Structural, thermal and rheological properties of starches isolated from Indian quinoa varieties

Jan, Khan Nadiya; Panesar, Parmjit S.; Rana, Jai Chand; Singh, Sukhcharn

doi:10.1016/j.ijbiomac.2017.04.027

Cited by 101 publications

(50 citation statements)

References 31 publications

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“…T o represent onset temperature at which viscosity of paste starts to increase, T p is F I G U R E 6 SEM images of shallot flour samples at (a) 100 X; (b) 500 X peak temperature at which viscosity reaches a maximum, and T c is conclusion temperature, which is the final temperature of viscosity increment. T p of shallot flour was similar to the range found in lentil flour (Ahmed, Taher, et al, 2016), chickpea flour (Chung et al, 2008), and onion polysaccharides extracted by various methods (Zhu et al, 2017), higher than range found in quinoa (Jan et al, 2017;Li, Wang, & Zhu, 2016), sprouted and unsprouted onion powders (Majid et al, 2018). Corn starch with higher T p requires higher energy to bring about gelatinization (Sandhu & Singh, 2007) as observed for Sample C in our results.…”

Section: Thermal Propertiessupporting

confidence: 84%

“…ing of light due to leaching of the starch from the functional chain of the sample(Jan et al, 2017;Perera & Hoover, 1999). Factors which affect the turbidity of the sample includes granules remnants, length of amylose and amylopectin chain, leaching or swelling of amylose and amylopectin granules, which is in accordance with our results(Jacobson, Obanni, & Bemiller, 1997;Jan et al, 2017).…”

supporting

confidence: 89%

“…Higher turbidity of Sample A was observed, which can be attributed to higher starch content in this sample. Increase in absorbance might also be due to increasing in the scattering of light due to leaching of the starch from the functional chain of the sample (Jan et al, ; Perera & Hoover, ). Factors which affect the turbidity of the sample includes granules remnants, length of amylose and amylopectin chain, leaching or swelling of amylose and amylopectin granules, which is in accordance with our results (Jacobson, Obanni, & Bemiller, ; Jan et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…35 was not used for analysis. Shallot flour of three particle sizes <180 m (Sample A), 180 m (Sample B), and 250 m (Sample C) (Coelho et al, ; Jan, Panesar, Rana, & Singh, ) were packed in high density polyethylene (HDPE) packs, sealed using plastic bag (PB) sealer and stored under refrigeration at 4 ± 1°C (Bhattacharjee et al, ) for further investigation (Figure ).…”

Section: Methodsmentioning

confidence: 99%

See 3 more Smart Citations

Effect of particle size on compositional, structural, rheological, and thermal properties of shallot flour as a source of thickening agent

Khushbu

Sunil

Chidanand

et al. 2019

J Food Process Engineering

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Influence of three particle size (<180, 180, and 250 μm) of shallot flour on compositional, structural, rheological, and thermal properties were studied. Carbohydrate, starch, fiber, amylose, amylopectin, color, and other functional properties showed the indirect effect with an increase in particle size and were found to be higher in lowest particle size, whereas, protein, bulk, true density were lower and ash, fat, moisture, aw, was unaffected by particle size. Rheological properties at concentration (0.5, 1.0, 1.5, and 2.0% [w/w]), temperature (20, 30, 40, 60, and 80°C) and pH (4, 7, and 10) revealed Non‐Newtonian, shear thinning behavior of all samples with flow behavior index (n) <1 and coefficient of determination (R2) >0.90, using power law model. Examined pasting property showed higher viscosity values, holding strength and lower peak time and temperature for sample with lower particle size. Thermal parameters (T o, T p, and T c) and change of enthalpy ( ΔH) values increased with increase in particle size. Practical application A comprehensive study of rheological, thermal, and structural properties concludes application of shallot flour as a thickener in various food products. The particle size of shallot flour (<180 μm) was found to be most suitable for their application as a thickener, evident from proximate, physiochemical, functional, rheological, pasting, and thermal parameters. SEM results also reveal the application of shallot flour (<180 μm) as a thickener. Shallot flour can not only improve the texture of the food products as natural thickener but can also enhance the flavor profile.

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Section: Thermal Propertiessupporting

confidence: 84%

supporting

confidence: 89%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Effect of particle size on compositional, structural, rheological, and thermal properties of shallot flour as a source of thickening agent

Khushbu

Sunil

Chidanand

et al. 2019

J Food Process Engineering

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“…The puree appeared reasonably light as the value of L* is above 50 [28]. Jan et al [29] attributed colour changes of quinoa starch to the presence of carotene and phenolic compounds similarly indicated in Mir et al [30] as well. High cooking temperature during product formulation in conjuction with the mentioned compounds including other ingredients could be responsible for low L* and negative a*.…”

Section: Color and Water Activitymentioning

confidence: 74%

Evaluation of Rheological, Textural and Thermal Properties of Quinoa (Chenopodium Quinoa Willd) Based Breakfast Puree

Uncu

Jolayemi

Ünlütürk

2017

Int. J. Food Processing Techno.

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This study was conducted to determine the rheological, thermal, textural and color properties of quinoa based breakfast puree possessing high nutritional value and composed of mainly non-dairy milk (soy milk) which could be an alternative to conventional gluten-containing dairy breakfast meals. The rheological properties were evaluated under steady and dynamic shear conditions. The steady shear test was carried out at 27 o C using a rotational type of viscometer. Quinoa puree showed pseudo plastic non-Newtonian and time-independent flow behavior. Rheological data was modeled by using Power and Herschel Buckley Models (R 2 >0.99). Dynamic shear properties were determined by applying sweep test using a rheometer. G' (elastic modulus) was reported to be greater than G" (viscous modulus) exhibiting elastic behavior. Specific Heat (Cp) of quinoa puree was determined endothermically using Differential Scanning Calorimeter (DSC). The sample thermogram showed no glass transition point. But the melting point appeared at elevated temperature (above 120 o C). Textural properties of the puree in terms of consistency, cohesiveness and firmness confirmed its viscoelastic nature. Water activity was about 0.97 and the color was reasonably light and brownish.

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The influence of bath and probe sonication on the physicochemical and microstructural properties of wheat starch

Jamalabadi

Saremnezhad

Bahrami³

et al. 2019

Food Science & Nutrition

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Ultrasound has been rapidly applied successfully in diverse food technological aspects including improvement of functional properties of food ingredients such as starch. This work was carried out to compare the influence of two types of sonication, bath and probe, on several physicochemical and microstructural properties of wheat starch. Two sonication probes (200 and 400 W) and a sonication bath (690 W) were applied to treat wheat starch suspensions at 15 and 30 min. Sonication time in 400 W probe was intermittent while for the other treatments, it was continuous. Swelling capacity (SC), solubility (SB), turbidity (TB), and oil absorption (OA) parameters were investigated for native (control) and sonicated wheat starch. Moreover, scanning electron microscopy (SEM) was performed to determine the influence of sonication treatments on the morphology of wheat starch granules. The highest level of SB and OA, as well as the lowest SC, was obtained for starch samples treated with 200 W sonication probe, while no significant difference ( p < 0.05) was observed between two sonication times (15 and 30 min). The SEM images showed significant and nonuniform impact of ultrasound on the structure of starch granules in which some granules remained almost smooth, but some showed high irregular surfaces or even in some cases structure collapse. The highest disintegration of granules was obtained in probe 200 W treatments.

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Structural, thermal and rheological properties of starches isolated from Indian quinoa varieties

Cited by 101 publications

References 31 publications

Effect of particle size on compositional, structural, rheological, and thermal properties of shallot flour as a source of thickening agent

Effect of particle size on compositional, structural, rheological, and thermal properties of shallot flour as a source of thickening agent

Evaluation of Rheological, Textural and Thermal Properties of Quinoa (Chenopodium Quinoa Willd) Based Breakfast Puree

The influence of bath and probe sonication on the physicochemical and microstructural properties of wheat starch

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