Effects of annealing on the physicochemical properties of fermented cassava starch (polvilho azedo)

Gomes, Anida Maria Moraes; Silva, Claudio E. Mendes da; Ricardo, Nágila M.P.S.

doi:10.1016/j.carbpol.2004.11.016

Cited by 101 publications

(60 citation statements)

References 22 publications

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“…After treatments, the solubility values of HMT and EHMT starch samples were decreased from 9.46% to 8.74% and 7.41%, respectively. Enhanced interaction between amylose-amylose and amylose-amylopectin chains, which leads to a decrease in the leaching of carbohydrate material was reported [23]. When debranching treatment by pullulanase was combined with HMT, the extent of interaction between starch chains was increased, which explained the lower solubility of EHMT starch.…”

Section: Swelling Power and Solubilitymentioning

confidence: 88%

Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet Potato

Zheng

Wang

et al. 2016

Molecules

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Abstract:Purple sweet potato starch is a potential resource for resistant starch production. The effects of heat-moisture treatment (HMT) and enzyme debranching combined heat-moisture treatment (EHMT) on the morphological, crystallinity and thermal properties of PSP starches were investigated. The results indicated that, after HMT or EHMT treatments, native starch granules with smooth surface was destroyed to form a more compact, irregular and sheet-like structure. The crystalline pattern was transformed from C-type to B-type with decreasing relative crystallinity. Due to stronger crystallites formed in modified starches, the swelling power and solubility of HMT and EHMT starch were decreased, while the transition temperatures and gelatinization enthalpy were significantly increased. In addition, HMT and EHMT exhibited greater effects on the proliferation of bifidobacteria compared with either glucose or high amylose maize starch.

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Section: Swelling Power and Solubilitymentioning

confidence: 88%

Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet Potato

Zheng

Wang

et al. 2016

Molecules

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“…Alguns estudos relatam valores de viscosidade máxima em torno de 225 RVU para polvilho azedo e próximo a 380 RVU para o amido nativo de mandioca (GOMES et al, 2005;SANTISOPASRI et al, 2001;CHATAKANONDA et al, 2003). Os resultados encontrados no presente estudo variaram de 157,19 RVU (P5) a 278,61 RVU (P2).…”

Section: Propriedades De Pastaunclassified

Avaliação do processo produtivo de polvilho azedo em indústrias de Santa Catarina

Aquino

Gervin

Amante

2016

Braz. J. Food Technol.

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“…Annealing starch with excess water (>40%, w/w) at temperatures that are below gelatinization temperature and above glass transition temperature for a certain period of time [4] Downloaded by [University of Sydney Library] at 04: 31 11 October 2015 A c c e p t e d M a n u s c r i p t 3 results in obvious changes in gelatinization characteristics, such as the size, amylose content and swelling power of starches, and makes the starch crystalline structures perfect [5,6] .…”

Section: Introductionmentioning

confidence: 99%

Effects of Annealing and Additives on the Gelatinization, Structure, and Textural Characteristics of Corn Starch

Yi-jian

Wang

et al. 2015

International Journal of Food Properties

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The effects of additives (sucrose, glucose and sodium chloride) on textural properties of native and annealed corn starch gels were measured using DSC (Differential Scanning Calorimetry), XRD (X-ray diffraction), SEM (Scanning Electron Microscopy) and TA (Texture Analyzer).Annealing temperature, additive concentration and pH affected the corn starch gels. Firmness, consistency, cohesiveness and viscosity values ranged from 20.55 to 43.70 g, 213.67 to 412.00 g/sec, -25.81 to -15.22 g and -104.21 to -6.73 g/sec, respectively. The eigenvalue of the texture characteristics of annealed corn starch decreased without additives, and increased with additives.Annealing at 55 °C had more effect than did annealing at 45 °C.

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Effects of annealing on the physicochemical properties of fermented cassava starch (polvilho azedo)

Cited by 101 publications

References 22 publications

Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet Potato

Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet Potato

Avaliação do processo produtivo de polvilho azedo em indústrias de Santa Catarina

Effects of Annealing and Additives on the Gelatinization, Structure, and Textural Characteristics of Corn Starch

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