Dual modification of native white sorghum (Sorghum bicolor) starch via acid hydrolysis and succinylation

Mehboob, Sundus; Ali, Tahira Mohsin; Alam, Firoz; Hasnain, Abid

doi:10.1016/j.lwt.2015.05.012

Cited by 77 publications

(43 citation statements)

References 27 publications

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“…Hardness (maximum force observed at the end of the first compression cycle) was measured at 0 h and after one and three days of refrigerated storage (Mehboob et al 2015). The textural analysis of gel prepared by the aforementioned method in a microviscoamylograph was conducted according to the Xpert II standard test program for textural analysis with a universal testing machine (Zwick/Roell, Ulm, Germany).…”

Section: Methodsmentioning

confidence: 99%

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Effect of Nongerminated and Germinated Legumes on Antioxidant, Functional, and Sensory Characteristics of Rice Puddings

2017

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Cereal Chem. 94(3):417-423The present study aimed to broaden the concept of nutraceutical products by increasing the nutritional and functional properties of rice pudding, locally known as kheer, with improved physicochemical and sensory traits. Three germinated legumes-namely, lentils (Lens culinaris), green gram (Vigna radiata), and black gram (V. mungo)-were added at 5, 15, and 25% levels (based on total milk weight) in rice puddings, and rice pudding without legumes was considered the control. Results showed that germinated legumes compared with their nongerminated counterparts were rich in dietary antioxidants and phenolic content of the puddings. Rice pudding incorporating 5% nongerminated and germinated lentil, 5% nongerminated green gram, 5-25%

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Section: Methodsmentioning

confidence: 99%

“…The measurement of the initial point of contact between the plunger and plate (without a sample, at zero distance) was defined as 100% compression. Hardness (maximum force observed at the end of the first compression cycle) was measured at 0 h and after one and three days of refrigerated storage (Mehboob et al 2015).…”

Section: Methodsmentioning

confidence: 99%

Effect of Nongerminated and Germinated Legumes on Antioxidant, Functional, and Sensory Characteristics of Rice Puddings

2017

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“…It could be observed ( Table 3) that turbidity of starches increased during cold storage due to the retrogradation and realignment of starch chains which leads to their close proximity and higher turbidity values (Mehboob et al, 2015). The control GCWS starch suspension exhibited sharper increase in turbidity throughout 72-h storage, suggesting its higher propensity for retrogradation.…”

Section: Turbiditymentioning

confidence: 98%

Functional properties of granular cold‐water swelling maize starch: effect of sucrose and glucose

Hedayati

Shahidi

Koocheki

et al. 2016

Int J of Food Sci Tech

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Summary In this study, granular cold‐water swelling (GCWS) maize starch was prepared by alcoholic‐alkaline treatment and its functional properties were determined at different concentrations (0%, 10%, 20%, 30% and 40% of dry starch weight basis) of sucrose and glucose as two common sweeteners. Light micrographs revealed that control GCWS starch has a wrinkled surface; however, as the sugar content increased, the granules became smoother and at high sugar levels, the wrinkles were totally diminished. Sugars also brought about significant functional changes. The water absorption, cold‐water viscosity, textural parameters and freeze–thaw stability of the samples increased, whereas turbidity decreased by increasing the concentration of sugars. Generally, the extent of these changes in samples with sucrose was greater than those with glucose.

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“…The method demonstrated by Mehboob, Ali, Alam, and Hasnain (2015) was used to prepare succinylated starch. Succinic anhydride was added at a level of 2% based on the dry weight of starch.…”

Section: Succinylation Of Starchmentioning

confidence: 99%

Comparative study on the application of chemically modified corn and pearl millet starches in white sauce

Shaikh

Ali

Hasnain

2020

J Food Process Preserv

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The present study investigated hydroxypropylation and succinylation as possible starch modifications for utilization in white sauce. Propylene oxide (20 g/100 g of starch, db) and succinic anhydride (2 g/100 g of starch, db) were added to native pearl millet (PS) and native corn (CS) starches, separately. Interestingly, no syneresis was observed in white sauces containing hydroxypropylated corn (HCWS) and hydroxypropylated pearl millet (HPWS) starches after 14 days of storage. However, sauces containing native and succinylated pearl millet starches (PWS and SPWS) showed a significant reduction in syneresis when compared to native and succinylated corn starch containing sauces (CWS and SCWS). The SCWS showed the highest peak viscosity, whereas, HPWS exhibited the lowest set back viscosity. Sensory evaluation revealed that HPWS received the highest score with respect to consistency, graininess, taste, and overall acceptability. Thermal analysis demonstrated the absence of retrogradation peak in hydroxypropylated corn (HCS) and hydroxypropylated pearl millet starches. Practical applications Starch is used in different types of sauces including white sauce mainly due to its thickening property. Commercially, corn starch is the most extensively used starch type for the formulation of food products. However, due to an increased demand for native/modified starches in food applications, it has become inevitable to explore new sources for starch production. Pearl millet possesses a great potential for commercial use due to its exceptional agronomic features like Cost‐effectiveness, easy accessibility, and high tolerance toward drought, salt, and adverse climatic conditions in comparison to other conventional starch sources. Therefore, modified pearl millet starch could be effectively utilized as a substitute for corn starch in white sauce formulation.

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Dual modification of native white sorghum (Sorghum bicolor) starch via acid hydrolysis and succinylation

Cited by 77 publications

References 27 publications

Effect of Nongerminated and Germinated Legumes on Antioxidant, Functional, and Sensory Characteristics of Rice Puddings

Effect of Nongerminated and Germinated Legumes on Antioxidant, Functional, and Sensory Characteristics of Rice Puddings

Functional properties of granular cold‐water swelling maize starch: effect of sucrose and glucose

Comparative study on the application of chemically modified corn and pearl millet starches in white sauce

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