Corn and Sorghum Starches

Eckhoff, S. R.; Watson, S. A.

doi:10.1016/b978-0-12-746275-2.00009-4

Cited by 35 publications

(27 citation statements)

References 74 publications

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“…Nevertheless, flours, as compared to starches, have a higher nutritional value and the extraction process is more economical with a lower environmental impact (Eckhoff and Watson 2009). However, relatively little work has been reported on flour changes during microwave irradiation, solely on wheat (Ashraf et al 2012).…”

Section: Introductionmentioning

confidence: 99%

Effect of Microwave Treatment on Physicochemical Properties of Maize Flour

Román

Martínez

Rosell

2015

Food Bioprocess Technol

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Relatively little work has been reported about flour changes during microwave irradiation. For this reason, maize flours were treated by microwave radiation at 400 W for 0.5, 1, 2 and 4 min, and their microstructure and physicochemical characteristics (X-ray diffractometry, differential scanning calorimetry and pasting properties) were analysed. Micrographs showed that maize flour treated by microwave radiation displayed less compacted particles and more swollen starch granules. Treated maize flours displayed higher V-type crystalline structure, indicating amylose-lipid complexes formation. Additionally, onset and peak temperature and gelatinization enthalpy increased when increasing treatment time of samples. Maize flours subjected to mild treatment (0.5 and 1 min) showed higher peak viscosity and breakdown than native maize flour, and maize samples subjected to severe treatments (2 and 4 min) displayed a lower peak viscosity and breakdown, which reflects an increase in shear stability, with respect to native maize sample. In general, microwave treatment fostered changes in starch crystallinity and the formation of amylose-lipid complexes affecting the functional properties of flour such as its pasting behaviour and its thermal properties.

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Section: Introductionmentioning

confidence: 99%

Effect of Microwave Treatment on Physicochemical Properties of Maize Flour

Román

Martínez

Rosell

2015

Food Bioprocess Technol

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“…Flours modified by extrusion could also be used in food products as thickening and gelling agents (Mason, 2009), allowing their utilisation as fat replacer in oilin-water emulsions. Moreover, the process of obtaining flour is more economical with a lower environmental impact when compared to the starch extraction process (Eckhoff & Watson, 2009). Although other pre-gelatinised starches have been used in the production of low-fat mayonnaises, no information concerning the effect of extruded pregelatinised flours as fat replacer in mayonnaise was available.…”

Section: Introductionmentioning

confidence: 99%

Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study

Román

Martínez

2015

Food Research International

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“…It is the morphological structure containing the starch. It also contains proteins, phospholipids and ash, but little neutral detergent fiber (NDF) and phosphorus (P; Eckhoff and Watson, 2009). The endosperm layers, from the outside in, are aleurone, peripheral endosperm, horny (or vitreous) and floury.…”

Section: Cereal Grains and Rootsmentioning

confidence: 99%

Starch in ruminant diets: a review

Gómez

Posada²,

Olivera³

2016

Rev Colomb Cienc Pecu

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SummaryBackground: starch is an important energy source for ruminants nutrition. This carbohydrate is often used to improve rumen fermentation, optimizing digestion of structural carbohydrates and increasing protein flow to the small intestine. Microbial and digestive enzymes are involved in starch digestion, generating products that can positively or negatively affect animal performance and health, depending on the starch contents of the diet. Objective: to describe the basic characteristics of starches, the factors affecting its nutritional availability, and its effects in ruminants. Conclusion: a number of factors affect starch digestibility, including granule size, amylose/amylopectin ratio, proportion of farinaceous and vitreous endosperm, presence of starch-lipid and starch-protein complexes, and physical-chemical processing of the feed. Ingestion of large amounts of starch can trigger ruminal acidosis. However, its rational use in the diet has positive effects on methane emissions, and in milk yield and composition.

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Corn and Sorghum Starches

Cited by 35 publications

References 74 publications

Effect of Microwave Treatment on Physicochemical Properties of Maize Flour

Effect of Microwave Treatment on Physicochemical Properties of Maize Flour

Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study

Starch in ruminant diets: a review

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