Thermoanalytical study and characterization of native starches of Paraná pine seeds (Araucaria angustiofolia, Bert O. Ktze) and European chestnut seeds (Castanea sativa, Mill)

Bicudo, S. C. W.; Demiate, Ivo Mottin; Bannach, Gilbert; Lacerda, Luíz Gustavo; Filho, M. A. S. Carvalho; Ionashiro, Massao; Schnitzler, Egon

doi:10.1590/s0100-46702009000100001

Cited by 11 publications

(5 citation statements)

References 17 publications

(9 reference statements)

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“…Based in these result, pinhão starch showed around 26% amylose content. Few researches (Bello‐Pérez et al ., ; Bicudo et al ., ; Pinto et al ., ) reported that native pinhão starches had around 26.3–29.6% of amylose content. Also, these results show that the HMT starch had comparable amylose content as native starch.…”

Section: Resultsmentioning

confidence: 98%

“…Seeds are from Paraná pine ( Araucaria angustifolia , Bert, O. Ktze) and grow in native forests of southern Latin America (Bello‐Pérez et al ., ). The seeds possess around 68–72% of starch (Bello‐Pérez et al ., ; Bicudo et al ., ) with low swelling power and solubility. The gelatinised pinhão starch has high viscosity on their native form, but viscosity reduced and retrogradation and gel hardness increased upon HMT (Pinto et al ., ).…”

Section: Introductionmentioning

confidence: 99%

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Molecular structure and granule morphology of native and heat‐moisture‐treated pinhão starch

Pinto

Moomand

Vanier

et al. 2014

Int J of Food Sci Tech

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Pinhão seed is an unconventional source of starch and the pines grow up in native forests of southern Latin America. In this study, pinhão starch was adjusted at 15, 20 and 25% moisture content and heated to 100, 110 and 120°C for 1 h. A decrease in k max (starch/iodine complex) was observed as a result of increase in temperature and moisture content of HMT. The ratio of crystalline to amorphous phase in pinhão starch was determined via Fourier transform infra red by taking 1045/1022 band ratio. A decrease in crystallinity occurred as a result of HMT. Polarised light microscopy indicated a loss of birefringence of starch granules under 120°C at 25% moisture content. Granule size distribution was further confirmed via scanning electron microscopy which showed the HMT effects. These results increased the understanding on molecular and structural properties of HMT pinhão starch and broadened its food and nonfood industrial applications.

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Section: Resultsmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Molecular structure and granule morphology of native and heat‐moisture‐treated pinhão starch

Pinto

Moomand

Vanier

et al. 2014

Int J of Food Sci Tech

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“…The seed of this pine tree, known as pinhão, is produced early in winter and constitutes a traditional high‐calorie food that is usually consumed, after being cooked or roasted, during the winter 1. According to Bello‐Pérez et al 2 and Bicudo, et al 3, starch is the main constituent of pinhão seeds, accounting for 68–72%.…”

Section: Introductionmentioning

confidence: 99%

“…The AP molecules inside starch granules have been shown to crystallise into A‐type (cereal starches), B‐type (tuber, root, high AM cereal starches and some retrograded starches) or C‐type (pulse starches) conformations 6. Pinhão starch exhibits a C‐type pattern 3; its X‐ray diffractogram shows a combination of A‐ and B‐crystalline constituents.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, crystallinity, pasting and thermal properties of heat‐moisture‐treated pinhão starch

et al. 2012

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The effect of heat‐moisture treatment (HMT) on the properties of pinhão starches under different moisture and heat conditions was investigated. The starches were adjusted to 15, 20 and 25% moisture levels and heated to 100, 110 and 120°C for 1 h. The X‐ray diffractograms, swelling power, solubility, gel hardness, pasting properties and thermal properties of the native and HMT pinhão starches were evaluated. Compared to native starch, there was an increase in the X‐ray intensity and gel hardness of HMT starches, with the exception of the 25% moisture‐treated and 120°C heat‐treated starch. HMT reduced the swelling power and solubility of the pinhão starches when compared to native starch. There was an increase in the pasting temperature, final viscosity and setback and a decrease in the peak viscosity and breakdown of HMT pinhão starches compared to native starch. HMT increases the gelatinisation temperature of native pinhão starch and reduces gelatinisation enthalpy.

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“…The simultaneous TG and DTA curves of brown rice samples are shown in Figure 4. All measured samples show mass losses in three steps and thermal events corresponding to these losses [16]. Dehydration and decomposition are the main two processes associated with the degradation mechanisms of starches [17].…”

Section: Physical Characteristics Of Uncooked and Cooked Ricementioning

confidence: 96%

Chemical and Physical Characterizations of Cooked Rice Using Different Cooking Methods

Adi¹,

Haryana²,

Adhika³

et al. 2020

JFNR

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Various cooking methods: conventional (CV), rice cooker (RC), and steam (ST) were applied to Black rice, Brown rice, semi-organic white rice (Berlian sae), and organic white rice (Slyp super). The aim is to explore the effect of various cooking methods on different types of rice, including its eating quality. The uncooked and cooked rice were analyzed for chemical and physical characteristics including water, ash and nutrient content, morphology using Scanning Electron Microscopy, crystallinity using X-ray diffraction (XRD) analysis, and thermal property using simultaneous Thermogravimetry/Differential Thermal Analysis (TG/DTA) analysis. It was demonstrated that different results of organoleptic, nutrient and physical properties changes occurred when the rice is processed with the commonly used cooking methods. The results can be taken into consideration in choosing the method for particular rice varieties and the intended result. Cooked brown and black rice less likable in organoleptic than white rice. Brown rice is less preferred using conventional if the better texture wants to be achieved and can still be optimized with two other methods. For Berlian Sae, the steam method is less preferred for the two varieties if better taste wants to be achieved.

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Thermoanalytical study and characterization of native starches of Paraná pine seeds (Araucaria angustiofolia, Bert O. Ktze) and European chestnut seeds (Castanea sativa, Mill)

Cited by 11 publications

References 17 publications

Molecular structure and granule morphology of native and heat‐moisture‐treated pinhão starch

Molecular structure and granule morphology of native and heat‐moisture‐treated pinhão starch

Physicochemical, crystallinity, pasting and thermal properties of heat‐moisture‐treated pinhão starch

Chemical and Physical Characterizations of Cooked Rice Using Different Cooking Methods

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