Comparative study of the effect of drying temperatures and heat-moisture treatment on the physicochemical and functional properties of corn starch

Kamba, Paul Malumba; Janas, Sébastien; Roiseux, Olivier; Sinnaeve, Georges; Masimango, Thaddée; Sindic, Marianne; Deroanne, Claude; Béra, François

doi:10.1016/j.carbpol.2009.09.013

Cited by 47 publications

(21 citation statements)

References 27 publications

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“…Meanwhile, Dehnad et al (2016) argued that these properties will decrease with an increase in temperature, and this can be related to the drying times, which were longer for FQD dried at 40 8C. Nevertheless, the study performed by Malumba et al (2010) provided another explanation regarding the changes in the SB and FV values. They reported higher viscosity values in corn starch up to 110 8C, but the values started to decrease above this temperature due to a reduction in amylose leaching caused by starch granule rigidity.…”

Section: Pasting Properties Of the Dried Fermented Quinoa Doughsmentioning

confidence: 99%

Reduction in saponin content and production of gluten‐free cream soup base using quinoa fermented withLactobacillus plantarum

Bolívar-Monsalve

Ceballos-González

Ramírez-Toro

et al. 2017

J Food Process Preserv

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This study explored the effect of Lactobacillus plantarum 1 on the main anti‐nutritional compound (saponin) and the rheological and physicochemical properties of quinoa doughs to produce a dehydrated soup base. A full factorial design using an ANOVA and a Tukey test (p < .05) was used to evaluate the effects of two factors: concentration of the inoculum (two levels) and fermentation time (four levels). The best experimental treatment was dried in a heat pump dryer at 40 and 50 °C, at 0.8 and 1.2 m/s, and drying processes were modeled using thin‐layer math equations. Then, a mixture design was used to evaluate the interactions between the dried dough, rice flour and maltodextrin to select an optimum mix according to the objective function (average value of the three commercial cream soups). A base for the quinoa soup with a permissible saponins content and viscosity similar to that of trademark products was obtained. Practical applications The results of this research will help the food industry to cook high nutritional quality soups using gluten‐free ingredients. Moreover, the use of lactic acid bacteria for fermenting quinoa is a good technique for improving the organoleptic characteristics and rheological properties of the final product. In addition, the culture medium was based on quinoa flour to help decrease the costs of the process compared with the price of commercial MRS broth.

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Section: Pasting Properties Of the Dried Fermented Quinoa Doughsmentioning

confidence: 99%

Reduction in saponin content and production of gluten‐free cream soup base using quinoa fermented withLactobacillus plantarum

Bolívar-Monsalve

Ceballos-González

Ramírez-Toro

et al. 2017

J Food Process Preserv

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“…It is currently not unusual to find industrial dryers that dry corn kernels with air heated above 120°C (Malumba et al, 2009). Malumba et al (2010) and Yang et al (2011) reported that heat treatment using hot air above 80°C lead to starch granules swelling and weaken Maltese crosses, suggesting the occurrence of starch pre-gelatinization.…”

Section: Impact Of Particle Size Thermal Processing Fat Inclusion mentioning

confidence: 99%

Impact of particle size, thermal processing, fat inclusion, and moisture addition on starch gelatinization of broiler feeds

Muramatsu

Maiorka

Dahlke

et al. 2014

Rev. Bras. Cienc. Avic.

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“…Namun demikian, hanya HMT 33 menghasilkan kemampuan menggelembung terendah dan berbeda nyata dengan pati alaminya (Tabel 2). Penurunan kemampuan menggelembung pati akibat HMT dilaporkan pada pati jagung (Malumba et al, 2010;Sun et al, 2015), dan sorghum (Olayinka et al, 2008). Penurunan kemampuan menggelembung pati akibat HMT disebabkan karena terjadinya perubahan struktur granula pati yaitu perubahan interaksi antara matriks amorf dan kristalit.…”

Section: Kemampuan Menggelembung Dan Daya Larut Patiunclassified

Karakteristik Fisiko-Kimia Dan Fungsional Pati Sagu Ihur Termodifikasi Dengan Heat Moisture Treatment

Picauly

Damamain

Polnaya

2017

jtip

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Comparative study of the effect of drying temperatures and heat-moisture treatment on the physicochemical and functional properties of corn starch

Cited by 47 publications

References 27 publications

Reduction in saponin content and production of gluten‐free cream soup base using quinoa fermented withLactobacillus plantarum

Reduction in saponin content and production of gluten‐free cream soup base using quinoa fermented withLactobacillus plantarum

Impact of particle size, thermal processing, fat inclusion, and moisture addition on starch gelatinization of broiler feeds

Karakteristik Fisiko-Kimia Dan Fungsional Pati Sagu Ihur Termodifikasi Dengan Heat Moisture Treatment

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