Impact of mineral ions on the release of starch and gel forming capacity of potato flakes in relation to water dynamics and oil uptake during the production of snacks made thereof

Reyniers, Stijn; Brier, Niels De; Matthijs, Sandra; Brijs, Kristof; Delcour, Jan A.

doi:10.1016/j.foodres.2019.03.065

Cited by 24 publications

(23 citation statements)

References 54 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…(2016) showed that Ca 2+ stabilizes gelatinized PS matrices and concluded that such ions are able to control the macromolecular behavior of gelatinized PS suspensions. Moreover, addition of Ca 2+ to PF suspensions (125 µmol/g PF dm) increases their gel forming capacity both in an RVA model system and during PF‐based dough making (Reyniers et al., 2019). Although RVA analysis showed that Ca 2+ improves the shear stability of the pregelatinized PS suspensions, 1 H NMR analysis of Ca 2+ supplemented PF‐based dough demonstrated that Ca 2+ strengthens the amorphous regions of (potato) starch networks (Reyniers et al., 2019).…”

Section: Ways To Impact On the Viscosifying Properties Of Potato Starchmentioning

confidence: 99%

“…Potato tubers are an important staple food source. They are grown for direct consumption (Alvani, Qi, Tester, & Snape, 2011), but also for starch isolation (Grommers & van der Krogt, 2009; Waterschoot, Gomand, Fierens, & Delcour, 2015) and as raw material for processed foods such as extruded or deep‐fried snacks (Aguilera, Cadoche, López, & Gutierrez, 2001; Reyniers, De Brier, Matthijs, Brijs, & Delcour, 2019).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

What makes starch from potato (Solanum tuberosum L.) tubers unique: A review

Reyniers

Ooms

Gomand

et al. 2020

Comp Rev Food Sci Food Safe

Self Cite

View full text Add to dashboard Cite

The use of starch in food systems in many instances relies on its thickening and gelling capacity. When native starches fail to match process and/or product‐specific requirements, starches are physically and/or chemically modified to meet end‐use demands. Evidently, differences between starches of varying botanical origin have to be considered when selecting or modifying starches for particular applications. Potato starch (PS) ranks third in world production after maize and wheat starches. Its unique properties differ from those of cereal and pulse starches and are directly related to its molecular structure and organization. This review summarizes the differences between PS and cereal and pulse starches and how they set it apart in terms of gelatinization, pasting, gelation, and retrogradation. Recent advances in improving PS pasting and gelation using enzyme technology and mineral ions are also described.

show abstract

Section: Ways To Impact On the Viscosifying Properties Of Potato Starchmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

What makes starch from potato (Solanum tuberosum L.) tubers unique: A review

Reyniers

Ooms

Gomand

et al. 2020

Comp Rev Food Sci Food Safe

Self Cite

View full text Add to dashboard Cite

show abstract

“…Strong dough structures, as a result of high levels of E-AM crystallization, show limited expansion during deep-frying and yield dense and hard products with a low lipid content . Ways to tailor starch gel network formation during potato-based crisp making and the resulting impact on dough and crisp properties, as proposed by Reyniers, Vluymans, et al (2020) and Reyniers et al (2019), are also presented. (B) Extensive starch hydrolysis, by the addition of α-amylase from Bacillus subtilis (BSuA), weakens the dough sheet.…”

Section: Concise Reviews and Hypotheses In Food Sciencementioning

confidence: 99%

Transformations and functional role of starch during potato crisp making: A review

Reyniers

Ooms

Delcour

2020

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

Potato chips are a major product in the savory snack market and are consumed worldwide because of their enjoyable and distinctive organoleptic properties. They are conventionally produced by deep-frying thin slices of fresh potato.In contrast,potato crisps are manufactured from dried potato derivatives such as potato flakes (PFs).Their production is reviewed in this manuscript and requires the formation of dough based on hydrated PFs. Expansion of the dough during deep-frying provides the crisps with their desired crunchy texture. As part of an overall trend, the consumer search for calorie-reduced food products has also stimulated research to lower oil uptake during crisp production. However, minimizing oil absorption without losing the characteristic palatability of deep-fried products is challenging and requires fundamental knowledge on factors determining product texture and oil absorption. The transformations and functional role of starch, potato's main constituent, during crisp making are key in this respect and are reviewed here.

show abstract

“…Oil content of Fried Mahua was determined according to a simplified method in ref. []. After frying, fried samples (about 7 g) were ground and weighed ( M 1).…”

Section: Methodsmentioning

confidence: 99%

Effects of Alcohol Extracts of Gluten on Oil Uptake of Fried Mahua

et al. 2020

View full text Add to dashboard Cite

It is well known that gluten can reduce oil uptake of frying foods. In this research, alcohol extracts of gluten (gliadins 1–4) are separated by freezing–thawing and cooling methods and their main components are identified. Addition of 10% gliadin 4 and 1% gliadin 2 reduces the oil uptake of Fried Mahua from 29.3% in control group to 24.5% and 26.0%, respectively. The results of IR spectra show that an interaction between gliadin 4/gliadin 2 and lipids/water is present during frying. The results of 13C solid nuclear magnetic resonance (NMR) spectra suggest that no new chemical bonds appear when gliadin 4 or gliadin 2 is added to the dough. X‐ray diffractions indicate that oil fills into crystal interplanar spacing of all diffraction angles of wheat starch but angles at around 2θ 20° (V‐type starch). Low‐molecular‐weight ethanol soluble glutenin (LMW) and ω‐gliadin can enter pores of wheat starch corresponding to two X‐ray diffraction angles at around 2θ 18.2° and 17.7°, respectively, which block the penetration of oil. The SEM demonstrates that addition of gliadin 2/gliadin 4 leads to the collapse of A‐type granules during frying. A possible mechanism of reducing oil uptake in Fried Mahua is proposed.

show abstract

Impact of mineral ions on the release of starch and gel forming capacity of potato flakes in relation to water dynamics and oil uptake during the production of snacks made thereof

Cited by 24 publications

References 54 publications

What makes starch from potato (Solanum tuberosum L.) tubers unique: A review

What makes starch from potato (Solanum tuberosum L.) tubers unique: A review

Transformations and functional role of starch during potato crisp making: A review

Effects of Alcohol Extracts of Gluten on Oil Uptake of Fried Mahua

Contact Info

Product

Resources

About