1
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Optimisation of the techno-functional and thermal properties of heat moisture treated Bambara groundnut starch using response surface methodology. Sci Rep 2023; 13:2261. [PMID: 36755062 PMCID: PMC9908914 DOI: 10.1038/s41598-023-28451-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Accepted: 01/18/2023] [Indexed: 02/10/2023] Open
Abstract
This work optimised the techno-functional and thermal properties of heat moisture treated Bambara groundnut starch (BGS). A central composite rotatable design (Design-Expert software v8.0.1.0) comprising two independent factors of temperature and time was used. Extracted BGS were subjected to heat-moisture treatment (HMT) at 80-120 °C for 30-90 min at different moisture levels of 15% (HMT 15-BGS), 25% (HMT 25-BGS) and 35% (HMT 35-BGS). The optimum HMT conditions for BGS were found to be 80 °C for 30 min (HMT 15), 105.74 °C for 30 min (HMT 25), and 113.16 °C for 30 min (HMT 35). The desirability values of the obtained optimum conditions were 0.63 (HMT 15) and 1.00 (HMT 25 and 35). In HMT 35-BGS, water absorption capacity was significantly affected by the quadratic effect of temperature and time. In contrast, solubility was significantly affected by the linear effect of time and the quadratic effect of temperature. Temperature and treatment time had no significant effect (p ≥ 0.05) on the differential scanning calorimetry thermal properties of HMT 15, 25 and 35-BGS. Scanning electron micrographs of optimised BGS showed round and oval-shaped starch granules ranging from 4.2 to 4.7 mm (width) and 10 μm for length. Unmodified and optimised HMT-BGS showed characteristic FTIR bands linked with common starches. All BGS samples displayed multiple vibrations in the region below 1000 cm-1 due to the skeletal vibrations of the glucose pyranose ring.
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2
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Afoakwah NA. Jerusalem artichoke ( Helianthus tuberoses) dietary-fiber powder functionality. Heliyon 2022; 8:e12426. [PMID: 36590568 PMCID: PMC9800523 DOI: 10.1016/j.heliyon.2022.e12426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 11/11/2022] [Accepted: 12/09/2022] [Indexed: 12/23/2022] Open
Abstract
The artichoke tuber is full of nutrients, inulin, and phytochemicals. It has been used to treat illnesses including diabetes and colon cancer, as well as in food product formulation, but limited information on the Jerusalem artichoke tuber (JAT) powder characterization exists in the literature, hence in this paper, JAT was freeze and oven-dried. It was powdered into JAT-freeze-dried-(FD)-powder and oven-dried (OD)-powder. This enabled the JAT powder's functional and physical properties to be studied. As a result, JAT powder's morphology, microstructure, and functional groups, as well as the powder foaming, swelling, solubility, antioxidant, color pasting, bulk, packed, and particle distribution properties were studied. Results indicated that the average particle distribution size at Dx90 and Dx80 displayed a distinct difference at p ≤ 0.05, while the bulk (0.39 g/cm-3) and packed (0.48 g/cm-3) densities recorded a lower value for FD powder. The FD powder's foaming capacity (24.0%) was significantly distinct (p ≤ 0.05) from the OD powder. Also, the solubility of FD powder was 6.2 g/g at 50 °C, and that of OD powder was recorded as 2.3 g/g. Again, the FD powder had a higher ABTS+ (34.3 mM (TE)/g dw) and CUPRAC (94.61 mM (TE)/g dw) capacity. Besides, a significant (p ≤ 0.05) dissimilarity among the powder color parameters (L∗, a∗, b∗, C∗, and whiteness) was observed. More so, the XRD and FT-IR characterization established a semi-crystalline or amorphous nature of the powder containing polysaccharides, and a broad halo pattern 2 θ at an angle 19.3° and 20 ° for FD powder and OD powder respectively. The FD powder particles were more agglomerated than those of OD powder. This was seen as a microscopic image, again FD powder revealed a higher pasting temperature and a drop in peak viscosity. Based on the results obtained, JAT (FD and OD) powder has all the quality attributes required of a powder for culinary product formulation.
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3
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Nwaogazie FO, Akinwande BA, Oyeyinka SA. Physicochemical properties of Bambara groundnut (
Vigna subterranea
) starch annealed at different temperatures. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Bolanle A. Akinwande
- Department of Food Science Ladoke Akintola University of Technology Ogbomoso Nigeria
| | - Samson A. Oyeyinka
- Centre of Excellence in Agri‐food Technologies, National Centre for Food Manufacturing University of Lincoln Holbeach, PE12 7FJ UK
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4
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Marboh V, Gayary MA, Gautam G, Mahanta CL. Comparative Study of Heat‐Moisture Treatment and Annealing on Morphology, Crystallinity, Pasting and Thermal Properties of Sohphlang (
Flemingia vestita
) Starch. STARCH-STARKE 2022. [DOI: 10.1002/star.202100294] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Vegonia Marboh
- Department of Food Engineering and Technology School of Engineering Tezpur University Assam India
| | - Mainao Alina Gayary
- Department of Food Engineering and Technology School of Engineering Tezpur University Assam India
| | - Gitanjali Gautam
- Department of Food Engineering and Technology School of Engineering Tezpur University Assam India
| | - Charu Lata Mahanta
- Department of Food Engineering and Technology School of Engineering Tezpur University Assam India
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5
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Marta H, Cahyana Y, Bintang S, Soeherman GP, Djali M. Physicochemical and pasting properties of corn starch as affected by hydrothermal modification by various methods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2064490] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Herlina Marta
- Department of Food Technology, Laboratory of Food Processing Technology, Universitas Padjadjaran, Sumedang, 45363, Indonesia
| | - Yana Cahyana
- Department of Food Technology, Laboratory of Food Chemistry, Universitas Padjadjaran, Sumedang, 45363, Indonesia
| | - Sarah Bintang
- Department of Food Technology, Laboratory of Food Processing Technology, Universitas Padjadjaran, Sumedang, 45363, Indonesia
| | - Giffary Pramafisi Soeherman
- Department of Food Technology, Laboratory of Food Chemistry, Universitas Padjadjaran, Sumedang, 45363, Indonesia
| | - Mohamad Djali
- Department of Food Technology, Laboratory of Food Processing Technology, Universitas Padjadjaran, Sumedang, 45363, Indonesia
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6
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Olawoye B, Fagbohun OF, Popoola OO, Gbadamosi SO, Akanbi CT. Understanding how different modification processes affect the physiochemical, functional, thermal, morphological structures and digestibility of cardaba banana starch. Int J Biol Macromol 2022; 201:158-172. [PMID: 34998875 DOI: 10.1016/j.ijbiomac.2021.12.134] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 12/04/2021] [Accepted: 12/19/2021] [Indexed: 01/06/2023]
Abstract
In this study, starch was isolated from cardaba banana starch and was subjected to modification by heat-moisture treatment, citric acid, octenyl succinic anhydride, and sodium hexametaphosphate. Both the native and modified cardaba banana starches were examined for chemical, functional, pasting, thermal, morphological, structural, and antioxidant properties, as well as in vitro starch digestibility. Modification significantly influenced the properties of the cardaba banana starch. Cross-linking treatment improved the water, oil absorption, alkaline hydration capacity, swelling power, solubility and paste clarity of the starch. The final viscosity of the banana starch paste was increased alongside succinic anhydride modification which in turn enhanced the suitability of the starch in the production of high viscous products. Both FTIR spectra and X-ray diffractograms confirmed the starch had a C-type starch which was not affected by modification. Modification led to a decrease in relative crystallinity of the starch with succinylation having the maximum effect. The starch fractions; both SDS and RS significantly increased due to modification while the hydrolysis and glycemic index of the starch were significantly decreased by chemical modification. In conclusion, both physical and chemical modification of cardaba banana starch produced a starch that can serve as functional food or functional food ingredients.
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Affiliation(s)
- Babatunde Olawoye
- Department of Food Science and Technology, First Technical University, Ibadan, Oyo State, Nigeria.
| | - Oladapo Fisoye Fagbohun
- Department of Biomedical Engineering, First Technical University, Ibadan, Oyo State, Nigeria; Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada
| | - Oyekemi Olabisi Popoola
- Department of Food Science and Technology, First Technical University, Ibadan, Oyo State, Nigeria
| | | | - Charles Taiwo Akanbi
- Department of Food Science and Technology, First Technical University, Ibadan, Oyo State, Nigeria; Department of Food Science and Technology, Obafemi Awolowo University Ile-Ife, Nigeria
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7
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Dual Modification of Sago Starch via Heat Moisture Treatment and Octenyl Succinylation to Improve Starch Hydrophobicity. Polymers (Basel) 2022; 14:polym14061086. [PMID: 35335417 PMCID: PMC8955598 DOI: 10.3390/polym14061086] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 02/28/2022] [Accepted: 03/02/2022] [Indexed: 11/30/2022] Open
Abstract
To elucidate the pretreatment of a heat moisture treatment that could increase the DS and hydrophobicity of OSA starch, the effect of the moisture level of the HMT process on the physicochemical properties was investigated. The higher moisture content (MC) in the HMT process led to a decreasing degree of crystallinity and gelatinization enthalpy and also produced surface damage and cracking of the granules. HMT pretreatment with the right moisture content resulted in OSA starch with the maximum DS value and reaction efficiency. Pre-treatment HMT at 25% MC (HMT-25) followed by OSA esterification exhibited the highest DS value (0.0086) and reaction efficiency (35.86%). H25-OSA starch has been shown to have good water resistance (OAC 1.03%, WVP 4.92 × 10−5 g/s m Pa, water contact angle 88.43°), and conversely, has a high cold water solubility (8.44%). Based on FTIR, there were two new peaks at 1729 and 1568 cm−1 of the HMT-OSA starch, which proved that the hydroxyl group of the HMT starch molecule had been substituted with the carbonyl and carboxyl ester groups of OSA.
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8
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Annealing and heat-moisture treatment of amaranth starch: effect on structural, pasting, and rheological properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01325-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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9
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Parra DO, Daza Ramírez LD, Sandoval‐Aldana A, Eim VS, Váquiro HA. Annealing treatment of ulluco starch: Effect of moisture content and time on the physicochemical properties. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16353] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Daniela O. Parra
- Departamento de Producción y Sanidad Vegetal Facultad Ingeniería Agronómica Universidad del Tolima Ibagué Colombia
| | - Luis Daniel Daza Ramírez
- Departamento de Producción y Sanidad Vegetal Facultad Ingeniería Agronómica Universidad del Tolima Ibagué Colombia
- Departamento de Química Universidad de las Islas Baleares Palma de Mallorca Spain
| | - Angélica Sandoval‐Aldana
- Departamento de Producción y Sanidad Vegetal Facultad Ingeniería Agronómica Universidad del Tolima Ibagué Colombia
| | - Valeria S. Eim
- Departamento de Química Universidad de las Islas Baleares Palma de Mallorca Spain
| | - Henry A. Váquiro
- Departamento de Producción y Sanidad Vegetal Facultad Ingeniería Agronómica Universidad del Tolima Ibagué Colombia
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Asiri SA, Ulbrich M, Flöter E. Effect of pre-swelling and freezing/thawing cycles on the structure of molecular, morphological, and functional properties of potato starch. J Food Biochem 2022; 46:e14080. [PMID: 35023168 DOI: 10.1111/jfbc.14080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 12/11/2021] [Accepted: 12/29/2021] [Indexed: 11/26/2022]
Abstract
This study aimed to investigate the effect of pre-swelling at 55°C for 1 hr followed by freezing-thawing cycles (PFTCs), and freezing-thawing cycles (FTCs) in the starch granules to improve the freeze-thaw stability and evaluate its impact on the molecular, morphological, and functional properties of potato starch (PS). FTCs at 1 cycle and 7 cycles were applied for both treated PS. Microscopical structure, thermal, molecular, and functional properties (i.e., swelling power, solubility, shear viscosity, and gel strength) were comprehensively analyzed. In terms of granule structures, treated PS by FTC showed a slightly affected on the surface of starch granules, while treating PS by PFTC showed an affected in the form of small cracks and holes in the outer surface of starch granules. The gelatinization enthalpy (∆Hgel ) values decreased in the treated PS compared with the native. Thus, decreasing was systemically increased with the number of applied cycles from 1- to 7-cycle. The viscosity of treated PS decreased systematically with molecular degradation or the physical modification, with remarkable reduction, particularly at a higher shear rate (150°C). Treated PS by FTC showed a clear difference (p ≤ .05) in gel values compared with the native at disintegration temperature 115°C. Finally, the degradation of the molecular properties showed significant differences between the native and treated PS either by the FTC or PFTC in molecular weight of starch and amylose without debranching and after debranching by pullulanase enzyme. PRACTICAL APPLICATIONS: Freezing is one of the standard preservation methods used for ready-to-eat products. When this type of food's exposed to more freeze-thaw cycles, the phase separation will be increased due to the increase in retrogradation of amylopectin. To avoid such changes during frozen storage, native potato starch (PS) was modified using both pre-swelling followed by freezing-thawing cycles (PFTCs) and freezing-thawing cycles (FTCs) at 1- and 7-cycle to enhance starch properties, such as swelling power, solubility, shear viscosity, and gel strength. The findings of this study might add to the theoretical understanding of modified PS and act as a guideline for modified starch manufacturing.
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Affiliation(s)
- Saeed A Asiri
- Department of Food Technology and Food Chemistry, Chair of Food Process Engineering, Technische Universität Berlin, Berlin, Germany.,Department of Food and Nutrition Sciences, King Faisal University, Al Ahsa, Saudi Arabia
| | - Marco Ulbrich
- Department of Food Technology and Food Chemistry, Chair of Food Process Engineering, Technische Universität Berlin, Berlin, Germany
| | - Eckhard Flöter
- Department of Food Technology and Food Chemistry, Chair of Food Process Engineering, Technische Universität Berlin, Berlin, Germany
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11
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Kunyanee K, Luangsakul N. The impact of heat moisture treatment on the physicochemical properties and in vitro glycemic index of rice flour with different amylose contents and associated effects on rice dumpling quality. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112694] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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12
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Jia S, Yu B, Zhao H, Tao H, Liu P, Cui B. Physicochemical Properties and In Vitro Digestibility of Dual‐Modified Starch by Cross‐Linking and Annealing. STARCH-STARKE 2022. [DOI: 10.1002/star.202100102] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Shuyu Jia
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
- College of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
| | - Bin Yu
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
- College of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
| | - Haibo Zhao
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
- College of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
- College of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
- College of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
- College of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
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13
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Pressure moisture treatment and hydro-thermal treatment of starch. Food Sci Biotechnol 2021; 31:261-274. [DOI: 10.1007/s10068-021-01016-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 11/17/2021] [Accepted: 11/23/2021] [Indexed: 10/19/2022] Open
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14
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Gui Y, Zou F, Li J, Tang J, Guo L, Cui B. Corn starch modification during endogenous malt amylases: The impact of synergistic hydrolysis time of α-amylase and β-amylase and limit dextrinase. Int J Biol Macromol 2021; 190:819-826. [PMID: 34534581 DOI: 10.1016/j.ijbiomac.2021.09.052] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 09/07/2021] [Accepted: 09/09/2021] [Indexed: 11/15/2022]
Abstract
To expand the utility of barley malts and decrease the cost of enzyme-modified starch production, the structural and physicochemical characteristics of corn starch modified with fresh barley malts at different hydrolysis time were investigated. The results indicated that compared to native starch, A chain (DP 6-12) of the enzyme-treated starches increased at hydrolysis time (≤12 h), but it decreased at hydrolysis time (>12 h). Inversely, B chains (DP > 13) decreased at hydrolysis time (≤12 h) and they generally increased at hydrolysis time (>12 h). The relative crystallinity decreased from 25.63% to 21.38% and 1047 cm-1/1022 cm-1 reduced from 1.042 to 0.942 after endogenous malt amylases at hydrolysis time from 0 to 72 h, and the thermal degradation temperatures decreased from 323.19 to 295.94 °C, whereas the gelatinization temperatures slightly increased. The gel strength decreased at hydrolysis time less than 12 h, but it increased at hydrolysis time more than 12 h. The outcomings would provide a theoretical and applicative basis about how endogenous malt amylases with lower price modify starches to obtain desirable starch derivatives and industrial production.
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Affiliation(s)
- Yifan Gui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Feixue Zou
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Jiahao Li
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Jun Tang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
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15
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Van Hung P, Duyen TTM, Van Thanh H, Widiastuti D, An NTH. Starch digestibility and quality of cookies made from acid and heat-moisture treated sweet potato starch and wheat flour composites. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00892-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Schafranski K, Ito VC, Lacerda LG. Impacts and potential applications: A review of the modification of starches by heat-moisture treatment (HMT). Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106690] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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17
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Barua S, Rakshit M, Srivastav PP. Optimization and digestogram modeling of hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch using hot air oven, autoclave, and microwave treatments. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111283] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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18
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Shi X, Ding Y, Wan J, Liu C, Prakash S, Xia X. Effect of Annealing on Structural, Physicochemical, and In Vitro Digestive Properties of Starch from
Castanopsis sclerophylla. STARCH-STARKE 2021. [DOI: 10.1002/star.202100005] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Xiaofei Shi
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi 330047 China
| | - Yueping Ding
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi 330047 China
| | - Jie Wan
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi 330047 China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi 330047 China
| | - Sangeeta Prakash
- School of Agriculture and Food Sciences The University of Queensland St. Lucia Queensland 4072 Australia
| | - Xue Xia
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi 330047 China
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19
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Das A, Sit N. Modification of Taro Starch and Starch Nanoparticles by Various Physical Methods and their Characterization. STARCH-STARKE 2021. [DOI: 10.1002/star.202000227] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Aparna Das
- Department of Food Engineering and Technology Tezpur University Tezpur Assam 784028 India
| | - Nandan Sit
- Department of Food Engineering and Technology Tezpur University Tezpur Assam 784028 India
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Yu B, Li J, Tao H, Zhao H, Liu P, Cui B. Physicochemical properties and in vitro digestibility of hydrothermal treated Chinese yam (Dioscorea opposita Thunb.) starch and flour. Int J Biol Macromol 2021; 176:177-185. [PMID: 33581211 DOI: 10.1016/j.ijbiomac.2021.02.064] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 02/01/2021] [Accepted: 02/08/2021] [Indexed: 02/01/2023]
Abstract
The objective of this study was to investigate the effects of hydrothermal treatments (heat-moisture treatment (HMT) and annealing (ANN)) on the physicochemical properties and in vitro digestibility of yam starch and yam flour. Hydrothermal treatments decreased the pasting properties of yam starch and yam flour. Compared with yam starch, HMT significantly (p < 0.05) reduced the pasting viscosities of yam flour. Both HMT and ANN caused an increase of the gelatinization temperatures (To, Tp, and Tc) and a decrease of enthalpy (△H). The increasement in ratio of 1047/1022 cm-1 and 995/1022 cm-1 suggested that HMT and ANN resulted in an increase in short-range order. The crystalline pattern of all samples was still A-type, and HMT yam starch exhibited higher crystallinity (26.20%). The most significant inhibition of in vitro digestibility was found in HMT yam flour, with slowly digestible starch and resistant starch contents increasing by 3.73% and 4.40%, respectively. Hydrothermal treatments made the no-starch ingredients in yam flour agglomerate and adhere to starch granules. Confocal laser scanning microscopy showed that the starch being coated or embedded by protein was a possible reason for the differences in physicochemical properties and in vitro digestibility between yam starch and yam flour.
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Affiliation(s)
- Bin Yu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Jie Li
- College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Haibo Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
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Mathobo VM, Silungwe H, Ramashia SE, Anyasi TA. Effects of heat-moisture treatment on the thermal, functional properties and composition of cereal, legume and tuber starches-a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:412-426. [PMID: 33564199 PMCID: PMC7847882 DOI: 10.1007/s13197-020-04520-4] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 04/29/2020] [Accepted: 05/08/2020] [Indexed: 01/04/2023]
Abstract
Several methods are currently employed in the modification of starch obtained from different botanical sources. Starch in its native form is limited in application due to retrogradation, syneresis, inability to withstand shear stress as well as its unstable nature at varying temperatures and pH environment. Modification of starch is therefore needed to enhance its food and industrial application. A primary and safe means of modifying starch for food and industrial use is through hydrothermal methods which involves heat-moisture treatment and annealing. Heat-moisture treatment (HMT) is a physical modification technique that improves the functional and physicochemical properties of starch without changing its molecular composition. Upon modification through HMT, starches from cereals, legumes and tuber crops serve as important ingredients in diverse food, pharmaceutical and industrial processes. Although changes in starch initiated by HMT have been studied in starches of different plant origin, this work further provides insight on the composition, thermal and functional properties of heat-moisture treated starch obtained from cereals, legumes and tuber crops.
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Affiliation(s)
- Vhulenda Melinda Mathobo
- Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou, Limpopo Province 0950 South Africa
| | - Henry Silungwe
- Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou, Limpopo Province 0950 South Africa
| | - Shonisani Eugenia Ramashia
- Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou, Limpopo Province 0950 South Africa
| | - Tonna Ashim Anyasi
- Department of Food Science and Technology, Cape Peninsula University of Technology, P.O. Box 1906, Bellville, 7537 South Africa
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22
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Structural, functional and digestibility characteristics of sorghum and corn starch extrudates (RS 3) as affected by cold storage time. Int J Biol Macromol 2020; 164:3048-3054. [PMID: 32798541 DOI: 10.1016/j.ijbiomac.2020.08.105] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 08/09/2020] [Accepted: 08/11/2020] [Indexed: 11/23/2022]
Abstract
The aim of the study was to compare the properties of resistant starch (RS3) formed during extrusion of corn and sorghum starches. The extrudates were stored for 7 and 14 days at 4 °C to allow for molecular rearrangement i.e. retrogradation. The extruded starches were analyzed for enzymatic digestibility, long range (X-ray diffraction, XRD) and short range (FTIR) molecular order, thermal characteristics (DSC) and rheological properties as affected by temperature. The highest RS (70.64%) was obtained for sorghum extrudate (ES14) as compared to corn extrudate (EC14) (64.90%), on 14th day of storage. The increase in RS correlates with the increase in percent crystallinity (%Xc), too. The (ES14) reported the highest %Xc among all extrudates i.e.37.83. The XRD results showed an additional peak at 13° and 20°, reflecting the formation of V-type pattern in all samples. The FTIR spectroscopy also exhibited increase in the ratio of 1047 cm-1/1151 cm-1 and 1047 cm-1/1022 cm-1. The extruded starch showed significantly higher thermal stability and lower cold paste viscosity. The significant (p ≤ 0.05) decrease in the glycemic index was obtained as the storage time increased. The (ES14) exhibited glycemic index equal to (EC14) i.e.55.53 and 52.53, respectively; thereby making it a suitable substitute of corn starch.
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23
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Yeum JH, Choi HW, Kim HY, Oh SM, Bae JE, Ye SJ, Baik MY. Effect of hydrothermal treatment on physicochemical properties of amorphous granular potato starch (AGPS). Int J Biol Macromol 2020; 168:816-822. [PMID: 33242554 DOI: 10.1016/j.ijbiomac.2020.11.145] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 11/18/2020] [Accepted: 11/19/2020] [Indexed: 11/17/2022]
Abstract
Using restructuring technology, A- or B-type crystalline granular potato starch was produced from amorphous granular potato starch (AGPS). AGPS was prepared using ethanol-heat processing, and hydrothermal treatments were performed with different moisture contents (18, 29, 200% d.b.) and temperatures (4, 25, 40, 60, 80 °C) for 3 weeks. AGPS showed no endothermic peak in a DSC thermogram, while hydrothermally treated AGPS (HAGPS) revealed endothermic peaks. In X-ray diffraction, AGPS displayed an amorphous pattern, and HAGPS displayed A- or B-type crystalline patterns depending on treatment temperature and moisture content. Neither AGPS nor HAGPS had typical RVA pasting curves, and their viscosities gradually increased. Raman spectroscopy and FT-IR confirmed that ordered structure and crystalline regions increased in HAGPS. Resistant starch (RS) and slowly digestible starch (SDS) contents of HAGPS increased but rapidly digestible starch (RDS) content decreased compared to AGPS. These results elucidated that hydrothermal treatment could change the physicochemical properties of AGPS and produce an identical material, such as granular potato starch with A-type and B-type crystalline granular potato starch.
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Affiliation(s)
- Jin Hwa Yeum
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seochun 1, Yongin 446-701, Republic of Korea
| | - Hyun-Wook Choi
- Department of Functional Food and Biotechnology, College of Medical Sciences, Jeonju University, 303 Cheonjam-ro, Jeonju 55069, Republic of Korea.
| | - Hui-Yun Kim
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seochun 1, Yongin 446-701, Republic of Korea.
| | - Seon-Min Oh
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seochun 1, Yongin 446-701, Republic of Korea.
| | - Ji-Eun Bae
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seochun 1, Yongin 446-701, Republic of Korea.
| | - Sang-Jin Ye
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seochun 1, Yongin 446-701, Republic of Korea.
| | - Moo-Yeol Baik
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seochun 1, Yongin 446-701, Republic of Korea.
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24
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Wang X, Hu A, Zheng J, Li L, Li L, Li Y. Physicochemical Properties and Structure of Annealed Sweet Potato Starch: Effects of Enzyme and Ultrasound. STARCH-STARKE 2020. [DOI: 10.1002/star.201900247] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Xiaoyi Wang
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Aijun Hu
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Jie Zheng
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Lu Li
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Li Li
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Yang Li
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
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25
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Li M, Liu C, Zheng X, Li L, Bian K. Physicochemical properties of wheat flour modified by heat‐moisture treatment and their effects on noodles making quality. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14590] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mingfei Li
- College of Grain and Food Henan University of Technology Zhengzhou P.R.China
| | - Chong Liu
- College of Grain and Food Henan University of Technology Zhengzhou P.R.China
| | - Xueling Zheng
- College of Grain and Food Henan University of Technology Zhengzhou P.R.China
| | - Limin Li
- College of Grain and Food Henan University of Technology Zhengzhou P.R.China
| | - Ke Bian
- College of Grain and Food Henan University of Technology Zhengzhou P.R.China
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26
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Ashogbon AO, Akintayo ET, Oladebeye AO, Oluwafemi AD, Akinsola AF, Imanah OE. Developments in the isolation, composition, and physicochemical properties of legume starches. Crit Rev Food Sci Nutr 2020; 61:2938-2959. [DOI: 10.1080/10408398.2020.1791048] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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27
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Physicochemical, morphological and thermal properties of oxidized starches from Lima bean (Phaseolus lunatus). SCIENTIFIC AFRICAN 2020. [DOI: 10.1016/j.sciaf.2020.e00432] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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28
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Olawoye B, Gbadamosi SO. Sensory profiling and mapping of gluten‐free cookies made from blends Cardaba banana flour and starch. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14643] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Babatunde Olawoye
- Department of Food Science and Technology First Technical University Km 15 Ibadan‐Lagos Expressway Ibadan Ibadan200255 Nigeria
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29
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Niu W, Pu H, Liu G, Fang C, Yang Q, Chen Z, Huang J. Effect of repeated heat-moisture treatments on the structural characteristics of nanocrystals from waxy maize starch. Int J Biol Macromol 2020; 158:732-739. [PMID: 32360966 DOI: 10.1016/j.ijbiomac.2020.04.236] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 04/23/2020] [Accepted: 04/27/2020] [Indexed: 12/31/2022]
Abstract
The effect of repeated heat-moisture treatment (RHMT) on the structural characteristics of waxy maize starch nanocrystals was investigated. Compared with native waxy maize starch (WMS), waxy maize starch nanocrystals (WMSNs) changed the crystalline pattern from A-type to B-type, and displayed the lower crystallinity (RC), molecular order (MO), enthalpy (∆H) and double-helix (DH) content, indicating a reduction in the long- and short-range orders of starch molecules. Single heat-moisture treatment significantly increased values, including RC, MO, α (power law exponent obtained by SAXS), ∆H, DH, and the melting temperatures (To, Tp and Tc), while repeated heat-moisture treatment further increased values of these parameters except ∆H, indicating the reinforcement of the long- and short-range orders of WMSNs. In addition, repeated heat-moisture treatment also caused a gradual conversion from B-type to "A + B"-type (Cb, Cc to Ca polymorphs in sequence) and finally to A-type crystallites.
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Affiliation(s)
- Wei Niu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China; Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China
| | - Huayin Pu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China; Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China.
| | - Gemei Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China; Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China
| | - Chenlu Fang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China; Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China
| | - Qi Yang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China; Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China
| | - Zhiguang Chen
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China; Department of Agricultural Technology, Neijiang Vocational and Technical College, Dongxing District, 641000 Neijiang, Sichuan Province, China; Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China
| | - Junrong Huang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China; Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China.
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30
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Physical modification of starch: changes in glycemic index, starch fractions, physicochemical and functional properties of heat-moisture treated buckwheat starch. Journal of Food Science and Technology 2020; 57:2941-2948. [PMID: 32624599 DOI: 10.1007/s13197-020-04326-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/17/2019] [Accepted: 03/05/2020] [Indexed: 10/24/2022]
Abstract
Native buckwheat starch was extracted and modified by heat-moisture treatment (HMT) with different treatment time (15, 30 and 45 min) to investigate its effect on physicochemical, morphological, functional properties, starch profile (rapidly digestible starch, RDS; slowly digestible starch, SDS and resistant starch, RS fractions) and expected glycemic index (eGI). Results revealed that with increasing time duration of HMT from 15 to 45 min, amylose content, pasting temperature and thermostability increased substantially whereas swelling power, solubility and viscosity parameters decreased. The SEM micrographs showed that HMT caused fissures in the granule and surface indentation. HMT-45 (starch treated for 45 min) had the lowest RDS content (29.33%) and the highest SDS (51.30%) and RS (8.21%) levels. The decreased hydrolysis rate, high amylose and RS content of HMT-45 resulted in a significant decrease in estimated glycemic index (eGI) values from 51.49% (Native) to 44.16% (HMT-45) thus indicating its role in prevention of non-insulin- dependent diabetes.
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31
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Ali NA, Dash KK, Routray W. Physicochemical characterization of modified lotus seed starch obtained through acid and heat moisture treatment. Food Chem 2020; 319:126513. [PMID: 32151897 DOI: 10.1016/j.foodchem.2020.126513] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2019] [Revised: 02/26/2020] [Accepted: 02/26/2020] [Indexed: 11/30/2022]
Abstract
Native Lotus seed (NLS) starch was independently subjected to two different modifications such as heat-moisture treatment (HMT) and citric acid treatment (CAT). The effect of the treatment on physical, chemical, morphological, thermal, pasting and gelling properties of native and modified starches were evaluated during the study. The results showed that the enthalpies of the HMT and the CAT samples along with the onset, peak, and conclusion temperatures of gelatinization were increased. The FTIR analysis revealed that HMT and CAT increased the degree of order and the degree of the double helix of the NLS. The gel elasticity and the adhesiveness of the HMT and the CAT starches were also greater than the NLS starch samples. The developed modified starches could be used for enhancement of different functional properties for applying as gelling, thickening, stabilizing and filling agents for developing starch-based food formulations.
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Affiliation(s)
- N Afzal Ali
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784028, India
| | - Kshirod K Dash
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784028, India; Department of Food Processing Technology, GKCIET, Malda, West Bengal 732141, India.
| | - Winny Routray
- Department of Biochemistry and Biotechnology, CSIR-Central Leather Research Institute, Adyar, Chennai 600020, Tamil Nadu, India
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32
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Ziegler V, Timm NDS, Ferreira CD, Goebel JT, Pohndorf RS, Oliveira MD. Effects of drying temperature of red popcorn grains on the morphology, technological, and digestibility properties of starch. Int J Biol Macromol 2020; 145:568-574. [DOI: 10.1016/j.ijbiomac.2019.12.198] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2019] [Revised: 12/03/2019] [Accepted: 12/22/2019] [Indexed: 12/29/2022]
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33
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Almeida MCBDM, Costa SDS, Cavalcanti MT, Almeida EL. Characterization of
Prata
Banana (
Musa
AAB‐
Prata
) Starch: Native and Modified by Annealing. STARCH-STARKE 2020. [DOI: 10.1002/star.201900137] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Maria Climene Bezerra de Medeiros Almeida
- Food Technology Academic Unit, Agrifood Science and Technology CenterFederal University of Campina Grande (UFCG) Rua Jairo Vieira Feitosa, 1770, Bairro Pereiros Pombal CEP 58840‐000 Paraíba Brazil
| | - Sabrina dos Santos Costa
- Food Technology Academic Unit, Agrifood Science and Technology CenterFederal University of Campina Grande (UFCG) Rua Jairo Vieira Feitosa, 1770, Bairro Pereiros Pombal CEP 58840‐000 Paraíba Brazil
| | - Mônica Tejo Cavalcanti
- Food Technology Academic Unit, Agrifood Science and Technology CenterFederal University of Campina Grande (UFCG) Rua Jairo Vieira Feitosa, 1770, Bairro Pereiros Pombal CEP 58840‐000 Paraíba Brazil
| | - Eveline Lopes Almeida
- Department of Biochemical Engineering, School of Chemistry, Technology CenterFederal University of Rio de Janeiro (UFRJ) Avenida Athos da Silveira Ramos, 149, Cidade Universitária, Ilha do Fundão Rio de Janeiro CEP 21941‐909 Rio RJ Brazil
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34
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Iuga M, Mironeasa S. A review of the hydrothermal treatments impact on starch based systems properties. Crit Rev Food Sci Nutr 2019; 60:3890-3915. [DOI: 10.1080/10408398.2019.1664978] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Mădălina Iuga
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
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35
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Comparing properties of starch and flour of yellow-flesh cassava cultivars and effects of modifications on properties of their starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00178-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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36
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Rahim A, Siswo Huto G, Rahman N, . B, Abdul Hali S. Structure and Functional Properties of Arenga Starch by Acetylation with Different Concentrations of Acetic Anhydride. ACTA ACUST UNITED AC 2019. [DOI: 10.3923/ajsr.2019.220.228] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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37
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Piecyk M, Drużyńska B, Ołtarzewska A, Wołosiak R, Worobiej E, Ostrowska-Ligęza E. Effect of hydrothermal modifications on properties and digestibility of grass pea starch. Int J Biol Macromol 2018; 118:2113-2120. [PMID: 30016659 DOI: 10.1016/j.ijbiomac.2018.07.063] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Revised: 07/02/2018] [Accepted: 07/12/2018] [Indexed: 11/23/2022]
Abstract
This study aimed to investigate functional and thermal properties and digestibility of grass pea starch, and provide information on the effect of hydrothermal modifications - annealing (ANN) and heat-moisture treatment (HMT) on the physico-chemical characteristics of the starch and digestibility, especially after processing (cooking, storage after cooking and freezing). After heat treatment, especially after cooking and storage at a temperature of -18 °C, the total content of slowly digestible starch and resistant starch in grass pea starch was high, which may indicate its great tendency for retrogradation. The HMT and ANN modifications of grass pea starch caused changes in its crystalline structure and increased integrity of its granules, which in turn resulted in a lower swelling power and amylose leaching, however this effect was more pronounced upon HMT which contributed to starch polymorphic type transformation from C to A. Despite greater resistance of granules of modified starches to swelling during cooking their suspensions, after cooking these starches were characterized by a higher predicted glycemic index than the non-modified ones. A similar content of resistant starch determined in modified and non-modified gelatinized starches stored at lowered temperatures indicates that starch modifications, HMT in particular, cause no changes in its susceptibility to retrogradation.
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Affiliation(s)
- Małgorzata Piecyk
- Division of Food Quality Evaluation, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159, 02-776 Warszawa, Poland.
| | - Beata Drużyńska
- Division of Food Quality Evaluation, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159, 02-776 Warszawa, Poland
| | - Agnieszka Ołtarzewska
- Division of Food Quality Evaluation, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159, 02-776 Warszawa, Poland
| | - Rafał Wołosiak
- Division of Food Quality Evaluation, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159, 02-776 Warszawa, Poland
| | - Elwira Worobiej
- Division of Food Quality Evaluation, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159, 02-776 Warszawa, Poland
| | - Ewa Ostrowska-Ligęza
- Division of Food Chemistry, Department of Chemistry, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warszawa, Poland
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38
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Su J, Chotineeranat S, Laoka B, Chatakanonda P, Vanichsriratana W, Sriroth K, Piyachomkwan K. Effect of Dry Heat Treatment With Xanthan Gum on Physicochemical Properties of Different Amylose Rice Starches. STARCH-STARKE 2018. [DOI: 10.1002/star.201700142] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Jian Su
- Faculty of Agro-Industry, Department of Biotechnology; Kasetsart University; Bangkok 10900 Thailand
| | - Sunee Chotineeranat
- Cassava Starch and Technology Research Laboratory, National Center for Genetic Engineering and Biotechnology; National Science and Technology Development Agency; Pathum Thani 12120 Thailand
| | - Bhakkhawat Laoka
- Cassava Starch and Technology Research Laboratory, National Center for Genetic Engineering and Biotechnology; National Science and Technology Development Agency; Pathum Thani 12120 Thailand
| | - Pathama Chatakanonda
- Kasetsart Agricultural and Agro-Industrial Product Improvement Institute; Kasetsart University; Bangkok 10900 Thailand
| | - Wirat Vanichsriratana
- Faculty of Agro-Industry, Department of Biotechnology; Kasetsart University; Bangkok 10900 Thailand
| | - Klanarong Sriroth
- Faculty of Agro-Industry, Department of Biotechnology; Kasetsart University; Bangkok 10900 Thailand
| | - Kuakoon Piyachomkwan
- Cassava Starch and Technology Research Laboratory, National Center for Genetic Engineering and Biotechnology; National Science and Technology Development Agency; Pathum Thani 12120 Thailand
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39
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Malumba P, Doran L, Zanmenou W, Odjo S, Katanga J, Blecker C, Béra F. Morphological, structural and functional properties of starch granules extracted from the tubers and seeds of Sphenostylis stenocarpa. Carbohydr Polym 2017; 178:286-294. [DOI: 10.1016/j.carbpol.2017.09.013] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2017] [Revised: 09/05/2017] [Accepted: 09/05/2017] [Indexed: 11/28/2022]
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40
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41
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A comparison of the effects of heat moisture treatment (HMT) on rheological properties and amylopectin structure in sago ( Metroxylon sago) and arenga ( Arenga pinnata) starches. Journal of Food Science and Technology 2017; 54:3404-3410. [PMID: 29051635 DOI: 10.1007/s13197-017-2787-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 08/02/2017] [Indexed: 10/18/2022]
Abstract
The objective of this study was to study and compare the impact of HMT on rheology and textural properties observed between sago and arenga starces, and then related to structural change of amylopectin. The HMT were conducted using the autoclaving method at 20% moisture content and heated to 120 C for 60 min for sago and 90 min for arenga starch as optimum condition. The HMT shifted gelatinization temperature higher and reduced the enthalpy of both starches. The HMT sago starch paste exhibited an exceptionally strong shear thinning behavior as shown by a rapid decrease of viscosity and an increase of shear rate. The HMT clearly made the texture of starch gels more fragile compared to their native form and reduced their breaking point to a lower strain. The HMT effect on the rheological properties and texture of the sago starch was greater than the changes observed with the arenga starch. Major changes in rheological properties after HMT was not followed by changes in amylopectin structure. The HMT process did not significantly affect the amylopectin chain-length distribution in Arenga starch. In the sago starch, HMT affect to long chain amylopectin with DP ≥ 37. The HMT effect on rheology and textural properties was higher in sago starch than arenga starch. This study demonstrated that long chain amylopectin with DP ≥ 37 plays an important role in contributing to the rheological change caused by the HMT.
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Picauly P, Damamain E, Polnaya FJ. KARAKTERISTIK FISIKO-KIMIA DAN FUNGSIONAL PATI SAGU IHUR TERMODIFIKASI DENGAN HEAT MOISTURE TREATMENT. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2017. [DOI: 10.6066/jtip.2017.28.1.70] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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Zia-ud-Din, Xiong H, Fei P. Physical and chemical modification of starches: A review. Crit Rev Food Sci Nutr 2017; 57:2691-2705. [DOI: 10.1080/10408398.2015.1087379] [Citation(s) in RCA: 146] [Impact Index Per Article: 20.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Zia-ud-Din
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Hanguo Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Peng Fei
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
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Falade KO, Ayetigbo OE. Effects of tempering (annealing), acid hydrolysis, low-citric acid substitution on chemical and physicochemical properties of starches of four yam ( Dioscorea spp.) cultivars. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:1455-1466. [PMID: 28559604 PMCID: PMC5430176 DOI: 10.1007/s13197-017-2568-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/23/2017] [Accepted: 02/27/2017] [Indexed: 10/20/2022]
Abstract
The effects of tempering (annealing), acid hydrolysis and low-citric acid substitution on chemical and physicochemical properties of starches of four Nigerian yam cultivars were investigated. Crude fat and protein contents of the native starches decreased significantly after the modifications, while nitrogen-free extract increased significantly with acid hydrolysis and citric acid substitution. Acid hydrolysis and low-citric acid substitution reduced the least concentration for gel formation of the starches from 4 to 2% w/v, but tempering had no effect. Swelling power of the starches reduced significantly, and water solubility increased significantly at 75 and 85 °C, especially with acid hydrolysis and low-citric acid substitution. However, tempering significantly reduced starch solubility in the four cultivars. Paste clarity of starches of white (29.17%), water (18.90%), yellow (30.90%) and bitter (10.57%) yams reduced significantly with tempering to 14.43, 11.83, 16.93 and 7.27%, but increased significantly with acid hydrolysis to 41.40, 35.37, 28.77 and 32.33%, and low-citric acid substitution to 36.60, 44.17, 50.67 and 14.33%, respectively. Pasting properties such as peak, trough, breakdown, final, and setback viscosities and peak time of native starches reduced significantly with acid hydrolysis and low-citric acid substitution, however, tempering significantly increased their pasting temperature, peak time, setback and final viscosities.
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Modification of foxtail millet starch by combining physical, chemical and enzymatic methods. Int J Biol Macromol 2017; 95:314-320. [DOI: 10.1016/j.ijbiomac.2016.11.067] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2016] [Revised: 11/15/2016] [Accepted: 11/19/2016] [Indexed: 11/22/2022]
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Structural and physicochemical characterization of Sphenostylis stenocarpa (Hochst. ex A. Rich.) Harms tuber starch. Food Chem 2016; 212:305-12. [DOI: 10.1016/j.foodchem.2016.05.181] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2016] [Revised: 05/24/2016] [Accepted: 05/26/2016] [Indexed: 11/22/2022]
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Deka D, Sit N. Dual modification of taro starch by microwave and other heat moisture treatments. Int J Biol Macromol 2016; 92:416-422. [DOI: 10.1016/j.ijbiomac.2016.07.040] [Citation(s) in RCA: 67] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2016] [Revised: 06/27/2016] [Accepted: 07/12/2016] [Indexed: 10/21/2022]
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Ali T, Hasnain A. Effect of Annealing on Morphological and Functional Properties of Pakistani White Sorghum (Sorghum bicolor) Starch. ACTA ACUST UNITED AC 2016. [DOI: 10.6000/1927-5129.2016.12.55] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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Alimi B, Sibomana M, Workneh T, Oke M. Some Engineering Properties of Composite Corn-Banana Custard Flour. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12444] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- B.A. Alimi
- Department of Bioresources Engineering, School of Engineering, College of Agriculture, Engineering and Science; University of KwaZulu-Natal; Private Bag X0l Scottsville 3209 Pietermaritzburg South Africa
| | - M.S. Sibomana
- Department of Bioresources Engineering, School of Engineering, College of Agriculture, Engineering and Science; University of KwaZulu-Natal; Private Bag X0l Scottsville 3209 Pietermaritzburg South Africa
| | - T.S. Workneh
- Department of Bioresources Engineering, School of Engineering, College of Agriculture, Engineering and Science; University of KwaZulu-Natal; Private Bag X0l Scottsville 3209 Pietermaritzburg South Africa
| | - M.O. Oke
- Department of Food Science and Engineering, Faculty of Engineering and Technology; Ladoke Akintola University of Technology; Ogbomoso Nigeria
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Shah A, Masoodi FA, Gani A, Ashwar BA. In-vitro digestibility, rheology, structure, and functionality of RS3 from oat starch. Food Chem 2016; 212:749-58. [PMID: 27374592 DOI: 10.1016/j.foodchem.2016.06.019] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2016] [Revised: 06/07/2016] [Accepted: 06/07/2016] [Indexed: 10/21/2022]
Abstract
Starches isolated from three different varieties of oat were modified with dual autoclaving-retrogradation treatment to make modified food starches with high contents of type 3 resistant starch (RS3). FT-IR spectroscopy showed increase in the ratio of intensity of 1047cm(-1)/1022cm(-1) on treatment. Morphology of the oat starches changed into a continuous network with increased values for onset temperature (To), peak temperature (Tp), and conclusion temperature (Tc). XRD showed an additional peak at 13° and increase in peak intensity at 20° inclusive of the major X-ray diffraction peaks which reflects formation of amylose-lipid complex from dual autoclaving-retrogradation cycle. Peaks at 13° and 20° are the typical peaks of the V-type pattern. Rheological analysis suggested that retrogradated oat starches showed shear thickening behavior as revealed from Herschel-Bulkely model and frequency sweep.
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Affiliation(s)
- Asima Shah
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Farooq Ahmad Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Bilal Ahmad Ashwar
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
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