Effect of Hydrothermal Treatment on Formation and Structural Characteristics of Slowly Digestible Non‐pasted Granular Sweet Potato Starch

Shin, Sang Ick; Kim, Ho Jong; Ha, Hyo Jeong; Lee, Seung Hee; Moon, Tae Wha

doi:10.1002/star.200400377

Cited by 123 publications

(72 citation statements)

References 27 publications

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“…Table 2 gives the DSC results, and it can be seen that, compared with the (N) native cassava starch sample, the peak temperatures (T p ) of the modified samples did not show significant differences. The reduction in peak temperatures (T p ) depends on the moisture level of the treatment, the starch source and the amylose content [28][29][30]. The calculated gelatinisation enthalpy (DH gel ) presented an increase, contrasting with the result observed for sample (3) and characterising that the modification occurred in this sample.…”

Section: Resultscontrasting

confidence: 65%

Investigation of the photo-oxidation of cassava starch granules

Hornung

Oliveira

Lazzarotto

et al. 2015

J Therm Anal Calorim

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In this study, the combined and simultaneous actions of H 2 O 2 and UV radiation on cassava starch granules were applied and the thermal, rheological, structural and colour properties were investigated. Samples of native cassava starch were oxidised with standard H 2 O 2 solutions (0.1, 0.2 and 0.5 mol L -1 ) and exposed for 1 h under UV light (UVC radiation with k = 256 nm), with constant stirring. The solutions were subsequently filtered, washed, dried and analysed. The thermogravimetric curves showed similar behaviour, with three main mass losses and an increase in the thermal stability of each sample. The oxidative modification performed caused a strong decrease in the setback and final viscosity parameters (RVA), a gradual decrease in the gelatinisation enthalpy (DSC) and relative crystallinity (XRD) and significant differences in the average roughness of the granules (NC-AFM). The X-ray diffraction powder patterns displayed the ''A'' type for all the starch granules. The colour parameters showed a decrease in the -a* value (trend to green) for all the treated samples.

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Section: Resultscontrasting

confidence: 65%

Investigation of the photo-oxidation of cassava starch granules

Hornung

Oliveira

Lazzarotto

et al. 2015

J Therm Anal Calorim

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“…Increasing of cooling time also caused cracks in the granular surface. Cracking and breakage of starch granules due to this heating and cooling treatment also reported by Ashwar et al [28] and Shin et al [29].…”

Section: Granular Structuresupporting

confidence: 76%

Application of autoclaving-cooling cycling treatment to improve resistant starch content of corn-based rice analogues

Hidayat¹,

Muslihudin²,

Akmal³

2018

J. Phys.: Conf. Ser.

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Abstract. Resistant starch is one important component determining the characteristics of a functional food. The aim of the research was to determine the cooling time optimum in the autoclaving-cooling treatment to increase the resistance starch content corn-based rice analogues, with 6 level of cooling time (0 hours/control, 12 hours, 24 hours, 36 hours, 48 hours and 60 hours). The results showed that cooling at 4 0 C for 60 hours would increase the resistant starch content (6.27% to 15.38%), dietary fiber content (14.53% to 20.17%); and decrease the digestible starch content (61.81% to 52.70%). Cooling time level at 4°C for 24 hours, would increase the sensory score of corn-based rice analogues then back down until cooling time level of 60 hours. Microscopic analysis of granular structure using SEM indicated that cooling time had a linear correlation with cracks intensity on the granule surface of the corn-based rice analogues. The high content of resistant starch showed that the application of cooling time level at 4°C for 24 hours would improve the functional properties of corn-based rice analogues with sensory characteristics remain favorable to panelists.

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“…os picos apresentaram-se nos mesmos espaços interplanares, mas com intensidades e formatos que evidenciam rearranjos das regiões cristalinas/amorfas dos grânulos. o amido apresentou o padrão de cristalinidade do tipo C B , ou seja, C com proximidade ao B. Resultado semelhante foi encontrado por Shin et al, 2005. Já Hizukuri, 1996e Zobel, 1998, encontraram o padrão do tipo C.…”

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.

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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 ...

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Effect of Hydrothermal Treatment on Formation and Structural Characteristics of Slowly Digestible Non‐pasted Granular Sweet Potato Starch

Cited by 123 publications

References 27 publications

Investigation of the photo-oxidation of cassava starch granules

Investigation of the photo-oxidation of cassava starch granules

Application of autoclaving-cooling cycling treatment to improve resistant starch content of corn-based rice analogues

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

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