Modification and properties of African yam bean (Sphenostylis stenocarpa Hochst. Ex A. Rich.) Harms starch I: Heat moisture treatments and annealing

Adebowale, Kayode O.; Henle, Thomas; Schwarzenbolz, Uwe; Doert, Thomas

doi:10.1016/j.foodhyd.2009.01.002

Cited by 117 publications

(89 citation statements)

References 46 publications

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“…The tempered starches showed higher moisture content than the native, acid hydrolysed and low-citric acid substituted starches. Tempered African yam bean and mucuna bean starches showed higher moisture content than their native counterparts as reported by Adebowale et al (2009) and Adebowale and Lawal (2003) respectively. Both native and modified starches had low ash content (0.1-0.7%).…”

Section: Chemical Composition Of Native and Modified Starchesmentioning

confidence: 59%

“…Modification of the starches significantly reduced the crude fat contents. In other studies, reduction in crude fat of tempered African yam bean starch and acid-hydrolysed hybrid maize starch has been reported Adebowale et al 2009). Fat-starch interaction may influence functional, thermal and retrogradation properties of starches (Singh and Kaur 2009).…”

Section: Chemical Composition Of Native and Modified Starchesmentioning

confidence: 84%

“…For instance, tempering reduced crude protein of the yam starches significantly. Adebowale et al (2009) likewise reported reduction in crude protein of African yam bean starch after tempering. Acid hydrolysis and low-citric acid substitution may have caused significant reduction in protein content by hydrolysis and denaturation due to pH adjustment.…”

Section: Chemical Composition Of Native and Modified Starchesmentioning

confidence: 89%

“…Native bitter and yellow yam starches had lowest (21.02%) and highest (38.92%) apparent amylose contents, respectively. Differences in amylose/amylopectin ratio of native starches could be due to enzyme activity involved in starch biosynthesis, genetic variation, climatic condition, cultivation practice, and botanical source (Odeku and PickerFreyer 2007 (Adebowale et al 2009). However, tempering increased apparent amylose content of black and pinto bean starches (Simsek et al 2012).…”

Section: Amylose Content Of Native and Modified Starchesmentioning

confidence: 99%

“…Tempering had no effect on LGC of native yellow, bitter and water yam starches, but reduced the concentration required for gel formation by the native white yam starch. Adebowale et al (2009) and Adebowale and Lawal (2003) reported that the LGC of African yam bean starch and mucuna bean starch were improved by tempering, respectively. Tempering may have rearranged parts of amylose and amylopectin arrays, forming crystalline micelles connected together by molecular filaments which improved the strength and rigidity of the starch gel (Adebowale et al 2009).…”

Section: Least Gel Formation Concentration (Lgc) Of Native and Modifimentioning

confidence: 99%

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Effects of tempering (annealing), acid hydrolysis, low-citric acid substitution on chemical and physicochemical properties of starches of four yam (Dioscorea spp.) cultivars

Falade

Ayetigbo

2017

J Food Sci Technol

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The effects of tempering (annealing), acid hydrolysis and low-citric acid substitution on chemical and physicochemical properties of starches of four Nigerian yam cultivars were investigated. Crude fat and protein contents of the native starches decreased significantly after the modifications, while nitrogen-free extract increased significantly with acid hydrolysis and citric acid substitution. Acid hydrolysis and low-citric acid substitution reduced the least concentration for gel formation of the starches from 4 to 2% w/v, but tempering had no effect. Swelling power of the starches reduced significantly, and water solubility increased significantly at 75 and 85°C, especially with acid hydrolysis and low-citric acid substitution. However, tempering significantly reduced starch solubility in the four cultivars. Paste clarity of starches of white (29.17%), water (18.90%), yellow (30.90%) and bitter (10.57%) yams reduced significantly with tempering to 14. 43, 11.83, 16.93 and 7.27%, but increased significantly with acid hydrolysis to 41.40, 35.37, 28.77 and 32.33%, and low-citric acid substitution to 36.60, 44.17, 50.67 and 14.33%, respectively. Pasting properties such as peak, trough, breakdown, final, and setback viscosities and peak time of native starches reduced significantly with acid hydrolysis and low-citric acid substitution, however, tempering significantly increased their pasting temperature, peak time, setback and final viscosities.

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Section: Chemical Composition Of Native and Modified Starchesmentioning

confidence: 59%

Section: Chemical Composition Of Native and Modified Starchesmentioning

confidence: 84%

Section: Chemical Composition Of Native and Modified Starchesmentioning

confidence: 89%

Section: Amylose Content Of Native and Modified Starchesmentioning

confidence: 99%

Section: Least Gel Formation Concentration (Lgc) Of Native and Modifimentioning

confidence: 99%

See 3 more Smart Citations

Effects of tempering (annealing), acid hydrolysis, low-citric acid substitution on chemical and physicochemical properties of starches of four yam (Dioscorea spp.) cultivars

Falade

Ayetigbo

2017

J Food Sci Technol

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Physicochemical and crystalline properties of heat–moisture‐treated rice starch: combined effects of moisture and duration of heating

Kong

Qiu

et al. 2014

J Sci Food Agric

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Physicochemical, crystallinity, pasting and thermal properties of heat‐moisture‐treated pinhão starch

et al. 2012

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The effect of heat‐moisture treatment (HMT) on the properties of pinhão starches under different moisture and heat conditions was investigated. The starches were adjusted to 15, 20 and 25% moisture levels and heated to 100, 110 and 120°C for 1 h. The X‐ray diffractograms, swelling power, solubility, gel hardness, pasting properties and thermal properties of the native and HMT pinhão starches were evaluated. Compared to native starch, there was an increase in the X‐ray intensity and gel hardness of HMT starches, with the exception of the 25% moisture‐treated and 120°C heat‐treated starch. HMT reduced the swelling power and solubility of the pinhão starches when compared to native starch. There was an increase in the pasting temperature, final viscosity and setback and a decrease in the peak viscosity and breakdown of HMT pinhão starches compared to native starch. HMT increases the gelatinisation temperature of native pinhão starch and reduces gelatinisation enthalpy.

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Modification and properties of African yam bean (Sphenostylis stenocarpa Hochst. Ex A. Rich.) Harms starch I: Heat moisture treatments and annealing

Cited by 117 publications

References 46 publications

Effects of tempering (annealing), acid hydrolysis, low-citric acid substitution on chemical and physicochemical properties of starches of four yam (Dioscorea spp.) cultivars

Effects of tempering (annealing), acid hydrolysis, low-citric acid substitution on chemical and physicochemical properties of starches of four yam (Dioscorea spp.) cultivars

Physicochemical and crystalline properties of heat–moisture‐treated rice starch: combined effects of moisture and duration of heating

Physicochemical, crystallinity, pasting and thermal properties of heat‐moisture‐treated pinhão starch

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