Influence of drying temperature on functional properties of wet-milled starch granules

New starches: Physicochemical properties of sweetsop (Annona squamosa) and soursop (Anonna muricata) starches

“…The curves are almost superimposed and show that the viscosity decreases with increasing shear rate. The rate index, N, is low (0.24 and 0.28 for sweetsop and soursop, respectively), confirming the pastes are highly shear thinning in common with other starches such as corn (Malumba, Massaux, Deroanne, Masimango, & Bera, 2009). Fig.…”

Structural and technological characteristics of starch isolated from sorghum as a function of drying temperature and storage time

“…The protein content of sorghum starches are according to those found in maize studies, values lower than 1.5% by Malumba et al (2009).…”

“…Previous studies have shown that high drying temperatures of the corn grains reduce the swelling power of the starch granules and their rates of solubility during gelatinization (Malumba et al, 2009). It is likely that structural changes possibly occurring within the granules during the drying process may affect the pasting characteristics of the starch in the water system during the subsequent gelatinization.…”

“…When stored, the grains are subject to the action of several factors such as heat, moisture, oxygen, associated organisms, intrinsic enzymatic activity of the grain due to its metabolism, and other factors. Recently, interest has increased for the effect of a high drying temperature of the grains in the physicochemical and functional properties of the starches (Malumba, Massaux, Deroanne, Masimango, & Béra, 2009).…”

Impact of particle size, thermal processing, fat inclusion, and moisture addition on starch gelatinization of broiler feeds

“…Probably some of the ingredients used in the experimental diet had previously experienced some heating (e.g., hot air drying, grinding and solvent extraction) that caused starch gelatinization. It is currently not unusual to find industrial dryers that dry corn kernels with air heated above 120°C (Malumba et al, 2009). Malumba et al (2010) and Yang et al (2011) reported that heat treatment using hot air above 80°C lead to starch granules swelling and weaken Maltese crosses, suggesting the occurrence of starch pre-gelatinization.…”