Modification of potato starch by using superheated steam

Hu, Xiuting; Guo, Baozhong; Liu, Chengmei; Yan, Xiaoyan; Chen, Jun; Luo, Shuhong; Liu, Yunfei; Wang, Haoqiang; Yang, Rong; Zhong, Yi; Wu, Jianyong

doi:10.1016/j.carbpol.2018.06.110

Cited by 85 publications

(28 citation statements)

References 33 publications

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“…This might be due to the unique heating mechanism of the FIR that caused the starch structure to undergo changes that could not be made by other heating methods. For example, conventional heating methods might start heating from the surface of starches, resulting in changes (expressed as partial gelatinization, pore, depression, or crack) of the outer surface of the starches . This affected the granular swelling of starches and caused the rheological properties of starches to be affected by its granular swelling.…”

Section: Resultsmentioning

confidence: 99%

Effects of Controlled Far‐Infrared Treatment on Granular Swelling and Rheological Properties of Crop Starches

Guo

et al. 2020

Starch Stärke

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Rheological properties of starch‐based foods influence their processability, mouthfeel, and shelf life and are considered to be primarily related to granular swelling of starches. In this work, four major crop starches (rice, maize, wheat, and potato) are treated by controlled far‐infrared ray (FIR) treatment to investigate the changes and correlations of swelling and rheological properties. The granular swelling of all starches is obviously decreased by FIR treatment. However, the changes in rheological properties by FIR treatment depend on sources of starches. FIR decreases the critical strain, flow point, and K value of rice and wheat starch gels, but increases those of potato starch gel. Moreover, the KG′ and in‐shear structural recovery of potato starch gel are decreased by FIR, while those of rice and wheat starch gels are increased. Therefore, the rheological properties of crop starches are not determined by granular swelling. Nevertheless, the FIR still can be an effective physical treatment for starch modification.

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Section: Resultsmentioning

confidence: 99%

Effects of Controlled Far‐Infrared Treatment on Granular Swelling and Rheological Properties of Crop Starches

Guo

et al. 2020

Starch Stärke

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“…MAS also has higher solubility elevation than its natural form. It must be the effect of microstructural surface alteration, which enhances water absorption and component solubility (Hu et al, 2018). The solubility rate is also related to the presence of soluble amylose as starch component that was released and diffused from the starch granules during the swelling process (Zavareze;Dias, 2011).…”

Section: Sweet Bread Texturementioning

confidence: 99%

Modified arrowroot starch and glucomannan for preserving physicochemical properties of sweet bread

et al. 2020

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Sweet bread is associated with smooth texture and high carbohydrate content, tasty and filling - quality that makes it preferred for snack. The key is in formulating raw material and other components. Commonly, sweet bread has short shelf life. Frozen dough could be the solution to this problem, and glucomannan addition during freezing process should be able to improve its physicochemical characteristics. This research aims to determine the effect of adding modified arrowroot (Maranta arundinacea L.) starch (MAS) as substitution, and glucomannan as frozen dough cryoprotectant toward sweet bread’s physicochemical. Randomized Complete Block Design Factorial (RCBD) was applied, and two factors were studied. The first factor was modified arrowroot starch (0.00%, 3.75%, and 7.50%) and the second was glucomannan (0.0%, 0.5%, and 1.0%). The best result was combination between MAS 3.75% and glucomannan 0.5%, reaching dough expansion volume range of 50% to 60%, bread expansion volume range of 77% to 80%, hardness range of 2 N mm-2 to 3 N mm-2, elasticity range of 88% to 96%, moisture content of 16% to 19%, ash content of 1.4% to 1.7%, fat content of 10% to 15%, protein content of 5%, and carbohydrate content of 51% to 66%. MAS is able to substitute wheat flour in bread production only if it is combined with glucomannan.

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“…SS for food processing could maintain better product quality (colour, shrinkage and rehydration characteristics; Alfy et al ., ). The starches modified by SS would be more suitable for the production of noodles with properties of low cooking loss, low paste clarity, non‐stickiness, higher degree of gelatinizstion and quick retrogradation (Hu et al ., ). In the present study, we used SS processing combined with different moisture adjusting methods to evaluate the effects of SS processing time, temperature and moisture adjustment on microbial and enzyme inactivation of highland barley.…”

Section: Introductionmentioning

confidence: 97%

Effect of superheated steam inactivation on naturally existent microorganisms and enzymes of highland barley

Wang

Tong

et al. 2019

Int J of Food Sci Tech

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Superheated steam (SS) processing displayed noticeable effects on both microbial inactivation, including total bacterial count, Bacillus spp. and molds, and enzyme inactivation. Moisture content affected decontamination efficiency and recommendable moisture was 20%. Moisture adjusting method of spraying just before SS treatment was better than tempering. Molds were totally decontaminated by SS processing at 200°C for 90 s and 120°C for 180 s respectively. At 200°C for 180 s, 99.98% of bacteria and 95.21% of Bacillus spp. were inactivated by spraying, while 99.95% of bacteria and 92.59% of Bacillus spp. were inactivated by tempering. The enzyme activity in highland barley processed with SS was decreased as processing time and temperature increased. Lipase showed better thermal resistance than peroxidase. Tempering was better in enzyme inactivation. SS treatment was effective in inactivating microorganisms and enzymes of highland barley, and could bring significant economic benefits to the highland barley industry.

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Modification of potato starch by using superheated steam

Cited by 85 publications

References 33 publications

Effects of Controlled Far‐Infrared Treatment on Granular Swelling and Rheological Properties of Crop Starches

Effects of Controlled Far‐Infrared Treatment on Granular Swelling and Rheological Properties of Crop Starches

Modified arrowroot starch and glucomannan for preserving physicochemical properties of sweet bread

Effect of superheated steam inactivation on naturally existent microorganisms and enzymes of highland barley

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