Effects of annealing, acid hydrolysis and citric acid modifications on physical and functional properties of starches from four yam (Dioscorea spp.) cultivars

Falade, Kolawole O.; Ayetigbo, Oluwatoyin

doi:10.1016/j.foodhyd.2014.07.008

Cited by 95 publications

(84 citation statements)

References 29 publications

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“…Among the native starches, differences in SPC could be attributed to genetic differences of the cultivars and peculiar properties of their starch granules as well as the amylose and amylopectin compositions. The small granule sizes of native and modified bitter yam starches (3.5-4.45 lm), as reported by Falade and Ayetigbo (2015), and their low amylose content, may have contributed to the lower clarity of their pastes compared to those of the other yam cultivars. Clarity of a starch paste would directly affected the sheen and appearance of products that contain starch as thickener.…”

Section: Starch Paste Clarity (Spc) Of Native and Modified Starchesmentioning

confidence: 82%

“…Few available literature had focused on properties of native yam starches for tablet formation (Odeku and Picker-Freyer 2007;Zuluaga et al 2007), citric and ascorbic acid treatment of white yam flour (Akubor 2013), acid hydrolysis of water and white yam starches in disintegrant or excipient development (Odeku and Akinwande 2012), and c-irradiation of white and water yams (Falade et al 2011). Also, Falade and Ayetigbo (2015) had studied the effects of annealing, acid hydrolysis and lowcitric acid modifications on physical and functional properties of yam starches. The objective of the research was to investigate the effects of tempering, acid hydrolysis and low-citric acid-substitution on the chemical and physicochemical properties of starches of four Nigerian yam cultivars.…”

Section: Introductionmentioning

confidence: 99%

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Effects of tempering (annealing), acid hydrolysis, low-citric acid substitution on chemical and physicochemical properties of starches of four yam (Dioscorea spp.) cultivars

Falade

Ayetigbo

2017

J Food Sci Technol

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The effects of tempering (annealing), acid hydrolysis and low-citric acid substitution on chemical and physicochemical properties of starches of four Nigerian yam cultivars were investigated. Crude fat and protein contents of the native starches decreased significantly after the modifications, while nitrogen-free extract increased significantly with acid hydrolysis and citric acid substitution. Acid hydrolysis and low-citric acid substitution reduced the least concentration for gel formation of the starches from 4 to 2% w/v, but tempering had no effect. Swelling power of the starches reduced significantly, and water solubility increased significantly at 75 and 85°C, especially with acid hydrolysis and low-citric acid substitution. However, tempering significantly reduced starch solubility in the four cultivars. Paste clarity of starches of white (29.17%), water (18.90%), yellow (30.90%) and bitter (10.57%) yams reduced significantly with tempering to 14. 43, 11.83, 16.93 and 7.27%, but increased significantly with acid hydrolysis to 41.40, 35.37, 28.77 and 32.33%, and low-citric acid substitution to 36.60, 44.17, 50.67 and 14.33%, respectively. Pasting properties such as peak, trough, breakdown, final, and setback viscosities and peak time of native starches reduced significantly with acid hydrolysis and low-citric acid substitution, however, tempering significantly increased their pasting temperature, peak time, setback and final viscosities.

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Section: Starch Paste Clarity (Spc) Of Native and Modified Starchesmentioning

confidence: 82%

Section: Introductionmentioning

confidence: 99%

Effects of tempering (annealing), acid hydrolysis, low-citric acid substitution on chemical and physicochemical properties of starches of four yam (Dioscorea spp.) cultivars

Falade

Ayetigbo

2017

J Food Sci Technol

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“…Aunque los gránulos del almidón de ñame son bastante similares a los de yuca, tienen características estructurales, fisicoquímicas y funcionales únicas. Poseen un alto contenido de amilosa, patrones cristalinos tipo B, alta temperatura de gelatinización, son más estables a la sinéresis y alcanza una mayor viscosidad durante el calentamiento (1)(2)(3)(4).…”

Section: Los Cultivos De Yuca (Manihot Esculenta Crantz)unclassified

“…Los almidones modificados se utilizan para mejorar la viscosidad, estabilidad, parámetros de procesamiento, textura, solubilidad, emulsificación, entre otros (3). La hidrólisis ácida se ha utilizado para modificar la estructura del gránulo y producir "almidón soluble''.…”

Section: Los Cultivos De Yuca (Manihot Esculenta Crantz)unclassified

“…Se han realizado varios estudios para evaluar el proceso de lintnerización en almidones nativos de yuca (7-10) y se reportan extensas investigaciones relacionados con modificaciones ácidas en almidones de ñame, plátano, y maíz (3,4,6,(11)(12)(13)(14). La modificación ácida puede cambiar las características morfológicas, cristalinas, propiedades de gelatinización y viscoelásticas de los gránulos (4,15,16).…”

Section: Los Cultivos De Yuca (Manihot Esculenta Crantz)unclassified

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LINTNERIZACIÓN DE ALMIDONES NATIVOS DE YUCA (Manihot Esculenta Crantz) Y ÑAME (Dioscorea rotundata)

Salcedo¹,

RICARDO²,

MEDINA³

2017

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RESUMENAntecedentes: Actualmente, es necesario el desarrollo y producción de almidones modificados que permitan potenciar las propiedades funcionales de los almidones nativos y ampliar su aplicabilidad como aditivo en la industria alimentaria. Asimismo, surge la iniciativa de promover el aprovechamiento de materias primas amiláceas de gran importancia socioeconómica en Colombia. Objetivo: Se evaluó el efecto del proceso de lintnerización sobre almidones de yuca y ñame, para valorar su posible aplicación a nivel industrial. Métodos: Fue propuesto un proceso de modificación química por hidrólisis ácida en almidones nativos, variando la relación ácido clorhídrico: almidón (2, 4, 6% p/p) y el tiempo de reacción (4, 6 y 8 horas). El grado de hidrolisis fue evaluado a través de la producción de equivalentes de dextrosa (ED). Espectroscopia de infrarrojo (FTIR), difracción de rayos X y microscopia de barrido electrónico (SEM), fueron utilizadas para determinar cambios estructurales y morfológicos en los gránulos de almidón hidrolizados. El comportamiento de las pastas de almidón durante ciclos de calentamiento y enfriamiento, basados en un perfil de viscosidad (viscoamilograma). Además, se realizó un análisis de las propiedades funcionales de los almidones lintnerizados. Resultados: La concentración de ácido influyó significativamente (p<0.05) en el grado de hidrólisis de los almidones nativos de yuca y ñame. La variación en las señales de absorbancia en los espectros de infrarrojo, debido al estiramiento de grupos funcionales O-H y C-H, permite inferir cambios en la estructura y enlaces de los gránulos de almidón. El proceso de hidrólisis provocó cambios significativos en las propiedades funcionales de los almidones de yuca y ñame. Conclusiones: El proceso de lintnerización disminuyó significativamente la viscosidad máxima, asociado a un aumento del grado de cristalinidad y disminución del contenido de amilosa por hidrólisis ácida. Los almidones lintnerizados alcanzan una mayor estabilidad durante el calentamiento y tienden a disminuir el proceso de retrogradación. Las diferencias estructurales, morfológicas y parámetros de gelatinización entre los almidones lintnerizados de las dos especies están en función del arreglo estructural de la amilopectina, relación amilosa/amilopectina y arquitectura del gránulo o una combinación de las mismas.Palabras clave: Hidrólisis ácida, Dioscorea rotundata cv, retrogradación, sinéresis, cristalinidad. ABSTRACTAntecedents: Actually, is necessary the development and production of modified starches for enhancing the functional properties of native starches and extend its applicability as an additive in the food industry furthermore, there is the initiative to promote the use of amylaceous raw materials of great

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The influence of bath and probe sonication on the physicochemical and microstructural properties of wheat starch

Jamalabadi

Saremnezhad

Bahrami³

et al. 2019

Food Science & Nutrition

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Ultrasound has been rapidly applied successfully in diverse food technological aspects including improvement of functional properties of food ingredients such as starch. This work was carried out to compare the influence of two types of sonication, bath and probe, on several physicochemical and microstructural properties of wheat starch. Two sonication probes (200 and 400 W) and a sonication bath (690 W) were applied to treat wheat starch suspensions at 15 and 30 min. Sonication time in 400 W probe was intermittent while for the other treatments, it was continuous. Swelling capacity (SC), solubility (SB), turbidity (TB), and oil absorption (OA) parameters were investigated for native (control) and sonicated wheat starch. Moreover, scanning electron microscopy (SEM) was performed to determine the influence of sonication treatments on the morphology of wheat starch granules. The highest level of SB and OA, as well as the lowest SC, was obtained for starch samples treated with 200 W sonication probe, while no significant difference ( p < 0.05) was observed between two sonication times (15 and 30 min). The SEM images showed significant and nonuniform impact of ultrasound on the structure of starch granules in which some granules remained almost smooth, but some showed high irregular surfaces or even in some cases structure collapse. The highest disintegration of granules was obtained in probe 200 W treatments.

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Effects of annealing, acid hydrolysis and citric acid modifications on physical and functional properties of starches from four yam (Dioscorea spp.) cultivars

Cited by 95 publications

References 29 publications

Effects of tempering (annealing), acid hydrolysis, low-citric acid substitution on chemical and physicochemical properties of starches of four yam (Dioscorea spp.) cultivars

Effects of tempering (annealing), acid hydrolysis, low-citric acid substitution on chemical and physicochemical properties of starches of four yam (Dioscorea spp.) cultivars

LINTNERIZACIÓN DE ALMIDONES NATIVOS DE YUCA (Manihot Esculenta Crantz) Y ÑAME (Dioscorea rotundata)

The influence of bath and probe sonication on the physicochemical and microstructural properties of wheat starch

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