The Impact of Fiber from Buckwheat Hulls Waste on the Pasting, Rheological and Textural Properties of Normal and Waxy Potato Starch Gels

Adamczyk, Greta; Krystyjan, Magdalena; Witczak, Mariusz

doi:10.3390/polym13234148

Cited by 6 publications

(9 citation statements)

References 41 publications

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“…The lack of influence of dietary fiber addition on the T 0 of starch pasting may be due to its low amount in the mixture. Indeed, as confirmed by our previous study, the addition of BH at a concentration of 0.2% ( w / w ) to a 4.8% potato starch solution increased T 0 by 2.2 °C, and the effect was statistically significant [ 35 ]. Such a correlation was not observed for waxy potato starch pastes [ 35 ], as in the present work ( Table 2 ).…”

Section: Discussionsupporting

confidence: 68%

“…Indeed, as confirmed by our previous study, the addition of BH at a concentration of 0.2% ( w / w ) to a 4.8% potato starch solution increased T 0 by 2.2 °C, and the effect was statistically significant [ 35 ]. Such a correlation was not observed for waxy potato starch pastes [ 35 ], as in the present work ( Table 2 ). Thus, it can be assumed that dietary fiber at a sufficiently high concentration reduces leaching out of amylose.…”

Section: Discussionsupporting

confidence: 68%

“…The addition of natural fibers to starches influences their properties. Different fibers have been added to starches, such as those from wheat, cotton, oat, apple, pea, coir, vegetal, or barley-glucan [ 35 , 51 , 52 , 53 , 54 ]. In the present study, the buckwheat hulls and juice caused a decrease in T 0 parameter and increased the final viscosity of waxy corn starch mixtures ( Table 3 ).…”

Section: Discussionmentioning

confidence: 99%

“…The effect of the addition of buckwheat hulls on the rheological properties of gels based on normal and waxy potato starch was studied in our previous work [ 35 ]. In those samples, buckwheat hulls were used in the amount of 0.2%.…”

Section: Introductionmentioning

confidence: 99%

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Enrichment of Starch Desserts with the Addition of Apple Juice and Buckwheat Fiber

et al. 2023

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Buckwheat hulls which are rich in fiber are good ingredients to increase the nutritional value of food products. The aim of this study was to determine the effect of the applied additives in the form of fiber and apple juice on the properties of both potato and corn starch (normal and waxy). In order to characterize the rheological properties of kissel, the pasting characteristic was measured. In the obtained gels, the basic quality parameters were determined. The analysis of texture, color parameters, and also total polyphenol content were determined. Buckwheat hulls, in addition to their high fiber content, are a valuable source of phenolic compounds and can be a great additive in starch desserts. The addition of buckwheat hulls and apple juice improved the nutritional value of the final products but also caused changes in the technological qualities: it increased the initial temperature of potato starch mixtures (by approx. 9 °C); it decreased the viscosity of cold desserts (from 8 to 55%); and increased the hardness of the final product by more than 7 times. In the case of other starches, the recorded changes were much smaller than for potato starch-based products.

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Section: Discussionsupporting

confidence: 68%

Section: Discussionsupporting

confidence: 68%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Enrichment of Starch Desserts with the Addition of Apple Juice and Buckwheat Fiber

et al. 2023

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“…To further clarify the state changes of the gel in the heating process, the gel was analyzed by integrating the macroscopic phenomena observed in the iron plate, and the pictures of the state of the gel during the heating process are shown in Figure . According to the rheological properties exhibited by the samples, the Ostwald–de Waele rheological model was used to fit the data, and the rheological equation is shown in the following formula τ = K γ n where τ is shear stress (Pa), K is consistency index (Pa·s n ), γ is shear rate (s –1 ), and n is the flow behavior index.…”

Section: Resultsmentioning

confidence: 99%

Mining Polyethylene Glycol-Based Thermosensitive Hydrogel Materials: Preparation and Flame Retardant Properties

et al. 2023

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A new type of efficient and anti-extinguishing materials to inhibit coal spontaneous combustion is required because of the current situation of the short activity cycle of existing anti-extinguishing technology. Now, polyethylene glycol (PEG) was used as a water-absorbing monomer to polymerize various substances to prepare an AB-type mining thermosensitive hydrogel that was obviously thermoresponsive. The thermosensitive hydrogel, which is low-cost and stable, can be stored for a long time, and it is prepared by compounding A and B components. The orthogonal experiments determined the optimal ratio of component A, while the controlling variable experiments determined the optimal ratio of component B. The thermal stability and flame-retardant properties of the AB-type thermosensitive hydrogel were analyzed during the process of natural oxidation of coal, and the temperature responsiveness of thermosensitive hydrogels was investigated at different temperatures. The results showed that the optimal ratio of polyethylene glycol:methyl cellulose:sodium carboxymethyl cellulose:guar gum of component A was 6:6:1.2:1.5; and the ratio of bentonite:kaolin:Mg(OH)2 of component B was 2:1:1. When the ratio of component A to component B was 1:2, the AB-type thermosensitive hydrogel shows the best flame retardant properties. When this ratio of gel was applied to coal samples, the weight loss was just 6%, and the reduction of CO was as high as 72.6%. The gel, which was convenient for transportation in mining pipelines, had strong fluidity at low temperatures and rapid temperature response. As the temperature rose, a phase transition occurred gradually, and after the phase transition, a high-viscosity solid substance was formed, whose viscosity was approximately 11 times that of the room temperature. It plugged the pores effectively, and in the high-temperature region, the occurred phase transition gathered to extinguish the fire. It is a new type of high-efficiency anti-extinguishing material with excellent properties.

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Effects of large-ring cyclodextrin produced by 4-α-glucosyltransferase on gelatinization and retrogradation behavior of starches

Li,

Xie,

et al. 2024

Food Hydrocolloids

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The Impact of Fiber from Buckwheat Hulls Waste on the Pasting, Rheological and Textural Properties of Normal and Waxy Potato Starch Gels

Cited by 6 publications

References 41 publications

Enrichment of Starch Desserts with the Addition of Apple Juice and Buckwheat Fiber

Enrichment of Starch Desserts with the Addition of Apple Juice and Buckwheat Fiber

Mining Polyethylene Glycol-Based Thermosensitive Hydrogel Materials: Preparation and Flame Retardant Properties

Effects of large-ring cyclodextrin produced by 4-α-glucosyltransferase on gelatinization and retrogradation behavior of starches

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