Effect of heat–moisture treatment on the structure and physicochemical properties of tuber and root starches

Gunaratne, Anil

doi:10.1016/s0144-8617(01)00354-x

Cited by 757 publications

(648 citation statements)

References 102 publications

Supporting

Mentioning

561

Contrasting

Unclassified

Order By: Relevance

“…The starch content of flour was consistent with levels of starch in cassava root reported by both Fernandez-Quintero (1996), and Pereira and Beléia (2004). Amylose content of cassava flour was in agreement with the results reported elsewhere (Asaoka et al, 1991;Gunaratne and Hoover, 2002;Padonou et al, 2005).…”

Section: Proximate Analysissupporting

confidence: 91%

Effect of processing conditions on the texture of reconstituted cassava dough

Rodríguez‐Sandoval

Fernández-Quintero

Aldana

et al. 2008

Braz. J. Chem. Eng.

View full text Add to dashboard Cite

-Deformability modulus, hardness, cohesiveness and adhesiveness of cassava dough reconstituted from precooked flour were evaluated using a lubricated compression test and texture profile analysis. Cassava parenchyma processed under different cooking conditions and left at either -5ºC or -20ºC for 24 h was used to make flour, which was reconstituted into dough. As temperature decreased to -20ºC during the storage period of cooked parenchyma, deformability modulus, hardness and cohesiveness of dough increased significantly. The temperature during the storage period was the most important factor affecting the textural properties of cassava dough.

show abstract

Section: Proximate Analysissupporting

confidence: 91%

Effect of processing conditions on the texture of reconstituted cassava dough

Rodríguez‐Sandoval

Fernández-Quintero

Aldana

et al. 2008

Braz. J. Chem. Eng.

View full text Add to dashboard Cite

show abstract

“…Reduction in starch solubility can be accredited to an interior reordering of granular structures of starch providing advanced collaborations between starch functional groups, the development of further orderly amylopectin bunches, and the establishment of amylose-lipid complexes within starch granules [20]. Similar results were conveyed in pea, lentil and bean starches [21], rice starch [12], and yam and potato starches [8].…”

Section: Swelling Power and Solubilitymentioning

confidence: 89%

“…Significant results are reported on the HMT change of various starches i.e. canna, cassava [8], potato [9], pinhão [10] rice [11,12] and maize [13] starches having major impact on the moisture levels during heat treated modification [6]. Several studies have been started off on HMT of starches under different environments for enhancement of fundamental properties, most important to an increase in RS level [14].…”

Section: Introductionmentioning

confidence: 99%

Effect of Heat-Moisture Treatment on Resistant Starch Functional and Thermal Properties of Mung Bean (Vigna radiate) Starch

Barua¹,

Srivastav²

2017

JNHFE

View full text Add to dashboard Cite

Highlights a) HMT treatment used for mung bean starch modification using CCRD. b) RS level was increased in HMT starches. c) Swelling power, swelling volume, solubility was decreased in HMT starches.d) Increase in gelatinization temperature and decrease in melting enthalpy were noticed in HMT starches.e) Reduction in whiteness and increment of peak intensity were perceived in HMT starches. f) Gel hardness was found to be increased in HMT starches. IntroductionThe formulation of well-designed food products always being a very interesting sector in food science and technology. Based on the data stated by World Health Organization [1], diabetic patients have been risen from 108 million in 1980 to 422 million in 2014 leading to the cause of major deaths in 2030. Starch is considered as a significant carbohydrate for human regime existing due to its high source of energy. Since starch is very easily digestible in small intestine and causes increment of blood glucose level, its consumption is very much detrimental for diabetes and obsessed patients. Consequently, it is abundant task to frame food products which can imitate with fiber materials. Resistant starch (RS) is getting acceptance among several food scientists and manufacturers [2]. RS, the starch fraction which is not digestible in smaller intestine and can be fermented through microflora in colon, lowering down its pH and prevents causes of colon cancer The valuable result of RS has been concise by several authors, which inhibits colon cancer, reduces insulin emic reaction to food, a valuable medium for the microorganisms in the intestine, preventive against formation of stones in gall bladder, controls higher cholesterol development, regulates fat accretion, and helps in assimilation of minerals [3]. Therefore RS can be an alternative approach for production of new, innovative functional food products especially for diabetes and obsessed individuals.The manner of consumption is influenced by accessibility of grains, expediency, zone and food practices of people [4]. Agriculture Ministry data of India illustrates that there is a massive intensification of legume production during 1977 to 2014 from 11.97 million tons to 19.25 million tons [5]. Due to unfavorable circumstances of weather the production rate minimizes to 17.19 million tons in 2015. Mung bean (Vigna radiata) is a commendatory legume produced in India and distributed to various nations of the domain due to its high production throughout country but its application is very fewer. Carbohydrate content in legumes is very high and has appreciable source of starch. A most promising part is played by mung bean in various groups of legumes in India; hence it stays essential to identify value added food using mung bean starch. Subsequently, it is needed to examine suitably modified mung bean starches which can be a substitute to ignore overly AbstractThe current study is focused on modification of mung bean starch which is a good source of leguminous carbohydrate for production of functional food. Combin...

show abstract

“…X'Pert) para avaliação da cristalinidade dos grânulos. As análises foram feitas segundo Gunaratne, Hoover, 2002, utilizando velocidade de varredura de 2º/minuto e condições de trabalho de 40 kv e 20 mA. os perfis de difração dos raios X foram classificados de acordo com os padrões de Zobel, 1964.…”

Section: Difração De Raio X Dos Grânulosunclassified

Tratamento térmico do amido de batata-doce (Ipomoea batatas L.) sob baixa umidade em micro-ondas

Gonçalves¹,

Sarmento²,

Dias³

et al. 2009

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

o amido é o principal carboidrato de reserva produzido pelas plantas e consumido pelo homem. o fato de ser armazenado em grânulos insolúveis em água e de ser facilmente extraível torna-o único na natureza, com ampla possibilidade de utilização diretamente na dieta humana ou na indústria alimentícia (CoRDeNUNSI, 2006). As modernas indústrias de alimentos, o desenvolvimento de novos produtos e a necessidade de controle rigoroso da qualidade dos alimentos requerem amidos com propriedades funcionais específicas e que sejam capazes de resistir às condições adversas do processamento. Assim, os amidos regulares podem ser modificados, visando adquirir maior estabilidade, melhoria das características reológicas das pastas, da textura dos géis e da retenção de água, entre outros.Mais recentemente têm sido encontrados na literatura estudos sobre métodos físicos diferenciados, visando ampliar os tipos ou intensidade de modificação do amido como a radiação UV, plasma, pressão hidrostática e radiação micro-ondas. A aplicação de micro-ondas no processamento de alimentos, de um modo geral, tem crescido devido ao fato desta energia ser considerada mais eficiente que a do processo de aquecimento convencional (AlToN, 1998). outras vantagens incluem a AbstractThe objective of this work was to evaluate the effect of the heat moisture treatment (HMT) applied by microwave on the functional and structural properties of the sweet potato starch and compare them to the properties of the starch treated by the conventional method. The starch extracted from sweet potato root was submitted to physical modification, moisture from 25 to 35%, in a conventional oven (90 °C/16 hours) and in a microwave oven (35 to 90 °C/1 hour). The heat treatment resulted in significant alterations in the amylose content and in characteristics such as crystallinity, enzymatic susceptibility, swelling factor, and paste properties. Such variations evidence modifications in the internal granular structure not only in the crystalline areas, but also in amorphous areas. The alterations induced by HMT varied according to the type of heat treatment and moisture content. The samples' moisture was essential for the alteration of some characteristics of the starch such as the enzymatic digestibility and swelling reduction independent of the type of heat treatment applied. Considering the type and the intensity of the physical modifications of the starch treated by the conventional method as reference, it can be said that the use of microwave the energy for this purpose should be further investigated. Keywords: physical modification; heat moisture treatment; microwave; starch sweet potato. Resumoo objetivo deste trabalho foi avaliar o efeito do tratamento térmico sob baixa umidade (TTBU) aplicado por forno micro-ondas sobre as propriedades estruturais e funcionais do amido de batata-doce e compará-las com as propriedades de amido tratado pelo método convencional. o amido extraído dessa raiz foi submetido à modificação física, nas umidades de 25 e 35%, em forno convencional ...

show abstract

Effect of heat–moisture treatment on the structure and physicochemical properties of tuber and root starches

Cited by 757 publications

References 102 publications

Effect of processing conditions on the texture of reconstituted cassava dough

Effect of processing conditions on the texture of reconstituted cassava dough

Effect of Heat-Moisture Treatment on Resistant Starch Functional and Thermal Properties of Mung Bean (Vigna radiate) Starch

Tratamento térmico do amido de batata-doce (Ipomoea batatas L.) sob baixa umidade em micro-ondas

Contact Info

Product

Resources

About