Influence of different molar concentrations of acid on morphological, physicochemical and pasting properties of Pakistani Basmati and Irri rice starches

Moin, Abeera; Ali, Tahira Mohsin; Hasnain, Abid

doi:10.1016/j.ijbiomac.2017.03.081

Cited by 19 publications

(13 citation statements)

References 36 publications

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“…The pasting property is dependent on several factors including the amylose and amylopectin chain length, the leaching of amylose, the starch crystallinity, etc. [38]. A negative correlation between viscosity and amylose content was observed by Kaur et al [39].…”

Section: Resultsmentioning

confidence: 89%

Effects of Lintnerization, Autoclaving, and Freeze-Thaw Treatments on Resistant Starch Formation and Functional Properties of Pathumthani 80 Rice Starch

Raungrusmee

Anal

2019

Foods

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The objective of this study was to assess the effects of lintnerization, autoclaving, lintnerization followed by autoclaving, and freeze thawing treatments on the production of resistant starch from Pathumthani 80 (RD 31) rice. The produced resistant starch was further evaluated for some important physicochemical properties including pasting properties, swelling behavior, digestibility, water holding capacity, and functional properties including glycemic index and antioxidant properties. The lintnerization treatment and autoclaving significantly (p ˂ 0.05) increased resistant starch content to 64% (w/w) and gave the lowest glycemic index (46.12%). The lintnerization followed by autoclaving treatment significantly increased the solubility and water holding capacity, reduced the swelling power, and disrupted the crystalline structure of the starch granules. The native rice starch with autoclave treatment exhibited the highest swelling power among the samples, while the acid hydrolyzed starch was followed by autoclave treatment showing the lowest swelling power (1 g/g) at 90 °C. Fourier transform infrared analysis revealed the modified structures and bonding of the starch materials with the shifting of C=O stretch. However, the antioxidant properties and pasting properties were observed to decrease with the lintnerization, autoclaving, and freeze-thawing treatment of the native starch. The highly resistant starch content and low glycemic index value of the autoclaved RD 31 starch indicates the potential of the resistant starch’s application for the formulation of functional foods targeting the diabetic population.

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Section: Resultsmentioning

confidence: 89%

Effects of Lintnerization, Autoclaving, and Freeze-Thaw Treatments on Resistant Starch Formation and Functional Properties of Pathumthani 80 Rice Starch

Raungrusmee

Anal

2019

Foods

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“…The method proposed in our previous work (Moin, Ali, & Hasnain, ) was followed to calculate water retention capacity (WRC) of starches. In clean and dried screw capped preweighed centrifuge tubes, 0.5 g starch (db) was measured, followed by addition of 10 ml distilled water.…”

Section: Methodsmentioning

confidence: 99%

“…The textural profile study of 6% starch gels ( w / v ) was conducted using testXpert® II program for Universal Testing Machine (Zwick/Roell GmbH & Co; D‐89079 Ulm).The method and specifications of Moin et al () were followed. Briefly, the starch gels were filled in plastic cups having 3.5 cm inner diameter.…”

Section: Methodsmentioning

confidence: 99%

Thermal, morphological, and physicochemical characteristics of succinylated–crosslinked rice starches

2019

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Background and objective Starches were isolated from two indigenous rice varieties of Pakistan, namely Basmati and Irri. Effect of succinylation followed by crosslinking was studied on thermal, physicochemical, and morphological characteristics of Basmati and Irri starches. Findings The percent succinylation and crosslinking were found to be (8.5, 5.9)% and (88.77, 47.49)%, respectively. SEM micrographs revealed surface erosion of starch granules after succinylation. However, modifications were not found to affect granular integrity of starches. The pasting temperature reduced but peak viscosity increased after succinylation. The reduction in peak viscosity of succinylated–crosslinked Irri and Basmati starches was 89% and 47%, respectively, when compared to their succinylated counterparts, which could be attributed to formation of diphosphate linkages after crosslinking. The DSC analysis suggested improvement in granular stability after dual modification. After 7 days of cold storage, native starch gels were found to have significantly higher hardness in comparison with single‐ and dual‐modified starches. Conclusions Significant physicochemical alterations occurred after aforementioned dual modification. Findings suggest the use of succinylated–crosslinked rice starches in frozen foods, weaning baby foods, and soft confectionary products. Significance and novelty Succinylation followed by crosslinking is a unique modification, which has never been reported on Pakistani Basmati and Irri rice starches. These findings provided fundamentals for the commercial applications of succinylated–crosslinked rice starches. Moreover, the use of inexpensive broken rice grains for preparation of dual‐modified starches could make product development cost‐effective.

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“…They are used as fat replacers, gelling agents, etc. [ 10 ] All the same, the acid treatment results in the production of starch with higher RDS fraction. [ 11 ]…”

Section: Introductionmentioning

confidence: 99%

Comparative Study on the Effects of Citric Acid Modification and Hydroxypropylation on the Physiochemical and Digestibility Characteristics of Acid‐Hydrolyzed Corn and Sorghum Starches

et al. 2021

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Sorghum (Sorghum bicolor L.) crop is of great importance as it can be grown in drought‐hit areas. The starch extracted from sorghum has properties similar to corn (Zea mays L.) starch and is therefore considered as a productive future alternative. Starch has many technological constraints and the modifications help in improving the properties. Corn and sorghum starches are acid‐thinned prior to citric acid modification and hydroxypropylation. The acid‐hydrolyzed citrate and hydroxypropylated starches are characterized for their functional and digestibility characteristics. The modifications help in maintaining the resistant starch fraction of acid‐thinned starches. The resistant starch fraction ranges between 59–64% and 53–68% for corn and sorghum starch, respectively. The Fourier Transform Infrared spectroscopy results show decrease in crystalline to amorphous ratio (R = 1047 cm−1/1022 cm−1) for sorghum starch citrates. The X‐ray diffraction pattern exhibits a decrease the proportion of crystallinity of acid‐hydrolyzed esterified starches. Differential scanning calorimetry curves exhibit decreased gelatinization enthalpy for both modifications. A significant decrease (p ≤ 0.05) in peak viscosity is also observed for hydroxypropylated starches. The modifications increase the slowly digestible fraction of corn and sorghum starches from 12.7% to 24.4% and from 16.7% to 28.9%, respectively.

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Influence of different molar concentrations of acid on morphological, physicochemical and pasting properties of Pakistani Basmati and Irri rice starches

Cited by 19 publications

References 36 publications

Effects of Lintnerization, Autoclaving, and Freeze-Thaw Treatments on Resistant Starch Formation and Functional Properties of Pathumthani 80 Rice Starch

Effects of Lintnerization, Autoclaving, and Freeze-Thaw Treatments on Resistant Starch Formation and Functional Properties of Pathumthani 80 Rice Starch

Thermal, morphological, and physicochemical characteristics of succinylated–crosslinked rice starches

Comparative Study on the Effects of Citric Acid Modification and Hydroxypropylation on the Physiochemical and Digestibility Characteristics of Acid‐Hydrolyzed Corn and Sorghum Starches

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