Physicochemical and structural properties of starch from young bamboo culm of Bambusa tuldoides

Felisberto, Mária Hermínia Ferrari; Beraldo, Antônio Ludovico; Costa, Marcela de Rezende; Boas, Flávia Villas; Franco, Célia Maria Landi; Clerici, Maria Teresa Pedrosa Silva

doi:10.1016/j.foodhyd.2018.07.032

Cited by 25 publications

(7 citation statements)

References 34 publications

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“…Humidity is an important factor to be analysed in food products, because of its relation to microbial growth, chemical reactions and enzymes that can influence product integrity and quality (Gutkoski and Jacobsen Neto 2002;Felisberto et al 2017a). The moisture content of BCF was 7.48 g (100 g) -1 ; similar results were obtained by Felisberto et al (2019): when evaluating starch in young B. tuldoides culm, the authors observed 7.56 g (100 g) -1 average moisture. Both results are in accordance with Brazilian law for cereal flours, which allows maximum humidity of 15 g (100 g) -1 (MAPA 2005).…”

Section: Resultssupporting

confidence: 83%

Characterisation of bamboo (Bambusa tuldoides) culm flour and its use in cookies

Vasques¹,

Mendes²,

Silva³

et al. 2022

Czech J. Food Sci.

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This study aimed to develop a bamboo culm flour (BCF) to be used in the formulation of cookies, replacing 15% and 30% of wheat flour (WF). The parameters analysed for bamboo flour and cookies were moisture, ash, protein, fat, fibre and carbohydrates. For the flour, the water absorption index (WAI) and water solubility index (WSI) were also determined. BCF is a good source of protein, with a low lipid content and high fibre content, presenting the potential to be used in several food products. For the cookies produced, hardness, sensory analysis and purchase intent were analysed. In the sensory analysis of acceptability, the samples that showed better acceptance were the control formulation and the 15% BCF cookie; in the same sample, crude fibre increased from 5.92 g (100 g)<sup>–1</sup> to 11.64 g (100 g)<sup>–1</sup> compared to the control, and the intention to purchase the 15% sample was worse than for the control but still good: the majority of tasters said they certainly or maybe would buy. Thus, it is possible to conclude that the use of BCF is considered an excellent option to enrich cookies while keeping them acceptable nutritionally.

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Section: Resultssupporting

confidence: 83%

Characterisation of bamboo (Bambusa tuldoides) culm flour and its use in cookies

Vasques¹,

Mendes²,

Silva³

et al. 2022

Czech J. Food Sci.

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“…The increase of demand for starch on the industry associated with the search of new sources of starch, which do not compete as a food source for human populations, increased focus on starches obtained from wastes, including fruit wastes . Although starch is commonly extracted mainly from four conventional sources such as wheat, corn, potato, and cassava, some fruits contains significant amounts of starch and may be used as unconventional sources of starch …”

Section: Introductionmentioning

confidence: 99%

Fruit Wastes as Promising Sources of Starch: Extraction, Properties, and Applications

et al. 2020

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Fruits are widely consumed and play a crucial role in diet. Furthermore, changes in dietary habits and growing world population have promoted the increase in demand of this product, which consequently increase their wastes. Besides, the fruit processing, including juice processing, pulp extraction, jams, and frozen pulp, also generates significant amounts of waste. Wastes include skin, pulp, seed waste, and pomace, which are rich in value‐added compounds like starch. The search for new starch sources has been motivated by three main reasons: growing market demand; industry demand for new starches with different physicochemical, structural, and functional properties than conventional starch sources; and food supply to meet the increase of world population. The principal conventional sources of starch are cereal and tubers. However, fruit wastes can contain significant amounts of starch that can be better explored. Fruit waste starches have unique features and can expand the possible range of starch uses in industry. This review explores fruit wastes, including kiwifruit, pineapple, mango, litchi, tamarind, longan, loquat, annatto, jackfruit, avocado, apple, and banana as new sources of starch, and also discusses their extraction methods, properties, and potential uses.

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“…These results are indicative that the starch isolation method used was very efficient. [ 13 ] The total starch content is an indicator of the starch purity obtained by a specific starch isolation method. In this case, the total starch content was 93.50 ± 1.52%, indicating that a high degree of purity was achieved.…”

Section: Resultsmentioning

confidence: 99%

In Vitro Digestibility and Physicochemical Properties of Huauzontle (Chenopodium nuttalliae) Starch

et al. 2023

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Huauzontle is an undervalued and little-studied pseudocereal crop whose seeds contain relatively high starch contents. There is scarce information on the structural, physicochemical, functional, and nutritional characteristics of native huauzontle starch (HS), and its modification has not been documented until today. HS is modified with citric acid (CA) and octenyl succinic anhydride (OSA) to different degrees of substitution. HS starch granules are irregular, angular, and polygonal in shape, with almost smooth surfaces, and mean diameter of 1.37 ± 0.09 µm. The apparent amylose content of the CA and OSA-modified starches is lower than for HS but increases as the degree of substitution of CA and OSA increases. Deconvolved FTIR spectra shows that the ratio 1047/1022 decreases in the modified starches with increasing CA and OSA concentrations, indicative that both treatments alter the chain packing and generate more amorphous regions. The resistant starch increases with the OSA-modification, while the rapidly digestible starch increases with the CA-modification. Native and OSA-modified starches show higher pasting viscosities than the CA-modified starch. CA-and OSA-modified starches have an improved solubility, swelling power, and water retention capacity than HS. These results indicate that modified huauzontle starch presents highly desirable characteristics for its application in food.

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Physicochemical and structural properties of starch from young bamboo culm of Bambusa tuldoides

Cited by 25 publications

References 34 publications

Characterisation of bamboo (Bambusa tuldoides) culm flour and its use in cookies

Characterisation of bamboo (Bambusa tuldoides) culm flour and its use in cookies

Fruit Wastes as Promising Sources of Starch: Extraction, Properties, and Applications

In Vitro Digestibility and Physicochemical Properties of Huauzontle (Chenopodium nuttalliae) Starch

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