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Cassava is highly susceptible to post harvest physiological deterioration which makes it necessary to initiate processing so as to extend the shelf life. In order to improve and enhance the nutritional characteristics of the processed cassava flour, this research was carried out so as to evaluate the adequate packaging materials and storage conditions necessary for safe storage and good flour quality. Pasting properties of food/flour is an indication of the different applicability of starch-based food ingredients in product development. The effect of packaging materials (cylindric polyvinyl containers and aluminum ziplock pouch bags) on quality attributes of pretreated yellow-fleshed cassava flour (YFCF) samples stored in two storage conditions a (cooling chamber at 5 °C and 30 % relative humidity and; in a climate chamber at 30 °C and 50 % relative humidity) was investigated for 8 weeks. Flour samples from each package type were evaluated for water absorption capacity, pasting and oil absorption capacity fortnightly. The treated initial flour sample before storage-sulfured (BSS) had the highest peak viscosity (891 RVU). The low peak time at the end of storage in non-sulfured flours packed in aluminum pouch bags and stored at 5 °C is an evidence of time and energy saving capacity. The water absorption capacity of non-sulfured flour samples packed in cylindric polyvinyl containers and the sulfured flour sample packed in an aluminum pouch bag at 30 °C increased with storage duration. The aluminum ziplock pouch bags showed excellent storage quality and retained better pasting property. The climatic storage condition revealed better keeping quality. The use of sodium metabisulphite revealed its suitability as a pretreatment tool.

This study investigated the effects of varying amounts of added Cyperus esculentus polysaccharide (CEP) on the physicochemical and structural properties, as well as in vitro digestibility, of homologous Cyperus esculentus starch (CES). Compared to CES, the CES-CEP complexes showed reduced peak viscosity and breakdown value, and improved thermal paste stability of starch. Rheological properties showed that adding CEP reduced the consistency coefficient and pseudoelasticity of the complexes, thus increasing their resistance to shear thinning. FTIR analysis suggested the absence of covalent binding between CES and CEP. SEM showed a more homogeneous and dense gel structure, particularly in the CES-1.0%CEP sample. During in vitro digestion, the content of resistant starch in the complexes increased after CEP was added. Analysis of the interaction forces showed that the CES-CEP complexes had stronger hydrogen bonding and electrostatic interaction. This study offers valuable insights into the potential applications of CEP in starch-based foods.

In this study, starches were isolated from rhizomes and seeds of water lily (Nymphaea lotus) using cold distilled water. The structural and physicochemical properties of the isolated starches were compared with potato, rice, and maize starches. The amylose content (g/100 g) of rhizome, seed, potato, rice, and maize was 23.03, 24.5. 25.17, 21.26, and 19.83, respectively. The SEM granule size (µm) of rhizome, seed, potato, and maize starches were 11.19±3.69, 3.56±0.92, 30.63±11.09, and 7.97±1.48, respectively. The X-ray diffraction polymorph of rhizome, seed, rice, and maize demonstrated type A, whereas potato exhibited B-type. The deconvoluted ATR-FTIR indicates low level of ordered structure in the external region of rhizome starch. The RVA pasting temperature (71.9 °C) and setback viscosity (1292.5 cP) of rhizome was lower than seed (78.3 °C and 3228.5 cP, respectively). However, peak viscosity (7201 cP) of rhizome was higher than seed (4105 cP). Rhizome and seed starches can be used where high viscosifying than rice and maize starches and better shear breakdown resistance than potato starches are required. This study indicated starches of N. lotus have medium amylose%, small granular size, hydrophillic nature, and high peak viscosity of potential to promote for development of products in food and non-food industries.

The study aimed to explore the physicochemical attributes and the in-vitro digestibility of talipot starch lysine complexes generated through heat moisture treatment (HMT) and annealing. Talipot starch is a nonconventional stem starch obtained from the trunk of Talipot palm. Lysine complexing considerably altered the physicochemical, pasting, and in-vitro digestibility of talipot starch, while the impact of HMT and annealing on the physicochemical and functional properties of the starch lysine complex is varied. The HMT of the starch lysine complex (HSL) had a paramount impact on starch functionalities than annealing of starch lysine complex (ASL). The HSL exhibited the lowest swelling ability, solubility, and retrogradation tendency. Similarly, the lysin complexing of talipot starch considerably reduced its in-vitro digestibility, and HSL exhibited higher resistant starch content.

Oat rice with great sensory acceptance was developed based on the combination method of milling and defatting (petroleum ether) treatment. In this study, the effect of milling and defatting treatment on the texture and digestion properties of oat rice was investigated. Results showed that milling and defatting treatment enhanced stickiness, enthalpy, and starch digestibility. The pasting temperature and hardness of oat rice were reduced. The lipid content of oat rice was significantly reduced by milling and defatting treatment, leading to a decrease in the formation of starch-lipid complex. Fourier transform infrared spectroscopy and X-ray diffraction analyses revealed that the application of milling and defatting treatments led to a reduction in the content of starch-lipid complexes in oats during the cooking process. Milling and defatting significantly enhanced both the rapid and slow digestion rates of oat rice. Specifically, the rapid digestion rate was found to be 2.5 times higher than the slow digestion rate. The nutritive components of oat rice were properly preserved, and the viscosity and elasticity of oat rice reached the maximum when milling for 40 s and defatting. This study provides a theoretical basis for oat products.

Many consumers who are aware of the importance of good nutrition demand quality food alternatives. In particular, many of them are looking for quality, plant-based protein sources such as quinoa. The objective of this work was to evaluate the techno-functional properties of gluten-free pasta from hyperprotein quinoa flour. Pasta mixes were made from gluten-free flours, corn, rice, cassava starch, hyperprotein quinoa flour and defatted high protein quinoa flour, which were subsequently extruded. The flow rheological properties of aqueous dispersions of flour mixtures were analyzed before and after the pasting test. In addition, thermal properties were analyzed by differential scanning calorimetry and structural properties by Fourier transform infrared spectroscopy. The results showed a change of flow from dilatant (n > 1) to pseudoplastic (n

The present work evaluated nine diverse kidney bean accessions for colour, composition, digestibility, protein profile, starch crystallinity, techno-functional properties, pasting properties and microstructure with the objective of identifying key attributes affecting their digestibility and functionality. The accessions exhibited dry matter digestibility, resistant starch (RS) content, water absorption capacity, fat absorption capacity, emulsifying activity index (EAI), foaming capacity (FC) and foam stability (FS) of 14.6–47.2%, 32.0–50.5%, 1.7–2.7 g/g, 1.4–1.7 g/g, 50.1–70.1 m2/g, 70.8–98.3% and 82.4–91.3%, respectively. Starch-lipid complexes (SLC), proteins and non-starch carbohydrates contributed to lower starch and dry matter-digestibility. Principal component analysis revealed positive relation of emulsification, foaming and water absorption capacity with proteins, starch, RS and ash-content while negative with crystallinity and amount of lipids, non-starch carbohydrates and digestible starch. Hydration ability of proteins promoted foaming whereas flour with lower vicilins level was less surface active and exhibited the lowest EAI, FC and FS. Pasting temperature related positively with SLC, while average starch granule size was in strong positive relationship with RS content, peak viscosity and breakdown viscosity. The results could be useful for enhanced utilization of kidney beans in different foods.

Hydrocolloids have been widely used to adjust properties of natural starches, but related research on kudzu starch is still rare. In this study, we investigated the effects of gum arabic (AG), sodium alginate (SA), locust bean gum (LG), and guar gum (GG) on kudzu starch from the perspective of its particle size, pasting, texture, rheology, dehydration rate, thermal properties, microstructure, and sensitivity to amyloglucosidase. Results showed that GG significantly increased the particle size of starch. Addition of AG led to lower peak-, final- and holding-viscosity. SA increased the retention viscosity of kudzu starch, while LG and GG increased its peak viscosity. Addition of hydrocolloids increased the hardness, chewiness, and cohesiveness of starch-hydrocolloid complexes, and reduced the dehydration rate of complex gels. Dynamic rheological data showed that the energy storage modulus (G′) was significantly higher than the loss modulus (G″). The magnitude of modulus increased with frequency, and elastic properties were better than viscous properties. Thermal analysis showed that hydrocolloids increased the starting temperature (To), and the final temperature (Tc). With addition of each of these four hydrocolloids, a more regular and porous thick-wall dense structure was formed, which effectively lowered kudzu starch's sensitivity to amyloglucosidase. It indicated that the binding of hydrocolloid to starch may slow down glucose release into blood during digestion. These results will help understand effects of natural hydrocolloid on kudzu starch, as well as expanding its application in food industry.

The aim of this study was to investigate the effects of Laminaria japonica polysaccharide (LJP) and coumaric acid (CA) on pasting, rheological, retrogradation and structural properties of corn starch (CS). Rapid viscosity analysis (RVA) revealed that LJP significantly increased the peak viscosity, trough viscosity, final viscosity, and setback viscosity of CS gel (p < 0.05) in a concentration-dependent manner. The addition of LJP and CA simultaneously caused the pasting of CS to need a greater temperature (from 75.53 °C to 78.75 °C), suggesting that LJP and CA made CS pasting more difficult. Dynamic viscoelasticity measurements found that all gels exhibited typical characteristics of weak gel. When compared to CS gel, 4 % LJP increased the viscosity and fluidity of gel and the simultaneous addition of LJP and CA reduced the elasticity. The steady shear results showed that the all gels were pseudoplastic fluids with shear-thinning behavior. In the meanwhile, the addition of LJP and CA enhanced the pseudoplasticity of CS-LJP-CA gel and improved its shear thinning. Furthermore, thermodynamic results showed that 8 % LJP promoted the retrogradation of CS gel and 2.0 % CA delayed the retrogradation of CS gel. Notably, on the 7th day of retrogradation, 2.0 % CA significantly decreased the retrogradation rate of CS-LJP by 19.31 % as compared to CS + 8 % LJP. Microstructure observation revealed that LJP made the honeycomb network structure of CS gel partially collapsed, and the surface of CS-LJP gel developed venation. Nevertheless, the structure of CS-LJP gel was clearly enhanced by adding CA. FT-IR spectra demonstrated that the addition of LJP or CA to CS did not result in the formation of a new distinctive peak in the system, suggesting the absence of a new group. Moreover, LF-NMR findings showed that LJP and CA strengthened the gel structure of CS and enhanced its capacity to retain water. This study not only provided a new insight into using LJP and CA to regulate the gel properties of CS, but also provided scientific strategy for developing starchy foods., Competing Interests: Declaration of competing interest The authors declare no conflict of interest., (Copyright © 2024. Published by Elsevier B.V.)

Annona montana mucilage (AMM) is a novel mucilage with unique but limited information. This study investigated the effects of AMM addition on the pasting and rheological properties of wheat starch (WS), corn starch (CS), water caltrop starch (WCS), and lotus rhizome starch (LRS). The addition of AMM generally increased the pasting temperature and peak viscosity, but reduced the setback value of all starches to varying degrees, and the initiation of viscosity-increase for cereal starch/AMM systems during pasting occurred at lower temperatures, accompanied with a distinctive two-stage swelling process as well as lower peak and final hot paste viscosity at 50 °C. AMM significantly increased the pseudoplasticity and entanglement of the systems to varying degrees (LRS > WS > WCS > CS). Under a constant shear rate of 50 s -1 , the consistency level was found to fall in honey-like for cereal starch/AMM groups, and honey-like to extremely thick levels for WCS and LRS/AMM groups. Except for the WCS/AMM systems, the storage and loss modulus as well as tan increased with increasing AMM concentration. Short-term retrogradation of starch at 4 °C was pronouncedly retarded by the addition of AMM for WS, CS and WCS groups, but was less affected for LRS group., 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 The Authors. Published by Elsevier B.V. All rights reserved.)

The interactions between potato starch (PtS) and barley β-glucan (BBG) were investigated by preparing PtS-BBG mixtures, and the pasting, rheological, gelling and structural properties were evaluated. Rapid viscosity analysis suggested that BBG reduced the peak and breakdown viscosity, while increasing the setback viscosity of PtS. PtS-12%BBG showed the lowest leached amylose content (12.02 ± 0.36 %). The particle size distribution pattern of PtS was not changed with the addition of BBG, and the median diameter of PtS-12%BBG (88.21 ± 0.41 μm) was smaller than that of PtS (108.10 ± 6.26 μm). Rheological results showed that PtS and PtS-BBG gels exhibited weak gel behaviors, and BBG could remarkably affect the elastic and viscous modulus of PtS gels. Textural analysis suggested that the strength and hardness of PtS gels were increased when few BBG (<6 %, w/w) was present in the system. BBG improved the freeze-thaw stability of PtS gels. Structural analysis indicated that hydrogen bonds were the main force in the PtS-BBG systems. These results indicated that BBG interacted with starch via hydrogen bonds, which delayed starch gelatinization and improved gelling properties of PtS gels. Overall, this study gained insights into starch-polysaccharide interactions and revealed the possible applications of BBG in food processing., 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 © 2023 Elsevier B.V. All rights reserved.)

The molecular composition of starch leachates from starch-based foods has been recently recognised as a crucial determinant of food properties. However, there is limited knowledge on the regulation of this composition through irradiative depolymerization of starch. This research investigates the leaching behaviour of maize starch depolymerized by electron beam irradiation, and the relationship between the composition of leached starch and structures of modified starch granules. The analysis using 1 H NMR spectroscopy confirmed a decrease in the degree of branching (from 4.4 % to 2.8 %), while size-exclusion chromatography identified a newly-derived amylopectin fraction of a smaller hydrodynamic radius (approximately 60-80 nm). The structural properties of the starch granules were also analysed, revealing an increased BET-area of granules and reduced total crystallinity after depolymerization. In the leachates of swollen granules, the bimodal distribution of starch molecules evolves into unimodal with the increase of the irradiative dosage, while modified starch leached more starch molecules with R h  < 10 nm. The results of principal component analysis and Pearson correlation analysis indicate that the degree of branching of degraded starch molecules, as well as the newly-derived amylopectin fraction, significantly correlates (p < 0.01) with the molecular size of leached starch molecules (R h  < 10 nm). It is thus proposed that the cleavage of α-1,6 linkage may be a critical factor in controlling the leaching process of irradiated starch granules. This study highlights the potential of irradiative degradation to control the molecular composition and structure of starch leachates, thereby optimizing the properties of starch-based foods., 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 © 2023 Elsevier B.V. All rights reserved.)

Zucchini polysaccharide (ZP) has a unique molecular structure and a variety of biological activities. This study aimed to evaluate the effects of ZP (1, 2, 3, 4 and 5 %, w/w) on the properties of potato starch (PS), including pasting, rheological, thermodynamic, freeze-thaw stability, micro-structure, and in vitro digestibility of the ZP-PS binary system. The results showed that the appearance of ZP significantly reduced the peak, breakdown, final and setback viscosity and prolonged the pasting temperature of PS, whereas increased the trough viscosity. The tests of rheological showed that ZP had a damaging effect on PS gels. Meanwhile, the results of thermodynamic and Fourier transform infrared exhibited that the presence of ZP significantly retarded the retrogradation of PS, especially at a higher levels. The observation of the microstructure exhibited that ZP significantly altered the microscopic network structure of the PS gels, and ZP reduced the formation of the gel structure. Besides, ZP postponed the retrogradation process of PS gels. Moreover, ZP weakened the freeze-thaw stability of the PS gel. Furthermore, ZP also can decrease the digestibility and estimated glycemic index (eGI) value of PS from 86.04 % and 70.89 to 77.67 % and 65.22, respectively. Simultaneously, the addition of ZP reduced the rapidly digestible starch content (from 25.09 % to 16.59 %) and increased the slowly digestible starch (from 24.99 % to 26.77 %) and resistant starch content (from 49.92 % to 56.64 %). These results have certain guiding significance for the application of ZP in starch functional food., Competing Interests: Declaration of competing interest The authors declare no conflicts of interest., (Copyright © 2023 Elsevier B.V. All rights reserved.)

Abstract: Understanding the waxy maize starch physicochemical properties response to heat stress during grain filling could improve starch quality. The effects of heat stress during early (1–15 days after pollination, DAP) and late (16–30 DAP) grain filling stages on the starch physicochemical properties of four waxy maize varieties were evaluated. Crystallinity only increased in Suyunuo 5 after exposure to high temperature at late grain filling stage. The effects of heat stress on digestibility and swelling power were dependent on varieties and stages. Generally, swelling power was increased by heat stress at early grain development stage and digestibility was increased by high temperature at late grain filling stage, respectively. The results of correlation analysis indicated the starch with large granule size could swell well and easy digest. Peak, trough, final, and breakdown viscosities in response to heat stress were dependent on stages and varieties. In general, peak, trough and final viscosities were decreased and increased by heat stress at early grain formation and late grain filling stages, respectively; whereas the breakdown and setback viscosities were similar among the three treatments. Heat stress increased the gelatinization temperatures and retrogradation percentage. Gelatinization range decreased under heat stress at 1–15 DAP but remained constant under heat stress at 16–30 DAP in all varieties. The starch exposed to high temperature at 16–30 DAP presented higher digestibility and peak viscosity and lower retrogradation percentage than those at 1–15 DAP. Therefore, heat stress at early grain formation stage severely affects the physicochemical properties of starch.

Starches isolated from the rice (Jhelum and Kohsar) and corn (PS-43 and Shalimar-maize) cultivars were studied for their physico-chemical and morphological properties. Physico-chemical properties such as composition, water and oil absorption capacity, swelling power, syneresis, freeze–thaw stability and light transmittance showed significant differences among the starches. Amylose contents of starches separated from the Jhelum and Kohsar rice cultivars and PS-43 and Shalimar-maize corn cultivars were 6.33%, 4.90%, 7.52% and 8.09%, respectively. The granular size varied from 5.2 to 5.9 μm for rice starches and 11.4–12.0 μm for corn starches. Transmittance value of gelatinized pastes from all starches progressively decreased up to the 2nd day during refrigerated storage, except Kohsar rice starch which lost its clarity significantly up to 3rd day of storage. The pasting property revealed peak, breakdown and setback viscosity which were in the range of 2479–3021 cP, 962–1713 cP and 1293–2003 cP respectively.

The structural, physicochemical, gel textural, rheological, and in vitro digestibility properties as well as their relationships of non-waxy proso millet starch (NPMS) and waxy proso millet starch (WPMS) were evaluated by taking normal corn starch (CS) and potato starch (PS) as controls. Proso millet starch was mostly polygonal or spherical, with an A-type crystalline structure. Proso millet starch contained more short-branched chains (DP 6-24) compared with CS and PS. WPMS possessed higher crystallinity and more short-range ordered structures than NPMS. NPMS displayed higher pasting temperature, retrogradation rate and shear thinning degree, and lower gelatinization temperature and enthalpy than WPMS. The hardness and chewiness of starch gel formed by NPMS were higher than those of WPMS. All starch samples exhibited shear thinning behavior in the steady-flow test and typical elastic solid behavior in the dynamic rheological test. Moreover, NPMS was considered a potential formula for functional foods, with its lower rapidly digestible starch (RDS) and higher resistant starch (RS) contents than WPMS, CS, and PS. This paper revealed the influence of amylose content and structure on the physicochemical properties of different proso millet starch., Competing Interests: Declaration of competing interest We declare that we have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 Elsevier B.V. All rights reserved.)

Auricularia auricula-judae polysaccharide (AP) has unique molecular structures and multiple bioactivities with excellent gel-forming property and thermal tolerance. However, few researches focus on the interactions between AP and legume starches. In this study, the effects of AP on the pasting, gelatinization, rheology, microstructure, and in vitro digestibility of kidney bean starch (KBST) were evaluated. The pasting, gelling and structural properties of AP-KBST mixtures were characterized by rapid visco analyzer, rheometry, texture analyzer, laser particle analyzer, low-field nuclear magnetic resonance, Fourier transform infrared spectroscopy and scanning electron microscopy, respectively. And an in vitro method was employed to measure the digestibility of AP-KBST composites. The pasting viscosity, swelling degree of starch granules, viscoelasticity, gel strength, cold storage stability and water-retention capacity of KBST were enhanced with increasing AP concentration. The combination of AP and KBST exhibited a higher short-range ordered and a firmer and denser structure than that of KBST alone. Moreover, AP increased the contents of resistant starch and slowly digestible starch, which were positively correlated with the storage modulus and the degree of order, thereby suggesting that the formation of strong and ordered gel network structure by synergistic interactions between AP and KBST was responsible for the reduced starch digestibility., (Copyright © 2021. Published by Elsevier B.V.)

Starch isolated from litchi kernel was subjected to high-pressure (HP) treatment at selected pressures (300, 450 and 600 MPa) for 10 min, and evaluated for its rheological, morphological, thermal and structural properties. The amylose content of native litchi kernel starch (LKS) was 17.4%, which increased significantly upon pressurization. The temperature sweep test of the untreated starch sample resulted in the peak G' and G″ values of 3417 and 283 Pa, respectively, and those values decreased after pressurization. Oscillatory rheological measurements showed the frequency dependency of tested starch pastes. Furthermore, the mechanical rigidity of the starch pastes improved with pressure treatment. Morphological studies revealed that starch granule structure remained intact after pressurization; however, pressure >450 MPa resulted in surface roughness and small cavities. HP treatment significantly influenced thermal properties of LKS, in particular at 450 and 600 MPa, where a significant drop in the transition temperatures and enthalpy values were recorded. The HP-treated starch samples exhibited distinct X-ray diffraction pattern of native LKS i.e. the blend of A- and B-type allomorphs with a predominating A-type crystalline structure. Upon pressure treatment, the disappearance of 2θ peak at 5.6° and significant changes in peak intensities confirmed the structural change in the starch matrix., Competing Interests: Declaration of competing interest The authors declare no conflict of interest., (Copyright © 2021 Elsevier B.V. All rights reserved.)

A comprehensive study was conducted to elucidate physicochemical and structural properties of sago starches. Two sago starch granules were oval in shape with an average diameter of 34.41 μm and had C-type polymorph with a crystallinity of about 28.13%. The amylose and resistant starch (RS) contents of two sago starches were higher than those of corn and potato starches. The two sago starches had a large amount of A and B1 chains (DP 6-24) which could form double helix structures. FTIR exhibited that the structure of two sago starches had a lower degree of order. The peak viscosity and breakdown of sago starch 2 were lower than corn starch, and the setback was higher than potato starch. Additionally, sago starches had lower gelatinization enthalpy and higher regeneration tendency. According to rheological results, sago starches showed lower shear thinning degree and thixotropy compared to corn and potato starches. Sago starch 1 gels represented the highest hardness, adhesiveness, springiness and cohesiveness, which could be used as potential food stabilizer. This study revealed the characteristics of two sago starches compared with other starches. The results indicated that the amylose content and amylopectin structures had significant influence on the physicochemical properties of sago starch., Competing Interests: Declaration of competing interest The authors declare no conflict of interest., (Copyright © 2020 Elsevier B.V. All rights reserved.)

Faba bean starch was crosslinked (CL) at different levels (1, 3 & 5%) using sodium trimetaphosphate and studied for physicochemical, thermal, pasting and in vitro digestibility characteristics. Further, films were prepared from these starches and characterized for moisture content, thickness, water solubility, opacity, water vapor permeability (WVP) and mechanical properties. Amylose content, swelling power and solubility decreased after modification. CL resulted in decrease in peak viscosity (PV) whereas pasting temperature increased; CL (5%) showed the lowest PV (6474 mPa.s). Steady shear properties showed flow behavior index values <1 for starch pastes, indicating pseudoplastic and shear-thinning behavior. Thermal properties of CL starches showed higher transition temperatures and enthalpy of gelatinization (ΔH gel ) as compared to native starch. ΔH gel values of CL starches ranged from 10.70 to 14.20 J/g whereas for native starch, the value was 9.47 J/g. CL resulted in increased resistant starch (from 49.8 to 61.1%), the highest value was for CL (5%). CL starch films exhibited lower moisture content, water solubility and WVP. Film thickness, however, was not affected by modification. CL (5%) starch film showed the highest tensile strength (14.28 MPa) and the lowest elongation at break (25.62%). CL resulted in improved mechanical and barrier properties of starch films., Competing Interests: Declaration of competing interest The authors declare no conflict of interest., (Copyright © 2020 Elsevier B.V. All rights reserved.)

Native and gamma (γ) irradiated lotus seed starches were studied for their physicochemical, thermal, pasting and morphological properties. Upon gamma irradiation of 5, 10, 15 and 20 kGy, amylose content of starches was decreased as the dose of irradiation was increased. Lotus seeds starch granules had bimodal size distribution varying in size from small to large. Observation under scanning electron microscope (SEM) showed that at low dose of irradiation (5, 10kGy), no significant changes were observed in shape and size. However, minor alterations were notice during treatment of 15kGy and 20 kGy, which included roughness. Irradiation significantly decreased the pasting properties (peak, trough, final and setback viscosities) of the starch. For native starch, T o , T p , and T c of 137.44 °C, 138.29 °C and 143.21 °C and 169.51 °C, 169.72 °C, and 177.73 °C respectively was observed for first and second peak. Upon irradiation, the gelatinization temperatures were decreased. The irradiated starch showed no change in diffraction pattern compared to native lotus seed starch but a dose-dependent decrease in relative crystallinity was observed., (Copyright © 2020 Elsevier B.V. All rights reserved.)

The effects of Mesona chinensis polysaccharide (MCP) on the pasting, rheological properties, granule size, and water mobility of tapioca starch (TS) were investigated at different gelatinization temperatures (75 °C and 95 °C). The structures of tapioca starch-Mesona chinensis polysaccharide (TM) gels formed at different gelatinization temperatures were investigated by X-ray diffraction (XRD) and scanning electron microscopy (SEM). Results showed that the peak, trough, and final viscosities of TM-95 mixtures were lower than that of TM-75 mixtures. Addition of MCP had a significant reduce (p < 0.05) on the granule size and transversal relaxation time of TM mixtures at the two gelatinization temperatures. Rheological analysis also showed that the addition of MCP increased the consistency indexes (K) and decreased the flow behavior indexes (n) of TM-95 and TM-75 gels. XRD results confirmed the diffraction peak of TM-95 gels became blunt and wider, and the diffraction peak at 17° and 23° of TM-75 gels could be observed after MCP added. In addition, the microstructures of TM-75 gels were more compact than that of TM-95 gels. These results can promote the development of TS-based products and application of MCP at different gelatinization temperatures., Competing Interests: Declaration of competing interest The authors declare that they have no conflict of interest., (Copyright © 2020 Elsevier B.V. All rights reserved.)

Oat starch is getting attention owing to its usefulness and potential in a number of food and non-food applications. Starch is by far the main component of oat grains and possesses some unique chemical, physical, and structural properties when compared with other cereal starches. Oat starch offers untypical properties such as small size of granules, well-developed granule surface and high lipid content. Variation in amylose and amylopectin proportion along with the properties associated with the amylopectin molecule makes diversity in composition of oat starch. The pasting and rheological properties of oat starches control food product quality. This review articles outlines the recent developments in understanding of the starch isolation, chemical composition, morphology, pasting, rheological and thermal characteristics and various application of oat starch. Potential applications of oat starches are also reviewed., Competing Interests: Declaration of competing interest None., (Copyright © 2020 Elsevier B.V. All rights reserved.)

Starch-based edible films could offer non-chemical means for preserving perishable commodities. The present research investigated the effectiveness of native and heat treated Octenyl succinic anhydride (OSA) modified wheat starch in edible film making. Pasting and rheological properties of the native and OSA modified starch as well as antioxidants and sensorial attributes of coated and non-coated grapes were evaluated. The peak and final viscosity of the OSA modified wheat starch (1270 Pa and 1589 Pa) was found to be higher than native starch (1120 Pa and 1490 Pa). Magnitude of G' and G″ was slightly increased with the increase of frequency. Modified starches showed lesser values for Peak G' as compared to native starch. G' and G″ values of native starch were 2145 and 250 Pa whereas for OSA modified starch, these values were 1780 and 190 Pa. Results exhibited that starch based coating have potential to maintain total phenolic content, total carotenoids and scavenging activities as well as the shelf life and quality of grapes for 13 days. The coated grapes were also found microbiologically safe for human consumption. OSA modified starch based coating was found to be more effective as compared to native wheat starch. Therefore, this study suggested that the edible coating with good water barrier properties will be beneficial for fruit processors to enhance the shelf-life of fresh produce., (Copyright © 2019 Elsevier B.V. All rights reserved.)

This research investigated the effectiveness of heat treated (120 °C for 1, 2, 3 h) OSA modified mungbean starches, as fat replacers in cake. Physicochemical, pasting, rheological properties of the modified starch and textural and sensorial attributes of cakes incorporated with OSA modified mungbean starch at 10, 20, 30 and 40% were evaluated. The pasting viscosity of the OSA modified mungbean starches was found to be higher when compared with native starch. Magnitude of G' and G″ was slightly increased with the increase of frequency. Modified starches showed lesser values for Peak G' as compared to native counterpart starch while reverse was observed for G″ value during heating. The cakes containing OSA modified mungbean starch a higher specific volume. The study concluded that cakes prepared from 30% OSA-MS possessed the best texture, desirable color and mouthfeel and thus, found to be highly acceptable as indicated by their overall quality score., (Copyright © 2019 Elsevier B.V. All rights reserved.)

In this study, viscoelastic properties and textural profile analysis of starches from two canary seed varieties (CDC Maria and C05041) were compared with wheat starch. Based on amplitude sweep, the limiting strain values were 5.7%, 5.4% and 16.3% for CDC Maria, C05041, and wheat starch gels, respectively. The yield stress values at the linear viscoelastic limit (τ y ) and flow point (τ f ) of wheat starch (25.4 & 35.5 Pa, respectively) were higher than CDC Maria (14.3 and 24.2 Pa, respectively) and C05041 (6.5 and 9.1 Pa, respectively) starches. On the other hand, canary seed starches showed higher modulus at flow point (G f , 51.2-108.4 Pa) than wheat starch (41.2 Pa). In frequency sweep, canary seed starch gels showed lower frequency dependency (n' = 0.033-0.009) in comparison with wheat starch gel (n' = 0.063), categorizing the samples between weak and strong gels. On the basis of creep parameters of Burger model, CSSs illustrated more elastic behavior than wheat starch. The results of dynamic temperature sweep showed that canary seed starches exhibited higher peak, final, breakdown and setback viscosities in compare to wheat starch. Textural profile analysis provided the values of hardness (32-101 g), adhesiveness (0.03-0.17 mJ), cohesiveness (0.60-0.97) and gumminess (24.7-83.3 g) for the gels (15% w/w)., (Copyright © 2018. Published by Elsevier B.V.)

Starches from extraordinarily soft wheat (Ex-SW), medium-hard wheat (MHW) and hard wheat (HW) varieties were evaluated for various properties and their relationship with each other was established. Varieties showed wide variation in grain hardness index (GHI) that varied between 17 and 95. Starches were evaluated for physicochemical properties, granule size distribution, starch morphology, pasting and thermal properties. Starches from MHW showed the presence of the largest proportion of A-type granules and the smallest proportions of B-type and C-type granules whereas Ex-SW showed the greatest proportion of C-type granules. Starches from HW and MHW varieties showed lower swelling power (SP) and higher amylose content (AC) than that from Ex-SW varieties. Starches from HW varieties had greater crystallinity than starches from Ex-SW. Transition temperatures of starch gelatinization decreased with decrease in GHI., (Copyright © 2018. Published by Elsevier B.V.)

The selected thermal and rheological properties of pumpkin starches were compared with values evaluated for corn and potato starch. The pumpkin starches had lower pasting temperatures (by near 3°C and 24°C than potato or corn starch respectively), the peak viscosity (nearly 2300mPas lower than potato starch) and higher final viscosities (by 80-120mPas than those for potato starch and by 1700mPas in relation to corn starch). The thermal profile of pumpkin starches examined by the DSC method were quite similar to those of potato starch but lower than those of corn. The retrogradation degree of pumpkin starch was lower by 5-26% than that for corn or potato starches. The thermal treatment of starches led to the formation of radicals. Pumpkin starches were less susceptible to the formation of radicals than potato starch and had less about 0.3-1.3×10 15 radicals/g than potato starch., (Copyright © 2017 Elsevier B.V. All rights reserved.)

Starch isolated from lentil was subjected to two treatments namely sonication and, a dual treatment of sonication and irradiation at a dose of 5kGy. Lentil yielded 26.12±1.56g starch/100g of lentil. Chemical composition of native starch revealed 7.83±0.28% moisture, 0.23±0.30% protein, 0.35±0.05% fat and 0.10±0.00% ash. The results revealed that pasting properties of lentil starch were not affected upon sonication. However, these decreased significantly (p≤0.05) upon dual treatments. Amylose content of native starch was 31.16±1.80g/100g which showed a decrease upon sonication and dual treatments. Sonication and dual treatments (sonication and irradiation) decreased hunter 'L' value while 'a' and 'b' values showed an increase. Syneresis decreased more or less insignificantly upon sonication. However, a significant decrease in syneresis was observed after 120h storage following dual treatments. Sonication did not decrease the functional properties significantly while as dual treatment induced a significant decrease in functional properties. FT-IR analysis revealed a decrease in the intensities of OH, CH and OC stretches and CH 2 bending upon sonication and dual treatments., (Copyright © 2017 Elsevier B.V. All rights reserved.)

In this study, the effects of barley β-d-glucan (BBG) on the pasting and rheological properties of wheat starch (WS) were studied. Rapid visco-analyzer (RVA) results showed that addition of BBG induced a significantly increase of pasting viscosities (p<0.05). Steady shear rheological measurements showed that BBG increased the consistency index (K, Pas n ) and decreased the flow behavior index (n). Higher modulus (G', G″) and tan δ values were observed in dynamic viscoelasticity measurements, suggesting that the pastes were less solid-like in the presence of BBG. The median diameter of the pasted starch particles exhibited much larger than the control. The swelling power, the solubility and the amount of leached amylose increased with the increase of the BBG concentration. All the results demonstrated that BBG promoted the pasting process of WS granules, supporting that the interaction between WS and BBG could occur in the systems, which could also be confirmed by the scanning electron microscope observation., (Copyright © 2016 Elsevier B.V. All rights reserved.)

This work is focused on the understanding of the apparent viscosity profile of corn starch, in terms of the physicochemical and morphological changes that take place during the thermal profile of starch-water suspension to its respective gel formation. A mathematical model was used to obtain the experimental operating conditions that satisfy the Froude number. Freeze drying samples are studied in different stages along the pasting profile. Changes in the structural properties of the samples are studied using X-ray diffraction, and the morphological changes are followed using scanning electron microscopy, differential scanning calorimetry was used to analyze the thermal changes in starch. The changes in the pasting profile are associated with structural, thermal,and morphological changes of the system and the analysis of the physicochemical transformation that occur during the pasting profile are explained. The finding in this work does not show evidence of gel retrogradation at the end of the cooling process., (Copyright © 2016 Elsevier B.V. All rights reserved.)

The influence of enzymatic hydrolysis of starch on the pasting properties of barnyard millet was studied using a rheometer. The effects of blending hydrolyzed barnyard millet wort with milk at different ratios (0:1, 1:1, 1:1.5 and 1:2) on flow and viscoelastic behavior were investigated. From the pasting curves, it was evident that enzymatically-hydrolyzed starch did not exhibit typical pasting characteristics expected of normal starch. The Herschel-Bulkley model fitted well to the flow behaviour data, with coefficient of determination (R(2)) ranging from 0.942 to 0.988. All milk-wort blends demonstrated varying degree of shear thinning with flow behavior index (n) ranging from 0.252 to 0.647. Stress-strain data revealed that 1:1 blend of milk to wort had the highest storage modulus (7.09-20.06Pa) and an elastically-dominant behavior (phase angle <45°) over the tested frequency range. The crossover point of G' and G" shifted to higher frequencies with increasing wort content. From the flow and viscoelastic behavior, it was concluded that the 1:1 blend of milk to wort would have least phase separation and better flowability during spray drying., (Copyright © 2016 Elsevier B.V. All rights reserved.)

High hydrostatic pressure (HHP) can lead to starch gelatinization at room temperature, while the retrogradation mechanism of HHP gelatinized starch is not well known. HHP gelatinized normal and waxy corn starches were stored at room temperature for 192 h in order to investigate the retrogradation characteristics. The scanning electron microscopy (SEM), polarised light microscopy and differential scanning calorimetric (DSC) analysis showed that the pressurization of normal and waxy corn starch suspensions with concentration of 30% (w/v) at 600 MPa for 15 min resulted in a complete gelatinization. In addition, the pressure-gelatinized normal and waxy corn starch gels were stored and subjected to X-ray diffraction (XRD) analysis, resistant starch content determination, swelling power and pasting behavior. The retrograded normal maize and waxy maize starch showed a substantial loss of A-type crystallinity. Both pressure-gelatinized normal and waxy corn starches showed an increase in resistant starch content and relative crystallinity degree with the increase of storage time. In addition, restricted starch swelling power and lower pasting viscosities were observed for these two retrograded starches. The amylose molecule within starch granules has been regarded as the main factor to affect the structural and physicochemical properties during the retrogradation process of HHP-gelatinized starch granules., (Copyright © 2015 Elsevier B.V. All rights reserved.)

Starch isolated from wild arrowhead tuber was treated by γ-irradiation at 0, 5, 10 and 15kGy doses. Arrowhead tubers yielded 40.33% starch and its chemical composition revealed moisture, protein, ash and fat were 8.34±0.09%, 0.26±0.04%, 0.58±0.02% and 0%, respectively. Physicochemical, morphological and pasting properties of native and irradiated tuber starches were investigated. The results showed that peak, trough, final, and setback viscosities were significantly (p≤0.05) reduced, whereas the breakdown viscosity increased following irradiation. Physicochemical properties differed significantly and showed strong dose dependent relationship. Solubility, water absorption capacity and transmittance increased, whereas swelling power, bulk density and syneresis decreased upon increase in irradiation of starch. Correlation studies showed that irradiation dose was positively correlated with water absorption capacity and solubility index while it correlated negatively with pasting properties, swelling index, syneresis, and freeze thaw stability., (Copyright © 2015 Elsevier B.V. All rights reserved.)