Hydration and gelation of modified potato starches

Chilton, W. G.; Collison, R.

doi:10.1111/j.1365-2621.1974.tb01748.x

Cited by 21 publications

(6 citation statements)

References 4 publications

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“…This could be due to the low damaged starch content of cassava flour, which allows strong bonds to be formed between starch granules and water molecules (Satin, 1988). The method of dough preparation possibly accounts for this, the bonds within the starch granules having been denatured to a reasonable extent (Chilton & Collison, 1974). Comparatively, the specific heat values obtained for wheat-maize composite bread dough were lower than that for 100% wheat bread dough.…”

Section: Thermal Propertiesmentioning

confidence: 91%

Thermo‐physical properties of composite bread dough with maize and cassava flours

Oladunmoye

Ojo

Akinoso

et al. 2010

Int J of Food Sci Tech

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Composite wheat-cassava and wheat-maize flours were produced in ratio 100:0. 60:40, 50:50, 40:60 and 0:100 respectively. Thermo-physical properties of bread dough were determined. For wheat -cassava composite bread dough, moisture content ranged between 44.02 ± 2.04 to 51.31 ± 2.99% dry basis (db), density (1035.2 ± 20.4 to 975.6 ± 12.6 kg m )3 ), specific heat capacity (2.51 ± 0.61 to 3.01 ± 0.42 kJ kg )1 K) and thermal conductivity (0.362 ± 0.13 to 0.473 ± 0.12 W mK )1 ). While wheat-maize mixture gave 44.14 ± 1.94 to 45.09 ± 1.26%(db) of moisture content, 981.4 ± 16.3-960.4 ± 22.5 kg m )3 density, 1.77 ± 0.17-2.61 ± 0.63 kJ kg )1 K specific heat capacity and 0.36 ± 0.07-0.39 ± 0.02 W mK )1 thermal conductivity. Effects of substitutions was significant on moisture content and thermal conductivity of dough while non significant influence was recorded on density and specific heat capacity at P < 0.05.

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Section: Thermal Propertiesmentioning

confidence: 91%

Thermo‐physical properties of composite bread dough with maize and cassava flours

Oladunmoye

Ojo

Akinoso

et al. 2010

Int J of Food Sci Tech

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“…The flow behaviour and textural characteristics of cross‐linked starches are very complex due to the effects of starch concentration, heating rate, heating temperature and the amount of shear, as well as competition with other dissolved solutes and polymers 19–21. Cross‐linking at low levels, although having a substantial effect on properties such as granule swelling, paste viscosity, and retrogradation,12, 15, 22 contributes little to water sorption properties 23. The objective of the present study was to compare the effect of EPI and POCl 3 on the physico‐chemical, thermal, rheological and retrogradation properties of starches from different potato cultivars.…”

Section: Introductionmentioning

confidence: 99%

Effect of cross‐linking on some properties of potato (Solanum tuberosum L.) starches

2006

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Starches separated from different potato cultivars were modified using two different cross-linking agents: epichlorohydrin (EPI) and phosphoryl chloride (POCl 3 ) at different concentrations (1.0 and 2.0 g kg −1 POCl 3 ; 2.5, 5.0 and 10 g kg −1 EPI). Differential scanning calorimetry, rheological and retrogradation measurements were performed to characterise the influence of cross-linking on the properties of potato starches. Cross-linking considerably reduced swelling power, solubility, water-binding capacity and paste clarity. The decrease became greater as the reagent concentration increased. The starches treated with 1.0 g kg −1 POCl 3 exhibited exceptionally higher swelling power than their counterpart native starches. Neither cross-linking agent caused any change in morphology of the starch granules. Studies on the phase transitions associated with the gelatinisation showed significantly higher values for the onset temperature (T o ), peak temperature (T p ), conclusion temperature (T c ) and enthalpy of gelatinisation ( H gel ) for the cross-linked starches than the native starches. Starches treated with both the reagents showed lower peak storage modulus (G ) and loss modulus (G ) than their native counterparts. The tendency of the starch pastes towards retrogradation increased considerably with increases in storage duration. However, the starches treated with 1 g kg −1 POCl 3 exhibited much lower syneresis than the other cross-linked starches.

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“…The general increase in both water and oil absorption capacities of maize flour with an increase in the steaming duration may be attributed to the seeming severe disruption in the structural make-up of the starch in the flour occasioned by the steaming operation. It had earlier been observed that the increase in the water absorption capacity of pregelatinized flour might be due to such factors as higher degree of damaged starch in the flour (Chilton and Collison 1974;Kurimoto and Shelton 1988;Adeyemi et al 1989) while the increase in oil absorption capacity was attributed to degree of denatured protein constituent in the flour, temperature of treatment and particle size of the flour (Richest et al 1974). The damaged starch content in maize flour obtained from steamed maize grits is also presented in Table 1.…”

Section: Resultsmentioning

confidence: 97%

Quality dynamics of maize ‘tuwo’ (non-fermented maize-based dumpling) as influenced by steaming of maize grits at different resident time

Bolade

Adeyemi

2012

J Food Sci Technol

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This study was aimed at investigating the influence of starch pregelatinisation of maize flour, through grit steaming, on the quality characteristics of maize tuwo (non-fermented food dumpling). Maize grits were variously steamed, batchwise, for a period of 15, 30, 45 and 60 min respectively from which flour was obtained. The damaged starch value (13.4-16.2 %) of the pregelatinised maize flour increased with an increase in the steaming duration while that from 0-min steaming period was 12.2 %. The water absorption capacity (3.2-3.7 g/g) and oil absorption capacity (2.1-2.5 g/g) of the pregelatinised maize flour increased with an increase in the steaming duration while those from 0-min steaming period were 2.1 g/g and 2.0 g/g respectively. The pasting variables were found to decrease with an increase in the steaming duration include the peak viscosity (80.5-106.1 RVU), breakdown viscosity (17.9-23.1 RVU), final viscosity (102.4-136.8 RVU), setback-I (41.9-56.6 RVU) and setback-II (21.9-35.5 RVU) while those from 0-min steaming period were 108.3, 36.9, 147.4, 76.0 and 39.1 RVU respectively. The colour characteristics of maize flours and tuwo showed that the L*-value of the flours (85.2-88.7) and tuwo (65.1-67.2) decreased with an increase in the steaming duration while those from 0-min steaming period were 90.0 and 67.7 respectively. The rheological properties of maize tuwo showed that the strain at peak, taken as the cohesiveness index of the food product, ranged between 18.0 and 21.7 % while that from 0-min steaming period was 15.4 %. The softness index of the food product also ranged between 17.5 mm and 17.9 mm while that from 0-min steaming period was 17.4 mm. The sensory quality rating of maize tuwo prepared from the pregelatinised flour showed that the food product obtained from the 30-min steaming duration was rated the highest in terms of texture (mouldability), taste and overall acceptability.

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Hydration and gelation of modified potato starches

Cited by 21 publications

References 4 publications

Thermo‐physical properties of composite bread dough with maize and cassava flours

Thermo‐physical properties of composite bread dough with maize and cassava flours

Effect of cross‐linking on some properties of potato (Solanum tuberosum L.) starches

Quality dynamics of maize ‘tuwo’ (non-fermented maize-based dumpling) as influenced by steaming of maize grits at different resident time

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