Search

This study aims to develop and characterize rice starch nanocomposites containing silver nanoparticles (AgNPs) derived from onion peel extract (OPE) as a reducing agent. The scanning electron microscopy (SEM) images reveal the formation of semi‐spherical shaped nanoparticles. Also, the peaks obtain at 3 keV using energy dispersive spectroscopy (EDS) indicates the presence of elemental silver. Active films loaded with AgNPs are subjected to SEM and show that incorporation of AgNPs lead to the development of embedded starch matrix as compared to control sample. The decrease in moisture content and water vapor permeability is quite noticeable by increasing the AgNPs concentration and ranges between (8.58–11.32)% and (6.74–10.90) × 10−9 g−1 s−1 Pa−1, respectively. The results of tensile test suggest that tensile strength is significantly increased after incorporation of nanoparticles in films. The active films possess improved antibacterial activity against food pathogens. Hence, the present investigation suggests economical and advantageous way to formulate nanocomposite films from rice starch that are loaded with AgNPs derived from an agro waste material, i.e., onion peels that are rich in phenolic compounds but are usually discarded by food processors. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

Barley starch was dual modified by hydroxypropylation using 8% and 12% propylene oxide, separately, based on starch weight (dry basis) followed by cross-linking through addition of 1% mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) to form 8HPCL and 12HPCL E1442 (hydroxypropylated-distarch phosphate) barley starches, respectively. These modified starches were incorporated at 5% and 8% levels in soups. Functional characteristics of starches like swelling power, solubility and water retention capacity greatly improved after dual modifications. Paste clarity increased fivefold in case of 12HPCL (starch prepared using 12% propylene oxide and 1% mixture of STMP and STPP) modified barley starch. Higher level of hydroxypropylation also declined the retrogradation process in starches. All soups demonstrated thixotropic behaviour with flow behaviour indices less than one. Soup [S-(8HPCL) 8 ] made with addition of 8% (8HPCL) barley starch demonstrated highest linear viscoelastic region (LVR), yield stress (τ y) and complex viscosity (Ƞ⁎). Lowest value of tan δ (0.09) was also observed for S-(8HPCL) 8 soup, suggesting its higher consistency. Native barley starch when added to soup at a level of 5% was the least acceptable in terms of sensory characteristics. • Chicken soups were prepared using native barley starch (NB) and E 1442 barley starches. • 5% and 8% levels of propylene oxide with 1% STMP/STPP was used for modification. • E1442 starch modified with 8% propylene oxide showed higher G′ in soup (8% level). • The E 1442 barley starch soups showed higher sensory scores compared to NB at 5% level. • High complex viscosity of 8% E 1442 starches suggested better thickening potential. [ABSTRACT FROM AUTHOR]