English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

This study aimed to investigate the effect of cornsilk particle size and concentration on the properties of rice flour-cornsilk composite. Ground cornsilk (CS) was classified into sizes ranging from smaller than 45 to 300 µm and was added to rice flour (RF) at different concentrations (5 to 20% by weight). The RF-CS composite samples were analyzed for chemical, physical, and functional properties. The RF-CS composite flour samples had higher protein and fiber contents and showed higher water-binding capacity than the RF sample but lower swelling power at 90 °C. Lower solubility was observed when CS particles smaller than 125 µm were added. Adding large CS particles (&gt;150 µm) caused the average pasting temperature of RF-CS to increase but reduced peak viscosity, breakdown, and setback significantly at all addition levels. The addition of smaller-sized CS particles (&lt;125 µm) reduced peak viscosity significantly from the 10% addition level onwards but tended to increase the breakdown and setback viscosity. RF-CS composite paste had decreasing gel strength with increasing CS addition level. Lower gel syneresis after several freeze-thaw cycles was noted when adding CS. A more significant reduction in flour gel syneresis was observed with the addition of CS smaller than 75 µm. Cornsilk particle is a potential flour additive to increase protein and fiber content. Due to the ability to reduce syneresis, cornsilk particles could be used to produce a high amylose flour gel that can withstand freeze-thaw cycles.

Effect of particle size and concentration on the chemical, physical and functional properties of rice-cornsilk composite flour paste