Effects of drying processes on starch-related physicochemical properties, bioactive components and antioxidant properties of yam flours

Chen, Xuetao; Li, Xia; Mao, Xinhui; Huang, Hanhan; Wang, Tingting; Qu, Zhuo; Miao, Jing

doi:10.1016/j.foodchem.2016.12.028

Cited by 92 publications

(66 citation statements)

References 33 publications

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“…Decreases in starch solubility can be attributed to the lower leaching amylose, due to the more significant interaction between amylose and amylopectin molecules . Chen et al evaluated different drying processes, bioactive compounds and antioxidant properties of yam flour and observed higher swelling power and solubility at 80 and 90 °C when hot air drying was applied. Cruz et al dried sorghum grains at 45, 65, and 85 °C, and with the increase of drying temperature, both swelling power and solubility of sorghum starch obtained from those grains have decreased.…”

Section: Resultsmentioning

confidence: 99%

Characteristics of Flour and Starch Isolated from Red Rice Subjected to Different Drying Conditions

et al. 2019

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Drying is a method used to reduce grain moisture and prolong safe storage. The objective of the study is to evaluate the changes in red rice flour and starch submitted to sun‐drying, continuous drying at 40 °C, continuous drying at 100 °C and intermittent drying. In general, the significant changes are found in continuous drying at 100 °C, followed by intermittent drying, continuous drying at 40 °C and sun‐drying. Continuous drying at 100 °C reduces starch extraction yield and increases residual protein, leading to starch with dark reddish stains. At higher temperatures, increases in TO and relative crystallinity and lower solubility, swelling power, ΔT occur. The flour gel presents higher values when intermittent drying is applied, differing from the starch gel, which higher hardness found at continuous drying method at 40 °C probably due to the macromolecules from rice pericarp. According to the increase in grain drying temperature, there are reductions in final viscosity and setback in the starch and increases in final viscosity and setback in the flour, attributed mainly to the high amount of protein. The parameters of RVA and texture demonstrates that the higher purity of the starch promotes a gel with greater stability in refrigeration.

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Section: Resultsmentioning

confidence: 99%

Characteristics of Flour and Starch Isolated from Red Rice Subjected to Different Drying Conditions

et al. 2019

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“…Fresh bread was used for test and the extract methods were described by Hsu et al [1,6]. Total polyphenol content (TPC) and total flavonoid content (TFC) were analyzed according to the analytical procedure described by Chiu [9] and Chen [22], the results were expressed as mg gallic acid equivalent (GE)/g and rutin equivalent (RE)/g of bread sample (dry basis ), respectively. Allantoin was determined on an Agilent 1260 HPLC with a C18 column (150 mm × 4.6 mm, 5 µm).…”

Section: Antioxidant Propertymentioning

confidence: 99%

Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread

Zou

et al. 2020

Foods

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Impacts of wheat flour substituted with various levels of Chinese yam (Dioscorea opposita Thunb.) flour (from 0% to 25%) on the dough rheological characteristics, gluten structure, baking performance, and antioxidant properties of bread were investigated. The water absorption increased significantly (p < 0.05), while development time and stability decreased remarkably (p < 0.05) as the proportion of yam flour increased. SEM results indicated that the addition of yam flour destroyed the gluten network structure in the dough. Fourier Transform Infrared Spectroscopy (FTIR) spectra showed that addition of yam flour decreased the content of α-helix and β-sheet in gluten. With the increase in the proportion of yam flour, the specific volume and overall acceptability decreased (p < 0.05) whereas the total phenolics content (TPC), polysaccharides content, total flavonoids content (TFC), allantoin content, The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capability, fractal dimension, and hardness increased (p < 0.05). Overall, breads made of wheat flour replacement with no more than 15% Guihuai number 2 yam flour were of a high quality and had more antioxidant properties. These showed that Guihuai number 2 had broad application prospects in baked products.

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“…Sua composição centesimal é 2,8-3,1 g cinzas/100 g, 4,1-6,4 g proteínas/ 100 g, 1,4-2,7 g fibras/ 100 g e 88-90 g carboidratos/ 100 g em massa seca, com 68-77 g de água/ 100 g (Paula et al, 2012). Além de ser uma boa fonte de energia, possui uma alta quantidade de amido, sendo parte dele o amido lentamente digerido, o qual provoca uma resposta lenta dos níveis de glicemia e insulina no sangue após as refeições (Chen et al, 2017). O inhame também é rico em potássio, sendo a sétima hortaliça com maior quantidade desse nutriente, de acordo com a tabela TACO (UNICAMP, 2011).…”

Section: Introductionunclassified

“…As características do produto final são dependentes dos tipos de processamento e condições operacionais. Alguns métodos já foram estudados, como a secagem por ar, por fumigação de enxofre, por ar quente, por congelamento, por micro-ondas e por tambor (Chen et al, 2017;Hsu et al, 2003).…”

Section: Introductionunclassified

Caracterização Reológica De Suspensões De Farinha De Inhame Obtida Por Atomização

Yashiki¹,

Triboli²,

Matuda³

2018

Blucher Chemical Engineering Proceedings

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RESUMO-O inhame é um tubérculo rico em amido, sendo uma boa fonte de energia, no entanto é pouco utilizado pelo público. Por ser um produto perecível e de produção sazonal, seu uso é restrito. Entretanto, a transformação em farinha facilita seu manuseio e transporte, ofertando ao mercado um produto de maior durabilidade e conveniência. A secagem por atomização permite a obtenção de farinha de alta qualidade. A caracterização reológica de suspensões da farinha obtida por esse método é fundamental para seu uso na indústria. Foram realizados ensaios com suspensões de farinha com frações mássicas de 4, 5 e 6 g de farinha de inhame/g total, nas temperaturas de 20, 30, 40 e 50 °C, mostrando comportamento não newtoniano dependente do tempo. Os resultados ajustados ao modelo de Herschel-Bulkley apresentaram coeficientes de determinação médio de 0,998, para curva ascendente, e 0,9996 para curva descendente, demonstrando que o modelo é válido.

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Effects of drying processes on starch-related physicochemical properties, bioactive components and antioxidant properties of yam flours

Cited by 92 publications

References 33 publications

Characteristics of Flour and Starch Isolated from Red Rice Subjected to Different Drying Conditions

Characteristics of Flour and Starch Isolated from Red Rice Subjected to Different Drying Conditions

Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread

Caracterização Reológica De Suspensões De Farinha De Inhame Obtida Por Atomização

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