Effects of high energy milling on some functional properties of jicama starch (Pachyrrhizus erosus L. Urban) and cassava starch (Manihot esculenta Crantz)

Martı́nez-Bustos, Fernando; López-Soto, M. A.; Martín‐Martínez, Eduardo San; Zazueta‐Morales, José de Jesús; Velez-Medina, J.J.

doi:10.1016/j.jfoodeng.2005.10.043

Cited by 85 publications

(51 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For the sample extruded at 160°C (product temperature asymptotically 160-170°C) with shear, these conditions would be sufficient enough to gelatinise completely and melt the starch. Starch with no granular integrity is in a physically dissociated form or a fragmented form (Martínez-Bustos et al 2007). As a result, it was reasonable that the extruded flour in this study should be highly dispersed in water giving a high WSI.…”

Section: Water Solubility/absorption Indexmentioning

confidence: 86%

Extruded corn flour changed the functionality behaviour of blends

Zeng¹,

Gao²,

Li³

et al. 2011

Czech J. Food Sci.

View full text Add to dashboard Cite

Zeng J., Gao H., Li G., Liang X. (2011): Extruded corn flour changed the functionality behaviour of blends. Czech J. Food Sci., 29: 520-527.Functionalities and relationships between raw and extruded maize flour blends were studied. The extruded flour had higher water absorption and water solubility indices, and had no differential scanning calorimetry endotherm. The parameters of RVA peak, breakdown, setback, and final viscosity were lowered and the parameters of cold viscosity were improved as the fraction of the extruded flour in the mixture increased. In starches from raw flour, a bimodal distribution of the chain length was found by gel permeation chromatography while in the extruded starches only one fraction was observed. The dough quality of 60% raw and 40% extruded flour mixture was found to be better than with other mixture proportions.

show abstract

Section: Water Solubility/absorption Indexmentioning

confidence: 86%

Extruded corn flour changed the functionality behaviour of blends

Zeng¹,

Gao²,

Li³

et al. 2011

Czech J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…These researchers found that treatment with 3.0% HCl, 40°C/6 h, showed appropriate functional properties of gel formation, thermoreversibility, and WAI and WSI with desirable low hydrolysis degree and functionality as a fat replacer in cakes. Lawal et al (2005) reported that an increase in swelling and solubility in oxidized and thinned hybrid maize starch was a result of increased mobility of starch molecules, which facilitated easy percolation of water. Also, these researchers suggested that an increase in the starch crystallinity possibly restricted absorption of both water and oil within the matrices of starch molecules.…”

Section: Water Absorption Index (Wai) and Water Solubility Index (Wsi)mentioning

confidence: 99%

“…Further, inadequate handling during storage results in losses that can reach 13% of material with no commercial value (Sorensen 1996). Some of the alternatives to add value to this raw material and to expand its applications have been previously reported in the preparation of pre-gelatinized flours ), starches with reduced particle size (Martínez-Bustos et al 2007), and as fat substitute in yogurt (Amaya-Llano et al 2008). Also, these authors reported that jicama and maize acid-thinned starches had the capacity to form gel and thermo-reversibility with some differences in gel strength.…”

Section: Introductionmentioning

confidence: 98%

Comparative Studies on Some Physico-chemical, Thermal, Morphological, and Pasting Properties of Acid-thinned Jicama and Maize Starches

Amaya-Llano

Martı́nez-Bustos

Alegría

et al. 2008

Food Bioprocess Technol

View full text Add to dashboard Cite

Comparative studies on acid hydrolysis of jicama and maize starch were carried out using concentrations of hydrochloric acid of 1.5%, 3.0%, and 4.5% (w/v), for 3 and 6 h, at 40°C. Native maize and jicama starches showed important morphological, thermal, and structural differences from those of tubers and cereals which potentially offer diverse industrial applications. Jicama starch showed low amylose content (12%) and small size of starch granules. Due to these characteristics, jicama starch was more susceptible to degradation during hydrolysis process than maize starch. Under the experimental conditions employed, the acid degradation was not particularly severe, as shown by scanning electronic microscopy analysis which showed small degraded zones and similar X-ray patterns in both starches. However, jicama starch was more susceptible to acid hydrolysis than maize starch, as revealed by the considerable increase in water solubility index, damaged starch, and crystallinity values. Also, the higher susceptibility of jicama starch than maize starch to the hydrolysis conditions was reflected in the sugar content release during hydrolysis. The relative crystallinity of hydrolyzed maize starches decreased during hydrolysis, while those of hydrolyzed jicama starches increased attributable to the lower amylose content of jicama starch in relation to maize starch. Maize and jicama hydrolyzed starches showed low viscosity values with relation to their native starch counterparts. However, native jicama starch showed lower viscosity values than maize starch, suggesting a lower internal stability of the starch granules during hydrolysis. Both native and hydrolyzed maize starches showed higher enthalpy, T o , T p , and T c values than jicama starch and the broadening of the endotherms decreased during the hydrolysis of both starches.

show abstract

“…The non-coherent intensity was obtained by subtracting the sharp diffraction peaks from the total diffraction intensity. 21 Thermal Diffusivity (α) Measurements…”

Section: X-ray Diffraction and Crystallinitymentioning

confidence: 99%

“…13 However, the information on other physical characteristics as the thermal and structural properties is scarce. The materials used to elaborate coverings should be able to form uniform films, 21 where the selections of the components during the formation of the film, plays a fundamental role in the determination of its properties.…”

Section: Introductionmentioning

confidence: 99%

Thermal, Mechanical and Microstructures Properties of Cellulose Derivatives Films: A Comparative Study

et al. 2010

View full text Add to dashboard Cite

The proposal in this study was to evaluate the physical properties of different biopolymers films. The materials used were: pectin, carboxyl methylcellulose, methylcellulose, hydroxyl propylcellulose, hydroxypropylmethylcellulose, and corn waxy starch; from these polysaccharides aqueous dispersions were prepared to 3% (w/v) for obtained films. In these biopolymer films, the thermal diffusivities (α) was evaluated by the Open Photoacoustic Cell method; also, their mechanical properties as tensile strength, elongation, and Young's modulus were measured, their crystallinity percentage was evaluated by X-ray diffraction and microstructure through atomic force microscopy in contact mode. From the polysaccharide films, it was observed that most of them were flexible and transparent. In the case of the films, mechanical properties were found that the highest value of tensile strength and Young's modulus corresponded to carboxyl methylcellulose with 69.17 and 1,912.20 MPa values, respectively. Also, Open Photoacoustic Cell method and X-ray diffraction measurements showed that there exist a correlation between the thermal diffusivity values and the crystallinity measured in the biopolymer films. It was also observed that α values of cellulose derived was affected by the substitution group in the molecule, reaching the highest α value, the films of carboxyl methylcellulose. Regarding the microstructural of the films, starch showed the highest roughness value (88.6 nm) whereas hydroxypropyl-methylcellulose resulted with the lowest roughness value (7.67 nm).

show abstract

Effects of high energy milling on some functional properties of jicama starch (Pachyrrhizus erosus L. Urban) and cassava starch (Manihot esculenta Crantz)

Cited by 85 publications

References 17 publications

Extruded corn flour changed the functionality behaviour of blends

Extruded corn flour changed the functionality behaviour of blends

Comparative Studies on Some Physico-chemical, Thermal, Morphological, and Pasting Properties of Acid-thinned Jicama and Maize Starches

Thermal, Mechanical and Microstructures Properties of Cellulose Derivatives Films: A Comparative Study

Contact Info

Product

Resources

About