Digestion profiles and some physicochemical properties of native and modified borlotti bean, chickpea and white kidney bean starches

Güzel, Demet; Sayar, Sedat

doi:10.1016/j.foodres.2010.07.025

Cited by 35 publications

(22 citation statements)

References 31 publications

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“…Swelling power (SP) and AM leaching have most commonly been observed to decrease for HMT (compared to their respective native) starches (Hoover et al 1993;Hoover & Vasanthan 1994;Hoover & Manuel 1996b;Kurakake et al 1997;Perera et al 1997;Gunaratne & Hoover 2002;Lawal & Adebowale 2005;Luo et al 2006;Adebowale et al 2009;Chung et al 2009b;Singh et al 2009;Chung et al 2010;Güzel & Sayar 2010;Jyothi et al 2010;Varatharajan et al 2010Varatharajan et al , 2011Zhang et al 2010b;Olu-Owolabi et al 2011;Pinto et al 2012;Tattiyakul et al 2012;Kim & Huber 2013;Yadav et al 2013;Ambigaipalan et al 2014;Sankhon et al 2014;Sun et al 2014b). These reductions generally increase with an increasing treatment temperature or moisture content ( Jyothi et al 2010;Zhang et al 2010b;Pinto et al 2012;Kim & Huber 2013;Ambigaipalan et al 2014).…”

Section: Effects On Swelling Power and Amylose Leachingmentioning

confidence: 99%

“…Ambigaipalan et al (2014) likewise observed that HMT granular pulse starches treated at 80-100 • C (12 h, 23% moisture) had the highest RS content, whereas granular RS levels for HMT starches treated at 120 • C were in most cases lower than those of the respective native starch. In short, RS levels for granular (i.e., noncooked) HMT starches are generally reported to either increase (Chung et al 2009b;Jiranuntakul et al 2011;Juansang et al 2012;Sankhon et al 2012Sankhon et al , 2014Ambigaipalan et al 2014) or decrease (Chung et al 2009a(Chung et al , 2010Güzel & Sayar 2010;Jiranuntakul et al 2011;Lee et al 2011Lee et al , 2012Kim & Huber 2013;Ambigaipalan et al 2014), with a given granular RS content representing the net balance between the extent of disruption of the native granule structure and formation of new ordered structures. In some instances, disruption of the native granular structure via HMT translates to increases in slowly digestible starch (SDS), rapidly digestible starch (RDS), or both; these increases often come at the expense of RS (Chung et al 2010;Jiranuntakul et al 2011;Lee et al 2011Lee et al , 2012Kim & Huber 2013).…”

Section: 37mentioning

confidence: 99%

“…Of greater practical significance than the granular RS content is the amount of thermostable RS that is capable of withstanding thermal processing or cooking conditions and that can carry through into consumable food products. In the majority of reports, HMT results in slight to moderate increases in thermostable RS and/or SDS contents (Kweon et al 2000;Chung et al 2009bChung et al , 2010Güzel & Sayar 2010;Sui et al 2011;Zavareze et al 2012a;Kim & Huber 2013).…”

Section: 37mentioning

confidence: 99%

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Physical Modification of Food Starch Functionalities

BeMiller

Huber

2015

Annu. Rev. Food Sci. Technol.

235

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Because, in general, native starches do not have properties that make them ideally suited for applications in food products, most starch is modified by dervatization to improve its functionality before use in processed food formulations, and because food processors would prefer not to have to use the modified food starch label designation required when chemically modified starches are used, there is considerable interest in providing starches with desired functionalities that have not been chemically modified. One investigated approach is property modification via physical treatments, that is, modifications of starches imparted by physical treatments that do not result in any chemical modification of the starch. Physical treatments are divided into thermal and nonthermal treatments. Thermal treatments include those that produce pregelatinized and granular cold-water-swelling starches, heat-moisture treatments, annealing, microwave heating, so-called osmotic pressure treatment, and heating of dry starch. Nonthermal treatments include ultrahigh-pressure treatments, instantaneous controlled pressure drop, use of high-pressure homogenizers, dynamic pulsed pressure, pulsed electric field, and freezing and thawing.

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Section: Effects On Swelling Power and Amylose Leachingmentioning

confidence: 99%

Section: 37mentioning

confidence: 99%

Section: 37mentioning

confidence: 99%

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Physical Modification of Food Starch Functionalities

BeMiller

Huber

2015

Annu. Rev. Food Sci. Technol.

235

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“…With these factors in mind the use of sweet potato starch may be applicable for food industry, especially products require starch that offers a smaller particle size. The previous study has indicated that the fine granules of taro starch improved binding and reduce breakage of a snack product (Huang et al 2006). The water and oil absorption index were higher in the HMT starches than in the native starch.…”

Section: Physicochemicals Properties Of Starchmentioning

confidence: 83%

“…The interaction between starch chains within both the amorphous and crystalline domains is responsible for the solubility of starch (Zhang et al 2005). HMT will increase the starch solubility by an increase in the low molecular weight linear fraction with hydroxyl groups that facilitated sulubilization in hot water (Güzel and Sayar, 2010;Campechano-Carrera et al 2007).…”

Section: Physicochemicals Properties Of Starchmentioning

confidence: 99%

Bihon Type Noodles From Heat Moisture Treated Starch of Four Varieties of Sweet Potato

Lase

Julianti

Lubis

2013

jtip

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Sweet potato starch has limited uses in food industry, but modification of its properties may make it more suitable for use especially for starch based food such as bihon type noodle. The objective of this research was to study the effect of heat moisture treated starch from 4 varieties of sweet potato on the quality of its bihon type noodle. Four different varieties of sweet potato i.e. white, yellow, orange and purple tuber were treated with heat moisture treatment (HMT). The HMT was performed by exposing the starch to high temperature (110°C for 3 hours) at a moisture content of 25%. The HMT modified sweet potato starch was then processed into bihon type noodle. As a control, a commercial bihon type noodle made from rice starch was used. Parameters evaluated were the modified starch and bihon properties. The results showed that the modification of starch with HMT could increase the peak viscosity, setback viscosity, final viscosity and gelatinization temperature but lower the value of the breakdown viscosity. The best bihon from the four varieties of sweet potatoes was that made from white sweet potato starch because it has low cooking losses, low fat, but has high color/brightness and is preferred by panelist.Keywords: bihon, heat moisture treatment, starch, sweet potatoes ABSTRAK Keterbatasan pemanfaatan pati alami di dalam industri pangan dapat diatasi dengan cara modifikasi pati sehingga dihasilkan pati dengan karakteristik yang diinginkan terutama pada produk pangan berbahan dasar pati seperti bihun instan. Penelitian ini bertujuan untuk mempelajari pengaruh varietas ubi jalar terhadap karakteristik bihun instan yang dibuat dari pati ubi jalar yang dimodifikasi dengan

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Non‐conventional starches isolated from agronomic‐improved beans (Phaseolus vulgaris L.): a study of their structure and physicochemical properties

Nagai

Andrés

2023

J Sci Food Agric

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BACKGROUND Non‐conventional starch sources are promising alternative food ingredients. Different bean varieties with agronomic improvements are constantly being developed and cultivated in the Northwestern Argentinean region (NOA) to increase yields and obtain high‐quality seeds. However, the main attributes of their starches have not been studied. In this work, starches from four agronomic‐improved bean cultivars were isolated and their structure and physicochemical properties were evaluated. RESULTS High‐purity starches were obtained, as shown by their low protein and ash content. Starch granules presented smooth surfaces with spherical to oval shapes, with a marked ‘Maltese cross’ and heterogeneous sizes. Their amylose content revealed a mean value of 318 g kg−1 and all presented resistant > slowly digestible > rapidly digestible starch fractions. Their Fourier transform infrared spectra were similar and X‐ray diffraction analysis showed a CA‐type pattern in all cases despite their different sources. Among thermal properties, Escarlata starch showed the lowest gelatinization peak temperature (69.5 °C) and Anahí starch the highest (71.3 °C). Starch pasting temperature varied from 74.6 to 76.9 °C, whereas peak viscosity and final viscosity showed a similar tendency, with Leales B30 < Anahí < Escarlata < Cegro 99/11‐2 and Leales B30 < Anahí = Escarlata < Cegro 99/11‐2, respectively. CONCLUSION This study provides the basis for a better understanding of the characteristics of agronomic‐improved NOA bean starches, enabling their use in product formulation as an alternative to starches from conventional sources. © 2023 Society of Chemical Industry.

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Digestion profiles and some physicochemical properties of native and modified borlotti bean, chickpea and white kidney bean starches

Cited by 35 publications

References 31 publications

Physical Modification of Food Starch Functionalities

Physical Modification of Food Starch Functionalities

Bihon Type Noodles From Heat Moisture Treated Starch of Four Varieties of Sweet Potato

Non‐conventional starches isolated from agronomic‐improved beans (Phaseolus vulgaris L.): a study of their structure and physicochemical properties

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