Effect of ionic gums and dry heating on physicochemical, morphological, thermal and pasting properties of water chestnut starch

Gul, Khalid; Riar, Charanjit S.; Bala, Anu; Sibian, Mandeep Singh

doi:10.1016/j.lwt.2014.04.060

Cited by 65 publications

(48 citation statements)

References 19 publications

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“…Lowest value of spread ratio was observed in T 0 (8.40) and highest in T 5 (9.63). This occur due to high amount of starch that resides in water chestnut and apple pomace (Gullón et al, 2007;Gul et al, 2014;Mir et al, 2014;Singh et al, 2011;).…”

Section: Resultsmentioning

confidence: 99%

Effect of Water Chest Nut and Apple Pomace Powder on the Quality Parameters of Cookies

Saeed¹,

Aslam²,

Raza³

et al. 2015

JGIASS

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The present study was conducted in National Institute of Food Science and Technology Agriculture University Faisalabad Pakistan to utilize industrial waste Apple pomace and underutilize agriculture product water chest nut. Cookies were prepared with the addition of Apple pomace and water chest nut flour into wheat flour up to 45%. Proximate (moisture, fat, protein, ash, fiber, NFE), physical (diameter, thickness and spread ratio) and sensorial (color, flavor, taste, texture and overall acceptability) were determined. The results obtained after the statistically analysis predicated that moisture, ash and fiber increase while fat, protein and NFE decrease with the incorporation of AP and WC flour. Diameter, thickness and spread ratio also affected by the addition of AP and WC flour. All sensory parameters decrease with the addition of AP and WC but within acceptable range. Treatments T 3 (20%WF+40%AP+40%WCF) were more like among all treatments. So it can be concluded that AP and WC flour may be incorporated into the wheat flour for the preparation of cookies to increase nutritional value.

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Section: Resultsmentioning

confidence: 99%

Effect of Water Chest Nut and Apple Pomace Powder on the Quality Parameters of Cookies

Saeed¹,

Aslam²,

Raza³

et al. 2015

JGIASS

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“…Dry heating (high temperature and low pH) of aqueous mixtures of starch is simple and economical. Gul and others () reported that starches with CMC and without heat treatment exhibit lower peak viscosity. Ionic gums (alginates, CMC, and so on) adhere to starch granules and the surface acquires a net negative charge.…”

Section: Physical Modificationsmentioning

confidence: 99%

“…This renders water molecules unable to reach the starch granules, thus delaying starch granule swelling, and after the heating the final viscosity of the starch increases (Lim and others ). While comparing dry‐heat‐treated starch with the control, it was seen that water‐binding capacity of starch increases with an increase in the heat treatment and, consequently, the film properties are altered (Gul and others ). Sun and others () reported that a heat treatment of starch changes thermal properties (decrease in gelatinization and enthalpy values).…”

Section: Physical Modificationsmentioning

confidence: 99%

Art and Science behind Modified Starch Edible Films and Coatings: A Review

Shah

Naqash

Gani

et al. 2016

Comp Rev Food Sci Food Safe

195

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Technological advances have led to increased constraints regarding food packaging, mainly due to environmental issues, consumer health concerns, and economic restrictions associated therewith. Hence, food scientists and technologists are now more focused on developing biopolymer packages. Starch satisfies all the principal aspects making it a promising raw material for edible coatings/films. Modified starch has grabbed much attention, both at the academic as well as at the industrial level, because these films exhibit dramatic improvement in filming properties without involving any significant increase in cost of production. Various methods, additives used, and recent advances in the field of starch film production are discussed in detail in this review, which also provides an overview of the available information along with recent advances in modified starch film packaging.

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“…In addition, some authors reported that ester crosslinks could be formed between the hydroxyls of the starch and the anionic groups present in some gums, when their mixtures are dry‐heated. Such links would explain the significant increases in viscosity that they observed in dry heated mixtures of some starches with xanthan, CMC, or sodium alginate.…”

Section: Resultsmentioning

confidence: 99%

“…can modify starch when mixtures of gum/granular starch are treated by dry‐heating, using temperatures higher than 100 °C and low moisture. Dry‐heating with gum showed to be useful for modifying starch pasting behavior and other technological properties …”

Section: Introductionmentioning

confidence: 99%

Starch–Carboxymethyl Cellulose (CMC) Mixtures Processed by Extrusion

et al. 2018

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Some properties of native starch limit its applications and thus, modifications to its structure or association with other ingredients is recommended. The objective of this work is to study the effects of extrusion on mixtures of corn starch with 1, 5, and 10% w/w of carboxymethyl cellulose (CMC). CMC acts as a lubricant during processing, making it less drastic and preserving some starch granules against rupture. Increases in CMC concentration generate an increase in viscosity but have no significant effect on thermal properties. No new covalent linkages are observed, suggesting that interactions between polymers occurs via hydrogen bonds. The sample containing 5% w/w CMC added to starch prior to extrusion forms firmer and more stable instant gels compared to the sample in which the same level of CMC is added to the starch extruded without gum. Therefore, extruded mixtures of corn starch-CMC can be considered as new thickening and gelling ingredients for application, mainly, in instant foods.

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Effect of ionic gums and dry heating on physicochemical, morphological, thermal and pasting properties of water chestnut starch

Cited by 65 publications

References 19 publications

Effect of Water Chest Nut and Apple Pomace Powder on the Quality Parameters of Cookies

Effect of Water Chest Nut and Apple Pomace Powder on the Quality Parameters of Cookies

Art and Science behind Modified Starch Edible Films and Coatings: A Review

Starch–Carboxymethyl Cellulose (CMC) Mixtures Processed by Extrusion

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