Water and temperature contribution to the structuration of starch matrices in the presence of flavour

Abstract

The effect of modulating the gelatinisation extent by hydration (50/50 and 80/20 water to starch ratio) and temperature (65 or 85 °C) on various properties of wheat starch in presence of flavours has been studied. The hydrothermal treatments resulted in samples with different properties. The lowest residual flavour content was found in samples treated at the highest hydration and temperature (85 °C) while the other treatment conditions led to samples with similar residual flavour content. Ethyl hexanoate significantly increased the characteristic pasting viscosities compared to starch±2-hexanone; suggesting a greater structuration with ethyl hexanoate. Heating starch in excess water caused amylopectin melting, but promoted an incomplete granular swelling as revealed by RVA. This study suggested that lowering the hydration upon treatment could limit both crystal melting (with a residual crystalline content up to 38% in the most extreme conditions) and granular swelling but increased granule organisation like following annealing.

Effect of starch as binder in carbon aerogel and carbon xerogel preparation

“…Among those mentioned above, starch is an abundant, edible and wellknown polysaccharide found in the leaves, seeds and tuber of many vegetables. The versatility in starch processing makes it a promising binder and raw material to prepare stable matrices and microscopic granules with multiple uses [6][7][8][9]. Bakierska et.…”