Gelatinization of Starch and Modified Starch

Hari, P.K.; Garg, Sachin

doi:10.1002/star.19890410304

Cited by 40 publications

(20 citation statements)

References 12 publications

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“…The major factor that controls the swelling behavior of a starch is the strength and character of the micellar network within the granule. [25] In agreement with the above statement, Hari et al [26] reported that the stronger the internal molecular structure, the higher the temperature required for gelatinization. Generally, wet starch loss its micellar network after subjected to heat treatment during tapioca processing.…”

Section: Resultssupporting

confidence: 61%

Functional Properties of Cassava Tapioca Grits

Eke

Achinewhu

Sanni

2010

International Journal of Food Properties

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This study investigated the functional properties of tapioca grits produced from wet starches from 39 different cassava varieties (36 cassava mosaic disease resistant varieties CMD clones and 3 checks TMS 30572, 4(2) 1425 and 82/00058). There were significant differences (p < 0.05) for functional properties of tapioca grits from different cassava varieties. Dispersibility of tapioca ranged from 6-29%, water absorption capacity (WAC) ranged from 415.13-595.26%, swelling power ranged from 20.76-26.92%, solubility index ranged from 4.04-20.42%, color intensity ranged from 87.79-92.09%. Granule size of pre-gelatinized tapioca ranged from 12.50-22.50 mm. Significant differences (p < 0.05) were obtained on the effect of cassava varieties, viscometer speeds and temperature of tapioca meal. The viscosity of the tapioca meal decreased (37.90-0.72 Pa.s) with increasing shear rates at both 30 and 40 o C, but higher for lower temperature respectively. Tapioca meal produced from cassava variety M98/0028 had the highest viscosity 37.90 Pa.s at 13.66 (s -1 ).

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Section: Resultssupporting

confidence: 61%

Functional Properties of Cassava Tapioca Grits

Eke

Achinewhu

Sanni

2010

International Journal of Food Properties

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“…Numerous studies have previously reported the use of DSC to study starch gelatinization [28][29][30]. Gelatinization endotherm obtained by DSC is an overall measurement of the progressive loss of long, medium and short-range order in starch granules as they are heated in excess water.…”

Section: Differential Scanning Calorimetrymentioning

confidence: 99%

Synthesis and characterization of a novel potato starch derivative with cationic acetylcholine groups

Zhang¹,

Ni²,

Lü³

et al. 2012

International Journal of Biological Macromolecules

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“…There was significant difference (P≤0.05) between the samples. Solubility shows the extent of Intermolecular cross bonding within the granules [30].…”

Section: Functional Analysis Results Of Granola Samplesmentioning

confidence: 99%

Mineral Bioavailability, Physico-Chemical and Sensory Properties of Granola Produced from Different Cereals and Processing Methods

Eke-Ejiofor¹,

E.A²,

C³

2017

AJFST

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Twelve breakfast cereals were formulated. Eight of them were baked with four samples having sugar and four with date fruit as sugar replacer, while the last four extruded. Yellow maize granola with sugar was used as control. The samples were subjected to sensory, chemical and functional analysis as well as mineral bioavailability. Sensory analysis showed a significant difference (p≤0.05) in color, taste, flavor, texture and overall acceptability for baked product while for extruded samples; there was a significant difference in color, taste and flavor with no significant difference (p≥0.05) in texture and overall acceptability. Samples produced with date showed an increase in the ash, fat, protein and energy contents with a decrease in moisture content except the maize products which showed a decrease in their fat contents. The result also showed that the extrusion process increased crude fiber, carbohydrate and starch with very low fat and moisture content, with a reverse in the sugar baked granola. Functional analysis of the samples showed an increase in swelling power and water absorption capacity with the date baked granola, but not statistically different (p≥0.05). Mineral analysis using Atomic Absorption Spectrophotometer (AAS) investigated calcium, sodium, iron, magnesium and potassium as well as bioavailability of minerals studied using Pepsin and Pancreatin enzymes in an in-vitro digestion method. The products were high in calcium, sodium and potassium and very low in iron. However not all the minerals detected were bioavailable. A mineral range of 87.36 -91.29% and 87.04 -88.13% of sodium and potassium were available in soluble forms in sugar baked granola, while 69.93 -73.38% and 87.04 -88.13% of sodium and potassium in date containing products and a decrease of 46.85 -70.50% and 73.02 -90.25% for sodium and potassium in extruded products. This study showed that the production of granola from locally available cereals and inclusion of date fruit gave a desirable product with improved nutritional values. : granola, cereals, processing method, physico-chemical, mineral bioavailability, sensory Cite This Article: Eke-Ejiofor J, Beleya E.A, and Onyekwe J. C, "Mineral Bioavailability, Physico-Chemical and Sensory Properties of Granola Keywords

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Gelatinization of Starch and Modified Starch

Cited by 40 publications

References 12 publications

Functional Properties of Cassava Tapioca Grits

Functional Properties of Cassava Tapioca Grits

Synthesis and characterization of a novel potato starch derivative with cationic acetylcholine groups

Mineral Bioavailability, Physico-Chemical and Sensory Properties of Granola Produced from Different Cereals and Processing Methods

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