Composition, physicochemical properties and retrogradation characteristics of native, oxidised, acetylated and acid-thinned new cocoyam (Xanthosoma sagittifolium) starch

Study of the Nutritional Characteristics and Technological Properties of Xanthosoma sagittifolium Tubers (Tabouchi) from Burkina Faso

“…This property is similar to those observe by Amani et al (1993) and Rasper (1969). However it was found that oxidation and acid-thinning reduced the swelling power (Lawal , 2004). Fig.…”

Physicochemical, morphological and pasting properties of acid treated starches from different botanical sources

“…Acid thinning impaired both hydrophilic and hydrophobic capacities of native starch. The acid thinning reduces water absorption capacity because of increase in crystalline region and decrease in amorphous region in starch granules that reduced the number of available binding sites thus lowering the water binding capacity (Lawal 2004).…”

The effect of acid hydrolysis on the technological functional properties of pinhão (Araucaria brasiliensis) starch

“…According to Lawal (2004), this is due to the reduction of the amorphous region of the starch granule, which reduces the number of sites that establish links with the water molecule. Studies have shown that genetic variations, climate and soil conditions, maturation stage, and transmittance (%) of pastes of NPS and APS was higher than that obtained for corn starches after similar storage period, which evidenced lower levels of retrogradation in pinhão starches if compared to those of corn starches and, according to Bello-Pérez et al (2006), this is in agreement with the lower content of amylose of pinhão starch (23.6%) in comparison to that of corn starch (30%) and suggests the use of pinhão starch in products stored for a long time and must have a soft texture, such as some baked products.…”

“…According to Lawal (2004), the leaching of amorphous regions during acid thinning enhances interactive bound formation between the amylopectin molecules thus increasing its light transmittance. This result agrees with that obtained by Sandhu, Singh and Lim (2007), who found an effective increase in % transmittance in the acid-thinned corn starch granules, when compared to that of native corn starch.…”