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

Al‐Ansi, Waleed; Sajid, Bilal Mushtaq; Mahdi, Amer Ali; Al‐Maqtari, Qais Ali; Al-Adeeb, Abduqader; Ahmed, Aqsa; Fan, Mingcong; Li, Yan; Qian, Haifeng; Jinxin, Liu

doi:10.1016/j.foodchem.2021.129665

Cited by 43 publications

(22 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The reduction in TV, FV, BD, and SB of FBP may be attributable to the higher α-amylase activity; the starch grains tend to lose resistance to swelling, and thus, the viscosity declines ( 39 ). Similar observations were reported that the fermentation significantly decreased the pasting properties by Al-Ansi et al ( 40 ) and Zhao et al ( 41 ).…”

Section: Resultssupporting

confidence: 89%

Effect of Extrusion or Fermentation on Physicochemical and Digestive Properties of Barley Powder

et al. 2022

View full text Add to dashboard Cite

In this work, the effect of extrusion and fermentation on the physicochemical and digestive properties of barley powder was studied. The results showed that the contents of phenolics, β-glucan, protein, and lipid decreased after extrusion. The contents of nutrients (except lipid) increased after fermentation. Both extrusion and fermentation of barley can lead to the darkening of the color and effectively optimize the palatability by reducing the viscosity. In vitro digestion of starch showed that the content of as rapidly digestible starch increased after extrusion and fermentation. The contents of ferulic acid, 2-hydroxybenzoic acid, and caffeic acid decreased after extrusion, while the contents of chlorogenic acid, p-coumaric acid, and ferulic acid increased after fermentation. Basically, the content of all the phenolic showed an increasing trend after digestion. The antioxidant activity decreased after extrusion and increased after fermentation. Therefore, the nutritional composition and properties of barley powder were changed under the two processing methods.

show abstract

Section: Resultssupporting

confidence: 89%

Effect of Extrusion or Fermentation on Physicochemical and Digestive Properties of Barley Powder

et al. 2022

View full text Add to dashboard Cite

show abstract

“…The final viscosity is the value determined at 50°C after cooling. The peak, trough, and final viscosities are associated with the starch particle morphology, amylose to amylopectin ratio, relative molecular weight, and starch particle size, among other factors (Al-Ansi et al, 2021). Upon cooling stage, because the increased hydrogen bonding under low temperatures (Kim et al, 1997), the viscosity of the paste increased rapidly.…”

Section: Pasting Properties Of Doughmentioning

confidence: 99%

Rheological, pasting and sensory properties of biscuits supplemented with grape pomace powder

Lou

Zhou

et al. 2022

Food Sci. Technol

View full text Add to dashboard Cite

The research aimed to study the effects of 0-20% substitution of wheat flour with grape pomace powder (GPP) on the rheological and pasting properties of wheat dough, and on sensory properties, digestive and antioxidant activities of the prepared biscuits. The results of rheological analysis showed that incorporation with GPP concluded in reduced water absorption (WA) and increased dough stability. Rapid visco-analyser (RVA) results suggested GPP could increase the breakdown value of the starch paste system but decrease the setback and peak viscosity. With respect to biscuit properties, it was found that 5%-15% GPP resulted in increased chewiness and hardness of biscuits. Also, it was recorded that GPP significantly improved antioxidant activity and DPPH and hydroxyl radical scavenging capabilities. Although the in vitro digestibility results showed that the addition of GPP displayed minor influence on digestion rate, the sensory analysis results showed that the biscuits supplemented with GPP to a level of 10% resulted in products with good overall acceptability. Additionally, biscuits incorporated with an addition amount of 10% GPP exhibited nailing oxidation resistance and can be considered as a food with a high fiber content, which is a good option for people to pursue modern healthy foods.

show abstract

“…Sanz et al [ 32 ] pointed out that bifidobacteria fermentation can produce lactic acid and acetic acid to reduce the pH value of dough, thus inducing the increased solubility by amylose leaching, which might be caused by the acidic hydrolysis of starch granules and the destroyed structure [ 33 ]. On the other hand, the metabolite lipase produced during the fermentation process acted on the substances of fat, which may improve the rate of starch granules’ water absorption, resulting in increased solubility [ 34 ]. After fermentation for 6 h, the solubility decreased significantly.…”

Section: Resultsmentioning

confidence: 99%

“…The amylose content may be reduced during fermentation [ 35 ], and the lower content of amylose is the main reason for the larger swelling power [ 36 ]. It was found that the capacity of starch granules to swell was related to the internal structure of the semi-crystalline region, which was composed of the alternating arrangement of amylose and amylopectin; thus, the amylose/amylopectin ratio has been considered an important factor in controlling the swelling behavior of the starch [ 34 ]. Furthermore, increased swelling power was correlated with increased fermentation time, indicating that the destruction of the starch structure in the fermentation process has a direct relationship with the increase in fermentation time [ 37 ], which has also been confirmed by SEM images in this study.…”

Section: Resultsmentioning

confidence: 99%

Effects of Bifidobacteria Fermentation on Physico-Chemical, Thermal and Structural Properties of Wheat Starch

Hong

Guo

Chen

et al. 2022

Foods

View full text Add to dashboard Cite

Lactic acid bacteria have been considered to be a very important species during sourdough fermentation. In order to explore the effects of bifidobacteria fermentation on thermal, physico-chemical and structural properties of wheat starch during dough fermentation, starch granules were separated from the fermented dough at different fermentation times, including 0 h, 2 h, 6 h, 9 h and 12 h. The results showed that the morphology of starch granules was destroyed gradually as the fermentation time increased, which appeared as erosion and rupture. With the increase in fermentation time, the solubility showed a significant increase, which changed from 8.51% (0 h) to 9.80% (12 h), and the swelling power was also increased from 9.31% (0 h) to 10.54% (12 h). As for the gelatinization property, the enthalpy was increased from 6.77 J/g (0 h) to 7.56 J/g (12 h), indicating a more stable thermal property of fermented starch, especially for the longer fermentation. The setback value was decreased with short fermentation time, indicating that the starch with a longer fermentation time was difficult to retrograde. The hardness of the gel texture was decreased significantly from 50.11 g to 38.66 g after fermentation for 12 h. The results show that bifidobacteria fermentation is an effective biological modification method of wheat starch for further applications.

show abstract

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

Cited by 43 publications

References 38 publications

Effect of Extrusion or Fermentation on Physicochemical and Digestive Properties of Barley Powder

Effect of Extrusion or Fermentation on Physicochemical and Digestive Properties of Barley Powder

Rheological, pasting and sensory properties of biscuits supplemented with grape pomace powder

Effects of Bifidobacteria Fermentation on Physico-Chemical, Thermal and Structural Properties of Wheat Starch

Contact Info

Product

Resources

About