Effect of heat-moisture-treated cassava starch and amaranth malt on the quality of sorghum-cassava-amaranth bread

Abstract

Gluten-free batter and bread was prepared from modified cassava starch, sorghum and amaranth flour. Heat-moisture treatment (80°C, 18, 24 or 30% moisture content, and 8, 16 or 24 h incubation) of cassava starch increased its crystallinity, onset pasting temperature and water absorption index; and decreased its swelling power, water solubility index and peak viscosity. Heat-moisture treated cassava starch was made into batter with sorghum and amaranth in the ratio of 50:40:10. The other ingredients, weighed on flour-weight-basis, were water (75%), sugar (6.7%), fat (2%), salt (1.7%), and amaranth malt at 0, 1 or 2.5%. The interaction effect (that is, starch modification x amaranth malt) significantly (P ≤ 0.05) affected batter consistency. Breads made from heat-moisture treated starch were softer than those containing native starch. The interaction effect (that is, starch modification x amaranth malt) was significant (P ≤ 0.05) only for the texture profile analysis property of cohesiveness. Further investigation of the effect of heat-moisture treatment showed that the interaction effect (that is, moisture content x incubation time) significantly (P ≤ 0.05) affected only the Texture Profile Analysis properties of hardness and chewiness.

Physical Modification of Food Starch Functionalities

“…HMT starches have been evaluated in various food applications such as noodles, doughs, baked goods (e.g., breads and cakes), and pie fillings with mixed results (i.e., they exhibited both strengths and limitations), although they possess good potential to be used as unmodified thickeners in processed foods owing to their temperature, acid, and shear stability (Hoover 2010). Research efforts have subsequently focused on extending HMT processes to flours (Lu et al 1995;Shinoda et al 2002;Takahashi et al 2002Takahashi et al , 2003Takahashi et al , 2005a ) and/or whole grains or kernels (Takahashi et al 2005b;Wongsagonsup et al 2008;Sun et al 2013) to take them one step closer to the intended application (Yue et al 1999, Cham & Suwannaporn 2010, Chung et al 2012a, Kobayashi & Nakamura 2013, Onyango et al 2013, West et al 2013, Chung et al 2014. HMT flours and starches have also shown potential for use in thermoplastic materials and resins (Khamthong & Lumdubwong 2012) and films (Singh et al 2009, Zavareze et al 2012b).…”

Novel Application of Freeze‐Dried Amaranth Sourdough in Gluten‐Free Bread Production

“…; Onyango et al . ). In our study, a greater addition of both flours, as well as fresh and freeze‐dried sourdough (at the level of 20%), had a negative effect, particularly on the assessment of the taste and smell of bread.…”

“…; Onyango et al . ). For gluten‐free bread, the addition of amaranth flour is a way of enhancing its nutritional benefits and the protein content of the final product (Leray et al .…”

“…Composite flour for gluten‐free bread used in other study was prepared from modified cassava starch, sorghum and amaranth flour at a ratio of 50:40:10% (Onyango et al . ). Schoenlechner et al .…”

Physical and Chemical Properties of Native and Fully Pregelatinized Cassava Starch (Manihot esculenta Crantz)

“…Cassava is easy to grow in tropical countries, and Indonesia is a cassava producing country. Cassava contains a high amount of starch, about 42.1% (Yusuf et al, 2008;Onyango et al, 2013). Judging from the process of making amylum (starch), two types of starch are often used in the pharmaceutical industry, namely native starch and modified starch (Bhardwaj et al, 2000;Siswanto and Soebagyo, 2006).…”