Preparation and characterization of resistant starch III from elephant foot yam (Amorphophallus paeonifolius) starch

Reddy, Chagam Koteswara; Haripriya, Sundaramoorthy; Mohamed, A.; Suriya, M.

doi:10.1016/j.foodchem.2014.01.023

Cited by 79 publications

(37 citation statements)

References 22 publications

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“…[36] Solubility is used as an indicator of destruction within the starch components. [35] Starch solubility was found to be the highest for HFO-114 (22.04 g/100g). Among all the cultivars, OL-9 cv.…”

Section: Physicochemical Propertiesmentioning

confidence: 90%

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Steady and dynamic shear rheology of starches from different oat cultivars in relation to their physicochemical and structural properties

Singh

Kaur

2017

International Journal of Food Properties

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Starches isolated from eight oat cultivars were tested for their physicochemical, structural, and rheological properties. The isolated starches had low levels of ash and nitrogen contents with amylose ranging from 21.8 to 32.3 g/100 g. The amount of water released from starch gels decreased significantly (p < 0.05) with increase in freeze thaw cycle. The scanning electron micrographs revealed the presence of polygonal to irregularly shaped starch granules. All the starches exhibited A-type X-Ray diffraction pattern typically characteristic of cereal starches. The rheological properties of pastes were well described by the Herschel-Bulkley model at a shear rate of 0-100 s −1 (R 2 > 0.99). The starch pastes behaved like a pseudoplastic fluid and exhibited shear thinning fluid characteristics with values of flow behaviour index considerably less than 1. Both the storage and loss moduli of the pastes increased sharply initially and then dropped after reaching the gelatinization peak. The magnitude of the dynamic rheological parameters varied significantly (p < 0.05) between the cultivars. All the starch pastes were highly elastic than viscous as evidenced by the lower tan δ values. Structure property relationships were established between starches using principal component analysis. ARTICLE HISTORY

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Section: Physicochemical Propertiesmentioning

confidence: 90%

“…Starch granules with large crystalline area and strong bond swell less in cold water. [35] SP of oat starches ranged between 13.1 and 19.1 g/g with the highest value shown by OS-7 cv. starch.…”

Section: Physicochemical Propertiesmentioning

confidence: 98%

Steady and dynamic shear rheology of starches from different oat cultivars in relation to their physicochemical and structural properties

Singh

Kaur

2017

International Journal of Food Properties

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“…Combined modifications were used to increase the type 3 (retrograded) resistant starch (RS) content in starches from A. paeoniifolius (Mahmood, Ghugre, & Udipi, 2006;Reddy, Haripriya, Mohamed, & Suriya, 2014) and C. esculenta (Mahmood et al, 2006;Simsek & El, 2012). Gelatinized starch of A. paeoniifolius was subjected to pullulanase hydrolysis, autoclave, refrigeration, and freeze-drying, resulting in an RS content of 36% (Reddy et al, 2014).…”

Section: Combined Modifications For Resistant Starch Productionmentioning

confidence: 99%

“…Gelatinized starch of A. paeoniifolius was subjected to pullulanase hydrolysis, autoclave, refrigeration, and freeze-drying, resulting in an RS content of 36% (Reddy et al, 2014). Another study used a similar strategy on C. esculenta starch and produced an RS content of 35% (Simsek & El, 2012).…”

Section: Combined Modifications For Resistant Starch Productionmentioning

confidence: 99%

Structure, properties, and applications of aroid starch

Zhu

2016

Food Hydrocolloids

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“…It is a tropical tuber that primarily originated in the South-East Asian region and is extensively used in Indian cuisines. Elephant foot yam tubers are good sources of carbohydrates, especially starch [14], and present functional properties as food thickeners, though yet to be exploited commercially. applications; hence the present study was undertaken to evaluate the effect of ␥-irradiation on molecular structure and physico-chemical properties of starch from A. paeoniifolius.…”

Section: Introductionmentioning

confidence: 99%

Effect of γ-irradiation on structure and physico-chemical properties of Amorphophallus paeoniifolius starch

Reddy

Suriya

Vidya

et al. 2015

International Journal of Biological Macromolecules

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Preparation and characterization of resistant starch III from elephant foot yam (Amorphophallus paeonifolius) starch

Cited by 79 publications

References 22 publications

Steady and dynamic shear rheology of starches from different oat cultivars in relation to their physicochemical and structural properties

Steady and dynamic shear rheology of starches from different oat cultivars in relation to their physicochemical and structural properties

Structure, properties, and applications of aroid starch

Effect of γ-irradiation on structure and physico-chemical properties of Amorphophallus paeoniifolius starch

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