Physicochemical properties of starches from two different yam (Dioscorea opposita Thunb.) residues

Wang, Yugao; Zhang, Liming; Li, Xinglin; Gao, Wenyuan

doi:10.1590/s1516-89132011000200004

Cited by 24 publications

(10 citation statements)

References 15 publications

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“…Values for T p were similar (70.6 to 72.2 °C) to those reported for other corn starches . High T p values have been related to a higher affinity of starch for water and starch crystallinity, influencing the texture and color properties of starch pastes, respectively (Díaz-Molina & Carreras-Collazo, 1999;Wang et al, 2011). The gelatinization enthalpy values found for the three corn starches showed similarity to other studies (11.4 to 13.4 J g -1 ) of commercial corn starches (Amaya-Llano et al, 2011;Lewandowicz et al, 2000).…”

Section: Thermal Propertiessupporting

confidence: 72%

Physicochemical, thermal and rheological properties of three native corn starches

et al. 2019

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Native starch was isolated from two corn landraces (blue and white) and a hybrid variety and then characterized for its physicochemical, thermal and rheological properties. The hybrid variety showed the highest starch yield, with its starch showing the highest fat, moisture and protein content but the lowest onset temperature of gelatinization. The hybrid corn starch also showed the highest G' and G" values. The tested starches showed similar T p , T c , and ΔH values. The amylose contents ranged from 21.5 to 22.4%, with starch from blue corn showing the highest amylose content. All starches were white, with L values ranging from 93.6 to 99.5. The light absorbance of the starch gels increased with storage time. The obtained results demonstrated that the physicochemical, thermal and rheological properties of corn starch are highly dependent on the corn type.

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Section: Thermal Propertiessupporting

confidence: 72%

Physicochemical, thermal and rheological properties of three native corn starches

et al. 2019

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“…Starches with large or irregular granules have higher DH and PHI values, whereas the reverse was true for starches with small oval or round granules (Shujun et al, 2007). In the starches from two different yams (granules oval or round with an average size of 5-50 mm), the DH G and PHI were approximately 10.5 and 1.16, respectively (Wang et al, 2011). For 26 corn lines (spherical granules, from 10 to 30 mm), the enthalpy of gelatinisation and the PHI ranged ); B = buckwheat bread (100% buckwheat flour); OB = oat-buckwheat bread (80% oat flour and 20% buckwheat flour); BO = buckwheat-oat bread (80% buckwheat flour and 20% oat flour); OB50% = oat-buckwheat bread (50% oat flour and 50% buckwheat flour); DM = dry matter; proteins (N × 6.25); T o = the onset temperature of gelatinisation; T p = the peak temperature of gelatinisation; T c = the conclusion temperature of gelatinisation; DH G = enthalpy of gelatinisation based on dry mass basis of starch; PHI = peak height index; DH G /(T p -T 0 ).…”

Section: Resultsmentioning

confidence: 97%

Oat–buckwheat breads – technological quality, staling and sensory properties

Wronkowska

Jarmułowicz

Lamparski

et al. 2020

Irish Journal of Agricultural and Food Research

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The technological and sensory properties and the staling of breads made from oat flour (OF) and buckwheat flour (BF) were analysed. Significant differences in protein and ash content were found in the experimental breads due to significant differences in the composition of the BF and OF used. As the proportion of BF in the recipe increased, a deterioration in the technological properties of the dough and bread as well as an increase in the crumb hardness were observed. The presence of OF in the recipe increased the bread volume, significantly enhanced the lightness of the crust and crumb and improved the overall sensory quality. The OF used in the recipe decreased the starch retrogradation enthalpy value, which is strongly related to a delay in bread staling. The proposed bakery products can be attractive to consumers who are looking for new food products.

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“…The blue value was determined from an absorbing iodine method (Awokoya, Nwokocha, Moronkola, & Moronkola, 2011;Yu, Ma, Menager, & Sun, 2012). The swelling power was obtained by measuring the solubility (Wang, Zhang, Li, & Gao, 2011). The freeze-thaw stability was determined from the variation of separated water percentage (Srichuwong, Isono, Jiang, Mishima, & Hisamatsu, 2012).…”

Section: Measurement Of Blue Value Swelling Power and Freeze-thaw Smentioning

confidence: 99%

Amylose: Acetylation, Optimization, and Characterization

Tang

Fan

et al. 2019

Journal of Food Science

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Amylose, as a polymeric carbohydrate, is a very attractive raw material owing to its performances. However, the acetylation of amylose separated from high amylose corn starch (HACS) will be beneficial to further improve its functional characteristics so that acetylated amylose (AA) is able to be well applied for some special situations. In this work, we chiefly discuss the optimization of acetylation conditions by a response surface methodology, property, and characterization of AA. The experimental results indicated that the acetylation of amylose was affected by some factors, such as reaction temperature, reaction time, amount of acetic anhydride, and pH. The blue value of amylose was changed by acetylation. Maltese crosses on the separated amylose particles disappeared owing to the separation. The crystalline structure of HACS was C‐type, whereas the structure of AA was the immediate between B‐ and V‐type. The acetylation lowered the onset temperature, peak temperature, and end temperature of amylose, but raised its melting enthalpy. Practical Application Although inherent functional diversity of starch extracted from different biological sources adds to the range of applications, acetylated amylose, as an additive, will be better control the consistency and texture of some foods, enhance the strength of edible films, and improve the slow‐release of drugs. It will also provide options for extending the scope of desired functional characteristics.

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Physicochemical properties of starches from two different yam (Dioscorea opposita Thunb.) residues

Cited by 24 publications

References 15 publications

Physicochemical, thermal and rheological properties of three native corn starches

Physicochemical, thermal and rheological properties of three native corn starches

Oat–buckwheat breads – technological quality, staling and sensory properties

Amylose: Acetylation, Optimization, and Characterization

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