Analysis of the Retrogradation Processes in Potato Starches Blended with Non-Starchy Polysaccharide Hydrocolloids by LF NMR

Baranowska, Hanna Maria; Sikora, Marek; Krystyjan, Magdalena; Dobosz, Anna; Tomasik, Piotr; Walkowiak, Katarzyna; Masewicz, Łukasz; Borczak, Barbara

doi:10.1007/s11483-019-09600-3

Cited by 23 publications

(12 citation statements)

References 48 publications

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“…This indicates that high starch concentrations reduce the passage of light through the biofilms, possibly by the formation of a more compact network of amylose and amylopectin molecules. [38,39] Differences in the TV of the biofilms could be attributed to the different size distributions of the starch granules, [40,41] the phosphate groups in starch granules, and the amylose content. [40,42] However, potato and arracacha starches exhibited a similar amylose content; therefore, the amylose content could not affect TV of the biofilms with the same starch concentration.…”

Section: Optimization Of Variables Using Response Surface Methodologymentioning

confidence: 99%

Development and Optimization of Biofilms Made from Potato or Arracacha Starch

et al. 2021

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Arracacha starch and potato starch are alternatives to synthetic polymers as starting materials for the production of biofilms. Herein, we determined the optimal concentrations of glycerol and potato or arracacha starch to obtain biofilms with high whiteness, transparency value (TV), and elastic modulus (E). Central composite design with the response surface methodology and desirability function are used to optimize the concentration of starch and glycerol. The biofilms are formed by the casting method using gelatinized starch suspensions (3-5%) mixed with glycerol (1-3%). The solubility and swelling power differences of the potato and arracacha starches indicated differences in the starch structures, which affected the properties of the biofilms. The potato and arracacha biofilms with the same starch and glycerol concentrations exhibited different TV and E. Linear effects, quadratics, and the interaction of the starch and glycerol have significant effects on the whiteness, TV, and E of the potato and arracacha biofilms (p < 0.05). The coefficient of variation for the obtained models is >0.98%. The optimal conditions determined using the desirability function are 5% starch and 1.02% glycerol for potato biofilms and 5% starch and 1% glycerol for arracacha starch biofilms.

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Section: Optimization Of Variables Using Response Surface Methodologymentioning

confidence: 99%

Development and Optimization of Biofilms Made from Potato or Arracacha Starch

et al. 2021

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“…It was also found that after 6 days of storage all tested samples were characterized by similar values of the T 21 parameter. This means that in the process of staling the bread, and in particular the process of starch retrogradation, the bound fraction molecules are immobilized (Baranowska et al, 2020;Dobosz et al, 2019;Sikora et al, 2019;Weiss et al, 2018). Measurements carried out in the bread crumb within a few hours after baking showed that the dynamics of rotation of the bulk water molecules is similar for each analyzed variant of bread (Figure 5).…”

Section: Water Activity and Water Behaviormentioning

confidence: 97%

LF NMR spectroscopy analysis of water dynamics and texture of Gluten-Free bread with cricket powder during storage

Kowalczewski

Walkowiak

Masewicz

et al. 2021

Food sci. technol. int.

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The paper presents the effect of replacing starch (at 2%, 6% and 10%) with cricket powder (CP) on the water behavior studied by the 1H NMR method, as well as the texture of gluten-free bread during 6-day storage. It was noticed that the bread crumb containing CP has lower water transport rate than the control bread crumb, while concluding that 2% CP stabilizes water transport throughout the entire staling time range. The NMR analyzes showed that the initial T21 values are the higher, the more starch has been replaced with the CP, however, after 6 days of storage, all tested samples are characterized by similar values of the T21 parameter. A decrease in long component of spin-spin relaxation time T22 during storage was also observed. It has been noted that the replacement of starch to 2% and 6% CP causes an increase in the molecular dynamics of water. The less starch present, the greater the potential for bulk molecules to move. The observed changes at the molecular level resulted in macroscopic changes in the texture of the bread. After analyzing the hardness parameter of the tested breads, it was found that on the day of baking, bread without the addition of CP had significantly higher values of this parameter than breads with CP. For the sample without CP, the highest increase in total hardness change (123.93%) was noted during storage, which indicates the fastest texture change process. Based on the results obtained, it can be concluded that the use of cricket powder to enrich gluten-free bread can not only improve the nutritional value, but also effectively delay the process of bread staling.

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“…In recent years, extruded flour products have also been developed world widely, and more and more foreigners like them due to the special flavour. However, after storage for a period of time, a series of problems such as loss of water, hardening of the product and poor taste will occur, which seriously influenced their quality (Baranowska, Sikora, Krystyjan, Dobosz, & Borczak, 2019).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of mannitol and xylitol on the quality of wheat flour and extruded flour products

Yang

Zhang³

et al. 2021

Int J of Food Sci Tech

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Effects of polyols (mannitol and xylitol) on physical properties, pasting properties and dynamic rheological properties of wheat flour and the microstructure, water activity (A w ), radial expansion ratio (ER), oil absorption rate (OAR) and texture of extruded flour products were evaluated in this work. The results show that both mannitol and xylitol can promote gluten network formation, enhance tensile resistance and increase the storage modulus (G') and loss modulus (G'') of the dough. More dense and uniform particles were also found on the surface of extruded flour products in the presence of polyols by scanning electron microscopy (SEM). Furthermore, the A w , hardness and chewiness were reduced while the ER and ORA were increased for extruded flour products by incorporation of polyols. Thus, the extruded flour products with improved quality by polyols exhibit great application prospect in food industry.

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Analysis of the Retrogradation Processes in Potato Starches Blended with Non-Starchy Polysaccharide Hydrocolloids by LF NMR

Cited by 23 publications

References 48 publications

Development and Optimization of Biofilms Made from Potato or Arracacha Starch

Development and Optimization of Biofilms Made from Potato or Arracacha Starch

LF NMR spectroscopy analysis of water dynamics and texture of Gluten-Free bread with cricket powder during storage

Evaluation of mannitol and xylitol on the quality of wheat flour and extruded flour products

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