Measurement of Total Starch in Cereal Products by Amyloglucosidase-α-Amylase Method: Collaborative Study

Mugford, David C; Lukow, O. M.; Jackson, David S.; Rabe, E.; Patel, Nikita; Williams, Phil; Gelroth, J. A.; Camire, Mary Ellen; Chibbar, R N; Ingelin, M. E.; Niemann, Claudia; Grant, L. A.; Peterson, David M.; Corke, Harold; Sanders, Peter; Muir, Jane G.; Choct, Mingan; Schmidt, Jürgen; Walker, R.; Blakeney, A. B.; Logue, S. J.; Tarr, Alan H.; Gibson, T. S.; Batey, I. L.; Dynes, J; Miklaszewicz, T; Panozzo, Joe; McCleary, Barry V.; Li, B W; Hofer, Petrea; Arndt, Elsa G.; Thomas, Michelle; Depalo, R

doi:10.1093/jaoac/80.3.571

Cited by 372 publications

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“…10, 945.66, and 945.39 (AOAC 2000). The total starch and amylose content were determined by the method of McCleary et al (1997) and using a total starch assay kit and an amylopectin/amylose assay kit (Megazyme International Ireland Ltd., Co., Wicklow, Ireland), respectively. Crude protein (N × 5.95) was determined by the micro Kjeldahl method (Approved Method 46-11, AACC International 2000).…”

Section: Chemical Analysismentioning

confidence: 99%

Rheological Properties of Fermented Rice Flour Gel

Yüan

Sasaki

et al. 2007

Cereal Chem

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Cereal Chem. 84(6):620-625To clarify the rheological properties of fermented rice noodle (sour mifen) produced in South China, we studied the mechanical properties of gels made from fermented and nonfermented (control) rice flours using static tensile testing, two-bite testing, and dynamic viscoelastic measurement. Rheological measurement under large deformation showed that retrogradation in fermented rice gel proceeded more slowly than in nonfermented rice gel. Lower hardness and brittleness and higher cohesiveness and resilience (degree of recovery) for gels made from fermented rice flour demonstrated that the gel was less firm but more elastic and flexible. Storage moduli of both types of gel increased with time, but the starch retrogradation was suppressed for fermented rice gel. Fermented rice gel exhibited higher resilience and lower rigidity than nonfermented gel, thus the gel stability improved. The chemical analysis of both starches suggests that the partial hydrolysis of amylopectin occurred during the fermentation process.China is the world's largest rice producer, accounting for ≈32-35% of global rice production (IRRI 2006;Khan et al 2006). As the most important food crop in China, rice provides >40% of the total food production in China (Yu 2004). Due to the national policy to reserve cereals, large quantities of rice grains stored in warehouses for emergencies are replaced annually by newly harvested rice. Aged rice is usually used for making rice noodles (mifen), which are widely enjoyed by people in China and South Asia (Mestres et al 1988; Chen et al 2002; Hayashi 2004). Rice noodles made from aged rice by natural fermentation have a better texture and mouthfeel during eating than noodles made by nonfermented methods (Uchimura et al 1991; Nagano et al 2000; Ikeda et al 2003; Lu et al 2003, 2005). It is worthwhile exploring fermentation technology for expanding traditional production to an industrial scale and developing new rice noodle production technology.In rice noodle factories in southern China, fermentation is conducted in several steel tanks (volume 6-8 m 3 , depth 2-2.5 m) in the plant (seasonally dependent ambient temperature 10-30°C). Tanks are almost completely filled with milled rice grains and covered with a thin layer (8-15 cm) of water. The rice grains are statically fermented without a starter for 4-6 days then wet-milled, steamed, and extruded into rice noodles. Processing operations are the same as those for traditional extruded rice noodles (nonfermented), except that the rice grains of nonfermented noodles are soaked for only ≈3 hr. In traditional food production, fermented rice noodles are invariably produced on a small, labor-intensive scale. Due to the short shelf life of less than one day after production, quality standards and operation control depend heavily on the workers' skill, and the quality varies with processing conditions. The effect of fermentation on texture characteristics of rice noodles is not well clarified yet. Therefore, research is needed to understand t...

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Section: Chemical Analysismentioning

confidence: 99%

Rheological Properties of Fermented Rice Flour Gel

Yüan

Sasaki

et al. 2007

Cereal Chem

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“…To determine the amount of total starch, the Megazyme total starch assay kit (catalog number K-TSTA, Megazyme International Ireland Ltd.) was used. The Megazyme total starch assay kit is based on the use of thermostable -amylase and amyloglucosidase (McCleary et al, 1997), and these methods have been adopted from the Association of Official Analytical Chemists (AOAC Official Method 996.11) and the American Association of Cereal Chemists (AACC Method 76.13) methods. These methods are enzymic procedures that include pretreatment steps: starch gelatinization, liquefaction and dextrinization, hydrolysis of dextrins to glucose, and glucose measurement.…”

Section: Carbohydrate Analysismentioning

confidence: 99%

Endosperm Carbohydrate Composition and Kernel Characteristics of shrunken2‐intermediate (sh2‐i/sh2‐i Su1/Su1) and shrunken2‐intermediate–sugary1‐reference (sh2‐i/sh2‐i su1‐r/su1‐r) in Sweet Corn

Dodson‐Swenson¹,

Tracy

2015

Crop Science

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The Shrunken2 (Sh2) gene in maize (Zea mays L.) codes for ADP‐glucose pyrophosphorylase. Corn homozygous for the shrunken2‐reference (sh2‐r) allele does not produce ADP‐glucose pyrophosphorylase, resulting in greatly reduced starch production and increased sugar in the endosperm. The shrunken2‐intermediate (sh2‐i) allele produces some enzyme and more starch than sh2‐r. The sugary1‐reference (su1‐r) allele results in endosperm with large amounts of water‐soluble polysaccharide (WSP), which gives sweet corn good mouth feel. The combination of endosperm WSP and sugar content determines sweet corn quality. We tested the hypothesis that double mutant sh2‐i/sh2‐i su1‐r/su1‐r results in increased amounts of endosperm WSP and sugar than sh2‐r/sh2‐r Su1/Su1, Sh2‐r/Sh2‐r su1‐r/su1‐r, or sh2‐r/sh2‐r su1‐r/su1‐r. Carbohydrate content was measured in kernels of near‐isogenic inbreds and hybrids of sh2‐i and sh2‐r in Su1 and su1‐r. The lines and hybrids were grown in field trials in 2009 and 2010. Carbohydrate content was determined using enzymatic procedures and quantified with a spectrophotometer. The WSP content in the double mutant sh2‐i su1‐r was greater than in sh2‐r and sh2‐r su1‐r. Sugar content in the double mutant sh2‐i su1‐r was greater than in su1‐r or sh2‐i. The WSP/starch ratio is an important determinant of mouth feel or texture. The sh2‐i/sh2‐i su1‐r/su1‐r hybrids had quality factors that exceed both sh2‐r and su1‐r commercial hybrids.

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“…The cake was washed by suspending it in water (water:cake = 1:1 in weight), neutralisation with 1.0 M HCl (Ajax Finechem) and sedimentation at 6 AE 1°C for 3 h. The starch cake was dried at 50 AE 1°C for 14 h in a hot air oven (HA-100S; Yeoheng Co., Ltd., Bangkok, Thailand), ground into powder with a blender (HR2001; Philips, Brussels, Belgium) and then sieved through a 200-mesh screen. The total starch in rice grain was carried out by methods given by McCleary et al (1997). The starch content of waxy rice and nonwaxy rice grain was found to be 85.3% and 86.9% wb.…”

Section: Rice Starch Preparationmentioning

confidence: 99%

Development of ready‐to‐eat rice starch‐based puffed products by coupling freeze‐drying and microwave

Jiamjariyatam

2015

Int J of Food Sci Tech

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The rice starch mixtures with varying amylose contents (AC) of 0.12-19.00% weight were prepared by mixing waxy and nonwaxy rice starches. The 5% rice bran oil shortening was added in the starch paste. After gelatinisation, thin slabs of starch pastes were aged at 4°C for 24 h. The aged slabs were dried by freeze-drying to obtain 25% moisture content. A microwave oven set to 600 J s À1 for 90 s was then used for puffing. The crucial factors affecting the snack purchase were texture and nutrition. The relative crystallinity and retrogradation enthalpy (ΔH r ) of freeze-dried pellets increased with increasing the AC. From using a differential scanning calorimeter (DSC), endotherms of pellets were shown only when AC > 0.12%. An amylose-lipid complex was shown in pellets with AC ≥ 9.00%. Relationships between the AC and all puffed product properties were linear. Increasing AC provided greater hardness, fracturability, bulk density, but lower expansion ratio. From the sensory evaluation, the panellists preferred the puffed products with 9.00% AC. Increasing the AC gave higher crispness, hardness, brittleness, air cell opacity and density, but resulted in less puffiness. Thus, the microwave drying has the potential to puff a healthy expanded snack but giving the desirable properties depends on AC.

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Measurement of Total Starch in Cereal Products by Amyloglucosidase-α-Amylase Method: Collaborative Study

Cited by 372 publications

References 0 publications

Rheological Properties of Fermented Rice Flour Gel

Rheological Properties of Fermented Rice Flour Gel

Endosperm Carbohydrate Composition and Kernel Characteristics of shrunken2‐intermediate (sh2‐i/sh2‐i Su1/Su1) and shrunken2‐intermediate–sugary1‐reference (sh2‐i/sh2‐i su1‐r/su1‐r) in Sweet Corn

Development of ready‐to‐eat rice starch‐based puffed products by coupling freeze‐drying and microwave

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