Effects of amylose and amylopectin on the functional properties of starch

Chen, Jen-Fang

doi:10.31274/rtd-180813-7279

Cited by 2 publications

(1 citation statement)

References 68 publications

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“…The difference in the composition of the flours used could affect intermolecular bonds in the pasta. Studies have indicated that rice flours with around 25% amylose content are recommended to generate favorable quality pasta (Chinnapha, 2001; Xie et al., 2017). Using rice flour with a low amylose content creates an undesirable sticky texture, and a rice flour with an amylose content of over 30% affects the appearance and cooking quality of the product like CL due to amylose leaching (Lucisano et al., 2012).…”

Section: Resultsmentioning

confidence: 99%

High‐protein rice flour in the development of gluten‐free pasta

Marana

Morris

Prinyawiwatkul

et al. 2023

Journal of Food Science

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Cahokia Rice, a new biofortified high‐protein (10%–12%) variety of rice, was used to develop and analyze a gluten‐free pasta. Different pastas were made with high‐protein white rice flour (HPWRP), high‐protein brown rice flour (HPBRP), commercial white rice flour (CWRP), commercial brown rice flour (CBRP), and wheat flour (WP). Cooking quality of the pasta was evaluated by measuring pasting properties, cooking time, water absorption capacity, and cooking loss. Proximate analysis, color, and texture were done on dry and cooked pasta. Sensory testing was done to determine consumer acceptability and purchase intent of HPWRP and HPBRP in comparison to WP. HPWRP and HPBRP had higher pasting temperatures and lower peak viscosity than commercial rice flour pastas, which was related to the higher protein content. HPWRP and HPBRP had less cooking loss than CWRP and CBRP; all treatments had similar water absorption capacity (∼130%) except for WP that was higher (140%). White rice pastas along with WP took more time to cook than brown rice pastas. HPWRP and HPBRP had higher protein (around 7.5%) and fat content, creating a firmer cooked pasta (138.23 g HPBRP, 179.82 g HPWRP) than commercial rice pastas. Consumers’ overall liking of HPBRP (5.37), HPWRP (6.00), and WP (6.81) was acceptable. Color, firmness, and stickiness attributes negatively affected the overall liking of HPWRP and HPBRP. Cooked high‐protein rice flour pastas had improved firmness and cooking loss closer to wheat resulting in an acceptable product in overall liking. It is recommended to further improve the color, firmness, and stickiness of the pasta to reach higher sensory acceptability. Practical Application This research provides a possible use for a new high‐protein rice flour that can be used in gluten‐free products. This will help the rice industry by adding value to the product. Those persons who are Celiac or who desire more nutritional gluten‐free products will have a healthier gluten‐free pasta option.

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Section: Resultsmentioning

confidence: 99%

High‐protein rice flour in the development of gluten‐free pasta

Marana

Morris

Prinyawiwatkul

et al. 2023

Journal of Food Science

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A Review on Effect of Various Parameters on the Rheological Behaviour, Thermal Properties and Viscosity of Potato Starch

Porwal

Malviya

Ameen

et al. 2022

CMS

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Aim: The manuscript aims to describe the rheological behavior of potato starch in reference to different parameters. Methods: Various search engines such as Science Direct, Google Scholar, Scopus, Google Patents, etc. were used for the literature survey. Discussion: The manuscript describes the rheology and its classification. It describes the importance of rheology and factor affecting viscosity. The manuscript focuses on the physicochemical properties of potato starch, rheological properties of potato starch and pharmaceutical uses of potato starch. The rheological property of potato starch depends on the shear rate and viscosity. Conclusion: Rheological behavior of potato starch plays a significant role in food processing. In the future, potato starch will be used in various pharmaceutical companies, manufacturing, daily life and food products.

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Effects of amylose and amylopectin on the functional properties of starch

Cited by 2 publications

References 68 publications

High‐protein rice flour in the development of gluten‐free pasta

High‐protein rice flour in the development of gluten‐free pasta

A Review on Effect of Various Parameters on the Rheological Behaviour, Thermal Properties and Viscosity of Potato Starch

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