Comparative Study of Heat‐Moisture Treatment and Annealing on Morphology, Crystallinity, Pasting, and Thermal Properties of Sohphlang (<i>Flemingia vestita</i>) Starch

Marboh, Vegonia; Gayary, Mainao Alina; Gautam, Gitanjali; Mahanta, Charu Lata

doi:10.1002/star.202100294

Cited by 9 publications

(9 citation statements)

References 34 publications

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“…The results were consistent with the findings shown in Figure 2, also confirming that the rearrangement of starch chains may form a more compact crystalline structure, which requires higher energy for gelatinization. In addition, the reduction of the gelatinization temperature range (T c -T o ) implied that annealing can promote the formation of homogeneous microcrystalline and crystalline stability [28,37]. Under a total annealing time of 96 h, cycle numbers generally did not affect the gelatinization transition significantly, which was in line with studies on sweet potato starch under cycled annealing conditions [38].…”

Section: Thermal Propertiessupporting

confidence: 82%

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Effects of Continuous and Cycled Annealing on the Physicochemical Properties and Digestibility of Water Caltrop Starch

Chung,

Lai

2023

Foods

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The effects of treatment time of continuous annealing (ANN) and cycle numbers of cycled ANN on the structural, physicochemical, and digestive properties of water caltrop starch were studied under 70% moisture at 65 °C. It was found that continuous and cycled ANN have no significant effects on the morphology of starch granules. However, the relative crystallinity and content of resistant starch increased pronouncedly, possibly due to crystalline perfection, which also led to the rise in gelatinization temperature and the narrowed gelatinization temperature range of starch. The treatment time in continuous ANN generally showed a pronounced effect on the rheological properties of water caltrop starch. During pasting, the breakdown viscosity and setback viscosity of all treatment decreased, implying that ANN modified starch was less susceptible to the condition in heating and continuous shearing, and less likely to cause short-term retrogradation. In contrast, peak viscosity decreased with increasing treatment time of continuous ANN, indicating crystalline perfection restricted the swelling of starch granules and viscosity development during pasting process, which was consistent with the results of steady and dynamic rheological evaluation. All ANN-modified samples showed pseudoplastic behavior with weak gel viscoelastic characteristic. Under a total annealing time of 96 h, the pasting and rheological properties of water caltrop starch were essentially less affected by annealing cycle numbers. However, multistage ANN showed stronger resistance to enzyme hydrolysis.

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Section: Thermal Propertiessupporting

confidence: 82%

“…X-ray diffraction is used to observe the long-range order associated with the packing of double helices into ordered crystalline structures of starch [28]. The results of the X-ray pattern of native, annealed, and cycle-annealed water caltrop starch are shown in Figure 2.…”

Section: Crystalline Propertiesmentioning

confidence: 99%

Effects of Continuous and Cycled Annealing on the Physicochemical Properties and Digestibility of Water Caltrop Starch

Chung,

Lai

2023

Foods

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“…As the time and temperature increased, the breakdown of annealed rice flour decreased gradually, and the final viscosity showed an increasing trend. The reduction in the pasting viscosity probably explains the difference in damage extent to the granules [38]. More damaged starch in annealed rice flour reduced the resistance to swelling.…”

Section: Pasting Properties Of Annealed Rice Kernels and Annealed Ric...mentioning

confidence: 99%

“…Annealed rice flour showed different results compared with annealed rice kernels. Annealed rice flour exhibited lower pasting properties than annealed rice kernels, which could be attributed to the interaction between protein and starch in rice, which restricts the swelling of rice starch granules during pasting by further crosslinking, thus reducing the pasting viscosity [38]. During annealing, protein in rice flour was exposed to water and heat more than in rice kernels, and there could be more significant interactions between protein and starch.…”

Section: Pasting Properties Of Annealed Rice Kernels and Annealed Ric...mentioning

confidence: 99%

Different Characteristics of Annealed Rice Kernels and Flour and Their Effects on the Quality of Rice Noodles

Zhang

Shang

Chen

et al. 2023

Foods

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In this study, the characteristics of indica rice kernels (IRK) and flour (IRF) annealed in different conditions were evaluated, and the quality of rice noodles made with these IRK and IRF was determined. Native IRK and IRF were annealed in deionized water at a kernel or flour to water ratio of 1:3 (w/v) and temperatures of 50, 55, 60, and 65 °C for 12 and 24 h. Annealing increased the paste viscosity of IRK while decreasing that of IRF. Both annealed IRK and IRF exhibited increases in the gelatinization enthalpy change and relative crystallinity. Annealed IRK gel showed higher hardness, and annealed IRF gel displayed greater springiness. Unlike native rice noodles, annealed IRK noodles exhibited denser pores, while annealed IRF noodles exhibited a looser microstructure. With increasing annealing temperature and time, both annealed IRK and IRF noodles showed enhanced tensile properties. Rice noodles made from IRF annealed at 65 °C for 12 h exhibited a fracture strain of 2.7 times that of native rice noodles. In brief, IRK and IRF exhibited different degrees of susceptibility to annealing. Annealing had more significant effects on IRF than IRK. This study highlights the possibility of using annealed IRK and IRF in rice noodles.

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“…• There were holes, cracks, and the more compact the amorphous portion of the starch granules [52] HMT (90,100,110,120 • C, 20 min) Sweet potato flour…”

Section: Tartary Buckwheat Starch (Tbs)mentioning

confidence: 99%

A Mini Review of Physicochemical Properties of Starch and Flour by Using Hydrothermal Treatment

et al. 2022

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Starch and flour from various plants have been widely used for sundry applications, especially in the food and chemical industries. However, native starch and flour have several weaknesses, especially in functional, pasting, and physicochemical properties. The quality of native starch and flour can be improved by a modification process. The type of modification that is safe, easy, and efficient is physical modification using hydrothermal treatment techniques, including heat moisture treatment (HMT) and annealing (ANN). This review discusses the hydrothermal modifications of starch and flour, especially from various tubers and cereals. The discussion is mainly on its effect on five parameters, namely functional properties, morphology, pasting properties, crystallinity, and thermal properties. Modification of HMT and ANN, in general, can improve the functional properties, causing cracking of the granule surface, stable viscosity to heat, increasing crystallinity, and increasing gelatinization temperature. However, some modifications of starch and flour by HMT and ANN had no effect on several parameters or even had the opposite effect. The summary of the various studies reviewed can be a reference for the development of hydrothermal-modified starch and flour applications for various industries.

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Comparative Study of Heat‐Moisture Treatment and Annealing on Morphology, Crystallinity, Pasting, and Thermal Properties of Sohphlang (Flemingia vestita) Starch

Cited by 9 publications

References 34 publications

Effects of Continuous and Cycled Annealing on the Physicochemical Properties and Digestibility of Water Caltrop Starch

Effects of Continuous and Cycled Annealing on the Physicochemical Properties and Digestibility of Water Caltrop Starch

Different Characteristics of Annealed Rice Kernels and Flour and Their Effects on the Quality of Rice Noodles

A Mini Review of Physicochemical Properties of Starch and Flour by Using Hydrothermal Treatment

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