Studies on tuber starches III. Impact of annealing on the molecular structure, composition and physicochemical properties of yam (Dioscorea sp.) starches grown in Sri Lanka

Jayakody, Lahiru N.; Hoover, R.; Liu, Q.; Donner, Elizabeth

doi:10.1016/j.carbpol.2008.10.003

Cited by 45 publications

(41 citation statements)

References 28 publications

(69 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Overall no change in granule morphology was observed after HMT and this result was similar for wheat, oat, lentil, potato, finger millet, and yam starches found by several authors [6,27,[29][30][31].…”

Section: X-ray Diffractionsupporting

confidence: 89%

Effect of Heat-Moisture Treatment on Resistant Starch Functional and Thermal Properties of Mung Bean (Vigna radiate) Starch

Barua¹,

Srivastav²

2017

JNHFE

View full text Add to dashboard Cite

Highlights a) HMT treatment used for mung bean starch modification using CCRD. b) RS level was increased in HMT starches. c) Swelling power, swelling volume, solubility was decreased in HMT starches.d) Increase in gelatinization temperature and decrease in melting enthalpy were noticed in HMT starches.e) Reduction in whiteness and increment of peak intensity were perceived in HMT starches. f) Gel hardness was found to be increased in HMT starches. IntroductionThe formulation of well-designed food products always being a very interesting sector in food science and technology. Based on the data stated by World Health Organization [1], diabetic patients have been risen from 108 million in 1980 to 422 million in 2014 leading to the cause of major deaths in 2030. Starch is considered as a significant carbohydrate for human regime existing due to its high source of energy. Since starch is very easily digestible in small intestine and causes increment of blood glucose level, its consumption is very much detrimental for diabetes and obsessed patients. Consequently, it is abundant task to frame food products which can imitate with fiber materials. Resistant starch (RS) is getting acceptance among several food scientists and manufacturers [2]. RS, the starch fraction which is not digestible in smaller intestine and can be fermented through microflora in colon, lowering down its pH and prevents causes of colon cancer The valuable result of RS has been concise by several authors, which inhibits colon cancer, reduces insulin emic reaction to food, a valuable medium for the microorganisms in the intestine, preventive against formation of stones in gall bladder, controls higher cholesterol development, regulates fat accretion, and helps in assimilation of minerals [3]. Therefore RS can be an alternative approach for production of new, innovative functional food products especially for diabetes and obsessed individuals.The manner of consumption is influenced by accessibility of grains, expediency, zone and food practices of people [4]. Agriculture Ministry data of India illustrates that there is a massive intensification of legume production during 1977 to 2014 from 11.97 million tons to 19.25 million tons [5]. Due to unfavorable circumstances of weather the production rate minimizes to 17.19 million tons in 2015. Mung bean (Vigna radiata) is a commendatory legume produced in India and distributed to various nations of the domain due to its high production throughout country but its application is very fewer. Carbohydrate content in legumes is very high and has appreciable source of starch. A most promising part is played by mung bean in various groups of legumes in India; hence it stays essential to identify value added food using mung bean starch. Subsequently, it is needed to examine suitably modified mung bean starches which can be a substitute to ignore overly AbstractThe current study is focused on modification of mung bean starch which is a good source of leguminous carbohydrate for production of functional food. Combin...

show abstract

Section: X-ray Diffractionsupporting

confidence: 89%

Effect of Heat-Moisture Treatment on Resistant Starch Functional and Thermal Properties of Mung Bean (Vigna radiate) Starch

Barua¹,

Srivastav²

2017

JNHFE

View full text Add to dashboard Cite

show abstract

“…The results clearly demonstrated that ANN and HMT did not change the 'A' type crystalline pattern of CBS. Similar observations have been reported on cassava, cereal and yam starches (Gunaratne & Hoover, 2002;Jacobs & Delcour, 1998;Jayakody, Hoover, Liu, & Donner, 2009). The RC of modified samples ranged 28.0-38.7% in the following order, HMT-20 < HMT-25 < Ann < HMT-30 < HMT-35, which were significantly higher than native starch with the exception of HMT-20.…”

Section: Xrd Pattern and Relative Crystallinitysupporting

confidence: 84%

Changes in physicochemical properties and in vitro digestibility of common buckwheat starch by heat-moisture treatment and annealing

Liu

Guo²,

et al. 2015

Carbohydrate Polymers

134

View full text Add to dashboard Cite

“…These two primary findings have been further confirmed in subsequent literature reports (Chung et al 2009a(Chung et al ,b, 2010Jayakody et al 2009;Lin et al 2009;Liu et al 2009;Gomes et al 2010;Siswoyo & Morita 2010;Jyothi et al 2011;Olu-Owolabi et al 2011;Rocha et al 2011Rocha et al , 2012Singh et al 2011;Alvani et al 2012;Gomand et al 2012;Simsek et al 2012;Vamadevan et al 2013;Yadav et al 2013;Alvani et al 2014;Song et al 2014). Upon annealing starches isolated from ten different potato varieties (of similar monophosphate content), Alvani et al (2012) observed the greatest postannealing changes in gelatinization temperature for those starches that, in their native form, had possessed the lowest gelatinization temperatures.…”

Section: Effects On Gelatinizationsupporting

confidence: 58%

“…In contrast to HMT, temperatures associated with annealing do not generally result in cleavage of native starch chains (Chung et al 2009a;Jayakody et al 2009;Rocha et al 2011Rocha et al , 2012. Annealing may disrupt the least stable structures , allowing for subsequent recrystallization, restructuring, or both of starch chains for enhancement of molecular order to provide greater homogeneity among crystallites Jayakody & Hoover 2008;Chung et al 2009aChung et al ,b, 2010Rocha et al 2011Rocha et al , 2012Vamadevan et al 2013).…”

Section: Effects On Molecular Arrangements In Granulesmentioning

confidence: 89%

“…Generally, excess starch moisture (≥60-65%, w/w) and a treatment temperature 5-15 • C below T o (to avoid gelatinization) would be expected to induce the greatest changes for a given starch , Jayakody & Hoover 2008, and these conditions are usually employed for annealing. The duration of annealing processes has varied from minutes (Shi 2008, Tsutsui et al 2013) to hours (Wang et al 1997, Shi 2008, Chung et al 2010, Mojiono et al 2013) to days ( Jayakody et al 2009, Olu-Owolabi et al 2011, Rocha et al 2011, Song et al 2014) to even beyond one week (Gomes et al 2010;Osundahunsi et al 2011;Alvani et al 2012Alvani et al , 2014, employing a wide range of treatment temperature and moisture conditions and starch types. In many instances, various starch sources, genotypes, or both exhibit differential responses to identical annealing conditions (Chung et al 2009b, Jayakody et al 2009, Jyothi et al 2011, Rocha et al 2011, Gomand et al 2012).…”

Section: Annealingmentioning

confidence: 97%

See 1 more Smart Citation

Physical Modification of Food Starch Functionalities

BeMiller

Huber

2015

Annu. Rev. Food Sci. Technol.

236

View full text Add to dashboard Cite

Because, in general, native starches do not have properties that make them ideally suited for applications in food products, most starch is modified by dervatization to improve its functionality before use in processed food formulations, and because food processors would prefer not to have to use the modified food starch label designation required when chemically modified starches are used, there is considerable interest in providing starches with desired functionalities that have not been chemically modified. One investigated approach is property modification via physical treatments, that is, modifications of starches imparted by physical treatments that do not result in any chemical modification of the starch. Physical treatments are divided into thermal and nonthermal treatments. Thermal treatments include those that produce pregelatinized and granular cold-water-swelling starches, heat-moisture treatments, annealing, microwave heating, so-called osmotic pressure treatment, and heating of dry starch. Nonthermal treatments include ultrahigh-pressure treatments, instantaneous controlled pressure drop, use of high-pressure homogenizers, dynamic pulsed pressure, pulsed electric field, and freezing and thawing.

show abstract

Studies on tuber starches III. Impact of annealing on the molecular structure, composition and physicochemical properties of yam (Dioscorea sp.) starches grown in Sri Lanka

Cited by 45 publications

References 28 publications

Effect of Heat-Moisture Treatment on Resistant Starch Functional and Thermal Properties of Mung Bean (Vigna radiate) Starch

Effect of Heat-Moisture Treatment on Resistant Starch Functional and Thermal Properties of Mung Bean (Vigna radiate) Starch

Changes in physicochemical properties and in vitro digestibility of common buckwheat starch by heat-moisture treatment and annealing

Physical Modification of Food Starch Functionalities

Contact Info

Product

Resources

About