Assessment of starch gelatinization by ultrasonic and calorimetric techniques

Ultrasonic attenuation and speed of sound of cornstarch suspensions

“…The food industry has used ultrasound to examine starches and flours for at least 25 years in order to study gelatinization. [11][12][13][14][15][16][17][18][19][20] Ultrasound has also been used to characterize dense slurries similar to the cornstarch suspensions. [21][22][23] Several papers have examined the flow properties of suspensions of cornstarch using ultrasonic methods.…”

Thermal expansion coefficient and specific heat capacity from sound velocity measurements in tomato paste from 0.1 up to 350MPa and as a function of temperature

“…The conversion of electrical pulses into mechanical vibrations and the conversion of returned mechanical vibrations back into electrical energy is the basis for piezoelectrics. By using piezoelectrics, the sound velocity can be measured in two different ways (McClements, 2000):the pulse-echo technique (Davis and Gordon, 1967;McClements and Povey, 1988;Tardajos et al, 1986;Sun et al, 1991;and Piñeiro (Aparicio et al, 2008;Aparicio et al, 2009;Daridon et al, 1998;Dutour et al, 2001). In short distances it is easier to utilize the transmission technique.…”

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

“…Most of the starch appears to be insoluble in water (Aparicio et al, 2009), but swells upon water uptake (Aguerre et al, 1989) and granule swelling is more effective in heated water. After that, low molecular weight amylose can migrate to the surrounding water, and the starch becomes hydrated.…”

“…After that, low molecular weight amylose can migrate to the surrounding water, and the starch becomes hydrated. The hydrated starch can then be attacked by digestive enzymes and hydrolyzed readily (Aparicio et al, 2009). Considering what is important for the extent of gelatinization, it is easy to understand that water is intimately involved in the gelatinization of starch.…”

“…Moreover, the involvement of hysteresis in any food property is poorly understood, not to mention, the mechanism of hysteresis, where larger amounts of water in the desorption process are generally involved than in adsorption (Al-Muhtaseb et al, 2004;Caurie, 2007;Ugrozov et al, 2008). MC in desorption is more deeply involved in gelatinization, including granule swelling, migration of amylase, and gel formation (Aparicio et al, 2009), so the extent of gelatinization is affected more by desorption than adsorption for EPPs. However, the effect of MC on gelatinization has not been confirmed in commercial products with varying components.…”