Physico-chemical, functional, morphological, thermal properties and digestibility of Talipot palm (Corypha umbraculifera L.) flour and starch grown in Malabar region of South India

Navaf, Muhammed; Sunooj, Kappat Valiyapeediyekkal; Aaliya, Basheer; Sudheesh, Cherakkathodi; George, Johnsy

doi:10.1007/s11694-020-00408-1

Cited by 30 publications

(23 citation statements)

References 42 publications

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“…The fat content of all the BPF biscuits was also significantly low compared to control ( Table 2). Such high protein and less fat content of the BPF-substituted biscuits can be considered nutritionally beneficial over wheat flour products [57]. Significant increase in proline content was also observed in the BPF-substituted biscuits (about 2.6-3.1-fold increase), referring to the presence of a considerably high amount of free amino acid content in comparison with the control (Table 2).…”

Section: Physicochemical Properties Of Biscuitsmentioning

confidence: 85%

Banana pseudostem substitution in wheat flour biscuits enriches the nutritional and antioxidative properties with considerable acceptability

Chakraborty¹,

Sabruna

Roy

et al. 2021

SN Appl. Sci.

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Biscuits prepared from composite flours substituted with unconventional plant resources have been considered important for enriching the overall nutritional quality. The present study was undertaken to explore the potential of banana pseudostem flour for the valorization of wheat flour biscuits. At the same time, the study attempts to address the problem of bioresource wastage as huge amounts of banana pseudostem are wasted every year after harvesting of the fruits. In this study, composite flours were prepared by partially substituting wheat flour with banana pseudostem core flour (BPF10, BPF20, BPF30) in different proportions (10, 20, 30% w/w), and biscuits were prepared from these composite flour formulations. Analyses of the physicochemical properties, pasting properties, colour and texture, quantification of phytochemicals and antioxidant properties, and overall sensory evaluation of the flours and biscuits were performed for comparative evaluation. BPF-substituted composite flours showed higher moisture and ash content, pasting temperature and water and oil absorption capacity. BPF-fortified biscuits were found to be rich in ash content, protein, proline, antioxidative phytochemicals, viz. phenols, flavonoids, tannins, ascorbate, and alkaloids, whereas fat, moisture content, and viscosity were comparatively lower than that of the control (wheat flour biscuits). Significant free radical scavenging activities of the BPF-substituted biscuits were also observed. Colour and texture analysis showed desirable changes in lightness (L*), yellowness (b*), chroma (C*), fracturability, and hardness of the BPF-substituted biscuits. Most importantly, considering the sensory characteristics like taste and crispiness, control and BPF10 biscuits were highly comparable. Therefore, the formulation of BPF-substituted biscuits presents an effective way to utilize banana pseudostems, which is also rich in nutraceutical and antioxidative properties.

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Section: Physicochemical Properties Of Biscuitsmentioning

confidence: 85%

Banana pseudostem substitution in wheat flour biscuits enriches the nutritional and antioxidative properties with considerable acceptability

Chakraborty¹,

Sabruna

Roy

et al. 2021

SN Appl. Sci.

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“…Starch is a storage polysaccharide made up of chains of linear amylose and branched amylopectin. It is considered to be a versatile food ingredient used as a thickener, binder, emulsifier, texturizer, and gelling agent [2]. However, native starch possesses certain undesirable characteristics such as low shear stress resistance, high retrogradation and syneresis tendency [3,4].…”

Section: Introductionmentioning

confidence: 99%

“…Talipot palm is native to Sri Lanka, Myanmar, Malaysia, and India. Approximately 76% of starch yield is obtained from talipot stem pith flour, and the talipot starch possesses about 28% amylose [2]. The objective of the present study is to examine the impact of thermal pretreatments on the phosphorylation of talipot starch for determining its potential application in food industries.…”

Section: Introductionmentioning

confidence: 99%

Effect of Thermal Pretreatments on Phosphorylation of Corypha umbraculifera L. Stem Pith Starch: A Comparative Study Using Dry-Heat, Heat-Moisture and Autoclave Treatments

et al. 2021

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Talipot starch, a non-conventional starch source with a high yield (76%) from the stem pith of talipot palm (Corypha umbraculifera L.) was subjected to three different thermal treatments (dry-heat, heat-moisture and autoclave treatments) prior to phosphorylation. Upon dual modification of starch with thermal treatments and phosphorylation, the phosphorous content and degree of crosslinking significantly increased (p ≤ 0.05) and was confirmed by the increased peak intensity of P=O and P–O–C stretching vibrations compared to phosphorylated talipot starch in the FT-IR spectrum. The highest degree of crosslinking (0.00418) was observed in the autoclave pretreated phosphorylated talipot starch sample. Thermal pretreatment remarkably changed the granule morphology by creating fissures and grooves. The amylose content and relative crystallinity of all phosphorylated talipot starches significantly decreased (p ≤ 0.05) due to crosslinking by the formation of phosphodiester bonds, reducing the swelling power of dual-modified starches. Among all modified starches, dry-heat pretreated phosphorylated starch gel showed an improved light transmittance value of 28.4%, indicating reduced retrogradation tendency. Pasting and rheological properties represented that the thermal pretreated phosphorylated starch formed stronger gels that improved thermal and shear resistance. Autoclave treatment before phosphorylation of talipot starch showed the highest resistant starch content of 48.08%.

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“…Bulk density and tapped density were determined according to the procedures used in Navaf et al, (2020). Starch sample weighing 1g was filled in a 10 ml measuring cylinder, and the volume was marked as V 1 .…”

Section: Bulk and Tapped Densitymentioning

confidence: 99%

“…Bulk and tapped density of the starch indicates blending and expand ability characteristics of the starch. Higher bulk and tapped density of the starch specifies better blending and expandability properties of that starch (Navaf et al, 2020). Also, in various unit operations, storage and packaging activity for starch is better with the starch having higher tapped density.…”

Section: Bulk and Tapped Densitymentioning

confidence: 99%

Comparative Study on Functional Properties of Starch Extracted from Various Sources

Odi¹,

Sinija²

2021

Int.J.Curr.Microbiol.App.Sci

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Physico-chemical, functional, morphological, thermal properties and digestibility of Talipot palm (Corypha umbraculifera L.) flour and starch grown in Malabar region of South India

Cited by 30 publications

References 42 publications

Banana pseudostem substitution in wheat flour biscuits enriches the nutritional and antioxidative properties with considerable acceptability

Banana pseudostem substitution in wheat flour biscuits enriches the nutritional and antioxidative properties with considerable acceptability

Effect of Thermal Pretreatments on Phosphorylation of Corypha umbraculifera L. Stem Pith Starch: A Comparative Study Using Dry-Heat, Heat-Moisture and Autoclave Treatments

Comparative Study on Functional Properties of Starch Extracted from Various Sources

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