Effect of pregelatinized starch on the characteristics, microstructures, and quality attributes of glutinous rice flour and dumplings

Wang, Hongwei; Xiao, Naiyong; Wang, Xintian; Zhao, Xuewei; Zhang, Hua

doi:10.1016/j.foodchem.2019.01.047

Cited by 90 publications

(47 citation statements)

References 37 publications

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“…Gumminess refer to the product of the hardness and cohesion values of the gels; directly denoting the amount of energy needed for disintegration of the food before ingestion. [ 42 ] For these two parameters, the WSP starch presented the highest values, followed by the OSP, PSP, and BSP starches.…”

Section: Resultsmentioning

confidence: 99%

Application Potential and Technological Properties of Colored Sweet Potato Starches

et al. 2020

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The objective of this study is to demonstrate the application potential of starches extracted from four varieties of colored sweet potatoes by determining their technological, thermal, and pasting properties. The purple sweet potato (PSP) starch presents the largest mean diameter (14.2 µm). The white sweet potato (WSP), orange sweet potato (OSP), beige sweet potato (BSP), and PSP starches present an inconspicuous triplet on the nuclear magnetic resonance (NMR). The WSP and OSP starches show CA‐Type and the BSP and PSP starches show A‐Type characteristics on the X‐ray spectrum. The BSP and PSP starches show the presence of peaks in amorphous regions on the Fourier transform infrared (FT‐IR) spectroscopy. The differential scanning colorimetry (DSC) thermogram of the BSP and PSP starches show lower gelatinization energies and wider gelatinization temperature ranges (difference between the conclusion and onset temperatures). The viscoamylographic profiles of the WSP and OSP starches show greater thermal stability. These technological properties demonstrate the potential application of these starches in sauces, snacks, instant soups, dairy desserts, yogurts, and bread.

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Section: Resultsmentioning

confidence: 99%

Application Potential and Technological Properties of Colored Sweet Potato Starches

et al. 2020

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“…Consequently, various physical (heat-moisture treatment, annealing, pre-gelatinization, and high pressure treatment), chemical (cross-linking, substitution, acid hydrolysis, and oxidation), and genetic modification techniques have been used to modify potato starch and enhance its physicochemical properties to meet the demands of consumers [ 5 , 6 , 7 ]. Pre-gelatinization is a method widely used to modify potato starch, and pre-gelatinized starch has been extensively applied in the food industry [ 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Structural Characterization of Potato Starch with Different Degrees of Gelatinization

Fen

Zhang

Liu

et al. 2021

Foods

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Starch gelatinization has been widely studied previously, but there is still a lack of systematical research on the relationship between the degree of starch gelatinization (DSG) and its physicochemical and structural properties. In this study, potato starch samples with DSG ranging from 39.41% to 90.56% were obtained by hydrothermal treatment. The thermal, rheological, and structural properties, as well as the water-binding capacity of samples were investigated. A starch solution with a DSG of 39.41% was partially sedimented at room temperature, while starch with a DSG of 56.11% can form a stable paste with a fine shear-thinning property, as well as samples with a DSG larger than 56.11%. The endothermic enthalpy, gelatinization range, and short-range ordered structure of starch were negatively correlated with DSG, whereas onset gelatinization temperature, apparent viscosity, and water-binding capacity were positively correlated. The viscoelasticity of starch gels was negatively correlated with the DSG after full gelatinization (DSG > 39.41%). Starch granules gradually lose their typical shape and less birefringence can be observed with increasing DSG. Hydrothermal treatment has a more significant effect on the amount of exposed hydroxyl groups than the ordered and amorphous structures of partially gelatinized starch. This study built linear correlations between starch physicochemical properties and the DSG and provided comprehensive insight into the characteristics of partially gelatinized potato starch.

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“…Gʹ shows positive correlations with cohesiveness, while tan δ is positively correlated with gumminess in gel of canary seed starch (Irani et al , ). Wang et al () also observed Gʹ to be positively correlated with hardness of cooked dumplings from TPA measurements. Gʹ , known as the elastic modulus, expresses the elastic characteristics.…”

Section: Resultsmentioning

confidence: 88%

Thermal processing of rice grains affects the physical properties of their pregelatinised rice flours

Meng

et al. 2019

Int J of Food Sci Tech

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Summary Waxy, low‐ and high‐amylose rice were cooked at different temperatures (50, 70, 90 °C) for different times (15, 30, 45 min). The microscopic, rheological and gel textural properties of resultant flours were investigated. There was a coarser and discontinuous honeycomb‐like structure with formation of pores in rice flour with greater cooking degree. TGʹmax was positively correlated with cooking temperature and time. As cooking temperature increased, the Gʹ values of pastes first increased and then decreased, whereas the opposite trend was observed for tan δ. Meanwhile, increased cooking temperature was responsible for increases in n values and caused drops in K and hysteresis area. As cooking time increased, the hardness and gumminess of gels from rice cooked were increased at lower temperature, but were decreased at higher temperature. Overall, cooking temperature was more important in determining the processing properties of rice flours than cooking time.

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Effect of pregelatinized starch on the characteristics, microstructures, and quality attributes of glutinous rice flour and dumplings

Cited by 90 publications

References 37 publications

Application Potential and Technological Properties of Colored Sweet Potato Starches

Application Potential and Technological Properties of Colored Sweet Potato Starches

Physicochemical and Structural Characterization of Potato Starch with Different Degrees of Gelatinization

Thermal processing of rice grains affects the physical properties of their pregelatinised rice flours

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