Functional and Amylographic Properties of Physically-Modified Sweet Potato Starch

Marta, Herlina; Tensiska, Tensiska

doi:10.18502/kls.v2i6.1091

Cited by 22 publications

(14 citation statements)

References 22 publications

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“…The conditions of SC‐CO 2 + EtOH extraction, particularly high temperature (86 o C), might cause an increase in molecular mobility and cause structural changes in pea starch that lead to less swelling and a lower pasting viscosity than in nonextracted flour (Garcia‐Solaesa et al, 2019). A similar pattern was determined by Marta and Tensiska (2017) and Kim, Oh, and Chung (2017) for heat‐moisture treated sweet potato starch and brown rice flour, respectively. In contrast, Garcia‐Solaesa et al (2019) reported a similar pasting profile for SC‐CO 2 defatted quinoa grits and native quinoa grits.…”

Section: Resultssupporting

confidence: 86%

“…Lower peak viscosity of extracted pea flours compared to nonextracted pea flours indicated a reduction in water absorption capacity by the starch granules. As a result, a slow hydration and less swelling along with the amylose leaching occurs during heating (Marta & Tensiska, 2017). The conditions of SC‐CO 2 + EtOH extraction, particularly high temperature (86 o C), might cause an increase in molecular mobility and cause structural changes in pea starch that lead to less swelling and a lower pasting viscosity than in nonextracted flour (Garcia‐Solaesa et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

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Effects of ethanol modified supercritical carbon dioxide extraction and particle size on the physical, chemical, and functional properties of yellow pea flour

2020

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Background and objectives Supercritical carbon dioxide + ethanol (SC‐CO2 + EtOH) extraction was previously found to improve organoleptic attributes of yellow pea (Pisum sativum L.) flour. However, the impact of this extraction, in combination with different flour particle sizes, on physical, chemical, and functional properties of yellow pea flour was not established and is thus the focus of this study. Findings The interaction effect between SC‐CO2 + EtOH extraction and yellow pea flour particle size lead to differences in physical, chemical, and functional properties. Extraction caused reductions in most chemical constituents and a lowering of functionality test values such as pasting viscosities. Variable impacts of particle size on flour composition and functionality were observed. Conclusion The impacts of particle size on functionality were anticipated. The degree of differences in functionality between extracted and nonextracted yellow pea flour was not anticipated. Scanning electron micrographs supported protein‐rich particle adherence to the surface of starch granules of extracted pea flour. This observed modification may be responsible for differences in functionality between extracted and nonextracted flours. Significance and novelty The SC‐CO2 + EtOH extraction method combined with particle size can be an effective method to modify the functionality of yellow pea flour and ultimately diversifying its application in food systems.

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Section: Resultssupporting

confidence: 86%

Section: Resultsmentioning

confidence: 99%

Effects of ethanol modified supercritical carbon dioxide extraction and particle size on the physical, chemical, and functional properties of yellow pea flour

2020

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“…The solubility rate is also related to the presence of soluble amylose as starch component that was released and diffused from the starch granules during the swelling process (Zavareze;Dias, 2011). Previous study about potato starch showed that superheated steam at any temperature (between 100 °C to 160 °C) increased molecule mobility, affecting solubility decline in modified potato starch due to additional bindings among amylose-amylose and amylose-amylopectin interaction (Marta;Tensiska, 2017). Based on Table 1, it is known that modified arrowroot starch has a higher content of resistant starch when compared to the content of resistant starch in natural arrowroot starch.…”

Section: Sweet Bread Texturementioning

confidence: 99%

Modified arrowroot starch and glucomannan for preserving physicochemical properties of sweet bread

et al. 2020

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Sweet bread is associated with smooth texture and high carbohydrate content, tasty and filling - quality that makes it preferred for snack. The key is in formulating raw material and other components. Commonly, sweet bread has short shelf life. Frozen dough could be the solution to this problem, and glucomannan addition during freezing process should be able to improve its physicochemical characteristics. This research aims to determine the effect of adding modified arrowroot (Maranta arundinacea L.) starch (MAS) as substitution, and glucomannan as frozen dough cryoprotectant toward sweet bread’s physicochemical. Randomized Complete Block Design Factorial (RCBD) was applied, and two factors were studied. The first factor was modified arrowroot starch (0.00%, 3.75%, and 7.50%) and the second was glucomannan (0.0%, 0.5%, and 1.0%). The best result was combination between MAS 3.75% and glucomannan 0.5%, reaching dough expansion volume range of 50% to 60%, bread expansion volume range of 77% to 80%, hardness range of 2 N mm-2 to 3 N mm-2, elasticity range of 88% to 96%, moisture content of 16% to 19%, ash content of 1.4% to 1.7%, fat content of 10% to 15%, protein content of 5%, and carbohydrate content of 51% to 66%. MAS is able to substitute wheat flour in bread production only if it is combined with glucomannan.

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“…Swelling and WAC were correlated since swelling was influenced by the ability of starch to bind with water molecules through hydrogen bonding. The increased swelling of the starch granules rupture is caused by intermolecular hydrogen bonding in the area of amorphous regions occurring at temperatures below 70°C [48]. The strong correlation of swelling power and WAC is shown in Figure 4.…”

Section: Discussionmentioning

confidence: 93%

“…The reason for blanching was to retain the desirable color of sweet potatoes. The pregelatinized sweet potatoes had a swelling capacity higher than native sweet potatoes, probably because the increase in swelling was related to the increasing amount of amylose and amylopectin leaching of the starch granules [48]. A high amylose content in potato starch and corn starch powders led to very low swelling power as shown in Table 2 on amylose content.…”

Section: Swelling Capacitymentioning

confidence: 97%

Resistant starch in various starchy vegetables and the relationship with its physical and chemical characteristics

Thủy¹,

Too²,

Vuong³

et al. 2022

J Appl Biol Biotech

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Starch is a complex carbohydrate consisting of numerous glucose units joined by glycosidic bonds. According to digestibility, starch has been categorized into rapidly digestible starch that takes 20 minutes after consumption to be fully digested, slow digestible starch which takes between 20 and 120 minutes to be fully digested in the small intestines, and resistant starch (RS) which resists digestion in the small intestine and undergoes fermentation in the large intestines, hence producing beneficial products for the human health. The study was carried out to compare the contents of RS in different starchy vegetables and analyze the physicochemical properties such as moisture content, amylose content, swelling, and water absorption capacity (WAC) of the chosen food samples and explain the relationship between the physicochemical properties and RS content of the food samples. Potato starch recorded a high resistant starch content at 56.43%, while corn starch was low at 2.82% RS. There was a positive correlation between RS and amylose content. However, there was a negative correlation between swelling capacity and WAC. The RS content of potato starch recorded the least swelling at 1.49 g/g compared to the high value of yellow sweet potatoes of 8.47 g/g. Water absorption capacity presented a similar trend to swelling. In six out of the eight samples analyzed, a high amylose content in starchy foods was an indication of high RS in the food, attributed to its long chain and double helices it forms after gelatinization. A high RS content in foods leads to low swelling capacity and low WAC. Therefore, low swelling in potato starch indicated a high RS content.

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Functional and Amylographic Properties of Physically-Modified Sweet Potato Starch

Cited by 22 publications

References 22 publications

Effects of ethanol modified supercritical carbon dioxide extraction and particle size on the physical, chemical, and functional properties of yellow pea flour

Effects of ethanol modified supercritical carbon dioxide extraction and particle size on the physical, chemical, and functional properties of yellow pea flour

Modified arrowroot starch and glucomannan for preserving physicochemical properties of sweet bread

Resistant starch in various starchy vegetables and the relationship with its physical and chemical characteristics

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