Properties of Steam-Treated Arrowroot (Maranta arundinacea) Starch

Raja, Manavedan K. C.; Sindhu, Prasanna

doi:10.1002/1521-379x(200012)52:12<471::aid-star471>3.3.co;2-l

Cited by 3 publications

(3 citation statements)

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“…This result is attributed to degradation of the amorphous region of granules during acid and enzyme hydrolysis. The 11.9% moisture level of unmodified yam starch observed here is lower than the 8.39 and 9.82% moisture levels reported for new cocoyam starch and arrowroot ( Maranta arundinacea ) starch, respectively 29, 31. The modified yam starches had the similar values compared with the native starch.…”

Section: Resultscontrasting

confidence: 59%

Physicochemical, crystalline, and thermal properties of native, oxidized, acid, and enzyme hydrolyzed Chinese yam (Dioscorea opposite Thunb) starch

Gao

Jiang

et al. 2011

Starch Stärke

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Native yam starch was modified by oxidation (with sodium hypochlorite), acid, and enzyme (with gluco‐amylase), respectively. Ash content, fat content, protein, and AM contents were reduced following modifications. All the modifications reduced swelling capacity whereas improved the solubility. The SEM of the native starch showed the presence of large oval or spherical to small irregular‐shaped granules, however, oxidation and hydrolysis caused collapse of the granules. From the XRD, the typical C‐type XRD pattern of the native starch changed to the typical A‐type XRD pattern of the three modified starches. The above results also demonstrated that amorphous region of yam starch granules was preferentially degraded than crystalline region of granules. DSC showed that oxidation and acid/enzyme hydrolysis reduced peak temperature of gelatinization (Tp) of native starch significantly. Enthalpy of gelatinization (ΔH) of oxidation and enzyme starch was reduced but it has no obviously change following acid modification.

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Section: Resultscontrasting

confidence: 59%

Physicochemical, crystalline, and thermal properties of native, oxidized, acid, and enzyme hydrolyzed Chinese yam (Dioscorea opposite Thunb) starch

Gao

Jiang

et al. 2011

Starch Stärke

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“…A reduction tendency of the leached amylose was observed on drying conditions of the 70 and 130°C combined with the 5 and 15 mm (Figure 6b). Under these drying conditions dissociation occurs and the reorganization of the amylose chains modifying the molecular conformation, which led to an insoluble helical form and contributed to the reduction of the leached amylose (Raja & Sindhu, ). According to the increase in drying temperature and bed depth, there was a tendency to reduce leached amylose (Figure 6b), higher protein complexation (Figure 6c), higher hardness of cooked grains (Figure 6d), and a greater tendency for rice grains browning (Figure ).…”

Section: Resultsmentioning

confidence: 99%

Infrared radiation drying of parboiled rice: Influence of temperature and grain bed depth in quality aspects

Timm

Lang

Ferreira

et al. 2020

J Food Process Engineering

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The main objective of this study was to optimize the infrared radiation (IR) drying of parboiled rice on the temperatures of 70, 100, and 130°C and grain bed depth of 5, 10, and 15 mm. The effects of the temperature and grain bed depth on drying kinetics, head rice yield (HRY), milling and color parameters, and cooking properties were evaluated using response surface methodology. The drying temperature and bed depth presented a significant effect on HRY, whiteness, transparency, milling degree, L*, C*, relative crystallinity, cooking time, leached amylose, solubilized protein, and hardness. The longer exposure times to IR resulted in grains with an increase in the intensity of endosperm fissures and lower HRY. There is a tendency that the best condition to dry parboiled rice with IR is at higher temperatures and lower grain bed depth. Practical applications The present study optimized infrared radiation drying of parboiled rice as a function of the drying temperature and grain bed depth. The results provide scientific support on making decision during industrial rice processes. Severe infrared radiation drying conditions can reduce the HRY, increase cooking time, and intensify undesired sensory attributes.

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“…Because of the part of amylose in starch exists in a bound form with polar lipids, either as inclusion compounds or linkages through hydrogen bonding. Furthermore, the dissociation and reaggregation of amylose chains result in the alteration in the molecular conformation, leading to enhancement of the helical form and thereby lowering the solubility of amylose (Raja and Sindhu ).…”

Section: Resultsmentioning

confidence: 99%

Comparative Study between Hot Air and Infrared Drying of Parboiled Rice: Kinetics and Qualities Aspects

Bualuang

Tirawanichakul

2012

Journal of Food Processing and Preservation

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The objectives of this study were to analyze the effects of drying employing three different heat sources on drying kinetics and to evaluate qualities of parboiled rice after drying. Drying temperature was varied between 60 and 100C. Power of infrared (IR) heat source was fixed at 1,000 and 1,500 W and air flow rate was fixed at 1.0 ± 0.2 m/s. The three drying strategies composed of hot air (HA), IR and combined HA + IR drying. The experimental results were simulated using various equilibrium moisture content models and the mathematical drying model for prediction of drying kinetics and evaluation of effective diffusion coefficient (Deff) followed by Fick's law of diffusion. The results revealed that Deff values of HA and IR drying were in the range of 10−12–10−11 m2/s and relatively depended on temperature. For quality evaluation, conclusions reached that head rice yield using HA + IR drying had the highest value, while yellowness and whiteness of the parboiled rice are significantly affected by drying condition (P > 0.05). Practical Applications These results suggested that combined hot air and infrared (HA + IR) drying offers a great potential for preserving Leb Nok Pattani parboiled rice. Drying kinetics and quality aspects determined that IR drying is more efficient than the other drying method. However, the color degradation in the grain kernel is an issue for quality measurement.

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Properties of Steam-Treated Arrowroot (Maranta arundinacea) Starch

Cited by 3 publications

References 0 publications

Physicochemical, crystalline, and thermal properties of native, oxidized, acid, and enzyme hydrolyzed Chinese yam (Dioscorea opposite Thunb) starch

Physicochemical, crystalline, and thermal properties of native, oxidized, acid, and enzyme hydrolyzed Chinese yam (Dioscorea opposite Thunb) starch

Infrared radiation drying of parboiled rice: Influence of temperature and grain bed depth in quality aspects

Comparative Study between Hot Air and Infrared Drying of Parboiled Rice: Kinetics and Qualities Aspects

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