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Digestion of wheat gluten and potato protein by the preruminant calf: digestibility, amino acid composition and immunoreactive proteins in ileal digesta.

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Three milk substitute diets, in which the protein was either provided exclusively by skim milk powder or partially (52%) substituted by a native wheat gluten or a potato protein concentrate, were given to intact or ileo-caecal cannulated preruminant calves. The apparent faecal nitrogen digestibility

Pasting, thermo, and Mixolab thermomechanical properties of potato starch-wheat gluten composite systems.

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This research investigated the viscosity, thermal, thermomechanical, and microstructural properties of potato starch-wheat gluten composite systems with different starch/gluten ratios under mechanical shear and heating conditions. Results showed that the peak, trough, and final viscosities increased

Nanostructural morphology of plasticized wheat gluten and modified potato starch composites: relationship to mechanical and barrier properties.

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In the present study, we were able to produce composites of wheat gluten (WG) protein and a novel genetically modified potato starch (MPS) with attractive mechanical and gas barrier properties using extrusion. Characterization of the MPS revealed an altered chain length distribution of the

Pulp obtained after isolation of starch from red and purple potatoes (Solanum tuberosum L.) as an innovative ingredient in the production of gluten-free bread

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Starch based gluten-free bread (formulations containing mixture of corn and potato starch with hydrocolloids) are deficient in nutrients and do not contain health promoting compounds. Therefore they could be supplemented with raw materials rich in such components, especially antioxidants. Among them

Effect of ingredients on the quality of gluten-free steamed bread based on potato flour.

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Response surface methodology was used to analyze effects of the amounts of pregelatinized potato flour (PGPF), hydroxypropylmethylcellulose (HPMC), egg white protein (EWP), and water on the dough fermentation and physical properties of gluten-free (GF) steamed bread based on potato flour. The

Gluten-free starch noodles from sweet potato with reduced starch digestibility and enhanced protein content.

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Sweet potato starch (SPS) noodles despite being gluten-free, has low nutritional value as it lacks proteins, minerals, vitamins etc. The objective of this study was to develop gluten-free starch noodles from sweet potato with enhanced protein content through fortification with whey protein

Preparation and quality evaluation of potato steamed bread with wheat gluten

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The present study aimed to study the preparation and quality evaluation of potato steamed bread by using potato flour, wheat flour, and gluten at the presence of yeast and inorganic additives. As the rheological properties of the potato-wheat formulated flour negatively related to the potato flour,

Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta.

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The aim of this study was to evaluate the use of mixture of sorghum-rice-corn flour and potato starch in the development of gluten-free pasta for celiac disease patients. The experiment was designed according to simplex-lattice method and different types of gluten-free flours were used, such as

Impact of pH Modification on Protein Polymerization and Structure⁻Function Relationships in Potato Protein and Wheat Gluten Composites.

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Wheat gluten (WG) and potato protein (PP) were modified to a basic pH by NaOH to impact macromolecular and structural properties. Films were processed by compression molding (at 130 and 150 °C) of WG, PP, their chemically modified versions (MWG, MPP) and of their blends in different ratios to study

Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour.

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The effects of hydrocolloids (hydroxypropylmethylcellulose (HPMC), Carboxymethylcellulose (CMC), xanthan gum (XG), and apple pectin (AP)) at different concentrations on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free potato steamed bread were investigated. Results

Enriching gluten-free rice pasta with soybean and sweet potato flours.

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The development of innovative rice products is a way to exploiting and adding value to low-grade African rice varieties. To this purpose, rice-based pasta was enriched with flours from soybean and orange-fleshed sweet potato, that are common ingredients in the African tradition. Four different

Combinatorial effect of fermentation and drying on the relationship between the structure and expansion properties of tapioca starch and potato starch.

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Naturally fermented and sundried tapioca starch is reportedly the traditional material for polvilho azedo and the primary ingredients of gluten-free food items in Brazil. This study aimed to investigate starch structure and expansion rate, high rate is acclaimed in baking application, changes of

Sandwich-type sheeting improved the processing and eating qualities of potato noodles

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A technology called sandwich-type sheeting was used to produce noodles added with potato flakes. The technical parameters of sheeting were firstly optimized. Then the processing and eating qualities of potato noodles made with sandwich-type sheeting and conventional sheeting were compared. Results

Physicochemical and Textural Properties of Noodles Prepared from Different Potato Varieties.

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This study was performed to investigate the quality characteristics of noodles made from four different potato varieties: Atlantic, Go-un, Sae-bong, Jin-sun, and wheat flour. Quality characteristics of five noodles were analyzed by general components analysis, cooking quality (rate of water

Effects of different high hydrostatic pressure-treated potato starch on the processing performance of dough-like model systems.

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In this study, potato starch (PS) was processed by high hydrostatic pressure (HHP) at 200, 350 and 500 MPa for 30 min at 25 °C. Effects of HHP-treated PS on the processing performance of PS-gluten and PS-hydroxypropylmethylcellulose (HPMC) dough-like model systems were investigated. For PS-gluten

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