Effects of corn oil on glass transition temperatures of cassava starch

Effect of two different lipid sources on glass transition temperatures and tensile properties of corn semolina

“…This result seems contradictory with the previously reported findings that indicate that lipids retard chain ordering in starch pastes (Paton, 1987;Wang and White, 1994;Siswoyo and Morita, 2001). However, at low to intermediate moisture content systems, comparable to the ones considered here, Madrigal et al (2011) also showed that added corn oil favored molecular mobility. These authors found that cassava starch is plasticized by corn oil because of hydrophobic-hydrophilic type interactions with starch.…”

“…Two transitions from both tan d-DMTA (at around 55°C) and first DSC scans (between 45 and 60°C) in cassava starch-corn oil blends with low to intermediate water content were also found by Madrigal et al (2011). As reported by these authors, addition of corn oil seems to reduce the moisture content needed for the occurrence of these transitions, which agreed with the results presented in Table 2 when comparing CS with CS-CO-2% and CS-CO-3%.…”

“…However, a plasticizing action should also be expected, as already pointed out by Madrigal et al (2011). This plasticization effect is believed to occur because of the hydrophobic-hydrophilic groups present in natural oils, which can interact with similar moieties in starch biopolymers.…”

“…Transformed or amorphous CS, CS-CO and CS-CG blends were carried out as in previous works (Farhat et al, 2003;Chanvrier et al, 2006;Perdomo et al, 2009;Sandoval et al, 2009;Madrigal et al, 2011;García et al, 2012). They were obtained by placing the moistened blends in 12 Â 10 Â 2 mm 3 frames between Kapton Ò polyimide sheets and subjected them to a pressure of 3500 psig in a hydraulic press (ADQ 11, model PP25T).…”

Effect of pre-dehydration treatment on the in vitro digestibility of starch in cookie

“…It was found that crystalline amylopectin in cookie dough was characterised by a much lower T m than in wheat flour. This indicates that wheat starch can be plasticized by not only water, but also by the other constituents in the cookie dough such as sugar (Kalichevsky, Jaroszkiewicz, & Blanshard, 1992a;Mathew & Dufresne, 2001;Roos, 1995) and fat (Kalichevsky, Jaroszkiewicz, & Blanshard, 1992b;Madrigal, Sandoval, & Müller, 2011;Pommet, Redl, Morel, & Guilbert, 2003).…”