Structure and physicochemical properties of octenyl succinic anhydride modified starches: A review

Sweedman, Michael C.; Tizzotti, Morgan; Schäfer, Christian; Gilbert, Robert G.

doi:10.1016/j.carbpol.2012.09.040

Cited by 537 publications

(368 citation statements)

References 145 publications

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“…The mechanical parameters of dough are affected by various factors like dilution of gluten, native starch properties and nature of modification process. Increase in water absorption capacity of substituted dough is due to the disrupted granular structure of modified starch as the hydrophobic functional group allow more water to bind (OH) hydroxyl groups via hydrogen bonding (Sweedman et al, 2013). Firmness in bread crumb during storage reflects the process of staling (Seyhun et al, 2005).…”

Section: Discussionmentioning

confidence: 99%

Effect of Modified Cereal Starches on Dough and Bread Quality

Akram¹

2017

PAKJAS

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Section: Discussionmentioning

confidence: 99%

Effect of Modified Cereal Starches on Dough and Bread Quality

Akram¹

2017

PAKJAS

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“…Regular corn starch resulted in products with the worst values for a* and b*, i.e., increased yellowing and lower redness. Sweedman et al (2013) mention that one of the advantages of some modified starches is that they are more soluble in water and they produce viscous transparent polymer solutions with low impact in the final product color.…”

Section: Resultsmentioning

confidence: 99%

“…Zhang et al (2013) also observed higher cooking losses for surimi containing 6 or 9 % of cassava starch. Sweedman et al (2013) report that several types of modified starches present superior freeze-thawing stability due to chemical changes that prevent long chain realignment when the gel is stored under low temperatures. Table 4 shows the results for texture evaluation and sensory analysis.…”

Section: Resultsmentioning

confidence: 99%

Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches

et al. 2014

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The objective of this work was to evaluate the effect of adding different starches (native and modified) on the physicochemical, sensory, structural and microbiological characteristics of low-fat chicken mortadella. Two formulations containing native cassava and regular corn starch, coded CASS (5.0 % of cassava starch) and CORN (5.0 % of regular corn starch), and one formulation produced with physically treated starch coded as MOD1 (2.5 % of Novation 2300) and chemically modified starch coded as MOD2 (2.5 % of Thermtex) were studied. The following tests were performed: physicochemical characterization (moisture, ash, protein, starch and lipid contents, and water activity); cooling, freezing and reheating losses; texture (texture profile test); color coordinates (L*, a*, b*, C and h); microbiological evaluation; sensory evaluation (multiple comparison and preference test); and histological evaluation (light microscopy). There was no significant difference (p>0.05) for ash, protein, cooling loss, cohesiveness or in the preference test for the tested samples.The other evaluated parameters showed significant differences (p<0.05). Histological study allowed for a qualitative evaluation between the physical properties of the food and its microscopic structure. The best results were obtained for formulation MOD2 (2.5 % Thermtex). The addition of modified starch resulted in a better performance than the native starch in relation to the evaluated technological parameters, mainly in relation to reheating losses, which demonstrated the good interaction between the modified starch in the structure of the product and the possibility of the application of this type of starch in other types of functional meat products.

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“…It also shows strong tendency towards decomposition and retrogradation, and becomes unstable with changes in temperature, pH and shear forces (Berski et al, 2011). Native starches are often modified to improve specific properties such as solubility, texture, adhesion and tolerance to the heating temperature used in industrial processes (Miyazaki et al, 2006;Sweedman et al, 2013;Alcazar-Alay and Meireles, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Physical methods, however, involve the use of heat and moisture, while chemical modifications involve the introduction of functional groups into the starch molecule using derivatization reactions (e.g., etherification, esterification, crosslinking) or involve breakdown reactions (e.g., hydrolysis and oxidation) (Singh et al, 2007). Chemical modifications generate significant changes in retrogradation and paste properties (Lopez et al, 2010;Yousif et al, 2012;Sweedman et al, 2013;Yadav et al, 2013). Starch molecules from different origins could interact to produce attributes unique to the starch blends (Eun et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Assessment of Nutrient Contents of Modified Finger Millet (Eleusine coracana) Starch

Wokhe

Obelle

Okere

2017

Turkish JAF Sci.Tech.

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Modification processes can change the physicochemical and structural properties of native starch, thereby increasing its industrial applications. Finger millet starch (FMS) was modified with casava starch (CS), guar gum (GG) and xanthan gum (XG) modifiers at the ratios of 95:5%, 90:10%, 80:20% and 75: 25%, for each of the modifier. The proximate and mineral compositions of the modified starch were determined using standard methods. Atomic absorption spectrometry method was used to quantify the mineral contents of the modified starch. Proximate contents of the modified FMS starch varied according to the type of the modifier and FMS/modifier ratios. Concentrations of carbohydrate in CS (66.97±0.03%), GG (64.42±0.05%) and XG (64.64 ± 0.01%) FMS modified starches were highest at 10%, 25% and 5% of the modifier contents repectively. The highest levels of fat in GG (8.91±0.02%), XG (7.89±0.01) and ash (3.55±0.02%) in CS modified starches were recorded when the quantity of the modifiers were increased to 25%. Fatty acid levels in the modified starches varied in the order of XG (7.74±0.03%) at 20% > GG (7.13±0.02%) at 25% > CS (5.14±0.20%) at 10%. At 25% modifier contents, levels of mineral element were highest in the modified CS and GG starches. Modifications decreased Mg, Mn, Fe, Zn, and Cu contents, while the concentrations Na, K, Ca and P increased. The modified starches can be used for production of some foods for specific health purposes.

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Structure and physicochemical properties of octenyl succinic anhydride modified starches: A review

Cited by 537 publications

References 145 publications

Effect of Modified Cereal Starches on Dough and Bread Quality

Effect of Modified Cereal Starches on Dough and Bread Quality

Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches

Assessment of Nutrient Contents of Modified Finger Millet (Eleusine coracana) Starch

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