Effect of acid–alcoholic treatment on the thermal, structural and pasting characteristics of European chestnut (Castanea sativa, Mill) starch

Physicochemical, Thermal, Structural and Pasting Properties of Unconventional Starches from Ginger (Zingiber officinale) and White Yam (Dioscorea sp.)

“…Corn starch has an amount of protein in its composition smaller than unconventional starches, this fact possibly gives it a greater thermal stability. The results for thermogravimetric analysis are in agreement with the literature [7][8][9][10][11][12][13][14][15][16][17][18][19][20][21][22][23][24][25].…”

“…An aqueous suspension of 8 % starch (dry basis) in 28 g total mass was prepared and subjected to a controlled heating (until 95 ºC) and cooling (until 50 ºC) cycle under constant stirring. The samples were analysed using Rapid ViscoAnalyser Series 4 (RVA-4, Newport Scientific, Australia) equipment, and the results were identified using Thermocline for Windows software [20].…”

Effects of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour

“…Four mass losses were detected for the black rice flour samples, different from the characteristic behaviour of thermal decomposition of starches, which usually involves only three steps [16,17]. A slight displacement was observed for the second loss which occurred for the irradiated flours, compared to the control sample (0 kGy).…”

“…Ltd., Australia). A total mass of 28 g of the flour suspension was submitted to a controlled heating and cooling cycle under constant stirring, where it was held at 50°C for 2 min, heated from 50 to 95°C at 6°C/min and held at 95°C for 5 min, cooled to 50 at 6°C/min and held at 50°C for 2 min [17].…”

Thermal, Morphological, and Mechanical Properties of Regular and Waxy Maize Starch Films Reinforced with Cellulose Nanofibers (CNF)

“…Amylose-rich starches, such as regular maize ones were reported to have a maximum extent of plasticization, due to its minor content in rigid linear chains that helps the glycerol-starch interaction. Starch samples submitted to TGA analysis normally presents a step of mass stability from around 180 to 250°C 42 .…”