Phase transitions of inulin–waxy maize starch systems in limited moisture environments

Zimeri, J.E; Kokini, Jozef L.

doi:10.1016/s0144-8617(02)00127-3

Cited by 39 publications

(19 citation statements)

References 35 publications

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“…The values of anhydrous T g ( Figure 4B) were lower than that reported by Orford et al, (1989) for waxy maize starch starch (227±10C) but slightly higher than the one presented for cassava starch (Sandoval, 2006) Similarly, the Cp values observed agree with those reported in previous studies (Kalichevsky et al, 1993;Orford et al, 1989;van der Sman & Meinders, 2011;Zimeri & Kokini, 2003). The experimental and extrapolated values of T g for WXCS and WXMS were comparable and no significant differences were found between them, which may be related to the similarities in the structure of amylopectin chains reported by Rolland-Sabaté et al, (2012).…”

Section: T Msupporting

confidence: 89%

Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz)

Díaz

Lourdin

Valle

et al. 2017

Carbohydrate Polymers

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Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz)The International Center for Tropical Agriculture (CIAT) believes that open access contributes to its mission of reducing hunger and poverty, and improving human nutrition in the tropics through research aimed at increasing the eco-efficiency of agriculture.CIAT is committed to creating and sharing knowledge and information openly and globally. We do this through collaborative research as well as through the open sharing of our data, tools, and publications. Citation:Pulido This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. THERMOMECHANICAL CHARACTERIZATION OF AN AMYLOSE-FREE STARCH EXTRACTED FROM CASSAVA (Manihot HighlightsThermal transitions measurements were made by DSC and DMTA.Thermal behaviors of waxy cassava follow the Flory Huggins theory.Waxy cassava starch has phase transitions similar to a waxy corn starch. AbstractThe aim of this study was to determine and compare the melting (T m ), glass transition (T g ) and mechanical relaxation (T  ) temperatures of a new waxy cassava starch. Thermal transitions measurements were obtained by Differential Scanning Calorimetry (DSC) and Dynamical Mechanical Thermal Analysis (DMTA). The experimental data showed a high correlation between water volume fraction and melting temperature (T m ) indicating that the Flory-Huggins theory can be used to describe the thermal behavior of this starch. The T m of waxy cassava starch-water mixes were lower than a waxy corn starch-water reference system, but differences were not statistically significant. The mechanical relaxation temperatures taken at tan δ peaks were found 29-38 °C larger than T g . The T  and T g measured for waxy cassava starch exhibited similar properties to the ones of waxy corn starch, implying that waxy cassava starch can be used in food and materials industry.

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Section: T Msupporting

confidence: 89%

Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz)

Díaz

Lourdin

Valle

et al. 2017

Carbohydrate Polymers

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“…In general, a melted material may be converted into an amorphous matrix if the cooling rate is fast enough for avoiding the undesired crystallization (Bhandari and Hartel 2005;Roos 2002). In this sense, Ronkart et al (2006Ronkart et al ( , 2009 and Zimeri and Kokini (2003) demonstrated that some physical properties such as glass transition temperature, crystallization temperature, and melting temperature are not accurately determined from semicrystalline systems. Table 1 summarizes some physicochemical properties and characteristics observed in inulin.…”

Section: Structurementioning

confidence: 99%

“…Certainly, this mixture of structures may develop different properties from those of the single structures. Because of its high viscosity, amorphous solids show a reduced molecular mobility with limited diffusion phenomena (Rhaman 2010;Ribeiro Santivarangkna et al 2011;Zimeri and Kokini 2003), where the molecular movements are restricted only to vibrational and short-range rotational displacements (Labuza and Hyman 1998). Then, the alterations occurring in the amorphous state are extremely slow and commonly are observed as the physical aging and changes in the properties as: (i) mechanical and flow properties as elastic modulus and viscosity, both of interest in the texture of food products, and (ii) diffusional properties as diffusivity, on which depend the adsorbed moisture and the crystallization temperature (Roos 1995).…”

Section: 3mentioning

confidence: 99%

“…These phase transitions determine some properties such as the melting of crystals (melting temperature) and the change from the glassy into the rubbery state (glass transition temperature) (Miquel and Hall 2002). Other authors have noted that the most important properties of inulin are its high thermal stability, resistance to sticking, agglomeration, and crystallization (André et al 1996;Dan et al 2009;Glibowski and Pikus 2011;Kawai et al 2011;Pitarresi et al 2012;Ronkart et al 2009;Zimeri and Kokini 2003). These properties are directly influenced by the structure of the polysaccharide, i.e., thermal stability is related to the structure of the molecule, and stickiness, agglomeration, and crystallization are related to the collapse of the structure, defined according to Slade and Levine (1988) as the phenomenon where several time-dependent phase transformations are included.…”

Section: Introductionmentioning

confidence: 99%

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Physical Properties of Inulin and Technological Applications

et al. 2015

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“…Há vários estudos em relação à inclusão da inulina em produtos industrializados, como substituto de gordura e açúcar, e agente de textura, entre outros (BRENNAN et al, 2004;EL-NAGAR et al, 2002;SCHALLER-POVOLNY e SMITH, 2001;TUNGLAND e MEYER, 2002). No entanto, há poucos estudos sobre a interação desse ingrediente com outros, como amido e leite.…”

Section: Introductionunclassified

Adição de inulina em géis de amido e leite utilizando planejamento experimental de misturas

Lobato

Benassi

Grossmann

2012

Braz. J. Food Technol.

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ResumoO objetivo deste estudo foi investigar o efeito combinado de inulina, amido e leite nas características texturais de géis e de propriedades de pastas empregando o planejamento experimental de misturas. Foram avaliados o perfil viscoamilográfico e a firmeza dos géis. Em todos os parâmetros avaliados, os modelos ajustados mostraram-se influenciados pela presença de inulina, amido e leite, assim como de algumas interações desses ingredientes. A viscosidade máxima e a viscosidade final foram influenciadas positivamente pela concentração de amido e negativamente pelas interações deste com leite e com inulina. A firmeza dos géis aumentou com o aumento do teor de amido, mas a interação amido-inulina foi antagônica, contribuindo para diminuir essa característica. O efeito da interação entre amido e inulina pode ser explicado pelo fato de que a inulina possui maior afinidade pela água, em relação ao amido, ou, ainda, por agir como diluente, fazendo com que haja menor contato entre os grânulos e/ou cadeias de amido. A partir dos resultados encontrados neste estudo, verifica-se que a inclusão da inulina em sistemas amido-leite pode influenciar nas características texturais e de viscosidade, possivelmente refletindo-se nas características sensoriais. Com isso, a avaliação das interações com outros ingredientes da formulação torna-se essencial. Palavras-chave: Alimentos funcionais; Prebióticos; Fibras; Planejamento experimental de misturas. SummaryThe objective of this work was to investigate the combined effect of milk, starch and inulin on the textural characteristics of gels and on the pasting properties, using an experimental mixture design. Gel firmness and the amylographic profile were evaluated. For all the parameters evaluated, the fitted models were shown to be influenced by the presence of inulin, starch and milk, as also some of the interactions between the ingredients. The maximum viscosity and final viscosity were positively influenced by the starch concentration and negatively by interactions between the starch and the milk and inulin. Gel firmness increased with increase in starch concentration but the starch / inulin interaction was antagonic, contributing to a decrease in this characteristic. The effect of the starch / inulin interaction could be explained by the higher water affinity of inulin as compared to that of starch, or because it acts as a diluent, decreasing the interaction between the starch granules and/ or chains. From the results found in this study it appears that the inclusion of inulin in milk-starch systems could influence the viscosity and textural characteristics and possibly reflect on the sensory characteristics. Thus, an evaluation of the interactions with the other ingredients of the formulation is essential.

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Phase transitions of inulin–waxy maize starch systems in limited moisture environments

Cited by 39 publications

References 35 publications

Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz)

Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz)

Physical Properties of Inulin and Technological Applications

Adição de inulina em géis de amido e leite utilizando planejamento experimental de misturas

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