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starch</title> <meta name="description" content="Search results for: maize starch"> <meta name="keywords" content="maize starch"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler 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id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="maize starch"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 527</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: maize starch</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">527</span> Some Quality Parameters of Selected Maize Hybrids from Serbia for the Production of Starch, Bioethanol and Animal Feed</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Marija%20Mila%C5%A1inovi%C4%87-%C5%A0ereme%C5%A1i%C4%87">Marija Milašinović-Šeremešić</a>, <a href="https://publications.waset.org/abstracts/search?q=Valentina%20Semen%C4%8Denko"> Valentina Semenčenko</a>, <a href="https://publications.waset.org/abstracts/search?q=Milica%20Radosavljevi%C4%87"> Milica Radosavljević</a>, <a href="https://publications.waset.org/abstracts/search?q=Du%C5%A1anka%20Terzi%C4%87"> Dušanka Terzić</a>, <a href="https://publications.waset.org/abstracts/search?q=Ljiljana%20Mojovi%C4%87"> Ljiljana Mojović</a>, <a href="https://publications.waset.org/abstracts/search?q=Ljubica%20Doki%C4%87"> Ljubica Dokić</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Maize (Zea mays L.) is one of the most important cereal crops, and as such, one of the most significant naturally renewable carbohydrate raw materials for the production of energy and multitude of different products. The main goal of the present study was to investigate a suitability of selected maize hybrids of different genetic background produced in Maize Research Institute ‘Zemun Polje’, Belgrade, Serbia, for starch, bioethanol and animal feed production. All the hybrids are commercial and their detailed characterization is important for the expansion of their different uses. The starches were isolated by using a 100-g laboratory maize wet-milling procedure. Hydrolysis experiments were done in two steps (liquefaction with Termamyl SC, and saccharification with SAN Extra L). Starch hydrolysates obtained by the two-step hydrolysis of the corn flour starch were subjected to fermentation by S. cerevisiae var. ellipsoideus under semi-anaerobic conditions. The digestibility based on enzymatic solubility was performed by the Aufréré method. All investigated ZP maize hybrids had very different physical characteristics and chemical composition which could allow various possibilities of their use. The amount of hard (vitreous) and soft (floury) endosperm in kernel is considered one of the most important parameters that can influence the starch and bioethanol yields. Hybrids with a lower test weight and density and a greater proportion of soft endosperm fraction had a higher yield, recovery and purity of starch. Among the chemical composition parameters only starch content significantly affected the starch yield. Starch yields of studied maize hybrids ranged from 58.8% in ZP 633 to 69.0% in ZP 808. The lowest bioethanol yield of 7.25% w/w was obtained for hybrid ZP 611k and the highest by hybrid ZP 434 (8.96% w/w). A very significant correlation was determined between kernel starch content and the bioethanol yield, as well as volumetric productivity (48h) (r=0.66). Obtained results showed that the NDF, ADF and ADL contents in the whole maize plant of the observed ZP maize hybrids varied from 40.0% to 60.1%, 18.6% to 32.1%, and 1.4% to 3.1%, respectively. The difference in the digestibility of the dry matter of the whole plant among hybrids (ZP 735 and ZP 560) amounted to 18.1%. Moreover, the differences in the contents of the lignocelluloses fraction affected the differences in dry matter digestibility. From the results it can be concluded that genetic background of the selected maize hybrids plays an important part in estimation of the technological value of maize hybrids for various purposes. Obtained results are of an exceptional importance for the breeding programs and selection of potentially most suitable maize hybrids for starch, bioethanol and animal feed production. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bioethanol" title="bioethanol">bioethanol</a>, <a href="https://publications.waset.org/abstracts/search?q=biomass%20quality" title=" biomass quality"> biomass quality</a>, <a href="https://publications.waset.org/abstracts/search?q=maize" title=" maize"> maize</a>, <a href="https://publications.waset.org/abstracts/search?q=starch" title=" starch"> starch</a> </p> <a href="https://publications.waset.org/abstracts/44668/some-quality-parameters-of-selected-maize-hybrids-from-serbia-for-the-production-of-starch-bioethanol-and-animal-feed" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/44668.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">222</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">526</span> Effect of Dehydration Methods of the Proximate Composition, Mineral Content and Functional Properties of Starch Flour Extracted from Maize</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Olakunle%20M.%20Makanjuola">Olakunle M. Makanjuola</a>, <a href="https://publications.waset.org/abstracts/search?q=Adebola%20Ajayi"> Adebola Ajayi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Effect of the dehydrated method on proximate, functional and mineral properties of corn starch was evaluated. The study was carried and to determine the proximate, functional and mineral properties of corn starch produced using three different drying methods namely (sun) (oven) and (cabinet) drying methods. The corn starch was obtained by cleaning, steeping, milling, sieving, dewatering and drying corn starch was evaluated for proximate composition, functional properties, and mineral properties to determine the nutritional properties, moisture, crude protein, crude fat, ash, and carbohydrate were in the range of 9.35 to 12.16, 6.5 to 10.78 1.08 to 2.5, 1.08 to 2.5, 4.0 to 5.2, 69.58 to 75.8% respectively. Bulk density range between 0.610g/dm3 to 0.718 g/dm3, water, and oil absorption capacities range between 116.5 to 117.25 and 113.8 to 117.25 ml/g respectively. Swelling powder had value varying from 1.401 to 1.544g/g respectively. The results indicate that the cabinet method had the best result item of the quality attribute. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=starch%20flour" title="starch flour">starch flour</a>, <a href="https://publications.waset.org/abstracts/search?q=maize" title=" maize"> maize</a>, <a href="https://publications.waset.org/abstracts/search?q=dehydration" title=" dehydration"> dehydration</a>, <a href="https://publications.waset.org/abstracts/search?q=cabinet%20dryer" title=" cabinet dryer"> cabinet dryer</a> </p> <a href="https://publications.waset.org/abstracts/77942/effect-of-dehydration-methods-of-the-proximate-composition-mineral-content-and-functional-properties-of-starch-flour-extracted-from-maize" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/77942.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">238</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">525</span> The Hydrotrope-Mediated, Low-Temperature, Aqueous Dissolution of Maize Starch</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jeroen%20Vinkx">Jeroen Vinkx</a>, <a href="https://publications.waset.org/abstracts/search?q=Jan%20A.%20Delcour"> Jan A. Delcour</a>, <a href="https://publications.waset.org/abstracts/search?q=Bart%20Goderis"> Bart Goderis</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Complete aqueous dissolution of starch is notoriously difficult. A high-temperature autoclaving process is necessary, followed by cooling the solution below its boiling point. The cooled solution is inherently unstable over time. Gelation and retrogradation processes, along with aggregation-induced by undissolved starch remnants, result in starch precipitation. We recently observed the spontaneous gelatinization of native maize starch (MS) in aqueous sodium salicylate (NaSal) solutions at room temperature. A hydrotropic mode of solubilization is hypothesized. Differential scanning calorimetry (DSC) and polarized optical microscopy (POM) of starch dispersions in NaSal solution were used to demonstrate the room temperature gelatinization of MS at different concentrations of MS and NaSal. The DSC gelatinization peak shifts to lower temperatures, and the gelatinization enthalpy decreases with increasing NaSal concentration. POM images confirm the same trend through the disappearance of the ‘Maltese cross’ interference pattern of starch granules. The minimal NaSal concentration to induce complete room temperature dissolution of MS was found to be around 15-20 wt%. The MS content of the dispersion has little influence on the amount of NaSal needed to dissolve it. The effect of the NaSal solution on the MS molecular weight was checked with HPSEC. It is speculated that, because of its amphiphilic character, NaSal enhances the solubility of MS in water by association with the more hydrophobic MS moieties, much like urea, which has also been used to enhance starch dissolution in alkaline aqueous media. As such small molecules do not tend to form micelles in water, they are called hydrotropes rather than surfactants. A minimal hydrotrope concentration (MHC) is necessary for the hydrotropes to structure themselves in water, resulting in a higher solubility of MS. This is the case for the system MS/NaSal/H₂O. Further investigations into the putative hydrotropic dissolution mechanism are necessary. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=hydrotrope" title="hydrotrope">hydrotrope</a>, <a href="https://publications.waset.org/abstracts/search?q=dissolution" title=" dissolution"> dissolution</a>, <a href="https://publications.waset.org/abstracts/search?q=maize%20starch" title=" maize starch"> maize starch</a>, <a href="https://publications.waset.org/abstracts/search?q=sodium%20salicylate" title=" sodium salicylate"> sodium salicylate</a>, <a href="https://publications.waset.org/abstracts/search?q=gelatinization" title=" gelatinization"> gelatinization</a> </p> <a href="https://publications.waset.org/abstracts/137467/the-hydrotrope-mediated-low-temperature-aqueous-dissolution-of-maize-starch" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/137467.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">188</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">524</span> Synthesis Characterisation and Evaluation of Co-Processed Wax Matrix Excipient for Controlled Release Tablets Formulation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20Kalyan%20Raj">M. Kalyan Raj</a>, <a href="https://publications.waset.org/abstracts/search?q=Vinay%20Umesh%20Rao"> Vinay Umesh Rao</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Sudhakar"> M. Sudhakar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The work focuses on the development of a directly compressible controlled release co-processed excipient using melt granulation technique. Erodible wax matrix systems are fabricated in which three different types of waxes are co processed separately with Maize starch in different ratios by melt granulation. The resultant free flowing powder is characterized by FTIR, NMR, Mass spectrophotometer and gel permeation chromatography. Also, controlled release tablets of Aripiprazole were formulated and dissolution profile was compared with that of the target product profile given in Zysis patent (Patent no. 20100004262) for Aripiprazole once a week formulation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=co-processing" title="co-processing">co-processing</a>, <a href="https://publications.waset.org/abstracts/search?q=hot%20melt%20extrusion" title=" hot melt extrusion"> hot melt extrusion</a>, <a href="https://publications.waset.org/abstracts/search?q=direct%20compression" title=" direct compression"> direct compression</a>, <a href="https://publications.waset.org/abstracts/search?q=maize%20starch" title=" maize starch"> maize starch</a>, <a href="https://publications.waset.org/abstracts/search?q=stearic%20acid" title=" stearic acid"> stearic acid</a>, <a href="https://publications.waset.org/abstracts/search?q=aripiprazole" title=" aripiprazole"> aripiprazole</a> </p> <a href="https://publications.waset.org/abstracts/8897/synthesis-characterisation-and-evaluation-of-co-processed-wax-matrix-excipient-for-controlled-release-tablets-formulation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/8897.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">408</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">523</span> Effect of Different Phosphorus Levels on Vegetative Growth of Maize Variety</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Tegene%20Nigussie">Tegene Nigussie</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction: Maize is the most domesticated of all the field crops. Wild maize has not been found to date and there has been much speculation on its origin. Regardless of the validity of different theories, it is generally agreed that the center of origin of maize is Central America, primarily Mexico and the Caribbean. Maize in Africa is of a recent introduction although data suggest that it was present in Nigeria even before Columbus voyages. After being taken to Europe in 1493, maize was introduced to Africa and distributed (spread through the continent by different routes. Maize is an important cereal crop in Ethiopia in general, it is the primarily stable food, and rural households show strong preference. For human food, the important constituents of grain are carbohydrates (starch and sugars), protein, fat or oil (in the embryo) and minerals. About 75 percent of the kernel is starch, a range of 60.80 percent but low protein content (8-15%). In Ethiopia, the introduction of modern farming techniques appears to be a priority. However, the adoption of modern inputs by peasant farmers is found to be very slow, for example, the adoption rate of fertilizer, an input that is relatively adopted, is very slow. The difference in socio-economic factors lay behind the low rate of technological adoption, including price & marketing input. Objective: The aim of the study is to determine the optimum application rate or level of different phosphorus fertilizers for the vegetative growth of maize and to identify the effect of different phosphorus rates on the growth and development of maize. Methods: The vegetative parameter (above ground) measurement from five plants randomly sampled from the middle rows of each plot. Results: The interaction of nitrogen and maize variety showed a significant at (p<0.01) effect on plant height, with the application of 60kg/ha and BH140 maize variety in combination and root length with the application of 60kg/ha of nitrogen and BH140 variety of maize. The highest mean (12.33) of the number of leaves per plant and mean (7.1) of the number of nodes per plant can be used as an alternative for better vegetative growth of maize. Conclusion and Recommendation: Maize is one of the popular and cultivated crops in Ethiopia. This study was conducted to investigate the best dosage of phosphorus for vegetative growth, yield, and better quality of maize variety and to recommend a level of phosphorus rate and the best variety adaptable to the specific soil condition or area. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=leaf" title="leaf">leaf</a>, <a href="https://publications.waset.org/abstracts/search?q=carbohydrate%20protein" title=" carbohydrate protein"> carbohydrate protein</a>, <a href="https://publications.waset.org/abstracts/search?q=adoption" title=" adoption"> adoption</a>, <a href="https://publications.waset.org/abstracts/search?q=sugar" title=" sugar"> sugar</a> </p> <a href="https://publications.waset.org/abstracts/193862/effect-of-different-phosphorus-levels-on-vegetative-growth-of-maize-variety" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/193862.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">12</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">522</span> Physicochemical Characteristics of Rice Starch Chainat 1 Variety by Physical Modification</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Orose%20Rugchati">Orose Rugchati</a>, <a href="https://publications.waset.org/abstracts/search?q=Sarawut%20Wattanawongpitak"> Sarawut Wattanawongpitak</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The Chainat 1 variety (CN1) of rice, which generally has high amylose starch, is distributed in the lower part of Northern Thailand. CN1 rice starch can be used in both food and non-food products. In this research, the CN1 rice starch from the wet-milling process was prepared by Pre-Gelatinization (Heat-Moisture Treatments, HMT) under different conditions: percentage of moisture contents (20% and 30%) and duration time in minutes (0, 30, 60, and 90) at a specific temperature 110°C. The physicochemical characteristics of CN1 rice starch modification, such as amylose content, viscosity, swelling, and solubility property, were evaluated and compared with native CN1 rice starch. The results showed that modification CN1 rice starch tends to have some characteristics better than native starch. The appearance color and starch granule of modified CN1 by HMT have more effective characteristics than native starch when increased duration time. The duration time and moisture content are significant factors to the CN1 starch characteristic by HMT. Moreover, physical modification of CN1 starch by HMT can be described as a modified rice starch providing in many applications and the advantage of biodegradability development. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20characteristics" title="physicochemical characteristics">physicochemical characteristics</a>, <a href="https://publications.waset.org/abstracts/search?q=physical%20modification" title=" physical modification"> physical modification</a>, <a href="https://publications.waset.org/abstracts/search?q=pre-gelatinization" title=" pre-gelatinization"> pre-gelatinization</a>, <a href="https://publications.waset.org/abstracts/search?q=Heat-Moisture%20Treatments" title=" Heat-Moisture Treatments"> Heat-Moisture Treatments</a>, <a href="https://publications.waset.org/abstracts/search?q=rice%20starch" title=" rice starch"> rice starch</a>, <a href="https://publications.waset.org/abstracts/search?q=Chainat%201%20variety%20%28CN1%29" title=" Chainat 1 variety (CN1)"> Chainat 1 variety (CN1)</a> </p> <a href="https://publications.waset.org/abstracts/107385/physicochemical-characteristics-of-rice-starch-chainat-1-variety-by-physical-modification" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/107385.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">155</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">521</span> Horse Chestnut Starch: A Noble Inedible Feedstock Source for Producing Thermoplastic Starch (TPS)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=J.%20Casta%C3%B1o">J. Castaño</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Rodriguez"> S. Rodriguez</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20M.%20L.%20Franco"> C. M. L. Franco </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Starch isolated from non-edible A. hippocastanum seeds was characterized and used for preparing starch-based materials. The apparent amylose content of the isolated starch was 33.1%. The size of starch granules ranged from 0.7 to 35µm, and correlated with the shape of granules (spherical, oval and irregular). The chain length distribution profile of amylopectin showed two peaks, at polymerization degree (DP) of 12 and 41-43. Around 53% of branch unit chains had DP in the range of 11-20. A. hippocastanum starch displayed a typical C-type pattern and the maximum decomposition temperature was 317°C. Thermoplastic starch (TPS) prepared from A. hippocastanum with glycerol and processed by melt blending exhibited adequate mechanical and thermal properties. In contrast, plasticized TPS with glycerol:malic acid (1:1) showed lower thermal stability and a pasty and sticky behavior, indicating that malic acid accelerates degradation of starch during processing. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Aesculus%20hippocastanum%20L." title="Aesculus hippocastanum L.">Aesculus hippocastanum L.</a>, <a href="https://publications.waset.org/abstracts/search?q=amylopectin%20structure" title=" amylopectin structure"> amylopectin structure</a>, <a href="https://publications.waset.org/abstracts/search?q=thermoplastic%20starch" title=" thermoplastic starch"> thermoplastic starch</a>, <a href="https://publications.waset.org/abstracts/search?q=non-edible%20source" title=" non-edible source"> non-edible source</a> </p> <a href="https://publications.waset.org/abstracts/19741/horse-chestnut-starch-a-noble-inedible-feedstock-source-for-producing-thermoplastic-starch-tps" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/19741.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">376</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">520</span> Characterization of Edible Film from Uwi Starch (Dioscorea alata L.)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Miksusanti">Miksusanti</a>, <a href="https://publications.waset.org/abstracts/search?q=Herlina"> Herlina</a>, <a href="https://publications.waset.org/abstracts/search?q=Wiwin"> Wiwin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The research about modification uwi starch (Dioscorea alata L) by using propylene oxide has been done. Concentration of propylene oxide were 6%(v/w), 8%(v/w), and 10%(v/w). The amilograf parameters after modification were characteristic breakdown viscosity 43 BU and setback viscosity 975 BU. The modification starch have edible properties according to FDA (Food and Drug Administration) which have degree of modification < 7%, degree of substitution < 0,1 and propylene oxide concentration < 10%(v/w). The best propylene oxide in making of edible film was 8 %( v/w). The starch control can be made into edible film with thickness 0,136 mm, tensile strength 20,4605 MPa and elongation 22%. Modification starch of uwi can be made into edible film with thickness 0,146 mm, tensile strength 25, 3521 Mpa, elongation 30% and water vapor transmission 7, 2651 g/m2/24 hours. FTIR characterization of uwi starch showed the occurrence of hydroxypropylation. The peak spectrum at 2900 cm-1 showed bonding of C-H from methyl group, which is characteristic for modification starch with hydroxypropyl. Characterization with scanning electron microscopy showed that modification of uwi starch has turned the granule of starch to be fully swallon. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=uwi%20starch" title="uwi starch">uwi starch</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20film" title=" edible film"> edible film</a>, <a href="https://publications.waset.org/abstracts/search?q=propylen%20oxide" title=" propylen oxide"> propylen oxide</a>, <a href="https://publications.waset.org/abstracts/search?q=modification" title=" modification"> modification</a> </p> <a href="https://publications.waset.org/abstracts/54718/characterization-of-edible-film-from-uwi-starch-dioscorea-alata-l" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/54718.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">299</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">519</span> Effects of Particle Sizes of Maize Flour on the Quality of Traditional Maize Snack, Kokoro</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Adebola%20Ajayi">Adebola Ajayi</a>, <a href="https://publications.waset.org/abstracts/search?q=Olakunle%20M.%20Makanjuola"> Olakunle M. Makanjuola</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The effects of particle sizes of maize flour on the quality of traditional maize snack (Kokoro) were investigated. Maize flour of different sieve mesh sizes of 1.00mm, 1.9 mm, 1.4 mm, 1.68 mm and 2.0 mm was used to produce Kokoro. The samples were analysed for protein, fat, moisture content, crude fibre, ash and sensory evaluation. The various mixture obtained were separately processed into snacks following essential traditional method of production. The result of the sensory evaluation showed that Kokoro of sample 546 using 1.0mm mesh sieve size was the most preferred and sample 513 using 2.00 was least preferred. The result revealed that the more the maize was well blended the more acceptable the product is to the consumer. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=particle%20sizes" title="particle sizes">particle sizes</a>, <a href="https://publications.waset.org/abstracts/search?q=maize%20flour" title=" maize flour"> maize flour</a>, <a href="https://publications.waset.org/abstracts/search?q=quality" title=" quality"> quality</a>, <a href="https://publications.waset.org/abstracts/search?q=Kokoro" title=" Kokoro"> Kokoro</a> </p> <a href="https://publications.waset.org/abstracts/79646/effects-of-particle-sizes-of-maize-flour-on-the-quality-of-traditional-maize-snack-kokoro" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/79646.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">197</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">518</span> Structural Changes and Formation of Calcium Complexes in Corn Starch Processed by Nixtamalization</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ar%C3%A1mbula-Villa%20Ger%C3%B3nimo">Arámbula-Villa Gerónimo</a>, <a href="https://publications.waset.org/abstracts/search?q=Garc%C3%ADa-Lara%20Kenia%20Y."> García-Lara Kenia Y.</a>, <a href="https://publications.waset.org/abstracts/search?q=Figueroa-C%C3%A1rdenas%20J.%20D."> Figueroa-Cárdenas J. D.</a>, <a href="https://publications.waset.org/abstracts/search?q=P%C3%A9rez-Robles%20J.%20F."> Pérez-Robles J. F.</a>, <a href="https://publications.waset.org/abstracts/search?q=Jim%C3%A9nez-Sandoval%20S."> Jiménez-Sandoval S.</a>, <a href="https://publications.waset.org/abstracts/search?q=Salazar-L%C3%B3pez%20R."> Salazar-López R.</a>, <a href="https://publications.waset.org/abstracts/search?q=Herrera-Corredor%20J.%20A."> Herrera-Corredor J. A.</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The nixtamalization process (thermal-alkaline method) improves the nutritional part of the corn grain. In this process, the using of Ca(OH)₂ is basic, although the chemical mechanisms between this alkali and the carbohydrates (starch), proteins, lipids, and fiber have not been fully identified. In this study, the native corn starch was taken as a model, and it was subjected to cooking with different concentrations of lime (nixtamalization process) and specific studies of FTIR and XRD were carried out to identify the formation of chemical compounds, and the physical, physicochemical, rheological (paste) and structural properties of material obtained were determined. The FTIR spectra showed the formation of calcium-starch complexes. The treatments with Ca(OH)₂ showed a band shift towards 1675 cm⁻¹ and a band in 1436 cm⁻¹ (COO⁻), indicating the oxidation of starch. Three bands were identified (1575, 1550, and 1540 cm⁻¹) characteristics of carboxylic acid salts for three types of coordinated structures: monodentate, pseudo-bridged, and bidentate. The XRD spectra of starch treated with Ca(OH)₂ showed a peak corresponding to CaCO₃ (29.40°). The oxidation of starch was favored with low concentrations of Ca(OH)₂, producing carboxyl and carbonyl groups and increasing the residual CaCO₃. The increased concentration of Ca(OH)₂ showed the formation of calcium carboxylates, with a decrease in relative crystallinity and residual CaCO₃. Samples with low concentrations of Ca(OH)₂ slowed the onset of gelatinization and increased the swelling of the granules and the peak viscosity. The higher concentrations of Ca(OH)₂ difficulted the water absorption and decreased the viscosity rate and peak viscosity. These results can be used to improve the quality characteristics of the dough and tortillas and to get better acceptance by consumers. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=maize%20starch" title="maize starch">maize starch</a>, <a href="https://publications.waset.org/abstracts/search?q=nixtamalization" title=" nixtamalization"> nixtamalization</a>, <a href="https://publications.waset.org/abstracts/search?q=gelatinization" title=" gelatinization"> gelatinization</a>, <a href="https://publications.waset.org/abstracts/search?q=calcium%20carboxylates" title=" calcium carboxylates"> calcium carboxylates</a> </p> <a href="https://publications.waset.org/abstracts/161702/structural-changes-and-formation-of-calcium-complexes-in-corn-starch-processed-by-nixtamalization" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/161702.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">95</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">517</span> Characteristics of Oil-In-Water Emulsion Stabilized with Pregelatinized Waxy Rice Starch</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=R.%20Yulianingsih">R. Yulianingsih</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Gohtani"> S. Gohtani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Characteristics of pregelatinized waxy rice starch (PWR) gelatinized at different temperatures (65, 75, and 85 °C, abbreviated as PWR 65, 75 and 85 respectively) and their emulsion-stabilizing properties at different starch concentrations (3, 5, 7, and 9%) were studied. The yield stress and consistency index value of PWR solution increased with an increase in starch concentration. The pseudoplasticity of PWR 65 solution increased and that for both PWR 75 and 85 solution decreased with an increase in starch concentration. Small angle X-ray scattering (SAXS) profiles analyzed by Kratky Plot indicated that PWR 65 is natively unfolded particles while PWR 75 and 85 are the globular particles. The characteristics of emulsions stabilized with PWR were influenced by the temperature of gelatinization process and starch concentration. Elevated concentration of starch decreased the value of yield stress and increased the consistency index. PWR 65 produce stable emulsion to creaming at starch concentrations more than 5%, while PWR 85 is able to produce stable emulsion to both creaming and coalescence of droplets. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=emulsion" title="emulsion">emulsion</a>, <a href="https://publications.waset.org/abstracts/search?q=gelatinization%20temperature" title=" gelatinization temperature"> gelatinization temperature</a>, <a href="https://publications.waset.org/abstracts/search?q=rheology" title=" rheology"> rheology</a>, <a href="https://publications.waset.org/abstracts/search?q=small-angle%20X-ray%20scattering" title=" small-angle X-ray scattering"> small-angle X-ray scattering</a>, <a href="https://publications.waset.org/abstracts/search?q=waxy%20rice%20starch" title=" waxy rice starch"> waxy rice starch</a> </p> <a href="https://publications.waset.org/abstracts/87611/characteristics-of-oil-in-water-emulsion-stabilized-with-pregelatinized-waxy-rice-starch" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/87611.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">157</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">516</span> Role of Selenite and Selenate Uptake by Maize Plants in Chlorophyll A and B Content</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=F.%20Garousi">F. Garousi</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Veres"> S. Veres</a>, <a href="https://publications.waset.org/abstracts/search?q=%C3%89.%20B%C3%B3di"> É. Bódi</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20V%C3%A1rallyay"> S. Várallyay</a>, <a href="https://publications.waset.org/abstracts/search?q=B.%20Kov%C3%A1cs"> B. Kovács</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Extracting and determining chlorophyll pigments (chlorophyll a and b) in green leaves are the procedures based on the solvent extraction of pigments in samples using N,N-dimethylformamide as the extractant. In this study, two species of soluble inorganic selenium forms, selenite (Se( IV)) and selenate (Se( VI)) at different concentrations were investigated on maize plants that were growing in nutrient solutions during 2 weeks and at the end of the experiment, amounts of chlorophyll a and b for first and second leaves of maize were measured. In accordance with the results we observed that our regarded Se concentrations in both forms of Se( IV) and Se( VI) were not effective on maize plants’ chlorophyll a and b significantly although high level of 3 mg.kg-1 Se( IV) had negative affect on growth of the samples that had been treated by it but about Se( VI) samples we did not observe this state and our different considered Se( VI) concentrations were not toxic for maize plants. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=maize" title="maize">maize</a>, <a href="https://publications.waset.org/abstracts/search?q=sodium%20selenate" title=" sodium selenate"> sodium selenate</a>, <a href="https://publications.waset.org/abstracts/search?q=sodium%20selenite" title=" sodium selenite"> sodium selenite</a>, <a href="https://publications.waset.org/abstracts/search?q=chlorophyll%20a%20and%20b" title=" chlorophyll a and b "> chlorophyll a and b </a> </p> <a href="https://publications.waset.org/abstracts/27082/role-of-selenite-and-selenate-uptake-by-maize-plants-in-chlorophyll-a-and-b-content" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/27082.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">400</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">515</span> Investigation of Influence of Maize Stover Components and Urea Treatment on Dry Matter Digestibility and Fermentation Kinetics Using in vitro Gas Techniques</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Anon%20Paserakung">Anon Paserakung</a>, <a href="https://publications.waset.org/abstracts/search?q=Chaloemphon%20Muangyen"> Chaloemphon Muangyen</a>, <a href="https://publications.waset.org/abstracts/search?q=Suban%20Foiklang"> Suban Foiklang</a>, <a href="https://publications.waset.org/abstracts/search?q=Yanin%20Opatpatanakit"> Yanin Opatpatanakit</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Improving nutritive values and digestibility of maize stover is an alternative way to increase their utilization in ruminant and reduce air pollution from open burning of maize stover in the northern Thailand. The present study, 2x3 factorial arrangements in completely randomized design was conducted to investigate the effect of maize stover components (whole and upper stover; cut above 5th node). Urea treatment at levels 0, 3, and 6% DM on dry matter digestibility and fermentation kinetics of maize stover using in vitro gas production. After 21 days of urea treatment, results illustrated that there was no interaction between maize stover components and urea treatment on 48h in vitro dry matter digestibility (IVDMD). IVDMD was unaffected by maize stover components (P > 0.05), average IVDMD was 55%. However, using whole maize stover gave higher cumulative gas and gas kinetic parameters than those of upper stover (P<0.05). Treating maize stover by ensiling with urea resulted in a significant linear increase in IVDMD (P<0.05). IVDMD increased from 42.6% to 53.9% when increased urea concentration from 0 to 3% and maximum IVDMD (65.1%) was observed when maize stover was ensiled with 6% urea. Maize stover treated with urea at levels of 0, 3, and 6% linearly increased cumulative gas production at 96h (31.1 vs 50.5 and 59.1 ml, respectively) and all gas kinetic parameters excepted the gas production from the immediately soluble fraction (P<0.50). The results indicate that maize stover treated with 6% urea enhance in vitro dry matter digestibility and fermentation kinetics. This study provides a practical approach to increasing utilization of maize stover in feeding ruminant animals. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=maize%20stover" title="maize stover">maize stover</a>, <a href="https://publications.waset.org/abstracts/search?q=urea%20treatment" title=" urea treatment"> urea treatment</a>, <a href="https://publications.waset.org/abstracts/search?q=ruminant%20feed" title=" ruminant feed"> ruminant feed</a>, <a href="https://publications.waset.org/abstracts/search?q=gas%20production" title=" gas production"> gas production</a> </p> <a href="https://publications.waset.org/abstracts/73526/investigation-of-influence-of-maize-stover-components-and-urea-treatment-on-dry-matter-digestibility-and-fermentation-kinetics-using-in-vitro-gas-techniques" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/73526.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">224</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">514</span> Characterization and Degradation Analysis of Tapioca Starch Based Biofilms</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=R.%20R.%20Ali">R. R. Ali</a>, <a href="https://publications.waset.org/abstracts/search?q=W.%20A.%20W.%20A.%20Rahman"> W. A. W. A. Rahman</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20M.%20Kasmani"> R. M. Kasmani</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20Hasbullah"> H. Hasbullah</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20Ibrahim"> N. Ibrahim</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20N.%20Sadikin"> A. N. Sadikin</a>, <a href="https://publications.waset.org/abstracts/search?q=U.%20A.%20Asli"> U. A. Asli</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this study, tapioca starch which acts as natural polymer was added in the blend in order to produce biodegradable product. Low density polyethylene (LDPE) and tapioca starch blends were prepared by extrusion and the test sample by injection moulding process. Ethylene vinyl acetate (EVA) acts as compatibilizer while glycerol as processing aid was added in the blend. The blends were characterized by using melt flow index (MFI), fourier transform infrared (FTIR) and the effects of water absorption to the sample. As the starch content increased, MFI of the blend was decreased. Tensile testing were conducted shows the tensile strength and elongation at break decreased while the modulus increased as the starch increased. For the biodegradation, soil burial test was conducted and the loss in weight was studied as the starch content increased. Morphology studies were conducted in order to show the distribution between LDPE and starch. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biopolymers" title="biopolymers">biopolymers</a>, <a href="https://publications.waset.org/abstracts/search?q=degradable%20polymers" title=" degradable polymers"> degradable polymers</a>, <a href="https://publications.waset.org/abstracts/search?q=starch%20based%20polyethylene" title=" starch based polyethylene"> starch based polyethylene</a>, <a href="https://publications.waset.org/abstracts/search?q=injection%20moulding" title=" injection moulding "> injection moulding </a> </p> <a href="https://publications.waset.org/abstracts/3342/characterization-and-degradation-analysis-of-tapioca-starch-based-biofilms" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/3342.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">286</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">513</span> Brevicoryne brassicae Compatibility with Maize in Multiple Cropping System</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Zunnu%20Raen%20Akhtar">Zunnu Raen Akhtar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Brevicoryne brassicae, aphid feeds on cabbage and Brassica sp. as preferred host. Brassica plants usually ripen when maize starts growing in multiple cropping systems. Experiment was conducted to observe suitability of B. brassicae by rearing it on maize as host. In a tritrophic eco-system, predator coccinellids can be found in the fields of brassica and maize. This experiment emphasized on issue of aphids growing incidence in a cropping system. Brassica is sown and harvested earlier than maize and is attacked by aphids, while maize is also attacked by aphids. Five mortality tests were conducted of B. brassicae fed on maize. Out of five mortality tests, 3 tests were conducted using 1st instar, while in two mortality tests, 2nd instars of aphids were used. Mortality tests revealed that first instar mortality was quite high on the second day, while in second instar larvae mortality was delayed up to third to the fourth day. These experiments reveal that aphids can use maize as substitute host at later instars as compared to young ones. These experiments can be foundation for studying further crop-insect interaction and sampling techniques used for this purpose. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=host%20suitability" title="host suitability">host suitability</a>, <a href="https://publications.waset.org/abstracts/search?q=B.%20brassicae" title=" B. brassicae"> B. brassicae</a>, <a href="https://publications.waset.org/abstracts/search?q=maize" title=" maize"> maize</a>, <a href="https://publications.waset.org/abstracts/search?q=tritrophic%20interaction" title=" tritrophic interaction"> tritrophic interaction</a> </p> <a href="https://publications.waset.org/abstracts/74393/brevicoryne-brassicae-compatibility-with-maize-in-multiple-cropping-system" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/74393.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">194</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">512</span> Characterization and Quantification of Relatives Amounts of Phosphorylated Glucosyl Residues in C6 and C3 Position in Banana Starch Granules by 31P-NMR</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Renata%20Shitakubo">Renata Shitakubo</a>, <a href="https://publications.waset.org/abstracts/search?q=Hanyu%20Yangcheng"> Hanyu Yangcheng</a>, <a href="https://publications.waset.org/abstracts/search?q=Jay-lin%20Jane"> Jay-lin Jane</a>, <a href="https://publications.waset.org/abstracts/search?q=Fernanda%20Peroni%20Okita"> Fernanda Peroni Okita</a>, <a href="https://publications.waset.org/abstracts/search?q=Beatriz%20Cordenunsi"> Beatriz Cordenunsi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In the degradation transitory starch model, the enzymatic activity of glucan/water dikinase (GWD) and phosphoglucan/water dikinase (PWD) are essential for the granule degradation. GWD and PWD phosphorylate glucose molecules in the positions C6 and C3, respectively, in the amylopectin chains. This action is essential to allow that β-amylase degrade starch granules without previous action of α-amylase. During banana starch degradation, as part of banana ripening, both α- and β-amylases activities and proteins were already detected and, it is also known that there is a GWD and PWD protein bounded to the starch granule. Therefore, the aim of this study was to quantify both Gluc-6P and Gluc-3P in order to estimate the importance of the GWD-PWD-β-amylase pathway in banana starch degradation. Starch granules were isolated as described by Peroni-Okita et al (Carbohydrate Polymers, 81:291-299, 2010), from banana fruit at different stages of ripening, green (20.7%), intermediate (18.2%) and ripe (6.2%). Total phosphorus content was determinate following the Smith and Caruso method (1964). Gluc-6P and Gluc-3P quantifications were performed as described by Lim et al (Cereal Chemistry, 71(5):488-493, 1994). Total phosphorous content in green banana starch is found as 0.009%, intermediary banana starch 0.006% and ripe banana starch 0.004%, both by the colorimetric method and 31P-NMR. The NMR analysis showed the phosphorus content in C6 and C3. The results by NMR indicate that the amylopectin is phosphorylate by GWD and PWD before the bananas become ripen. Since both the total content of phosphorus and phosphorylated glucose molecules at positions C3 and C6 decrease with the starch degradation, it can be concluded that this phosphorylation occurs only in the surface of the starch granule and before the fruit be harvested. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=starch" title="starch">starch</a>, <a href="https://publications.waset.org/abstracts/search?q=GWD" title=" GWD"> GWD</a>, <a href="https://publications.waset.org/abstracts/search?q=PWD" title=" PWD"> PWD</a>, <a href="https://publications.waset.org/abstracts/search?q=31P-NMR" title=" 31P-NMR"> 31P-NMR</a> </p> <a href="https://publications.waset.org/abstracts/23784/characterization-and-quantification-of-relatives-amounts-of-phosphorylated-glucosyl-residues-in-c6-and-c3-position-in-banana-starch-granules-by-31p-nmr" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/23784.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">455</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">511</span> Identification of a Novel Maize Dehydration-Responsive Gene with a Potential Role in Improving Maize Drought Tolerance</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kyle%20Phillips">Kyle Phillips</a>, <a href="https://publications.waset.org/abstracts/search?q=Ndiko%20Ludidi"> Ndiko Ludidi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Global climate change has resulted in altered rainfall patterns, which has resulted in annual losses in maize crop yields due to drought. Therefore it is important to produce maize cultivars that are more drought-tolerant, which is not an easily accomplished task as plants have a plethora of physical and biochemical adaptation methods. One such mechanism is the drought-induced expression of enzymatic and non-enzymatic proteins which assist plants to resist the effects of drought on their growth and development. One of these proteins is AtRD22 which has been identified in Arabidopsis thaliana. Using an in silico approach, a maize protein with 48% sequence homology to AtRD22 has been identified. This protein appears to be localized in the extracellular matrix, similarly to AtRD22. Promoter analysis of the encoding gene reveals cis-acting elements suggestive of induction of the gene’s expression by abscisic acid (ABA). Semi-quantitative transcriptomic analysis of the putative maize RD22 has revealed an increase in transcript levels after the exposure to drought. Current work elucidates the effect of up-regulation and silencing of the maize RD22 gene on the tolerance of maize to drought. The potential role of the maize RD22 gene in maize drought tolerance can be used as a tool to improve food security. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=abscisic%20acid" title="abscisic acid">abscisic acid</a>, <a href="https://publications.waset.org/abstracts/search?q=drought-responsive%20cis-acting%20elements" title=" drought-responsive cis-acting elements"> drought-responsive cis-acting elements</a>, <a href="https://publications.waset.org/abstracts/search?q=maize%20drought%20tolerance" title=" maize drought tolerance"> maize drought tolerance</a>, <a href="https://publications.waset.org/abstracts/search?q=RD22" title=" RD22"> RD22</a> </p> <a href="https://publications.waset.org/abstracts/24320/identification-of-a-novel-maize-dehydration-responsive-gene-with-a-potential-role-in-improving-maize-drought-tolerance" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/24320.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">464</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">510</span> Impact of Heat Moisture Treatment on the Yield of Resistant Starch and Evaluation of Functional Properties of Modified Mung Bean (Vigna radiate) Starch</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sreejani%20Barua">Sreejani Barua</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20P.%20Srivastav"> P. P. Srivastav</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Formulation of new functional food products for diabetes patients and obsessed people is a challenge for food industries till date. Starch is a certainly happening, ecological, reasonable and profusely obtainable polysaccharide in plant material. In the present scenario, there is a great interest in modifying starch functional properties without destroying its granular structure using different modification techniques. Resistant starch (RS) contains almost zero calories and can control blood glucose level to prevent diabetes. The current study focused on modification of mung bean starch which is a good source of legumes carbohydrate for the production of functional food. Heat moisture treatment (HMT) of mung starch was conducted at moisture content of 10-30%, temperature of 80-120 °C and time of 8-24 h.The content of resistant starch after modification was significantly increased from native starches containing RS 7.6%. The design combinations of HMT had been completed through Central Composite Rotatable Design (CCRD). The effects of HMT process variables on the yield of resistant starch was studied through Rapid Surface Methodology (RSM). The highest increase of resistant starch was found up to 34.39% when treated the native starch with 30% m.c at 120 °C temperature for 24 h.The functional properties of both native and modified mung bean starches showed that there was a reduction in the swelling power and swelling volume of HMT starches. However, the solubility of the HMT starches was higher than that of untreated native starch and also observed change in structural (scanning electron microscopy), X-Ray diffraction (XRD) pattern, blue value and thermal (differential scanning calorimetry) properties. Therefore, replacing native mung bean starch with heat-moisture treated mung bean starch leads to the development of new products with higher resistant starch levels and functional properties. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mung%20bean%20starch" title="Mung bean starch">Mung bean starch</a>, <a href="https://publications.waset.org/abstracts/search?q=heat%20moisture%20treatment" title=" heat moisture treatment"> heat moisture treatment</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20properties" title=" functional properties"> functional properties</a>, <a href="https://publications.waset.org/abstracts/search?q=resistant%20starch" title=" resistant starch"> resistant starch</a> </p> <a href="https://publications.waset.org/abstracts/70938/impact-of-heat-moisture-treatment-on-the-yield-of-resistant-starch-and-evaluation-of-functional-properties-of-modified-mung-bean-vigna-radiate-starch" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/70938.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">202</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">509</span> Bio-Based Polyethylene/Rice Starch Composite Prepared by Twin Screw Extruder</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Waris%20Piyaphon">Waris Piyaphon</a>, <a href="https://publications.waset.org/abstracts/search?q=Sathaphorn%20O-Suwankul"> Sathaphorn O-Suwankul</a>, <a href="https://publications.waset.org/abstracts/search?q=Kittima%20Bootdee"> Kittima Bootdee</a>, <a href="https://publications.waset.org/abstracts/search?q=Manit%20Nithitanakul"> Manit Nithitanakul</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Starch from rice was used as a filler in low density polyethylene in preparation of low density polyethylene/rice starch composite. This study aims to prepare LDPE/rice starch composites. Glycerol (GC) was used as a plasticizer in order to increase dispersion and reduce agglomeration of rice starch in low density polyethylene (LDPE) matrix. Low density polyethylene grafted maleic anhydride (LDPE-g-MA) was used as a compatibilizer to increase the compatibility between LDPE and rice starch. The content of rice starch was varied between 10, 20, and 30 %wt. Results indicated that increase of rice starch content reduced tensile strength at break, elongation, and impact strength of composites. LDPE-g-MA showed positive effect on mechanical properties which increased in tensile strength and impact properties as well as compatibility between rice starch and LDPE matrix. Moreover, the addition of LDPE-g-MA significantly improved the impact strength by 50% compared to neat composite. The incorporation of GC enhanced the processability of composite. Introduction of GC affected the viscosity after blending by reducing the viscosity at all shear rate. The presence of plasticizer increased the impact strength but decreased the stiffness of composite. Water absorption of the composite was increased when plasticizer was added. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=composite%20material" title="composite material">composite material</a>, <a href="https://publications.waset.org/abstracts/search?q=plastic%20starch%20composite" title=" plastic starch composite"> plastic starch composite</a>, <a href="https://publications.waset.org/abstracts/search?q=polyethylene%20composite" title=" polyethylene composite"> polyethylene composite</a>, <a href="https://publications.waset.org/abstracts/search?q=PE%20grafted%20maleic%20anhydride" title=" PE grafted maleic anhydride"> PE grafted maleic anhydride</a> </p> <a href="https://publications.waset.org/abstracts/83851/bio-based-polyethylenerice-starch-composite-prepared-by-twin-screw-extruder" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/83851.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">209</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">508</span> Modelling Public Knowledge and Attitude towards Genetically Modified Maize in Kenya</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ezrah%20Kipkirui%20Tonui">Ezrah Kipkirui Tonui</a>, <a href="https://publications.waset.org/abstracts/search?q=George%20Otieno%20Orwa"> George Otieno Orwa</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A survey of 138 farmers was conducted in Rift valley, Kenya, in November and December 2013 in three counties (Uasin-gishu, Elgeyo-marakwet, and Tranzoia) to determine public knowledge and attitude towards genetically modified (GM) maize. Above two third (70%) of the respondents had knowledge of GM maize, mostly those educated and male. Female was found to be having low knowledge on GM maize. Public acknowledged the technology’s potential positive impacts, with more than 90% willing to adopt and more than 98% willing to buy GM seedlings at any given price. A small percentage less than 3% were of a negative opinion about willing to buy and adopt GM seeds. We conclude that GM technology has a role to play in food security in Kenya. However, the public needs more information about the technology, which can be provided through established sources of information and training. Finally, public knowledge and attitude on GM maize should be studied on a regular basis, and the survey population broadened to 47 counties. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=public" title="public">public</a>, <a href="https://publications.waset.org/abstracts/search?q=knowledge" title=" knowledge"> knowledge</a>, <a href="https://publications.waset.org/abstracts/search?q=attitudes" title=" attitudes"> attitudes</a>, <a href="https://publications.waset.org/abstracts/search?q=GM%20maize" title=" GM maize"> GM maize</a>, <a href="https://publications.waset.org/abstracts/search?q=Kenya" title=" Kenya"> Kenya</a> </p> <a href="https://publications.waset.org/abstracts/8651/modelling-public-knowledge-and-attitude-towards-genetically-modified-maize-in-kenya" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/8651.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">308</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">507</span> Characterization of New Sources of Maize (Zea mays L.) Resistance to Sitophilus zeamais (Coleoptera: Curculionidae) Infestation in Stored Maize</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=L.%20C.%20Nwosu">L. C. Nwosu</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20O.%20Adedire"> C. O. Adedire</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20O.%20Ashamo"> M. O. Ashamo</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20O.%20Ogunwolu"> E. O. Ogunwolu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The maize weevil, Sitophilus zeamais Motschulsky is a notorious pest of stored maize (Zea mays L.). The development of resistant maize varieties to manage weevils is a major breeding objective. The study investigated the parameters and mechanisms that confer resistance on a maize variety to S. zeamais infestation using twenty elite maize varieties. Detailed morphological, physical and chemical studies were conducted on whole-maize grain and the grain pericarp. Resistance was assessed at 33, 56, and 90 days post infestation using weevil mortality rate, weevil survival rate, percent grain damage, percent grain weight loss, weight of grain powder, oviposition rate and index of susceptibility as indices rated on a scale developed by the present study and on Dobie’s modified scale. Linear regression models that can predict maize grain damage in relation to the duration of storage were developed and applied. The resistant varieties identified particularly 2000 SYNEE-WSTR and TZBRELD3C5 with very high degree of resistance should be used singly or best in an integrated pest management system for the control of S. zeamais infestation in stored maize. Though increases in the physical properties of grain hardness, weight, length, and width increased varietal resistance, it was found that the bases of resistance were increased chemical attributes of phenolic acid, trypsin inhibitor and crude fibre while the bases of susceptibility were increased protein, starch, magnesium, calcium, sodium, phosphorus, manganese, iron, cobalt and zinc, the role of potassium requiring further investigation. Characters that conferred resistance on the test varieties were found distributed in the pericarp and the endosperm of the grains. Increases in grain phenolic acid, crude fibre, and trypsin inhibitor adversely and significantly affected the bionomics of the weevil on further assessment. The flat side of a maize grain at the point of penetration was significantly preferred by the weevil. Why the south area of the flattened side of a maize grain was significantly preferred by the weevil is clearly unknown, even though grain-face-type seemed to be a contributor in the study. The preference shown to the south area of the grain flat side has implications for seed viability. The study identified antibiosis, preference, antixenosis, and host evasion as the mechanisms of maize post harvest resistance to Sitophilus zeamais infestation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=maize%20weevil" title="maize weevil">maize weevil</a>, <a href="https://publications.waset.org/abstracts/search?q=resistant" title=" resistant"> resistant</a>, <a href="https://publications.waset.org/abstracts/search?q=parameters" title=" parameters"> parameters</a>, <a href="https://publications.waset.org/abstracts/search?q=mechanisms" title=" mechanisms"> mechanisms</a>, <a href="https://publications.waset.org/abstracts/search?q=preference" title=" preference"> preference</a> </p> <a href="https://publications.waset.org/abstracts/6008/characterization-of-new-sources-of-maize-zea-mays-l-resistance-to-sitophilus-zeamais-coleoptera-curculionidae-infestation-in-stored-maize" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/6008.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">307</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">506</span> X-Ray Diffraction and Crosslink Density Analysis of Starch/Natural Rubber Polymer Composites Prepared by Latex Compounding Method</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Raymond%20Dominic%20Uzoh">Raymond Dominic Uzoh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Starch fillers were extracted from three plant sources namely amora tuber (a wild variety of Irish potato), sweet potato and yam starch and their particle size, pH, amylose, and amylopectin percentage decomposition determined accordingly by high performance liquid chromatography (HPLC). The starch was introduced into natural rubber in liquid phase (through gelatinization) by the latex compounding method and compounded according to standard method. The prepared starch/natural rubber composites was characterized by Instron Universal testing machine (UTM) for tensile mechanical properties. The composites was further characterized by x-ray diffraction and crosslink density analysis. The particle size determination showed that amora starch granules have the highest particle size (156 × 47 μm) followed by yam starch (155× 40 μm) and then the sweet potato starch (153 × 46 μm). The pH test also revealed that amora starch has a near neutral pH of 6.9, yam 6.8, and sweet potato 5.2 respectively. Amylose and amylopectin determination showed that yam starch has a higher percentage of amylose (29.68), followed by potato (22.34) and then amora starch with the lowest value (14.86) respectively. The tensile mechanical properties testing revealed that yam starch produced the best tensile mechanical properties followed by amora starch and then sweet potato starch. The structure, crystallinity/amorphous nature of the product composite was confirmed by x-ray diffraction, while the nature of crosslinking was confirmed by swelling test in toluene solvent using the Flory-Rehner approach. This research study has rendered a workable strategy for enhancing interfacial interaction between a hydrophilic filler (starch) and hydrophobic polymeric matrix (natural rubber) yielding moderately good tensile mechanical properties for further exploitation development and application in the rubber processing industry. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=natural%20rubber" title="natural rubber">natural rubber</a>, <a href="https://publications.waset.org/abstracts/search?q=fillers" title=" fillers"> fillers</a>, <a href="https://publications.waset.org/abstracts/search?q=starch" title=" starch"> starch</a>, <a href="https://publications.waset.org/abstracts/search?q=amylose" title=" amylose"> amylose</a>, <a href="https://publications.waset.org/abstracts/search?q=amylopectin" title=" amylopectin"> amylopectin</a>, <a href="https://publications.waset.org/abstracts/search?q=crosslink%20density" title=" crosslink density"> crosslink density</a> </p> <a href="https://publications.waset.org/abstracts/86093/x-ray-diffraction-and-crosslink-density-analysis-of-starchnatural-rubber-polymer-composites-prepared-by-latex-compounding-method" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/86093.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">169</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">505</span> Comparison of White Sauce Prepared from Native and Chemically Modified Corn and Pearl Millet Starches</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Marium%20%20Shaikh">Marium Shaikh</a>, <a href="https://publications.waset.org/abstracts/search?q=Tahira%20M.%20Ali"> Tahira M. Ali</a>, <a href="https://publications.waset.org/abstracts/search?q=Abid%20Hasnain"> Abid Hasnain</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Physical and sensory properties of white sauces prepared from native and chemically modified corn and pearl millet starches were compared. Interestingly, no syneresis was observed in hydroxypropylated corn and pearl millet starch containing white sauce even after nine days of cold storage (4 °C), while other modifications also reduced the syneresis significantly in comparison to their native counterparts. White sauce containing succinylated corn starch showed least oil separation due to its greater emulsion stability. Light microscopy was used to visualize the size and shape of fat globules, and it was found that they were most homogenously distributed in succinylated and hydroxypropylated samples. Sensory results revealed that chemical modification of corn and pearl millet starch improved the consistency, thickness and overall acceptability of white sauces. Viscosity profiles showed that pasting parameters of native pearl millet starch are almost similar to native corn starch suggesting pearl millet starch as an alternative of corn starch. Also, white sauce prepared from modified pearl millet starch showed better cold storage stability in terms of various textural attributes like hardness, cohesiveness, chewiness, and springiness. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=corn%20starch" title="corn starch">corn starch</a>, <a href="https://publications.waset.org/abstracts/search?q=pearl%20millet" title=" pearl millet"> pearl millet</a>, <a href="https://publications.waset.org/abstracts/search?q=hydroxypropylation" title=" hydroxypropylation"> hydroxypropylation</a>, <a href="https://publications.waset.org/abstracts/search?q=succinylation" title=" succinylation"> succinylation</a>, <a href="https://publications.waset.org/abstracts/search?q=white%20sauce" title=" white sauce"> white sauce</a> </p> <a href="https://publications.waset.org/abstracts/62328/comparison-of-white-sauce-prepared-from-native-and-chemically-modified-corn-and-pearl-millet-starches" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/62328.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">285</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">504</span> Effect of Selenite and Selenate Uptake by Maize Plants on Specific Leaf Area</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=F.%20Garousi">F. Garousi</a>, <a href="https://publications.waset.org/abstracts/search?q=Sz.%20Veres"> Sz. Veres</a>, <a href="https://publications.waset.org/abstracts/search?q=%C3%89.%20B%C3%B3di"> É. Bódi</a>, <a href="https://publications.waset.org/abstracts/search?q=Sz.%20V%C3%A1rallyay"> Sz. Várallyay</a>, <a href="https://publications.waset.org/abstracts/search?q=B.%20Kov%C3%A1cs"> B. Kovács</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Specific leaf area (SLA; cm2leaf g-1leaf) is a key ecophysiological parameter influencing leaf physiology, photosynthesis, and whole plant carbon gain and also can be used as a rapid and diagnostic tool. In this study, two species of soluble inorganic selenium forms, selenite (SeIV) and selenate (SeVI) at different concentrations were investigated on maize plants that were growing in nutrient solutions during 2 weeks and at the end of the experiment, amounts of SLA for first and second leaves of maize were measured. In accordance with the results we observed that our regarded Se concentrations in both forms of SeIV and SeVI were not effective on maize plants’ SLA significantly although high level of 3 mg.kg-1 SeIV had negative affect on growth of the samples that had been treated by it but about SeVI samples we did not observe this state and our different considered SeVI concentrations were not toxic for maize plants. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=maize" title="maize">maize</a>, <a href="https://publications.waset.org/abstracts/search?q=sodium%20selenate" title=" sodium selenate"> sodium selenate</a>, <a href="https://publications.waset.org/abstracts/search?q=sodium%20selenite" title=" sodium selenite"> sodium selenite</a>, <a href="https://publications.waset.org/abstracts/search?q=specific%20leaf%20area" title=" specific leaf area "> specific leaf area </a> </p> <a href="https://publications.waset.org/abstracts/21223/effect-of-selenite-and-selenate-uptake-by-maize-plants-on-specific-leaf-area" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/21223.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">400</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">503</span> Development of a Cost Effective Two Wheel Tractor Mounted Mobile Maize Sheller for Small Farmers in Bangladesh</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20Israil%20Hossain">M. Israil Hossain</a>, <a href="https://publications.waset.org/abstracts/search?q=T.%20P.%20Tiwari"> T. P. Tiwari</a>, <a href="https://publications.waset.org/abstracts/search?q=Ashrafuzzaman%20Gulandaz"> Ashrafuzzaman Gulandaz</a>, <a href="https://publications.waset.org/abstracts/search?q=Nusrat%20Jahan"> Nusrat Jahan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Two-wheel tractor (power tiller) is a common tillage tool in Bangladesh agriculture for easy access in fragmented land with affordable price of small farmers. Traditional maize sheller needs to be carried from place to place by hooking with two-wheel tractor (2WT) and set up again for shelling operation which takes longer time for preparation of maize shelling. The mobile maize sheller eliminates the transportation problem and can start shelling operation instantly any place as it is attached together with 2WT. It is counterclockwise rotating cylinder, axial flow type sheller, and grain separated with a frictional force between spike tooth and concave. The maize sheller is attached with nuts and bolts in front of the engine base of 2WT. The operating power of the sheller comes from the fly wheel of the engine of the tractor through ‘V” belt pulley arrangement. The average shelling capacity of the mobile sheller is 2.0 t/hr, broken kernel 2.2%, and shelling efficiency 97%. The average maize shelling cost is Tk. 0.22/kg and traditional custom hire rate is Tk.1.0/kg, respectively (1 US$=Tk.78.0). The service provider of the 2WT can transport the mobile maize sheller long distance in operator’s seating position. The manufacturers started the fabrication of mobile maize sheller. This mobile maize sheller is also compatible for the other countries where 2WT is available for farming operation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cost%20effective" title="cost effective">cost effective</a>, <a href="https://publications.waset.org/abstracts/search?q=mobile%20maize%20sheller" title=" mobile maize sheller"> mobile maize sheller</a>, <a href="https://publications.waset.org/abstracts/search?q=maize%20shelling%20capacity" title=" maize shelling capacity"> maize shelling capacity</a>, <a href="https://publications.waset.org/abstracts/search?q=small%20farmers" title=" small farmers"> small farmers</a>, <a href="https://publications.waset.org/abstracts/search?q=two%20wheel%20tractor" title=" two wheel tractor"> two wheel tractor</a> </p> <a href="https://publications.waset.org/abstracts/58969/development-of-a-cost-effective-two-wheel-tractor-mounted-mobile-maize-sheller-for-small-farmers-in-bangladesh" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/58969.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">184</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">502</span> Effect of Tapioca Starch on Fresh Properties Concrete</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=C.%20Samita">C. Samita</a>, <a href="https://publications.waset.org/abstracts/search?q=W.%20Chalermchai"> W. Chalermchai</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This project is aimed to be a preliminary study of using Tapioca Starch as a viscosity modifying agent (VMA) in concrete work. Tapioca starch effects on the viscosity of concrete, which could be investigated from the workability of corresponding mortar. Cement only mortars with water to cement ratio (w/c) 0.25 to 0.48, superplasticizer dosage of 1% to 2.5%, starch concentration of 0%, 0.25% and 0.5%, was tested for workability. Mortar mixes that have equivalent workability (flow diameter of 250 mm, and funnel flow time of 5 seconds) for each starch concentration were identified and checked for concrete properties. Concrete were tested for initial workability, workability loss, bleeding, setting times, and compressive strength. The results showed that all concrete mixes provide same initial workability, however the mix with higher starch concentration provides slower loss. Bleeding occurs when concrete has w/c more than 0.45. For setting times, mixing with higher starch concentration provide longer setting times (around 4 hours in this experiment). Compressive strength of starch concretes which always have higher w/c, are lower than that of cement only concrete as in this experiment initial workability were controlled to be same. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=viscosity%20modifying%20agent%28VMA%29" title="viscosity modifying agent(VMA)">viscosity modifying agent(VMA)</a>, <a href="https://publications.waset.org/abstracts/search?q=self-leveling%20concrete" title=" self-leveling concrete"> self-leveling concrete</a>, <a href="https://publications.waset.org/abstracts/search?q=self-compacting%20concrete%28SCC%29" title=" self-compacting concrete(SCC)"> self-compacting concrete(SCC)</a>, <a href="https://publications.waset.org/abstracts/search?q=low-binder%20SCC" title="low-binder SCC">low-binder SCC</a> </p> <a href="https://publications.waset.org/abstracts/41145/effect-of-tapioca-starch-on-fresh-properties-concrete" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/41145.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">297</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">501</span> Biodegradability and Thermal Properties of Polycaprolactone/Starch Nanocomposite as a Biopolymer</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Emad%20A.%20Jaffar%20Al-Mulla">Emad A. Jaffar Al-Mulla</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this study, a biopolymer-based nanocomposite was successfully prepared through melt blending technique. Two biodegradable polymers, polycaprolactone and starch, environmental friendly and obtained from renewable, easily available raw materials, have been chosen. Fatty hydrazide, synthesized from palm oil, has been used as a surfactant to modify montmorillonite (natural clay) for preparation of polycaprolactone/starch nanocomposite. X-ray diffraction and transmission electron microscopy were used to characterize nanocomposite formation. Compatibility of the blend was improved by adding 3% weight modified clay. Higher biodegradability and thermal stability of nanocomopeite were also observed compared to those of the polycaprolactone/starch blend. This product will solve the problem of plastic waste, especially disposable packaging, and reduce the dependence on petroleum-based polymers and surfactants. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=polycaprolactone" title="polycaprolactone">polycaprolactone</a>, <a href="https://publications.waset.org/abstracts/search?q=starch" title=" starch"> starch</a>, <a href="https://publications.waset.org/abstracts/search?q=biodegradable" title=" biodegradable"> biodegradable</a>, <a href="https://publications.waset.org/abstracts/search?q=nanocomposite" title=" nanocomposite"> nanocomposite</a> </p> <a href="https://publications.waset.org/abstracts/6713/biodegradability-and-thermal-properties-of-polycaprolactonestarch-nanocomposite-as-a-biopolymer" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/6713.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">357</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">500</span> Adhesive Based upon Polyvinyl Alcohol And Chemical Modified Oca (Oxalis tuberosa) Starch</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Samantha%20Borja">Samantha Borja</a>, <a href="https://publications.waset.org/abstracts/search?q=Vladimir%20Valle"> Vladimir Valle</a>, <a href="https://publications.waset.org/abstracts/search?q=Pamela%20Molina"> Pamela Molina</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The development of adhesives from renewable raw materials attracts the attention of the scientific community, due to it promises the reduction of the dependence with materials derived from oil. This work proposes the use of modified 'oca (Oxalis tuberosa)' starch and polyvinyl alcohol (PVA) in the elaboration of adhesives for lignocellulosic substrates. The investigation focused on the formulation of adhesives with 3 different PVA:starch (modified and native) ratios (of 1,0:0,33; 1,0:1,0; 1,0:1,67). The first step to perform it was the chemical modification of starch through acid hydrolysis and a subsequent urea treatment to get carbamate starch. Then, the adhesive obtained was characterized in terms of instantaneous viscosity, Fourier-transform infrared spectroscopy (FTIR) and shear strength. The results showed that viscosity and mechanical tests exhibit data with the same tendency in relation to the native and modified starch concentration. It was observed that the data started to reduce its values to a certain concentration, where the values began to grow. On the other hand, two relevant bands were found in the FTIR spectrogram. The first in 3300 cm⁻¹ of OH group with the same intensity for all the essays and the other one in 2900 cm⁻¹, belonging to the group of alkanes with a different intensity for each adhesive. On the whole, the ratio PVA:starch (1:1) will not favor crosslinking in the adhesive structure and causes the viscosity reduction, whereas, in the others ones, the viscosity is higher. It was also observed that adhesives made with modified starch had better characteristics, but the adhesives with high concentrations of native starch could equal the properties of the adhesives made with low concentrations of modified starch. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=polyvinyl%20alcohol" title="polyvinyl alcohol">polyvinyl alcohol</a>, <a href="https://publications.waset.org/abstracts/search?q=PVA" title=" PVA"> PVA</a>, <a href="https://publications.waset.org/abstracts/search?q=chemical%20modification" title=" chemical modification"> chemical modification</a>, <a href="https://publications.waset.org/abstracts/search?q=starch" title=" starch"> starch</a>, <a href="https://publications.waset.org/abstracts/search?q=FTIR" title=" FTIR"> FTIR</a>, <a href="https://publications.waset.org/abstracts/search?q=viscosity" title=" viscosity"> viscosity</a>, <a href="https://publications.waset.org/abstracts/search?q=shear%20strength" title=" shear strength"> shear strength</a> </p> <a href="https://publications.waset.org/abstracts/114442/adhesive-based-upon-polyvinyl-alcohol-and-chemical-modified-oca-oxalis-tuberosa-starch" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/114442.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">154</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">499</span> Exploitation of Variability for Salinity Tolerance in Maize Hybrids (Zea Mays L.) at Early Growth Stage</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Abdul%20Qayyum">Abdul Qayyum</a>, <a href="https://publications.waset.org/abstracts/search?q=Hafiz%20Muhammad%20Saeed"> Hafiz Muhammad Saeed</a>, <a href="https://publications.waset.org/abstracts/search?q=Mamoona%20Hanif"> Mamoona Hanif</a>, <a href="https://publications.waset.org/abstracts/search?q=Etrat%20Noor"> Etrat Noor</a>, <a href="https://publications.waset.org/abstracts/search?q=Waqas%20Malik"> Waqas Malik</a>, <a href="https://publications.waset.org/abstracts/search?q=Shoaib%20Liaqat"> Shoaib Liaqat </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Salinity is extremely serious problem that has a drastic effect on maize crop, environment and causes economic losses of country. An advance technique to overcome salinity is to develop salt tolerant geno types which require screening of huge germplasm to start a breeding program. Therefore, present study was undertaken to screen out 25 maize hybrids of different origin for salinity tolerance at seedling stage under three levels of salt stress 250 and 300 mM NaCl including one control. The existence of variation for tolerance to enhanced NaCl salinity levels at seedling stage in maize proved that hybrids had differing ability to grow under saline environment and potential variability within specie. Almost all the twenty five maize hybrids behaved varyingly in response to different salinity levels. However, the maize hybrids H6, H13, H21, H23 and H24 expressed better performance under salt stress in terms of all six characters and proved to be as highly tolerant while H22, H17 H20, H18, H4, H9, and H8 were identified as moderately tolerant. Hybrids H14, H5, H11 and H3 H12, H2, were expressed as most sensitive to salinity suggesting that screening is an effective tool to exploit genetic variation among maize hybrids and salt tolerance in maize can be enhanced through selection and breeding procedure. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=salinity" title="salinity">salinity</a>, <a href="https://publications.waset.org/abstracts/search?q=hybrids" title=" hybrids"> hybrids</a>, <a href="https://publications.waset.org/abstracts/search?q=maize" title=" maize"> maize</a>, <a href="https://publications.waset.org/abstracts/search?q=variation" title=" variation"> variation</a> </p> <a href="https://publications.waset.org/abstracts/20822/exploitation-of-variability-for-salinity-tolerance-in-maize-hybrids-zea-mays-l-at-early-growth-stage" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/20822.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">717</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">498</span> Effect of Modification on the Properties of Blighia sapida (Ackee) Seed Starch</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Olufunmilola%20A.%20Abiodun">Olufunmilola A. Abiodun</a>, <a href="https://publications.waset.org/abstracts/search?q=Adegbola%20O.%20Dauda"> Adegbola O. Dauda</a>, <a href="https://publications.waset.org/abstracts/search?q=Ayobami%20Ojo"> Ayobami Ojo</a>, <a href="https://publications.waset.org/abstracts/search?q=Samson%20A.%20Oyeyinka"> Samson A. Oyeyinka</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Blighia sapida (Ackee) seed is a neglected and under-utilised crop. The fruit is cultivated for the aril which is used as meat substitute in soup while the seed is discarded. The seed is toxic due to the presence of hypoglycin which causes vomiting and death. The seed is shining black and bigger than the legume seeds. The seed contains high starch content which could serve as a cheap source of starch hereby reducing wastage of the crop during its season. Native starch had limitation in their use; therefore, modification of starch had been reported to improve the functional properties of starches. Therefore, this work determined the effect of modification on the properties of Blighia sapida seed starch. Blighia sapida seed was dehulled manually, milled and the starch extracted using standard method. The starch was subjected to modification using four methods (acid, alkaline, oxidized and acetylated methods). The morphological structure, form factor, granule size, amylose, swelling power, hypoglycin and pasting properties of the starches were determined. The structure of Blighia sapida using light microscope showed that the seed starch demonstrated an oval, round, elliptical, dome-shaped and also irregular shape. The form factors of the starch ranged from 0.32-0.64. Blighia sapida seed starches were smaller in granule sizes ranging from 2-6 µm. Acid modified starch had the highest amylose content (24.83%) and was significantly different ( < 0.05) from other starches. Blighia sapida seed starches showed a progressive increase in swelling power as temperature increased in native, acidified, alkalized, oxidized and acetylated starches but reduced with increasing temperature in pregelatinized starch. Hypoglycin A ranged from 3.89 to 5.74 mg/100 g with pregelatinized starch having the lowest value and alkalized starch having the highest value. Hypoglycin B ranged from 7.17 to 8.47 mg/100 g. Alkali-treated starch had higher peak viscosity (3973 cP) which was not significantly different (p > 0.05) from the native starch. Alkali-treated starch also was significantly different (p > 0.05) from other starches in holding strength value while acetylated starch had higher breakdown viscosity (1161.50 cP). Native starch was significantly different (p > 0.05) from other starches in final and setback viscosities. Properties of Blighia sapida modified starches showed that it could be used as a source of starch in food and other non-food industries and the toxic compound found in the starch was very low when compared to lethal dosage. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Blighia%20sapida%20seed" title="Blighia sapida seed">Blighia sapida seed</a>, <a href="https://publications.waset.org/abstracts/search?q=modification" title=" modification"> modification</a>, <a href="https://publications.waset.org/abstracts/search?q=starch" title=" starch"> starch</a>, <a href="https://publications.waset.org/abstracts/search?q=hypoglycin" title=" hypoglycin"> hypoglycin</a> </p> <a href="https://publications.waset.org/abstracts/78714/effect-of-modification-on-the-properties-of-blighia-sapida-ackee-seed-starch" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/78714.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">237</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=maize%20starch&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=maize%20starch&page=3">3</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=maize%20starch&page=4">4</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=maize%20starch&page=5">5</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=maize%20starch&page=6">6</a></li> 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