Pasting properties of hydrothermally treated maize starch with added stearic acid

Mapengo, Clarity R.; Ray, Suprakas Sinha; Emmambux, M. Naushad

doi:10.1016/j.foodchem.2019.02.130

Cited by 25 publications

(25 citation statements)

References 34 publications

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“…Similar findings have been reported by Mapengo et al. [ 18 ] for maize starch modified with SA. Richardson et al [ 23 ] highlighted that monoglyceride coated the starch granules to increase its hydrophobicity.…”

Section: Resultssupporting

confidence: 92%

“…The reduced setback viscosity is supported by the nongelling starch paste. Similar findings have been reported by Mapengo et al [18] for maize starch [23] highlighted that monoglyceride coated the starch granules to increase its hydrophobicity. This layer reduces the capacity of the granules to imbibe water, thus reducing swelling and producing a reduced peak viscosity.…”

Section: Resultssupporting

confidence: 91%

“…[ 26 ] There was another peak at 7° and 12.3° for both starch and maize meal suggesting that addition of SA to both starch and maize meal produced V‐type complex formation. [ 18 ] V‐type complexes do not promote retrogradation for gel formation, as explained earlier. The maize starch and maize meal with added SA had crystallinity values significantly ( P ≤ 0.05) increased from 18.3% and 19.8% to 25.4% and 25.8%, respectively.…”

Section: Resultssupporting

confidence: 61%

“…Both starch and maize meal had an A-type proposed crystalline organization. [18] In maize starch with stearic acid, one endothermic peak was observed with Tp of 68.6°C (Table 3), this may suggest that the gelatinization endotherm merged with pure SA since the melting point of SA is 69°C and starch is between 64 and 80°C. The XRD peak at 21°for both starch and maize meal corresponds to uncomplexed SA.…”

Section: Resultsmentioning

confidence: 94%

“…[16] Several researchers have worked on how lipids and HMT affect the properties of starch. Mapengo, Ray, and Emmambux [18] worked on the properties of HMT maize starch after long pasting (120 min holding at 91°C), while Mapengo and Emmambux [19] reported an increase in RS in heat moisture treated maize meal by infrared with stearic acid. Comparison of the properties of starches with their respective flours after HMT has been done on sorghum starch/flour, [20] rice flour/starch, [21] and wheat starch/flour.…”

Section: Introductionmentioning

confidence: 99%

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In Vitro Starch Digestion and Physicochemical Properties of Maize Starch and Maize Meal Modified by Heat‐Moisture Treatment and Stearic Acid

2021

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The physicochemical and nutritional properties of heat‐moisture treated (HMT) maize starch and maize meal with stearic acid (SA) are studied. The addition of SA followed by HMT produces nongelling starch and maize meal porridge with reduced pasting viscosity. Heat‐moisture treatment significantly (P ≤ 0.05) decreases the starch hydrolysis, increases resistant starch, and lowers estimated glycaemic index of both maize meal and maize starch with SA. These changes are due to a more organized crystalline structure between starch polymers and well as the formation of amylose–lipid complexes as shown by differential scanning calorimeter and X‐ray diffraction. There seems to be a synergistic effect between HMT and stearic addition as HMT promotes more starch polymer interaction compared to amylose–lipid formation for stearic acid addition. These results suggest that HMT combined with SA can be used to manufacture starch‐based functional ingredients and foods with reduced glycaemic index.

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Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 91%

Section: Resultssupporting

confidence: 61%

Section: Resultsmentioning

confidence: 94%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

In Vitro Starch Digestion and Physicochemical Properties of Maize Starch and Maize Meal Modified by Heat‐Moisture Treatment and Stearic Acid

2021

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Functional and nutritional properties of infrared‐ and microwave heat‐moisture‐treated sorghum meals

Baah,

Duodu,

Taylor

et al. 2024

Cereal Chem

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Background and ObjectivesStarch modification using heat‐moisture treatment (HMT) has been proven to influence starch functionality and nutritional properties as it can increase resistant starch content and reduce the glycemic index (GI). This study aims to determine the nutritional and functional properties of infrared (IR)‐ and microwave (MW) heat‐moisture‐treated (HMT) white and red non‐tannin, and red tannin sorghum meals with the aim of further reducing the estimated GI.FindingsAll treated meals had significantly (p < .05) lower pasting peak viscosity than the untreated samples, possibly due to aggregate formation observed under the light microscope, restricting the starch from swelling to form a high‐viscosity paste. There was a decrease in the percentage of starch hydrolysis between the sorghum types and a further decrease after HMT treatment. A significant difference was observed in the protein digestibility between the sorghum types, but not between the treatments.ConclusionHMT with IR and MW further reduced the starch digestibility, possibly because of changes in the starch molecular configuration.Significance and NoveltyThis study suggests that the changes in the starch functionality and nutritional properties of the HMT‐treated sorghum meals can potentially be useful in the development of lower‐GI sorghum foods. The results also differentiate the characteristics of sorghum types.

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Production and Applications of Amylose‐Lipid Complexes as Resistant Starch: Recent Approaches

Liu

Zhang

et al. 2021

Starch Stärke

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Starches are glucose storage compounds in plants and are made up of relatively linear amylose and the heavily branched amylopectin. Starch can be classified into three categories, namely Rapidly Digestible Starch (RDS), Slowly Digestible Starch (SDS), and Resistant Starch (RS). Amylose‐lipid complex (ALC) is a recent addition to the RS category as RS type 5 (RS‐5) due to its resistance to enzymatic hydrolysis. The enzymatic resistance of ALC depends on the lipid's molecular structure and the crystalline morphology of the helices. Naturally, present lipids in high amylase‐containing raw plant‐based foods or added lipids can form the ALC during gelatinization or other processing steps. Thermal stability and ease of production with numerous health benefits makes it suitable for research and industrial application. This review focuses on the recent developments in structural characteristics, production methodologies of RS‐5, and its application in food and medical industries. This review will provide a comprehensive overview to the readers about the production and current research development in RS‐5 and will helpful to distil this information to design desired future research studies on RS‐5.

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Pasting properties of hydrothermally treated maize starch with added stearic acid

Cited by 25 publications

References 34 publications

In Vitro Starch Digestion and Physicochemical Properties of Maize Starch and Maize Meal Modified by Heat‐Moisture Treatment and Stearic Acid

In Vitro Starch Digestion and Physicochemical Properties of Maize Starch and Maize Meal Modified by Heat‐Moisture Treatment and Stearic Acid

Functional and nutritional properties of infrared‐ and microwave heat‐moisture‐treated sorghum meals

Production and Applications of Amylose‐Lipid Complexes as Resistant Starch: Recent Approaches

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