Measurement and characterization of external oil in the fried waxy maize starch granules using ATR-FTIR and XRD

Chen, Long; Tian, Yaoqi; Sun, Binghua; Cai, Canxin; Ma, Rongrong; Jin, Zhengyu

doi:10.1016/j.foodchem.2017.09.016

Cited by 116 publications

(47 citation statements)

References 36 publications

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“…Flores‐Morales et al . and Chen et al . have suggested that the peak at ∼2915 cm −1 is related to CH stretching and can be attributed to free fatty acids and amylose–fatty acid inclusion complexes.…”

Section: Resultsmentioning

confidence: 99%

A novel, simple, economic and effective method for retarding maize tortilla staling

et al. 2018

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Section: Resultsmentioning

confidence: 99%

A novel, simple, economic and effective method for retarding maize tortilla staling

et al. 2018

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“…The wide band centered at ≈3290 cm −1 corresponds to NH bending vibrations of proteins. The peak at ≈2925 cm −1 reflects the presence of lipids, but also the formation of lipid‐starch complexes . Notice that the intensity of this peak increased with the addition AF (Figure b) and VF (Figure c).…”

Section: Resultsmentioning

confidence: 90%

Effect of Fat Type on Starch and Protein Digestibility of Traditional Tamales

Rodríguez-Huezo¹,

Flores‐Silva²,

Garcia-Diaz³

et al. 2018

Starch Stärke

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Tamales are Mexican traditional food consisting of a mixture of nixtamalized maize flour, fat, and water, kneaded into batter (masa). Energy consumed in excess of an individuaĺs requirements can contribute to the development of overweight and obesity, and to the risk of developing metabolic syndrome. There is a drive to improve the “healthiness” of traditional foods such as tamales. In turn, this motivates the need of evaluating the physicochemical transformations occurring during tamales preparation. This work studies the effect of using pork lard (AF) and hydrogenated vegetable shortening (VF) on the physicochemical properties and digestibility of tamales, as both type of fats are used in artisanal and mechanized production. VF imparts better viscoelastic properties to masa and better textural properties to tamales than AF. Both types of fat participate in the formation of amylose‐lipid inclusion complexes, but higher resistant starch (RS) contents occur with VF than for AF, and are reflected in lower digestibility rates. An increase in readily digestible starch fraction is also detected, and is of about 40% when using AF. Both fats negatively effect the digestibility of protein. The results show that the fat type determines the digestibility properties of tamales.

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“…The wide band centered at ≈3290 cm −1 is generally attributed to N‐H bending vibrations of gluten proteins. The intensity band with a peak at ≈2930 cm −1 reflects the presence of lipids, but also the formation of lipid‐starch complexes . It is noted that the intensity of this peak decreased as the sampling position approached the crust region.…”

Section: Resultsmentioning

confidence: 99%

Spatial Variation of In Vitro Starch and Protein Digestibility in White Wheat Bread

et al. 2018

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The digestibility of bread components is an important issue for the design of healthy food products. The in vitro starch and protein digestibility, and the associated morphology, moisture content, thermal (differential scanning calorimetry), and structural (Fourier transform infrared spectroscopy) changes are determined on samples obtained from different radial locations of white wheat bread slices immediately after baking. Experimental results indicated that starch in the crumb region was more digestible (≈86% RDS), while the crust region contained higher amount of slowly digestible starch (≈22%). On the other hand, the crust region had lower protein content than the crumb region, but the latter showed higher digestibility (≈96%). The results shows that digestibility of starch and proteins in wheat bread is not uniform, but exhibits important variations from crumb to crust likely induced by spatial moisture and temperature profiles during baking.

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Measurement and characterization of external oil in the fried waxy maize starch granules using ATR-FTIR and XRD

Cited by 116 publications

References 36 publications

A novel, simple, economic and effective method for retarding maize tortilla staling

A novel, simple, economic and effective method for retarding maize tortilla staling

Effect of Fat Type on Starch and Protein Digestibility of Traditional Tamales

Spatial Variation of In Vitro Starch and Protein Digestibility in White Wheat Bread

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