Effect of frying on the pasting and rheological properties of normal maize starch

Chen, Long; Tian, Yaoqi; Bai, Yuxiang; Wang, Jinpeng; Jiao, Aiquan; Jin, Zhengyu

doi:10.1016/j.foodhyd.2017.09.024

Cited by 124 publications

(57 citation statements)

References 45 publications

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“…Compared with native, waxy maize starch granules submitted to oxidation or acetylation exhibited more micropores and holes (Figure c,d). This is in agreement with previous studies on maize and waxy maize starches (Chen et al, ; Spier, Zavareze, Marques e Silva, Elias, & Dias, ). Only on the surface of double modified starch granules, clear fissures and grooves were observed (Figure e), which indicated that the starch oxidation followed by acetylation resulting in a loss of granules structural integrity.…”

Section: Resultssupporting

confidence: 93%

Relationship between sorption characteristic and selected functional properties of chemically modified waxy maize starches

Królikowska

Červenka

Pietrzyk

et al. 2019

J Food Process Preserv

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The aims of this study were to evaluate the effect of chemical modification of waxy maize starch on its sorption, pasting properties, and in vitro digestibility, and to investigate the relationships among tested properties. The research materials were octenyl succinate, acetylated, oxidized, and acetylated‐oxidized starches. Starch acetylation and octenyl succinylation decreased amount of moisture content adsorbed above 0.4 water activity. For all tested starches, the bound adsorption predominates over free adsorption. Esterification with octenyl succinic or acetic anhydrides increased pastes hot paste and final viscosities. The rapidly digestible starch content decreased after performed modifications of waxy maize starch. Correlation analysis showed that peak viscosity and breakdown parameter of starch pastes were largely dependent on the properties of sorbed water. Ratio of free to bound water (F/B) at different water activities correlated with the setback values and contents of slowly digestible and resistant starch fractions. Practical applications Generally, both sorption and functional properties of starch are modified in order to functionalize the polymer to meet specific requirements in the areas of food production and preservation. The research was aimed not only to investigate the sorption and functional properties of chemically modified starches, but also to find a relationships between the obtained results. Knowledge of these relationships can be used to formulate composition of food product, optimize processing parameters and select proper storage conditions to prevent product failure. On the basis of obtained results it was revealed that octenyl succinate and acetylated‐oxidized waxy maize starches exhibited lower amount of moisture content adsorbed at aw < 0.4. Therefore, these starches may be useful for processing and storing of low‐moisture starchy foods. Moreover starches with lower water absorbability form more stable gels. Obtained findings may be an useful tool for estimating the functional properties and the critical moisture contents during starchy food storage, that can assist to improve shelf‐life of stored products.

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Section: Resultssupporting

confidence: 93%

Relationship between sorption characteristic and selected functional properties of chemically modified waxy maize starches

Królikowska

Červenka

Pietrzyk

et al. 2019

J Food Process Preserv

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“…The swelling power, leached amylose, and RVA pasting parameters of each sample were determined (Table ) and the pasting curves of NMS treated at different temperatures were recorded (Figure ). The swelling power and leached amylose content of totally gelatinized starch which heated at 95 °C were 22.61 g g −1 and 12.47%, respectively, which was in good agreement with our previous work . Controlled gelatinization of starch suspensions at low temperature significantly ( p < 0.05) decreased these gelatinization parameters (Table ).…”

Section: Resultssupporting

confidence: 91%

“…The upper limits increased from around 0.06–25% as the treatment temperature increased from 65 to 95 °C, again indicating the conversion of the native starch granules into gelatinized starch gels. Previous studies showed that strong gels had a broader and higher LVR range than weaker ones . This broadening in the range of LVR suggested the enhancement in the strength of starch gels, indicating the dynamic variations of starch granular structures and starch molecules interactions during heating at different temperatures.…”

Section: Resultsmentioning

confidence: 88%

“…Then, samples were centrifuged at 10 000× g for 20 min. The supernatant and sediment were then collected to determine the leached amylose and swelling power as described in our previous work . The amount of leached amylose was determined using the dual wavelength iodine chromogenic method, while the swelling power was calculated using the following equation (Equation )

S P = \frac{m_{1}}{m_{2}}

where m 1 is the initial weight of the sediments, and m 2 is the weight of the dry sediments (dried at 105 °C to constant weight).…”

Section: Methodsmentioning

confidence: 99%

“…Rheological properties of samples were investigated at 25 °C using an AR DHR‐3 rheometer (TA instrument Inc., USA) with 40 mm parallel plate geometry in a gap of 1000 µm, following the procedures described in our previous work with some modifications . Approximately 1.5 mL of starch paste obtained from the RVA experiment was transferred to the rheometer plate at 25 °C.…”

Section: Methodsmentioning

confidence: 99%

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Pasting and Rheological Properties of Non‐Crystalline Granular Starch

et al. 2019

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The pasting and rheological properties of non‐crystalline granular starch (NCGS) are investigated and compared with those of partially or totally gelatinized starch. At low (65 and 70 °C) temperatures, non‐gelatinized or only slightly gelatinized starch granules with a low viscosity and high flowability are dominant in the system. At intermediate treatment temperature (75 °C), the level of starch swelling and amylose leaching can be controlled to produce NCGS and its pasting and rheological properties fall somewhere between that of the partially and completely gelatinized starch. At high treatment temperatures (80 °C or higher), the starch granules completely collapse and amylose leaches out, leading to the formation of 3D network structures with amylopectin as the disperse phase and amylose as the continuous phase, accounting for the greater hysteresis, higher upper limits of LVR, and lower maximum compliance values. The distribution pattern of amylose and amylopectin is further emphasized to explain the unique pasting and rheological characteristics of NCGS. These findings suggest that starch‐based foods with a wide range of rheological properties can be formed from the same starting material by strictly controlling the thermal processing conditions.

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Effects of A‐ and B‐type starch granules on composition, structural, thermal, morphological, and pasting properties of starches from diverse wheat varieties

Kumar,

Singh,

Khatkar

2023

Food Bioengineering

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The distribution of A‐ and B‐type‐sized starch granules plays a deciding role in controlling the physicochemical, structural, morphological, and functional attributes of wheat starch. Starches of three Indian wheat varieties, viz. DBW 16, WH 147, and WH 542, were fractionated into A‐ and B‐type starch granules and further evaluated for their influence on various attributes of wheat starches using different analytical tools like X‐ray diffraction, scanning electron microscopy (SEM), differential scanning calorimetry, and rapid viscoanalyzer. SEM revealed that the size of large granules (A‐type) ranged from 12.6 to 36.4 µm and small granules (B‐type) varied from 2.53 to 7.52 µm. The amylose content was significantly higher for A‐type starch ranging from 26.6% to 29.68% than B‐type starch ranging from 19.20% to 22.38%. The highest swelling power was observed for B‐type granules, followed by native and A‐type granules, and similar trend was noticed for water absorption. Pasting viscosities of A‐type granules were higher than B‐type for starches of all wheat varieties. A higher pasting temperature was observed in B‐type starch granules, suggesting more resistance to swell during the heating process. X‐ray diffraction of wheat starches showed A‐type pattern of crystallinity, variety DBW 16 (27%) showed the highest relative crystallinity and intensities of peaks in comparison to varieties WH 147 (23.5%) and WH 542 (22.4% as observed in diffractograms and well supported by Fourier transforms infrared spectroscopy. Fractionated large granules of wheat starches exhibited a higher gelatinization temperature than smaller granules and native starches for all the varieties. It was also observed that A‐type granules had higher onset temperature comparatively, which suggested that high energy is required in gelatinization due to more ordered arrangement of starch molecules.

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Effect of frying on the pasting and rheological properties of normal maize starch

Cited by 124 publications

References 45 publications

Relationship between sorption characteristic and selected functional properties of chemically modified waxy maize starches

Relationship between sorption characteristic and selected functional properties of chemically modified waxy maize starches

Pasting and Rheological Properties of Non‐Crystalline Granular Starch

Effects of A‐ and B‐type starch granules on composition, structural, thermal, morphological, and pasting properties of starches from diverse wheat varieties

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