Doctor of Philosophy / Department of Grain Science and Industry / Yong Cheng Shi / To realize the full potential of waxy wheat flours in food applications, six advanced hard waxy wheat lines were studied. Pasting properties of waxy wheat flours as well as factors governing the pasting properties were investigated. Waxy wheat starch granules swelled more extensively and were more prone to α-amylase degradation than normal wheat starch. A combination of endogenous α-amylase activity and protein matrix contributed to a large variation of pasting properties of waxy wheat flours. Bi-axial extension properties classified dough from waxy wheat as in-elastic. Waxy wheat flour had higher water absorption and lower mixing time than normal wheat flour. Waxy wheat starch affected protein hydration but not protein extractability after optimum dough mixing. Presence of some non-protein free thiol contents and some gliadins acting as chain terminators could be the underlying reasons for waxy wheat flours producing slack dough. In an effort to improve functionality of waxy wheat flours, hydro-thermal processing was used. Two temperatures (140 and 160°C), three moisture contents (0, 12.4 and 20%), and four exposure times (0, 5, 15, 30 and 60 min) were employed. Hydrothermal processing resulted in non-cohesive waxy wheat flours with high viscosity and greater acid stability than native waxy wheat flour. A closer investigation revealed the possible role of endosperm proteins in improving pasting properties of waxy wheat flours. Upon thermal processing, waxy wheat flours demonstrated a long hydration time before forming dough. Heating decreased protein solubility while no changes in starch molecular weight distribution were observed. Our results indicate that hydro-thermal processing results in increased starch protein interaction. As part of application of waxy wheat, bread was baked by replacing normal wheat flour with two hard waxy wheat flours at 15, 30, and 45% levels. Substitution with waxy wheat flour resulted in higher loaf volume and softer loaves. However, substitution at > 30% resulted in excessive post-bake shrinkage and a ‘key-hole’ shape with an open crumb structure. Bread crumb microstructure indicated a loss of starch granule rigidity and fusing of starch granules. Soluble starch content was significantly higher in bread 1-day old crumb containing waxy wheat flour than in control bread.

O amido é um ingrediente com grande versatilidade de aplicação, e as sementes de jaca, fruto bem difundido, porém pouco aproveitado no Brasil, contêm uma quantidade considerável de amido, sendo ainda fonte de ferro e proteínas. Dessa maneira, os objetivos desse projeto foram a obtenção da farinha de sementes de jaca das variedades mole e dura, a extração do amido utilizando diferentes solventes, e a caracterização de suas propriedades físico-químicas, estruturais e funcionais, bem como a caracterização reológica de dispersões/géis de amido em cisalhamento estacionário e oscilatório. A extração alcalina do amido, além de reduzir significativamente o conteúdo de lipídeos e proteínas, deixando o amido mais puro, promoveu um aumento no teor de amilose e influenciou diretamente as características de inchamento e solubilidade, que apresentaram aumento significativo a partir da temperatura de 70 °C. O aumento da temperatura ocasionou aumento no poder de inchamento e solubilidade, que foi mais pronunciado para a variedade dura, porém esses valores ainda foram considerados baixos (< 17%). Os amidos de sementes de jaca apresentaram grânulos lisos, arredondados e em forma de sino, com formato mais truncado para o amido extraído com hidróxido de sódio. O diâmetro médio dos grânulos de amido foi menor para a extração alcalina, mas sempre com comportamento monomodal. Foi observado um padrão de difração de Raios-X do tipo A para todas as amostras estudadas, e o índice de cristalinidade foi maior para os amidos de sementes de jaca dura, com uma redução estimada em 70% para os amidos obtidos por extração alcalina. A temperatura de gelatinização dos amidos de semente de jaca foi considerada alta (70-100 °C). Os amidos de sementes de jaca dura obtidos na extração com água apresentaram maiores valores de viscosidade de pico e de Breakdown, que representa menor resistência mecânica. A extração com solução de NaOH 0,1 M aumentou a tendência a retrogradação de ~36% (extração aquosa) para 64% e 45% dos amidos de sementes de jaca das variedades mole e dura, respectivamente. Todas as amostras apresentaram comportamento pseudoplástico (n < 1) nas concentrações e temperaturas estudadas, e as dispersões e/ou géis de amido obtidos pela extração alcalina com NaOH apresentaram menor tixotropia e maiores valores de viscosidade. Os modelos Lei da Potência e Herschel Bulkley apresentaram ótimos ajustes aos pontos experimentais (R² ~0,998) para as amostras com 2 e 6 % de amido, respectivamente, porém para a concentração de 5%, o melhor modelo foi função da variedade do fruto usado na obtenção do amido. A dependência das propriedades reológicas com a temperatura foi analisada pela equação de Arrhenius e a energia de ativação foi baixa (15-25 kJ/mol). Quanto ao comportamento viscoelástico, as amostras com 5 e 6% de amido apresentaram comportamento de gel fraco e o aumento da concentração desse polissacarídeo produziu um aumento na elasticidade do material. Os módulos de armazenamento (G\') associados à elasticidade do gel de amido aumentaram durante o seu resfriamento nos ensaios de varredura de temperatura, o que pode ser relacionado à recristalização da amilose durante esse processo e mantiveram-se praticamente constantes no aquecimento isotérmico a 80 °C, sugerindo boa estabilidade térmica do gel. A farinha isolada da semente de jaca pode ser considerada fonte de fibras e apresentou elevados teores de proteínas (~14-16%) e ferro (~85-150 mg/kg). A distribuição do tamanho de partículas da farinha apresentou comportamento bimodal, com grânulos arredondados, presença de fibras e uma matriz proteica envolvendo os grânulos de amido. As propriedades de pasta revelaram maior pico de viscosidade para a farinha de semente de jaca mole. As características encontradas sugerem que os amidos de semente de jaca poderiam ser aplicados na produção de filmes biodegradáveis, e a farinha da semente de jaca poderia ser utilizada em substituição parcial à farinha convencional na fabricação de bolos e biscoitos. / Starch is an ingredient with great versatility of application, and the seeds of jackfruit, a well spread fruit but little exploited in Brazil, contain a considerable amount of starch, being a source of iron and proteins. Thus, the aimes of this project were to obtain the jackfruit seed flour of hard and soft varieties, extraction of starch using different solvents and characterization of its physicochemical, structural and functional properties, as the rheological characterization of dispersion/gels starch under steady and oscillatory shear. Alkaline extraction of starch significantly reduced the content of lipids and proteins, leaving to a purest starch, and promoted an increase in amylose content, besides, directly influenced the swelling and solubility characteristics, which showed a significant increase from the temperature of 70 ° C. The increase in temperature caused an increase in the power of swelling and solubility, which was more pronounced for the hard variety, but these values are still considered low (<17%). Jackfruit seeds starch granules showed smooth, rounded, bell-shaped, and they had more truncated form when starch was extracted with sodium hydroxide. The average diameter of the starch granules was lower for alkaline extraction, but always with monomodal behavior. It was observed diffraction pattern of X-rays of type A for all samples, and the crystallinity index was higher for the starches of hard jackfruit seeds with an estimated reduction of 70% to starches obtained by alkaline extraction. The gelatinization temperature of starches jackfruit seed was considered high (70-100 °C). The hard jackfruit seed starches obtained in the aqueous extraction had higher peak viscosities and Breakdown, what means lower mechanical strength. Extraction with 0.1 M NaOH solution increased the retrogradation of ~ 36% (aqueous extraction) to 64% and 45% of jackfruit seed starch varieties of soft and hard, respectively. All samples exhibited pseudoplastic behavior (n <1) at the concentrations and temperatures studied, and starch dispersions and /or gels obtained by alkaline extraction with NaOH showed lower thixotropy and higher viscosities. Power Law and Herschel Bulkley models showed great adjustments to the experimental points (R² ~ 0.998) for samples with 2 and 6% starch, respectively, but for the concentration of 5%, the best model was a function of the fruit variety used on starch extraction. The dependence of the rheological properties with temperature was examined by the Arrhenius equation and activation energy was low (15-25 kJ / mol). In concern to the viscoelastic behavior, samples of 5 and 6% of starch showed a behavior of weak gel and the increase in concentration of this polysaccharide produced an increase in the elasticity of the material. The storage modulus (G \') associated with the elasticity of the starch gel increased during its cooling in the temperature sweep tests, which may be related to the recrystallization of amylose during this process and remained practically constant in the isothermal heating at 80 °C, suggesting good thermal stability of the gel. The isolated jackfruit seed flour may be considered source of fiber and showed high levels of proteins (~ 14-16%) and iron (~ 85-150 mg / kg). Particle size distribution of the flour showed bimodal behavior with rounded beads, fibers and the presence of a protein matrix surrounding the starch granules. Pasting properties revealed higher peak viscosity for the soft jackfruit seeds flour. The characteristics found suggest that jackfruit seed starch could be applied in the production of biodegradable films, and jackfruit seed flour could be used in partial replacement of conventional flour in the manufacture of cakes and cookies.

Ferrets are amusing, flexible creatures that have been under represented in computer models. Because their bodies can assume almost any curved shape, splines are the natural tool for modelling ferrets. Surface pasting is a hierarchical method of modelling with spline surfaces, where features are added onto a base surface. Existing surface pasting techniques are limited to modelling rectilinear shapes. Using the task of modelling a ferret as a driving force, I propose a method of pasting cylinders in world space; I looked at methods for reducing distortion of pasted features; and I created a method for pasting trimmed features to allow for features that do not have the rectilinear shape of standard pasting. With my methods, modelling ferrets with surface pasting is easier, and the resulting models are closer to a real ferret.

Ferrets are amusing, flexible creatures that have been under represented in computer models. Because their bodies can assume almost any curved shape, splines are the natural tool for modelling ferrets. Surface pasting is a hierarchical method of modelling with spline surfaces, where features are added onto a base surface. Existing surface pasting techniques are limited to modelling rectilinear shapes. Using the task of modelling a ferret as a driving force, I propose a method of pasting cylinders in world space; I looked at methods for reducing distortion of pasted features; and I created a method for pasting trimmed features to allow for features that do not have the rectilinear shape of standard pasting. With my methods, modelling ferrets with surface pasting is easier, and the resulting models are closer to a real ferret.

Whole grain is associated with rougher texture and off-flavours which has decreased consumer acceptance. Pasta drying is also critical during production because of influence on texture and quality. The effects of drying type and whole grain content on physicochemical and qualitative properties of pasta were investigated. Increasing whole grain content lowered paste viscosity and increased cooking loss while low temperature drying improved quality. The impact of these effects on pasta texture and flavour was further explored. While bitterness, branniness, and surface roughness positively correlated with whole grain content, drying type only affected firmness. Phenolic content, headspace, and textural analysis corroborated this data. Change in pasta flavour upon addition of sodium-reduced cheese sauce was also examined. Sodium not only enhances flavour of dishes, it also suppresses bitterness. While flavours were uniquely affected upon sauce addition, sodium content did not affect bitterness. Headspace analysis using SIFT-MS showed volatile concentration to reduce, likely caused by a barrier created from the sauce. / MITACS Accelerate, Kraft Mississauga Mill

Made available in DSpace on 2014-06-11T19:24:39Z (GMT). No. of bitstreams: 0 Previous issue date: 2008-10-16Bitstream added on 2014-06-13T18:20:56Z : No. of bitstreams: 1 silva_tpl_me_botfca.pdf: 543598 bytes, checksum: 6408f50c314fe9d5a63acb512fec4b7c (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Amidos naturais muitas vezes não têm características específicas para um processamento industrial, assim, amidos modificados são usados para proporcionar aos produtos amiláceos propriedades desejáveis tais como textura, aparência, maciez e outras. As modificações produzidas nos amidos geralmente repercutem em algumas de suas propriedades físicas tais como: temperatura de pasta, viscosidade, quebra de viscosidade, tendência de retrogradação. Os tratamentos hidrotérmicos modificam as propriedades físico-químicas dos amidos sem destruir a estrutura granular e nem adicionar outras espécies química às amostras tratadas, ou seja, o amido continua sendo natural. Estudos indicam que estas modificações repercutem nas propriedades funcionais inclusive na resistência às ações de enzimas presentes no trato digestivo alto e desta forma aumentando a concentração de amidos resistentes. Deste modo, o presente trabalho teve como objetivo verificar o efeito dos tratamentos hidrotérmicos tipo “annealing” e calor-umidade em amostras de amidos extraídos de quatro diferentes variedades de mandioca, na concentração de amido resistente e propriedades de pasta e também analisar os perfis das concentrações de amido resistente e respectivas propriedades de pasta de duas variedades de mandioca com diferentes estágios de desenvolvimento. Os amidos de mandioca Fécula Branca, Cascuda, Capora e IAC 576/70 in natura e modificados com os tratamentos “annealing” e calor/umidade, foram avaliados quanto às suas propriedades de pasta e concentração de amido resistente. As duas variedades de amido de mandioca Fécula Branca e Cascuda com idades fisiológicas de 10, 11, 12, 13, 14 e 15 meses, foram analisadas em suas propriedades de pasta e concentração de amido resistente. Os resultados dos tratamentos hidrotérmicos foram significativos, sendo que os amidos submetidos ao tratamento... / Many natural starches do not have specific characteristics for industrial processing. Therefore, these starches are modified in order to give them desirable properties such as texture, appearance, softness, etc. The modifications produced in the starches generally change some of their physical properties, such as pasting temperature, viscosity, viscosity breakage, and retrogradation tendency. Hydrothermal treatments modify the physical and chemical properties of the starches without destroying their granular structure, and do not add other kinds of chemicals to the treated samples; in other words, the starch continues to be natural. Studies indicate that these modifications change the functional properties in respect to resistance to the actions of enzymes present in the high digestive treatment, and thus increasethe concentration of resistant starches. Therefore, one aim of the present study was to assess the effects of annealing and heat-humidity hydrothermal treatments on samples of starch from four varieties of cassava, in respect to pasting resistance and concentration properties. A second aim was to analyze the profiles of the pasting resistance and concentration properties of starches from two varieties of cassava in different stages of development. The cassava starches Fécula Branca, Cascuda, Capora and IAC 576/70, both in natura and modified with the annealing and heat-moisture treatments, were evaluated regarding their pasting and concentration properties of resistant starch. The Fécula Branca and Cascuda varieties, with physiological ages of 10, 11, 12, 13, 14 and 15 months, were analyzed for their pasting and concentration properties of resistant starch. The hydrothermal treatment results were significant, and the starches submitted to the heat-moisture treatment underwent larger changes in the pasting properties and in the concentration of resistant starch... (Complete abstract click electronic access below)

Orientador: Cláudio Cabello / Banca: Magali Leonel / Banca: Maria José Queiróz de Freitas Alves / Resumo: Amidos naturais muitas vezes não têm características específicas para um processamento industrial, assim, amidos modificados são usados para proporcionar aos produtos amiláceos propriedades desejáveis tais como textura, aparência, maciez e outras. As modificações produzidas nos amidos geralmente repercutem em algumas de suas propriedades físicas tais como: temperatura de pasta, viscosidade, quebra de viscosidade, tendência de retrogradação. Os tratamentos hidrotérmicos modificam as propriedades físico-químicas dos amidos sem destruir a estrutura granular e nem adicionar outras espécies química às amostras tratadas, ou seja, o amido continua sendo natural. Estudos indicam que estas modificações repercutem nas propriedades funcionais inclusive na resistência às ações de enzimas presentes no trato digestivo alto e desta forma aumentando a concentração de amidos resistentes. Deste modo, o presente trabalho teve como objetivo verificar o efeito dos tratamentos hidrotérmicos tipo "annealing" e calor-umidade em amostras de amidos extraídos de quatro diferentes variedades de mandioca, na concentração de amido resistente e propriedades de pasta e também analisar os perfis das concentrações de amido resistente e respectivas propriedades de pasta de duas variedades de mandioca com diferentes estágios de desenvolvimento. Os amidos de mandioca Fécula Branca, Cascuda, Capora e IAC 576/70 in natura e modificados com os tratamentos "annealing" e calor/umidade, foram avaliados quanto às suas propriedades de pasta e concentração de amido resistente. As duas variedades de amido de mandioca Fécula Branca e Cascuda com idades fisiológicas de 10, 11, 12, 13, 14 e 15 meses, foram analisadas em suas propriedades de pasta e concentração de amido resistente. Os resultados dos tratamentos hidrotérmicos foram significativos, sendo que os amidos submetidos ao tratamento ...(Resumo completo, clicar acesso eletrônico abaixo) / Abstract: Many natural starches do not have specific characteristics for industrial processing. Therefore, these starches are modified in order to give them desirable properties such as texture, appearance, softness, etc. The modifications produced in the starches generally change some of their physical properties, such as pasting temperature, viscosity, viscosity breakage, and retrogradation tendency. Hydrothermal treatments modify the physical and chemical properties of the starches without destroying their granular structure, and do not add other kinds of chemicals to the treated samples; in other words, the starch continues to be natural. Studies indicate that these modifications change the functional properties in respect to resistance to the actions of enzymes present in the high digestive treatment, and thus increasethe concentration of resistant starches. Therefore, one aim of the present study was to assess the effects of annealing and heat-humidity hydrothermal treatments on samples of starch from four varieties of cassava, in respect to pasting resistance and concentration properties. A second aim was to analyze the profiles of the pasting resistance and concentration properties of starches from two varieties of cassava in different stages of development. The cassava starches Fécula Branca, Cascuda, Capora and IAC 576/70, both in natura and modified with the "annealing" and heat-moisture treatments, were evaluated regarding their pasting and concentration properties of resistant starch. The Fécula Branca and Cascuda varieties, with physiological ages of 10, 11, 12, 13, 14 and 15 months, were analyzed for their pasting and concentration properties of resistant starch. The hydrothermal treatment results were significant, and the starches submitted to the heat-moisture treatment underwent larger changes in the pasting properties and in the concentration of resistant starch... (Complete abstract click electronic access below) / Mestre

O amido é um ingrediente com grande versatilidade de aplicação, e as sementes de jaca, fruto bem difundido, porém pouco aproveitado no Brasil, contêm uma quantidade considerável de amido, sendo ainda fonte de ferro e proteínas. Dessa maneira, os objetivos desse projeto foram a obtenção da farinha de sementes de jaca das variedades mole e dura, a extração do amido utilizando diferentes solventes, e a caracterização de suas propriedades físico-químicas, estruturais e funcionais, bem como a caracterização reológica de dispersões/géis de amido em cisalhamento estacionário e oscilatório. A extração alcalina do amido, além de reduzir significativamente o conteúdo de lipídeos e proteínas, deixando o amido mais puro, promoveu um aumento no teor de amilose e influenciou diretamente as características de inchamento e solubilidade, que apresentaram aumento significativo a partir da temperatura de 70 °C. O aumento da temperatura ocasionou aumento no poder de inchamento e solubilidade, que foi mais pronunciado para a variedade dura, porém esses valores ainda foram considerados baixos (< 17%). Os amidos de sementes de jaca apresentaram grânulos lisos, arredondados e em forma de sino, com formato mais truncado para o amido extraído com hidróxido de sódio. O diâmetro médio dos grânulos de amido foi menor para a extração alcalina, mas sempre com comportamento monomodal. Foi observado um padrão de difração de Raios-X do tipo A para todas as amostras estudadas, e o índice de cristalinidade foi maior para os amidos de sementes de jaca dura, com uma redução estimada em 70% para os amidos obtidos por extração alcalina. A temperatura de gelatinização dos amidos de semente de jaca foi considerada alta (70-100 °C). Os amidos de sementes de jaca dura obtidos na extração com água apresentaram maiores valores de viscosidade de pico e de Breakdown, que representa menor resistência mecânica. A extração com solução de NaOH 0,1 M aumentou a tendência a retrogradação de ~36% (extração aquosa) para 64% e 45% dos amidos de sementes de jaca das variedades mole e dura, respectivamente. Todas as amostras apresentaram comportamento pseudoplástico (n < 1) nas concentrações e temperaturas estudadas, e as dispersões e/ou géis de amido obtidos pela extração alcalina com NaOH apresentaram menor tixotropia e maiores valores de viscosidade. Os modelos Lei da Potência e Herschel Bulkley apresentaram ótimos ajustes aos pontos experimentais (R² ~0,998) para as amostras com 2 e 6 % de amido, respectivamente, porém para a concentração de 5%, o melhor modelo foi função da variedade do fruto usado na obtenção do amido. A dependência das propriedades reológicas com a temperatura foi analisada pela equação de Arrhenius e a energia de ativação foi baixa (15-25 kJ/mol). Quanto ao comportamento viscoelástico, as amostras com 5 e 6% de amido apresentaram comportamento de gel fraco e o aumento da concentração desse polissacarídeo produziu um aumento na elasticidade do material. Os módulos de armazenamento (G\') associados à elasticidade do gel de amido aumentaram durante o seu resfriamento nos ensaios de varredura de temperatura, o que pode ser relacionado à recristalização da amilose durante esse processo e mantiveram-se praticamente constantes no aquecimento isotérmico a 80 °C, sugerindo boa estabilidade térmica do gel. A farinha isolada da semente de jaca pode ser considerada fonte de fibras e apresentou elevados teores de proteínas (~14-16%) e ferro (~85-150 mg/kg). A distribuição do tamanho de partículas da farinha apresentou comportamento bimodal, com grânulos arredondados, presença de fibras e uma matriz proteica envolvendo os grânulos de amido. As propriedades de pasta revelaram maior pico de viscosidade para a farinha de semente de jaca mole. As características encontradas sugerem que os amidos de semente de jaca poderiam ser aplicados na produção de filmes biodegradáveis, e a farinha da semente de jaca poderia ser utilizada em substituição parcial à farinha convencional na fabricação de bolos e biscoitos. / Starch is an ingredient with great versatility of application, and the seeds of jackfruit, a well spread fruit but little exploited in Brazil, contain a considerable amount of starch, being a source of iron and proteins. Thus, the aimes of this project were to obtain the jackfruit seed flour of hard and soft varieties, extraction of starch using different solvents and characterization of its physicochemical, structural and functional properties, as the rheological characterization of dispersion/gels starch under steady and oscillatory shear. Alkaline extraction of starch significantly reduced the content of lipids and proteins, leaving to a purest starch, and promoted an increase in amylose content, besides, directly influenced the swelling and solubility characteristics, which showed a significant increase from the temperature of 70 ° C. The increase in temperature caused an increase in the power of swelling and solubility, which was more pronounced for the hard variety, but these values are still considered low (<17%). Jackfruit seeds starch granules showed smooth, rounded, bell-shaped, and they had more truncated form when starch was extracted with sodium hydroxide. The average diameter of the starch granules was lower for alkaline extraction, but always with monomodal behavior. It was observed diffraction pattern of X-rays of type A for all samples, and the crystallinity index was higher for the starches of hard jackfruit seeds with an estimated reduction of 70% to starches obtained by alkaline extraction. The gelatinization temperature of starches jackfruit seed was considered high (70-100 °C). The hard jackfruit seed starches obtained in the aqueous extraction had higher peak viscosities and Breakdown, what means lower mechanical strength. Extraction with 0.1 M NaOH solution increased the retrogradation of ~ 36% (aqueous extraction) to 64% and 45% of jackfruit seed starch varieties of soft and hard, respectively. All samples exhibited pseudoplastic behavior (n <1) at the concentrations and temperatures studied, and starch dispersions and /or gels obtained by alkaline extraction with NaOH showed lower thixotropy and higher viscosities. Power Law and Herschel Bulkley models showed great adjustments to the experimental points (R² ~ 0.998) for samples with 2 and 6% starch, respectively, but for the concentration of 5%, the best model was a function of the fruit variety used on starch extraction. The dependence of the rheological properties with temperature was examined by the Arrhenius equation and activation energy was low (15-25 kJ / mol). In concern to the viscoelastic behavior, samples of 5 and 6% of starch showed a behavior of weak gel and the increase in concentration of this polysaccharide produced an increase in the elasticity of the material. The storage modulus (G \') associated with the elasticity of the starch gel increased during its cooling in the temperature sweep tests, which may be related to the recrystallization of amylose during this process and remained practically constant in the isothermal heating at 80 °C, suggesting good thermal stability of the gel. The isolated jackfruit seed flour may be considered source of fiber and showed high levels of proteins (~ 14-16%) and iron (~ 85-150 mg / kg). Particle size distribution of the flour showed bimodal behavior with rounded beads, fibers and the presence of a protein matrix surrounding the starch granules. Pasting properties revealed higher peak viscosity for the soft jackfruit seeds flour. The characteristics found suggest that jackfruit seed starch could be applied in the production of biodegradable films, and jackfruit seed flour could be used in partial replacement of conventional flour in the manufacture of cakes and cookies.

This paper studies the endogenous evolution of investment behaviour under the various macroeconomic circumstances, which might be relatively constructed by free-float, fixed and target zone regimes as the economic stability policy. It applies the issues of stock price target zone policy to a simultaneous stochastic differential equation system. We construct the stochastic macro model which utilized the basic conception of Dornbusch [1976] with the different price adjustment mechanism. In addition, we intend to apply the topological method which used by Miller and Weller [1991] to analyze the general economic property from the non-recursive model. The main purpose of this paper is to discuss how the public’s expectation affects the dynamic loci of commodity and stock price when the public agents have the perfect or imperfect credibility. We utilize this model to investigate whether stock price target zone regime will have honeymoon effect or not, when the government announce to execute the stock price target zone policy in the various situations. Moreover, we discuss whether stock price target zone can simultaneously stabilize other variables in the different situations.

As a major group of agricultural commodities, legume grains are widely grown and consumed globally, but are often utilised in the whole form. With increasing evidence of nutritional benefits, these grains are potentially sources of novel ingredients including starches. Accordingly the objective of this study has been to investigate legume starches, particularly their isolation, characterisation and incorporation into selected food products. Using chickpea, faba bean, lentil and mung bean, extraction procedures for the practical isolation of legume starches have been evaluated. A relatively simple method has been established, involving grain cracking, steeping in a mildly alkaline solution, followed by washing, double blending, double sieving and sedimentation. The starches collected for the four legumes were oven dried and the recoveries ranged between 29 and 38%. Compositional analyses confirming that the isolation procedure gave relatively pure starches and scanning electron microscopy showed that the granules were typically ellipsoidal. Laser particle size analysis showed mono-modal distributions with mean diameters between 19.6 and 23.9µm. X-ray diffractograms of legume starches were of the typical C-type, with variations in the intensities and peak distribution indicating some differences in the crystallinity of the starches. Suitable conditions for the measurement of starch gelatinisation characteristics by differential scanning calorimetry were investigated. When optimised conditions were applied, the temperature of gelatinisation ranged from 58.9 for lentil to 65.7 °C for mung bean with corresponding enthalpy values of 9.2 and 5.7 Jg-1. Hot-stage optical microscopy confirmed gelatinisation patterns. The starch pastes demonstrated opalescence with some variation in the degree of clarity. The pasting and viscosity properties measured by the Rapid Visco-Analyser showed some variation in pasting temperatures and considerable differences in peak readings with faba bean starch having lowest and mung bean the highest with values of 307 and 676 RVA units, respectively. In order to study the incorporation of the legume starches, two Asian food products having starch as an ingredient, were selected and adapted as model foods. In this context, vermicelli represented a savoury product and coconut cake a sweet product. Vermicelli and coconut cake samples that incorporated chickpea starch were both preferred by most of the panellists over those containing the other legume starches. The overall conclusions are that the starch extraction method adapted in this investigation was a practical approach, producing relatively pure, white starches. The characteristics of the four legume starches showed many similarities, but there were some variations in the properties, indicating that there may be different applications for their incorporation into food formulations. Sensory evaluations confirmed the usefulness of the starches as food ingredients that provide attractive mouthfeel and textural characteristics. Therefore legume starches offer potential as novel food ingredients warranting further evaluation and larger scale feasibility studies.