| 01. |
What
is Cornello? |
Cornello is the double refined corn oil,
produced at the most modern plant of Jaychandra
Agro Industries Pvt. Ltd, Dondaicha. Corn Oil is
obtained from the
best quality Maize (Corn). |
| 02. |
Why
Corn Oil is superior Cooking Oil? |
-
Corn Oil is Cholesterol Free & contents
high percentage of Poly
unsaturated fatty acids
-
Corn Oil contents tocopherols (Vitamin E).
-
Corn Oil contents Ferulic Acid (Food Presevative)
-
It has high smoke point (238 DC) enhanced
pan life
|
| 03. |
What
is Amylose & Amylopectin? |
Amylose:- An essential linear polymer of starch
composed of a - 1,4-linked D-Glucosepyranose
molecules. A small no of a - 1,6-linked branches
may be present.
Amylopectin:- Very large, branched, D- Glucosepyranose polymer of starch
contenting both a - 1,4 & a - 1,6-linkages. The
a - 1,6-linkage represents the
bond at the polymeric branch point. |
| 04. |
What
is Native Starch? |
Any granular starch that has been isolated from
the original plant source but
has not undergone subsequent modification i.e.
unmodified starch. |
| 05. |
What
is Gelatinization temperature? |
A narrow temperature range at which starch
granules begin to swell, lose
crystallinity, and viscosify the cooking medium. |
| 06. |
What
is Degree of substitution (DS)? |
Measurement of the average number of hydroxyl
group on each D-Glucosepyranosyl unit (commonly
called as Anhydroglucose unit) that are
derivitized by substituent groups. Since, the
majority of AGUs in starch have
three hydroxyl groups available for
substitution, the maximum possible DS is 3. |
| 07. |
What
is substitution? |
Chemical modification of starch resulting in the
addition of a chemical
blocking group between starch polymers &
involving derivatization with a mono
functional reagent through ester or ether
formation. |
| 08. |
What
is Dextrose Equivalent (DE)? |
Indication of the reducing sugars content
calculated as the percent anhydrous
dextrose of the total dry substance. Pure
dextrose has a DE of 100. |
| 09. |
What
is Thin Boiling Starch? |
Acid- hydrolyzed starch used to reduce the hot
viscosity of a paste so that
higher concentrations of starch can be dispersed
without excessive thickening. |
| 10. |
What
is Retrogradation |
Process during which starch chains begins to
reassociate in an ordered
structure. Two or more starch chains initially
form a simple juncture point,
which then may develop into more extensively
ordered regions and ultimately,
under favorable conditions, to a crystalline
order. |
