Effects of sucrose, isomalt and maltodextrin on microstructural, thermal, pasting and textural properties of wheat and cassava starch gel

Pourmohammadi, Kiana; Abedi, Elahe; Hashemi, Seyed Mohammad Bagher; Torri, Luisa

doi:10.1016/j.ijbiomac.2018.09.172

Cited by 40 publications

(19 citation statements)

References 42 publications

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“…The gelatinization properties of the native and modified wheat starches were analyzed using a DSC instrument (OIT‐5000; Sanaf) equipped with STAR software making using of Pourmohammadi et al () method. The device was calibrated with indium and mercury, and an empty pan was used as a reference.…”

Section: Methodsmentioning

confidence: 99%

“…The moisture, fat, ash, and protein of native (N) and AC wheat starch prepared under ultrasonication were specified along with the standard methods of AACC, 2000. Amylose content (%) was calculated by iodine method (Pourmohammadi, Abedi, Hashemi, & Torri, 2018).…”

Section: Methodsmentioning

confidence: 99%

“…Using the method described by Pourmohammadi et al (), the pasting properties of the native and modified wheat starches were determined through RVA (Newport Scientific Pty. Ltd) interfaced with a personal computer.…”

Section: Methodsmentioning

confidence: 99%

“…The microstructure of the modified starch was specified using SEM (Model Leica Cambridge) by use of the method proposed by Pourmohammadi et al (2018).…”

Section: Microstructure Determinationmentioning

confidence: 99%

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Dual‐frequency ultrasound for ultrasonic‐assisted esterification

Abedi

Pourmohammadi

Abbasi

2019

Food Science & Nutrition

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The optimization of wheat starch esterification (acetylation) with a high degree of substitution was performed through response surface methodology (RSM) via various concentrations of reagents (acetic anhydride), pHs, and temperatures under various ultrasonication frequencies (25, 40, and 25 + 40 kHz). According to RSM methodology, optimized samples were selected by achieving high degrees of substitution at various frequencies, temperatures, and pHs. Solubility, swelling, X‐ray, RVA, DSC, freeze–thaw stability, texture, and SEM analysis of the optimized samples were performed at three frequencies. X‐ray pattern exhibited a more significant reduction in the crystallinity percentage of esterified starch at frequency 25 + 40 kHz compared with 25 kHz, 40 kHz, and native starch. According to DSC analysis, To, Tp, Tc, and enthalpy of gelatinization (ΔH gel) were lower in AC at frequency 25 + 40 kHz compared with AC at frequency 25 and 40 kHz and N starches. According to morphology analysis, in acetylated starches at 25 and 40 kHz, the surfaces and small granules underwent more damage, whereas in 25 + 40 kHz, large granules were more affected than small granules. Upon acetylation, freeze–thaw stability and textural properties of the starch significantly increased and decreased, respectively. The peak and final viscosity of acetylated starch increased (25 + 40 kHz ˃ 25 kHz ˃ 40 kHz ˃ N starch).

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

“…The microstructure of the modified starch was specified using SEM (Model Leica Cambridge) by use of the method proposed by Pourmohammadi et al (2018).…”

Section: Microstructure Determinationmentioning

confidence: 99%

See 2 more Smart Citations

Dual‐frequency ultrasound for ultrasonic‐assisted esterification

Abedi

Pourmohammadi

Abbasi

2019

Food Science & Nutrition

Self Cite

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“…For instance, delay in gelatinization and change on transient temperatures of starches was reported by addition of hydrocolloids (Varela et al, 2016, Funami et al, 2008. Also, change on thermal, pasting, and rheological properties of starch and starch/xanthan gum mixtures were reported in presence of sucrose (Pourmohammadi et al, 2018;Chantaro & Pongsawatmanit, 2010;Wang et al, 2009). Different authors have considered the effect of the presence of other components on the functional properties of high moisture content starch systems (above 80 wt.% moisture).…”

Section: Introductionmentioning

confidence: 99%

Assessment of simultaneous addition of sucrose and xanthan effects on the thermal, pasting, and rheological behavior of corn starch

Zolelmein

Movahhed

Azizi

et al. 2019

Journal of Texture Studies

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Plasticizers' effect on pH indicator film based on starch and red grape skin extract for monitoring fish freshness

et al. 2023

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This work aimed to develop a novel colorimetric indicator film from cassava starch, isomalt and glycerol with 20% wt.% of grape skin extract (GSE) by casting to be used as an indicator of fish freshness. The plasticizers were used in the concentration of 33% at five levels: 100/0, 70/30, 60/40, 50/50 and 0/100 (%w/w isomalt/glycerol). Fourier transform infrared spectroscopy (FTIR), X‐ray diffraction (XRD) and RGB colour analysis showed the homogenous distribution of GSE in the starch matrix. The presence of GSE reduces the thermal stability, k1 value, solubility, swelling values and the %E and increases the tensile strength (TS), revealing its plasticizing potential action in the presence of isomalt. The influence of pH on the colours of the film containing GSE and its indicator activity were evaluated. The results showed that the film produced operates in a wide pH range, being an excellent candidate as an indicator for monitoring fish freshness.

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Effects of sucrose, isomalt and maltodextrin on microstructural, thermal, pasting and textural properties of wheat and cassava starch gel

Cited by 40 publications

References 42 publications

Dual‐frequency ultrasound for ultrasonic‐assisted esterification

Dual‐frequency ultrasound for ultrasonic‐assisted esterification

Assessment of simultaneous addition of sucrose and xanthan effects on the thermal, pasting, and rheological behavior of corn starch

Plasticizers' effect on pH indicator film based on starch and red grape skin extract for monitoring fish freshness

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