Impact of <mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML" altimg="si1.gif" overflow="scroll"><mml:mrow><mml:mi>γ</mml:mi><mml:mo>−</mml:mo></mml:mrow></mml:math> irradiation on the physico-chemical, rheological properties and in vitro digestibility of kithul (Caryota urens) starch; a new source of nonconventional stem starch

Sudheesh, Cherakkathodi; Sunooj, Kappat Valiyapeediyekkal; George, Johnsy; Kumar, Sunny; Vikas, .; Sajeevkumar, Vallayil Appukuttan

doi:10.1016/j.radphyschem.2019.04.031

Cited by 64 publications

(42 citation statements)

References 33 publications

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“…Tan δ is the ratio of G′ and G″ values. Tan δ > 1 indicates viscous character and Tan δ < 1 indicates elastic properties of starch gel (Sudheesh et al , ; Sudheesh et al , ). Tan δ value of the all modified kithul starch samples is higher than NS.…”

Section: Resultsmentioning

confidence: 99%

“…Setback and final viscosity decreased after all modifications. Lower setback viscosity represents poor gelation and retrogradation properties of starch paste (Sudheesh et al , ). Strong interaction between the starch chains and lysine in the modified kithul starch increased the granular stability and decreased the amylose leaching, and it decreased the retrogradation properties of starch paste.…”

Section: Resultsmentioning

confidence: 99%

“…Kithul starch samples were subjected to analysis of swelling index and solubility from 60 °C to 90 °C by the procedure followed by Sudheesh et al ().…”

Section: Methodsmentioning

confidence: 99%

“…Syneresis of native and modified kithul starch was found out by the method followed by Sudheesh et al ().…”

Section: Methodsmentioning

confidence: 99%

“…Kithul starch exhibits higher pasting properties and has higher chance for retrogradation. Higher retrogradation capacity of kithul starch restricts its use in various food products which prefer low temperature stability (Sudheesh et al , ; Sudheesh et al , ).…”

Section: Introductionmentioning

confidence: 99%

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Effect of lysine incorporation, annealing and heat moisture treatment alone and in combination on the physico‐chemical, retrogradation, rheological properties and in vitro digestibility of kithul (Caryota urens L.) starch

Sudheesh

Sunooj

Anjali

et al. 2020

Int J of Food Sci Tech

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Physico-chemical, retrogradation, rheological properties and in vitro digestibility of lysine incorporated kithul starch modified by annealing, heat moisture treatment and its combinations were studied. LS-AHMT (annealed-heat moisture treated lysine incorporated kithul starch) exhibited lowest amylose leaching. LS-AHMT showed significantly (P ≤ 0.05) higher relative crystallinity. LS-ANS (annealed lysine incorporated kithul starch), LS-HMT (heat moisture treated lysine incorporated kithul starch) and LS-AHMT formed more weak gel by the effect of annealing, heat moisture treatment and its combination. LS-AHMT showed lowest pasting viscosities, G 0 and G″ values among the modified kithul starch, which indicates its lower retrogradation properties. In vitro digestibility of kithul starch decreased after modifications and LS-ANS, LS-HMT and LS-AHMT showed significantly higher resistant starch content. The current study showed that annealing, heat moisture treatment and its combination on NS-LS (lysine incorporated kithul starch) effectively modified kithul starch properties.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

“…Kithul starch samples were subjected to analysis of swelling index and solubility from 60 °C to 90 °C by the procedure followed by Sudheesh et al ().…”

Section: Methodsmentioning

confidence: 99%

“…Syneresis of native and modified kithul starch was found out by the method followed by Sudheesh et al ().…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of lysine incorporation, annealing and heat moisture treatment alone and in combination on the physico‐chemical, retrogradation, rheological properties and in vitro digestibility of kithul (Caryota urens L.) starch

Sudheesh

Sunooj

Anjali

et al. 2020

Int J of Food Sci Tech

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Development of Bioplastic Films from γ − Irradiated Kithul (Caryota urens) Starch; Morphological, Crystalline, Barrier, and Mechanical Characterization

et al. 2021

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Important properties of bioplastic film made from γ − irradiated kithul starch such as crystalline, morphological, mechanical, and barrier properties are studied. The films are made from native and irradiated kithul starch using the casting method. Relative crystallinity is higher for the film made from irradiated kithul starch. The film made from 100 kGy irradiated starch shows the highest relative crystallinity (2.26%) among the starch films. The film prepared from irradiated kithul starch exhibits lower water vapor permeability (WVP). The solubility of film made from irradiated starch decrease with an increase in irradiation dose. Irradiation of starch cause higher surface compactness, which decrease the oxygen permeability of the films. The decrease in WVP and oxygen permeability indicates the improved barrier properties of films made from irradiated starch. Mechanical properties increase in films made from irradiated kithul starch. Moreover, it shows lower surface roughness as compared with native starch film. The research reveals that films made from γ − irradiated kithul starch exhibited better mechanical and barrier properties due to their higher crystallinity and surface homogeneity.

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Comparison of Starch Characteristics from Pigmented and Non‐Pigmented Sorghum Cultivars before and after Electron Beam Irradiation

et al. 2020

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Starch is extracted from the seeds of a pigmented (Phule Rohini) and a non‐pigmented (Phule Maldandi) Indian sorghum cultivar using same wet milling method for both cultivars. This study is focused on investigation of the effect of the pigment on starch characteristics. Isolated starches differing in color are irradiated with an electron beam dose of 5 kGy and compared by measuring physicochemical, structural, pasting, and digestibility properties. Amylose content increases after irradiation and the increase is greater in the case of Phule Maldandi starch. The pigmented starch shows higher carboxyl content after irradiation which may be due to higher amylopectin content. Granular morphology remains constant after irradiation. Irradiation causes a decrease in swelling power and an increase in pasting viscosity of both starches. Color content of red sorghum starch is not changed significantly after irradiation. The increase in pasting viscosity and solubility of non‐pigmented starch is more drastic in nonpigmented starch than in pigmented starch after irradiation. Resistant starch decreases after irradiation which indicates opening up of granular structure or hydrolytic action of irradiation. Pigmented starch can have potential applications in custard powder and bakery products.

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Impact of γ− irradiation on the physico-chemical, rheological properties and in vitro digestibility of kithul (Caryota urens) starch; a new source of nonconventional stem starch

Cited by 64 publications

References 33 publications

Effect of lysine incorporation, annealing and heat moisture treatment alone and in combination on the physico‐chemical, retrogradation, rheological properties and in vitro digestibility of kithul (Caryota urens L.) starch

Effect of lysine incorporation, annealing and heat moisture treatment alone and in combination on the physico‐chemical, retrogradation, rheological properties and in vitro digestibility of kithul (Caryota urens L.) starch

Development of Bioplastic Films from γ − Irradiated Kithul (Caryota urens) Starch; Morphological, Crystalline, Barrier, and Mechanical Characterization

Comparison of Starch Characteristics from Pigmented and Non‐Pigmented Sorghum Cultivars before and after Electron Beam Irradiation

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