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Santhosh R, Sarkar P. Fabrication of jamun seed starch/tamarind kernel xyloglucan bio-nanocomposite films incorporated with chitosan nanoparticles and their application on sapota (Manilkara zapota) fruits. Int J Biol Macromol 2024; 260:129625. [PMID: 38266863 DOI: 10.1016/j.ijbiomac.2024.129625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 01/16/2024] [Accepted: 01/18/2024] [Indexed: 01/26/2024]
Abstract
The present work develops bio-nanocomposite packaging films by valorizing agricultural byproducts jamun seed starch (JaSS) and tamarind kernel xyloglucan (XG), and adding varying concentrations of chitosan nanoparticles (ChNPs). The blending of JaSS and XG promotes a dense polymer network in the composite films with enhanced packaging attributes. However, ChNPs incorporation significantly reduced the viscosity and dynamic moduli of the JaSS/XG film-forming solutions. The FTIR and XRD results reveal improved intermolecular interactions and crystallinity. The DSC and TGA thermograms showed improved thermal stability in the ChNP-loaded JaSS/XG films. The addition of 3 % w/w ChNPs significantly enhanced the tensile strength (20.42 MPa), elastic modulus (0.8 GPa), and contact angle (89°), along with reduced water vapor transmission rate (13.26 g/h.m2) of the JaSS/XG films. The films exhibited strong antimicrobial activity against Bacillus cereus and Escherichia coli. More interestingly, the JaSS/XG/ChNPs coating on the sapota fruits retarded the weight loss and color change up to 12 days of storage. Overall, the JaSS/XG/ChNP bio-nanocomposites are promising packaging materials.
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Affiliation(s)
- R Santhosh
- Department of Food Process Engineering, National Institute of Technology Rourkela, India
| | - Preetam Sarkar
- Department of Food Process Engineering, National Institute of Technology Rourkela, India.
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2
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ABUDUJAYN AA, HUSSAIN S, MOHAMED AA, ALAMRI MS, IBRAHEEM MA. The function of maltodextrins and ziziphus gum in cake and cake batter. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.002923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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3
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Effah-Manu L, Wireko-Manu FD, Agbenorhevi JK, Maziya-Dixon B, Oduro I. Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2022.2093401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Liticia Effah-Manu
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
- Department of Food Science and Technology, Ho Technical University, Ho, Ghana
| | - Faustina D. Wireko-Manu
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Jacob K. Agbenorhevi
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Bussie Maziya-Dixon
- Postharvest and Nutrition Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Ibok Oduro
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
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4
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Zhu W, Obara H. The pre-shearing effect on the rheological properties of okra mucilage. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129257] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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5
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Effect of Cactus ( Opuntia ficus-indica) and Acacia ( Acacia seyal) Gums on the Pasting, Thermal, Textural, and Rheological Properties of Corn, Sweet Potato, and Turkish Bean Starches. Molecules 2022; 27:molecules27030701. [PMID: 35163967 PMCID: PMC8838407 DOI: 10.3390/molecules27030701] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 01/17/2022] [Accepted: 01/18/2022] [Indexed: 12/20/2022] Open
Abstract
This study was planned to explore the locally available natural sources of gum hydrocolloids as a natural modifier of different starch properties. Corn (CS), sweet potato (SPS), and Turkish bean (TBS) starches were mixed with locally extracted native or acetylated cactus (CG) and acacia (AG) gums at 2 and 5% replacement levels. The binary mixtures (starch–gums) were prepared in water, freeze dried, ground to powder, and stored airtight. A rapid viscoanalyzer (RVA), differential scanning calorimeter (DSC), texture analyzer, and dynamic rheometer were used to explore their pasting, thermal, textural, and rheological properties. The presence of acetylated AG or CG increased the final viscosity (FV) in all three starches when compared to starch pastes containing native gums. Plain SPS dispersion had a higher pasting temperature (PT) than CS and TBS. The addition of AG or CG increased the PT of CS, SPS, and TBS. The thermograms revealed the overall enthalpy change of the starch and gum blends: TBS > SPS > CS. The peak temperature (Tp) of starches increased with increasing gum concentration from 2 to 5% for both AG and CG native and modified gums. When compared to the control gels, the addition of 2% CG, either native or modified, reduced the syneresis of starch gels. However, further addition (5% CG) increased the gels’ syneresis. Furthermore, the syneresis for the first cycle on the fourth day was higher than the second cycle on the eighth day for all starches. The addition of native and acetylated CG reduced the hardness of starch gels at all concentrations tested. All of the starch dispersions had higher G′ than G″ values, indicating that they were more elastic and less viscous with or without the gums. The apparent viscosity of all starch gels decreased as shear was increased, with profiles indicating time-dependent thixotropic behavior. All of the starch gels, with or without gums, showed a non-Newtonian shear thinning trend in the shear stress vs. shear rate graphs. The addition of acetylated CG gum to CS resulted in a higher activation energy (Ea) than the native counterparts and the control. More specifically, starch gels with a higher gum concentration (5%) provided greater Ea than their native counterparts.
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Su M, Wu J, Pan P, Wang H. Preparation and characterization of a water-resistant polyamide-oxidized starch-methyl methacrylate eco-friendly wood adhesive. Int J Biol Macromol 2022; 194:763-769. [PMID: 34826452 DOI: 10.1016/j.ijbiomac.2021.11.123] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2021] [Revised: 10/20/2021] [Accepted: 11/17/2021] [Indexed: 02/06/2023]
Abstract
A water-resistant polyamide-oxidized starch-methyl methacrylate (P-OS-M) adhesive with zero formaldehyde-emission was successfully synthesized, using natural corn starch, KMnO4, polyamide and methyl methacrylate as raw material, oxidant, crosslinking agent and comonomer, respectively. The P-OS-M25 adhesive synthesized with the optimal amount of methyl methacrylate (25 ml) could reach wet shear strength of 1.04 MPa, which was far greater than natural starch (NS) and oxidized starch (OS). Fourier transforms infrared spectrometer (FTIR) and X-ray diffraction (XRD) results showed that polyamide and methyl methacrylate were successfully cross-linked and copolymerized with oxidized starch. In addition, thermogravimetric analysis (TGA), rheology, scanning electron microscope (SEM) and contact angle respectively indicated that P-OS-M adhesive was suitable for wood adhesives in terms of thermal stability, viscosity, morphological and water resistence. These advantages increased the possibility of P-OS-M adhesive instead of petroleum-based wood adhesives.
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Affiliation(s)
- Mengdie Su
- School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - Jinfu Wu
- School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - Peidi Pan
- School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - Haijun Wang
- School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China.
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Modifying the rheological properties, in vitro digestion, and structure of rice starch by extrusion assisted addition with bamboo shoot dietary fiber. Food Chem 2021; 375:131900. [PMID: 34959141 DOI: 10.1016/j.foodchem.2021.131900] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 12/15/2021] [Accepted: 12/16/2021] [Indexed: 11/21/2022]
Abstract
This paper investigated the effect of extrusion treatment on the rheological properties, in vitro digestibility, and multi-structure of starch with or without bamboo shoot dietary fiber (BSDF). The viscoelasticity and thixotropy decreased after extrusion treatment, however, they increased after BSDF addition, and decreased with increasing BSDF content. The starch granules became smooth and formed big lumps after extrusion treatment. The dense lumps became loose after the addition of BSDF. Extrusion treatment changed the movement and arrangement of starch chains and thus the relative crystallinity and branching degree decreased by 92.6% and 40.9%, respectively. The disruption of starch further increased rapid digestion starch (RDS) content by 10%. The decreased disruption of starch granules and increased entanglement between BSDF and starch decreased the RDS content. The addition of BSDF is a novelty method to enhance the nutritional properties and control the physicochemical properties of extruded starchy foods.
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Improvement of functional and rheological features of tigernut tuber starch by using gum derived from Chinese quince seeds. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111180] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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9
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Ji H, Yang P, Zhang L, Wang X, Li X, Ma H, Chen F. Effects of inulin with short and long-chain on pasting, texture and rheological properties of sweet potato starch. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1852314] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Hongfang Ji
- Food Science and Engineering Post-doctoral Research Station, Henan University of Technology, Zhengzhou, P.R. China
- Post-doctoral Research Base & School of Food Science, Henan Institute of Science and Technology, Xinxiang, P.R. China
| | - Ping Yang
- Post-doctoral Research Base & School of Food Science, Henan Institute of Science and Technology, Xinxiang, P.R. China
| | - Lingwen Zhang
- Post-doctoral Research Base & School of Food Science, Henan Institute of Science and Technology, Xinxiang, P.R. China
| | - Xuefei Wang
- Food College, Xinyang Agriculture and Forestry University, Xinyang, P.R. China
| | - Xinxin Li
- Post-doctoral Research Base & School of Food Science, Henan Institute of Science and Technology, Xinxiang, P.R. China
| | - Hanjun Ma
- Post-doctoral Research Base & School of Food Science, Henan Institute of Science and Technology, Xinxiang, P.R. China
| | - Fusheng Chen
- Food Science and Engineering Post-doctoral Research Station, Henan University of Technology, Zhengzhou, P.R. China
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Combination treatment of bamboo shoot dietary fiber and dynamic high-pressure microfluidization on rice starch: Influence on physicochemical, structural, and in vitro digestion properties. Food Chem 2020; 350:128724. [PMID: 33293145 DOI: 10.1016/j.foodchem.2020.128724] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 11/18/2020] [Accepted: 11/21/2020] [Indexed: 12/15/2022]
Abstract
The physicochemical, structural properties and digestibility of rice starch treated by bamboo shoot dietary fiber (BSDF) combined with dynamic high-pressure microfluidization (DHPM) were investigated. Compared with starch modified by BSDF alone, the combination treatment decreased the pasting viscosity and viscoelasticity of starch. Furthermore, the pasting viscosity and viscoelasticity showed an increase from 50 to 100 MPa and then decreased after increasing the pressure to 150 and 200 MPa. The enthalpy of gelatinization and relative crystallinity of starch treated by BSDF and 100 MPa DHPM significantly increased by 17% and 63%, respectively. Scanning electron microscopy images demonstrated that flaky BSDF coated on starch granules to form a protective layer. As a result, the fractions of resistant starch increased and the starch hydrolysis extent and rate decreased under 100 MPa DHPM. This study highlights an innovative and promising strategy for improving the properties of starch and facilitating its utilization.
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Musah Bawa N, K. Agbenorhevi J, M. Kpodo F, Sampson GO. Pasting properties of starch-okra pectin mixed system. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1838616] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Nadratu Musah Bawa
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Jacob K. Agbenorhevi
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Fidelis M. Kpodo
- Department of Nutrition and Dietetics, University of Health and Allied Sciences, Ho, Ghana
| | - Gilbert Owiah Sampson
- Department of Hospitality and Tourism, University of Education, Winneba-Kumasi, Ghana
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12
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Zhu XM, Xu R, Wang H, Chen JY, Tu ZC. Structural Properties, Bioactivities, and Applications of Polysaccharides from Okra [ Abelmoschus esculentus (L.) Moench]: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:14091-14103. [PMID: 33205968 DOI: 10.1021/acs.jafc.0c04475] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Okra [Abelmoschus esculentus (L.) Moench], as a kind of nutritive vegetable, is rich in flavonoids, polyphenols, polysaccharides, amino acids, and other bioactive substances and has various biological activities. As one of main bioactive components, okra polysaccharides (OPs), mainly comprising pectic polysaccharides, have various biological activities. OPs have been extensively investigated in recent years. Many studies characterized structures of OPs obtained by different extraction methods, which were confirmed to be rhamnogalacturonan-I-type polysaccharides in most cases. OPs have a thick and slimy texture, suggesting that they can be a promising source of texture modifiers for complex food matrices. They have various biological activities, such as antioxidant activity, immunomodulatory activity, hypoglycaemic activity, and improving intestinal function. Therefore, OPs may potentially serve as novel immunomodulators or an adjuvant for diabetic nephropathy. Up to now, there is no specific summary on the research progress of OPs. In this paper, the latest research progress on the extraction, purification, characterization, rheological properties, biological activities, and applications of OPs is reviewed, to provide the reference for the processing and comprehensive utilization of OPs in the future.
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Affiliation(s)
- Xiu-Mei Zhu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
| | - Rou Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
| | - Jin-Yin Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
- Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, Collaborative Innovation Center of Post-harvest Key Technology and Quality Safety of Fruits and Vegetables in Jiangxi Province, Jiangxi Agricultural University, Nanchang, Jiangxi 330045, People's Republic of China
- College of Materials and Chemical Engineering, Pingxiang University, Pingxiang, Jiangxi 337055, People's Republic of China
| | - Zong-Cai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
- Engineering Research Center of Freshwater Fish High-Value Utilization of Jiangxi Province, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, People's Republic of China
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Guo C, Zhang M, Chen H. Suitability of low‐field nuclear magnetic resonance (LF‐NMR) combining with back propagation artificial neural network (BP‐ANN) to predict printability of polysaccharide hydrogels 3D printing. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14844] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Chaofan Guo
- State Key Laboratory of Food Science and Technology Jiangnan University No. 1800, Lihu Avenue Wuxi Jiangsu214122China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University No. 1800, Lihu Avenue Wuxi Jiangsu214122China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology Jiangnan University No. 1800, Lihu Avenue Wuxi Jiangsu214122China
| | - Huizhi Chen
- State Key Laboratory of Food Science and Technology Jiangnan University No. 1800, Lihu Avenue Wuxi Jiangsu214122China
- International Joint Laboratory on Food Safety Jiangnan University No. 1800, Lihu Avenue Wuxi Jiangsu214122China
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Wu H, Liu Y, Ci T, Ke X. Application of HPMC HME polymer as hot melt extrusion carrier in carbamazepine solid dispersion. Drug Dev Ind Pharm 2020; 46:1911-1918. [PMID: 32942902 DOI: 10.1080/03639045.2020.1821045] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
AIM This work is to investigate the application characteristics of a new hot melt extrusion (HME) polymer (HME-grade hydroxypropyl methylcellulose, namely HPMC HME 15LV) in solid dispersion by HME. METHODS Carbamazepine (CBZ) was chosen as the model drug. And two types of solid dispersion system was prepared by HME, that is, single carrier system which was composed of PVP VA64(VA64) or Soluplus (SOL), and binary carrier which was composed of HPMC HME 15LV and SOL. Phase analysis of the extrudates were characterized by differential scanning calorimetry (DSC) and powder X-ray diffraction (PXRD). The dissolution, moisture absorption and thermal stability CBZ solid dispersion (CBZ-SD) were also investigated. In addition, the mechanism that affects the capsule dissolution was evaluated by the viscosity test and infiltration capability test. RESULTS CBZ-SD was prepared by HME. DSC and PXRD results indicated that CBZ was amorphous in all solid dispersions. Unlike CBZ-SD powder with high dissolution, CBZ-SD capsules showed the variable gelatinization phenomenon during dissolution and different dissolution behaviors, which can be interpreted by the viscosity test and infiltration capacity test. Furthermore, compared with single carrier system, CBZ-SD made by binary carrier exhibited lower moisture absorption and better thermal stability, which is benefit to the long-term stability of CBZ-SD. CONCLUSION HPMC HME 15LV, as a new HME carrier, has certain advantages in producing well CBZ-SD preparation. Its low viscosity can prevent the gelatinization phenomenon during capsule dissolution, as well as suitable Tg and low hygroscopicity were also benefit to the stability of CBZ-SD.
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Affiliation(s)
- Hao Wu
- Department of Pharmaceutics, State Key Laboratory of Natural Medicines, China Pharmaceutical University, Nanjing, China
| | - Yanhong Liu
- Department of Pharmaceutics, State Key Laboratory of Natural Medicines, China Pharmaceutical University, Nanjing, China
| | - Tianyuan Ci
- Department of Pharmaceutics, State Key Laboratory of Natural Medicines, China Pharmaceutical University, Nanjing, China
| | - Xue Ke
- Department of Pharmaceutics, State Key Laboratory of Natural Medicines, China Pharmaceutical University, Nanjing, China
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Hussain S, Mohamed AA, Alamri MS, Ibraheem MA, Qasem AAA, Shahzad SA, Ababtain IA. Use of Gum Cordia ( Cordia myxa) as a Natural Starch Modifier; Effect on Pasting, Thermal, Textural, and Rheological Properties of Corn Starch. Foods 2020; 9:E909. [PMID: 32664209 PMCID: PMC7404790 DOI: 10.3390/foods9070909] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 07/04/2020] [Accepted: 07/09/2020] [Indexed: 01/06/2023] Open
Abstract
Incorporation of hydrocolloid gums in native starches help to improve their pasting, thermal, rheological and textural properties along with improvement in the stability of starch gels. The use of Cordia gum is not widely studied as a starch modifier and this fact could make this study more interesting and unique. This study investigated the effects of the non-conventional hydrocolloid gum (Cordia gum) on corn starch properties. Corn starch and gum Cordia (GC) blends were prepared at different replacement levels (0%, 3%, 6%, 9%, and 12%). The effect of GC levels on pasting, thermal, rheological, and textural properties were evaluated using rapid viscoanalyzer, differential scanning colorimeter, rheometer, and texture analyzer. The presence of GC significantly increased starch gelatinization temperatures, enthalpies, peak viscosities, final viscosities, and setback viscosities. GC improved freeze thaw stability in starch. The shear rate (1/s) versus shear stress (σ) data of all samples fitted well to the simple power law model (R2 = 0.97-0.99). The control had the lowest flow behavior index (n; 0.17), which increased to (0.36-0.56) with increasing GC levels. The consistency index (K) of the starch-gum blends increased with increasing GC levels. The dominance of elastic properties over viscous properties was demonstrated by G' > G″. The magnitudes of G' and G″ increased with increasing GC concentration. The outcomes could help to use this modification method as an alternative to chemical and enzymatic modification with respect to cost, safety, less time consumption and less requirement of process modifications.
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Affiliation(s)
- Shahzad Hussain
- Department of Food Science & Nutrition, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; (A.A.M.); (M.S.A.); (M.A.I.); (A.A.A.Q.); (S.A.S.); (I.A.A.)
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16
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Nonfat Set Yogurt: Effect of Okra Gum and Various Starches on the Rheological, Sensory, and Storage Qualities and Wheying-Off. J CHEM-NY 2020. [DOI: 10.1155/2020/5091970] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This work was intended to determine the effect of okra gum in combination with various starches on the flow and sensory properties of nonfat set yogurt. The selected starches include potato (PS), sweet potato (SPS), corn (CO), chickpea (CP), and Turkish beans (TB). The control is the yogurt prepared with okra gum only. Samples were analyzed under optimum conditions for their shear viscosity, viscoelasticity, texture, wheying-off, and sensory evaluation. Tests were performed at the beginning of the cold storage and after 7 or 15 days. By adding 1.0% starch, significant (p<0.05) reduction in wheying-off and firmer yogurt was obtained. Variations in the properties of yogurt were obvious and can be attributed to starch origin and amylose content. Therefore, the qualities of yogurts with tuber starches (PS and SPS) were different compared to corn or legume starches (CP and TB). The effect of the starches on yogurt properties changed over storage time, where some starches performed better only at the beginning of the storage period, and steady pH was maintained throughout the storage time. Wheying-off was significantly reduced irrespective of the origin of the starch. Sensory evaluation showed preference for yogurts prepared with starch compared to the control, regardless of starch type. Nonetheless, CP was preferred over other starches with respect to wheying-off, power law parameters, and overall acceptability.
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17
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Liu Q, Zhang N, Wei W, Hu X, Tan Y, Yu Y, Deng Y, Bi C, Zhang L, Zhang H. Assessing the dynamic extrusion-based 3D printing process for power-law fluid using numerical simulation. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109861] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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18
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Shahzad SA, Hussain S, Mohamed AA, Alamri MS, Ibraheem MA, Qasem AAA. Effect of Hydrocolloid Gums on the Pasting, Thermal, Rheological and Textural Properties of Chickpea Starch. Foods 2019; 8:E687. [PMID: 31888161 PMCID: PMC6963556 DOI: 10.3390/foods8120687] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 12/05/2019] [Accepted: 12/09/2019] [Indexed: 11/26/2022] Open
Abstract
The study was planned to evaluate the effect of non-commercial gums as compared to commercial gums. The concentration dependent effect of two commercial (arabic, xanthan) and four non-commercial (cress seed, fenugreek, flaxseed, okra) polysaccharide gums on the pasting, rheological, textural and thermal properties of chickpea were investigated by rapid visco analyzer (RVA), hybrid rheometer, texture analyzer and differential scanning calorimetry (DSC). Blends were prepared by replacing chickpea starch at 0.5% and 2.0% with gums, whereas native chickpea starch was used as a control. RVA data showed that peak and final viscosities were dramatically increased with xanthan contrary to reduction with gum arabic, flaxseed and okra gums. Hybrid rheometer displayed that storage and loss moduli were increased as a function of angular frequency and dominance of elastic properties over viscous ones. Xanthan blend was less temperature dependent due to dramatic decrease in activation energy value as compared to control while other gums were more temperature dependent. The magnitude of this effect was reliant on the type and concentration of gum. After storage for 21 days at -20 °C, total syneresis was reduced with the incorporation of xanthan and cress seed and also with high levels of gum arabic, flaxseed and fenugreek gums. The gel hardness was increased after overnight storage at ambient temperature (23 °C) with fenugreek while reduction in hardness was observed with xanthan, flaxseed and okra gums. The presence of gums resulted in significantly higher onset and peak temperatures determined through differential scanning calorimetry.
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Affiliation(s)
- Syed Ali Shahzad
- Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; (A.A.M.); (M.S.A.); (M.A.I.); (A.A.A.Q.)
| | - Shahzad Hussain
- Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; (A.A.M.); (M.S.A.); (M.A.I.); (A.A.A.Q.)
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19
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Liu Y, Qi J, Luo J, Qin W, Luo Q, Zhang Q, Wu D, Lin D, Li S, Dong H, Chen D, Chen H. Okra in Food Field: Nutritional Value, Health Benefits and Effects of Processing Methods on Quality. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1695833] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Ying Liu
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Jingyi Qi
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Junyun Luo
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Qingying Luo
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Dingtao Wu
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Derong Lin
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Suqing Li
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Hongmin Dong
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada
| | - Daiwen Chen
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
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20
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Dangi N, Yadav BS, Yadav RB. Pasting, rheological, thermal and gel textural properties of pearl millet starch as modified by guar gum and its acid hydrolysate. Int J Biol Macromol 2019; 139:387-396. [DOI: 10.1016/j.ijbiomac.2019.08.012] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2019] [Revised: 07/31/2019] [Accepted: 08/01/2019] [Indexed: 10/26/2022]
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21
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Sodium dodecyl sulfate improves the properties of bio-based wood adhesive derived from micronized starch: Microstructure and rheological behaviors. Int J Biol Macromol 2019; 140:1026-1036. [PMID: 31470048 DOI: 10.1016/j.ijbiomac.2019.08.167] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2019] [Revised: 07/29/2019] [Accepted: 08/17/2019] [Indexed: 01/22/2023]
Abstract
Enhancing the performance of starch-based wood adhesive is vitally important for its practical applications. Accordingly, we designed the use of micronized starch (MS) to prepare micronized starch-based wood adhesive (MSWA) by incorporating 0, 2, 4 and 6% (w/w, dry basis starch) sodium dodecyl sulfate (SDS). The results showed that 2% SDS exhibited remarkable improvement in shear strength and viscosity of MSWA. The grafted reaction was demonstrated by 1H NMR and the steady shear results indicated that the adhesive possessed a pseudoplastic behavior under yield stress conditions. Besides, dynamic rheological measurements were applied to evaluate the structure of MSWA under varying frequencies, temperatures and constant stain. The transmission electron microscopy (TEM), Zeta potential and surface tension indicated that SDS could improve the surficial properties. Meanwhile, the microstructure of adhesive films and fracture surfaces of glued wood veneers by scanning electron microscopy (SEM) demonstrated that the migration of SDS led to the formation of surfactant layer. Furthermore, element analysis revealed the distribution of S/N in latex slices. The results of this study provide the detailed information about the influence of SDS on the rheological properties and microstructures of MSWA, which may facilitate the preparation of high performance bio-based adhesive for wood applications.
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22
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Datsomor DN, Agbenorhevi JK, Kpodo FM, Oduro IN. Okra pectin as lecithin substitute in chocolate. SCIENTIFIC AFRICAN 2019. [DOI: 10.1016/j.sciaf.2019.e00070] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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23
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Kpodo F, Agbenorhevi J, Alba K, Smith A, Morris G, Kontogiorgos V. Structure and physicochemical properties of Ghanaian grewia gum. Int J Biol Macromol 2019; 122:866-872. [PMID: 30391588 DOI: 10.1016/j.ijbiomac.2018.10.220] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2018] [Revised: 10/24/2018] [Accepted: 10/30/2018] [Indexed: 01/07/2023]
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24
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Chandra Mohan C, Harini K, Karthikeyan S, Sudharsan K, Sukumar M. Effect of film constituents and different processing conditions on the properties of starch based thermoplastic films. Int J Biol Macromol 2018; 120:2007-2016. [DOI: 10.1016/j.ijbiomac.2018.09.161] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2018] [Revised: 09/04/2018] [Accepted: 09/25/2018] [Indexed: 10/28/2022]
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25
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Chen L, Xiong Z, Xiong H, Wang Z, Din ZU, Nawaz A, Wang P, Hu C. Effects of nano-TiO2 on bonding performance, structure stability and film-forming properties of starch-g-VAc based wood adhesive. Carbohydr Polym 2018; 200:477-486. [DOI: 10.1016/j.carbpol.2018.08.023] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2018] [Revised: 06/26/2018] [Accepted: 08/06/2018] [Indexed: 11/17/2022]
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26
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Wang X, Zhu X, Zhang N, Tu Z, Wang H, Liu G, Ye Y. Morphological and structural characteristics of rice amylose by dynamic high‐pressure microfluidization modification. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13764] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Xu‐Mei Wang
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Xiu‐Mei Zhu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Nan‐Hai Zhang
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Zong‐Cai Tu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education Jiangxi Normal University Nanchang China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Guang‐Xian Liu
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education Jiangxi Normal University Nanchang China
| | - Yun‐Hua Ye
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education Jiangxi Normal University Nanchang China
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27
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MAHMOOD K, ALAMRI MS, ABDELLATIF MA, HUSSAIN S, QASEM AAA. Wheat flour and gum cordia composite system: pasting, rheology and texture studies. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.1590/fst.10717] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Kaiser MAHMOOD
- King Saud University, Saudi Arabia; University Sains Malaysia, Malaysia
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28
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Xu K, Guo M, Du J. Molecular characteristics and rheological properties of water-extractable polysaccharides derived from okra (Abelmoschus esculentus L.). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1315594] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Kang Xu
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China
| | - Mengmeng Guo
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China
| | - Jinhua Du
- College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China
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29
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Abdo Qasem AA, Alamri M, Mohamed A, Hussain S, Mahmood K, Ibraheem M. High Soluble-Fiber Pudding: Formulation, Processing, Texture and Sensory Properties. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12931] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Akram. A. Abdo Qasem
- Department of Food Science and Nutrition; King Saud University; P.O. Box 11451 Riyadh Saudi Arabia
| | - M.S. Alamri
- Department of Food Science and Nutrition; King Saud University; P.O. Box 11451 Riyadh Saudi Arabia
| | - A.A. Mohamed
- Department of Food Science and Nutrition; King Saud University; P.O. Box 11451 Riyadh Saudi Arabia
| | - S. Hussain
- Department of Food Science and Nutrition; King Saud University; P.O. Box 11451 Riyadh Saudi Arabia
| | - K. Mahmood
- Department of Food Science and Nutrition; King Saud University; P.O. Box 11451 Riyadh Saudi Arabia
| | - M.A. Ibraheem
- Department of Food Science and Nutrition; King Saud University; P.O. Box 11451 Riyadh Saudi Arabia
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30
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Lee Y, Chang YH. Effects of Galactomannan Addition on Rheological, Pasting and Physical Properties of Water Chestnut Starch. J Texture Stud 2015. [DOI: 10.1111/jtxs.12113] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Youngseung Lee
- Department of Food Science and Nutrition; Dankook University; Yongin Gyeonggi Korea
| | - Yoon Hyuk Chang
- Department of Food and Nutrition; Kyung Hee University; Seoul 130-701 Korea
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31
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Li X, Xing Y, Sun Q, Chu L, Xiong L. Effect of food gums on properties of pea starch and vermicelli prepared from pea starch. STARCH-STARKE 2015. [DOI: 10.1002/star.201400100] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Xiaojing Li
- Qingdao Agricultural University; College of Food Science and Engineering; Shandong Province Qingdao P.R. China
| | - Yan Xing
- Department of Grain Reserve and Control; Lishui Bureau of Commerce; Jiangsu Province Nanjing P.R. China
| | - Qingjie Sun
- Qingdao Agricultural University; College of Food Science and Engineering; Shandong Province Qingdao P.R. China
| | - Lijun Chu
- Qingdao Agricultural University; College of Food Science and Engineering; Shandong Province Qingdao P.R. China
| | - Liu Xiong
- Qingdao Agricultural University; College of Food Science and Engineering; Shandong Province Qingdao P.R. China
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32
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Effect of sucrose fatty acid esters on pasting, rheological properties and freeze–thaw stability of rice flour. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.02.004] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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33
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Gałkowska D, Pycia K, Juszczak L, Pająk P. Influence of cassia gum on rheological and textural properties of native potato and corn starch. STARCH-STARKE 2014. [DOI: 10.1002/star.201400078] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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34
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Effect of microwave-assisted dry heating with xanthan on normal and waxy corn starches. Int J Biol Macromol 2014; 68:86-91. [DOI: 10.1016/j.ijbiomac.2014.04.032] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2014] [Revised: 04/09/2014] [Accepted: 04/17/2014] [Indexed: 11/20/2022]
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35
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Zhu F. Structure, Physicochemical Properties, Modifications, and Uses of Sorghum Starch. Compr Rev Food Sci Food Saf 2014; 13:597-610. [DOI: 10.1111/1541-4337.12070] [Citation(s) in RCA: 68] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2014] [Accepted: 05/03/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Fan Zhu
- School of Chemical Sciences; Univ. of Auckland; Private Bag 92019 Auckland New Zealand
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36
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Alamri MS. Sweet potato/potato starch andAbelmoschus esculentus-gum blends: Thermal and textural properties. STARCH-STARKE 2013. [DOI: 10.1002/star.201300012] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Mohammed S. Alamri
- Department of Food Science and Nutrition; King Saud University; Riyadh Saudi Arabia
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37
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Emmambux MN, Taylor JRN. Morphology, physical, chemical, and functional properties of starches from cereals, legumes, and tubers cultivated in Africa: A review. STARCH-STARKE 2013. [DOI: 10.1002/star.201200263] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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38
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ALAMRI MS, MOHAMED AA, HUSSAIN S, ALMANIA HA. Legume Starches and Okra (Abelmoschus esculentus) Gum Blends: Pasting, Thermal, and Viscous Properties. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2013. [DOI: 10.3136/fstr.19.381] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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