Effect of acid hydrolysis on rheological and thermal characteristics of lentil starch slurry

Physicochemical, thermal, and rheological properties of acid-hydrolyzed sago (Metroxylon sagu) starch

“…6 shows the variation of complex viscosity during heating ramp from 40 to 80 C. During the heating ramp, the native sago starch shows a distinct and sharp peak at 66.6 C, while hydrolyzed sago starch shows increased peak viscosity temperature to 67.4 and 69 C after 6 and 12 h hydrolysis, respectively. These results are in consistent with results from pasting properties and thermal properties and also with results reported by Ahmed and Auras (2011).…”

“…Extension of starch hydrolysis did not only caused significant decreases in the viscoelastic moduli but also increased the dependency of viscoelastic moduli to the frequency. The results for mechanical spectra that reported by Ahmed and Auras (2011) on hydrolyzed lentil starch are consistent with the results presented in this study. Fig.…”

“…It is believed that the large increment in gelatinization temperatures and decrement in gelatinization enthalpy may be due to the action of H 3 O þ on starch chains and double helices within the amorphous regions of the starch granules (Hoover & Manuel, 1995). These data are in agreement with previous studies (Ahmed & Auras, 2011;Singh et al, 2009;Singh, Kaur, & McCarthy, 2007) that reported increases in thermal properties of gelatinization upon acid treatment of sorghum and waxy corn starch. Fig.…”

“…In another approach to study the effect of hydrolysis on gelatinization, according to Ahmed and Auras's (2011) method, starch samples (15 g starch per 85 g water) were placed in a 500 mm gap between two stainless steel parallel plates with solvent trap. The samples were equilibrated at 40 C for 5 min and then heated to 80 by linear increment at 4 C/min.…”

Pasting, rheological properties and gelatinization kinetics of tapioca starch with sucrose or glucose

“…The gelatinization kinetics of starch-water systems have been studied by measuring the degree of starch gelatinization at different temperature during non-isothermal heating (Ahmed and Auras, 2011;Ahmed et al, 2008;Resio and Suarez, 2001;Spigno and De Faveri, 2004;Teyssandier et al, 2011). However, little work has been done on the gelatinization kinetics of starch-sugar mixtures.…”