Rheological and textural properties of sorghum-based formulations modified with variable amounts of native or pregelatinised cassava starch

Onyango, Calvin; Mutungi, Christopher; Unbehend, Günter; Lindhauer, Meinolf Georg

doi:10.1016/j.lwt.2010.08.019

Cited by 60 publications

(43 citation statements)

References 13 publications

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“…This effect can be attributed to the formation of a stronger dough network that limits the mobility of gases and dough components. Similar effects were observed for other bread variations, including sorghum-based bread with pregelatinized cassava starch (Onyango et al 2011), and in degassed pound cakes supplemented with pregelatinized wheat starch (Hesso et al 2014). It seems that the shape and size of the bread was negatively affected by the addition of hydrocolloid components into the dough formulation.…”

Section: Freezing and Melting Properties Of Doughssupporting

confidence: 72%

“…Miller et al (2008) showed that the addition of PS improved the bread output as water adsorption capacity is increased. Onyango et al (2011) studied the rheological and baking characteristics of gluten-free batter and bread prepared from pregelatinized cassava starch and sorghum flour, showing that PS emulated to certain degree the elastic properties attributed to gluten. Lee and Lim (2013) investigated the effects of pregelatinized rice flour on the textural properties of rice cookies, showing that hardness of dough and cookies increased upon the addition of PS.…”

Section: Introductionmentioning

confidence: 99%

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Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread

et al. 2016

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This work considered gelatinized wheat flour fraction with properties similar to hydrocolloid to enhance the strength of dough network by improving water retention and rheological characteristics. The gelatinized (90°C ) fraction of the wheat flour was incorporated in the dough formulation at different levels (5, 10, and 20% w/w). The effects of the gelatinized flour (GF) fraction on the dough rheology and thermal properties were studied. The incorporation of GF induced a moderate increase of dough viscoelasticity and reduced the freezing and melting enthalpies. On the other hand, the changes in bread textural properties brought by incorporation of GF were insignificant, indicating that the gelatinized fraction acted as a binder that enhanced water trapping in the structure. SEM images showed a more heterogeneous crumb microstructure (e.g., gas cells, porous, etc.) bread prepared using GF. Drying kinetics obtained from TGA indicated that the water diffusivity decreased with the incorporation of GF, which suggested that the bread had a compact microstructure.

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Section: Freezing and Melting Properties Of Doughssupporting

confidence: 72%

Section: Introductionmentioning

confidence: 99%

Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread

et al. 2016

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“…By contrast, varying loss factors over frequency were observed for all of the batters. This may be due to the fact that the molecular rearrangements occurred over the short time scale of the applied strains [4]. The loss factor (tan δ) was raised by the addition of GSP to the batters because GSP-infused batters have more water than the control samples or there was a weak affinity between the water and GSP that resulted in an increase in the amount of water available.…”

Section: Dynamic Viscoelastic Propertiesmentioning

confidence: 99%

“…Recent studies have been carried out to develop batter formulations with specific ingredients such as high amylose rice [2], transglutaminase and viscozyme [3], sorghum flour modified with cassava starch [4], tomato powder [5], and mushroom powder [6], due to the fact that consumers are becoming more aware of the relationship between good health and nutrition. However, healthier battered products with optimum quality cannot be obtained by simply mixing these specific ingredients with major components of fried products.…”

Section: Introductionmentioning

confidence: 99%

“…Previous studies have considered the rheological properties of batters containing soy flour [7,8], rice flour [7,9,10], cellulose derivatives [11][12][13], starch [4,[14][15][16], and dextrin [17], besides wheat and corn flours. Viscosity development within the batter is mainly related to the water-binding capacities and solubility of the drying ingredients.…”

Section: Introductionmentioning

confidence: 99%

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Effects of the Addition of Grape Seed Powder on the Thermorheological Properties of Frying Batters

Çağdaş

Kumcuoğlu

2015

International Journal of Food Engineering

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The effects of the addition of grape seed powder (GSP) on the thermorheological properties of frying batters were investigated in this study. Thermal properties, including gelatinization (T G ) and melting (T m ) temperatures, as well as enthalpies (ΔH G , ΔH m ), were determined by a differential scanning calorimeter (DSC). The addition of GSP decreased the T G and T m as the GSP levels increased. When compared with the control batter, the addition of GSP significantly decreased the apparent viscosity and viscoelastic modules (G′, G′′). The mechanical spectra of batters carried out at 15-80°C showed a transition from fluid-like to gel-like behavior. The batter pickup values were found to be directly proportional to the batter viscosity. Both water retention capacities (WRC) and consistency index values (K) of the batters were significantly affected by the GSP addition and temperature (p < 0.05). Grape seeds have health-promoting components on a scientific basis; thus, this study provides helpful results in the development of novel frying batters.

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Effect of extruded corn flour addition on the quality characteristics of fine dried noodles

Chen

Wang

et al. 2022

Cereal Chem

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Background and Objectives In the past decade, the nonwheat grain noodle has been increasingly popular in the consumer market. However, as pseudocereals lack gluten protein, the addition level of pseudocereal in the wheat dough is strictly limited due to the poor viscoelastic property and processability. Findings In this study, to increase the addition level of corn in wheat, extrusion was used to modify corn flour's (CF's) physicochemical and rheological properties. Physicochemical, hydration, and structural property of extruded corn flour (ECF) were analyzed and compared with CF. Results showed that compared with CF, the content of moisture, fat, and starch of ECF decreased, the content of protein remained unchanged, while the content of reducing sugar, soluble dietary fiber, water solubility index, water absorption index, and viscosity characteristics significantly increased. Additionally, X‐ray diffraction (XRD) analysis and Fourier transform infrared spectra analysis demonstrated that the extrusion process disrupts the crystal structure of corn starch, the crystallinity of ECF decreased. In XRD analysis, the peak detected at around 20° confirmed the formation of the starch–lipid complex during the extrusion process. Conclusions Different ECF and CF amounts were added to the dough and produced fine dried noodles. According to the tensile and scanning electron microscopy results, the ECF can improve the quality of dough and fine dried noodles. Significance and Novelty The results indicated that ECF could effectively enhance the maize addition level in wheat/maize blended fine dried noodles without compromising fine dried noodles' quality.

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Rheological and textural properties of sorghum-based formulations modified with variable amounts of native or pregelatinised cassava starch

Cited by 60 publications

References 13 publications

Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread

Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread

Effects of the Addition of Grape Seed Powder on the Thermorheological Properties of Frying Batters

Effect of extruded corn flour addition on the quality characteristics of fine dried noodles

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