Effects of CaCO3 treatment on the morphology, crystallinity, rheology and hydrolysis of gelatinized maize starch dispersions

Garcia-Diaz, S.; Hernández-Jaimes, C.; Escalona‐Buendía, Héctor B.; Bello‐Pérez, Luis A.; Vernon‐Carter, E.J.; Alvarez-Ramı́rez, José

doi:10.1016/j.foodchem.2016.03.095

Cited by 34 publications

(12 citation statements)

References 28 publications

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“…Our results concurred with those reported by Garcia‐Diaz et al. () who evaluated the effect of CaCO 3 treatment on the rheology of gelatinized maize starch dispersions. They described slight effects on viscoelasticity by calcium carbonate action (involving carbonate anions, which are more likely to form carbonate acid in the free water domains), resulting in minor effects in the storage and loss modulus, because the CaCO 3 is unable to achieve the starch modifications generated by CaOH 2 (extensive modification of the gel viscoelasticity, leading to enhanced elastic properties).…”

Section: Resultssupporting

confidence: 93%

“…The data showed that tortillas processed with 0.2% of CaCl 2 and 0.2% to 1% of CaCO 3 presented the highest stress values ( σ 0 ). As described earlier, CaCO 3 has a marginal effect on the pericarp hydrolysis (Garcia‐Diaz et al., ). Structurally, the pericarp is a nonuniform structure covered by a waxy layer comprising from 3.4% to 9.5% of the total grain weight and is composed primarily by hemicellulose, cellulose, lignin, and proteins.…”

Section: Resultsmentioning

confidence: 60%

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Effect of Calcium Salts Concentration on the Viscoelastic Properties of Sintered Tablets from Flours and Tortillas Evaluated by Stress‐Relaxation Tests

Ponce-García¹,

Santiago‐Ramos

Figueroa‐Cárdenas³

et al. 2019

Journal of Food Science

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This research aimed to evaluate the effect of different calcium compounds and their concentration on the viscoelastic parameters of flours and tortillas obtained with traditional and ecological nixtamalization. Specimens (tablets) of nixtamalized flours and tortillas (14% moisture) prepared with three different calcium sources and four concentrations were sintered using a die and a hydraulic press and were evaluated by stress-relaxation tests with a texturometer. Data collected from the stress-relaxation curve were fitted into a three-element generalized Maxwell model (r 2 = 0.9999), allowing the detection of significant differences in the estimated viscoelastic parameters. When flours are processed into tortillas, the most notable change was the increase of +88.44% and +73.44%, respectively, in the summation of the elastic modulus, and the compressional viscosity in samples produced with CaCO 3. On the contrary, tablets from samples with Ca(OH) 2 presented a sharp diminishing (loss) in both of the evaluated viscoelastic parameters, accounting a decrease of −39.82% and −46.28% for the elastic modulus and compressional viscosity summations, respectively. Highly significant correlations were found among viscoelastic parameters when a slight proportional increase was observed in the specific elastic moduli, meaning that the energy was stored by each elastic element in the tablets, while the compressional viscosity coefficients varied as a function of time. Finally, it was found that the residual spring due to the pure elastic component (E 0 ) stored energy during the entire test.Practical Application: There is no published information about a simple methodology for the evaluation of the viscoelastic properties of dry nixtamalized flours (powder) with a texturometer. The method proposed was sensitive and accurate, since it was capable of detecting differences among samples processed under distinct processing factors conditions. The study of viscoelastic properties of grain foods contributes to the construction of molecular theories occurring in their chemical compounds, which is strongly related to food texture. Those theories are handy to improve nutritional and textural properties of grain foods and are essential to powder handling, processing, and transportation, which allows the processing factors optimization.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 60%

Effect of Calcium Salts Concentration on the Viscoelastic Properties of Sintered Tablets from Flours and Tortillas Evaluated by Stress‐Relaxation Tests

Ponce-García¹,

Santiago‐Ramos

Figueroa‐Cárdenas³

et al. 2019

Journal of Food Science

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“…The persistence of carbohydrates in soils, sediments, and surfaces may be due to enzymatic inaccessibility (Cheshire et al 1969;Cheshire 1977;Dungait et al 2012). Salts may affect gelatinisation (Gough and Pybus 1973;Jane 1993;Zhu et al 2009;García-Díaz et al 2016;Wang et al 2017), with starch granules close to mineral surfaces possibly having reduced susceptibility to gelatinisation. The chemical and enzymatic lability of organic matter in soils is related to temperature, mineral surface area, encapsulation, heterogeneity, and oxygen (Baldock and Skjemstad 2000;Lützow et al 2006;Schmidt et al 2011).…”

Section: Enzymatic Bioavailabilitymentioning

confidence: 99%

Exaggerated expectations in ancient starch research and the need for new taphonomic and authenticity criteria

Mercader

Akeju

Brown

et al. 2018

FACETS

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Ancient starch research illuminates aspects of human ecology and economic botany that drove human evolution and cultural complexity over time, with a special emphasis on past technology, diet, health, and adaptation to changing environments and socio-economic systems. However, lapses in prevailing starch research demonstrate the exaggerated expectations for the field that have been generated over the last few decades. This includes an absence of explanation for the millennial-scale survivability of a biochemically degradable polymer, and difficulties in establishing authenticity and taxonomic identification. This paper outlines new taphonomic and authenticity criteria to guide future work toward designing research programs that fully exploit the potential of ancient starch while considering growing demands from readers, editors, and reviewers that look for objective compositional identification of putatively ancient starch granules.

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“…In general, native starches possess a semicrystalline structure, having a crystalline element of about 15-45% (Garcia-Diaz et al, 2016). The degree of crystallinity of potato starch in our composites is expected to be relatively low due to the heat treatment using a press at 120°C for 7 min, which destroys the majority of starch crystals.…”

Section: X-ray Diffractionmentioning

confidence: 99%

Structure and phase behaviour of microcrystalline cellulose in mixture with condensed systems of potato starch

Chuang

Panyoyai

Shanks

et al. 2016

Int J of Food Sci Tech

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It has been suggested that microcrystalline cellulose (MCC) can be used in biodegradable films to improve techno‐functionality by providing bulk and enhancing mechanical strength. This study aimed to investigate the effect of MCC addition on the structural properties of potato starch films. Samples were prepared by hot pressing at 120 °C for 7 min to produce systems that covered a broad range of moisture content and relative humidity. Complimentary experimental techniques, including thermomechanical analysis, FTIR, wide‐angle X‐ray diffraction and SEM, were employed to examine the micro‐ and macromolecular characteristics in these mixtures. Both moisture content and the presence of MCC have a plasticising effect on the composites yielding a reduction in its glass transition temperature. It appears that there is no specific and nontrivial interaction between potato starch and MCC, an outcome which indicates that the cellulose fibres act as inert filler in the polymeric composite.

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Effects of CaCO3 treatment on the morphology, crystallinity, rheology and hydrolysis of gelatinized maize starch dispersions

Cited by 34 publications

References 28 publications

Effect of Calcium Salts Concentration on the Viscoelastic Properties of Sintered Tablets from Flours and Tortillas Evaluated by Stress‐Relaxation Tests

Effect of Calcium Salts Concentration on the Viscoelastic Properties of Sintered Tablets from Flours and Tortillas Evaluated by Stress‐Relaxation Tests

Exaggerated expectations in ancient starch research and the need for new taphonomic and authenticity criteria

Structure and phase behaviour of microcrystalline cellulose in mixture with condensed systems of potato starch

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