Properties of Steam-Treated Arrowroot (Maranta arundinacea) Starch

Raja, Manavedan K. C.; Sindhu, Prasanna

doi:10.1002/1521-379x(200012)52:12<471::aid-star471>3.0.co;2-u

Cited by 27 publications

(12 citation statements)

References 16 publications

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“…A reduction tendency of the leached amylose was observed on drying conditions of the 70 and 130 C combined with the 5 and 15 mm (Figure 6b). Under these drying conditions dissociation occurs and the reorganization of the amylose chains modifying the molecular conformation, which led to an insoluble helical form and contributed to the reduction of the leached amylose (Raja & Sindhu, 2000).…”

Section: Cooking Parametersmentioning

confidence: 99%

Infrared radiation drying of parboiled rice: Influence of temperature and grain bed depth in quality aspects

Timm

Lang

Ferreira

et al. 2020

J Food Process Engineering

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The main objective of this study was to optimize the infrared radiation (IR) drying of parboiled rice on the temperatures of 70, 100, and 130°C and grain bed depth of 5, 10, and 15 mm. The effects of the temperature and grain bed depth on drying kinetics, head rice yield (HRY), milling and color parameters, and cooking properties were evaluated using response surface methodology. The drying temperature and bed depth presented a significant effect on HRY, whiteness, transparency, milling degree, L*, C*, relative crystallinity, cooking time, leached amylose, solubilized protein, and hardness. The longer exposure times to IR resulted in grains with an increase in the intensity of endosperm fissures and lower HRY. There is a tendency that the best condition to dry parboiled rice with IR is at higher temperatures and lower grain bed depth. Practical applications The present study optimized infrared radiation drying of parboiled rice as a function of the drying temperature and grain bed depth. The results provide scientific support on making decision during industrial rice processes. Severe infrared radiation drying conditions can reduce the HRY, increase cooking time, and intensify undesired sensory attributes.

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Section: Cooking Parametersmentioning

confidence: 99%

Infrared radiation drying of parboiled rice: Influence of temperature and grain bed depth in quality aspects

Timm

Lang

Ferreira

et al. 2020

J Food Process Engineering

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“…It is also used in the preparation of biscuits, cakes, puddings, and jellies. Arrowroot starch is employed as a suspending agent in the preparation of barium meals and as a base for face powders and in the preparation of special glues [77]. Arrowroot starch has been used as suspending agents in paracetamol suspension at optimal concentration of 5-6%.…”

Section: Maranta Arundinacea L (West Indianmentioning

confidence: 99%

Potentials of tropical starches as pharmaceutical excipients: A review

Odeku

2012

Starch Stärke

100

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Tropical roots and tubers, grains, cereals, and fruits are crops that have served as staple foods for millions of people throughout the hot and humid regions of the world for many centuries. Some of these crops grow in abundance with little or no artificial input. These tropical crops contain starch of as one their major component, which has made them good sources of starch that could be used as pharmaceutical excipients. In recent time, some of these starches have been investigated for use as fillers, glidants, binders, and disintegrants in pharmaceutical tablet formulations. The diversity of the starches from these plants has shown that some of the starches can be used in place of commercially available chemically modified starches. Their application as excipients can add value to some of these neglected and underutilized crops and also provide starch with special properties for specific applications. This review summarizes the present knowledge on the starches extracted from tropical plants that have been evaluated as pharmaceutical excipients and their potential usefulness, with a view to providing suggestions for needed research to adopt the utilization of these starches in the pharmaceutical industry.

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“…It is now well established that, part of amylose in starch exists in a bound form with polar lipids, either as inclusion compounds or linkages through hydrogen bonding. Furthermore, the dissociation and reaggregation of amylose chains result in the alteration in the molecular conformation, leading to enhancement of the helical form and thereby lowering the solubility of amylose (Raja & Sindhu, 2000).…”

Section: Carbohydratesmentioning

confidence: 99%