Effect of heat-moisture treatment on physicochemical properties of white sorghum starch

Olayinka, O. O.; Adebowale, Kayode O.; Olu-Owolabi, Bamidele I.

doi:10.1016/j.foodhyd.2006.11.004

Cited by 184 publications

(121 citation statements)

References 25 publications

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“…The interaction effect significantly (P ≤ 0.001) affected the onset pasting temperature and peak viscosity (Table 1). These findings are similar to other studies in which starches from other botanical origins were investigated (Watcharatewinkul et al, 2009;Olayinka et al, 2008). The increase in onset pasting temperature and decrease in peak viscosity reflect molecular reorganization as a result of HMT.…”

Section: Physical Properties Of Heat-moisture Treated Cassava Starchsupporting

confidence: 90%

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

Onyango¹,

Mewa²,

Mutahi³

et al. 2013

Afr. J. Food Sci.

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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.

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Section: Physical Properties Of Heat-moisture Treated Cassava Starchsupporting

confidence: 90%

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

Onyango¹,

Mewa²,

Mutahi³

et al. 2013

Afr. J. Food Sci.

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“…When there retrogadation when drying takes place, it would be a lot closer ties back so that the solubility is lowered [16]. According Olayinka et al [13] will increase the drying process chain association between amylose-amylose starch and amyloseamylopectin in amorf area, separate amylose and amylopectin fractions, increasing the cohesiveness of the material in the granules due to the interaction and pressure. In the process of heating the hydrogen bonds that stabilize the double helix structure in crystalline disconnected and replaced by water [12].…”

Section: Effect Of Playback Speed Capacity Dryer Feed and Air Tempermentioning

confidence: 99%

Modification of Cassava Starch Using Lactic Acid Hydrolysis in The Rotary-UV Dryer to Improve Physichocemical Properties

et al. 2018

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Abstract. Food security should be supported in an effort to utilize local products into import substitution products. Cassava starch has the potential to be developed into semi-finished products in the form of flour or starch which does not contain gluten but can inflate large baking process, potentially as a substitute for wheat flour-the main ingredient for making bread. The characteristic of the starch is influenced by the type of starch composition and structure. Natural starch has physicochemical properties i.e. a long time cooking and pasta formed hard. These constraints allow us to modify cassava starch by a combination of lactic acid hydrolysis and drying with rotary UV system. Modified cassava starch is expected to be used as a substitute for wheat flour. The aim of the research which is a combination of lactic acid hydrolysis and drying using a rotary UV system is to examine the optimum operating conditions in the drying process of starch hydrolysis with parameter the physicochemical and rheological properties of modified cassava starch. The initial process study is to hydrolyze cassava starch using lactic acid. Furthermore, hydrolyzed cassava starch is then dried using UV light in the rotary dryers system. There are a variety of changing variables, i.e. time of irradiation cassava starch-lactic acid hydrolysis products in the rotary UV light and air drying temperature. The research results show that modified starch has a better characteristic than the natural starch. From the analysis, the best point of swelling power, solubility and baking expansion is consequently 15.62 g/g; 24.19 %; 2.21 ml/gr. The FTIR result shows that there is no significant difference of the chemical structure because the starch modification only change the physical characteristics. From the SEM analysis, we can know that the size of the starch's granule changes between the natural starch and the modified starch..

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“…Regardless of starch origin, HMT reduces granular swelling and anlylose leaching of many starches (Chung et al, 2009;Gunaratne et aI., 2010;Gunaratne and Hoover, 2002;Hoover et aI., 1994;Hoover and Manuel, 1996;Hoover and Vasanthan, 1994a;Hormdok, and Noomhorm, 2007;Olayinka et al, 2008;Sair, 1967;Zavareze et al, 2010). However, in some cereal starches, such as rye, barley, triticale, finger millet and wheat, amylose leaching has been shown to be increased on HMT, inspite of reduced granular swelling (Adebowale et al, 2005a;Kulp and Lorenz, 1981;Kurakake et al, 1996).…”

Section: Impact Ofhmt On Granular Swelling and Amylose Leachingmentioning

confidence: 99%

The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches

Varatharajan

Hoover

Liu

et al. 2010

Carbohydrate Polymers

148

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Heat-moisture treatment (HMT) is a physical modification technique that modifies starch structure and properties without destroying its granular structure. HMT has been shown to cause starch chain interactions and crystallite disruption/reorientation within the amorphous and crystalline domains. However, the part played by amylose (AM) during HMT of starches is not properly understood. Furthermore, a systematic study has not been carried out to examine how variations in HMT temperatures influence molecular structure, physicochemical properties and digestibility of normal potato (NP) and waxy potato (WP) starches. Thus, the objective of this study was to determine changes to molecular structure, physicochemical properties and digestibility ofNP and WP starches on HMT at different temperatures (80,100,120 and l30°C) for 16 h at 27% moisture. Structural changes on HMT were monitored by scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), polarized light microscopy (pLM), wide angle X-ray scattering (WAXS), attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectroscopy, fluorophore assisted capillary electrophoresis (FACE) and KlS spectra. Changes to physicochemical properties on HMT were determined by granular swelling, amylose leaching, gelatinization parameters and pasting properties. Digestibility of normal and waxy potato starches before and after HMT by porcine pancreatic a-amylase (PPA) was monitored by measuring initial velocity and by exarninationofthe granular structure at different stages of hydrolysis by SEM, CLSM and PLM. The results showed that structural changes on HMT were influenced by differences in starch chain mobility at different temperatures of HMT. Starch chain mobility, in turn, was influenced by the interplay between the extent to which B-type crystallites were transformed into A+B-type crystallites, kinetic energy imparted to starch chains and amylose content. The main type of structural changes influencing physicochemical properties at different temperatures of HMT were starch chain interactions (at 80 and IOO°C), disruption of hydrogen bonds between amylose-amylopectin and amylopectin-amylopectin (at 120 and l30°C), disorganization of amylopectin chains near the vicinity of the hilum (at 100, 120 and l30°C)andformationofinterruptedhelices(atl30°C).The susceptibility ofNP and WP starches towards a-amylase decreased at 80°C, but increased in the range 100 to l30°C. NPand WPstarches exhibited heterogeneity in degradation (NP>WP) Most studies have been on the impact ofHMT on the thermal properties, crystallinity and pasting propertiesofnorrnalstarches. Some researchers (Hoover and Manuel, 1996; Kweon el al., 2000;Zavareze et al., 2010) have attempted to explain the impact of HMT on the structure and physicochemical properties of starches varying in amylose content. However, the part played by amylose during HMT of starches is still not properly understood. Unlike in cereal starches, amylose has been shown to be co-crystallized with amylopectin...

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Effect of heat-moisture treatment on physicochemical properties of white sorghum starch

Cited by 184 publications

References 25 publications

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

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

Modification of Cassava Starch Using Lactic Acid Hydrolysis in The Rotary-UV Dryer to Improve Physichocemical Properties

The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches

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