Rice starch citrates and lactates: A comparative study on hot water and cold water swelling starches

Butt, Natasha Abbas; Ali, Tahira Mohsin; Hasnain, Abid

doi:10.1016/j.ijbiomac.2019.01.019

Cited by 35 publications

(25 citation statements)

References 35 publications

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“…Rice starch was isolated by following the method of Butt, Ali, and Hasnain (2019). The total amylose content in starch extracted from basmati broken rice was found to be 20.41% using the method of Hoover and Ratnayake (2001).…”

Section: Methodsmentioning

confidence: 99%

Development of rice starch‐based casein and fat mimetics and its application in imitation mozzarella cheese

Butt

Ali

Hasnain

2020

J. Food Process. Preserv.

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From a rheological and physical perspective, protein-starch-fat interactions could be examined through imitation cheese. Pregelatinized starches (native and modified) were used to partially replace protein and fat in the production of imitation cheese and were compared with control imitation cheese (0% starch). The resultant imitation cheese replaced with pregelatinized starches were softer, more cohesive, and improved melting properties compared to control. The dominancy of the elastic component (G′ > G″) was confirmed by dynamic rheological analysis. All samples demonstrated pseudoplastic behavior (i.e., flow behavior index < 1). Inclusion of chemically modified pregelatinized starches (lactic and citric acid) in imitation cheese showed storage moduli (G′) near to control. These distinctive properties in the present study could be helpful to control the rheological and physical characteristics of imitation cheese by proper concentration of casein, fat, and modified starches. Practical applications Low calorie and cheap imitation cheese can be prepared with improved functional and rheological properties by partially replacing casein and fat with pregelatinized starch citrates and lactates. These pregels allowed easy simultaneous replacement of casein by 15% and fat by 10% in imitation mozzarella cheese. How to cite this article: Butt NA, Ali TM, Hasnain A. Development of rice starch-based casein and fat mimetics and its application in imitation mozzarella cheese.

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Section: Methodsmentioning

confidence: 99%

Development of rice starch‐based casein and fat mimetics and its application in imitation mozzarella cheese

Butt

Ali

Hasnain

2020

J. Food Process. Preserv.

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“…In recent studies, processes of esterification/crosslinking with citric acid have been conducted with various starch types, including both these produced on the large industrial scale, i.e., “normal” and waxy maize starch [ 27 , 31 , 32 , 33 , 34 , 35 , 36 ], wheat starch and its A and B fractions [ 22 , 37 ], potato starch [ 38 , 39 , 40 , 41 , 42 , 43 ], rice starch [ 44 , 45 ], and cassava starch [ 14 , 43 , 46 , 47 ], as well as with starch extracted from local plants, i.e., from banana [ 43 , 48 ], taro [ 49 ], yam [ 50 , 51 ], sweet potato [ 43 , 52 ], acha and iburu [ 53 ], kidney bean [ 54 ], lentil [ 43 ], and barley [ 16 ]. Investigations have been carried out with native starch (non-modified) and with starch modified using physical and chemical methods—porous starch [ 11 ], retrograded starch [ 41 , 42 ], starch nanocrystals [ 11 ], carboxymethyl starch [ 55 ], starch coated with nanoparticles [ 56 ], and alkaline starch suspension [ 57 ].…”

Section: The Methods Of Starch Citrate Preparationmentioning

confidence: 99%

“…Different conditions producrf modified preparations with a substitution degree ranging from 0.01 to 0.42, which was found to depend on the type of starch material and its earlier modifications [ 37 , 41 , 42 , 43 ], citric-acid-to-starch ratio [ 11 , 37 , 38 , 39 , 41 , 42 , 43 , 46 , 47 , 52 , 58 ], pH value of the reaction [ 35 , 58 ], and the time and the temperature of roasting [ 35 , 42 , 47 ].…”

Section: The Methods Of Starch Citrate Preparationmentioning

confidence: 99%

“…Recent research reported on changes in other properties of starch esterified with citric acid, including foam capacity and foam stability [ 50 ], starch paste clarity [ 38 , 44 , 51 ], freeze–thaw stability [ 31 , 33 , 38 ], color parameters [ 50 , 54 ], results of oscillatory rheological measurements [ 39 ], results of texture profile analysis [ 32 , 51 ], and digestibility [ 47 ].…”

Section: Properties Of Starch Citratementioning

confidence: 99%

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Production and Properties of Starch Citrates—Current Research

Golachowski

Dróżdż

Golachowska

et al. 2020

Foods

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Starch modification by chemical reaction is widely used to improve the properties of native starch. Modified by citric acid, starch is characterized by specific properties resulting from the presence of citrate residues and as a result of cross-linking starch. The chemicals used for preparing starch citrates are safe for human health and the natural environment compared to the harsh chemicals used for conventional modifications. Starch citrates are traditionally produced by heating starch–citric acid mixtures in semi-dry conditions or by a heat moisture treatment. The conditions of the modification process (roasting temperature, heating time, citric acid dose) and the botanic source or genotype of starch determine the degree of substitution and the properties of the obtained preparations. Changes of starch properties occurring during esterification lead to reduced relative crystallinity, resulting in a decrease in the affinity for water, the gelatinization parameters, and the viscosity of starch citrate. However, one of the most important outcome of the modification is the formation of resistant starch (RS), which has increased resistance to the action of amylolytic enzymes. Currently, new methods for producing starch citrates with improved functional and rheological properties while maintaining the highest possible content of resistant starch are being sought. The article presents an overview of recent studies on the production, properties. And applicability of starch citrates with special attention paid to their role as preparations of resistant starch (RS). The use of citric acid for modification of starch is better for the technology process, while using cross-linking is better than simply using esterification.

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“…The effect of citric and lactic acids on starch digestibility and the link with starch molecular structure have been documented in the recent years. [ 7,8 ]…”

Section: Introductionmentioning

confidence: 99%

Effect of Combined Heat‐Moisture/Lactic Acid Treatment on the Physicochemical and In Vitro Digestibility Properties of Corn Starch

et al. 2020

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Native corn starch is subjected to dual heat moisture (30 g per 100 g d.b.)/lactic acid (10 g per 100 g d.b.) treatment (HMLAx) at different temperatures (x = 90, 110, 130, and 150 °C), and is compared with heat moisture (HMx) treatment alone. Neither HMLAx nor HMx change the crystallinity type (A‐type) of the corn starch, but the relative crystallinity is lowered by 60–80%. Both treatments reduce the gelatinization enthalpy, but it is higher for HMLAx (≈70%), and induces reductions in rapidly digestible starch (up to ≈70%) and increases in slowly digestible starch (up to ≈35%) and resistant starch (RS) fractions. The variations are temperature dependent. A principal component analysis is carried out (9 formulations, 17 variables), showing that heat moisture and lactic acid act independently (p < 55%) in the modification of starch, giving rise to different physicochemical (solubility, viscoelasticity, relative crystallinity), thermal, and in vitro digestibility properties.

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Rice starch citrates and lactates: A comparative study on hot water and cold water swelling starches

Cited by 35 publications

References 35 publications

Development of rice starch‐based casein and fat mimetics and its application in imitation mozzarella cheese

Development of rice starch‐based casein and fat mimetics and its application in imitation mozzarella cheese

Production and Properties of Starch Citrates—Current Research

Effect of Combined Heat‐Moisture/Lactic Acid Treatment on the Physicochemical and In Vitro Digestibility Properties of Corn Starch

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