Study of DIC hydrothermal treatment effect on rheological properties of standard maize (SMS), waxy maize (WMS), wheat (WTS) and potato (PTS) starches

Abstract

International audienceStandard maize (SMS), waxy maize (WMS), wheat (WTS) and potato (PTS) starches were hydrothermally treated by Instantaneous Controlled Pressure Drop (DIC) process at different pressure levels (1, 2 and 3 bar) corresponding to the temperatures of 100, 122 and 136 C, respectively. The rheological properties and particle size of treated starches under various conditions were compared to the native ones. The results showed for all starches, except for WTS, a reduction of the consistency coefficient and the yield stress (s0) with increased intensity of the hydrothermal treatment conditions. Furthermore, s0 vanished for severe treatment conditions. The DIC treatment yielded an increased fluidity and a loss of the conservative modulus of the pastes, as a result of partial gelatinization of starch granules. The extent of the observed effect depended on the botanical origin. Wheat starch exhibited a different behaviour: the consistency coefficient and the conservative modulus being higher for DIC treated starch except for the most severe conditions

Effects of Controlled Far‐Infrared Treatment on Granular Swelling and Rheological Properties of Crop Starches

“…The different effects of FIR on the n and K values of the starch gels might also be attributed to different crystallinity of starches. Similarly, it was reported that the effects of heat–moisture treatment and annealing on the n and K values of different starch gels were different, and this difference depended on the crystalline form and sources of starches …”

“…Similarly, it was reported that the effects of heat-moisture treatment and annealing on the n and K values of different starch gels were different, and this difference depended on the crystalline form and sources of starches. [27][28][29][30]…”

An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process

“…For treated cereal starches, there was a positive correlation of pressure and time to the transition temperatures. Moreover, a narrowing of the width of gelatinization endotherms into waxy maize starch was noted, increasing the enzymatic hydrolysis sensibility [63,65].…”

“…Yet, time reached a peak to further decrease viscosity, as part of the explanation is that the integrity of starch granules was preserved for all the conditions. Still, their crystalline organization changed, affecting their functional properties [63,65], yet for potato starch, the viscosity dramatically increased in all treatments [63]. As part of microstructure changes, standard maize starch and wheat starch complexes of amylose-lipid was formed at the treatments of 200 kPa for 60 min and 300 kPa for 30 s, respectively, without leaching amylose [63].…”

“…It steeply decreased to 0.57 J/g after 15 min processing time, along with a rapid gelatinization observed during the first minute of treatment. On the other hand, Maache-Rezzoug et al [63] found that for standard maize starch, waxy maize starch, potato starch, and wheat starch, the enthalpy value was lowered when the treatment harshened. For treated cereal starches, there was a positive correlation of pressure and time to the transition temperatures.…”