Developments in the understanding of starch functionality

Hermansson, Anne‐Marie; Svegmark, Karin

doi:10.1016/s0924-2244(96)10036-4

Cited by 361 publications

(221 citation statements)

References 17 publications

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“…Amylose plays a vital role in gelatinization of starch and consequent influence on cooking and eating quality of milled rice (Hermansson & Svegmark, 1996;Juliano et al, 1981).…”

Section: Resultsmentioning

confidence: 99%

Physicochemical, Cooking Characteristics and Textural Properties of TOX 3145 Milled Rice

Odenigbo¹,

Ngadi²,

Ejebe³

et al. 2014

JFR

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Quality of rice is an important criterion for the choice and demand by rice consumers and it is determined by physicochemical parameters. The objective of this research was to screen the physical, gelatinization, cooking and textural properties of an improved rice variety cultivated in Cameroon (TOX 3145). Three differently processed samples of TOX 3145: non-parboiled (NP), traditional parboiled (TP) and IRAD parboiled (IRAD) were involved in this study. The result revealed the grain dimension of samples as long and slender shape. The degree of redness among cooked and uncooked grains varied from -0.8 to -1.0 and 0.3 to 1.5, respectively while yellowness parameter ranged between 0.4 to 4.0 and 7.6 to 8.4, respectively. Lightness parameter (L*) varied from 59.4 to 61.8 in cooked samples. Minimum cooking time among samples was between 17.9-19.7 min. Highest elastic modulus and hardness (43.3 N/mm and 36.8 N, respectively) was found in TP sample. The NP sample had lowest adhesiveness (-0.76 J) and highest gumminess (6.40 J). Water uptake was positively correlated with amylose content (r = 0.84; P < 0.05) and lightness parameter (r = 0.92; P < 0.05).This study provides information on the physical, thermal, gelatinization and cooking characteristics of TOX 3145 rice in its raw and parboiled forms as consumed in Cameroon.

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“…Amylose plays a vital role in gelatinization of starch and consequent influence on cooking and eating quality of milled rice (Hermansson & Svegmark, 1996;Juliano et al, 1981).…”

Section: Resultsmentioning

confidence: 99%

Physicochemical, Cooking Characteristics and Textural Properties of TOX 3145 Milled Rice

Odenigbo¹,

Ngadi²,

Ejebe³

et al. 2014

JFR

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“…Starch gel (5%, w/w dry basis, total weight 28 g) was prepared by heating at 95 °C for and solubility in cold water (ZHANG et al, 2005). One of the reasons for such interest is the fact that native starch, despite being a good texture stabilizer and regulator in food systems, has limitations such as low resistance and thermal decomposition and high tendency to retrogradation, which limits its use in some industrial applications (HERMANSSON;SVEGMARK, 1996). Thus, according to Flores-Gorosquera et al (2004), it is clear that, unlike the standard range of cereal grains (e.g.…”

Section: Paste Freeze-thaw Stabilitymentioning

confidence: 99%

The effect of acid hydrolysis on the technological functional properties of pinhão (Araucaria brasiliensis) starch

Thys

Aires

Marczak

et al. 2013

Ciênc. Tecnol. Aliment.

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“…Gelatinization temperature is regarded as the temperature at which the phase transition of starch granules from an ordered state to a disordered state occurs. The gelatinization temperature of starch depends upon plant type and the amount of water present, pH, types and concentrations of salt, sugar, fat and protein in the recipe, degree of cross-linking of the amylopectin, the amount of damaged starch granules as well as derivatisation technology used (Hermansson & Svegmark, 1996;Delcour et al, 2000). Almeida-Dominguez et al (1997) reported that larger and more compact corn particles required additional time and energy for hydration preceding swelling and gelatinization.…”

Section: Introductionmentioning

confidence: 99%

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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Developments in the understanding of starch functionality

Cited by 361 publications

References 17 publications

Physicochemical, Cooking Characteristics and Textural Properties of TOX 3145 Milled Rice

Physicochemical, Cooking Characteristics and Textural Properties of TOX 3145 Milled Rice

The effect of acid hydrolysis on the technological functional properties of pinhão (Araucaria brasiliensis) starch

Studies on the Gelatinization Temperature of Some Cereal Starches

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