% retrograded waxy corn starch produced considerable improvement in the shelf life of bread. During of storage (6 days), the bread including retrograded waxy corn starch maintained moistness and softness. As a result retrograded waxy corn starch could be used for bread making to improve the quality of bread.

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  Starch is the most abundant carbohydrate biopolymer that has excellent film-forming properties. But poor resistance to water vapour transport and poor mechanical properties are of its main problems. In this study a series of corn starch films with varying concentrations (0–20 %W/W) of citric acid and carboxymethyl cellulose (CMC) were prepared by casting method at 60˚C. The effects of citric acid on water vapor permeability (WVP), moisture absorption, solubility and mechanical properties were investigated. The WVP decreased from 4.63 to  2.61×10^-7 g/m.h.Pa as the citric acid percentage increased from 0 to 10%W/W. When the citric acid content of the films reached to 20%W/W, WVP increased about 15%. Moisture absorption and mechanical properties exhibited similar trends. In the presence of 10% citric acid, the introduction of CMC improved the moisture resistance of the composites. Using of 20%W/W CMC in the formulation increased ultimate tensile strength (UTS) by more than 59% compared to neat starch film. However, by increasing of the CMC concentration, the strain to break (SB) did not reduce significantly. 

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Mayonnaise is a kind of oil in water emulsion that generally contains 70-80% oil. Increasing knowledge of people about full fat food products has made manufacturers solve the problems related to the health concerns. In this research reduced fat mayonnaise samples (45% oil) were produced using xanthan (0-0.3%), guar (0-0.3%) and preglatinized corn starch (2-4%) as fat replacer by central composite design and their textural attributes (firmness, consistency, adhesive force and adhesiveness) were measured and compared with those of full fat mayonnaise (70% oil) as control sample. The highest textural values were observed for the sample which was made with 0.3% xanthan, 0.3% guar and 4% preglatinized corn starch and the lowest values were found for the sample containing only 2% starch as fat replacer. Most of the samples demonstrated textural values higher than those of control sample, describing high performance of the used hydrocolloids in developing thickness. Besides, synergistic interaction was observed between xanthan and pre gel corn starch that consequently resulted in improved textural properties. Modeling and high coefficients of determination revealed high satisfaction of the models to predict data.  

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The effects of microwaves on physicochemical properties of corn and oat starches were investigated. Separate suspensions of corn and oat starches in distilled water  (8% w/w) were made and heated in a microwave oven at frequency of 2450 MHz and power of 360 W  for 2.5, 5, 7.5 and 10 min. Then, swelling power, solubility, relative viscosity (using U-tube viscometer), cold water viscosity  (using Rapid Visco Analyser) and textural properties (using Texture Profile Analyser) were investigated. Results showed that as the time of microwave processing increased, cold water viscosity and gel hardness decreased, however, swelling power and water solubility increased. Comparing to the conventional heating method, more reduction in the relative viscosity was observed for the microwave processed samples. In general, results showed that microwave processing had a stonger effects on structural and molecular properties of corn and oat starches than the conventional cooking. These changes may be further affect the quality of the final products.    

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Celiac disease (gluten susceptible enteropathy), is a common disease of the gastrointestinal tract and the only effective treatment is to use a diet free of gluten. The aim of this study was to explore the use of chia flour (3, 6, 9, and 12%) as a functional ingredient in gluten-free (GF) breadmaking and to evaluate its impact on the technological (volume, hardness, porosity and color), nutritional (protein, lipid, fiber, ash, phenolic content, flavonoid content and antioxidant activity) and sensory properties of the obtained loaves. Increasing levels of chia supplementation improved technological features of GF breads such as volume, specific volume and loaf height. Breads containing 12% chia powder showed the highest porosity, whereas the control showed the least porosity. By increasing the percentage of chia powder, the brightness (L) and yellowness (b) values of the crust and crumb decreased and redness (a) value increased significantly (p <0.05) compared to those of control. The lowest and highest hardness values were found in 12% chia bread and control, respectively. Results indicated that breads incorporating chia flour showed higher amounts of protein, fiber, ash and lipid. Increasing levels of chia led to a significant (P<0.05) increase in phenolic and flavonoids contents. Furthermore, the overall sensorial acceptability of GF breads containing 3% and 9% chia flours was higher than that of control.
 

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Ultrasound is used as a physical method to modify the functional properties of starch. In this study, the effect of ultrasound at 25, 45 and 65°C on the some rheological properties corn starch paste in the presence of Arabic gum was investigated. Results showed that the amylose leakage increased with increasing temperature; but in the presence of Arabic gum, amylose leakage decreased. Sonicated samples showed lower paste clarity. Clarity decreased with increasing temperature; but in the presence of gum arabic the clarity was increased. Clarity changes were lower in the presence of Arabic gum. The least gelling concentration (LGC) was higher in ultrasonic samples and also LGC was higher in the Arabic gum contained samples. Ultrasonication and Arabic gum reduced the maximum and final viscosity of starch paste. Sample sonicated at 45ºC was selected the best sample with minimum amylose content and showed the less changes clarity, higher LGC, minimum final viscosity. The presence of Arabic gum and the ultrasonic temperature are the important parameters that influenced the modification of starch properties.

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The high-pressure process is a novel non-thermal technology by which food is subjected to a pressure of 100-600 MPa. In this research, the effect of bacterial alpha-amylase on the degree of hydrolysis, crystallinity, morphological and thermal characteristics of natural corn starch before and after high pressure processing (300 and 600 Mpa) was investigated. The results showed that with increasing pressure, the effects of processing on the physicochemical and thermal properties of starch were increased. Also, starches treated with high pressure process were more sensitive to enzymatic hydrolysis. The results of SEM analysis showed that the starches treated with a pressure equal to 600 MPa had the highest porosity, indentation and roughness on the surface of the starch granules and showed the highest sensitivity to enzymatic hydrolysis. The amount of crystallinity in the starches treated with high pressure and enzyme was lower than the natural starch sample due to the destruction of the starch crystal structure. The results of the thermal characteristics of starches showed that with the increase of the applied pressure, the parameters of TO, TP, TC and enthalpy decreased significantly. The high- pressure processing can create favorable physical modifications on the starch, and because of these modifications, a lower amount of alpha-amylase can be used for starch hydrolysis.

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The purpose of this research is to investigate the effect of the changes in the starch slurry with the concentration of 30, 50 and 70% of dry substance of pregelatinized acorn starch using a single drum dryer at a drum temperature of 120°C and a speed of 20 rpm which is called PGS30, PGS50 and PGS70 in order on physical and chemical properties including viscosity, hydration, freezing and melting stability, degree of gelatinization, morphology and FTIR.The rheological properties were evaluated using a rapid viscosity analyzer as a function of temperature. Pregelatinized starches showed viscosity at 25°C in cold water, but native acorn starch did not show viscosity at room temperature. Native acorn starch gradually started to absorb water as the temperature increased. So that the highest viscosity (peak) was created by native acorn starch, PGS30, PGS50 and PGS70 respectively. Native acorn starch granules have a smooth surface and non-homogeneous shape (mostly oval and spherical) and also have surface cavities and wrinkles. The morphology of pregelatinized starches changed significantly so that the granules of PGS50 and PGS70 samples are continuous and porous with a honeycomb-like structure. And there was no significant change in freezing-thaw stability compared to native acorn starch (p<0.05). The spectroscopic evaluation of native acorn starch was consistent with PGS samples up to the spectral range of 13343 cm. But in the PGS70 and PGS50 samples, several spectral intervals occurred between 3747 and 3945, which indicates the complete gelatinization of these two samples. Pregelatinized starches also have more swelling power, water absorption and solubility than native acorn starch (p≥0.05).

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The aim of this study was to optimize the formulation of coating of bulked corn products using maltodextrin, corn and spinach in order to improve the nutritional characteristics of puffed snacks. oil (55-65%) and powder materials (35-45%) as fixed components (80%) including milk powder, whey powder and salt (25, 50 and 5%, respectively) – and variable components (20%) including cheese powder, maltodextrin and corn starch were used to prepare the coating. Optimization was done with cross statistical design. After the physicochemical and sensory tests and selecting the optimal sample, spinach powder was added to the optimal formulation at 4, 6, and 8%, and sensory tests and uniformity evaluation were performed. The results showed that the oil absorption, hardness, redness, colloidal stability and sensory characteristics of the sample was increased by use of corn starch in the coating formulation, but overall acceptance was reduced, while redness and sensory characteristics increased by use of maltodextrin and oil absorption and hardness was reduced. The oil absorption, hardness, colloidal stability and flavor increased by use of cheese powder in the coating and redness and sensory characteristics reduced. Increasing the percentage of oil to 63% increased oil absorption and decreased the redness index (p<0.05). Increasing the percentage of oil to 60% significantly increased texture hardness, colloidal stability and color factor (p<0.05). The best optimal coating containing 10% each maltodextrin and cheese powder and 55% oil was obtained. The scores of sensory factors in the formulation containing 8% spinach powder were significantly higher than the others (p<0.05) and adding 8% of spinach powder to the optimal coating was recognized as the best sample. The results showed that in order to improve the uniformity and stability of the coating emulsion, maltodextrin and corn starch can be used and its nutritional value can be increased by using spinach.