Physicochemical and rheological properties and in vitro digestibility of heat moisture treated and annealed starch of sohphlang (Flemingia vestita) tuber

Marboh, Vegonia; Mahanta, Charu Lata

doi:10.1016/j.ijbiomac.2020.12.065

Cited by 40 publications

(40 citation statements)

References 38 publications

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“…Sohphlang was procured from a farm in Jongksha village, Meghalaya, North–East India. The method of Marboh and Mahanta [ 11 ] was followed for sohphlang starch isolation. Briefly, sohphlang tubers were first sorted, washed, and cut into uniform cubes and then shredded in a mixer (Philips juicer mixer grinder HL1632) for about 2 min.…”

Section: Methodsmentioning

confidence: 99%

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Comparative Study of Heat‐Moisture Treatment and Annealing on Morphology, Crystallinity, Pasting, and Thermal Properties of Sohphlang (Flemingia vestita) Starch

et al. 2022

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The impact of heat-moisture treatment (HMT) and annealing (ANN) on morphology, crystallinity, pasting, and thermal properties of sohphlang starch are determined. Heating of starch with 20%, 25%, and 30% moisture at 100 °C for 16 h is done for HMT while ANN is done for 24 h using 70%, 75%, and 80% moisture levels at 50 °C. Both HMT and ANN result in a rough surface structure and decreased birefringence at the center. The 1047/1022 ratio and crystallinity increase on modification but the A-type polymorph remains unchanged. Hydrothermal treated starches have significantly increased pasting temperatures and reduced pasting viscosity; HMT starches no longer possess pasting profiles because of lack of trough viscosity; hence no breakdown and setback. Annealed starches show higher final viscosity than native starch (NS) and HMT starches. Both HMT and ANN improve the thermal properties by elevating gelatinization temperatures and gelatinization enthalpy. Moisture levels have a significant impact on the properties of NS, HMT, and ANN starches. Though annealing with 80% moisture alters the sohphlang starch properties, the effect is found to be lesser when compared to heat moisture treatment with 30% moisture. Thus, overall results convey that HMT and ANN can be used as modification techniques of sohphlang starch to modify the properties that can be useful in food applications.

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Section: Methodsmentioning

confidence: 99%

“…HMT requires heating of starch (moisture content, 15–40%) at 100–120 °C for 2–16 h. [ 6–8 ] Heating of starch having intermediate moisture content (40%, w/w) or excess moisture (60–80%, w/w) at 50 and 55 °C for 24–72 h have been employed for ANN. [ 4,9–11 ]…”

Section: Introductionmentioning

confidence: 99%

Comparative Study of Heat‐Moisture Treatment and Annealing on Morphology, Crystallinity, Pasting, and Thermal Properties of Sohphlang (Flemingia vestita) Starch

et al. 2022

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“…HMT was performed by following the method of Marboh and Mahanta [21] with slight modification. The moisture content of talipot starch was made to 30% with DW, equilibrated for 24 h at 4 ± 2 • C and heat-moisture treated for 12 h at 110 • C.…”

Section: Thermal Modifications Of Ntsmentioning

confidence: 99%

“…Hence, in our study with phosphorylation, the association formed between phosphate groups and starch made stronger gels that are stable to shearing and heating. Such starch pastes or gels that require higher energy for sheeting or rolling are suitable for the preparation of flattened bread, pasta and noodles [21].…”

Section: Dynamic Rheologymentioning

confidence: 99%

Effect of Thermal Pretreatments on Phosphorylation of Corypha umbraculifera L. Stem Pith Starch: A Comparative Study Using Dry-Heat, Heat-Moisture and Autoclave Treatments

et al. 2021

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Talipot starch, a non-conventional starch source with a high yield (76%) from the stem pith of talipot palm (Corypha umbraculifera L.) was subjected to three different thermal treatments (dry-heat, heat-moisture and autoclave treatments) prior to phosphorylation. Upon dual modification of starch with thermal treatments and phosphorylation, the phosphorous content and degree of crosslinking significantly increased (p ≤ 0.05) and was confirmed by the increased peak intensity of P=O and P–O–C stretching vibrations compared to phosphorylated talipot starch in the FT-IR spectrum. The highest degree of crosslinking (0.00418) was observed in the autoclave pretreated phosphorylated talipot starch sample. Thermal pretreatment remarkably changed the granule morphology by creating fissures and grooves. The amylose content and relative crystallinity of all phosphorylated talipot starches significantly decreased (p ≤ 0.05) due to crosslinking by the formation of phosphodiester bonds, reducing the swelling power of dual-modified starches. Among all modified starches, dry-heat pretreated phosphorylated starch gel showed an improved light transmittance value of 28.4%, indicating reduced retrogradation tendency. Pasting and rheological properties represented that the thermal pretreated phosphorylated starch formed stronger gels that improved thermal and shear resistance. Autoclave treatment before phosphorylation of talipot starch showed the highest resistant starch content of 48.08%.

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“…These results are consistent with several previous studies. Marboh & Mahanta (2021) reported significant increase of resistant starch in tuber in conjunction with the increase of moisture content of 70%, 75% and 80%. The presence of water during the heating process increases the mobility and plasticity of starch chains.…”

Section: Resultsmentioning

confidence: 99%

The effect of annealing on resistant starch content of different crop types: a systematic review and meta‐analysis study

Faridah

Anugerah

Hunaefi

et al. 2021

Int J of Food Sci Tech

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Summary The growing demand for functional foods with a high resistant starch content (per cent RS) could be met by annealing starch modification. Through a meta‐analysis, this study sought to shed light on the effect of annealing on the resistant starch content of various crop types. Twenty‐one studies published between 2000 and 2020 were selected and eighty data points were extracted to be analysed using meta‐essential tools. Hedge’s d Standardised Mean Difference (SMD) was designated for the effect size approach. Resistant starch content was influenced by the botanical origin of the carbohydrate source and the annealing parameters such as moisture content, incubation time and temperature. According to a meta‐analysis of the data collected, the most significant increase in per cent RS is perceived on cereal (SMD: 7.58; 95% CI: 2.88–12.29; P = 0.001). Further analysis revealed that normal wheat had the highest significant per cent RS increase (SMD: 41.56; 95% CI: 19.52–63.61; P = 0.001). Annealing parameters resulted in significant %RS increase were moisture content of 80%, incubation time of 24 h and incubation temperature of 50–54 °C. These results were expected to provide data to optimise per cent RS increase through annealing efficiently.

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Physicochemical and rheological properties and in vitro digestibility of heat moisture treated and annealed starch of sohphlang (Flemingia vestita) tuber

Cited by 40 publications

References 38 publications

Comparative Study of Heat‐Moisture Treatment and Annealing on Morphology, Crystallinity, Pasting, and Thermal Properties of Sohphlang (Flemingia vestita) Starch

Comparative Study of Heat‐Moisture Treatment and Annealing on Morphology, Crystallinity, Pasting, and Thermal Properties of Sohphlang (Flemingia vestita) Starch

Effect of Thermal Pretreatments on Phosphorylation of Corypha umbraculifera L. Stem Pith Starch: A Comparative Study Using Dry-Heat, Heat-Moisture and Autoclave Treatments

The effect of annealing on resistant starch content of different crop types: a systematic review and meta‐analysis study

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