Effect of Fatty Acids on Clarity of Starch Pastes

Bello‐Pérez, Luis A.; Ortíz-Maldonado, Fernando; Villagómez-Mendez, Juan; Toro‐Vázquez, Jorge F.

doi:10.1002/(sici)1521-379x(199809)50:9<383::aid-star383>3.0.co;2-o

Cited by 14 publications

(1 citation statement)

References 18 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…While, protein make flours nutritionally important when compared with isolated starches, high protein content in flours can affect surface charge and rate of hydration, thus affecting starch swelling and gelatinization during cooking [24,25]. Lipid content might also affect starch swelling due to the formation of helical inclusion complexes with amylose [25,26]. Both the protein and lipid composition should be considered when working with and characterizing flours.…”

Section: Resultsmentioning

confidence: 99%

The Compositional and Functional Attributes of Commercial Flours from Tropical Fruits (Breadfruit and Banana)

Huang

Martínez

Bohrer

2019

Foods

View full text Add to dashboard Cite

The objective of this study was to compare the compositional and functional properties of tropical flour sources (two breadfruit flours (type A and type B) and a banana flour) with a more traditional flour source (wheat flour). Macro-nutrient composition, pH, water and oil holding capacity, bulk density, particle size, solubility, swelling power, pasting properties, and thermodynamics (gelatinization and retrogradation) were determined. All flours evaluated were similar in their composition with high levels of carbohydrates (greater than 82.52 g/100 g on a dry-matter basis), with most of the carbohydrate content comprised of starch (greater than 67.02 g/100 g). The tropical fruit flours had greater (p < 0.05) water holding capacity than wheat flour. Breadfruit flour B had the lowest (p < 0.05) bulk density, while banana flour had the greatest (p < 0.05) bulk density. The swelling power of the tropical flours was greater (p < 0.05) than the wheat flour. The viscosity of the tropical flours was higher than wheat flour but decreased significantly when temperature was held at 130 °C. These results indicated that the two breadfruit flours and banana flour have great potential for application in processed food products, and have similar compositional attributes to a more traditional flour.

show abstract

Section: Resultsmentioning

confidence: 99%

The Compositional and Functional Attributes of Commercial Flours from Tropical Fruits (Breadfruit and Banana)

Huang

Martínez

Bohrer

2019

Foods

View full text Add to dashboard Cite

show abstract

A comparative study of properties of starches from Irish potato (Solanum tuberosum) and sweet potato (Ipomea batatas) grown in Nigeria

et al. 2014

View full text Add to dashboard Cite

Starch isolated from Irish and sweet potatoes grown in Nigeria were characterized. The starch granules of Irish potato were larger (13.39–47.00 µm) and showed a wider range of size distribution than sweet potato (2.00–25.86 µm). There was significant difference (p < 0.05) in the moisture, nitrogen, fat, phosphorus, and amylose contents of the starches. Irish potato starch had a lower gelatinization peak temperature (64.2°C) than sweet potato starch (74.9°C) and exhibited higher swelling power and amylose leaching, lower pasting temperature, higher peak and lower setback viscosities. The shear stress–shear rate profiles indicated the starch pastes were non‐Newtonian and could best be fitted to the Herschel–Bulkley model. Sweet potato starch paste exhibited a higher storage modulus than Irish potato starch paste. Irish potato starch paste showed significantly (p < 0.05) higher paste clarity and lower retrogradation than sweet potato. The starch properties dictate their food applications.

show abstract

Production, structure, physicochemical and functional properties of maize, cassava, wheat, potato and rice starches

et al. 2014

View full text Add to dashboard Cite

In 2012, the world production of starch was 75 million tons. Maize, cassava, wheat and potato are the main botanical origins for starch production with only minor quantities of rice and other starches being produced. These starches are either used by industry as such or following some conversion. When selecting and developing starches for specific purposes, it is important to consider the differences between starches of varying botanical origin. Here, an overview is given of the production, structure, composition, morphology, swelling, gelatinisation, pasting and retrogradation, paste firmness and clarity and freeze–thaw stability of maize, cassava, wheat, potato and rice starches. Differences in properties are largely defined by differences in amylose and amylopectin structures and contents, granular organisation, presence of lipids, proteins and minerals and starch granule size.

show abstract

Effect of Fatty Acids on Clarity of Starch Pastes

Cited by 14 publications

References 18 publications

The Compositional and Functional Attributes of Commercial Flours from Tropical Fruits (Breadfruit and Banana)

The Compositional and Functional Attributes of Commercial Flours from Tropical Fruits (Breadfruit and Banana)

A comparative study of properties of starches from Irish potato (Solanum tuberosum) and sweet potato (Ipomea batatas) grown in Nigeria

Production, structure, physicochemical and functional properties of maize, cassava, wheat, potato and rice starches

Contact Info

Product

Resources

About