Physicochemical characterization of starch based films

Bertuzzi, María Alejandra; Armada, Margarita; Gottifredi, J.C.

doi:10.1016/j.jfoodeng.2006.12.016

Cited by 237 publications

(133 citation statements)

References 35 publications

(59 reference statements)

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“…This may due to the presence of the protein component and the amount of starch in the flour (Goesaert et al, 2005). High-amylose starch present in charge of the low swelling ability (Bertuzzi et al, 2007), while the stability of the protein in flour is dependent on the size, charge, hydrophobicity, and flexibility of protein molecules (Turgeon et al, 1992). Thus, the high swelling ability of TSF related to the low amylose content starch and protein stability.…”

Section: Functional Propertiesmentioning

confidence: 99%

Proximate composition, mineral content and functional properties of Tarap (Artocarpus odoratissimus) seed flour

Noorfarahzilah¹,

Mansoor²,

Mamat³

2017

Food Res.

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Tarap seed (Artocarpus odoratissimus) is one of the popular snacks among Borneo Island people especially in Sabah, Malaysia. Their flesh and seed are such a potential food source but they are not fully exploited. Therefore, this study was conducted to determine its nutritional composition, mineral content and functional properties of Tarap seed flour (TSF). The proximate analysis (protein, carbohydrate, fat, crude fiber, ash, moisture), minerals content and functional properties (powder particle size, bulk density, oil and water absorption capacity, emulsion capacity, foaming ability, least gelling concentration, swelling ability and pasting properties) were determined. The proximate analysis results obtained showed that TSF had 49.65% carbohydrate, 15.60% crude fat, 12.3% crude fibers, 8.8% crude protein, 1.17 % ash and 12.5% moisture. Most abundant mineral found in Tarap flour was potassium, followed by magnesium, calcium, and natrium. The results showed that TSF has an average particle size of 166.02µm with low bulk density (0.57g/cm 3 ) as compared to wheat flour. Water and oil absorption capacities of TSF were 2.61 and 1.69g/g, respectively, while the efficiency of emulsification was 14.8%. Least gelation concentration was found to be 12% while foaming ability was 7%. Swelling ability results showed a steady increment from 60°C to 70°C but sharp increased observed from 70°C to 80°C. From the results presented, it can be concluded that TSF has a great potential for use in the formulation of composite flours to be used as ingredients in the food industry.

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Section: Functional Propertiesmentioning

confidence: 99%

Proximate composition, mineral content and functional properties of Tarap (Artocarpus odoratissimus) seed flour

Noorfarahzilah¹,

Mansoor²,

Mamat³

2017

Food Res.

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“…Films based on glycerol/starch have been extensively studied as biomaterials with promising application in the food industry as comestible or biodegradable packaging (Bertuzzi et al, 2007;Gennadios et al, 1994;Tapia-Blácido et al, 2007;Tharanathan, 2003). Sothornvit and Krochta (2001) mentioned the great potential of these films to ensure optimum quality and shelf life.…”

Section: Introductionmentioning

confidence: 99%

Influence of Glycerol and Temperature on the Rheological Properties of Potato Starch Solutions

Ayala¹,

Vargas²,

Agudelo³

2014

International Agrophysics

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A b s r a c t. Effects of temperature and glycerol concentration on rheological properties of potato starch solutions were investigated. The flow behaviour (shear stress against shear rate) was fitted to various models: power law, Herschel-Bulkley, Bingham, modified Bingham and Casson models. However, it was found that the Herschel-Bulkley model describes better the flow behaviour observed at various temperatures and glycerol concentrations, for flow behaviour index values between 0.44 and 0.78, typical of pseudoplastic solutions. The effect of glycerol concentration on each of the fitting parameters for Herschel-Bulkley model was well modelled by a second-degree polynomial at various temperatures. The simultaneous influence of glycerol concentration and temperature on shear stress could be represented empirically by a seconddegree polynomial function that includes linear coupling between concentration and temperature. Finally, the variation of the consistency coefficient with both temperature and glycerol concentration was well described by an exponential expression, with an activation energy value of 2.78 kJ mol -1 . The results indicate that both glycerol content and temperature have the effect of diluting potato starch solutions.K e y w o r d s: glycerol, potato starch solutions, pseudoplastic behaviour, rheological models

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“…. The rheological behaviour is studied using the following power law model that satisfactory fitted the experimental data: and  s , respectively) were calculated on the range of shear and extension rate tested by using the following power law model [22,23]: …”

Section: Spaghetti Preparationmentioning

confidence: 99%

Influence of Heat Treatment on the Quality of Functional Gluten-Free Spaghetti

Mastromatteo¹,

Chillo²,

Iannetti³

et al. 2012

FNS

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In this study the influence of initial water content and the extent of flour thermal pre-treatment on both the dough rheological properties and the sensorial attributes of maize and chickpeas based gluten-free spaghetti were assessed. Results showed that samples with the highest initial water content had the highest values of elongation and shear viscosity, therefore dough with greater extensibility was obtained. Regarding the sensorial properties of non-cooked spaghetti, the overall quality of all samples had a very positive score with the exception of the samples with the highest initial water content and the lowest steam injection time that were scored just above the acceptability threshold because of their low resistance to break. The overall quality values of the cooked dry spaghetti were found to be around the acceptability threshold with the exception of the sample with the highest initial water content that showed a value higher than the threshold due to the highest values of bulkiness and adhesiveness.

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Physicochemical characterization of starch based films

Cited by 237 publications

References 35 publications

Proximate composition, mineral content and functional properties of Tarap (Artocarpus odoratissimus) seed flour

Proximate composition, mineral content and functional properties of Tarap (Artocarpus odoratissimus) seed flour

Influence of Glycerol and Temperature on the Rheological Properties of Potato Starch Solutions

Influence of Heat Treatment on the Quality of Functional Gluten-Free Spaghetti

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