Utilization of chemically modified pearl millet starches in preparation of custards with improved cold storage stability

Shaikh, Marium; Ali, Tahira Mohsin; Hasnain, Abid

doi:10.1016/j.ijbiomac.2017.05.183

Cited by 40 publications

(24 citation statements)

References 22 publications

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“…There is also some discrepancy in the effect of hydroxypropylation on final viscosity. For most normal starches, hydroxypropylation decreased the final viscosity, a result that is consistent with a decreased trough viscosity and setback. However, increases in final viscosity were reported for normal starches and for waxy maize, waxy rice, and amylomaize starches .…”

Section: Changes In Starch Characteristics Owing To Hydroxypropylationsupporting

confidence: 68%

“…A decrease in peak viscosity and no change in final viscosity for modified taro starch, and an increase in setback and both increases and decreases (depending on substitution levels) in peak, trough/hot paste, and final viscosities were reported for modified lima and jack bean starches . Different results, depending on the level of substitution, were reported for modified canna starch, No change in the trough/hot paste viscosity of modified pearl millet starch was found . No change setback and decreases in peak viscosity and breakdown were found for modified taro starch .…”

Section: Changes In Starch Characteristics Owing To Hydroxypropylationmentioning

confidence: 92%

“…Hydroxypropylation changes gel attributes. In most cases, gel hardness/strength was reduced by hydroxypropylation . However, increases effected by hydroxypropylation were reported for taro and cassava/tapioca starch gels.…”

Section: Changes In Starch Characteristics Owing To Hydroxypropylationmentioning

confidence: 96%

“…Hydroxypropylation also changed the pasting and paste properties of starch, but in a somewhat less consistent manner. Pasting and peak temperatures/times, trough/hot‐paste viscosity, and setback decreased, while peak viscosity and breakdown increased after hydroxypropylation of normal starches, with changes being a function of MS. The effects of hydroxypropylation on the waxy maize starch were considerably less than they were on normal maize starch.…”

Section: Changes In Starch Characteristics Owing To Hydroxypropylationmentioning

confidence: 98%

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Developments in Hydroxypropylation of Starch: A Review

Zhang

Ren

et al. 2018

Starch Stärke

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Because hydroxypropyl starch (HPS) represents an important chemical modification of starch, extensive studies on hydroxypropylation are being carried out at various research centers worldwide. The present review summarizes development of methods for determination of the MS (molar substitution)/DS (degree of substitution) of hydroxypropyl starch, location of hydroxypropylation reaction sites in granules and on amylose and amylopectin molecules, and factors affecting reaction efficiency. Also presented is an overview of changes of physicochemical properties of starch that result from hydroxypropylation. Specifically reviewed are the effects of hydroxypropylation on granule morphology, crystallinity, thermal properties, swelling, and solubility; pasting, paste, and retrogradation properties; rheological and textural properties of HPS gels; and digestibility and uses of HPS.

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Section: Changes In Starch Characteristics Owing To Hydroxypropylationsupporting

confidence: 68%

Section: Changes In Starch Characteristics Owing To Hydroxypropylationmentioning

confidence: 92%

Section: Changes In Starch Characteristics Owing To Hydroxypropylationmentioning

confidence: 96%

Section: Changes In Starch Characteristics Owing To Hydroxypropylationmentioning

confidence: 98%

See 2 more Smart Citations

Developments in Hydroxypropylation of Starch: A Review

Zhang

Ren

et al. 2018

Starch Stärke

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“…The textural analysis of white sauces was performed according to Shaikh, Ali, and Hasnian (). The following textural properties were determined for white sauces: Hardness, cohesiveness, chewiness, and gumminess.…”

Section: Methodsmentioning

confidence: 99%

Comparative study on the application of chemically modified corn and pearl millet starches in white sauce

Shaikh

Ali

Hasnain

2020

J Food Process Preserv

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The present study investigated hydroxypropylation and succinylation as possible starch modifications for utilization in white sauce. Propylene oxide (20 g/100 g of starch, db) and succinic anhydride (2 g/100 g of starch, db) were added to native pearl millet (PS) and native corn (CS) starches, separately. Interestingly, no syneresis was observed in white sauces containing hydroxypropylated corn (HCWS) and hydroxypropylated pearl millet (HPWS) starches after 14 days of storage. However, sauces containing native and succinylated pearl millet starches (PWS and SPWS) showed a significant reduction in syneresis when compared to native and succinylated corn starch containing sauces (CWS and SCWS). The SCWS showed the highest peak viscosity, whereas, HPWS exhibited the lowest set back viscosity. Sensory evaluation revealed that HPWS received the highest score with respect to consistency, graininess, taste, and overall acceptability. Thermal analysis demonstrated the absence of retrogradation peak in hydroxypropylated corn (HCS) and hydroxypropylated pearl millet starches. Practical applications Starch is used in different types of sauces including white sauce mainly due to its thickening property. Commercially, corn starch is the most extensively used starch type for the formulation of food products. However, due to an increased demand for native/modified starches in food applications, it has become inevitable to explore new sources for starch production. Pearl millet possesses a great potential for commercial use due to its exceptional agronomic features like Cost‐effectiveness, easy accessibility, and high tolerance toward drought, salt, and adverse climatic conditions in comparison to other conventional starch sources. Therefore, modified pearl millet starch could be effectively utilized as a substitute for corn starch in white sauce formulation.

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Functional and Digestibility Properties of Native, Single, and Dual Modified Rice (Oryza sativaL.) Starches for Food Applications

Iftikhar

Dutta

2022

Handbook of Biomass Valorization for Industrial Applications

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Utilization of chemically modified pearl millet starches in preparation of custards with improved cold storage stability

Cited by 40 publications

References 22 publications

Developments in Hydroxypropylation of Starch: A Review

Developments in Hydroxypropylation of Starch: A Review

Comparative study on the application of chemically modified corn and pearl millet starches in white sauce

Functional and Digestibility Properties of Native, Single, and Dual Modified Rice (Oryza sativaL.) Starches for Food Applications

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