Physicochemical, thermal, pasting and microstructural characterization of commercial  Curcuma angustifolia  starch

Franklin, Magdaline Eljeeva Emerald; Pushpadass, Heartwin A.; Kumar, B Y Sathish; Kulkarni, S.; Muthurayappa, Manjunatha; Kandasamy, Ruckmani; Venkatachalam, Ponnusami; Vellingiri, Palanimuthu

doi:10.1016/j.foodhyd.2016.12.025

Cited by 52 publications

(26 citation statements)

References 27 publications

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“…As mentioned above, UPP had a β-carotene content corresponding to yellow-orange color, which could result in final products. Similar results observed in other studies indicate that the incorporation of flour color might be attributed to the color of the final product [ 12 , 54 ]. For example, chiffon cake with black rice powder showed a darker color, because of its color of black rice powder [ 6 ].…”

Section: Resultssupporting

confidence: 90%

“…The results showed that 20% UPP replacement had the highest redness and yellowness and the lowest lightness among all the pancakes. The color of flour could be one of the important factors for the consumer’s selection [ 12 , 53 ]. It suggests that the light-yellow color of UPP might be partly attributed to the color of β-carotene.…”

Section: Resultsmentioning

confidence: 99%

“…The samples were calculated for bulk density by mass/volume, as described in a previous report [ 12 ]. The powder was loaded into a graduated cylinder to 500 mL and weighed.…”

Section: Methodsmentioning

confidence: 99%

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Unripe Papaya By-Product: From Food Wastes to Functional Ingredients in Pancakes

Joymak

Ngamukote

Chantarasinlapin

2021

Foods

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Papaya is one of the most economic and valuable fruits in tropical countries. However, the fruit processing industries generate a high volume of unripe papaya waste and by-products. To reduce this waste, unripe papaya powder (UPP) was manufactured and incorporated into pancake formulation. The results showed that a particle size of UPP was 140.8 ± 2.1 µm, which contained polyphenolic compounds, dietary fiber and demonstrated ferric reducing antioxidant power (FRAP). Compared with wheat flour, UPP had higher values of water absorption index, water solubility index and swelling index and lower level of amylose. In the cholesterol-reducing effect, UPP decreased the formation of cholesterol micellization and bound bile acids. Interestingly, incorporation of 5–20% UPP into pancakes could decrease the glucose release with a concomitant increase in the percentage of undigestible starch. The hardness and chewiness of pancake was increased with a higher amount of UPP (10–20%). The results suggest that UPP from fruit processing waste can be regarded as a promising functional ingredient to incorporate with pancakes.

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Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 99%

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Unripe Papaya By-Product: From Food Wastes to Functional Ingredients in Pancakes

Joymak

Ngamukote

Chantarasinlapin

2021

Foods

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“…X‐ray diffractogram of tikhur starch exhibited mostly “A” type crystalline structures, similar to that of cornstarch. The high phosphorous content also imparts a high paste viscosity and good gelling strength, which are desirable for puddings and gels (Franklin et al, ). Tikhur starch gelatinizes at 78.2°C with thermal energy requirement of 20.43 J/g.…”

Section: Introductionmentioning

confidence: 99%

“…Tikhur starch gelatinizes at 78.2°C with thermal energy requirement of 20.43 J/g. The calcium, phosphorous, iron, and potassium contents are as high as 916, 536, 138.5, and 70.11 μg/g, respectively (Franklin et al, ). Thus, tikhur starch has wider scope of application in the food industry.…”

Section: Introductionmentioning

confidence: 99%

Application of D‐optimal mixture design and fuzzy logic approach in the preparation of chhana podo (baked milk cake)

Franklin

Pushpadass

Kamaraj³

et al. 2019

J Food Process Engineering

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This work is aimed at the use of D-optimal mixture design to incorporate tikhur (Curcuma angustifolia Roxb.) starch instead of semolina in the preparation of chhana podo (baked milk cake). Quality parameters such as lightness, hardness, moisture content, oven spring, and specific volume were determined, and they were used for optimization of baking conditions. The product prepared from the optimized formulation of 19.2 parts of chhana (milk solids obtained by heat-acid coagulation of milk at 90 C), 1.8 parts of tikhur starch, and 6 parts of sugar had 39.72% moisture content, 1.09 cm 3 /g specific volume, 22.43 mm oven spring, 66.37 lightness value, and 29.69 N hardness with desirability factor of 0.896. Further, chhana podo prepared by adding semolina two-parts (control), one-, two-and three-parts of tikhur starch were compared for its sensory attributes using fuzzy logic approach. It was used to score the samples for ranking, and also to decipher the preference of the judges for the above quality parameters. Specimens 1, 2, and 3 were rated "Good" by the panelists while Specimen 4 was ranked "Satisfactory." In general, texture was rated as the strongest quality indicator (Highly Important) for chhana podo with similarity value of 0.956. Moistness, color, and flavor had identical similarity values, and were classed as "Important." Practical applicationsChhana podo is a milk cake that is prepared by blending of heat-acid coagulated milk solids, sugar and semolina into dough, and baking it. Fuzzy analysis, which involves linguistic expression of sensory quality, was used in combination with mixture design to optimize the ingredient composition. Semolina was replaced with tikhur (Curcuma angustifolia Roxb.) starch by using D-optimal mixture design without any influence on end product quality. Combining fuzzy analysis with mixture design proved to be a good tool for new product development.

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Evaluation of Enzymatic and Chemical Treatments to Produce Oxalate Depleted Starch from a Novel Variety of Colocasia esculenta Grown in Joida, India

et al. 2021

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This research aimed to study granular and molecular structures, physicochemical, and functional properties of the starch extracted from a novel, dasheen type of taro conserved, and cultivated by several generations of Kunabi tribes of Joida, Karnataka, India. Further, an enzymatic (oxalate oxidase) and chemical (phosphoric acid) treatment processes are evaluated for reducing total oxalate content in the starch extracted from the taro flour. The total oxalate content of the taro flour is found to be 2344 mg 100 g −1 , and the starch yield is about 45% in all the methods. The oxalate oxidase (OxO) and phosphoric acid treatment reduced the total oxalate content by 98.37% and 98.03%, respectively. The residual oxalate content in the resultant starch is within the threshold limit (71 mg 100 g −1 ). The study of characteristic properties of enzyme-treated (ET), phosphoric acid-treated (PT), and native starch (NT) revealed minor changes in ET and PT compared to NT.

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Physicochemical, thermal, pasting and microstructural characterization of commercial Curcuma angustifolia starch

Cited by 52 publications

References 27 publications

Unripe Papaya By-Product: From Food Wastes to Functional Ingredients in Pancakes

Unripe Papaya By-Product: From Food Wastes to Functional Ingredients in Pancakes

Application of D‐optimal mixture design and fuzzy logic approach in the preparation of chhana podo (baked milk cake)

Evaluation of Enzymatic and Chemical Treatments to Produce Oxalate Depleted Starch from a Novel Variety of Colocasia esculenta Grown in Joida, India

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