RVA study of mixtures of wheat flour and potato starches with different phosphorus contents

Zaidul, I.S.M.; Yamauchi, Hiroaki; Kim, Sun-Ju; Hashimoto, Naoto; Noda, Takahiro

doi:10.1016/j.foodchem.2006.06.056

Cited by 98 publications

(60 citation statements)

References 27 publications

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“…The results of pasting properties obtained in this study are somewhat similar to those obtained by Zaidul et al (2007). The RVA properties of Irish potato and pigeon starch blend showed that there were significant (P≤0.05) increases in peak viscosity (from 180.1 to 397.6RVU), trough (from 79.0 to 240.1RVU), Values are means and standard deviations of three determinations.…”

Section: Pasting Properties Of Starch Blendssupporting

confidence: 86%

“…The increase in peak viscosity of starch blends with increasing level of pigeon pea starch may be attributed to differences in their amylose content with increasing level of pigeon pea starch. Low amylose content has been reported to be associated with a higher peak viscosity and a lower pasting temperature (Zaidul et al 2007). High peak viscosity is an important attribute of textural quality in foods.…”

Section: Pasting Properties Of Starch Blendsmentioning

confidence: 99%

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Quality evaluation of stiff porridges prepared from Irish potato (Solanum tuberosum) and pigeon pea (Cajanus cajan) starch blends

et al. 2011

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Quality attributes of stiff porridges prepared from Irish potato and pigeon pea starch blends were studied. Starches were extracted from Irish potato and pigeon pea using a wet extraction method. Various ratios of the starches were mixed and analyzed for chemical, functional and pasting properties. The starch blends were then prepared into stiff porridges for sensory evaluation using a 20-man sensory panel. Substitution of Irish potato starch with pigeon pea starch led to increases in protein (0.15 to 1.2%), fat (0.26 to 0.56%) and ash (0.30 to 0.69%) while the amylose content of the starch blends decreased (from 23.8 to 18.4%) respectively. Functional properties such as bulk density (0.75 to 0.60 g/cm 3 ), water absorption capacity (3.1 to 2.6 g water/ g sample) and dispersibility (58.6 to 42.7%) decreased significantly (P<0.05) at the highest concentration (50%) of pigeon pea starch respectively. Pasting properties such as peak, breakdown, final and setback viscosities increased with increasing levels of pigeon pea starch while peak time and pasting temperature decreased. The sensory attributes of stiff porridges were not adversely affected by pigeon pea starch inclusion. Therefore it should be possible to incorporate up to 50% of low digestible pigeon pea starch into Irish potato starch from legumes such as pigeon pea as alternatives to cassava starch in the preparation of stiff porridges. Such porridges made from Irish potato and legume starches could provide additional incentive for individuals requiring decreased and or slow starch digestibility such as diabetics.

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Section: Pasting Properties Of Starch Blendssupporting

confidence: 86%

Section: Pasting Properties Of Starch Blendsmentioning

confidence: 99%

Quality evaluation of stiff porridges prepared from Irish potato (Solanum tuberosum) and pigeon pea (Cajanus cajan) starch blends

et al. 2011

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“…For the sample produced by treatment with chlorine at 5.0 % this effect was more pronounced (at 67.2°C the torque % was of 29.7), for a high a Torque 100 % corresponds to 7,187.10 −4 N-m that is roughly 2,000 cP in the RVA viscoamylogram (Demiate and Kotovicz 2011;Zortéa et al 2011). b Difference from final torque to through (minimum torque after peak) (Pongsawatmanit and Srijunthongsiri 2008;Zaidul et al 2007) c Difference from peak to through (Pongsawatmanit and Srijunthongsiri 2008;Zaidul et al 2007) d starch dispersion at 6.67 %;…”

Section: Resultsmentioning

confidence: 99%

Physicochemical properties of cassava starch oxidized by sodium hypochlorite

et al. 2012

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In this work, cassava starch was modified by treatment with sodium hypochlorite (NaClO) at different concentrations (0.8, 2.0 and 5.0 % of active chlorine) and selected physicochemical properties of the oxidized starches were investigated. The native and modified samples were evaluated considering moisture, carboxyl content, apparent viscosity, susceptibility to syneresis, mid-infrared spectroscopy and crystallinity index. The treatment with NaClO resulted in alterations in carboxyl content of the oxidized starches that increased with increasing concentration of the oxidant. Oxidized starches also showed higher susceptibility to syneresis, as assessed by the release of liquid during freezing and thawing. Apparent viscosity analysis showed decrease in peak viscosity of the oxidized starches. X-ray diffractograms showed that the oxidation influenced the extent of cassava starch relative crystallinity found to lie between 34.4 % (native) and 39.9 % (2.0 % active chlorine). The infrared spectra are sensitive to structural changes on starch macromolecules and presented characteristic peaks as C-O-C of the six carbon glucose ring absorbs at 1,150-1,085 cm −1 and due to axial deformation these bands changed with the crystal structure of the starch samples.

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“…Breakdown is considered a measure of the degree of disintegration of the granules of the paste (Newport Scientific, 1998;Dengate, 1984) and is an indicator of the stability of the starch gel during baking (Zaidul et al, 2006). Higher damage values are associated with greater peak viscosities, which in turn are related to the degree of swelling of the starch granules during heating (Ragaee & Abdel-Aal, 2006).…”

Section: Alveograph Proceduresmentioning

confidence: 99%

Influence of the addition of lupine protein isolate on the protein and technological characteristics of dough and fresh bread with added Brea Gum

López

2014

Food Sci. Technol

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RVA study of mixtures of wheat flour and potato starches with different phosphorus contents

Cited by 98 publications

References 27 publications

Quality evaluation of stiff porridges prepared from Irish potato (Solanum tuberosum) and pigeon pea (Cajanus cajan) starch blends

Quality evaluation of stiff porridges prepared from Irish potato (Solanum tuberosum) and pigeon pea (Cajanus cajan) starch blends

Physicochemical properties of cassava starch oxidized by sodium hypochlorite

Influence of the addition of lupine protein isolate on the protein and technological characteristics of dough and fresh bread with added Brea Gum

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