Hydrothermal Modifications of Granular Starch, with Retention of the Granular Structure:  A Review

Jacobs, Heidi I.L.; Delcour, Jan A.

doi:10.1021/jf980169k

Cited by 520 publications

(364 citation statements)

References 72 publications

Supporting

Mentioning

336

Contrasting

Unclassified

Order By: Relevance

“…Tempering modification of yam starches were carried out using the method described by Jacobs and Delcour (1998). Starch was suspended in distilled water (1:2 w/v) and heated without stirring in water bath at 50°C for 24 h in beakers sealed with aluminum foil.…”

Section: Tempering Modification Of Yam Starchesmentioning

confidence: 99%

Effects of tempering (annealing), acid hydrolysis, low-citric acid substitution on chemical and physicochemical properties of starches of four yam (Dioscorea spp.) cultivars

Falade

Ayetigbo

2017

J Food Sci Technol

View full text Add to dashboard Cite

The effects of tempering (annealing), acid hydrolysis and low-citric acid substitution on chemical and physicochemical properties of starches of four Nigerian yam cultivars were investigated. Crude fat and protein contents of the native starches decreased significantly after the modifications, while nitrogen-free extract increased significantly with acid hydrolysis and citric acid substitution. Acid hydrolysis and low-citric acid substitution reduced the least concentration for gel formation of the starches from 4 to 2% w/v, but tempering had no effect. Swelling power of the starches reduced significantly, and water solubility increased significantly at 75 and 85°C, especially with acid hydrolysis and low-citric acid substitution. However, tempering significantly reduced starch solubility in the four cultivars. Paste clarity of starches of white (29.17%), water (18.90%), yellow (30.90%) and bitter (10.57%) yams reduced significantly with tempering to 14. 43, 11.83, 16.93 and 7.27%, but increased significantly with acid hydrolysis to 41.40, 35.37, 28.77 and 32.33%, and low-citric acid substitution to 36.60, 44.17, 50.67 and 14.33%, respectively. Pasting properties such as peak, trough, breakdown, final, and setback viscosities and peak time of native starches reduced significantly with acid hydrolysis and low-citric acid substitution, however, tempering significantly increased their pasting temperature, peak time, setback and final viscosities.

show abstract

Section: Tempering Modification Of Yam Starchesmentioning

confidence: 99%

Effects of tempering (annealing), acid hydrolysis, low-citric acid substitution on chemical and physicochemical properties of starches of four yam (Dioscorea spp.) cultivars

Falade

Ayetigbo

2017

J Food Sci Technol

View full text Add to dashboard Cite

show abstract

“…Heat-moisture treatment (HMT) is considered as one of the physical modification techniques which maintains moisture contents at a level less than 35% (W/W), and frequently higher temperature is provided for a definite time period [6]. HMT affects many chemical properties of grains along with its digestibility [4].…”

Section: Introductionmentioning

confidence: 99%

Effect of Heat-Moisture Treatment on Resistant Starch Functional and Thermal Properties of Mung Bean (Vigna radiate) Starch

Barua¹,

Srivastav²

2017

JNHFE

View full text Add to dashboard Cite

Highlights a) HMT treatment used for mung bean starch modification using CCRD. b) RS level was increased in HMT starches. c) Swelling power, swelling volume, solubility was decreased in HMT starches.d) Increase in gelatinization temperature and decrease in melting enthalpy were noticed in HMT starches.e) Reduction in whiteness and increment of peak intensity were perceived in HMT starches. f) Gel hardness was found to be increased in HMT starches. IntroductionThe formulation of well-designed food products always being a very interesting sector in food science and technology. Based on the data stated by World Health Organization [1], diabetic patients have been risen from 108 million in 1980 to 422 million in 2014 leading to the cause of major deaths in 2030. Starch is considered as a significant carbohydrate for human regime existing due to its high source of energy. Since starch is very easily digestible in small intestine and causes increment of blood glucose level, its consumption is very much detrimental for diabetes and obsessed patients. Consequently, it is abundant task to frame food products which can imitate with fiber materials. Resistant starch (RS) is getting acceptance among several food scientists and manufacturers [2]. RS, the starch fraction which is not digestible in smaller intestine and can be fermented through microflora in colon, lowering down its pH and prevents causes of colon cancer The valuable result of RS has been concise by several authors, which inhibits colon cancer, reduces insulin emic reaction to food, a valuable medium for the microorganisms in the intestine, preventive against formation of stones in gall bladder, controls higher cholesterol development, regulates fat accretion, and helps in assimilation of minerals [3]. Therefore RS can be an alternative approach for production of new, innovative functional food products especially for diabetes and obsessed individuals.The manner of consumption is influenced by accessibility of grains, expediency, zone and food practices of people [4]. Agriculture Ministry data of India illustrates that there is a massive intensification of legume production during 1977 to 2014 from 11.97 million tons to 19.25 million tons [5]. Due to unfavorable circumstances of weather the production rate minimizes to 17.19 million tons in 2015. Mung bean (Vigna radiata) is a commendatory legume produced in India and distributed to various nations of the domain due to its high production throughout country but its application is very fewer. Carbohydrate content in legumes is very high and has appreciable source of starch. A most promising part is played by mung bean in various groups of legumes in India; hence it stays essential to identify value added food using mung bean starch. Subsequently, it is needed to examine suitably modified mung bean starches which can be a substitute to ignore overly AbstractThe current study is focused on modification of mung bean starch which is a good source of leguminous carbohydrate for production of functional food. Combin...

show abstract

“…The justification for this observation is that the initial pre-gelatinisation (pre-treatment) of the flour, most probably, had toughened the starch granules thereby leading to a retarded granule swelling during pasting and hence an increased gelatinisation temperature. Steaming of maize grits at atmospheric pressure can be likened to a heat-moisture treatment which is defined as a physical treatment that involves incubation of starch granules at low moisture levels (<35 % water, w/w), during a certain period of time, at a temperature greater than the glass transition temperature (T g ) but lower than the gelatinisation temperature, T o (Jacobs and Delcour 1998). An increase in pasting or gelatinisation temperature was similarly observed for heat-moisture-modified starches by other researchers, regardless of botanical origin (Lorenz and Kulp 1982;Collado and Corke 1999).…”

Section: Resultsmentioning

confidence: 99%

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

View full text Add to dashboard Cite

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.

show abstract

Hydrothermal Modifications of Granular Starch, with Retention of the Granular Structure: A Review

Cited by 520 publications

References 72 publications

Effects of tempering (annealing), acid hydrolysis, low-citric acid substitution on chemical and physicochemical properties of starches of four yam (Dioscorea spp.) cultivars

Effects of tempering (annealing), acid hydrolysis, low-citric acid substitution on chemical and physicochemical properties of starches of four yam (Dioscorea spp.) cultivars

Effect of Heat-Moisture Treatment on Resistant Starch Functional and Thermal Properties of Mung Bean (Vigna radiate) Starch

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

Contact Info

Product

Resources

About