Effect of sucrose fatty acid esters with different hydrophilic-lipophilic balance values on pasting and rheological properties of waxy rice flour

Fang, Sheng; Zuo, Xia; Xu, Hua‐Neng; Meng, Yonggang; Liu, Yanmei

doi:10.1007/s10068-016-0125-4

Cited by 9 publications

(5 citation statements)

References 31 publications

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“…The larger the amount of sucrose that is added, the lower the ability of the quinoa paste to hinder the flow, and the lower the viscosity of the quinoa paste. The quinoa paste is easy to disperse and dissolve during brewing under these conditions (Fang, Zuo, Xu, Meng, & Liu, ). In the present study, the viscosity of puffed full flour, puffed peeled flour, and puffed traditional flour decreased with an increase in sucrose.…”

Section: Resultsmentioning

confidence: 99%

Effect of peeling treatment on the physicochemical properties of quinoa flour

Ying

Gong

et al. 2020

J Food Process Engineering

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To explore the effects of peeling treatment on the properties of quinoa flour, changes in the physical and chemical properties of quinoa flour before and after peeling treatment and the existing grinding process (full and traditional flour) were carried out. The peeling treatment reduced the contents of saponins, phytic acids, ash, and insoluble dietary fiber, but the protein, starch and soluble dietary fiber contents increased compared to full flour (p < .05). The peeling treatment increased the contents of total phenol and mineral elements compared to traditional flour (p < .05). The water-holding capacity, transparency, freeze-thaw stability, and condensation characteristics of the peeled quinoa flour increased compared with full flour and traditional flour (p < .05). Similarly, reconstituability, and processing quality were all significantly improved compared to full flour and traditional flour (p < .05), even though some indexes were better than traditional flour. After extrusion and puffing to make puffed flour, the agglomeration of the peeled flour and viscosity of the quinoa paste decreased and the dextrose equivalent value increased (p < .05). These results indicated that the peeling treatment retained more of the nutrients of quinoa flour and improved the processing characteristics of quinoa flour. Practical applicationsTo explore the effects of peeling treatment on the properties of quinoa flour, changes in the physical and chemical properties of quinoa flour before and after peeling treatment and the existing grinding process (full and traditional flour) were carried out. This study provided a theoretical basis for solving the contradiction between the poor taste of full flour and poor nutrition of traditional flour in quinoa processing products, to retain the maximum nutrient composition of quinoa, and to improve the taste, color, and texture of the product.

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Section: Resultsmentioning

confidence: 99%

Effect of peeling treatment on the physicochemical properties of quinoa flour

Ying

Gong

et al. 2020

J Food Process Engineering

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“…The pasting properties of starch are mainly related to the swelling and rupture of the starch granules during heating in the excess water (Fang et al., 2016). The pasting parameters of cornstarch by adding sucrose esters with different HLB values (CSSE) are summarized in Table 2.…”

Section: Resultsmentioning

confidence: 99%

“…As the HLB value increased, the proportion of monostearate in sucrose was increased, while the proportion of di‐stearate and tri‐stearate was decreased. This suggested that SE with a high HLB value showed a better linear structure and a less steric hindrance than that with a low HLB value, which could form more robust gel network through hydrogen bonds that contributed to the increase in the PV, TV, and FV values (Fang et al., 2016; Meng et al., 2014). Another reason may be due to the fact that the SE can easily form a stable complex with the leached amylose.…”

Section: Resultsmentioning

confidence: 99%

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Effect of hydrophilic–lipophilic balance values of sucrose esters on cornstarch retrogradation

Chen

Wang

et al. 2022

Cereal Chem

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Background and objectives The relationship between the different hydrophilic–lipophilic balance (HLB) values of sucrose esters and the retardant effect on the cornstarch retrogradation have not been investigated. The present research was aimed to evaluate the effects of the sucrose esters with different HLB values on the retrogradation properties by analyzing the changes in the crystalline structure and water mobility of cornstarch gels after storage. Findings All sucrose ester with HLB value (2–15), especially the HLB 15, could retard the long‐term retrogradation of cornstarch gels. After being stored for the same time, the retrograded cornstarch gels containing sucrose ester of HLB 15 had the lowest hardness, relative crystallinity, and R1047/1022. Compared with the additive‐free cornstarch, the hardness, relative crystallinity, and R1047/1022 of cornstarch with sucrose ester of HLB 15 were significantly decreased by 142 g, 8.66%, and 0.41, respectively, after being stored at 4°C for 7 days. Conclusions Sucrose ester with a high HLB value showed a strong retardant effect on the starch retrogradation. Significance and novelty These results suggested that sucrose ester with higher HLB value might be a more effective additive in retarding the retrogradation of cornstarch gels.

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“…Consequently, it can also play a role in influencing the behavior of liquid PS flow. The possibility of Amylose-lipid complex formation also plays an important role in decreasing viscosity because this formation could inhibit amylose network development [33].…”

Section: Flow Behavior Of Grf-cm-ps Pastementioning

confidence: 99%