Effect of Wheat Starch Characteristics on the Gelatinization, Retrogradation, and Gelation Properties

Sasaki, Tomoko

doi:10.6090/jarq.39.253

Cited by 27 publications

(15 citation statements)

References 26 publications

(30 reference statements)

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“…While CI is indicative of the aptitude of a granule to diminish in volume, HR is indicative of inter‐particulate friction 56. CI values below 15% usually give rise to good flow characteristics, but values above 25% indicate poor flow 51. For HR, values less than 1.25 indicate good flow and values above this indicate poor flow.…”

Section: Resultsmentioning

confidence: 99%

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The physicochemical and binder properties of starch from Persea americana Miller (Lauraceae)

et al. 2010

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Avocado starch was extracted from the kernels of the fruit Persea americana Miller (Fam. Lauraceae) and evaluated for its potential as an alternative to maize starch as a pharmaceutical excipient. Its physicochemical and thermal properties were evaluated and compared with those of maize starch. Granules prepared with avocado and maize starch pastes as binder were evaluated for their flow, friability and compaction characteristics. The average yield of starch extracted from the fresh kernels of P. americana was 20.5 AE 0.55% w/w. The scanning electron micrograph (SEM) showed that avocado starch has two characteristic granule shapes; triangular and circular both having an approximate equal distribution. The triangular shaped granules are larger (28 to 32 mm) than the circular (6 to 9 mm). The foaming capacity of avocado starch was 19.05 AE 0.6%, its swelling, moisture uptake and paste clarity were generally lower than that of the maize starch. Avocado starch gel exhibited an extent of syneresis after freeze-thaw that increased cumulatively with increase in number of freezethaw cycles. The glass transition (T g ) and gelatinisation temperatures for avocado starch were higher than that of maize starch. The melting temperatures (T m ), ash value, as well as the various densities of avocado starch showed similarities with those of maize starch. The granules prepared with avocado starch pastes as binder showed superior compactibility and mechanical strength to those of maize starch but with similar flow characteristics. Avocado starch generally showed distinct physicochemical and binder properties with some similarities to the standard maize starch.

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Section: Resultsmentioning

confidence: 99%

“…After drying, the granules become hard and compact 3. This process prevents segregation of the constituents in the powder mix, provide better control of drug content uniformity, improve flow properties of the powder mix and its compression properties among others 51.…”

Section: Resultsmentioning

confidence: 99%

The physicochemical and binder properties of starch from Persea americana Miller (Lauraceae)

et al. 2010

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“…The gelatinization temperature range, R is a measure of difference between the conclusion (T c ) and onset (T o ) temperature, which shows no significant difference among the starch types of pigeon pea and lima bean starches in spite of ozone oxidation treatment. The broader the temperature range, the more heterogeneous the starch granules . However, jack bean starch types show significant differences in R values, ranging from 11.45 ± 0.38 to 14.83 ± 0.14 °C.…”

Section: Resultsmentioning

confidence: 99%

Gaseous Ozonation of Pigeon Pea, Lima Bean, and Jack Bean Starches: Functional, Thermal, and Molecular Properties

et al. 2018

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Pigeon pea, lima bean and jack bean starches are oxidized with gaseous ozone (O 3 ) and their functional, thermal, and molecular properties are determined. Carbonyl content, carboxyl content and the amount of the reacted ozone are positively correlated (p < 0.01). Swelling and solubility profiles of the native starch samples increases upon oxidation. Higher values of peak viscosity, cold paste viscosity, and hot paste lower setback viscosity values and, significantly, similar peak times and pasting temperatures are observed upon ozonation (p < 0.05). Texturally, the oxidized gels are softer and more elastic than the native gels. The range values of gel strengths, among the oxidized starches, are 2.83-5.42 N (pigeon pea), 4.38-4.84 N (lima bean), and 2.98-4.20 N (jack bean). Absorption band peaks at 2925.11 and 2927.14 cm À1 of CH 2 asymmetric stretching, 3200-3400 cm À1 of OH groups are obtained for the native starches, which were unaltered upon oxidation. Gelatinization temperatures (T o , T p , and T c ) of the starches remains unchanged after oxidation, except for T o , T p for lima bean and jack bean starches. The gelatinization and retrogradation studies of the oxidized pigeon pea starches exhibits higher endothermic enthalpies than their native starches. The crystals of the starch samples are C B -type X-ray patterns and the oxidized starches possessed higher crystallite sizes than the native starches. Amylose contents, weight averages, and polydispersity ratios improve upon oxidation whereas an opposite trend is observed in terms of amylopectin content and number averages.

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“…Then, during cooling steps, glucose polymer chains in the gelatinized starch start to reassociate in an ordered structure and form a viscoelastic gel. These last changes in starch structure are known as retrogradation [103]. In addition, other ingredients such as hydrocolloids and proteins interact with the starch, having influence on the structure [ 13 27].…”

Section: Texture Of the Filling Doughmentioning

confidence: 99%

Texture, Oil Adsorption and Safety of the European Style Croquettes Manufactured at Industrial Scale

et al. 2015

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An European style croquette is like a small breaded patty, but, in its manufacturing, the ingredients (all minced) meat, fish and vegetables are boiled along with wheat flour and milk (or milk powder and water), and then cooled to form a consistent and tied dough. When manufacturing is made at industrial scale, this dough is cooled with cold air, and mechanically extruded, divided and formed, for achieving the required shape and size of the croquettes. Then, in the same manufacturing line, they are coated first by a batter, and secondly with breadcrumbs, and conveyed to the continuous freezer to be packaged later as precooked frozen croquettes, or they are directly conveyed to packaging and cooling for obtaining precooked refrigerated croquettes. Before consumption, at the foodservice sector (for example the kitchen of the restaurant or canteen), or at the home kitchen, this precooked meal is generally deep-fried to create a golden and crunchy outer crust. It is one of the most widespread prepared dishes of the world cuisine and has a continued growth in consumption as a delicacy and as a fast food. However, there is insufficient research devoted specifically to the study of technology and engineering aspects of interest for manufacturing European style croquettes at industrial scale. In addition, the corresponding literature is very scattered when considering the study of croquettes quality, oil absorption during frying, and safety. Therefore, this paper makes a review of the literature analyzing the different technological factors that determine the texture, quality and safety of the croquettes manufactured at industrial scale.

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Effect of Wheat Starch Characteristics on the Gelatinization, Retrogradation, and Gelation Properties

Cited by 27 publications

References 26 publications

The physicochemical and binder properties of starch from Persea americana Miller (Lauraceae)

The physicochemical and binder properties of starch from Persea americana Miller (Lauraceae)

Gaseous Ozonation of Pigeon Pea, Lima Bean, and Jack Bean Starches: Functional, Thermal, and Molecular Properties

Texture, Oil Adsorption and Safety of the European Style Croquettes Manufactured at Industrial Scale

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