Functionality of maize, wheat, teff and cassava starches with stearic acid and xanthan gum

Maphalla, Thabelang Gladys; Emmambux, Mohammad Naushad

doi:10.1016/j.carbpol.2015.09.004

Cited by 32 publications

(29 citation statements)

References 42 publications

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“…There was no increase in viscosity during the long pasting of maize starch extrudate with stearic acid. These results were different from those of several authors working on maize and teff starches pasted with stearic acid, which showed an increase in viscosity during long pasting. The increase in viscosity reported by these authors during long pasting has been attributed to the formation of ALCs.…”

Section: Resultscontrasting

confidence: 99%

“…The first peak viscosity of maize starch extrudates without stearic acid was higher than the first peak viscosity of maize starch extrudates with 1.5% and 4% stearic acid for the different screw configurations and screw speeds. Maphalla and Emmambux also reported that the first peak viscosity of maize and teff starches pasted without stearic acid was higher than the first peak viscosity of maize and teff starches pasted with stearic acid. This is also related to the lower WAI and lower particle size observed under the microscope.…”

Section: Resultsmentioning

confidence: 93%

“…Some extrudates also produced a relatively small endotherm at ≈112–120 °C. The endotherm with a temperature range of 62–69 °C of maize extrudate with 4% stearic acid corresponds to the presence of free or uncomplexed stearic acid . The other major endotherm was type I ALCs …”

Section: Resultsmentioning

confidence: 97%

“…This observation suggests that extrusion as a high‐temperature and short‐duration process does not allow the formation of type II ALCs. Wokadala et al showed that time is important for type I ALCs to anneal and form type II complexes: the authors found that pasting for 11.5 min mostly produced type I complexes, whereas pasting for 130 min produced type II ALCs …”

Section: Resultsmentioning

confidence: 99%

“…The addition of lipids alone and lipids with xanthan gum to starch are better alternatives than synthetic chemicals in producing “clean label‐modified starches.” Maphalla and Emmambux reported a reduction in the first peak viscosity followed by a second high peak viscosity after 30 min of pasting and the production of a non‐gelling starch during cooling for maize starch pasted with stearic acid. The high‐paste non‐gelling starch was attributed to the formation of amylose–lipid complexes (ALCs) …”

Section: Introductionmentioning

confidence: 99%

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Effects of Screw Configuration, Screw Speed, and Stearic Acid Addition on the Functional Properties and Structural Characteristics of Maize Starch Extrudates

Panyoo

Emmambux

2019

Starch - Stärke

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Starch modification is usually achieved with synthetic chemicals but cannot be referred to as “clean label.” Fatty acids, such as stearic acid, can be used to modify starch by forming amylose–lipid complexes (ALCs) to potentially produce non‐gelling “clean label” starches. The objective of this study is to determine the effects of screw configuration, screw speed, and stearic acid addition during extrusion cooking on the properties of extruded maize starch. A 2 × 2 × 3 factorial design is used. That is, two screw types (normal‐ and reactor‐type), two screw speeds (100 and 125 rpm), and three levels of stearic acid (0%, 1.5%, and 4%) are applied at a feed rate of 5 kg h−1 and a barrel moisture content of 40%. The extrudates are dried and milled, and their functional properties, including the water absorption index (WAI), water solubility fraction (WSF), pasting properties, and gel texture, are determined. Extrusion cooking of maize starch with a normal screw and stearic acid (1.5% or 4%) significantly (P < 0.05) decrease the WAI and first peak viscosity of the maize starch extrudate. Extrusion cooking of maize starch with a normal screw or reactor screw and stearic acid (1.5% or 4%) significantly (P < 0.05) decrease the gel texture of the maize starch extrudate. Extrusion cooking of maize starch with a reactor screw, stearic acid (1.5% or 4%) and a screw speed of 125 rpm after 90 min of pasting produce more amylose–lipid complexes. Extrusion cooking of maize starch with added stearic acid has the potential to produce non‐gelling “clean label” ALCs.

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Section: Resultscontrasting

confidence: 99%

Section: Resultsmentioning

confidence: 93%

Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effects of Screw Configuration, Screw Speed, and Stearic Acid Addition on the Functional Properties and Structural Characteristics of Maize Starch Extrudates

Panyoo

Emmambux

2019

Starch - Stärke

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Sensory, Tribological, and Rheological Profiling of “Clean Label” Starch–Lipid Complexes as Fat Replacers

et al. 2019

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Dietary fat is highlighted as one of the critical risk factors that contribute to a number of chronic diseases. In this study, the sensory profile, tribological, and rheological properties of starch–lipid complexes, as a potential fat replacer, is investigated. Starch–lipid complexes are formulated by incorporating food friendly chemicals (stearic acid and monoglyceride) into maize starch by wet‐heat processing and compared with a commercial fat replacer. The starch–lipid complexes have good lubricating properties and are described by the panelists as being glossy, smooth, creamy, and easy‐to‐swallow. All the complexes exhibited a shear thinning behavior and had lower firmness, due to their non‐gelling ability compared to the commercial fat replacer. The properties of starch–lipid complexes for non‐gelling, good lubricating, smooth, and creamy can be related to the formation of amylose–lipid complexes and other properties. The complexes have the potential to produce non‐gelling emulsions having a creamy and smooth texture with no adverse effect on the overall aroma and flavor.

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Modification of Moth Bean Starch Using Mixture of Organic Acids under Dry Heating

et al. 2019

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Moth bean (Vigna aconitifolia) starch is modified in its dry state (110 °C for 8 h, 14% moisture) using various ratios of organic acids (citric acid and stearic acid) in solvent free (solid–solid) reaction mode. Apparent amylose content is observed to increase in organic acid treated starches. Modified starches show lower swelling power than native starch. Scanning electron micrographs display rough granules surface for treated starches. Crystalline polymorphic pattern of moth bean starch is unaffected by organic acid treatment and dry heating. However, relative crystallinity increases after dry modification. Pasting properties indicate reduction following hydrolysis and loss of granular strength. Resistant starch (RS) content increases as an effect of the modification. This novel modification provides different functionality as compared to aqueous protocols and also provides a clean alternative to replace acid hydrolysis process with concentrated mineral acids.

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Functionality of maize, wheat, teff and cassava starches with stearic acid and xanthan gum

Cited by 32 publications

References 42 publications

Effects of Screw Configuration, Screw Speed, and Stearic Acid Addition on the Functional Properties and Structural Characteristics of Maize Starch Extrudates

Effects of Screw Configuration, Screw Speed, and Stearic Acid Addition on the Functional Properties and Structural Characteristics of Maize Starch Extrudates

Sensory, Tribological, and Rheological Profiling of “Clean Label” Starch–Lipid Complexes as Fat Replacers

Modification of Moth Bean Starch Using Mixture of Organic Acids under Dry Heating

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