Comparative study of physicochemical properties of breadfruit (Artocarpus altilis) and white yam starches

Nwokocha, Louis M.; Williams, Peter A.

doi:10.1016/j.carbpol.2011.01.050

Cited by 58 publications

(57 citation statements)

References 30 publications

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“…The transmittance (%) of CSS was lower compared with wheat starch, showing lower clarity (Fig. A relationship between clarity and granule size has been reported: the larger the granule size, the higher the transmittance of the gel (Nwokocha and Williams 2011). The clarity of a starch suspension could be attributed to various factors, including granule swelling, granule remnants, leached amylose, amylose and amylopectin chain length, intra-or intermolecular bonding, and presence of lipids (Craig et al 1989;Jacobson et al 1997).…”

Section: Resultsmentioning

confidence: 95%

Thermal and Functional Properties of Hairless Canary Seed (Phalaris canariensis L.) Starch in Comparison with Wheat Starch

et al. 2017

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Cereal Chem. 94(2):341-348Recently, hairless canary seed has received generally recognized as safe (GRAS) status from the U.S. Food and Drug Administration and an approval as a novel food from Health Canada. There is a need to characterize its components for food and nonfood applications. In this study, thermal and functional properties of starch obtained from two hairless canary seed varieties were investigated and compared with commercial wheat starch. Both canary seed starches (CSS) had polygonal granules with a diameter range of 0.5-7.5 µm and average of 2.6 µm. The CSS showed a typical crystal structure (A-type) of cereal starches but exhibited a strong amylose-lipid complex peak at 4.4°A. DSC data showed that CSS have higher gelatinization transition temperatures (onset, peak, and conclusion temperatures) and broader gelatinization range compared with wheat starch. The CSS also exhibited higher peak, trough, final, breakdown, and setback viscosity in addition to higher swelling power and water solubility index than wheat starch. The exudate from CSS gels after freeze-thawing treatment was lower than that of wheat starch gel, but CSS suspensions showed less clarity. The distinct properties of CSS, particularly having uniform and small granules, low amount of damaged starch and amylose, and better gel stability, would make it a promising nonconventional starch source. † Corresponding author.

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Section: Resultsmentioning

confidence: 95%

Thermal and Functional Properties of Hairless Canary Seed (Phalaris canariensis L.) Starch in Comparison with Wheat Starch

et al. 2017

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“…In addition to the above, the high amylose content of breadfruit starch and its capacity to resist digestion suggests that products fortified with breadfruit can help to regulate blood sugar levels (Akanbi et al 2011;Nwokocha & Williams 2010). Research has shown that a diet rich in fiber can play a beneficial role for regulating insulin sensitivity (Li & Uppala, 2011), which in turn has led to increased interest in foods possessing both low GI and high fiber (Lafiandra et al, 2014).…”

Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 93%

“…Glucose and sucrose were found to be the dominant sugars in fully mature breadfruit across the 8 cultivars studied (Wootton & Tumaalii 1984;Golden & Williams, 2001). When compared to other staple foods such as corn, sweet potatoes, yam and wheat (Adebayo et al 2008; Nwokocha & Williams, 2010;Esuoso & Bamiro, 1996), the starch properties of breadfruit are suitable for a range of diets and applications (Haydersah et al, 2012;Akankbi et al, 2011Akankbi et al, , 2009Adebowale et al, 2004).…”

Section: Proximate Analysismentioning

confidence: 95%

Breadfruit (Artocarpus altilis and hybrids): A traditional crop with the potential to prevent hunger and mitigate diabetes in Oceania

Turi

Liu

Ragone

et al. 2015

Trends in Food Science & Technology

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“…The peak gelatinization temperature of breadfruit starch was 69.38C and the average MW was shown to be 1.72 Â 10 7 g/mol. The swelling power of breadfruit starch was found to be 39.4 g/g and the paste clarity of 1% of breadfruit starch was found to be 2.25% [141]. A study of the compression properties of breadfruit starch has shown that breadfruit starch deform plastically under compression pressure in a similar manner to proprietary starches [142].…”

Section: Breadfruitmentioning

confidence: 99%

Potentials of tropical starches as pharmaceutical excipients: A review

Odeku

2012

Starch Stärke

103

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Tropical roots and tubers, grains, cereals, and fruits are crops that have served as staple foods for millions of people throughout the hot and humid regions of the world for many centuries. Some of these crops grow in abundance with little or no artificial input. These tropical crops contain starch of as one their major component, which has made them good sources of starch that could be used as pharmaceutical excipients. In recent time, some of these starches have been investigated for use as fillers, glidants, binders, and disintegrants in pharmaceutical tablet formulations. The diversity of the starches from these plants has shown that some of the starches can be used in place of commercially available chemically modified starches. Their application as excipients can add value to some of these neglected and underutilized crops and also provide starch with special properties for specific applications. This review summarizes the present knowledge on the starches extracted from tropical plants that have been evaluated as pharmaceutical excipients and their potential usefulness, with a view to providing suggestions for needed research to adopt the utilization of these starches in the pharmaceutical industry.

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Comparative study of physicochemical properties of breadfruit (Artocarpus altilis) and white yam starches

Cited by 58 publications

References 30 publications

Thermal and Functional Properties of Hairless Canary Seed (Phalaris canariensis L.) Starch in Comparison with Wheat Starch

Thermal and Functional Properties of Hairless Canary Seed (Phalaris canariensis L.) Starch in Comparison with Wheat Starch

Breadfruit (Artocarpus altilis and hybrids): A traditional crop with the potential to prevent hunger and mitigate diabetes in Oceania

Potentials of tropical starches as pharmaceutical excipients: A review

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