Relationships between starch pasting properties, free fatty acids and amylose content in barley

Importance of New Edible Oil Extracted from Seeds of Seven Cereals Species

Cereals constitute a major source of human and animal nutrition. In spite of the extensive production of numerous cereal species, some information is unavailable in terms of lipid composition. Due to the oil increasing demand by the overgrowth of the world population, oleaginous species have encountered problems in recent years. In order to find new sources of edible oil, the aim of this study was to describe the importance of seventeen varieties oil of seven cereal species. Oils were extracted by the Soxhlet method, and fatty acids were measured by gas chromatography. The present study demonstrated that the lipid content of cereal seeds ranged from 1.42% to 5.97%. In average, oat, millet, and maize had significantly higher lipid content, respectively, 5.97%, 5.06%, and 4.71%. The main fatty acid recorded in the studied cereal species, except oat, was linoleic acid C18 : 2 (ω6). Regarding the essential fatty acids linoleic acid C18 : 2 and linolenic acid C18 : 3 (ω3), the oil of all studied species, except oat, was rich in ω6 fatty acids (47.50 to 60.13%) and poor in ω3 (0.45% to 5.33%). The content of unsaturated fatty acids in all studied species ranged from 77.22 to 81.89%. Cereal oil was considered as highly unsaturated oil with the presence of the essential fatty acids necessary for human health. Therefore, cereal oils could be commercialized in small quantities in pharmacies or parapharmacies.

Importance of New Edible Oil Extracted from Seeds of Seven Cereals Species

Cereals constitute a major source of human and animal nutrition. In spite of the extensive production of numerous cereal species, some information is unavailable in terms of lipid composition. Due to the oil increasing demand by the overgrowth of the world population, oleaginous species have encountered problems in recent years. In order to find new sources of edible oil, the aim of this study was to describe the importance of seventeen varieties oil of seven cereal species. Oils were extracted by the Soxhlet method, and fatty acids were measured by gas chromatography. The present study demonstrated that the lipid content of cereal seeds ranged from 1.42% to 5.97%. In average, oat, millet, and maize had significantly higher lipid content, respectively, 5.97%, 5.06%, and 4.71%. The main fatty acid recorded in the studied cereal species, except oat, was linoleic acid C18 : 2 (ω6). Regarding the essential fatty acids linoleic acid C18 : 2 and linolenic acid C18 : 3 (ω3), the oil of all studied species, except oat, was rich in ω6 fatty acids (47.50 to 60.13%) and poor in ω3 (0.45% to 5.33%). The content of unsaturated fatty acids in all studied species ranged from 77.22 to 81.89%. Cereal oil was considered as highly unsaturated oil with the presence of the essential fatty acids necessary for human health. Therefore, cereal oils could be commercialized in small quantities in pharmacies or parapharmacies.

Trend of Modification by Autoclave at Low Pressure and by Natural Fermentation in Sweet Potato and Cassava Starches

Sweet potatoes (Ipomoea batatas L.) and cassava (Manihot esculenta C.) are part of the largest food crops in many countries. They have good nutritional value because, in addition to containing vitamins, minerals, carotenoids, and anthocyanins in varied contents, due to the existence of various colors of their pulps, they have starch as their major constituent. As such, they are considered valuable raw materials for the food factory. The starch granules have distinct morphologies and properties, related to the type of cultivar, planting conditions, storage, and processing, which in turn can affect the quality of the final products to which they have been added. The use of native starches in the food industry has limitations, which can be improved by modifications. Physical methods, as they are associated with green technology, and do not pollute the environment, have demonstrated great potential for this purpose. Both modifications—by autoclave at low pressure and natural fermentation—have shown potential in modifying these starches.

Molecular structure, morphological, and physicochemical properties of highlands barley starch as affected by natural fermentation

The influence of natural fermentation on the highlands barley starch chemical structure, morphological, physicochemical, and thermal properties was studied. The findings showed that fermentation had no impact on starch fine structure but it decreased the molecular-weight from 2.26 to 1.04 × 10⁸ g/mol in native highlands barley and after 72 h fermentation (FHB72) respectively. Also, it decreased amylopectin long-chains (B1 and B2) while increased short-chains. The intensity ratio of FT-IR at 995/1022 and 1047/1022 bands were found to be higher as the time of fermentation progressed, and the highest absorption-intensity at 3000-3600 cm^-1 and higher swelling capacity were noticed in the starch of FHB72. During fermentation, pasting peak, final and setback viscosities were decreased. Microscopically, granules with more pores, damaged, cracked, and no growth rings were found in starches isolated after 48 h and 72 h of fermentation. This study indicated that fermentation up to 72 h is an effective method to modify highlands barley starch.

Physicochemical properties of heat-moisture treated, stearic acid complexed starch: The effect of complexation time and temperature

Starch modification has been extensively studied to alter its physicochemical properties based on human needs. Lowering the digestion rate of starch is one of the interests in food science research, since when it is nutritionally improved, it can reduce the risk of human chronic diseases. In this study, heat-moisture treatment (HMT) followed by inclusion complexation with stearic acid at various temperatures and times was applied to improve the functional properties of starch. Thermal analysis suggested the formation of type I and type II complexes after complexation at 90 °C, indicated by a endothermal peak at 107 and 122 °C, respectively, while native starch after complexation only resulted in type I complexes. The formation of crystalline complexes was also confirmed by XRD showing peaks at 2θ = 13.1° and 20.1°. Furthermore, the modified starch displayed a higher pasting temperature, considerably less swelling and significantly lower viscosity behavior. This implied that the starch granules were thermally and mechanically more stable. The granular appearance of the modified starch was confirmed with light microscopy that presented more intact granules and less ruptured granules, even after heating to 90 °C. This study offers a way to upgrade the nutritional properties of starch.

Study on the properties of modified starch and its feasibility in crystal dumpling skins

Four kinds of modified starches that are expected to improve the quality of crystal dumpling skins were selected, namely Potato acetate starch, Potato hydroxypropyl starch, Octenyl succinate starch sodium, Acetate cassava starch. Through the determination of the physical indicators of the above four modified starches, and then explore the feasibility of applying them to crystal dumpling skins to improve their quality. Studies have found that the light transmittance of the four modified starches is higher than that of the original crystal dumpling mixed starch, which verifies the feasibility of applying these four modified starches to the crystal dumpling skin to improve its transparency and other characteristics. At the same time, it provides a certain reference value for related research on improving the characteristics of crystal dumpling skin.

Starch isolated from different hulless barley cultivars differs in their chemical and structural characteristics

This study aimed to isolate starch and evaluate its chemical and structural characteristics from six Chinese hulless barley (HB) cultivars. Starch isolated from naked barley displays A-type crystalline packing and a regular granular shape. We measured peak viscosity values ranging from 237 to 264 cP, trough viscosity values from 305 to 380 cP, breakdown values from 390 to 535 cP, final viscosities from 357 to 523 cP, setback values from 245 to 354 cP and 383 to 460 cP, peak times from 5.53 to 5.73 min, and pasting temperatures from 93.10 to 94.65°C by RVA. Transition temperatures (T 0, T p, and T c), gelatinization temperature ranges (ΔT r), and enthalpies of gelatinization (ΔH) were measured on a differential scanning calorimeter analyzer (DSC) and ranged from 57.81 to 61.25°C, 64.36 to 67.57°C, 82.03 to 84.70°C, and 21.52 to 26.89°C and 7.14 to 10.66 J/g, respectively. The varying chemical and structural characteristics of HB starch isolated from different cultivars suggested the potential for broader applications of the cereal.

Cereal type significantly affects the composition and reconstitution characteristics of dried fermented milk-cereal composites

BACKGROUND

Dairy and cereal products are frequently combined to create composites with enhanced nutritional benefits. Commercially available dried dairy-cereal composites are typically reconstituted and cooked to produce porridge or soup.

RESULTS

Dried fermented milk-cereal composites (FMCC) with ∼193 g kg^-1 protein were prepared by blending fermented milk with parboiled oats (FMCCo), wheat (FMCCw), or barley (FMCCb), incubating the blend, drying, and milling. Cereal type significantly affected the composition of the FMCC and the properties of the reconstituted, cooked FMCC (R-FMCC). The FMCCo had a higher starch and fat content and lower levels of lactose, lactic acid, and amylose than FMCCb. The R-FMCCo had higher viscosity during cooking at 95 °C and cooling to 35 °C, and higher values of yield stress (σ₀ ), consistency index (K) and viscosity on shearing from 20 to 120 s^-1 at 60 °C than R-FMCCb. The FMCCw had lower levels of fat and β-glucan than FMCCo or FMCCb, but was otherwise closer to FMMCb with respect to composition, cooking properties and flow behavior.

CONCLUSION

Differences in composition and consistency associated with cereal type are likely to affect the nutritional value of the FMCC. © 2018 Society of Chemical Industry.