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Fasakin OB, Uchenna OF, Ajayi OM, Onarinde BA, Konar S, Seung D, Oyeyinka SA. Optimisation of dry heat treatment conditions for modification of faba bean ( Vicia faba L.) starch. Heliyon 2024; 10:e35817. [PMID: 39253227 PMCID: PMC11381590 DOI: 10.1016/j.heliyon.2024.e35817] [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: 05/05/2023] [Revised: 08/01/2024] [Accepted: 08/05/2024] [Indexed: 09/11/2024] Open
Abstract
Faba bean is a protein-rich starchy grain that is underutilised in the UK. The starch of faba bean can be modified using environmentally friendly methods like dry heat treatment (DHT) to enhance functional and its physicochemical properties. This study investigated the impact of dry heat temperature and time on the structure, functional and physicochemical properties of faba bean starch (FBS) using a two-factor central composite rotatable design. Factors (DHT temperature:100-150 °C and DHT time:0.5-5 h) with their respective α mid-point values led to 13 experimental runs. Selected pasting and functional properties were measured as response variables. Corn starch was included as a reference and compared with the FBS modified using the optimized conditions. DHT increased peak (approx. 2205-2267 cP), final (approx. 3525-3642 cP) and setback (approx. 1887-1993 cP) viscosities but decreased the amylose content of FBS. Colour, as measured by lightness value, morphology and crystalline type were not altered but the starches showed a loss of order and an increase in crystallinity after DHT. FBS appeared resilient to DHT but showed higher swelling power and pasting properties compared to the corn starch control. The optimum DHT conditions to produce starch with desirable properties are a temperature of 100 °C for 0.1716 h, with a desirability factor of 66 %.
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Affiliation(s)
- Oluwatosin B Fasakin
- Centre of Excellence in Agri-Food Technologies, National Centre for Food Manufacturing, University of Lincoln, Holbeach, PE12 7PT, UK
| | - Ogonnaya F Uchenna
- Centre of Excellence in Agri-Food Technologies, National Centre for Food Manufacturing, University of Lincoln, Holbeach, PE12 7PT, UK
| | - Oluseyi M Ajayi
- Centre of Excellence in Agri-Food Technologies, National Centre for Food Manufacturing, University of Lincoln, Holbeach, PE12 7PT, UK
| | - Bukola A Onarinde
- Centre of Excellence in Agri-Food Technologies, National Centre for Food Manufacturing, University of Lincoln, Holbeach, PE12 7PT, UK
| | - Sumit Konar
- School of Chemistry, Joseph Banks Laboratories, University of Lincoln, Green Lane, Lincoln, LN6 7DL, UK
| | - David Seung
- John Innes Centre, Norwich Research Park, Norwich, NR4 7UH, UK
| | - Samson A Oyeyinka
- Centre of Excellence in Agri-Food Technologies, National Centre for Food Manufacturing, University of Lincoln, Holbeach, PE12 7PT, UK
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Ye Y, Zhang L, Zhu Z, Xie F, Meng L, Yang T, Qian JY, Chen Y. Facile superhydrophobic modification on HPMC film using polydimethylsiloxane and starch granule coatings. Int J Biol Macromol 2024; 266:131191. [PMID: 38552680 DOI: 10.1016/j.ijbiomac.2024.131191] [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: 01/05/2024] [Revised: 03/20/2024] [Accepted: 03/26/2024] [Indexed: 04/06/2024]
Abstract
The excessive water sensitivity of hydroxypropyl methylcellulose (HPMC) films prevent them from being used extensively. In order to overcome this limitation, superhydrophobic HPMC films were meticulously crafted through the utilization of a composite of polydimethylsiloxane (PDMS) and ball-milled rice starch, corn starch, or potato starch (RS/CS/PS) for the coating process. Initially possessing hydrophilic properties, the HPMC Film (CA = 49.3 ± 1.8°) underwent a transformative hydrophobic conversion upon the application of PDMS, resulting in a static contact angle measuring up to 103.4 ± 2.0°. Notably, the synergistic combination of PDMS-coated HPMC with ball-milled starch demonstrated exceptional superhydrophobic attributes. Particularly, the treated HPMC-based film, specifically the HP-CS-2 h film, showcased an impressive contact angle of 170.5° alongside a minimal sliding angle of 5.2°. The impact of diverse starch types and the ball milling treatment on the PDMS/starch coatings and HPMC film was thoroughly examined using scanning electron microscopy (SEM), wide-angle X-ray diffraction (WAXS), and particle size analysis. These studies demonstrated that the low surface energy and roughness required for the creation of superhydrophobic HPMC-based films were imparted by the hierarchical structure formed by the application of PDMS/ball-milled starch. CHEMICAL COMPOUNDS STUDIED IN THIS ARTICLE: Polydimethylsiloxane (PubChem CID: 24764); Hydroxypropyl methylcellulose (PubChem CID: 671); Ethyl acetate (PubChem CID: 8857).
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Affiliation(s)
- Yunyue Ye
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, China
| | - Liang Zhang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, China
| | - Zhu Zhu
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, China
| | - Fengwei Xie
- Department of Chemical Engineering, University of Bath, Bath BA2 7AY, United Kingdom
| | - Linghan Meng
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210023, China
| | - Tao Yang
- School of Pharmacy, Hainan Medical University, Haikou, Hainan 571199, China
| | - Jian-Ya Qian
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, China
| | - Ying Chen
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, China.
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Teobaldi AG, Barrera GN, Ribotta PD. Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch-Gluten Systems. Foods 2024; 13:689. [PMID: 38472801 DOI: 10.3390/foods13050689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2024] [Revised: 02/15/2024] [Accepted: 02/22/2024] [Indexed: 03/14/2024] Open
Abstract
This study investigated the impact of damaged starch and arabinoxylans on the thermal and pasting behavior of mixtures containing starch and gluten. The mixtures containing starch, arabinoxylans, and gluten were dispersed in water and a 50% sucrose solution. When arabinoxylans were added to native starch in water, it did not modify the viscosity profiles. An increase in viscosity parameters was observed due to the addition of arabinoxylans to starch with a higher level of damage. Gluten did not influence the effects caused by arabinoxylans. In the sucrose solution, arabinoxylans caused an increase in the viscosity parameters of native starch and starch with higher damage content dispersions. Gluten caused greater viscosity increases when arabinoxylans were added. In water, the addition of arabinoxylans to native starch caused a decrease in the enthalpy of gelatinization and an increase in the onset temperature. Adding arabinoxylans to starch with a higher level of damage caused the opposite effects. In the presence of sucrose, arabinoxylans caused a decrease in the enthalpy of gelatinization. These results lay the foundations for studying the influence of damaged starch and arabinoxylans in water-rich systems characterized by the presence of substantial proportions of sucrose, such as batter formulations.
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Affiliation(s)
- Andrés Gustavo Teobaldi
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET), Universidad Nacional de Córdoba, Ciudad Universitaria, Av. Filloy S/N, Córdoba CP X5000HUA, Argentina
| | - Gabriela Noel Barrera
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET), Universidad Nacional de Córdoba, Ciudad Universitaria, Av. Filloy S/N, Córdoba CP X5000HUA, Argentina
- Departamento de Química Industrial y Aplicada, Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN), Universidad Nacional de Córdoba (UNC), Av. Vélez Sarsfield 1611, Córdoba CP X5000HUA, Argentina
| | - Pablo Daniel Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET), Universidad Nacional de Córdoba, Ciudad Universitaria, Av. Filloy S/N, Córdoba CP X5000HUA, Argentina
- Departamento de Química Industrial y Aplicada, Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN), Universidad Nacional de Córdoba (UNC), Av. Vélez Sarsfield 1611, Córdoba CP X5000HUA, Argentina
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Li HT, Zhang W, Pan W, Chen Y, Bao Y, Bui AT. Altered leaching composition of maize starch granules by irradiative depolymerization: The key role of degraded molecular structure. Int J Biol Macromol 2023; 253:126756. [PMID: 37678686 DOI: 10.1016/j.ijbiomac.2023.126756] [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: 02/23/2023] [Revised: 07/25/2023] [Accepted: 09/04/2023] [Indexed: 09/09/2023]
Abstract
The molecular composition of starch leachates from starch-based foods has been recently recognised as a crucial determinant of food properties. However, there is limited knowledge on the regulation of this composition through irradiative depolymerization of starch. This research investigates the leaching behaviour of maize starch depolymerized by electron beam irradiation, and the relationship between the composition of leached starch and structures of modified starch granules. The analysis using 1H NMR spectroscopy confirmed a decrease in the degree of branching (from 4.4 % to 2.8 %), while size-exclusion chromatography identified a newly-derived amylopectin fraction of a smaller hydrodynamic radius (approximately 60-80 nm). The structural properties of the starch granules were also analysed, revealing an increased BET-area of granules and reduced total crystallinity after depolymerization. In the leachates of swollen granules, the bimodal distribution of starch molecules evolves into unimodal with the increase of the irradiative dosage, while modified starch leached more starch molecules with Rh < 10 nm. The results of principal component analysis and Pearson correlation analysis indicate that the degree of branching of degraded starch molecules, as well as the newly-derived amylopectin fraction, significantly correlates (p < 0.01) with the molecular size of leached starch molecules (Rh < 10 nm). It is thus proposed that the cleavage of α-1,6 linkage may be a critical factor in controlling the leaching process of irradiated starch granules. This study highlights the potential of irradiative degradation to control the molecular composition and structure of starch leachates, thereby optimizing the properties of starch-based foods.
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Affiliation(s)
- Hai-Teng Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China; Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China.
| | - Wenyu Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Wenwen Pan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Yangyang Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Alexander T Bui
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Brisbane, Australia
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Ali MS, Ho TC, Razack SA, Haq M, Roy VC, Park JS, Kang HW, Chun BS. Oligochitosan recovered from shrimp shells through subcritical water hydrolysis: Molecular size reduction and biological activities. J Supercrit Fluids 2023. [DOI: 10.1016/j.supflu.2023.105868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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6
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Teobaldi AG, Barrera GN, Severini H, Ribotta PD. Influence of damaged starch on thermal and rheological properties of wheat starch and wheat starch-gluten systems in water and sucrose. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1377-1384. [PMID: 36148559 DOI: 10.1002/jsfa.12231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 09/19/2022] [Accepted: 09/23/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND The granular integrity of starch granules is affected by the mechanical action of the milling-process, thus producing what is called damaged starch (DS). The effect of DS on bakery products was extensively studied, but there is not much information about the effect of this minor flour component on batter-type products in which there is a high amount of sucrose. The objective of this work was to study the influence of damaged wheat-starch on starch and starch-gluten systems dispersed in water and sucrose 500 g kg-1 solution. RESULTS Thermal and pasting properties and the viscoelastic behavior of the systems were evaluated. Gelatinization enthalpy decreased when DS amount increased in the samples in both solvents. In starch-gluten systems, the degree of influence of DS on the gelatinization enthalpy was solvent-dependent. The presence of gluten minimized the effect of DS on the gelatinization process in water. The viscosity profile of starch and starch-gluten samples was reduced in both solvents when DS level increased. The influence of DS on the viscosity profile was solvent-dependent in starch-gluten systems. The presence of gluten lessened the influence of DS on the viscosity profile during the pasting process in sucrose solution. Higher DS levels decreased the viscoelastic behavior of the systems in both solvents and further reduced the viscoelastic behavior of the systems in sucrose solution. CONCLUSION These results contribute to understanding the influence of the DS levels on the batter properties of flour-based batter-type products, mainly those generated on starch and gluten-starch systems dispersed in sucrose solution. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Andrés Gustavo Teobaldi
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET). Av. Filloy S/N, Ciudad Universitaria, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Gabriela Noel Barrera
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET). Av. Filloy S/N, Ciudad Universitaria, Universidad Nacional de Córdoba, Córdoba, Argentina
- Departamento de Química Industrial y Aplicada - Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN) - Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Hernán Severini
- Departamento de Química Industrial y Aplicada - Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN) - Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Pablo Daniel Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC-CONICET). Av. Filloy S/N, Ciudad Universitaria, Universidad Nacional de Córdoba, Córdoba, Argentina
- Departamento de Química Industrial y Aplicada - Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN) - Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
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7
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Mashau ME, Mukwevho TA, Ramashia SE, Siwela M. The influence of Bambara groundnut ( Vigna subterranean) flour on the nutritional, physical and antioxidant properties of steamed bread. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2022.2130435] [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)
- Mpho Edward Mashau
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
| | - Thompho Admire Mukwevho
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
| | - Shonisani Eugenia Ramashia
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
| | - Muthulisi Siwela
- Department of Dietetics and Human Nutrition, School of Agricultural, Earth and Environmental Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal, Pietermaritzburg, South Africa
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Batter Characteristics and Oil Penetration of Deep-Fried Breaded Fish Nuggets: Effect of Wheat Starch—Gluten Interaction. J FOOD QUALITY 2022. [DOI: 10.1155/2022/2810432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
To understand the effect of the interaction between wheat starch (
) and wheat gluten (
) on batter characteristics and oil penetration of deep-fried breaded fish nuggets, batters were prepared using a
and
blend at the ratios of 15 : 1, 13 : 1, 11 : 1, 9 : 1, and 7 : 1
, respectively, and batter-breaded fish nuggets (BBFNs) were fried at 170°C for 40 s followed by 190°C for 30 s. Moisture adsorption isotherms of
and
, viscosity, rheological behavior, and calorimetric properties of the batters were measured, and pick-up of BBFNs, thermogravimetric properties of the crust, and oil transport were investigated. The moisture absorption capacity of
was higher than
at a low water activity (0.04–0.65), while the opposite trend was observed at a highwater activity (0.65–0.88). As the proportion of
decreased, the viscosity,
and tan δ of batter, pick-up of BBFNs, temperature and enthalpy change (ΔH) of protein denaturation and
gelatinization, and oil penetration of BBFNs during deep-fat frying, which are decreased until reaching a minimum value at the ratio of 11 : 1
, then increased (
). However, G' of batter and thermogravimetry temperatures of crust exhibited the opposite trend. These results proved that the
–
interaction significantly affected the batter characteristics and oil penetration of BBFNs during deep-fat frying, which can be used to guide the manufacturing of low-fat fried BBFNs.
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NMR characterization of structure and moisture sorption dynamics of damaged starch granules. Carbohydr Polym 2022; 285:119220. [DOI: 10.1016/j.carbpol.2022.119220] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2021] [Revised: 01/31/2022] [Accepted: 02/01/2022] [Indexed: 12/21/2022]
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Córdova-Noboa HA, Oviedo-Rondón EO, Matta Y, Ortiz A, Buitrago GD, Martinez JD, Yanquen J, Hoyos S, Castellanos AL, Sorbara JOB. Corn kernel hardness, drying temperature and amylase supplementation affect live performance and nutrient utilization of broilers. Poult Sci 2021; 100:101395. [PMID: 34455310 PMCID: PMC8403585 DOI: 10.1016/j.psj.2021.101395] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 06/14/2021] [Accepted: 07/20/2021] [Indexed: 11/24/2022] Open
Abstract
Drying temperature (DT) of corn can influence its nutritional quality, but whether this is influenced by endosperm hardness is not clear. Two parallel experiments were conducted to investigate the effects of 2 yellow dent corn hybrids with average and hard kernel hardness, dried at 3 temperatures (35, 80, and 120°C), and 2 supplementation levels of an exogenous amylase (0, 133 g/ton of feed) on live performance, starch and protein digestibility, and energy utilization of Ross 708 male broilers. Twelve dietary treatments consisting of a 2 × 3 × 2 factorial arrangement were evaluated using 3-way ANOVA in a randomized complete block design. In Experiment 1, a total of 1,920 male-chicks were randomly allocated to 96 floor pens, whereas 480 day-old chicks were distributed among 96 cages for Experiment 2. At 40 d, interaction effects (P < 0.05) were detected on BWG, FCR, and flock uniformity. Supplementation with exogenous amylase resulted in heavier broilers, better FCR and flock uniformity, only in the diets based on corn dried at 35°C. Additionally, interaction effects were observed on FCR due to kernel hardness and DT (P < 0.01), kernel hardness and amylase supplementation (P < 0.001), and DT and amylase supplementation (P < 0.05). Exogenous amylase addition to the diets based on corn with an average hardness improved FCR up to 2 points (1.49 vs. 1.51 g:g) whereas there was no effect of amylase on FCR of broilers fed diets based on corn with hard endosperm. Total tract retention of starch was increased (P < 0.05) in broilers fed diets based on corn with average kernel hardness compared to hard kernel. Corn dried at 80 and 120°C had up to 1.21% points less starch total tract retention than the one dried at 35°C. Supplementing alpha-amylase resulted in beneficial effects for broiler live performance, energy utilization, and starch total tract digestibility results. Treatment effects on starch characteristics were explored. Corn endosperm hardness, DT and exogenous amylase can influence the live performance of broilers. However, these factors are not independent and so must be manipulated strategically to improve broiler performance.
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Affiliation(s)
- Hernan A Córdova-Noboa
- Prestage Department of Poultry Science, North Carolina State University, Campus Box 7608, Scott Hall, Raleigh, NC 27695-7608, USA
| | - Edgar O Oviedo-Rondón
- Prestage Department of Poultry Science, North Carolina State University, Campus Box 7608, Scott Hall, Raleigh, NC 27695-7608, USA.
| | - Yilmar Matta
- Prestage Department of Poultry Science, North Carolina State University, Campus Box 7608, Scott Hall, Raleigh, NC 27695-7608, USA; University of Tolima, College of Veterinary Medicine and Zootechnia, 730006299 Ibagué, Tolima, Colombia
| | - Andrés Ortiz
- Prestage Department of Poultry Science, North Carolina State University, Campus Box 7608, Scott Hall, Raleigh, NC 27695-7608, USA; University of Tolima, College of Veterinary Medicine and Zootechnia, 730006299 Ibagué, Tolima, Colombia
| | - Gherly D Buitrago
- Prestage Department of Poultry Science, North Carolina State University, Campus Box 7608, Scott Hall, Raleigh, NC 27695-7608, USA; University of Tolima, College of Veterinary Medicine and Zootechnia, 730006299 Ibagué, Tolima, Colombia
| | - Juan D Martinez
- Prestage Department of Poultry Science, North Carolina State University, Campus Box 7608, Scott Hall, Raleigh, NC 27695-7608, USA; University of Tolima, College of Veterinary Medicine and Zootechnia, 730006299 Ibagué, Tolima, Colombia
| | - Jose Yanquen
- Prestage Department of Poultry Science, North Carolina State University, Campus Box 7608, Scott Hall, Raleigh, NC 27695-7608, USA; University of Tolima, College of Veterinary Medicine and Zootechnia, 730006299 Ibagué, Tolima, Colombia
| | - Sebastian Hoyos
- Prestage Department of Poultry Science, North Carolina State University, Campus Box 7608, Scott Hall, Raleigh, NC 27695-7608, USA; University of Tolima, College of Veterinary Medicine and Zootechnia, 730006299 Ibagué, Tolima, Colombia
| | - Angie Lorena Castellanos
- Prestage Department of Poultry Science, North Carolina State University, Campus Box 7608, Scott Hall, Raleigh, NC 27695-7608, USA; University of Tolima, College of Veterinary Medicine and Zootechnia, 730006299 Ibagué, Tolima, Colombia
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11
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Effect of Purple-Colored Wheat Bran Addition on Quality and Antioxidant Property of Bread and Optimization of Bread-Making Conditions. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11094034] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Purple-colored wheat bran was blended with flour at different ratios. The dough mixing characteristics of the flour–bran blends and quality characteristics and antioxidant activity of the bread prepared with the blends were investigated. Additionally, response surface methodology (RSM) was used to optimize the formula and processing conditions for the bread prepared with the blend at 30% bran. Solvent retention capacity (SRC), as a quality characteristic of the blends, showed that water absorption and damaged starch contribution increased proportionally as the bran blending ratio increased. Dough mixing patterns of blends determined by a mixograph exhibited deteriorated gluten strength by increasing the bran blending ratio. The total phenolic and anthocyanin contents and antioxidant activity (ABTS and DPPH radical scavenging activity) of the bread increased proportionally as the bran blending ratio increased. RSM analysis revealed that the best-fitted model for the results was a quadratic polynomial model with regression coefficient values close to or more than 0.900 for all responses. Optimized conditions were 68.1 g water, 4.0 min mixing time, and 67.3 min fermentation time. Overall, purple-colored wheat bran was successfully applied to produce bread with healthy functional properties by controlling water and mixing time.
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12
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Luo S, Yan X, Fu Y, Pang M, Chen R, Liu Y, Chen J, Liu C. The quality of gluten-free bread made of brown rice flour prepared by low temperature impact mill. Food Chem 2021; 348:129032. [PMID: 33508598 DOI: 10.1016/j.foodchem.2021.129032] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Revised: 12/31/2020] [Accepted: 01/04/2021] [Indexed: 12/14/2022]
Abstract
Our previous work reported that the brown rice flour prepared by low temperature impact mill possessed excellent physicochemical properties. The performance of brown rice flour in making gluten-free bread was further investigated. It was found that the starch crystal structure was destroyed and the damaged starch content increased as the particle size of brown rice flour decreased. The interaction between the starch and water in the model dough and the matrix structures among the endosperm masses were enhanced as the particle size decreased, making the gluten-free dough more viscoelastic. However, dough made with finer flour was too sticky, which limited the expansion of dough. Gluten-free bread prepared with medium-sized brown rice flour had favorable quality characterized by large specific volume, low hardness, numerous and homogeneous gas cells.
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Affiliation(s)
- Shunjing Luo
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Xudong Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Yuteng Fu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Min Pang
- Guilin Guiliu Modern Food Co, Ltd, Changjiang East Road, Guilin 541805, China
| | - Ruiyun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Yunfei Liu
- Institute of Applied Chemistry, Jiangxi Academy of Sciences, 7777 Changdong Avenue, Nanchang 330096, China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China.
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China.
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13
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Limpongsa E, Jaipakdee N. Physical modification of Thai rice starch and its application as orodispersible film former. Carbohydr Polym 2020; 239:116206. [DOI: 10.1016/j.carbpol.2020.116206] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 03/17/2020] [Accepted: 03/20/2020] [Indexed: 12/19/2022]
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14
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At-line Prediction of Gelatinized Starch and Fiber Fractions in Extruded Dry Dog Food Using Different Near-Infrared Spectroscopy Technologies. Animals (Basel) 2020; 10:ani10050862. [PMID: 32429392 PMCID: PMC7278468 DOI: 10.3390/ani10050862] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 04/30/2020] [Accepted: 05/14/2020] [Indexed: 12/02/2022] Open
Abstract
Simple Summary Starch is a non-fibrous carbohydrate that represents an important percentage of pet food composition. The degree of its gelatinization, due to the cooking process, can be a useful indicator of starch digestibility in the diet. Moreover, fiber fractions are important for animals’ health and nutritional status, so pet food industry is interested in the development of an easy and cost-effective method to measure these parameters. Results of this study revealed the applicability of visible/near-infrared spectroscopy to predict total and gelatinized starch, neutral detergent fiber, acid detergent fiber, and acid detergent lignin in pet food. On the other hand, near-infrared transmittance technology showed a scarce accuracy. The developed prediction models for total and gelatinized starch and fiber fractions using visible/near-infrared spectroscopy could be applied during the manufacturing process to perform quality controls. Abstract This study aimed to assess the feasibility of visible/near-infrared reflectance (Vis-NIR) and near-infrared transmittance (NIT) spectroscopy to predict total and gelatinized starch and fiber fractions in extruded dry dog food. Reference laboratory analyses were performed on 81 samples, and the spectrum of each ground sample was obtained through Vis-NIR and NIT spectrometers. Prediction equations for each instrument were developed by modified partial least squares regressions and validated by cross- (CrV) and external validation (ExV) procedures. All studied traits were better predicted by Vis-NIR than NIT spectroscopy. With Vis-NIR, excellent prediction models were obtained for total starch (residual predictive deviation; RPDCrV = 6.33; RPDExV = 4.43), gelatinized starch (RPDCrV = 4.62; RPDExV = 4.36), neutral detergent fiber (NDF; RPDCrV = 3.93; RPDExV = 4.31), and acid detergent fiber (ADF; RPDCrV = 5.80; RPDExV = 5.67). With NIT, RPDCrV ranged from 1.75 (ADF) to 2.61 (acid detergent lignin, ADL) and RPDExV from 1.71 (ADL) to 2.16 (total starch). In conclusion, results of the present study demonstrated the feasibility of at-line Vis-NIR spectroscopy in predicting total and gelatinized starch, NDF, and ADF, with lower accuracy for ADL, whereas results do not support the applicability of NIT spectroscopy to predict those traits.
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He XH, Luo SJ, Chen MS, Xia W, Chen J, Liu CM. Effect of industry-scale microfluidization on structural and physicochemical properties of potato starch. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102278] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Thai glutinous rice starch modified by ball milling and its application as a mucoadhesive polymer. Carbohydr Polym 2020; 232:115812. [DOI: 10.1016/j.carbpol.2019.115812] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2019] [Revised: 12/09/2019] [Accepted: 12/29/2019] [Indexed: 01/28/2023]
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17
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dos Santos TPR, Franco CML, Mischan MM, Leonel M. Behavior of Sweet Potato Starch After Spray‐Drying Under Different Pretreatment Conditions. STARCH-STARKE 2019. [DOI: 10.1002/star.201800245] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Thais Paes Rodrigues dos Santos
- College of Agronomic Science (FCA)São Paulo State University (UNESP)Center for Tropical Roots and Starches (CERAT)UNESP, FCA/CERAT Botucatu, 18610‐034São PauloBrazil
| | - Célia Maria Landi Franco
- Department of Food Engineering and TechnologyInstitute of Biosciences, Language, and Physical SciencesSão Paulo State University (UNESP)UNESP São José do Rio Preto, 15054‐000São PauloBrazil
| | - Martha Maria Mischan
- Department of BiostatisticsBioscience InstituteSão Paulo State UniversityUNESP IB, Botucatu, 18618‐689São PauloBrazil
| | - Magali Leonel
- College of Agronomic Science (FCA)São Paulo State University (UNESP)Center for Tropical Roots and Starches (CERAT)UNESP, FCA/CERAT Botucatu, 18610‐034São PauloBrazil
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18
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Dry fractionation methods for plant protein, starch and fiber enrichment: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.006] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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19
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Liu R, Sun W, Zhang Y, Huang Z, Hu H, Zhao M. Preparation of starch dough using damaged cassava starch induced by mechanical activation to develop staple foods: Application in crackers. Food Chem 2019; 271:284-290. [DOI: 10.1016/j.foodchem.2018.07.202] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2017] [Revised: 07/08/2018] [Accepted: 07/25/2018] [Indexed: 01/18/2023]
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20
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Kim JS, Koh BK. Rice varieties in relation to saltine rice cracker quality. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1691587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Jin Soo Kim
- Department of Foods and Nutrition, Keimyung University, Dae-gu, Republic of Korea
| | - Bong Kyung Koh
- Department of Foods and Nutrition, Keimyung University, Dae-gu, Republic of Korea
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Zhang G, Sun Y, Sadiq FA, Sakandar HA, He G. Evaluation of the effect of Saccharomyces cerevisiae on fermentation characteristics and volatile compounds of sourdough. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:2079-2086. [PMID: 29892108 PMCID: PMC5976591 DOI: 10.1007/s13197-018-3122-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/02/2018] [Accepted: 03/12/2018] [Indexed: 10/17/2022]
Abstract
The objective of this study was to unveil insights into the effects of Saccharomyces cerevisiae on the development of volatile compounds and metabolites during the dough fermentation in making Chinese steamed bread. Changes in gluten structure under the influence of baker's yeast were studied using scanning electron micrographs (SEM). A unique aroma profile was found comprising some previously reported aromatic compounds and some unreported aromatic aldehydes ((E)-2-Decenal and 2-Undecenal) and ketones (2-Heptanone and 2-Nonanone) in the baker's yeast fermentation. Among metabolites, the most preferred sugar for this yeast (glucose) showed a significant decrease in contents during the initial few hours of the fermentation and at last an increase was observed. However, most of the amino acids increased either slightly or decreased by the fermentation time. SEM of fermented dough showed that the yeast had a very little effect on starch stability. This study provided some fermentation features of the bakers' yeast which could be used for the tailored production of steamed bread.
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Affiliation(s)
- Guohua Zhang
- School of Life Science, Shanxi University, Wucheng Road 92, Taiyuan, 030006 China
| | - Yurong Sun
- School of Life Science, Shanxi University, Wucheng Road 92, Taiyuan, 030006 China
| | - Faizan Ahmed Sadiq
- College of Biosystems Engineering and Food Science, Zhejiang University, Yuhangtang Road 388, Hangzhou, 310058 China
- Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou, 310058 China
| | | | - Guoqing He
- College of Biosystems Engineering and Food Science, Zhejiang University, Yuhangtang Road 388, Hangzhou, 310058 China
- Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou, 310058 China
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Wu F, Li J, Yang N, Chen Y, Jin Y, Xu X. The Roles of Starch Structures in the Pasting Properties of Wheat Starch with Different Degrees of Damage. STARCH-STARKE 2018. [DOI: 10.1002/star.201700190] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Fengfeng Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University; 1800 Lihu Road, Wuxi 214122 Jiangsu Province P.R China
- School of Food Science and Technology, Jiangnan University; 1800 Lihu Road, Wuxi 214122 Jiangsu Province P.R. China
| | - Jing Li
- School of Food Science and Technology, Jiangnan University; 1800 Lihu Road, Wuxi 214122 Jiangsu Province P.R. China
| | - Na Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University; 1800 Lihu Road, Wuxi 214122 Jiangsu Province P.R China
- School of Food Science and Technology, Jiangnan University; 1800 Lihu Road, Wuxi 214122 Jiangsu Province P.R. China
| | - Yisheng Chen
- School of Food Science and Technology, Jiangnan University; 1800 Lihu Road, Wuxi 214122 Jiangsu Province P.R. China
- Research Center of National Functional Food Engineering Technology, Jiangnan University; 1800 Lihu Road, Wuxi 214122 Jiangsu Province P.R. China
| | - Yamei Jin
- School of Food Science and Technology, Jiangnan University; 1800 Lihu Road, Wuxi 214122 Jiangsu Province P.R. China
- Research Center of National Functional Food Engineering Technology, Jiangnan University; 1800 Lihu Road, Wuxi 214122 Jiangsu Province P.R. China
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University; 1800 Lihu Road, Wuxi 214122 Jiangsu Province P.R China
- School of Food Science and Technology, Jiangnan University; 1800 Lihu Road, Wuxi 214122 Jiangsu Province P.R. China
- Research Center of National Functional Food Engineering Technology, Jiangnan University; 1800 Lihu Road, Wuxi 214122 Jiangsu Province P.R. China
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Yue FL, Guo XN, Zhu KX. Impact of Characteristics of Different Wheat Flours on the Quality of Frozen Cooked Noodles. Cereal Chem 2017. [DOI: 10.1094/cchem-04-17-0082-r] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Feng-Ling Yue
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China
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Ahmed J, Mulla MZ, Arfat YA. Particle size, rheological and structural properties of whole wheat flour doughs as treated by high pressure. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1220394] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Jasim Ahmed
- Food and Nutrition Program, Kuwait Institute for Scientific Research, Safat, Kuwait
| | | | - Yasir Ali Arfat
- Food and Nutrition Program, Kuwait Institute for Scientific Research, Safat, Kuwait
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Escalante-Aburto A, Ponce-García N, Ramírez-Wong B, Santiago-Ramos D, Véles-Medina JJ, de Dios Figueroa Cárdenas J. Effect of extrusion factors and particle size on starch properties of nixtamalized whole blue corn snacks. STARCH-STARKE 2016. [DOI: 10.1002/star.201500316] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Anayansi Escalante-Aburto
- CINVESTAV - Unidad Querétaro; Libramiento Norponiente #2000; Fracc. Real de Juriquilla Querétaro, Qro. Mexico
- Universidad de Monterrey, Av. Ignacio Morones Prieto; San Pedro Garza García N.L. México Mexico
| | - Néstor Ponce-García
- UAEMex Campus Universitario “El Cerrillo”. El Cerrillo Piedras Blancas S/N; Toluca Edo. de México Mexico
| | - Benjamín Ramírez-Wong
- DIPA, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n; Hermosillo; Sonora México
| | | | - José Juan Véles-Medina
- CINVESTAV - Unidad Querétaro; Libramiento Norponiente #2000; Fracc. Real de Juriquilla Querétaro, Qro. Mexico
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Barrera GN, Tadini CC, León AE, Ribotta PD. Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch. Journal of Food Science and Technology 2016; 53:3675-3684. [PMID: 28017982 DOI: 10.1007/s13197-016-2337-2] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 08/31/2016] [Indexed: 11/29/2022]
Abstract
The objective of this work was to investigate the contribution of α-amylase and amyloglucosidase to dough fermentation process and bread quality, as an alternative to reduce the negative effects caused by high damaged starch in flour. The dough properties during the proofing process were modified by higher damaged starch content. Higher damaged starch in flour resulted into breads with darker crusts and firmer crumbs. The enzymes reduced the negative influence of damaged starch, producing a positive effect on the maximum carbon dioxide pressure reached during fermentation and the carbon dioxide volume retained by dough. Incorporation of alpha-amylase reduced dimension ratio and crumb firmness attributes; however, progressive additions of this additive produced lower bread volume and red intensity, and higher crumb firmness. The amyloglucosidase additions produced higher bread volume and red intensity of the crust, and lower brightness crust and gas cell diameter. Incorporation of amyloglucosidase was beneficial in the presence of a suitable quantity of damaged starch. The results confirmed that the α-amylase and amyloglucosidase additions significantly improved bread quality. Incorporation of α-amylase and amyloglucosidase led to higher bread loaves and lower crumb firmness throughout the storage period, promoting a longer life of the finished product.
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Affiliation(s)
- Gabriela N Barrera
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, CC 509, 5000 Córdoba, Argentina ; Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC), UNC-CONICET, Córdoba, Argentina
| | - Carmen C Tadini
- University of São Paulo, Escola Politécnica, Main Campus, São Paulo, Brazil
| | - Alberto E León
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, CC 509, 5000 Córdoba, Argentina ; Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC), UNC-CONICET, Córdoba, Argentina
| | - Pablo D Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC), UNC-CONICET, Córdoba, Argentina ; Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos (ISIDSA), UNC-Universidad Nacional de Córdoba, Juan Filloy s/n, Ciudad Universitaria, 5000 Córdoba, Argentina
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Drakos A, Kyriakakis G, Evageliou V, Protonotariou S, Mandala I, Ritzoulis C. Influence of jet milling and particle size on the composition, physicochemical and mechanical properties of barley and rye flours. Food Chem 2016; 215:326-32. [PMID: 27542482 DOI: 10.1016/j.foodchem.2016.07.169] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2016] [Revised: 07/22/2016] [Accepted: 07/28/2016] [Indexed: 11/19/2022]
Abstract
Finer barley and rye flours were produced by jet milling at two feed rates. The effect of reduced particle size on composition and several physicochemical and mechanical properties of all flours were evaluated. Moisture content decreased as the size of the granules decreased. Differences on ash and protein contents were observed. Jet milling increased the amount of damaged starch in both rye and barley flours. True density increased with decreased particle size whereas porosity and bulk density increased. The solvent retention capacity profile was also affected by jet milling. Barley was richer in phenolics and had greater antioxidant activity than rye. Regarding colour, both rye and barley flours when subjected to jet milling became brighter, whereas their yellowness was not altered significantly. The minimum gelation concentration for all flours was 16%w/v. Barley flour gels were stronger, firmer and more elastic than the rye ones.
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Affiliation(s)
- Antonios Drakos
- Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece.
| | - Georgios Kyriakakis
- Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece.
| | - Vasiliki Evageliou
- Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece.
| | - Styliani Protonotariou
- Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece.
| | - Ioanna Mandala
- Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece.
| | - Christos Ritzoulis
- Department of Food Technology, ATEI of Thessaloniki, PO Box 141, 57400 Thessaloniki, Greece.
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Kochkina N, Khokhlova Y. Viscoelastic Properties of Gelatinized Dispersions of Maize Starch Modified by Solid-State Milling. Cereal Chem 2016. [DOI: 10.1094/cchem-11-15-0219-r] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Nataliya Kochkina
- G. A. Krestov Institute of Solution Chemistry of the Russian Academy of Sciences, Academicheskaya St., 1, 153045, Ivanovo, Russia
| | - Yuliya Khokhlova
- G. A. Krestov Institute of Solution Chemistry of the Russian Academy of Sciences, Academicheskaya St., 1, 153045, Ivanovo, Russia
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Barrera GN, León AE, Ribotta PD. Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2539-2546. [PMID: 26251131 DOI: 10.1002/jsfa.7374] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/05/2015] [Revised: 08/03/2015] [Accepted: 08/04/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND During wheat milling, starch granules can experience mechanical damage, producing damaged starch. High levels of damaged starch modify the physicochemical properties of wheat flour, negatively affecting the dough behavior as well as the flour quality and cookie and bread making quality. The aim of this work was to evaluate the effect of α-amylase, maltogenic amylase and amyloglucosidase on dough rheology in order to propose alternatives to reduce the issues related to high levels of damaged starch. RESULTS The dough with a high level of damaged starch became more viscous and resistant to deformations as well as less elastic and extensible. The soluble fraction of the doughs influenced the rheological behavior of the systems. The α-amylase and amyloglucosidase reduced the negative effects of high damaged starch contents, improving the dough rheological properties modified by damaged starch. The rheological behavior of dough with the higher damaged-starch content was related to a more open gluten network arrangement as a result of the large size of the swollen damaged starch granules. CONCLUSION We can conclude that the dough rheological properties of systems with high damaged starch content changed positively as a result of enzyme action, particularly α-amylase and amyloglucosidase additions, allowing the use of these amylases and mixtures of them as corrective additives. Little information was reported about amyloglucosidase activity alone or combined with α-amylase. The combinations of these two enzymes are promising to minimize the negative effects caused by high levels of damaged starch on product quality. More research needs to be done on bread quality combining these two enzymes. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Gabriela N Barrera
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC), UNC-CONICET, Córdoba, Argentina
| | - Alberto E León
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC), UNC-CONICET, Córdoba, Argentina
| | - Pablo D Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC), UNC-CONICET, Córdoba, Argentina
- Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos (ISIDSA), UNC, Córdoba, Argentina
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31
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Weber MP, Biourge VC, Nguyen PG. Digestive sensitivity varies according to size of dogs: a review. J Anim Physiol Anim Nutr (Berl) 2016; 101:1-9. [PMID: 27045769 DOI: 10.1111/jpn.12507] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2015] [Accepted: 03/04/2016] [Indexed: 01/08/2023]
Abstract
Field observations on food tolerance have repeatedly shown that when fed an identical diet, large breed (>25 kg) dogs present softer and moister faeces than small breed ones (<15 kg). The purpose of this review is to highlight the findings of four PhD theses, carried out between 1998 and 2013, whose objectives were to investigate the anatomical and physiological peculiarities that would explain, at least in part, this observation, as well as their nutritional implication. This work showed that large breed dogs, in contrast with smaller breeds, present a highly developed caecum and colon, which could explain the relatively longer colonic transit time. A prolonged colonic transit time could explain higher colonic fermentative activity, as supported by higher faecal concentrations of fermentative by-products. This effect would be reinforced by increased intestinal permeability and reduced sodium net-absorption. Taken together, these elements could be a possible cause of higher digestive sensitivity in large breed dogs. When prescribing a diet to a small or large breed dog, several aspects of the formulation must be taken into account. For a large breed dog, the general goal is to limit any ingredient that could increase the level of fermentable undigested residues and, in fine, exacerbate colonic fermentation. Highly digestible sources of proteins and starches are therefore strongly recommended to maintain an optimal digestive tolerance. Fermentable fibre sources (i.e. beet pulp and FOS) must also be used in limited quantity in their diet. Conversely, the incorporation of non-fermentable fibre (i.e. cellulose) appears useful to increase their stool quality. For a small breed dog, the general objective is to minimize any ingredient that could excessively limit colonic fermentation and induce in fine constipation. Purified starches and cellulose are therefore not really suitable for them. In contrast, cereals flours as well as non-fermentable fibre provided by cereals are recommended.
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Affiliation(s)
- M P Weber
- Royal Canin Research Center, Aimargues, France
| | - V C Biourge
- Royal Canin Research Center, Aimargues, France
| | - P G Nguyen
- Nutrition and Endocrinology Unit, LUNAM Université, Oniris, National College of Veterinary Medicine, Food Science and Engineering, Nantes, France
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Shi L, Li W, Sun J, Qiu Y, Wei X, Luan G, Hu Y, Tatsumi E. Grinding of maize: The effects of fine grinding on compositional, functional and physicochemical properties of maize flour. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2015.11.004] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Hossen MS, Sotome I, Nanayama K, Sasaki T, Okadome H. Functional Properties of Submicron-Scale Rice Flour Produced by Wet Media Grinding. Cereal Chem 2016. [DOI: 10.1094/cchem-03-15-0045-r] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Md. Sharif Hossen
- National Food Research Institute, National Agriculture and Food Research Organization (NARO), Tsukuba, Ibaraki 305-8642, Japan
| | - Itaru Sotome
- National Food Research Institute, National Agriculture and Food Research Organization (NARO), Tsukuba, Ibaraki 305-8642, Japan
| | - Kazuko Nanayama
- National Food Research Institute, National Agriculture and Food Research Organization (NARO), Tsukuba, Ibaraki 305-8642, Japan
| | - Tomoko Sasaki
- National Food Research Institute, National Agriculture and Food Research Organization (NARO), Tsukuba, Ibaraki 305-8642, Japan
| | - Hiroshi Okadome
- National Food Research Institute, National Agriculture and Food Research Organization (NARO), Tsukuba, Ibaraki 305-8642, Japan
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dos Santos TPR, Leonel M, Garcia ÉL, do Carmo EL, Franco CML. Crystallinity, thermal and pasting properties of starches from different potato cultivars grown in Brazil. Int J Biol Macromol 2016; 82:144-9. [DOI: 10.1016/j.ijbiomac.2015.10.091] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2015] [Revised: 10/28/2015] [Accepted: 10/30/2015] [Indexed: 10/22/2022]
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Roa DF, Baeza RI, Tolaba MP. Effect of ball milling energy on rheological and thermal properties of amaranth flour. Journal of Food Science and Technology 2015; 52:8389-94. [PMID: 26604420 DOI: 10.1007/s13197-015-1976-z] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/06/2015] [Accepted: 07/21/2015] [Indexed: 11/29/2022]
Abstract
Pearled amaranth grains obtained by abrasive milling were processed by planetary ball milling to produce amaranth flours. The influence of milling energy on rheological and thermal behavior of amaranth flour dispersions and stability during 24 h storage at 4 °C were investigated based on a factorial design. The rheological behavior of flour dispersions (4 % and 8 % w/v) was determined using a rotational viscometer, while gelatinization degree was determined by differential scanning calorimetry as a measure of structural changes.The power law model was found to be suitable in expressing the relationship between shear stress and shear rate. Flour dispersions showed a pseudoplastic behavior. However this character decreased with the storage being dependent on flour concentration and milling energy. A decrease of the consistency index and an increase of the flow behavior index were observed as a result of the increasing milling energy. Gelatinization enthalpy decrease showed the loss of crystalline structure due to ball milling. Amaranth flour dispersions presented increasing stability during storage. It was observed, that the stability changed with the concentration of amaranth flours.Thus, more stable dispersions were obtained as the flour concentration increased. The highly milled sample was the most stable sample during the storage.
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Affiliation(s)
- Diego F Roa
- Industry Department, Faculty of Exact and Natural Sciences, University of Buenos Aires (FCEyN-UBA), Buenos Aires, Argentina
| | - Rosa I Baeza
- Industry Department, Faculty of Exact and Natural Sciences, University of Buenos Aires (FCEyN-UBA), Buenos Aires, Argentina ; Pontificia Universidad Católica Argentina, Facultad de Ciencias Agrarias, Buenos Aires, Argentina
| | - Marcela P Tolaba
- Industry Department, Faculty of Exact and Natural Sciences, University of Buenos Aires (FCEyN-UBA), Buenos Aires, Argentina
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36
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Pepe LS, Moraes J, Albano KM, Telis VRN, Franco CML. Effect of heat-moisture treatment on the structural, physicochemical, and rheological characteristics of arrowroot starch. FOOD SCI TECHNOL INT 2015; 22:256-65. [DOI: 10.1177/1082013215595147] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2015] [Accepted: 06/16/2015] [Indexed: 11/15/2022]
Abstract
The effect of heat-moisture treatment on structural, physicochemical, and rheological characteristics of arrowroot starch was investigated. Heat-moisture treatment was performed with starch samples conditioned to 28% moisture at 100℃ for 2, 4, 8, and 16 h. Structural and physicochemical characterization of native and modified starches, as well as rheological assays with gels of native and 4 h modified starches subjected to acid and sterilization stresses were performed. Arrowroot starch had 23.1% of amylose and a CA-type crystalline pattern that changed over the treatment time to A-type. Modified starches had higher pasting temperature and lower peak viscosity while breakdown viscosity practically disappeared, independently of the treatment time. Gelatinization temperature and crystallinity increased, while enthalpy, swelling power, and solubility decreased with the treatment. Gels from modified starches, independently of the stress conditions, were found to have more stable apparent viscosities and higher G′ and G″ than gels from native starch. Heat-moisture treatment caused a reorganization of starch chains that increased molecular interactions. This increase resulted in higher paste stability and strengthened gels that showed higher resistance to shearing and heat, even after acid or sterilization conditions. A treatment time of 4 h was enough to deeply changing the physicochemical properties of starch.
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Affiliation(s)
- Larissa S Pepe
- UNESP – São Paulo State University – Department of Food Engineering and Technology, São Paulo, Brazil
| | - Jaqueline Moraes
- UNESP – São Paulo State University – Department of Food Engineering and Technology, São Paulo, Brazil
| | - Kivia M Albano
- UNESP – São Paulo State University – Department of Food Engineering and Technology, São Paulo, Brazil
| | - Vânia RN Telis
- UNESP – São Paulo State University – Department of Food Engineering and Technology, São Paulo, Brazil
| | - Célia ML Franco
- UNESP – São Paulo State University – Department of Food Engineering and Technology, São Paulo, Brazil
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Affiliation(s)
- James N. BeMiller
- Department of Food Science, Purdue University, West Lafayette, Indiana 47906-2009;
| | - Kerry C. Huber
- Department of Animal and Food Science, Brigham Young University–Idaho, Rexburg, Idaho 83460-4540;
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38
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Fox G, Visser J, Skov T, Meijering I, Manley M. Effect of different analysis conditions on Rapid Visco Analyser malt viscograms in relation to malt of varying fermentability. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.137] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Glen Fox
- Department of Food Science; Stellenbosch University; Private X1 Matieland (Stellenbosch) 7602 South Africa
- Queensland Alliance for Agricultural and Food Innovation; The University of Queensland; Toowoomba Queensland 4350 Australia
| | - Jana Visser
- Department of Food Science; Stellenbosch University; Private X1 Matieland (Stellenbosch) 7602 South Africa
| | - Thomas Skov
- Department of Food Science; University of Copenhagen; 1017 Denmark
| | - Idelet Meijering
- SAB Maltings (Pty) Ltd; 1 Bredasdorp Road Caledon 7230 South Africa
| | - Marena Manley
- Department of Food Science; Stellenbosch University; Private X1 Matieland (Stellenbosch) 7602 South Africa
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39
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Qiu S, Li Y, Chen H, Liu Y, Yin L. Effects of high-pressure homogenization on thermal and electrical properties of wheat starch. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.12.011] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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40
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Moraes J, Branzani RS, Franco CML. Behavior of Peruvian carrot (Arracacia xanthorrhiza) and cassava (Manihot esculenta) starches subjected to heat-moisture treatment. STARCH-STARKE 2014. [DOI: 10.1002/star.201300207] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Jaqueline Moraes
- Department of Food Engineering and Technology; UNESP - São Paulo State University; São José do Rio Preto São Paulo Brazil
| | - Rafaela S. Branzani
- Department of Food Engineering and Technology; UNESP - São Paulo State University; São José do Rio Preto São Paulo Brazil
| | - Célia M. L. Franco
- Department of Food Engineering and Technology; UNESP - São Paulo State University; São José do Rio Preto São Paulo Brazil
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41
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Cai J, Cai C, Man J, Zhou W, Wei C. Structural and functional properties of C-type starches. Carbohydr Polym 2014; 101:289-300. [DOI: 10.1016/j.carbpol.2013.09.058] [Citation(s) in RCA: 85] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2013] [Revised: 08/12/2013] [Accepted: 09/16/2013] [Indexed: 01/12/2023]
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42
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Studying the effects of whole-wheat flour on the rheological properties and the quality attributes of whole-wheat saltine cracker using SRC, alveograph, rheometer, and NMR technique. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.07.022] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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43
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Raguzzoni JC, Lopes da Silva JA, Maraschin M, Delgadillo I. Characterization of the physicochemical and thermal properties of unexplored starches with potential industrial uses from six Brazilian maize landraces. STARCH-STARKE 2013. [DOI: 10.1002/star.201200236] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Josiane Callegaro Raguzzoni
- Department of Chemistry; Organic Chemistry, Natural and Agro-Food Products Research Unit, University of Aveiro; Aveiro Portugal
| | - José A. Lopes da Silva
- Department of Chemistry; Organic Chemistry, Natural and Agro-Food Products Research Unit, University of Aveiro; Aveiro Portugal
| | - Marcelo Maraschin
- Plant Morphogenesis and Biochemistry Laboratory; Agrarian Science Center; Federal University of Santa Catarina; Florianópolis Brazil
| | - Ivonne Delgadillo
- Department of Chemistry; Organic Chemistry, Natural and Agro-Food Products Research Unit, University of Aveiro; Aveiro Portugal
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Liu C, Li L, Hong J, Zheng X, Bian K, Sun Y, Zhang J. Effect of mechanically damaged starch on wheat flour, noodle and steamed bread making quality. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12306] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Chong Liu
- College of Grain and Food; Henan University of Technology; Zhengzhou 450001 China
| | - Limin Li
- College of Grain and Food; Henan University of Technology; Zhengzhou 450001 China
| | - Jing Hong
- College of Grain and Food; Henan University of Technology; Zhengzhou 450001 China
| | - Xueling Zheng
- College of Grain and Food; Henan University of Technology; Zhengzhou 450001 China
| | - Ke Bian
- College of Grain and Food; Henan University of Technology; Zhengzhou 450001 China
| | - Yu Sun
- College of Grain and Food; Henan University of Technology; Zhengzhou 450001 China
| | - Jie Zhang
- College of Grain and Food; Henan University of Technology; Zhengzhou 450001 China
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Rashid I, Al Omari MMH, Badwan AA. From native to multifunctional starch-based excipients designed for direct compression formulation. STARCH-STARKE 2013. [DOI: 10.1002/star.201200297] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Barrera GN, Bustos MC, Iturriaga L, Flores SK, León AE, Ribotta PD. Effect of damaged starch on the rheological properties of wheat starch suspensions. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.11.020] [Citation(s) in RCA: 62] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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47
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Li E, Dhital S, Hasjim J. Effects of grain milling on starch structures and flour/starch properties. STARCH-STARKE 2013. [DOI: 10.1002/star.201200224] [Citation(s) in RCA: 92] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Enpeng Li
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation; Brisbane QLD Australia
| | - Sushil Dhital
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation; Brisbane QLD Australia
- The University of Queensland, ARC Centre of Excellence in Plant Cell Walls; Brisbane QLD Australia
| | - Jovin Hasjim
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation; Brisbane QLD Australia
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48
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van der Sman R, Broeze J. Structuring of indirectly expanded snacks based on potato ingredients: A review. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.09.001] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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49
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Hasjim J, Li E, Dhital S. Milling of rice grains: Effects of starch/flour structures on gelatinization and pasting properties. Carbohydr Polym 2013; 92:682-90. [DOI: 10.1016/j.carbpol.2012.09.023] [Citation(s) in RCA: 101] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2012] [Revised: 09/10/2012] [Accepted: 09/11/2012] [Indexed: 11/28/2022]
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50
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Moraes J, Alves FS, Franco CML. Effect of ball milling on structural and physicochemical characteristics of cassava and Peruvian carrot starches. STARCH-STARKE 2012. [DOI: 10.1002/star.201200059] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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