Kithul palm (Caryota urens) as a new source of starch: Effect of single, dual chemical modifications and annealing on the physicochemical properties and in vitro digestibility

Sudheesh, Cherakkathodi; Sunooj, Kappat Valiyapeediyekkal; George, Johnsy

doi:10.1016/j.ijbiomac.2018.12.179

Cited by 46 publications

(31 citation statements)

References 49 publications

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“…These facts generated a lower viscosity maximum and breakdown, and higher minimum viscosity relative to native starch. This increase of stability toward heat and shear force is related to developing ordered amorphous regions in starch by annealing …”

Section: Resultsmentioning

confidence: 99%

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Characterization of Prata Banana (Musa AAB‐Prata) Starch: Native and Modified by Annealing

et al. 2020

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Prata variety banana starch is little known and has great economic potential due to its extensive cultivation in developing countries. This study characterizes this native starch and modifies by annealing at different temperatures (45, 50, and 55 °C). The native starch presents a high apparent amylose content (46.67%), besides it showing granules of several sizes and shapes containing rounded ends, which remain unchanged with the annealing. The weaker crystals are seen to be strengthened by the treatments at 50 and 55 °C, since the gelatinization onset and peak temperature increase. It also is possible to verify that the molecular order of the double amylopectin helices (ΔH) remains unaltered, but the uniformity of the molecular structure (Tc − To) increases. Regarding the pasting properties, annealing contributes to improving the paste's stability to heat and shear, but contributes to decreasing the stability of cooled starch paste. In addition, annealing increases the paste clarity and the least gelation concentration. Native starch stands out by its high resistant starch content (34.71%), which can be increased to 74.5% through annealing at 55 °C.

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Section: Resultsmentioning

confidence: 99%

“…The higher setback viscosity of annealed starches is indicative of lower stability of cool starch paste or the faster retrogradation of starch paste . Sudheesh et al . and Xu et al .…”

Section: Resultsmentioning

confidence: 99%

Characterization of Prata Banana (Musa AAB‐Prata) Starch: Native and Modified by Annealing

et al. 2020

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“…The granular morphology was analysed by the method followed by Sudheesh et al () using scanning electron microscope (Zeiss, EVO, LS10 oxford instruments, UK), at 3500× magnification.…”

Section: Methodsmentioning

confidence: 99%

“…Kithul starch exhibits higher pasting properties and has higher chance for retrogradation. Higher retrogradation capacity of kithul starch restricts its use in various food products which prefer low temperature stability (Sudheesh et al , ; Sudheesh et al , ).…”

Section: Introductionmentioning

confidence: 99%

“…The temperature used for annealing is below onset of gelatinisation and above glass transition temperature and for heat moisture treatment, moisture must be <35%. Annealing and heat moisture treatment improve the gelatinisation properties, thermal stability and crystalline properties, and it decreases the swelling power, in vitro digestibility (slowly digestible starch and resistant starch) and peak viscosity of starch (Liu et al , ; Sudheesh et al , ). Most of the starch showed lower peak viscosity after annealing, but annealed kithul starch and pea starch showed higher peak viscosity (Wang et al , ; Sudheesh et al , ).…”

Section: Introductionmentioning

confidence: 99%

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Effect of lysine incorporation, annealing and heat moisture treatment alone and in combination on the physico‐chemical, retrogradation, rheological properties and in vitro digestibility of kithul (Caryota urens L.) starch

Sudheesh

Sunooj

Anjali

et al. 2020

Int J of Food Sci Tech

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Physico-chemical, retrogradation, rheological properties and in vitro digestibility of lysine incorporated kithul starch modified by annealing, heat moisture treatment and its combinations were studied. LS-AHMT (annealed-heat moisture treated lysine incorporated kithul starch) exhibited lowest amylose leaching. LS-AHMT showed significantly (P ≤ 0.05) higher relative crystallinity. LS-ANS (annealed lysine incorporated kithul starch), LS-HMT (heat moisture treated lysine incorporated kithul starch) and LS-AHMT formed more weak gel by the effect of annealing, heat moisture treatment and its combination. LS-AHMT showed lowest pasting viscosities, G 0 and G″ values among the modified kithul starch, which indicates its lower retrogradation properties. In vitro digestibility of kithul starch decreased after modifications and LS-ANS, LS-HMT and LS-AHMT showed significantly higher resistant starch content. The current study showed that annealing, heat moisture treatment and its combination on NS-LS (lysine incorporated kithul starch) effectively modified kithul starch properties.

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Starch‐Based Edible Films and Coatings

Priyadarshini¹,

Krishnamoorthy²,

Moses³

et al. 2022

Biopolymer‐Based Food Packaging

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Kithul palm (Caryota urens) as a new source of starch: Effect of single, dual chemical modifications and annealing on the physicochemical properties and in vitro digestibility

Cited by 46 publications

References 49 publications

Characterization of Prata Banana (Musa AAB‐Prata) Starch: Native and Modified by Annealing

Characterization of Prata Banana (Musa AAB‐Prata) Starch: Native and Modified by Annealing

Effect of lysine incorporation, annealing and heat moisture treatment alone and in combination on the physico‐chemical, retrogradation, rheological properties and in vitro digestibility of kithul (Caryota urens L.) starch

Starch‐Based Edible Films and Coatings

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