Thermal and pasting properties and digestibility of blends of potato and rice starches differing in amylose content

Ma, Minglin; Liu, Yi; Chen, Xiaojing; Brennan, Charles S.; Xu, Xianming; Sui, Zhongquan; Corke, Harold

doi:10.1016/j.ijbiomac.2020.09.189

Cited by 28 publications

(13 citation statements)

References 45 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Due to the lack of gluten in PSN, starch itself is regarded as the main component for the formation of structure. Because rice starch had a much higher GT than potato starch as previously mentioned (Ma et al., 2020), when noodles are boiled, the presence of unswollen rice starch may limit the swelling degree of potato starch, resulting in increasing resistance to water penetration and slower moisture mobility.…”

Section: Resultsmentioning

confidence: 84%

“…This phenomenon could be attributed to the effect of amylopectin that is less prone to retrogradation, whereas addition of WRS retarded amylopectin flow in starch blends, resulting in decreasing viscosity and adhesiveness (Berski et al., 2016). Potato starch showed a much higher viscosity than rice starch during heating cycles, and the added rice starch granules might pack the voids among potato starch granules limiting their swelling, thus resulting in reduction in adhesiveness of cooked PSN (Villanueva et al., 2018; Ma et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

“…The ratios of WPS to WRS/LARS/HARS were 4:1 and 3:2, based on the dry weight of each component. Starch blends were prepared by the method of Ma et al., (2020). Pure WPS was used as the control.…”

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Addition of waxy, low‐ or high‐amylose rice starch differentially affects microstructure, water migration, texture and cooking quality of dried potato starch noodles

Liu

Chen

et al. 2021

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

Potassium alum (PA) is commonly used as an improver for quality of potato starch noodles (PSN). However, PA poses health risks to consumers, thus making it imperative to seek substitutes for Al3+. In this study, effects of rice starch addition on quality of PSN were investigated. Scanning electron microscopy revealed that addition of low‐amylose rice starch (LARS) or 40% waxy rice starch (WRS) enhanced structural development of PSN. Magnetic resonance imaging showed that the presence of LARS increased water retention in PSN. Addition of rice starch enhanced cooking quality of PSN by extending cooking time and significantly decreasing cooking loss (P < 0.05). Moreover, addition of LARS significantly (P < 0.05) increased tensile strength and hardness of PSN, whereas addition of WRS had the reverse effect. Mixing waxy potato starch with LARS at ratios of 4:1 or 3:2 is optimal for production of PSN.

show abstract

Section: Resultsmentioning

confidence: 84%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Addition of waxy, low‐ or high‐amylose rice starch differentially affects microstructure, water migration, texture and cooking quality of dried potato starch noodles

Liu

Chen

et al. 2021

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

show abstract

“…GY with a relatively lower PT swells first, thereby limiting the swelling of DD by reducing the amount of water available for DD gelatinization (Waterschoot et al, 2015b). It was considered that the limited swelling of DD by blending with GY impeded the leaching of a large amount of amylose from the granules and reduced the retrogradation phenomenon caused by the association with leached amylose, thereby enhancing the freeze-thaw stability (Charoenrein et al, 2008;Ma et al, 2020). HA and MR had slightly different effects on freeze-thaw stability as the difference in PT with DD was smaller than that of GY.…”

Section: Freeze-thaw Stability Of Rice Flour Blendsmentioning

confidence: 99%

Physicochemical properties and freeze–thaw stability of rice flour blends among rice cultivars with different amylose contents

Hong

Rho

Kim

et al. 2021

Food Sci Biotechnol

View full text Add to dashboard Cite

The effectiveness of the rice flour blends (RFB) for improving the processing suitability of Dodamssal rice flour (DD), a functional rice variety with a relatively high amylose and resistance starch content, was investigated. Physicochemical properties and freeze-thaw stability of RFB composed of DD and four rice flour (RF) samples with different amylose contents were measured at different DD ratios. DD, which has low swelling power and low pasting viscosity properties, has improved some quality in terms of physicochemical properties by blending with other RF. Especially, non-additive behavior was observed in the blend with Geonyang No.2 RF (GY), a medium waxy variety, due to water competition caused by the difference in pasting temperature. The syneresis of DD was reduced by blending with 75% Hanareum No. 4 RF, with a gradual reduction effect observed following a repeated freeze-thaw cycle. GY significantly improved the low freeze-thaw stability of DD with only a 25% blend.

show abstract

“…(2004), when calcium is combined with larger organic ions such as lactate, gluconate, or glycerophosphate, it can cause a more significant decrease in bitter and salty tastes affiliated with calcium chloride (Lawless et al., 2004). This Organic acid salt of calcium increases the nutritional values of foods and are more bioavailable than the inorganic salts (Alper et al., 2005; Labin‐Goldscher & Edelstein, 1996; Ma et al., 2020). Cinnamomum verum , called “true cinnamon,” is native to Sri Lanka and South‐East Asia.…”

Section: Introductionmentioning

confidence: 99%

The synergistic effects of aloe vera gel and modified atmosphere packaging on the quality of strawberry fruit

Esmaeili

Zamindar

Paidari

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

The aim of this study was to evaluate modified atmospheric packaging containing 500 ppm cinnamon essential oil, aloe vera concentrated gel (1:3 with distilled water), calcium lactate, and ascorbic acid on the shelf life of strawberry. Acidity, antioxidant activity, soluble solids, phenolic compound, anthocyanin content, vitamin C content, weight loss, firmness, color, gas composition as well as microbial quality were determined during 15 days of shelf life. According to the results, the antioxidant activity was significantly higher in samples stored in aloe vera packaging (89 ± 5.43%); besides, a higher percentage of anthocyanin content (66.57 ± 20.55 mg/L) and vitamin C values were proved in modified atmospheric aloevera packaging. Also, aloe vera packaging could reduce decay by significantly suppressing the total aerobic mesophilic bacteria, yeast, and mold growth (p < .05). In summary, aloe vera gel, ascorbic acid, calcium lactate, cinnamon EO, and modified atmosphere packaging could significantly prevent the quality loss of strawberries and extend its shelf life. Novelty impact statement A combination of Aloe Vera gel coating ascorbic acid, calcium lactate, cinnamon essential oil and modified atmosphere packaging preserved the postharvest quality of strawberry fruit stored at 4°C for 15 days. The efficacy of Aloe Vera gel coating enriched with ascorbic acid, calcium lactate, and cinnamon essential oil, packed in the modified atmosphere on the protection of phenolic, and antioxidant content was evaluated. The addition of cinnamon essential oil to coating reduced the microbial load of strawberry fruit.

show abstract

Thermal and pasting properties and digestibility of blends of potato and rice starches differing in amylose content

Cited by 28 publications

References 45 publications

Addition of waxy, low‐ or high‐amylose rice starch differentially affects microstructure, water migration, texture and cooking quality of dried potato starch noodles

Addition of waxy, low‐ or high‐amylose rice starch differentially affects microstructure, water migration, texture and cooking quality of dried potato starch noodles

Physicochemical properties and freeze–thaw stability of rice flour blends among rice cultivars with different amylose contents

The synergistic effects of aloe vera gel and modified atmosphere packaging on the quality of strawberry fruit

Contact Info

Product

Resources

About