Impact of swelling power and granule size on pasting of blends of potato, waxy rice and maize starches

Waterschoot, Jasmien; Gomand, Sara; Delcour, Jan A.

doi:10.1016/j.foodhyd.2015.06.012

Cited by 59 publications

(45 citation statements)

References 35 publications

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“…The average granule size for MPS increased rapidly at smaller times (upto 2 min) followed by a much slower increase at longer times (upto 1 h). This is consistent with the RVA profiles observed by Waterschoot, Gomand, and Delcour (), which showed a two stage viscosity development.…”

Section: Resultssupporting

confidence: 92%

Swelling kinetics of rice and potato starch suspensions

Desam

Chen

et al. 2019

J Food Process Engineering

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Granule size distribution of 8% w/w suspension of normal rice starch (NRS), waxy rice starch (WRS), modified potato starch (MPS), and normal potato starch (NPS) in water when subjected to heating at 60, 65, 70, 75, 80, and 85°C at different hold times (0–60 min) were characterized. The average starch granule diameter was larger at higher temperatures and hold times for NRS, WRS, and MPS indicating swelling, whereas for NPS it decreased indicating breakage. Swelling varied in the order: MPS > NRS > WRS. Earlier proposed pseudo first‐ and second‐order kinetic and Weibull models for swelling were evaluated. Swelling kinetics was also predicted using our previously developed mechanistic model (Desam et. al., 2018a Journal of Food Engineering 222:237–249) whose predictions agreed well with the experimental data of mean granule diameter and granule size distribution with time at different temperatures, and therefore can be employed to describe swelling at different processing conditions. Practical Applications Starches are incorporated in food products for a variety of reasons such as stabilizing, thickening, binding, and gelling. Starch occurs as discrete granules. Upon exposure to water, starch granules swell when heated. This results in thickening of starch suspension (known as pasting) due to an increase in volume fraction of swollen granules. Starch pasting results in an increase in its viscosity. Therefore, the texture of a variety of food products such as sauces, puddings, soups, batter mixes, and so forth are influenced by pasting. The rheology and texture of starch paste obtained by cooking of starch granules are governed by its swelling. It is, therefore, necessary to quantify swelling in order to predict the rheology of starch paste as well as to develop new food formulations. We developed a mechanistic model which predicts the swelling kinetics of rice and potato starch suspensions.

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Section: Resultssupporting

confidence: 92%

Swelling kinetics of rice and potato starch suspensions

Desam

Chen

et al. 2019

J Food Process Engineering

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“…Singh and others () reported that swelling power was significantly and negatively correlated with amylose content in potato starch, but according to Sasaki and Matsuki (), swelling power of starch could not be only expressed as a simple function of amylose content. Meanwhile, compared with large starch granules, small starch granules usually contained higher swelling power at high temperature (Waterschoot and others ). In the present study, waxy maize starch presented a significantly lower granule size than bracken and potato starches (Figure ).…”

Section: Resultsmentioning

confidence: 99%

Physicochemical Properties of Starch Isolated from Bracken (Pteridium aquilinim) Rhizome

Wang

Zhang

et al. 2015

Journal of Food Science

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Bracken (Pteridium aquilinum) is an important wild plant starch resource worldwide. In this work, starch was separated from bracken rhizome, and the physicochemical properties of this starch were systematically investigated and compared with 2 other common starches, that is, starches from waxy maize and potato. There were significant differences in shape, birefringence patterns, size distribution, and amylose content between bracken and the 2 other starches. X-ray diffraction analysis revealed that bracken starch exhibited a typical C-type crystalline structure. Bracken starch presented, respectively, lower and higher relative degree of crystallinity than waxy maize and potato starches. Ordered structures in particle surface differed among these 3 starches. The swelling power tendency of bracken starch in different temperature intervals was very similar to that of potato starch. The viscosity parameters during gelatinization were the lowest in waxy maize, followed by bracken and potato starches. The contents of 3 nutritional components, that is, rapidly digestible, slowly digestible, and resistant starches in native, gelatinized, and retrograded starch from bracken rhizome presented more similarities with potato starch than waxy maize starch. These finding indicated that physicochemical properties of bracken starch showed more similarities with potato starch than waxy maize starch.

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“…Farinograph characteristics and extensigraph properties could reflect the rheology and strength of dough. Swelling power determination followed the method of a previous study (Waterschoot et al 2016). The composition and characteristics of wheat proteins have an impact on the properties of noodles made from different durum flours (Kaur et al 2015).…”

mentioning

confidence: 99%

“…Particle size of different wheat flours was determined by a laser-light particle size analyzer (S3500, Microtrac Instruments, Montgomeryville, PA, U.S.A.), which was equipped with a delivery system for dry samples. Swelling power determination followed the method of a previous study (Waterschoot et al 2016).…”

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confidence: 99%

Impact of Characteristics of Different Wheat Flours on the Quality of Frozen Cooked Noodles

2017

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Cereal Chem. 94(5): [881][882][883][884][885][886] In this study, the impact of characteristics (physicochemical, rheological, and pasting properties) of different wheat flours on the quality of frozen cooked noodles was investigated. In this sample set, results showed the cooking loss of noodles related negatively to flour swelling power. The water absorption of noodles related negatively to the dough stability time, the area, and the resistance to extension. The wheat flour with higher dough development time resulted in frozen cooked noodles with higher hardness, chewiness, and adhesiveness. Springiness of noodles correlated negatively to degree of softening. The tensile properties of frozen cooked noodles were influenced by rheological and pasting properties of wheat flours. The present study indicated high quality of frozen cooked noodles demanded wheat flours with high dough gluten strength, peak viscosity, and final viscosity and with low pasting temperature.

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Impact of swelling power and granule size on pasting of blends of potato, waxy rice and maize starches

Cited by 59 publications

References 35 publications

Swelling kinetics of rice and potato starch suspensions

Swelling kinetics of rice and potato starch suspensions

Physicochemical Properties of Starch Isolated from Bracken (Pteridium aquilinim) Rhizome

Impact of Characteristics of Different Wheat Flours on the Quality of Frozen Cooked Noodles

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