Functional properties of heat-moisture treated maize meal with added stearic acid by infrared energy

Mapengo, Clarity R.; Emmambux, M. Naushad

doi:10.1016/j.foodchem.2020.126846

Cited by 16 publications

(6 citation statements)

References 37 publications

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“…Type IIa and type IIb ALCs indicate transformation to larger and more stable crystallites [19]. The presence of more stable type IIb ALCs in IRHMT combined with SA (2 h) could explain the increased RS reported in Table 2, as ALC can be resistant to alpha-amylase hydrolysis [4]. The formation of the amylose−SA complexes and more ordered crystallites was consistent with the restricted swelling of starch granules (Table 3) and the reduced starch hydrolysis shown in Fig.…”

Section: Thermal Properties and Crystalline Structure After Short Pas...supporting

confidence: 71%

“…Stearic acid addition was done before HMT using the method by Mapengo & Emmambux [4]. Maize starch with and without stearic acid (30 g, dry basis) was weighed and put into bottles.…”

Section: Fatty Acid Addition (Stearic Acid/sa) and Heat-moisture Trea...mentioning

confidence: 99%

“…The current industrial trend is towards novel energy-efficient and environment-friendly technologies, delivering high-quality and safe processed food and food ingredients. Infrared energy can be used in food processes due to its energy & time efficiency [4]. Although much work has been conducted to investigate the starch digestibility and the structural properties of HMT starches using conventional oven heating methods, limited studies have investigated the structure and digestibility of pasted starch-lipid mixture after HMT using infrared energy.…”

Section: Introductionmentioning

confidence: 99%

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Structural and digestibility properties of infrared heat-moisture treated maize starch complexed with stearic acid

Mapengo

Ray

Emmambux

2021

International Journal of Biological Macromolecules

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Section: Thermal Properties and Crystalline Structure After Short Pas...supporting

confidence: 71%

“…Stearic acid addition was done before HMT using the method by Mapengo & Emmambux [4]. Maize starch with and without stearic acid (30 g, dry basis) was weighed and put into bottles.…”

Section: Fatty Acid Addition (Stearic Acid/sa) and Heat-moisture Trea...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Structural and digestibility properties of infrared heat-moisture treated maize starch complexed with stearic acid

Mapengo

Ray

Emmambux

2021

International Journal of Biological Macromolecules

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“…It is important to note that combination treatments (such as the addition of other components such as lipids, phenolics, or proteins) by Mapengo and Emmambux, [13] Li et al, [14] , Mapengo et al, [7] and Chen et al [15] promoted more RS yield. The use of lipid addition coupled with infrared HMT facilitates more amylose-lipid complex formation.…”

Section: Infrared Energymentioning

confidence: 99%

Processing Technologies for Developing Low GI Foods – A Review

Mapengo

Emmambux

2022

Starch Stärke

Self Cite

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This paper reviews the various technologies employed to lower the glycemic index of foods and provides a future outlook for starchy foods. The glycemic index of foods can be reduced by increasing resistant starch or slowly digestible starch. However, information concerning the parameters/settings and mechanisms by which several technologies can be used are limited. Technologies such as microwave, infrared, ultrasonic, autoclaving, and high hydrostatic pressure can facilitate more interactions between food components, thereby resulting in the formation of various types of resistant starch or slowly digestible starch. Based on the findings of this paper, the use of microwave technology to produce resistant starch has been sufficiently reported in comparison to the other technologies. Given the research done in the last two decades regarding other technologies, there is a need for more research work on optimizing the parameters or processing conditions for thermal and non‐thermal technologies in order to produce low GI starch and starchy foods. There is limited work done on combination treatments that can effectively develop low GI foods. The data provided for glycemic index and starch digestibility kinetics is mostly from in vitro studies.

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“…[16] Several researchers have worked on how lipids and HMT affect the properties of starch. Mapengo, Ray, and Emmambux [18] worked on the properties of HMT maize starch after long pasting (120 min holding at 91°C), while Mapengo and Emmambux [19] reported an increase in RS in heat moisture treated maize meal by infrared with stearic acid. Comparison of the properties of starches with their respective flours after HMT has been done on sorghum starch/flour, [20] rice flour/starch, [21] and wheat starch/flour.…”

Section: Introductionmentioning

confidence: 99%

In Vitro Starch Digestion and Physicochemical Properties of Maize Starch and Maize Meal Modified by Heat‐Moisture Treatment and Stearic Acid

2021

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The physicochemical and nutritional properties of heat‐moisture treated (HMT) maize starch and maize meal with stearic acid (SA) are studied. The addition of SA followed by HMT produces nongelling starch and maize meal porridge with reduced pasting viscosity. Heat‐moisture treatment significantly (P ≤ 0.05) decreases the starch hydrolysis, increases resistant starch, and lowers estimated glycaemic index of both maize meal and maize starch with SA. These changes are due to a more organized crystalline structure between starch polymers and well as the formation of amylose–lipid complexes as shown by differential scanning calorimeter and X‐ray diffraction. There seems to be a synergistic effect between HMT and stearic addition as HMT promotes more starch polymer interaction compared to amylose–lipid formation for stearic acid addition. These results suggest that HMT combined with SA can be used to manufacture starch‐based functional ingredients and foods with reduced glycaemic index.

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Functional properties of heat-moisture treated maize meal with added stearic acid by infrared energy

Cited by 16 publications

References 37 publications

Structural and digestibility properties of infrared heat-moisture treated maize starch complexed with stearic acid

Structural and digestibility properties of infrared heat-moisture treated maize starch complexed with stearic acid

Processing Technologies for Developing Low GI Foods – A Review

In Vitro Starch Digestion and Physicochemical Properties of Maize Starch and Maize Meal Modified by Heat‐Moisture Treatment and Stearic Acid

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