Behaviors of starches evaluated at high heating temperatures using a new model of Rapid Visco Analyzer ‒ RVA 4800

Liu, Siyuan; Yuan, Tommy Z.; Wang, Xinya; Reimer, Michael; Isaak, Carly; Ai, Yongfeng

doi:10.1016/j.foodhyd.2019.03.015

Cited by 79 publications

(72 citation statements)

References 31 publications

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“…Increase in amylose content results in a less compact crystalline region thereby leading to reduced swelling (Jenkins & Donald, ). As shown in Table , the temperature range of gelatinization increases with an increase in amylose content, consistent with results of Liu et al (). Different cultivars of rice with different amylose content exhibited higher gelatinization onset and peak temperatures and lower peak viscosity with higher amylose content (Varavinit, Shobsngob, Varanyanond, Chinachoti, & Naivikul, ).…”

Section: Resultssupporting

confidence: 91%

“…Consistent with our observations, swelling power of waxy rice starch (IR 65) was found to be higher than that for normal rice starches at all temperatures (Lii et al, ; Vandeputte, Derycke, Geeroms, & Delcour, ). Other investigators (Alcazar‐Alay & Meireles, ; Li & Yeh, ; Liu et al, ; Mishra & Rai, ; Sandhu, Kaur, & Mukesh, ) have also observed that potato starch exhibited most swelling due to the presence of phosphate. Higher swelling power of potato starch can be attributed to repulsion between neighboring amylopectin molecules because of electrostatic repulsion due to phosphate groups (Hoover, ).…”

Section: Resultsmentioning

confidence: 89%

“…Other investigators (Alcazar-Alay & Meireles, 2015; Li & Yeh, 2001;Liu et al, 2019;Mishra & Rai, 2006;Sandhu, Kaur, & Mukesh, 2010) have also observed that potato starch exhibited most swelling due to the presence of phosphate. Higher swelling power of potato starch can be attributed to repulsion between neighboring amylopectin molecules because of electrostatic repulsion due to phosphate groups (Hoover, 2001).…”

Section: Granule Size Distributionmentioning

confidence: 84%

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Swelling kinetics of rice and potato starch suspensions

Desam

Chen

et al. 2019

J Food Process Engineering

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Granule size distribution of 8% w/w suspension of normal rice starch (NRS), waxy rice starch (WRS), modified potato starch (MPS), and normal potato starch (NPS) in water when subjected to heating at 60, 65, 70, 75, 80, and 85°C at different hold times (0–60 min) were characterized. The average starch granule diameter was larger at higher temperatures and hold times for NRS, WRS, and MPS indicating swelling, whereas for NPS it decreased indicating breakage. Swelling varied in the order: MPS > NRS > WRS. Earlier proposed pseudo first‐ and second‐order kinetic and Weibull models for swelling were evaluated. Swelling kinetics was also predicted using our previously developed mechanistic model (Desam et. al., 2018a Journal of Food Engineering 222:237–249) whose predictions agreed well with the experimental data of mean granule diameter and granule size distribution with time at different temperatures, and therefore can be employed to describe swelling at different processing conditions. Practical Applications Starches are incorporated in food products for a variety of reasons such as stabilizing, thickening, binding, and gelling. Starch occurs as discrete granules. Upon exposure to water, starch granules swell when heated. This results in thickening of starch suspension (known as pasting) due to an increase in volume fraction of swollen granules. Starch pasting results in an increase in its viscosity. Therefore, the texture of a variety of food products such as sauces, puddings, soups, batter mixes, and so forth are influenced by pasting. The rheology and texture of starch paste obtained by cooking of starch granules are governed by its swelling. It is, therefore, necessary to quantify swelling in order to predict the rheology of starch paste as well as to develop new food formulations. We developed a mechanistic model which predicts the swelling kinetics of rice and potato starch suspensions.

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 89%

Section: Granule Size Distributionmentioning

confidence: 84%

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Swelling kinetics of rice and potato starch suspensions

Desam

Chen

et al. 2019

J Food Process Engineering

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“…Thus, only indicators from the 130 • C pasting profiles are discussed in this work. Pulse flours contain high amounts of protein and thick cell walls surrounding starch granules, which might restrict heat and mass transfer to the starch granules, impairing full gelatinization, which can be achieved with a conventional pasting profile only reaching 95 • C [15]. It can also be seen that, when using the cooking brine instead of ultrapure water as an RVA medium, peak time decreased, and peak viscosity increased significantly, as also displayed in Figure 1, indicating the faster hydration and cooking of bean flours in the presence of salts [29].…”

Section: Pasting Properties Of the Whole Bean Flourmentioning

confidence: 99%

“…These rheological measurements can be obtained with the so-called empirical rheometers that are robust, capable of withstanding demanding factory environments and do not require highly skilled or technically trained personnel. Interestingly, some of these apparatuses, such as the RVA 4800, are able to reach temperatures of up to 140 • C under pressurized conditions to resemble hydrothermal processing above 95 • C (typical upper limit of commercial viscosimeters due to water evaporation), which is particularly important when working with protein-rich tissue matrices that make starch more resistant to gelatinization [15]. Thus, the main aim of this work is to find meaningful correlations between the texture of canned beans and rheological indicators of the dry seed flour during a heating cooling cycle using an RVA 4800, which could result in significant savings of time during the textural evaluation of canned beans.…”

Section: Introductionmentioning

confidence: 99%

High Temperature Rotational Rheology of the Seed Flour to Predict the Texture of Canned Red Kidney Beans (Phaseolus vulgaris)

Román

Falardeau²,

Albino³

et al. 2020

Foods

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The pasting profile of starchy tissues is conventionally measured by recording the apparent viscosity (η) in heating/cooling cycles. However, conventional rheometers show critical limitations when the starch is embedded in compact protein-rich cotyledon matrices, as occurs in pulses. In this work, the pasting profile of 13 red kidney beans (Phaseolus vulgaris) from the same cultivar but different growing locations was investigated using a heating/cooling cycle at higher temperature (130 °C) and pressurized conditions, using both water and brine as cooking solvents. It was hypothesized that the continuous measure of η at these conditions of flours from the dry seed would correlate with the texture, as determined by the mini-Kramer cell, of the beans after the entire process of soaking and canning. Furthermore, mechanistic answers were obtained by investigating their composition (starch, protein, and ash content) and physical properties (water holding capacity, seed ratio and weight). Interestingly, as opposed to the pasting profile at 95 °C, pasting indicators at 130 °C, including trough and final viscosity, strongly correlated with starch and protein content, seed coat ratio and, remarkably, with the firmness of the beans after canning when brine was incorporated. These results clearly show that small beans with a high protein content would bring about a more compact matrix that restricts starch from swelling and results in canned beans with a hard texture, which can be predicted by a lower pasting profile of the whole bean flour.

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Effects of pulse crop types and extrusion parameters on the physicochemical properties, in vitro and in vivo starch digestibility of pet foods

et al. 2022

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Background and objectives This study aimed to tackle the research gaps regarding how different pulse types and extrusion conditions influenced starch digestibility and quality attributes of extruded dry pet foods. Flours of round pea, lentil, faba bean, wrinkled pea, and rice (control) were selected to extrude dry pet foods under “mild” (C1) and “extreme” (C2) conditions. Physicochemical properties, in vitro and in vivo starch digestibility of the resulting pet foods were characterized. Findings Under both conditions, wrinkled pea pet foods showed significantly lower damaged/gelatinized‐starch contents and less molecular breakdown than other samples. For all the formulations, the C2 condition gelatinized and degraded starch to greater extents than C1. Consistent with the structural and physicochemical properties of the extrudates, wrinkled pea pet foods exhibited notably lower digestibility in both in vitro and in vivo studies than other formulations. Conclusions Both pulse types and extrusion parameters effectively impacted the quality and starch digestibility of the extruded pet foods. Wrinkled pea flours showed high amylose contents and could be a promising ingredient for producing pet foods rich in resistant starch. Significance and novelty This study revealed the interrelationships among the structures, physicochemical properties, and starch digestibility of extruded pet foods formulated with normal and high‐amylose pulse flours.

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Behaviors of starches evaluated at high heating temperatures using a new model of Rapid Visco Analyzer ‒ RVA 4800

Cited by 79 publications

References 31 publications

Swelling kinetics of rice and potato starch suspensions

Swelling kinetics of rice and potato starch suspensions

High Temperature Rotational Rheology of the Seed Flour to Predict the Texture of Canned Red Kidney Beans (Phaseolus vulgaris)

Effects of pulse crop types and extrusion parameters on the physicochemical properties, in vitro and in vivo starch digestibility of pet foods

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