Effects of relative granule size and gelatinization temperature on paste and gel properties of starch blends

Puncha‐arnon, Santhanee; Pathipanawat, Worayudh; Puttanlek, Chureerat; Rungsardthong, Vilai; Uttapap, Dudsadee

doi:10.1016/j.foodres.2008.03.012

Cited by 93 publications

(97 citation statements)

References 22 publications

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“…Sujka and Jamroz [25] found that the starch with finely granular surface indicates that in naturally, the starch not easy to chemically reacted, as also found in the yam starch that has smooth and fine surface. Value with the same alphabet in one column showed no significant difference (p<0.05),*Peroni et al [8], **Puncha-arnon et al [26].…”

Section: A Starch Granule Morphologymentioning

confidence: 87%

“…Value with the same alphabet in one column showed no significant difference (p<0.05), *Peroni et al [8], **Puncha-arnon et al [26].…”

Section: Table Iv: Gelatinization Character Parametermentioning

confidence: 87%

“…Then, the ratio of amylose to amylopectin was higher in yam than in potato starch and tapioca. Value with the same alphabet in one column showed no significant difference (p<0.05), DB = dry basis, *Peroni et al [8], **Puncha-arnon et al [26], ***By difference.…”

Section: B Chemical Compoundmentioning

confidence: 89%

See 2 more Smart Citations

Characterization of Physicochemical and Functional Properties of Starch from Five Yam (Dioscorea Alata) Cultivars in Indonesia

Nadia¹

2014

IJCEA

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Section: A Starch Granule Morphologymentioning

confidence: 87%

“…Value with the same alphabet in one column showed no significant difference (p<0.05), *Peroni et al [8], **Puncha-arnon et al [26].…”

Section: Table Iv: Gelatinization Character Parametermentioning

confidence: 87%

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Characterization of Physicochemical and Functional Properties of Starch from Five Yam (Dioscorea Alata) Cultivars in Indonesia

Nadia¹

2014

IJCEA

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“…Besides starch, the presence of fat and protein in the flour is very important, especially for the establishment of its paste, which influences the texture of the food product [18]. The levels of protein and fat in yam flour is higher than in tapioca and potatoes, while half of it is found in wheat flour [19,20]. The higher lipid content in the small flour fraction can be ascribed to the different fat content in the tuber, which may result from the process of making the yam flour.…”

Section: Chemical Character Of the Flourmentioning

confidence: 99%

Chemical Characterization of Flour Fractions from Five Yam (Dioscorea alata) Cultivars in Indonesia

Nadia

Wirakartakusumah

Andarwulan

et al. 2015

J. Eng. Technol. Sci.

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Abstract. The purpose of this study was to investigate the influence of particle size on the chemical properties of yam flour in five cultivars, yellow/YY, orange/OY, light purple/LPY, purple/PY, and dark purple/DPY. With a mesh sieve, three flour fractions were separated according to particle size: small (128.6-139.7 µm), medium (228.7-257.9 µm), and large (475.4-596.3 µm). The content of moisture (6.81-11.26 %db) and lipids (4.48-9.85 %db) decreased with the increase of particle size, while proteins (4.48-9.85 %db) and carbohydrates (78.12-83.76 %db) were not influenced by particle size. Folin-Ciocalteu reagent and chlorogenic acid were used as standard to investigate the total phenolic compounds in the yam flour, and high-performance liquid chromatography (HPLC) was used to investigate the anthocyanin and carotene contents. It was found that there was no size influence on the content of phenolics (0.27-2.82 %db), anthocyanin (2.25-15.27 mg/100g db) in LPY, PY, DPY or carotene (23.75-132.12 mg/100g db) in YY, OY. The differences in chemical composition were due to differences in particle size and heat treatment, but may also have been caused by the different composition of the milling process.

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“…Textural and mechanical properties of starch gels depend on rheological properties of amylose phase, volume fraction of the granules, their deformability and interactions between dispersed and continuous phase (Choi and Kerr 2003;Puncha-arnon et al 2008). These factors are dependent on amylose content and structure of amylopectin.…”

Section: Introductionmentioning

confidence: 99%

Modification of wheat starch with succinic acid/acetanhydride and azelaic acid/acetanhydride mixtures. II. Chemical and physical properties

et al. 2012

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The aim of this research was to investigate the influence of modification with succinic acid/acetanhydride and azelaic acid/acetanhydride mixtures on chemical and physical properties of wheat starch. Starch was isolated from two wheat varieties and modified with mixtures of succinic acid and acetanhydride and azelaic acid and acetanhydride in 4, 6 and 8% (w/w). Total starch content, resistant starch content, degree of modification, changes in FT-IR spectra, colour, gel texture and freeze-thaw stability were determined. Results showed that resistant starch content increased by both investigated modifications, and degree of modification increased proportionally to amount of reagents used. FT-IR analysis of modified starches showed peak around 1,740 cm −1 , characteristic for carbonyl group of ester.Total colour difference caused by modifications was detectable by trained people. Adhesiveness significantly increased, while freeze-thaw stability decreased by both investigated modifications.

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Effects of relative granule size and gelatinization temperature on paste and gel properties of starch blends

Cited by 93 publications

References 22 publications

Characterization of Physicochemical and Functional Properties of Starch from Five Yam (Dioscorea Alata) Cultivars in Indonesia

Characterization of Physicochemical and Functional Properties of Starch from Five Yam (Dioscorea Alata) Cultivars in Indonesia

Chemical Characterization of Flour Fractions from Five Yam (Dioscorea alata) Cultivars in Indonesia

Modification of wheat starch with succinic acid/acetanhydride and azelaic acid/acetanhydride mixtures. II. Chemical and physical properties

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