Determination of starch gelatinization temperature by ohmic heating

Li, Fade; Li-te, LI; Li, Zaigui; Tatsumi, Eizo

doi:10.1016/s0260-8774(03)00199-7

Cited by 71 publications

(66 citation statements)

References 7 publications

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“…This agrees with the findings of (Li et al, 2004) that during ohmic heating, there was nonlinear relationship between electrical conductivity and the gelatinization temperature range. However, the addition of 0.1M KCl to the starch significantly increased the electrical conductivity during the gelatinization range.…”

Section: Discussionsupporting

confidence: 93%

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Studies on the Gelatinization Temperature of Some Cereal Starches

Ubwa¹,

Abah²,

Asemave³

et al. 2012

IJC

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Gelatinization temperature of starches from different varieties of cereals, deep-red sorghum, red sorghum, white sorghum, mixed sorghum, white fonio (Digitaria exilis), black fonio (Digitaria iburua), Eleusine coracana (tamba), proso millet (p. miliacium), brown top millet (p. ramosum) and finger millet (Eleusine coracana) were determined by electrical conductivity (EC) method. Among the untreated starches, the results showed that tamba recorded the least onset and peak gelatinization temperatures of 53.0 o C and 63.0 o C respectively while the highest onset gelatinization temperature, 76 o C was recorded with proso millet. Proso millet and finger millet had the highest peak gelatinization temperature. deep-red sorghum and red sorghum had the least end gelatinization temperature while proso millet recorded the highest value. The 0.1MKCl treatment of cereals starches produced elevated onset gelatinization temperatures (62.0-78.0 o C). Mixed sorghum had the least onset gelatinization temperature while proso millet and finger millet recorded the highest gelatinization temperature. Following the 0.1MKCl treatment, starches from tamba and proso millet recorded the least and highest peak gelatinization temperatures respectively. Deep-red and red sorghum recorded the least end gelatinization temperatures while proso millet, brown top millet and finger millet recorded the highest end gelatinization temperatures. The treatment of the cereals starches with 0.10MKCl significantly (p < 0.05) delayed the onset gelatinization temperature of the starches and narrowed the gelatinization temperature range. The results of the conductivity of both the 0.1MKCl treated and untreated starch showed nonlinearity within the gelatinization range. This finding has important implication on the energy and time requirement to gelatinize the starch for specific industrial use.

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Section: Discussionsupporting

confidence: 93%

“…The procedure used was the one reported by Li et al (2004) with some slight modifications. 125 cm 3 of distilled water was poured in 250 cm 3 wide-mouthed flasks (reaction vessel) and suspended in a 1000 cm 3 Pyrex beaker which served as the water bath.…”

Section: Methodsmentioning

confidence: 99%

Studies on the Gelatinization Temperature of Some Cereal Starches

Ubwa¹,

Abah²,

Asemave³

et al. 2012

IJC

View full text Add to dashboard Cite

show abstract

“…The measurement of electrical conductivities of individual food samples such as carrot, potato, meat, and NaCl solution was performed. Starch gelatinization and fat content of meat could be taken into consideration, as indicated in previous studies (Karapantsios et al, 2000;Li et al, 2004;Palaniappan and Sastry, 1991;Kim et al, 1996;Sarang et al, 2008). Note that Sarang et al (2008) concluded that there was no connection between fat contents and electrical conductivity of meat.…”

Section: Introductionmentioning

confidence: 94%