New starches: Physicochemical properties of sweetsop (Annona squamosa) and soursop (Anonna muricata) starches

Nwokocha, Louis M.; Williams, Peter A.

doi:10.1016/j.carbpol.2009.05.003

Cited by 57 publications

(41 citation statements)

References 29 publications

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“…Further increase in temperature up to 80 C brought about a dramatic increase in WSI. This was due to the fact that high temperature induced the gelatinization of starch granules and degradation of starch molecules (Nwokocha & Williams, 2009a;Nwokocha & Williams, 2009b). Unlike the pattern of WHC, the WSI of the flours decreased in the carrier order of none z b-CD < MD/b-CD < MD.…”

Section: Hydration Properties Of Floursmentioning

confidence: 63%

Effect of carriers on physicochemical properties, antioxidant activities and biological components of spray-dried purple sweet potato flours

Peng

Guan

et al. 2013

LWT - Food Science and Technology

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Section: Hydration Properties Of Floursmentioning

confidence: 63%

Effect of carriers on physicochemical properties, antioxidant activities and biological components of spray-dried purple sweet potato flours

Peng

Guan

et al. 2013

LWT - Food Science and Technology

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“…The properties of sweetsop starch indicate that it has a potential for application as a thickener in frozen foods [56]. Kamo Kamo (Cucurbita pepo) starch exhibits behavior similar to that of potato starch [88].…”

Section: Non-conventional Sourcesmentioning

confidence: 99%

“…Among these methods authors take the liberty of using validated methods available in literature [55,56], or their own method [13], or modified methodologies [7,57] to isolate the starches from their studied raw materials.…”

Section: Non-conventional Sourcesmentioning

confidence: 99%

New Starches are the Trend for Industry Applications: A Review

Santana¹,

Meireles²

2014

fph

150

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Starch is widely consumed by humans as an inexpensive and stable available carbohydrate source, and much work has been performed on the structure, functionality and applicability of starches. Although conventional sources of starch, such as corn and potato, other sources with improved properties are becoming significant to allow simpler and more robust processes. The feasibility of the use of new starches, i.e., legume, seed and palm, as renewable materials for commercial application may provide cost reduction of raw material in industries. Little information is available on the structure, properties and practical applicability of non-conventional sources of starch. Thus, it is necessary that these starches be studied to obtain and report their structural parameters, information that is required to gain competitiveness in an international-scale industry. A review of properties, applications, future trends and perspectives of some new starches is presented in this review.

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“…agrotec., Lavras, v. 36, n. 5, p. 560-566, set./out., 2012 sugar apple and atemoya fruits weigh about 0.1-0.15 kg (SACRAME NT O et al . , 2003;NWOKOCHA;WILLIAMS, 2009).…”

mentioning

confidence: 99%

Use of sugar apple, atemoya and soursop for technological development of jams: chemical and sensorial composition

et al. 2012

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Sugar apple, atemoya and soursop are tropical fruits very prized for their pleasant, aromatic and distinctive flavor. In this work, the fresh fruits pulps had high nutritional values, since they contain significant levels of carbohydrates. ), pH (3.41, 3.34 and 3.41) and soluble solids (63.00, 65.00 and 68.60 °Brix). The jams were subjected to Quantitative Descriptive Analysis. A total of 12 trained panelists evaluated the attributes flavor, consistency, appearance and overall acceptability of the jams on a 9-point hedonic scale. Based on sensory evaluation, jams presented a good overall acceptability and atemoya jam was the most preferred by the panelists.Index terms: Tropical fruits, nutritional value, annonaceae. RESUMOFruta do conde, atemóia e graviola são frutos tropicais muito apreciados por seu sabor agradável, aromático e marcante. Neste trabalho, constatou-se que as polpas de frutas frescas tiveram altos valores nutricionais, uma vez que estas continham níveis significativos de carboidratos. Os resultados para a análise da composição química das polpas de frutas frescas, obtidos para fruta do conde, atemóia e graviola foram respectivamente: umidade (79,65, 77,06 e 85,30 g.100 g ), pH (3,41, 3,34 e 3,41) e sólidos solúveis (63,00, 65,00 e 68,60 °Brix). As geleias foram submetidas à Análise Descritiva Quantitativa. Um total de 12 provadores treinados avaliaram os atributos sabor, consistência, aparência e aceitabilidade global das geleias em uma escala hedônica de 9 pontos. Baseado na avaliação sensorial, as geleias apresentaram uma boa aceitação global e a geleia de atemóia foi à preferida dos provadores. Termos para indexação:Frutos tropicais, valor nutricional, anonáceas.

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New starches: Physicochemical properties of sweetsop (Annona squamosa) and soursop (Anonna muricata) starches

Cited by 57 publications

References 29 publications

Effect of carriers on physicochemical properties, antioxidant activities and biological components of spray-dried purple sweet potato flours

Effect of carriers on physicochemical properties, antioxidant activities and biological components of spray-dried purple sweet potato flours

New Starches are the Trend for Industry Applications: A Review

Use of sugar apple, atemoya and soursop for technological development of jams: chemical and sensorial composition

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