Effect of cross linking on the physicochemical properties of cola starch

Omojola, MO; Manu, N; Thomas, S. A.

doi:10.5897/ajfs11.213

Cited by 20 publications

(23 citation statements)

References 6 publications

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“…Moisture content and dry matter of NSPS was 14.11 and 85.89%, respectively, and in contrast CTSPS showed lower moisture content (9.50%) and higher dry matter (90.50%). A similar trend was observed by Omojola et al [39] during acid hydrolysis of cola starch.…”

Section: Moisture and Dry Mattersupporting

confidence: 88%

Fat Mimicking Properties of Citric Acid Treated Sweet Potato Starch

Babu

Parimalavalli

Jagannadham

et al. 2015

International Journal of Food Properties

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Fat mimicking properties of citric acid treated sweet potato starch were investigated in this present study. Citric acid treated sweet potato starch was prepared by treating the native sweet potato starch with 3% citric acid for 6 h at a temperature of 45°C. Dextrose equivalent value of citric acid treated sweet potato starch was 2.05%. A significant increase in amylose content was noticed in citric acid treated sweet potato starch possibly due to the lyses of amylopectin fractions. The melting temperature of citric acid treated sweet potato starch was 51.44°C, which was close to the melting point of fat. Citric acid treated sweet potato starch exhibited superior water holding capacity and in vitro digestibility. Gel strength and enthalpy (ΔH) of citric acid treated sweet potato starch were comparatively lower than native sweet potato starch; correspondingly, citric acid treated sweet potato starch confirmed a low pasting profile. Native sweet potato starch and citric acid treated sweet potato starch exhibited a shearthinning behavior. Acid treatment did not alter the granule size of native sweet potato starch (≈8 µm). Hence, this study concluded that citric acid treated sweet potato starch would be used as a potential fat replacer in food preparations due to its fat mimicking properties.

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Section: Moisture and Dry Mattersupporting

confidence: 88%

Fat Mimicking Properties of Citric Acid Treated Sweet Potato Starch

Babu

Parimalavalli

Jagannadham

et al. 2015

International Journal of Food Properties

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“…Acid modification allows the starch to be used at higher solids concentration for quick gelling and provides gum or jelly with shorter texture and flexible properties (Zallie 1988). They can also be employed as fat mimetic or stabilizers in sausages and dressings (Omojola et al 2011). Hydrochloric acid and sulphuric acid are the generally used mineral/inorganic acids (Pomeranz 1991).…”

Section: Introductionmentioning

confidence: 99%

Chemical and structural properties of sweet potato starch treated with organic and inorganic acid

et al. 2014

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In the present study sweet potato starch was treated with hydrochloric acid or citric acid at 1 or 5 % concentration and its properties were investigated. Citric acid treatment resulted higher starch yield. Water holding capacity and water absorption index was increased with increased acid concentration. Emulsion properties improved at 5 % acid concentration. The DE value of acid-thinned sweet potato starches was ranged between 1.93 and 3.76 %. Hydrochloric acid treated starches displayed a higher fraction of amylose. X-ray diffraction (XRD) study revealed that all the starches displayed C-type crystalline pattern with varied crystallinity. FT-IR spectra perceived a slight change in percentage intensity of C-H stretch of citric acid modified starches. Starch granules tended to appear less smooth than the native starch granules after acid treatment in Scanning Electron Micrographs (SEM) with granule size ranging between 8.00 and 8.90 μm. A drastic decrease in the pasting profile was noticed in hydrochloric acid (5 %) treated starch. While 5 % citric acid treated starch exhibited higher pasting profile. Differential Scanning Calorimeter (DSC) showed that peak and conclusion gelatinisation temperatures increased with increase in hydrochloric acid or citric acid concentration. Hence citric acid was found to mimic the hydrochloric acid with some variation which suggests that it may have promising scope in acid modification.

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“…From the point of view of amylose content, which depends on the plant source, the properties of starch with high amylose are obviously different from those of starch with normal amylose. Although applications of native starch are limited due to the low shearing resistance, thermal resistance, thermal decomposition, and high tendency toward the retrogradation (Omojola, Manu, & Thomas, 2012), these limitations may be overcome by the various modifications (Kalita, Kaushik, & Mahanta, 2014). Modification that involves in alteration in the physical and chemical characteristics of native starch to improve its functional characteristics can tailor starches to specific applications (Layinka, Adebowale, & Olu-Owolabi, 2013).…”

Section: Introductionmentioning

confidence: 99%

Surface Modification Mechanism of Cross‐Linking and Acetylation, and Their Influence on Characteristics of High Amylose Corn Starch

Tang

et al. 2018

Journal of Food Science

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The surface modification mechanism of cross-linking and acetylation will provide the theoretical basis for industrial production of cross-linked starch, acetylated starch, and cross-linked acetylated starch. For the surface modification, the cross-linking degree was better evaluated by the surface hydroxyl group numbers than the conventional sedimentation volume method. The development of cross-linked acetylated high amylose corn starch as a new additive will further enlarge the application of high amylose corn starch in food, textile, medicine, and so on.

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Effect of cross linking on the physicochemical properties of cola starch

Cited by 20 publications

References 6 publications

Fat Mimicking Properties of Citric Acid Treated Sweet Potato Starch

Fat Mimicking Properties of Citric Acid Treated Sweet Potato Starch

Chemical and structural properties of sweet potato starch treated with organic and inorganic acid

Surface Modification Mechanism of Cross‐Linking and Acetylation, and Their Influence on Characteristics of High Amylose Corn Starch

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