Effect of adding high concentrations of retrograded starch with different amylose content on the physicochemical properties and sensory attributes of Greek-style yogurt

Cota-López, Rubén; Velázquez, Gonzalo; Méndez‐Montealvo, Guadalupe; Pérez‐Ramírez, Iza F.; Murúa‐Pagola, Beneranda; Espinoza-Mellado, Rosario; Hernández‐Gama, Regina

doi:10.1016/j.ijbiomac.2023.124501

International Journal of Biological Macromolecules

2023

DOI: 10.1016/j.ijbiomac.2023.124501

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Effect of adding high concentrations of retrograded starch with different amylose content on the physicochemical properties and sensory attributes of Greek-style yogurt

Rubén Cota-López

Gonzalo Velázquez

Guadalupe Méndez‐Montealvo

et al.

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2024

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Cited by 4 publications

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Plant starch extraction, modification, and green applications: a review

Rashwan,

Younis,

Abdelshafy

et al. 2024

Environ Chem Lett

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Fossil fuel-based products should be replaced by products derived from modern biomass such as plant starch, in the context of the future circular economy. Starch production globally surpasses 50 million tons annually, predominantly sourced from maize, rice, and potatoes. Here, we review plant starch with an emphasis on structure and properties, extraction, modification, and green applications. Modification techniques comprise physical, enzymatic, and genetic methods. Applications include stabilization of food, replacement of meat, three-dimensional food printing, prebiotics, encapsulation, bioplastics, edible films, textiles, and wood adhesives. Starch from maize, potatoes, and cassava shows amylose content ranging from 20 to 30% in regular varieties to 70% in high-amylose varieties. Extraction by traditional wet milling achieves starch purity up to 99.5%, while enzymatic methods maintain higher structural integrity, which is crucial for pharmaceutical applications. Enzymatic extraction improves starch yield by of up to 20%, reduces energy consumption by about 30%, and lowers wastewater production by up to 50%, compared to conventional methods. Sustainable starch modification can reduce the carbon footprint of starch production by up to 40%. Modified starches contribute to approximately 70% of the food texturizers market. The market of starch in plant-based meat alternatives has grown by over 30% in the past five years. Similarly, the use of biodegradable starch-based plastics by the bioplastic industry is growing over 20% annually, driven by the demand for sustainable packaging.Kindly check and confirm the layout of Table 1.Layout is right

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Plant starch extraction, modification, and green applications: a review

Rashwan,

Younis,

Abdelshafy

et al. 2024

Environ Chem Lett

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Recent developments in enzymatic preparation, physicochemical properties, bioactivity, and application of resistant starch type III from staple food grains

Si,

Xie,

Yang

et al. 2024

International Journal of Biological Macromolecules

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Enhancing dairy sustainability: Rheological, sensory, and physical-chemical properties of low-fat fermented beverages incorporating buttermilk

Santos,

Leonel,

Ramos

et al. 2024

Journal of Cleaner Production

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Effect of adding high concentrations of retrograded starch with different amylose content on the physicochemical properties and sensory attributes of Greek-style yogurt

Cited by 4 publications

References 33 publications

Plant starch extraction, modification, and green applications: a review

Plant starch extraction, modification, and green applications: a review

Recent developments in enzymatic preparation, physicochemical properties, bioactivity, and application of resistant starch type III from staple food grains

Enhancing dairy sustainability: Rheological, sensory, and physical-chemical properties of low-fat fermented beverages incorporating buttermilk

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