Effect of the addition of potassium and magnesium ions on the thermal, pasting, and functional properties of plantain starch (Musa paradisiaca)

González, Nathalia Mutis; Gómez, Posidia Pineda; García, M.

doi:10.1016/j.ijbiomac.2018.11.051

Cited by 21 publications

(3 citation statements)

References 20 publications

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“…The formation of amylum and amylopectin is influenced by K content. This is supported by the research of González et al (2019), who found that a high endogenous K content can increase the amylum content of foods.…”

Section: Rice Qualitymentioning

confidence: 64%

Rice Quality and Yield at Various Application Times of Organic Rice Management System

Syamsiyah¹,

Ariyanto²,

Herawati³

et al. 2023

j Trop. Soils

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The higher national rice demand encourages various efforts to increase rice production. This increase in rice production occurs in line with increasing public awareness of healthy foods, especially organic rice. Rice field management with an organic system is expected to provide a higher yield and quality of rice. This study aims to determine the effect of the long-time application of an organic rice management system on rice yield and quality. Descriptive exploratory research is supported by laboratory analysis of samples of organic rice plants with three periods (10 years, 7 years, and 4 years), semi-organic and conventional. The parameters observed were dry harvested grain, dry milled grain, the weight of 1000 grains, unfilled grain, protein content, amylum, amylopectin, and reducing sugar. The most prolonged organic rice field management with the application of 10 years gives better results with a protein content of 6.14%, amylum 71.71%, and amylopectin 49.35%. While the application of organic farming for 7 years gives the highest rice yield, the difference is not confirmed with the application of organic 10 years, with the weight of dry grain harvest 10.44 Mg ha-1, dry milled grain 8.15 10.44 Mg ha-1, the weight of 1000 grains 24 g, and unfilled grain 3.8%.

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Section: Rice Qualitymentioning

confidence: 64%

Rice Quality and Yield at Various Application Times of Organic Rice Management System

Syamsiyah¹,

Ariyanto²,

Herawati³

et al. 2023

j Trop. Soils

View full text Add to dashboard Cite

show abstract

“…Ren et al reported that the hydrogen bond and electrostatic force between starch and hydrocolloid lead to the increase of PV and TV . This increase of FV in pasting viscosity could also be attributed to the interaction between ions and CS-MCP gels . With the existence of salt, the PV and FV increased primarily because the interaction between the salt and CS-MCP reduced the fluidity of starch molecular segments .…”

Section: Results and Discussionmentioning

confidence: 99%

“…15 This increase of FV in pasting viscosity could also be attributed to the interaction between ions and CS-MCP gels. 33 With the existence of salt, the PV and FV increased primarily because the interaction between the salt and CS-MCP reduced the fluidity of starch molecular segments. 34 This reduction would promote the formation of gel networks, resulting in high viscosity.…”

Section: Resultsmentioning

confidence: 99%

Improvement of Properties of Chestnut Starch Gels Using Dual Effects: Combination of the Mesona chinensis Benth Polysaccharide and Sodium Chloride

Liu

Wang

Yue

et al. 2021

ACS Food Sci. Technol.

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In this study, chestnut starch (CS) and Mesona chinensis Benth polysaccharide (MCP) were extracted from chestnut and M. chinensis Benth, respectively. The effects of MCP and NaCl on the physicochemical and morphological properties of MCPmodified CS gels and the stability of NaCl-modified CS-MCP gels during gelatinization were evaluated. The results showed that the pasting viscosity and viscoelasticity of CS increased with increasing MCP and NaCl. With the addition of MCP and NaCl, the thermal stability of CS became higher. The Fourier transform infrared spectra results showed that no covalent interactions were formed between CS and MCP, and low-field nuclear magnetic resonance confirmed that MCP and NaCl reduced the spin relaxation time of CS. Furthermore, MCP and NaCl improved the microstructure of gels, and MCP made it regular. These results indicated that MCP and NaCl could be used as an additive for improving gel properties, which would improve their potential applications and provide important information for the development of starch-based food.

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Physicochemical Characterisation of Starches from Six Potato Cultivars Native to the Colombian Andean Region

et al. 2020

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Effect of the addition of potassium and magnesium ions on the thermal, pasting, and functional properties of plantain starch (Musa paradisiaca)

Cited by 21 publications

References 20 publications

Rice Quality and Yield at Various Application Times of Organic Rice Management System

Rice Quality and Yield at Various Application Times of Organic Rice Management System

Improvement of Properties of Chestnut Starch Gels Using Dual Effects: Combination of the Mesona chinensis Benth Polysaccharide and Sodium Chloride

Physicochemical Characterisation of Starches from Six Potato Cultivars Native to the Colombian Andean Region

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