Physico-chemical properties of the flours and starches of two cowpea varieties (Vigna unguiculata (L.) Walp)

Adebooye, O. C.; Singh, V. S.

doi:10.1016/j.ifset.2007.06.003

Cited by 73 publications

(44 citation statements)

References 23 publications

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“…The swelling power of starches has been found dependent on the water binding capacity of starch by hydrogen bonding. [24] The amylopectin is likely to swell due to the weakness of the intra-and intermolecular coherence in starch, while as, amylose acts as an inhibitor of swelling. [25] Downloaded by [University of Sussex Library] at 21: 18 22 June 2016 A c c e p t e d M a n u s c r i p t 10 The solubility values of corn starch varied from 9.54 to 10.42%.…”

Section: Swelling Power and Solubilitymentioning

confidence: 99%

Physicochemical and structural properties of starches isolated from corn cultivars grown in Indian temperate climate

Mir

Bosco

Bashir

et al. 2016

International Journal of Food Properties

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Starches isolated from five corn cultivars namely C4, C5, C6, C8, and C15 were investigated for their physicochemical and structural properties. The amylose content of corn starches varied from 24.74 to 30.32 g/100 g among the cultivars. The starch granules showed polyhedral granule shapes and differences in their mean granule size ranged from 2.3 to 19.5 μm. The starch samples showed A-type diffraction pattern with strong reflection at 15.25, 18.11 and 23.33°.Pasting profile, textural and thermal properties of corn starch showed the cultivar differences.Raman spectroscopy showed the major band intensities at 1340, 1082, 940, 865, 523, 485, 440 and 412 cm -1 . Syneresis and turbidity of gelatinized pastes of starches varied among the cultivars and increased progressively with the increase in storage period. The present study can be used for identifying differences between corn genotypes for starch quality and could provide guidance to possible industries for their end use.

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Section: Swelling Power and Solubilitymentioning

confidence: 99%

Physicochemical and structural properties of starches isolated from corn cultivars grown in Indian temperate climate

Mir

Bosco

Bashir

et al. 2016

International Journal of Food Properties

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“…Total carbohydrates were determined by phenol-sulphuric acid method (Adebooye and Singh 2008). Apparent amylose contents were determined by iodine colorimeter at 620 nm using a potato starch standard mixture (Juliano et al 1981).…”

Section: Chemical Composition Analysismentioning

confidence: 99%

“…Swelling power (SP) and solubility (S) of the rice flour and starch samples were determined according to the methods (Li and Yeh 2001;Adebooye and Singh 2008) with a slight modification. About 500 mg (db) of sample was cooked in about 20 mL of water at different temperatures of 50, 60, 70, 80, and 90°C for 30 min, respectively.…”

Section: Swelling Power and Solubilitymentioning

confidence: 99%

Physicochemical Properties of Starch and Flour from Different Rice Cultivars

Menager

et al. 2010

Food Bioprocess Technol

220

122

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The starches and flours from four different rice cultivars were evaluated for composition, crystallinity characteristics, blue value, turbidity, swelling power, solubility, pasting properties, and textural and retrogradation properties. The amylose content of starches and flours from different rice cultivars differed significantly. The results showed that the physicochemical properties of rice starch and rice flour were correlated to amylose content. The crystallinity degree of rice starch and flour depended on amylose content. The blue value, turbidity value, and gel hardness were positively correlated to amylose content; however, the swelling power, solubility, and gel adhesiveness were negatively correlated to amylose content. Furthermore, the pasting properties and gel textural and retrogradation properties of rice flours were related to the structure properties of rice starch. And the characteristics of starch, protein, and lipid significantly influenced the turbidity, pasting properties, and gel textural and retrogradation properties of rice flours.

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“…) and/or direct oxidation [3,6]. Many tools are used to evaluate thermal behaviour of starches, as well as thermal analysis [7,8].…”

Section: +mentioning

confidence: 99%

“…Corn flour has a high starch content which can be used in various food and non-food products, such as papers, textiles and pharmaceutical excipients. In the food industry the starch is used to optimize the technological properties, performing functions such as gelling agent, stabilizer, thickener and absorbent [1,2,3].…”

Section: Introductionmentioning

confidence: 99%

Induced effects by oxidation with potassium permanganate on the thermal, morphological, colorimetric and pasting properties of corn starch

Lazzarotto¹,

Bet²,

Hornung³

et al. 2017

Ukr. food j.

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Introduction. Native starches are the most consumed polysaccharides in human diet. They are used in several industries as food, textile, pharmaceutic, etc. However due to some limitations starches should be modified chemically.Materials and methods. Corn starch modified with standard solutions of potassium permanganate (KMnO 4 ) was analysed by simultaneous thermogravimetry-differential thermal analysis, differential scanning calorimetry, rapid viscoamylographic analysis, field emission gun-scanning electron microscopy/energy dispersive spectroscopy, X-ray powder diffraction and colorimetric analysis.Results and discussion. Corn starch was oxidised with KMnO 4 at different concentrations (0.01; 0.02 and 0.05 mol L -1 ) at pH = 6.0 for 1 hour. After filtered, washed and dried at 40 °C by 24 hours, the properties of the samples were investigated. Thermogravimetric curves showed an endothermic peak attributed to evaporation of water and two exothermic peaks, which refer to the decomposition and oxidation of organic matter until the formation of ash. A period of stability was observed, which decrease after modification. The gelatinisation of oxidised starch occurred at higher peak temperatures and also required higher gelatinisation enthalpy. The viscosity of the samples was significantly reduced and the relative crystallinity increased in proportion to the oxidant concentration used. Manganese and potassium content increased with the modification. There were no morphological changes after oxidation; however a darkening of the samples was identified due to the presence of potassium and manganese observed by energy dispersive spectroscopy (EDS).Conclusions. The obtained fluid paste with low retrogradation tendency suggests the application of oxidised starch in the paper industry.

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Physico-chemical properties of the flours and starches of two cowpea varieties (Vigna unguiculata (L.) Walp)

Cited by 73 publications

References 23 publications

Physicochemical and structural properties of starches isolated from corn cultivars grown in Indian temperate climate

Physicochemical and structural properties of starches isolated from corn cultivars grown in Indian temperate climate

Physicochemical Properties of Starch and Flour from Different Rice Cultivars

Induced effects by oxidation with potassium permanganate on the thermal, morphological, colorimetric and pasting properties of corn starch

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