Pectin interaction with thermally modified starch affects physicochemical properties and digestibility of starch as revealed by logarithm of slop plot

Marta, Herlina; Cahyana, Yana; Djali, Mohamad

doi:10.1080/19476337.2020.1858969

Cited by 10 publications

(7 citation statements)

References 45 publications

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“…Starch granules are semicrystalline crystals that can be determined by an X-ray diffractometer (XRD). Several previous studies have reported that native banana starch exhibits various types of crystal structures, such as type-B [ 9 , 20 , 22 , 24 , 34 ], type C [ 16 , 35 ], and type A [ 36 ]. The crystallinity of banana starch is not clear.…”

Section: Starch Propertiesmentioning

confidence: 99%

“…Native banana starch has higher resistant starch content (65–98%) [ 7 , 8 , 9 ] than other native starches such as aracca starch (17.5%), cassava starch (1.8%), cush-cush yam starch (55.8%), potato starch (48.5%), and taro starch (13.8%) [ 10 ]. The high resistance of native banana starch to hydrolyze by α-amylase causes it to have a low glycemic index and makes it good for diabetic patients.…”

Section: Introductionmentioning

confidence: 99%

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The Properties, Modification, and Application of Banana Starch

et al. 2022

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Banana is a tropical fruit crop that is consumed at large, not only because of the quantity produced but also because it serves the calorific needs of millions of people. Banana is a potential source of high starch content (more than 60%). The application of starch for various purposes is dependent upon its structural, physicochemical, and functional properties. A native starch does not possess all required properties for specific use in the food product. To improve its application, starch can be modified physically, chemically, and enzymatically. Each of these modification methods provides different characteristics to the modified starch. This review aims to examine the chemical composition, granule morphology, crystallinity, pasting, thermal properties, and digestibility of banana starch, and discusses the various modifications and potential applications of banana starch in the food industry.

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Section: Starch Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Properties, Modification, and Application of Banana Starch

et al. 2022

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“…The process is strongly influenced by several factors, including the level of humidity, type of starch, heating time, and temperature [60]. In principle, starch with low water content (<30%) is heated above its glass transition temperature, but below its gelatinization temperature, for a certain period [9,61].…”

Section: Heat Moisture Treatment (Hmt)mentioning

confidence: 99%

“…As a carbohydrate polymer, starch can be found in almost all regions throughout the world. Apart from the main sources of starch, such as wheat, potatoes, and rice, other sources are considered as potential alternatives, including corn [2], arrowroot [3], cassava [4,5], sago [6], yam [7], banana [8][9][10], sweet potato [11], barley [12], millet [13], breadfruit [14], etc. Given various starch sources and the low price of raw materials, it is, therefore, unsurprising that starch is used as the most commonly biodegradable packaging matrix, including edible film.…”

Section: Introductionmentioning

confidence: 99%

Properties Comparison of Oxidized and Heat Moisture Treated (HMT) Starch-Based Biodegradable Films

et al. 2023

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Starch-based biodegradable films have been studied for a long time. To improve starch properties and to increase film characteristics, starch is commonly modified. Amongst different types of starch modifications, oxidation and heat moisture treatment are interesting to explore. Unfortunately, review on these modifications for film application is rarely found, although these starch modifications provide interesting results regarding the starch and film properties. This paper aims to discuss the progress of research on oxidized and heat moisture-treated-starch for edible film application. In general, both HMT and oxidation modification on starch lead to an increase in film’s tensile strength and Young’s modulus, suggesting an improvement in film mechanical properties. The elongation, however, tends to decrease in oxidized starch-based film, hence more brittle film. Meanwhile, HMT tends to result in a more ductile film. The drawback of HMT film is its lower transparency, while the opposite is observed in oxidized films. The observation on WVP (water vapor permeability) of HMT starch-based film shows that the trend of WVP is not consistent. Similarly, an inconsistent trend of WVP is also found in oxidized starch films. This suggests that the WVP parameter is very sensitive to intrinsic and extrinsic factors. Starch source and its concentration in film, film thickness, RH (relative humidity) of film storage, oxidation method and its severity, plasticizer type and its concentration in film, and crystallinity value may partly play roles in determining film properties.

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“…Several previous studies have reported that starch/flour modification treatment can improve its characteristics and expand its application in the food industry [6][7][8][9]. A previous study also reported that modification can improve the nutritional value of starch/flour [10,11]. For this reason, modifications were made to local tuber flour, namely cassava flour using the fermentation method.…”

Section: Introductionmentioning

confidence: 99%

Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes

Marta¹,

Febiola²,

Cahyana³

et al. 2023

Preprint

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Pancakes are fast food snacks that are generally made with the basic ingredients of wheat flour, which is an imported commodity and detrimental for people who are allergic to gluten. To reduce the use of wheat, alternative raw materials derived from local commodities are used, such as modified cassava flour (mocaf), arrowroot flour, and suweg flour. The experiment was carried out by mixing mocaf flour, arrowroot flour, and suweg flour to produce composite flour with a ratio of 70:15:15 (CF1), 70:20:10 (CF2), and 70:20:5 (CF3). The result showed that the ratio of mocaf flour, arrowroot flour, and suweg flour had a significant effect on pasting temperature, peak viscosity, hold viscosity, breakdown viscosity, setback, L*, a*, hue, whiteness, ∆E, as well as swelling volume and solubility on the characteristics of the composite flour It also had a significant effect on the texture characteristics of hardness, adhesiveness, chewiness, color characteristics L*, a*, whiteness, ∆E, and preference for the flavor of gluten-free pancake products. It is known that the best formulation for the resulting pancake product is P1, with the addition of a 70% ratio of mocaf flour, 15% ratio of arrowroot tuber flour, and 15% ratio of suweg flour.

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Pectin interaction with thermally modified starch affects physicochemical properties and digestibility of starch as revealed by logarithm of slop plot

Cited by 10 publications

References 45 publications

The Properties, Modification, and Application of Banana Starch

The Properties, Modification, and Application of Banana Starch

Properties Comparison of Oxidized and Heat Moisture Treated (HMT) Starch-Based Biodegradable Films

Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes

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