Application of osmotic pressure in modification of Amaranthus viridis starch

Fasuan, Temitope Omolayo; Akanbi, Charles T.

doi:10.1016/j.lwt.2018.05.036

Cited by 16 publications

(13 citation statements)

References 24 publications

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“…Total amylose (T‐AM) and free amylose (F‐AM) contents were determined by iodine binding according to methods of Juliano () and Chrastil () as described by Fasuan and Akanbi (). Oxidized starch (100 mg) was weighed accurately into a test tube, then 20 ml of 95% ethanol was added, and the tubes were left for 30 min at 60°C using a thermostat water bath (Julabo, model SW22, Germany) with occasional mixing to extract the lipids.…”

Section: Methodsmentioning

confidence: 99%

Oxidation ofAmaranthus viridisstarch: Amylose content evaluation

Fasuan

Akanbi

2018

J Food Process Preserv

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The use sodium hypochlorite solution in modification of Amaranthus viridis starch using central composite design response surface methodology (CCD‐RSM) and artificial neural network (ANN) was studied. Optimal condition of starch (50 g), sodium hypochlorite solution (11 ml), and time (10.38) min with corresponding total amylose (36.36%), free amylose (22.68%), and lipid‐complexed amylose (13.68%) were established for CCD‐RSM. The ANN gave optimal condition of starch as 52 g, sodium hypochlorite solution (10.70 ml) and time (11.52 min) with corresponding total amylose, free amylose, and lipid‐complexed amylose of 36.75%, 24.98%, and 11.77%, respectively. The ANN showed network topology of 3‐9‐3 as the most suitable for the amylose synthesis. High amylose content of the oxidized starch showed that the starch could find application as fat mimetic in fat‐rich food, and emulsion stabilizer. The processing and modification steps are readily scalable. Practical applications Amaranthus viridis seeds contain substantial amount of starch. However, the domestic and industrial potentials of native starch are impaired. This could be surmount by substituting certain hydroxyl groups in starch molecules with carbonyl and carboxyl groups, which have ability to cause repulsion between adjacent starch molecules, and thus reduces interchain association. Oxidation of A. viridis starch enhances the availability of amylose contents. Amylose is important when starch is used as thickener, emulsion stabilizer, gelling agent, and water binder. The ability of amylose to bind water enhances the potential of starch as fat replacer. Amylose content has also been reported to greatly correlate with resistance starch (RS) content of starch. The high amylose content of the sodium hypochlorite‐treated starch indicates that it could be used to partially replace fat in fat‐rich food, and as emulsion stabilizer.

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Section: Methodsmentioning

confidence: 99%

Oxidation ofAmaranthus viridisstarch: Amylose content evaluation

Fasuan

Akanbi

2018

J Food Process Preserv

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“…The models were vetted for fitness and adequacy through the R 2 and nonsignificance of lack of fit. The coefficient of determination (R 2 ) illustrates the ratio of the explained variation to the sum variation and this is a measure of the degree of fit (Fasuan & Akanbi, 2018). The closer the value of R 2 to unity, the more suitable the model depicts the actual data.…”

Section: Modeling Of the Grilling Parameters Of Suyamentioning

confidence: 99%

“…The results also showed that there were excellent correlations among the independent variables. Thus, the fitted models could sufficiently portray the independent variables (Fasuan & Akanbi, 2018). where T is the grilling temperature (°C) and V is the volume of beef to be grilled (cm 3 ).…”

Section: Modeling Of the Grilling Parameters Of Suyamentioning

confidence: 99%

Modeling and optimization of the grilling process of beefsuya

Olagunju

Taiwo

2020

J Food Process Preserv

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The grilling process of beef suya in a dual powered barbecue machine (DPBM) was modeled, optimized, and compared with conventional barbecue setup (CBS). Three‐level factorial design of response surface methodology was used as a statistical indicator with grilling temperatures (100–140°C) and meat volumes (8–27 cm3) serving as independent variables. The moisture content of suya dropped from 73% to values ranging from 11.6% to 38.48% (wb) with the grilling duration going from 13.70 to 28 min. The overall acceptability ranged from 32.5% to 94.4%, while the shrinkage ranged from 24% to 89%. The results showed temperature, meat volume, and roasting method as significant (p < .05) in modeling suya grilling. Optimum grilling in the electrical and charcoal segments of dual‐powered barbecue machine occurred at a roasting temperature of 100 and 111.44°C, respectively; volume of 26.48 and 25.95 cm3, respectively, while the temperature of 100°C and volume of 27 cm3 were optimum for CBS. Practical applications Suya is beginning to gain grounds in the international market, as there was excess demand for kilichi (dried suya) over its supply in 2018. Currently, about 18% of suya produced in Nigeria is now exported, and this has contributed to economic growth. Despite the potential of suya in boosting the nation's gross domestic product, little or no attention has been paid to improving and standardizing its production. Several suya vendors still make use of the unhygienic and energy inefficient conventional barbecues that can hardly meet up to the required demand. In addressing some of these problems, a low‐cost novel design was developed; the study investigated the optimum grilling performance of the newly developed barbecue relative to the conventional setup. The study will help improve suya production in Nigeria and as well ensure the energy economy in suya processing.

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“…Typically, starch plays a vital role in retaining the quality characteristics such as texture, thickening, gelling, and consistency of foods . However, the application of starch in industries is predominantly guided by its functional characteristics such as gelatinization, retrogradation, viscosity, solubility, and freeze‐thaw stability . It is known that starches in their native form have limited industrial applications due to their sensitivity to heat and shear, poor acid and freeze‐thaw stability, and susceptibility to retrogradation .…”

Section: Introductionmentioning

confidence: 99%

“…[3,4] However, the application of starch in industries is predominantly guided by its functional characteristics such as gelatinization, retrogradation, viscosity, solubility, and freeze-thaw stability. [5] It is known that starches in their native form have limited industrial applications due to their sensitivity to heat and shear, poor acid and freeze-thaw stability, and susceptibility to retrogradation. [6,7] To overcome these limitations and widen their application, starch granules are modified prior to their final use as a food ingredient.…”

Section: Introductionmentioning

confidence: 99%

Toward Functional Starch Foods with Longer Shelf Life: Effects of Inulin and Konjac Glucomannan on Freeze-Thaw Stability, Retrogradation, and Pasting Characteristics of Selected Starches

Wang

Reddy

2018

Starch - Stärke

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In this study, the effects of the addition of inulin and konjac glucomannan (KGM) on the freeze‐thaw stability, retrogradation, and pasting viscosity of starches isolated from different botanical sources are investigated. The isolated starches complexed with inulin and KGM show significant differences (p < 0.05) in the freeze‐thaw stability, degree of retrogradation, and pasting properties. For example, the addition of inulin (5–50%) and KGM (0.2–1.0%) to the starches, enhance the inhibition of retrogradation of all starches as well as reduce their syneresis rates. Inulin shows higher effects than KGM on the functional characteristics of isolated starches. Both inulin and KGM noticeably effect the viscosity of starches. The addition of inulin at 0–50% greatly reduces the peak, trough, breakdown, final, and setback viscosities of the starches; however, the addition of KGM at 0–10% increase these viscosities, whereas that at 10–50% decrease the viscosities. In addition, the pasting temperature increases gradually with the addition of inulin from 0 to 50%; however, the pasting temperature first increases with the addition of KGM from 0 to 20% and then decreases with further increase in KGM up to 50%. Thus, this study provides useful information for the development of functional starch foods with longer shelf life by the addition of dietary fibers, such as inulin and KGM.

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Application of osmotic pressure in modification of Amaranthus viridis starch

Cited by 16 publications

References 24 publications

Oxidation ofAmaranthus viridisstarch: Amylose content evaluation

Oxidation ofAmaranthus viridisstarch: Amylose content evaluation

Modeling and optimization of the grilling process of beefsuya

Toward Functional Starch Foods with Longer Shelf Life: Effects of Inulin and Konjac Glucomannan on Freeze-Thaw Stability, Retrogradation, and Pasting Characteristics of Selected Starches

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