Impact of Annealing on the Physicochemical Properties of Unfermented Cassava Starch (“Polvilho Doce”)

Abstract

Unfermented cassava starch ("polvilho doce") was subject to annealing treatment at 507C for 24, 48, 96, 120, 168 and 192 h, in 1:5 starch to water ratio. The annealing treatment changed the internal structure of "polvilho doce" at increasing treatment time. Peak viscosities decreased significantly, denoting that there was a decrease in leaching of amylose from the granules. The pasting temperatures were increased, setback and breakdown were reduced while hold and final viscosities increased, showing an improvement of the stability of the paste. Swelling power and solubility were reduced at all temperatures and the solubility at 557C was zero after 120 h of treatment. The DSC data for T o , T p , T c and DH increased and the gelatinization range was narrowed. The X-ray diffractograms changed from C A to A pattern (samples annealed for 48, 96, 120, 168 and 192 h), denoting an increase in organization of double helices of amylopectin. Annealing imparts to the samples some waxy starches characteristics which can be very useful in the food industry.

Extraction and Characterization of Starch from Alkaline Cooked Corn Masa

“…The annealing process is defined as incubation of starch granules in excess (>60%, w/w) or at intermediate (40-55%, w/w) water content during a certain period of time (generally> 12 hr) at a temperature above the glass transition temperature but below the gelatinization temperature (Jacobs and Delcour 1998). During annealing, granule composition and morphology remain essentially unchanged but gelatinization peak temperature (Tp) increases significantly (Krueger et al 1987;Tester and Debon 2000;Tester et al 200 I;Gomes et al 2004;Qi et al 2004;Kohyama and Sasaki 2006). The observed DSC differences among wet-milled starch, starch isolated from masa (Table II), and raw starch from com kernels indicate that the effect of thermal events on starch granules during masa preparation is somewhat different from the classical changes, in terms of DSC parameters, expected in annealing.…”

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

“…Starches with A-type pattern show peaks at diffraction angle 2θ of about 15°, 17°, 18° and 23° (Cheetham & Tao, 1998). However cassava starch has also been reported to show C A -type crystalline pattern (Gomes, da Silva, Ricardo, Sasaki & Germani, 2004). The A-type starches have short amylopectin chains whereas B-type starches have long amylopectin chains and C-type starches have intermediate chain lengths (Hizukuri, 1985).…”

Changes in physicochemical properties and in vitro digestibility of common buckwheat starch by heat-moisture treatment and annealing

“…HMT can efficiently improve thermal stability, increase gelatinization temperature and decrease swelling power of starches (Gunaratne & Hoover, 2002;Olayinka, Adebowale, & Olu-Owolabi, 2008;Watcharatewinkul, Puttanlek, Rungsardthong, & Uttapap, 2009). While ANN can significantly improve the formation of resistant starch , increase relative crystallinity (RC) and gelatinization temperature (Lan et al, 2008;Waduge, Hoover, Vasanthan, Gao, & Li, 2006), and decrease peak viscosity and swelling power (Gomes, da Silva, Ricardo, Sasaki, & Germani, 2004). Thus, both ANN and HMT are effective and safe methods to improve the properties of starches which are desirable for noodle, dough, bread and canned food manufacture (Zavareze & Dias, 2011).…”