Pasting Properties of Starch: Effect of Particle Size, Hydrocolloids and High Pressure

Ahmed, Jasim; Thomas, Linu

doi:10.1002/9781118935682.ch16

Cited by 4 publications

(3 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A similar trend was observed by Ragaee et al (2006) for millet starch and Rudra et al (2014) for finger and pearl millet starches. The pasting characteristics of various starches are affected by starch source, isolation method, and damaged starch (Ahmed & Thomas, 2017). PT was in the range of 81.55°C to 84.80°C which is consistent with the results reported by Kumari and Thayumanavan (1998) for barnyard millet (84.9°C) and Dey and Sit (2017) for foxtail millet (81.6°C) starches.…”

Section: Resultsmentioning

confidence: 99%

Structural, thermal, and rheological properties of starches isolated from four different varieties of Indian barnyard millet ( Echinochloafrumentacea )

Dimri

Singh

2022

Food Processing Preservation

View full text Add to dashboard Cite

The present study explored the properties of starches isolated from four different Indian varieties of barnyard millet. The amylose content ranged from 21.27 to 23.30% (db) and was highest for BMV2 (23.30%). The swelling power of millet starch varied from 2.10 to 18.80, while solubility ranged from 1.30 to 14.20. The peak viscosity (2492 RVU), the final viscosity (3832 RVU), and the setback viscosity (2077 RVU) were the highest for BMV3 as compared to that of other starches. The starches exhibited small spherical, large angular, and large spherical granules with A‐type crystallinity and an average size of around 10 μm. The degree of crystallinity ranged from 25.7% (for BMV4) to 31.6% (for BMV1). The strong absorption bands from 3255 to 3260 cm−1 were attributed to –OH stretching of the polysaccharide skeleton. A higher yield and purity value suggests that barnyard millet starch can be exploited for commercial starch utilization. Practical applications Starch is the major component of barnyard millet grain. It can be isolated, modified, and used as a relatively cheap and novel source. The potential of native and modified starch in food, as well as non‐food industry, can be further exploited. Since the amylose content of barnyard millet starch is high, it can be employed in preparing biodegradable films in combination with a suitable plasticizer.

show abstract

Section: Resultsmentioning

confidence: 99%

Structural, thermal, and rheological properties of starches isolated from four different varieties of Indian barnyard millet ( Echinochloafrumentacea )

Dimri

Singh

2022

Food Processing Preservation

View full text Add to dashboard Cite

show abstract

“…They also reported that non-waxy millets exhibited higher peak time and pasting temperatures describing their difficulty for gelatinisation. Pasting properties of different millet starches have shown wide diversity which may be due to genetic variation, starch source, method of preparation/isolation of starch, the proportion of damaged starch and amylose-to-amylopectin ratio (Ahmed & Thomas, 2017).…”

Section: Pasting Propertiesmentioning

confidence: 99%

“…Pasting properties comprise viscosity profile of flour (starch) in relation to change in temperature. Viscosity at different stages is measured as peak, hold, final, setback and breakdown viscosities by measuring volume of the swollen granules in addition to record of pasting temperature (Zhu, 2015; Collar, 2016; Ahmed & Thomas, 2017). Peak viscosity, an indication of strength of starch granules to absorb water before disintegration, has been reported varying between 223 and 3362 cP for different millet flour types (Table 4).…”

Section: Techno‐functional Properties Of Millets Having Significant R...mentioning

confidence: 99%

Millets as potential nutri‐cereals: a review of nutrient composition, phytochemical profile and techno‐functionality

Sharma

Dar

et al. 2021

Int J of Food Sci Tech

View full text Add to dashboard Cite

Millets are sustainable drought-resistant crops capable of surviving a wide range of climatic conditions. They are small-seeded grains rich in proteins, minerals and bioactive compounds inducing several health benefits and provide protection against chronic and degenerative modern lifestyle disorders. Hypoglycaemic profile and bioactive composition are the key elements for the popularity of millets as functional ingredients for the development of novel food products of commercial importance. Despite numerous health benefits and agro-economic potential, millets have lost their popularity due to coarse nature and are underutilised in developed countries. Food scientists and nutritionists are characterising and valorising millets to enhance their use for food applications. The present article reviews research investigations about nutritional composition (macro-and micro-nutrients), biologically active components (phenolic acid, flavonoids, phytosterols and related antioxidant potential) and techno-functionality of millets. Pharmacological impact and their utilisation in value-added products have also been included.

show abstract

Rheology and rheological measurements of starch

Ahmed

Dhul²,

Chandak³

2023

Advances in Food Rheology and Its Applications

View full text Add to dashboard Cite

Pasting Properties of Starch: Effect of Particle Size, Hydrocolloids and High Pressure

Cited by 4 publications

References 42 publications

Structural, thermal, and rheological properties of starches isolated from four different varieties of Indian barnyard millet ( Echinochloafrumentacea )

Structural, thermal, and rheological properties of starches isolated from four different varieties of Indian barnyard millet ( Echinochloafrumentacea )

Millets as potential nutri‐cereals: a review of nutrient composition, phytochemical profile and techno‐functionality

Rheology and rheological measurements of starch

Contact Info

Product

Resources

About