Hydrothermal modification of Indian water chestnut starch: Influence of heat-moisture treatment and annealing on the physicochemical, gelatinization and pasting characteristics

Yadav, B. S.; Guleria, Prixit; Yadav, Ritika B.

doi:10.1016/j.lwt.2013.02.007

Cited by 128 publications

(103 citation statements)

References 28 publications

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“…This agreed with the report of Otegbayo et al (2010). Similar to the observation of Olayinka et al (2008) and Yadav et al (2013), HMT conferred higher swelling power and solubility on the starches of the two cultivars than ANN. The differences observed in the swelling power and solubility of the starches of the two cultivars were attributed to the extent of structural realignment induced by each treatment inside the granules (Adebowale, Henle, Schwarzenbolz, & Doert, 2009).…”

Section: Functional Propertiessupporting

confidence: 92%

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Effect of hydrothermal modifications on the functional, pasting and morphological properties of South African cooking banana and plantain

Alimi

Workneh

Oke

2016

CyTA - Journal of Food

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The effects of annealing and heat-moisture treatment (HMT) on the properties of South African cooking banana (Musa sapietum) starch (CBS) and plantain (Musa paradisiaca) starch (PS) were compared. CBS generally had significantly (p < 0.05) higher swelling power, solubility and water absorption capacity. While both methods of modification employed enhanced the oil absorption capacity of CBS (101.33-124.00%), they led to its decrease in PS (118.33-103.33%). Alkaline water retention increased with modifications in PS (1.04-1.20 g/g) and decreased in CBS (1.47-1.36 g/g). The modifications improved the gelation capacity of the starches. There were marked differences in the pasting properties of cooking banana and plantain starches. Micrographs showed irregular shaped ovoid and spheroid granules for the starches. HMT changed the diffraction patterns of both starches from B-type to C-type. Enhancement of the properties of CBS with hydrothermal modifications shown in this work exposed its potential as a latent valuable ingredient in food processing.Efecto de las modificaciones hidrotérmicas en las propiedades funcionales, pastosas y morfológicas del plátano y el plátano macho surafricanos RESUMEN Se compararon los efectos de los tratamientos de recocido y con calor húmedo en las propiedades de los almidones del plátano (Musa sapietum) (CBS) y plátano macho (Musa paradisiaca) (PS) surafricanos. Los almidones de plátano generalmente tuvieron un poder de hinchazón significativamente mayor (p<0,05), como también mayor solubilidad y capacidad de absorción de agua. Mientras que los dos métodos de modificación utilizados mejoraron la capacidad de absorción de aceite de CBS (101,33-124,00%) y conllevaron a una reducción en el PS (118,33-103,33%). La retención de agua alcalina aumentó con las modificaciones en el PS (1,04-1,20 g/g) y disminuyó en el almidón de plátano (1,47-1,36 g/g). Las modificaciones mejoraron la capacidad de gelificación de los almidones. Se observaron diferencias marcadas en las propiedades pastosas de los almidones de plátano y plátano macho. Las micrografías mostraron una forma ovoide irregular y gránulos esferoidales en los almidones. HMT cambió los patrones de difracción de los dos almidones de tipo B a tipo C. La mejora de las propiedades de CBS con las modificaciones hidrotérmicas mostró en este estudio expuesto su potencial como ingrediente latente y valioso en el procesamiento de alimentos. ARTICLE HISTORY

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Section: Functional Propertiessupporting

confidence: 92%

“…The analyses were conducted on 14% moisture basis. Starch slurry (3.42 g starch in 25.08 g distilled water) in an RVA container was subjected to cycle of programmed heating and cooling under constant strain as described by Yadav, Guleria, and Yadav (2013). The idle temperature (peak temperature) was 91°C.…”

Section: Alkaline Water Retentionmentioning

confidence: 99%

Effect of hydrothermal modifications on the functional, pasting and morphological properties of South African cooking banana and plantain

Alimi

Workneh

Oke

2016

CyTA - Journal of Food

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“…The starch modification industry is constantly evolving. Modifications of starch include physical, chemical and enzymatic methods (Yadav et al, 2013). Physical methods involve the use of heat and moisture, and chemical modifications introduce functional groups into the starch molecule using derivatization reactions (e.g., etherification, esterification, crosslinking) or involve breakdown reactions (e.g., hydrolysis and oxidation) (Singh et al, 2007;Wurzburg, 1986).…”

Section: Starch Modificationmentioning

confidence: 99%

Physicochemical properties, modifications and applications of starches from different botanical sources

Alcázar-Alay¹,

Meireles²

2015

Food Sci. Technol (Campinas)

686

353

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Present trends towards technologies and processes that increase the use of residues make starchy vegetal biomass an important alternative material in various applications due to starch's versatility, low cost and ease of use when its physicochemical properties are altered. Starch is increasingly used in many industrial applications and as a renewable energy resource. Starch can be modified to enhance its positive attributes and eliminate deficiencies in its native characteristics. In this article, the state of knowledge on conventional and unconventional starches and their properties, characteristics, modifications and applications are reviewed.

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“…Thermal properties of flours were analyzed using a DSC (500 TA Instruments, new castle, DE, USA) as explained earlier by Yadav et al [9]. Onset temperature (T o ), peak temperature (T p ), conclusion temperature (T c ), and enthalpy of gelatinization (∆H gel ) were computed automatically.…”

Section: Thermal Propertiesmentioning

confidence: 99%

Thermal, Pasting and Rheological Properties of Processed Buckwheat (Fagopyrum Esculentum) Flour

Siwatch

Yadav

2017

Asian J Pharm Clin Res

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Objective: The aim of the study was to analyze the effect of various processing treatments on thermal, pasting, and rheological properties of buckwheat flour.Methods: Buckwheat seeds were processed through different processing treatments including cooking, germination, and fermentation, and their flours were produced. The processed flours were analyzed for their thermal properties using differential scanning calorimeter, pasting properties using rapid visco-analyzer, and rheological properties using rotational rheometer.Results: Fermented buckwheat flour showed significantly (p≤0.05) higher onset temperature (T o =66.6°C), peak temperature (T p =71.15°C), conclusion temperature (T c= 78.03°C), and enthalpy of gelatinization (1.89 J/g). The peak viscosity ranged from 39 to 1299 cp, lowest for cooked buckwheat flour and highest for fermented buckwheat flour. The native buckwheat flour showed the highest value, whereas cooked buckwheat flour showed the lowest value for storage modulus (G') and loss modulus (G"). The value of tan ∂ was lower than 1 for native and processed buckwheat dough. Conclusion:The changes observed in physicochemical properties of buckwheat flour after processing treatments provided a crucial basis for its potential applications on an industrial scale. Furthermore, buckwheat seeds are gluten-free; therefore, their flour or products can be used for persons suffering from celiac diseases.

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Hydrothermal modification of Indian water chestnut starch: Influence of heat-moisture treatment and annealing on the physicochemical, gelatinization and pasting characteristics

Cited by 128 publications

References 28 publications

Effect of hydrothermal modifications on the functional, pasting and morphological properties of South African cooking banana and plantain

Effect of hydrothermal modifications on the functional, pasting and morphological properties of South African cooking banana and plantain

Physicochemical properties, modifications and applications of starches from different botanical sources

Thermal, Pasting and Rheological Properties of Processed Buckwheat (Fagopyrum Esculentum) Flour

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