Analysis of water layers and the extent of gelatinization for commercial starch products

Sato, Yukinori; Wada, Yasuhiro; Higo, Atsuko

doi:10.1016/j.jfoodeng.2010.03.045

Cited by 6 publications

(2 citation statements)

References 36 publications

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“…In a study of Sato, Wada, and Higo (), monolayer moisture content display close relationship to viscosity for various commercial starch products. Physical changes in starch during storage of wheat noodles were responsible for the decrease in their adsorption properties and viscosity via the disruption of starch granules and migration of water to the surface as was described by Li et al ().…”

Section: Resultsmentioning

confidence: 90%

Relationship between sorption characteristic and selected functional properties of chemically modified waxy maize starches

Królikowska

Červenka

Pietrzyk

et al. 2019

J Food Process Preserv

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The aims of this study were to evaluate the effect of chemical modification of waxy maize starch on its sorption, pasting properties, and in vitro digestibility, and to investigate the relationships among tested properties. The research materials were octenyl succinate, acetylated, oxidized, and acetylated‐oxidized starches. Starch acetylation and octenyl succinylation decreased amount of moisture content adsorbed above 0.4 water activity. For all tested starches, the bound adsorption predominates over free adsorption. Esterification with octenyl succinic or acetic anhydrides increased pastes hot paste and final viscosities. The rapidly digestible starch content decreased after performed modifications of waxy maize starch. Correlation analysis showed that peak viscosity and breakdown parameter of starch pastes were largely dependent on the properties of sorbed water. Ratio of free to bound water (F/B) at different water activities correlated with the setback values and contents of slowly digestible and resistant starch fractions. Practical applications Generally, both sorption and functional properties of starch are modified in order to functionalize the polymer to meet specific requirements in the areas of food production and preservation. The research was aimed not only to investigate the sorption and functional properties of chemically modified starches, but also to find a relationships between the obtained results. Knowledge of these relationships can be used to formulate composition of food product, optimize processing parameters and select proper storage conditions to prevent product failure. On the basis of obtained results it was revealed that octenyl succinate and acetylated‐oxidized waxy maize starches exhibited lower amount of moisture content adsorbed at aw < 0.4. Therefore, these starches may be useful for processing and storing of low‐moisture starchy foods. Moreover starches with lower water absorbability form more stable gels. Obtained findings may be an useful tool for estimating the functional properties and the critical moisture contents during starchy food storage, that can assist to improve shelf‐life of stored products.

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Section: Resultsmentioning

confidence: 90%

Relationship between sorption characteristic and selected functional properties of chemically modified waxy maize starches

Królikowska

Červenka

Pietrzyk

et al. 2019

J Food Process Preserv

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show abstract

“…On a more practical scale, several studies have investigated the powder properties and bulk characteristics of flours used in food products, especially in breads. 22) 23) 24) Water sorption capacity is improved by the presence of damaged starch granules, which contribute to the development of a desirable dough texture. 13) Our research group has also demonstrated the production potential of rice flour with controlled moisture sorption.…”

Section: Introductionmentioning

confidence: 99%

Study on the Change in Powder Properties of Rice Flour by Different Milling Processes

et al. 2017

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The aim of this study was to clarify the change in the powder properties of rice flour depending on the milling process. Rice flour samples, which have gradual mechanical shock properties, were prepared using different milling methods. Furthermore, the correlation between the starch damage, owing to mechanical shock, and powder properties of rice flour was investigated. The particle size was changed gradually through each milling process; however, the change did not clearly correlate with starch damage. The results of the X-ray diffraction (XRD) pattern of nongelatinized samples showed the typical A-type structure of starch. The crystal structure of starch in rice flour may change to a disorder state with the progress of milling; thus, in this study, instead of crystallinity, we considered the disorder index (DI) calculated from the XRD intensity of samples. Relationship between DI and starch damage was confirmed with R 2 = 0.923. Therefore, the mechanical shock caused by the milling process contributes to the crystal state of starch. The parameter q m calculated from the Guggenheim-Anderson-de Boer (GAB) equation of each sample corresponded to the DI. This result suggested that the sorption site of rice flour decreased, and a positive correlation was observed between the parameter K and DI. Thus, the interaction between the rice flour and water molecules weakened because of the mechanical shock. In addition, the use of a SEM image supports the insight that the change in parameter K may reflect the structural change in the solid phase. These results demonstrated that the change in powder properties of rice flour caused by mechanical shock of the milling could evaluate quantitatively.

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Selected Applications of Water Activity Management in the Food Industry

Escobedo‐Avellaneda

Rodríguez‐Martínez

Serment‐Moreno

et al. 2020

Water Activity in Foods

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Analysis of water layers and the extent of gelatinization for commercial starch products

Cited by 6 publications

References 36 publications

Relationship between sorption characteristic and selected functional properties of chemically modified waxy maize starches

Relationship between sorption characteristic and selected functional properties of chemically modified waxy maize starches

Study on the Change in Powder Properties of Rice Flour by Different Milling Processes

Selected Applications of Water Activity Management in the Food Industry

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