Gelatinization, pasting and retrogradation properties and molecular fine structure of starches from seven cassava cultivars

Tappiban, Piengtawan; Pang, Yuehan; Sraphet, Supajit; Srisawad, Nattaya; Smith, Duncan R.; Wu, Peng; Triwitayakorn, Kanokporn; Bao, Jinsong

doi:10.1016/j.ijbiomac.2020.02.119

Cited by 26 publications

(10 citation statements)

References 42 publications

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“…cooking) (Kiin-Kabari et al, 2015). The values for BV were lowest for CSF (519.7 cP) (Su et al, 2020;Tappiban et al, 2020), which could be attributed to interactions between the starch, and increasing fat contents and protein in the blends. This study results imply a significant reduction of PV and BV of porridge made from cassava CSF could be attainable at 25% chia seeds content.…”

Section: Peak Viscosity (Cp)mentioning

confidence: 89%

Proximate composition, pasting and functional properties of composite flour blends from cassava and chia seeds flour

Katunzi-Kilewela

Rweyemamu

Kaale

et al. 2021

Food sci. technol. int.

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The study established the proximate composition, pasting, and functional properties of cassava flour (CF) blended with chia seeds flour (CSF). Composite flour was prepared by blending CF with CSF in the ratios of 95:05, 90:10, 85:15, 80:20, and 75:25 with CF and CSF used as controls, respectively. The effect of blending significantly (p < 0.05) increased protein, fat, fibre, and ash contents as CSF increased. On other hand, moisture and carbohydrate contents decreased significantly. Pasting properties of composite flour blends decreased significantly (p < 0.05) as the incorporation of CSF increased and a noticeable change was observed for composite flour (75:25) except for peak time and pasting temperature. Functional properties of water absorption capacity (WAC) of CSF were significantly different with CF and composite flour blends. Oil absorption capacity (OAC) of CF and CSF were significantly different, while the composite flour blends had varied OAC due to the inclusion of the different amounts of CSF. The swelling capacity (SC) of CF and CSF were not significantly different, but composite flour blends were significantly different from both CSF and CF. The least gelation concentration (LGC) and bulk density (BD) increased significantly as chia seeds increased. Increased concentration of chia CSF in the composite flour blends showed to alter the functional properties. This study recommends composite flour 75:25 for processing semiliquid products like porridge due to reduced pasting properties values that may be associated with increased energy density compared to CF.

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Section: Peak Viscosity (Cp)mentioning

confidence: 89%

Proximate composition, pasting and functional properties of composite flour blends from cassava and chia seeds flour

Katunzi-Kilewela

Rweyemamu

Kaale

et al. 2021

Food sci. technol. int.

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“…This hinders the commercialization of yam starch. The difference in starch processing performance is due to differences in the structure of the starch itself [ 16 , 17 , 18 ]. Although there are currently some studies on the particle size, crystal structure, and molecular structure of yam starch, they have ignored the relationship between functional properties and the structure of yam starch.…”

Section: Introductionmentioning

confidence: 99%

Structure and Processing Properties of Nine Yam (Dioscorea opposita Thunb) Starches from South China: A Comparison Study

Zou

et al. 2022

Molecules

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In order to explore the processing and application potential of Chinese yam starch, nine kinds of Chinese yam starch (GY11, GY5, GY2, GXPY, LCY, SFY, MPY, SYPY, ASY) from South China were collected and characterized. The chemical composition, rheological properties, thermal properties, and in vitro starch digestion were compared, and the correlation between the structure and processing properties of these yam starches was analyzed using Pearson correlation. The results show that GY2 had the highest amylose content of 28.70%. All the yam starches were similarly elliptical, and all the yam starch gels showed pseudoplastic behavior. Yam starches showed similar pasting temperatures and resistant starch content, but SYPY showed the largest particle size (28.4 μm), SFY showed the highest setback (2712.33 cp), and LCY showed the highest peak viscosity (6145.67 cp) and breakdown (2672.33 cp). In addition, these yam starches also showed different crystal types (A-type, B-type, C-type), relative crystallinity (26.54–31.48%), the ratios of 1045/1022 cm−1 (0.836–1.213), pasting properties, and rheological properties, so the yam starches have different application potentials. The rheological and pasting properties were related to the structural properties of starch, such as DI, Mw, and particle size, and were also closely related to the thermodynamic properties. The appropriate processing methods and purposes of the processed products of these yam starches can be selected according to their characteristics.

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Section: Introductionmentioning

confidence: 99%

“…Some properties of modified starches, much sought after by the food industry, are resistance to continuous cycles of freezing and defrosting, shear resistance, higher thermal stability, increased yield, better gel texture and consistency, cold water solubility as well as lower degradation rates. [2,5,7,[10][11][12][13] The freezing of cheese bread dough facilitates storage, transportation, and national and/or international marketing, increasing the visibility of the product. Regarding the industrial production of cheese bread, there has been an increase in the use of additives that enrich their physical properties, as well as incorporate value to the product.…”

Section: Introductionmentioning

confidence: 99%

Techno‐Functional Properties of Cheese Breads with Native and Modified Cassava Starch Produced in an Industrial System

et al. 2021

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This study aims to evaluate the influence of combined use of native cassava starch (CS) and modified cassava starches (MCS) on the quality of cheese bread formulations processed and frozen in an industrial system. The techno‐functional properties are evaluated on the dough and pieces of bread after baking. The formulation with the highest amylose content (28 wt%) and relatively smaller granule size (14–32 µm) contributes to the viscosity of the mass (1614 centipoise(cP)) and to the expansion rate (1.47) and compressive strength (17.5 N) of the cheese bread, which increases product quality, as consumers expect cheese bread to be lightweight. Furthermore, acceptability is correlated positively with the compressive strength (r = 0.761), moisture (r = 0.908), and negatively with the overall density (r = −0.994). The use of acetylated and pre‐gelatinized modified starches contributed positively to the properties during the bun's production, such as texture, softness, and compact crumbs, as well as a little number of alveoli with no network formation and not requiring scalding. Cassava starches have a definitive role in the industrial production of cheese bread buns, and, in this way, the combination of native and modified starches is of fundamental importance to ensure the product's final quality.

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Gelatinization, pasting and retrogradation properties and molecular fine structure of starches from seven cassava cultivars

Cited by 26 publications

References 42 publications

Proximate composition, pasting and functional properties of composite flour blends from cassava and chia seeds flour

Proximate composition, pasting and functional properties of composite flour blends from cassava and chia seeds flour

Structure and Processing Properties of Nine Yam (Dioscorea opposita Thunb) Starches from South China: A Comparison Study

Techno‐Functional Properties of Cheese Breads with Native and Modified Cassava Starch Produced in an Industrial System

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