Characterization of hydroxypropylated-distarch phosphate barley starch and its impact on rheological and sensory properties of soup

Mehfooz, Tooba; Ali, Tahira Mohsin; Shaikh, Marium; Hasnain, Abid

doi:10.1016/j.ijbiomac.2019.12.142

Cited by 8 publications

(21 citation statements)

References 41 publications

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“…Hydroxypropylation of CHS was performed according to Mehfooz et al. [ 15 ] The CHS (500 g) was mixed with anhydrous sodium sulfate (100 g) and adjusted to 1 L using distilled water and was then homogenized under magnetic stirring for 30 min. The pH solution was adjusted to 11 using NaOH (1 m ).…”

Section: Methodsmentioning

confidence: 99%

“…The starch was oven‐dried at 40 °C until a constant weight was reached. [ 15 ] Codes for dual‐modified CHS are listed in Table 1 . In this study, a native CHS was used as a negative control, while a commercial dual modified corn starch (Polar‐Tex) was used as positive control.…”

Section: Methodsmentioning

confidence: 99%

“…It has also been reported that a reduction in gelatinized starch retrogradation during cold storage promotes the swelling of starch granules and improves hot and cold viscosities. [ 15,16 ]…”

Section: Introductionmentioning

confidence: 99%

“…The modification of barley starch by hydroxypropylation and crosslinking for its use in soup improves the clarity of the paste, changes the viscoelastic properties of the modified starch, and improves the consistency of the soup. [ 9,15,17 ] Alfano et al. [ 18 ] reported the incorporation of doubly modified waxy corn starch (Polar Tex – 06730) to an emulsion and found a slight increase in indexes K and n of rheological properties, which is attributable to the higher viscosity of the dispersing phase.…”

Section: Introductionmentioning

confidence: 99%

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Dual Modification of Chayotextle Starch: Effect on Physicochemical, Functional, and Structural Properties

Isaac,

Miguel,

Vargas‐Torres

et al. 2023

Starch Stärke

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Chemically modified starches are widely used as food additives to improve the appearance and physicochemical and biological properties of foods. The aim of this work is to chemically modify chayotextle (Sechium edule) starch by hydroxypropylation‐crosslinking, and evaluate the effects of degree of substitution (DS), swelling power (SP), solubility index (SI), pasting, thermal properties, and morphological and molecular characteristics. Polar‐Tex (modified maize starch) is used as control. The modified chayotextle starches (CHSs) exhibit a white color and DS values between 0.34% and 1.19% hydroxypropyl, dependening on propylene oxide concentration‐response. In addition, the SP and pasting properties are higher in modified CHS than in native CHS and Polar‐Tex. The SI and temperature of gelatinization of modified starches decrease compared to native sample. The morphology of native and modified CHS granules is spherical and oval. Fourier transform infrared and nuclear magnetic resonance studies confirm the structural modifications of CHS by hydroxypropylation‐crosslinking. Dual‐modified CHS can be potentially used as an additive in the food industry.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Dual Modification of Chayotextle Starch: Effect on Physicochemical, Functional, and Structural Properties

Isaac,

Miguel,

Vargas‐Torres

et al. 2023

Starch Stärke

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“…Modified starches can change the natural properties of starch by introducing new functional groups to the starch molecules or by changing the size of the starch molecules and the nature of the starch granules. Hydroxypropyl distarch phosphate exerts anti‐retrogradation effects by introducing hydrophilic groups to prevent condensation and dehydration of the hydrogen bonds between starch molecules, and it also gives the product better flow and freeze–thaw stability (Mehfooz et al., 2020; Singh et al., 2004; Yang, Zhou et al., 2015). The mechanisms of anti‐retrogradation action of carbohydrates on starch are numerous, and there are also multiple mechanisms acting in combination.…”

Section: Introductionmentioning

confidence: 99%

Effects of extrusion on physical properties of glutinous rice and its application in the improvement of quality characteristics of glutinous rice products

Wang

et al. 2023

Journal of Food Science

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This study investigated the effects of extrusion on the physical properties of glutinous rice and addressed the challenges associated with its hardened texture and reduced taste in glutinous rice products by adding extruded glutinous rice to assess their anti‐retrogradation effect compared with different improvers. Glutinous rice flour with different gelatinization degrees was obtained by changing the initial moisture content of glutinous rice grains before extrusion, and their physicochemical properties and the effect of adding them to rice products were analyzed. Results showed that with the increase in moisture content, the viscosity, water absorption index of extruded glutinous rice flour, and product viscosity increased, while the gelatinization degree, water solubility index, and product elasticity decreased, and the hardness of the rice products showed a trend of first decreasing and then increasing. Twenty percent moisture content of glutinous rice products showed the best properties mentioned above. The effects of adding different improvers on retrogradation degree, quality characteristics, microstructure, and moisture migration of glutinous rice products were analyzed by texture profile analysis, sensory evaluation, scanning electron microscopy, and low‐field nuclear magnetic resonance. It was found that soybean polysaccharides, xanthan gum, and extruded glutinous rice flour had better anti‐retrogradation effects, while colloid and soybean polysaccharides provided a tighter and more three‐dimensional internal structure to the rice products. Our study showed that extruded glutinous rice flour had good anti‐retrogradation properties and little effect on flavor and taste, but it would increase the roughness and viscosity of the products, which had advantages and disadvantages compared with other improvers.

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Chemical Crosslinking, Acid Hydrolysis, Oxidation, Esterification, and Etherification of Starch

Ali,

Haider,

Shaikh

et al. 2024

Advanced Research in Starch

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Characterization of hydroxypropylated-distarch phosphate barley starch and its impact on rheological and sensory properties of soup

Cited by 8 publications

References 41 publications

Dual Modification of Chayotextle Starch: Effect on Physicochemical, Functional, and Structural Properties

Dual Modification of Chayotextle Starch: Effect on Physicochemical, Functional, and Structural Properties

Effects of extrusion on physical properties of glutinous rice and its application in the improvement of quality characteristics of glutinous rice products

Chemical Crosslinking, Acid Hydrolysis, Oxidation, Esterification, and Etherification of Starch

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