Effect of Acid Methanol Treatment and Heat Moisture Treatment on In Vitro Digestibility and Estimated Glycemic Index of Raw and Gelatinized Sago (<i>Metroxylon Sagu</i>) Starch

Ng, J Q; Siew, Chee Kiong; Mamat, Hasmadi; Matanjun, Patricia; Lee, Jau Shya

doi:10.1002/star.201700198

Cited by 9 publications

(4 citation statements)

References 43 publications

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“…This was due to the disruption of starch molecules by acid. The acid molecules could break some of the starch molecules’ glycosidic bonds causing the molecules to decrease in size during gelatinization thereby inhibiting retrogradation since these smaller molecules cannot readily reassociate, which makes it difficult for retrogradation to occur . Shi and Seib reported that starch retrogradation was not favored by chains that were too short or too long, with the optimum size range being between about 14 and 24.…”

Section: Resultsmentioning

confidence: 99%

“…The acid molecules could break some of the starch molecules' glycosidic bonds causing the molecules to decrease in size [27] during gelatinization thereby inhibiting retrogradation since these smaller molecules cannot readily reassociate, which makes it difficult for retrogradation to occur. [28] Shi and Seib [29] reported that starch retrogradation was not favored by chains that were too short or too long, with the optimum size range being between about 14 and 24. This result could explain the harder texture noted in the repeatedly freezethaw untreated cooked rice, suggesting that repeated freeze-thaw cycles lead to increased retrogradation of starch granules whereas acid treatment can reduce starch retrogradation producing freeze-thawed acid-treated cooked aged rice with a softer texture than untreated rice.…”

Section: Retrogradation Properties Of Unfrozen and Freeze-thawed Cookmentioning

confidence: 99%

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The Effect of Acid Treatment and Freeze-Thaw Cycle on Textural Properties and Microstructure of Cooked Aged Rice

Trithavisup

Charoenrein

2018

Starch - Stärke

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This research aims to improve frozen cooked aged rice's textural properties using lime juice, citric acid, and ascorbic acid solutions. Aged (12 months) rice is cooked and freeze‐thawed up to 3 cycles. Cooked fresh rice (0.7 months) is used as a reference. Addition of acid significantly decreases hardness but significantly increases stickiness for freeze‐thawed, cooked, aged rice (p ≤ 0.05). Scanning electron micrographs show a rough surface on cooked rice after repeated freeze‐thaw cycles, especially for cooked aged rice. However, the microstructure of acid treated cooked aged rice has a smoother surface than untreated. These results correlate with decreased starch retrogradation in acid treated cooked aged rice. Gel electrophoresis shows disulfide bond formation in aged rice protein which restricted granular swelling and gelatinization. Addition of acid did not cleave aged rice protein's disulfide bonds but reduces protein content. These results demonstrate addition of acid improves frozen cooked aged rice's texture.

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Section: Resultsmentioning

confidence: 99%

Section: Retrogradation Properties Of Unfrozen and Freeze-thawed Cookmentioning

confidence: 99%

The Effect of Acid Treatment and Freeze-Thaw Cycle on Textural Properties and Microstructure of Cooked Aged Rice

Trithavisup

Charoenrein

2018

Starch - Stärke

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“…An amount of 3.0 g of starch (dry basis) was adjusted with distilled water to achieve constant weight of 28.0 g in the aluminum canister. The heating and cooling profile used was according to Ng et al [54]. The temperature was first held at 50 • C for 1 min and raised to 95 • C (12 • C/min) and held for another 2.5 min before cooling down to 50 • C (12 • C/min).…”

Section: Pasting Propertiesmentioning

confidence: 99%

Effects of Annealing on the Properties of Gamma-Irradiated Sago Starch

et al. 2022

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The increase in health and safety concerns regarding chemical modification in recent years has caused a growing research interest in the modification of starch by physical techniques. There has been a growing trend toward using a combination of treatments in starch modification in producing desirable functional properties to widen the application of a specific starch. In this study, a novel combination of gamma irradiation and annealing (ANN) was used to modify sago starch (Metroxylon sagu). The starch was subjected to gamma irradiation (5, 10, 25, 50 kGy) prior to ANN at 5 °C (To-5) and 10 °C (To-10) below the gelatinization temperature. Determination of amylose content, pH, carboxyl content, FTIR (Fourier Transform Infrared) intensity ratio (R1047/1022), swelling power and solubility, thermal behavior, pasting properties, and morphology were carried out. Annealing irradiated starch at To-5 promoted more crystalline perfection as compared to To-10, particularly when combined with 25 and 50 kGy, whereby a synergistic effect was observed. Dual-modified sago starch exhibited lower swelling power, improved gel firmness, and thermal stability with an intact granular structure. Results suggested the potential of gamma irradiation and annealing to induce some novel characteristics in sago starch for extended applications.

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“…Therefore, some efforts have to be made to increase sago starch's utilization in the food industries, through physical and chemical modification. Moreover, sago starch has to change its status from a staple food to an income generating source [3], particularly in eastern part of Indonesia.…”

Section: Introductionmentioning

confidence: 99%

Physical Properties of physico-enzymatically modified sago starch originated from Papua: A preliminary study

Diyono

Budiyanto

Purwani

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Sago starch is abundantly available in Indonesia, in term of quantity. Nevertheless, it could not be formulated as flexible as wheat flour because the sago starch did not contain gluten in its native structure. To improve the functional properties of sago starch, the pre-treatment was applied to bring more desirable properties on food products. In this study, the physical properties of heat-treated sago starch were intensively investigated. Sago starch was pre-treated and adjusted to a range of temperatures by using extruder to pre-gelatinized sago starch. The starch was analysed to study its pasting properties (using rapid visco analyzer), crystallinity (using X-Ray Diffraction), microcellular granules (using scanning electron microscope) and polarization properties (using microscope). Results showed that under various temperatures of 60°C-100°C the enzyme treatment affected the potential applicability of sago starch. The pasting properties of all tested samples were lower than the native sago starch and the crystallinity of sago starch was also varied depending upon the temperatures.

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Effect of Acid Methanol Treatment and Heat Moisture Treatment on In Vitro Digestibility and Estimated Glycemic Index of Raw and Gelatinized Sago (Metroxylon Sagu) Starch

Cited by 9 publications

References 43 publications

The Effect of Acid Treatment and Freeze-Thaw Cycle on Textural Properties and Microstructure of Cooked Aged Rice

The Effect of Acid Treatment and Freeze-Thaw Cycle on Textural Properties and Microstructure of Cooked Aged Rice

Effects of Annealing on the Properties of Gamma-Irradiated Sago Starch

Physical Properties of physico-enzymatically modified sago starch originated from Papua: A preliminary study

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