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This comprehensive research explores the starch isolated from four browntop millet cultivars to determine physicochemical, thermal, morphological, powder flow, pasting, and rheological properties. Significant variations (p ≤ 0.05) were observed among the cultivars. Aerated bulk density (ABD) and Tapped bulk density (TBD) values ranged from 0.476 g/mL (BTM4) to 0.591 g/mL (BTM1), and 0.591 g/mL (BTM1) to 0.476 g/mL (BTM4). Amylose content varied from 22.55% (BTM4) to 25.86% (BTM3), influencing gelling strength and film-forming properties. Water absorption capacity ranged from 1.78 g/g to 1.92 g/g, while oil absorption capacity varied from 2.20 g/g to 2.47 g/g. DSC analysis showed gelatinization temperatures (Tp, and Tc) ranging from 85.44-91.61 °C, and 147.08-154.21 °C, respectively. X-ray diffraction (XRD) patterns revealed A-type crystalline patterns, with relative crystallinity ranging from 22.66% (BTM3) to 27.81% (BTM2). Pasting properties exhibited variations among cultivars, with peak viscosity ranging from 2480 c P to 3119 cP, and pasting temperature from 77.50 °C to 82.35 °C. Rheological analysis indicated shear-thinning behavior. The findings offer insights into the diverse properties of browntop millet starch, contributing to its potential applications in various industries and potentially guiding future studies on browntop millet starch modifications and novel utilization., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Hyaluronic acid (HA), as a multifunctional hydrophilic polysaccharide, is potentially beneficial in improving the thermal stability of fermented modified starches, but relevant insights at the molecular level are lacking. The aim of this study was to investigate the effect of different levels (0 %, 3 %, 6 %, 9 %, 12 % and 15 %) of HA on the structural, thermal and pasting properties of wheat starch co-fermented with Saccharomyces cerevisiae and Lactobacillus plantarum. We found that the addition of HA increased the median particle size of fermented starch granules from 16.387 to 17.070 μm. Meanwhile, the crystallinity of fermented starch was negatively correlated with the HA content, decreasing from 14.70 % to 12.80 % (p < 0.05). Fourier transform infrared spectroscopy results confirmed that HA interacted with starch granules and water molecules mainly through hydrogen bonding. Thermal analyses showed that the thermal peak of the composite correlated with the HA concentration, reaching a maximum of 73.17 °C at 12 % HA. In addition, HA increases the pasting temperature, reduces the peak, breakdown and setback viscosities of starch. This study demonstrates the role of HA in improving the thermal stability of fermented starch, providing new insights for traditional fermented food research and the application of HA in food processing., Competing Interests: Declaration of competing interest There are no conflicts of interest that exist to declare., (Copyright © 2024 Elsevier B.V. All rights reserved.)

This study aimed to evaluate the physical and chemical alterations in rice starch modified by heat-moisture treatment (HMT) using an autoclave and a microwave, in association with avocado oil (AO), and evaluate the effects on thermal and structural properties, in vitro digestibility, and estimated glycemic index (eGI). Samples were adjusted to 30 % (w/w) moisture and 2, 4 and 8 % AO. HMT was conducted at 110 °C for 1 h in the autoclave (A0%, A2%, A4%, and A8%) and at 50 °C for 3 min in the microwave (M0%, M2%, M4%, and M8%). Both procedures did not alter the starch crystallinity pattern (type-A). Pasting viscosity, setback, relative crystallinity, and gelatinisation enthalpy decreased as the AO content increased in both HMT processes. The M8% showed reduced digestibility, decreased eGI (72.99, p < 0.05), and lower starch hydrolysis concentration (62.75 %, p < 0.05). The application of HMT with the addition of AO may be an interesting process for obtaining resistant starch since its content increased after both treatments (A8%, M4%, and M8%). The microwave process proved efficient, making it possible to use a lower temperature, less time, and less energy for modification and obtain starches with improved characteristics., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

The effects of high-temperature storage at 37 °C on the crystallinity, pasting, rheological, and thermal properties of adlay seed starches from three famous Chinese varieties were studied. The results showed that high-temperature storage altered the natural structure of adlay seed starch, resulting in increased peak viscosity for all starch pastes after one month of storage at 37 °C. Jinsha adlay seed starch (JSC), which had the highest amylose content (11.21 %), showed increased D 50, relative crystallinity and OD values, demonstrating strong regrowth ability and hydrophobicity, with starch gels having greater hardness and gumminess after storage. In contrast, Pucheng adlay seed starch (PSC) and waxy Ninghua adlay seed starch (WSC), with similar amylose proportions, showed distinct starch gel properties. PSC (with an amylose content of 3.35 %) exhibited better starch gel properties, whereas WSC (amylose content of 5.74 %) demonstrated improved gumminess and chewiness after storage and exhibited stronger anti-starch regrowth capabilities. This study provides valuable insights into the selection of future starches based on their specific processing requirements. [Display omitted] • Three regional sources of adlay seed starch in China were analyzed. • The edible quality of adlay seed starch is best in Pucheng. • The storage had effect on the crystal structure. • The initial content of amylose was not affecting storage quality for starch. [ABSTRACT FROM AUTHOR]

The purpose of the present study to prepare hydroxypropyl derivatives (HP) instant (partially cold-water swell-able) starches via extrusion technique (Ex) from sorghum and corn. The native and hydroxypropylated (at propylene level 5 % and 12 %) starch extrudates were evaluated for functional, structural, thermal and rheological properties. The development of extrudates provides ease to industries as they are easily soluble in aqueous mediums and does not require any prior heating. The degree of substitution (DS) for all extrudates varied between 0.0083 and 0.1530 which is under limit and save to consume. The X-ray diffraction (XRD) analysis revealed that all extrudates exhibited V-type pattern while the intensity of peaks increased due to hydroxypropylation. The starch extrudates showed gel-like behavior since storage modulus (G′) was greater than loss modulus (G″). Non-Newtonian shear thinning behavior was observed for all extrudates. At lower temperature, HP-Ex at higher substitution level (12 %) demonstrated higher complex viscosity than native and low-substituted extrudates. Creep recovery of HP-Ex dispersion was more pronounced than native extrudates suggesting elastic nature of sorghum and corn starch extrudates. The differential scanning calorimetry (DSC) results revealed that HP-Ex were observed to gelatinize at lower temperatures and needed lower enthalpy of gelatinization (ΔH gel) because of their weakened structure after modification. • HP-Ex (hydroxypropylated extrudates) showed lower peak viscosity than native extrudates. • Percent crystallinity (%X) of HP-Ex decreased by 50 % compared to native counterparts. • HP-Ex exhibited elastic nature and showed better recoveries as compared to native extrudates. • HP-Ex showed better storage stability and are more suitable for refrigerated and frozen products. [ABSTRACT FROM AUTHOR]

This work focuses on the potential of agar from the seaweed Gracilaria fisheri to modify the properties of starch foam. The effects of different ratios of glycerol and agar on the properties of starch foams were investigated. All formulations used in this study produced easy-to-handle, smooth, single-use foam trays with no visible cracks. The addition of agar slightly affected the off-white color of the foam but red and yellow color values significantly decreased with increments of agar content. As the agar content was increased, the foam became less dense. A foam produced at a glycerol:agar ratio of 3:7 exhibited the highest values of flexural stress at maximum load (3.23 MPa), modulus (194.46 MPa) and hardness (97.50), and the highest temperature at maximum weight loss (T max) (337 °C). Therefore, starch foam modified with agar from Gracilaria fisheri showed suitable physical, mechanical and thermal properties for food packaging, and could possibly be used in the place of expanded polystyrene (EPS) foam. [ABSTRACT FROM AUTHOR]

Extrusion is typically employed to prepare resistant starch (RS). However, the process is complicated. In this study, the effects of twin-screw extrusion on the crystallinity, thermal properties, and functional properties of starch formed in different extrusion zones were investigated. The effects of this process on the rheological properties and microstructure of RS-added skimmed yogurt were also studied. According to the results, the RS content increased from 7.40 % in the raw material to 33.79 % in the extrudate. The A-type crystal structure of the starch was not observed. The dissociation temperature of the extruded starch ranged from 87.76 °C to 100.94 °C. The glycemic index (GI) of skimmed yogurt fortified with 0.4 % RS was 48.7, and the viscosity was also improved. The microstructure exhibited a uniform network of the starch-protein structure. The findings may serve as a theoretical basis for the application of RS in the food industry. [ABSTRACT FROM AUTHOR]

Carboxymethyl starch (CST) was introduced to improve gelatin films and its practical application as edible high-performance films for food packaging and cooking was also investigated. The gelatin films modified by carboxymethyl starch exhibited the transparent appearance, tensile strength, barrier properties (oxygen, water vapor and UV light), and thermal performance (TGA, thermal shrinkage and heat-sealing strength). Resulting from the effect of electrostatic interaction modes on the properties of films, electrostatic repulsion could surpass electrostatic attraction in improving the tensile strength, oxygen barrier property and thermal stability of the films probably due to extensive physical entanglement without aggregation. Analysis of FTIR, zeta potential, interfacial dilatational rheology, shear rheological properties, XRD, Raman, SEM and AFM suggested that hydrogen bonding and electrostatic repulsion contributed to the excellent performance. The packaged food could also be cooked with the prepared film for porridge; and the film slightly influenced the shear rheological properties of porridge and imposed little effect on the odors (Electronic-Nose) of porridge. Hence, the gelatin films modified by carboxymethyl starch could potentially work as the edible inner packaging or the edible quantitative packaging for food, offer convenience for consumers, reduce the packaging waste and avoid an extra burden on environment. • CST improved mechanical and barrier properties (O 2 , moisture and UV light) of films. • CST enhanced the thermal stability, thermal shrinkage and sealing strength of films. • Hydrogen bonds and electrostatic repulsion improved compact matrix and performance. • Excessive CST granules caused the weak interactions and the property deterioration. • The packaged food could cook porridge and slightly affect the rheology and odors. [ABSTRACT FROM AUTHOR]