Hydrothermal treatments of rice starch for improvement of rice noodle quality

Hormdok, R.; Noomhorm, Athapol

doi:10.1016/j.lwt.2006.12.017

Cited by 342 publications

(271 citation statements)

References 20 publications

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“…It may be due to formation of new molecular rearrangement after HMT. This is found to be similar with the results obtained by Hormdork & Noomhorm [11] where swelling power of rice starch decreased after HMT. Moreover, similar result was established by Zavareze et al [12] for pinhao starches.…”

Section: Swelling Power and Solubilitysupporting

confidence: 92%

“…Gel hardness was measured by Texture Analyser (TA.XTplus, Stable Micro Systems Ltd., Godalming, UK) followed by the method described by Hormdok & Noomhorm [11] with slight modifications. 3 g starch sample was mixed thoroughly with 30 ml distilled water and allowed to formulate solid gel at 20 0 C at 48h.…”

Section: Gel Hardnessmentioning

confidence: 99%

“…Significant results are reported on the HMT change of various starches i.e. canna, cassava [8], potato [9], pinhão [10] rice [11,12] and maize [13] starches having major impact on the moisture levels during heat treated modification [6]. Several studies have been started off on HMT of starches under different environments for enhancement of fundamental properties, most important to an increase in RS level [14].…”

Section: Introductionmentioning

confidence: 99%

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

Barua¹,

Srivastav²

2017

JNHFE

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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...

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Section: Swelling Power and Solubilitysupporting

confidence: 92%

Section: Gel Hardnessmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Barua¹,

Srivastav²

2017

JNHFE

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“…Rice and corn starches were prepared in the laboratory by following their respective methods as mentioned below; Heat moisture treatment (HMT): Rice and corn starches were physically modified by Heat Moisture Treatment according to the method of Hormdok and Noomhorm (2007) at elevated moisture content (30%) and below the gelatinization temperature of starch. Acid hydrolysis: Acid hydrolyzed starches were prepared by the addition of hydrochloric acid as described by Tavares et al (2007).…”

Section: Procurement Of Raw Materialsmentioning

confidence: 99%

Effect of Modified Cereal Starches on Dough and Bread Quality

Akram¹

2017

PAKJAS

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“…Regardless of starch origin, HMT reduces granular swelling and anlylose leaching of many starches (Chung et al, 2009;Gunaratne et aI., 2010;Gunaratne and Hoover, 2002;Hoover et aI., 1994;Hoover and Manuel, 1996;Hoover and Vasanthan, 1994a;Hormdok, and Noomhorm, 2007;Olayinka et al, 2008;Sair, 1967;Zavareze et al, 2010). However, in some cereal starches, such as rye, barley, triticale, finger millet and wheat, amylose leaching has been shown to be increased on HMT, inspite of reduced granular swelling (Adebowale et al, 2005a;Kulp and Lorenz, 1981;Kurakake et al, 1996).…”

Section: Impact Ofhmt On Granular Swelling and Amylose Leachingmentioning

confidence: 99%

The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches

Varatharajan

Hoover

Liu

et al. 2010

Carbohydrate Polymers

151

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Heat-moisture treatment (HMT) is a physical modification technique that modifies starch structure and properties without destroying its granular structure. HMT has been shown to cause starch chain interactions and crystallite disruption/reorientation within the amorphous and crystalline domains. However, the part played by amylose (AM) during HMT of starches is not properly understood. Furthermore, a systematic study has not been carried out to examine how variations in HMT temperatures influence molecular structure, physicochemical properties and digestibility of normal potato (NP) and waxy potato (WP) starches. Thus, the objective of this study was to determine changes to molecular structure, physicochemical properties and digestibility ofNP and WP starches on HMT at different temperatures (80,100,120 and l30°C) for 16 h at 27% moisture. Structural changes on HMT were monitored by scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), polarized light microscopy (pLM), wide angle X-ray scattering (WAXS), attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectroscopy, fluorophore assisted capillary electrophoresis (FACE) and KlS spectra. Changes to physicochemical properties on HMT were determined by granular swelling, amylose leaching, gelatinization parameters and pasting properties. Digestibility of normal and waxy potato starches before and after HMT by porcine pancreatic a-amylase (PPA) was monitored by measuring initial velocity and by exarninationofthe granular structure at different stages of hydrolysis by SEM, CLSM and PLM. The results showed that structural changes on HMT were influenced by differences in starch chain mobility at different temperatures of HMT. Starch chain mobility, in turn, was influenced by the interplay between the extent to which B-type crystallites were transformed into A+B-type crystallites, kinetic energy imparted to starch chains and amylose content. The main type of structural changes influencing physicochemical properties at different temperatures of HMT were starch chain interactions (at 80 and IOO°C), disruption of hydrogen bonds between amylose-amylopectin and amylopectin-amylopectin (at 120 and l30°C), disorganization of amylopectin chains near the vicinity of the hilum (at 100, 120 and l30°C)andformationofinterruptedhelices(atl30°C).The susceptibility ofNP and WP starches towards a-amylase decreased at 80°C, but increased in the range 100 to l30°C. NPand WPstarches exhibited heterogeneity in degradation (NP>WP) Most studies have been on the impact ofHMT on the thermal properties, crystallinity and pasting propertiesofnorrnalstarches. Some researchers (Hoover and Manuel, 1996; Kweon el al., 2000;Zavareze et al., 2010) have attempted to explain the impact of HMT on the structure and physicochemical properties of starches varying in amylose content. However, the part played by amylose during HMT of starches is still not properly understood. Unlike in cereal starches, amylose has been shown to be co-crystallized with amylopectin...

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Hydrothermal treatments of rice starch for improvement of rice noodle quality

Cited by 342 publications

References 20 publications

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

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

Effect of Modified Cereal Starches on Dough and Bread Quality

The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches

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