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This research evaluated the effect of different levels of extrusion process energy during the production of wheat and sorghum‐based feeds on the growth performance and digestibility of Pacific white shrimp (Litopenaeus vannamei). Process energy consisted of mechanical and thermal components, which were both modulated via varying preconditioner steam addition. Diets were formulated to be isonitrogenous (36% protein) and isolipidic (8% fat), with three levels of thermal energy (TE) input during preconditioning (high, medium, and low). All diets showed increased starch gelatinization with increased TE, with the wheat‐based diets undergoing a greater degree of gelatinization than the sorghum‐based diets. There were no significant differences in final biomass, weight gain, feed conversion ratio (FCR), or survival among the different treatments. However, digestibility results showed that wheat‐based diets had significantly higher apparent digestibility coefficients (ADCs) for both protein and energy compared to sorghum‐based diets. Overall, increased starch gelatinization that correlated with greater digestibility was observed, but this effect was reduced in the sorghum‐based diets. These findings suggest that sorghum can be used as a viable alternative to wheat in shrimp feed without negatively impacting their growth performance, while also offering potential cost savings to producers. [ABSTRACT FROM AUTHOR]

Native starch Pickering stabilizer without chemical modification has attracted research interest in food field. However, the behaviors of starch particles at interface are seldom studied. In this paper, ultrafine starch particles (USPs) are grounded with a planetary ball mall from various starch species down to 1–2 µm in size. USP and starches are used to prepare Pickering emulsions. With size decrease, USP has more negative zeta potentials, stronger hydrogen bonds, better hydrophilicity, and better emulsifying abilities than their counterparts of starches. Millet starch has better emulsion stability than OSA modified starch. Glutinous USP outperforms in stabilization due to higher emulsion height and no oil phase separation. USP behaves differently at interface or in water phase, which is attributed to starch species, amylose and amylopectin contents, and gelatinization. This work can inspire the behavior investigation of starch particles in nano/micrometers at interface during storage. [ABSTRACT FROM AUTHOR]

The present work evaluates starch from 29 diverse pea accessions for structural (amylose content and amylopectin chain length distribution), granule size distribution, thermal, pasting, and retrogradation properties. Amylose content and the proportion of amylopectin chains with the degree of polymerization (DP) of 6–10, 11–20, and >20 vary in the range from 21.4% to 57.0%, 17.9% to 25.8%, 64.0% to 66.5%, and 9.4% to 16.7%, respectively. Starches with a higher proportion of small granules (<5 µm) have a greater proportion of amylopectin chains with DP > 10 and exhibit higher transition temperatures/enthalpy and vice versa. Retrogradation in starch pastes relates negatively to the proportion of amylopectin chains with DP < 10. Paste viscosities relate negatively with amylopectin chains with DP > 10, amylose content, and retrogradation while positively with transition temperatures/enthalpy and the potential of granules to swell. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the effect of ultrasound (US) processing on the physical and powder flow properties of nixtamalized corn flour (NCF) and its influence on the quality parameters of tortillas such as texture, yield, and the presence of amylose-lipid complexes. Nixtamalized corn flour modified by ultrasound (NCFMU) exhibited lower lipid content (3.35%), higher WAI, and higher WSI, as well as higher enthalpy of gelatinization (6.92 J·g− 1) and minimum setback viscosity (2934cP). Also, US processing improved the moisture content corresponding to minimum integral entropy (MIE) of adsorption and reduced caking (138.77 N), cohesiveness index (18.03 N·m·g− 1), and the speed flow dependency values of NCFMU. SEM analysis revealed a rough surface of starch granules in NCFMU. Tortillas prepared from NCFMU exhibited higher values of tensile (2.51 N) and cutting force (23.75 N), as well as flour yield (1.52 kg of tortillas made per kg of flour), than those prepared from NCF. DSC and RVA analyses revealed the formation of amylose-lipid complexes in tortillas prepared from NCFMU. This study provides valuable information on the conditions of US for its employment as an easy, novel, and suitable strategy for obtaining NCF with improved pasting and thermal properties, most desirable moisture-storage conditions, and flow powder behavior, while a better tortilla product is obtained. The effects provided by US could be useful for its application in improvements of NCF with limited functionality, such as those obtained from maize varieties not suitable for the tortilla industry. [ABSTRACT FROM AUTHOR]

This study investigates the influence of particle size on the chemical, technological, rheological, thermal, and structural properties of whole pinhão flour, employing pre-gelatinized seeds, in response to the growing demand for diverse and healthier food choices. The fractionation conducted using RO-TAP® at different particle sizes (210 μm - P1, 149 μm - P2, 105 μm - P3, and < 105 μm - P4) led to significant changes in chemical composition, mineral content, viscosity, and thermal characteristics. The P3 fraction emerged as particularly promising, with elevated levels of total carbohydrates (60.27 g/100 g), total starch (46.14 g/100 g), and viscosity (1,545.50 cP), making it ideal for baking. Remarkably, P1 and P4 fractions exhibited elevated levels of fiber (46.96 and 38.57 g/100 g), phenolic compounds (13.35 and 13.51 mg EAG/g), and in vitro antioxidant activity. Lipid content increased inversely with particle size, accompanied by a decrease in resistant starch. All the pinhão fractions exhibited substantial mineral content, ranging from 2 to 2.24 g/100 g. Infrared spectroscopy analyses highlighted compositional similarities in samples, which uniformly exhibited type C crystallinity and high crystallinity indices (38.89%, 44.28%, 47.11%, and 46.46%, respectively). Fibers negatively affected viscosity, thermal properties, and starch gelatinization. Notably, the fraction with the smallest particle size demonstrated improved suitability for developing gluten-free bread products. This study highlights the importance of processing and fractionating pinhão flour to enhance resource utilization efficiency. Furthermore, the findings provide tangible insights to enhance pinhão production and processing chains, fortifying the food industry and addressing consumer preferences for healthier and more diverse products. [ABSTRACT FROM AUTHOR]

A prototype far-infrared (FIR) dryer was developed to study the effects of far-infrared radiation on physicochemical properties changes of rice flour and energy consumption for gelatinization. A thin layer of rice flour was exposed to different FIR intensities (11.2, 8.5, and 7.8 kW m−2) and different time intervals (2–16 s). The degree of gelatinization, viscosity changes, color changes, acidity changes during storage, and energy consumption for gelatinization were measured. The degree of gelatinization, color changes, and viscosity increased with FIR intensity and exposure time. Gelatinized rice flour showed significantly (p < 0.05) lower acidity development compared to non-gelatinized flour during storage. The drying rate increased, and specific energy consumption decreased with increasing FIR intensity. It was found that optimum gelatinization can be achieved at 11.2 kW m−2 FIR intensity for 16 s. All these results confirm that FIR is an effective source of rice flour roasting. [ABSTRACT FROM AUTHOR]

The objectives of this study were to evaluate the nutritional characteristics of bakery by‐products (castella, pancake, baumkuchen) and their effect on rumen fermentation in vitro as compared with steam‐flaked corn and barley as human‐edible grains. The fermentation pattern of sugar and starch as pure components was also investigated. Additionally, rumen pH was evaluated using a low‐capacity buffer. Bakery by‐products contained high sugar (212–590 g/kg DM) and starch (262–545 g/kg DM). Castella exhibited the highest sugar content, whereas pancake and baumkuchen were rich in starch and ether extract within bakery by‐products, respectively. The gas production rate at the early phase of incubation was higher in bakery by‐products than in grains, and the highest in castella among all feeds. Bakery by‐products produced higher total organic acids and propionate than grains. Bakery by‐products also exhibited a lower rumen pH than grains during twenty‐four hours of incubation with a low‐capacity buffer. As pure components, sucrose showed a higher gas production rate and lower pH than starch. Overall, compared with grains, bakery by‐products have the potential not only to supply more energy to ruminants but also decrease rumen pH because sugar and starch in bakery by‐products ferment rapidly and produce higher organic acids in the rumen. [ABSTRACT FROM AUTHOR]

Yam (Dioscorea. sp.) is an edible starchy tuber with potential for being a commercial source of starch for industrial purposes, but yam starch is underutilized. The dynamic oscillatory and thermal properties of yam starches from sixteen varieties each of Dioscorea. rotundata, Dioscora. alata, Dioscorea. bulbifera and one variety of Dioscorea. dumetorum from Nigeria were studied to determine their potential for industrial utilization. The storage modulus, loss modulus, damping factor and complex viscosity as a function of frequency (ω) of the dioscorea gels, as well as the onset temperature (To), peak gelatinization temperature (Tp), end of gelatinization (TC), and gelatinization enthalpy of the starches were determined by standard procedures. Results showed that all the dioscorea starches showed a typical elastic behavior with the magnitude of G′ greater than G″ while tan δ < 1 in all varieties. Thus, the starch gels were more elastic than viscous. All the starch gels exhibited shear thinning characteristics and showed frequency (ω) independence characteristics of weak gels. D. rotundata varieties had the lowest ∆Hgel, while D. bulbifera varieties had the highest. The diversity of the visco-elastic and thermal properties of the yam starch gels from different varieties and species can be an advantage in their utilization in both food and non-food industries. [ABSTRACT FROM AUTHOR]

It is inevitable for the occurrence or built-ups of disturbing cations, especially Ca2+ or Mg2+ ions, in process water during the flotation of iron oxides by using starch as flocculants. In addition to alkali concentrations and temperature, water quality could have an essential role in changing the physicochemical properties of the starch solution and consequently disturbing its flocculation performance on particles. This study aims to identify the effects of magnesium ions on the gelatinization characteristics of starch and its flocculation properties on particles through a series of tests, such as flotation tests, settling tests, size analyses, zeta potentials, powder contact angle, Fourier Transform Infra-Red (FTIR) and X-ray Photoelectron Spectroscopy (XPS) measurement. All results show that magnesium ions at = 4 mmol/L have a positive role due to enlarging the sizes of the particle flocs and accelerating their settling rates. The occurrence of Mg2+ ions at higher concentrations during starch gelatinization only obtains a starch sol-gel with entangled configurations and preoccupied active sites, resulting in the slower settling rate of the particle flocs and less hydrophilicity on mineral surfaces. It could be attributed to the cross-link interactions of magnesium-based precipitates with the acidic groups, especially carboxyl groups on the starch remnants. The suitable acid/base interactions between Mg(OH)2/MgCO3 compounds with these groups in the starch suspension could be beneficial for enhancing the flocculation of hematite as they could build bridges among the pieces and enlarge their sizes as a "load carrier" for aggregation with minerals. However, too much cross-linking could reentangle the remnants, block their adsorption sites on mineral surfaces, and eventually, weaken the flocculation capacity of starch. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

When wheat experiences a cold-temperature 'shock' during the late stage of grain filling, it triggers the abnormal synthesis of late-maturity α-amylase (LMA). This increases the enzyme content in affected grain, which can lead to a drastic reduction in falling number (FN). By commercial standards, a low FN is taken as an indication of inferior quality, deemed unsuitable for end-product usage. Hence, LMA-affected grains are either rejected or downgraded to feed grade at the grain receiving point. However, previous studies have found no substantial correlation between low FN-LMA and bread quality. The present study extends previous investigations to semi-solid food, evaluating the physical quality of fresh white sauce processed from LMA-affected flour. Results show that high-LMA flours had low FNs and exhibited poor pasting characteristics. However, gelation occurred in the presence of other components during fresh white sauce processing. This demonstrates that LMA-affected flours may have new applications in low-viscosity products.

The thermal properties of dough are critical for eating and processing quality of wheat flour‐based products. Although the gelatinization properties of wheat starch or flour as affected by starch molecular structures have been investigated, it remains largely unexplored how starch structures determine the gelatinization properties of wheat dough. The gelatinization properties of 10 wheat flours and corresponding doughs with distinct starch fine molecular structures are thus investigated. A parabolic relationship is observed between amylose content and gelatinization temperatures of both wheat flour and dough. Amylopectin molecular size is positively correlated while amylose molecular size negatively correlates with gelatinization onset and peak temperatures of wheat flour. Amylose molecular size is negatively correlated with gelatinization temperatures of wheat dough. Possible mechanisms are further discussed. These results provided first associations between starch molecular structures and thermal properties of wheat dough, and their difference compared to those from wheat flour, which can help the food industry select suitable wheat varieties with improved dough quality. [ABSTRACT FROM AUTHOR]

This study aims to determine the effect of annealing on the glucomannan, protein, and water content of porang (Amorphophallus Muelleri Blume) flour. The material was a porang tuber from a farmer in Lubuk Pakam Regency in the second plant period. The method was completely randomized with temperature treatments of 30 °C, 40 °C, and 50 °C, and time; 3 hours, 4 hours, and 5 hours-parameters observation consisting of water content, protein, glucomannan, and yield. Annealing time significantly affects water content, glucomannan, and yield. It is related to the longer the time; the more water-soluble compounds were lost. It increases the amount of glucomannan and decreases the yield. The temperature significantly affects water content, protein level, glucomannan content, and yield. At the temperature reaches 40 degrees Celsius, the number of glucomannan increases, which is associated with the beginning of the gelatinization process. At the onset of gelatinization, the starch granule structure weakens, allowing it to be readily crushed and liberated from glucomannan. This study indicated that glucomannan content decreased significantly as the temperature increased to 50 °C. It is hypothesized that the gelatinization temperature of porang starch is low; therefore, gelatinization is complete at around 50 °C. However, it needs further research. The protein level decreases by increasing temperature due to protein denaturation. The annealing process at 40 °C for 5 hours gives the high glucomannan content. Glucomannan has a strong relationship with yield. The annealing process promised to be used in glucomannan production from porang tuber. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the effects of different varieties, year and location of growing, and their interactions, on wheat starch and flour properties, and to analyze the relationship between these attributes. The set of 92 wheat samples chosen to cover wide ranges in the parameters commonly used for the assessment of wheat flour and starch properties was reduced to a representative set of 27 samples. The obtained results showed that wheat variety and year significantly affected maximum viscosity (MV), alpha–amylase activity (AA), amylose content (AM), volume proportion of A-, B- and C-starch granules, as well as gelatinization temperatures, while the year and location by year interaction had a significant effect on the falling number (FN). In this work, a number of significant correlations were observed among analyzed starch and flour properties. AA was mostly influenced by the changes in packing of starch granules and granule size distribution, while gelatinization temperatures were affected by particle size distribution. Additionally, when testing the suitability of the parameters for the estimation of alpha–amylase activity, it was determined that Amylograph was more reliable in predicting alpha–amylase than FN because it provided a better description of the state of flour starch complex. [ABSTRACT FROM AUTHOR]

The availability of digestible energy from consumed starch depends on whether the starch is in an amorphous/digestible or ordered/less digestible form. The capacity of man to digest starch has been an evolutionary process where early hunter gatherers would have eaten crops with relatively low amounts of starch that is also not cooked. This requires a lot of digestive effort to extract calories and hence the efficiency in the body of the starch digestive process. Modern man, however, cooks (and has done for centuries) starchy crops. This, combined with the high starch contents of foods that are also readily available, has led to excess calories in the diet (from other nutrient sources too) and associated disease states. This article is designed to set the gelatinization of starch in the context of health and how starch processing needs to be regulated to control excess calories in the diet – many from starch. Key messages to gain from this review are that i) starch is a potential source of energy and depending on how and when it is processed and consumed it will impact on energy and health plus that ii) overall management of calories – including from digestible starch – is critical for optimal health. [ABSTRACT FROM AUTHOR]

In this study, the physicochemical properties of potato starch from different varieties were investigated. Furthermore, the relationships among gelatinization, retrogradation behavior, and impedance characteristics of potato starch gels were evaluated by texture analysis, low-field nuclear magnetic resonance spectroscopy, and electrical impedance spectroscopy. The results indicated amylose content was positively correlated with setback viscosity, and negatively correlated with T o and ΔH. In addition, impedance values of potato starch gels differed in a frequency-dependent manner. Notably, higher frequencies resulted in low diffusion of ions in prepared gels, which combined with the concentration of mobile ions in free water, led to a gradual decrease in impedance module. Compared with phase values, impedance module showed high correlation with gelatinization parameters (T o , T p , and T c) and viscosity parameters (peak temperature and setback viscosity), more notably at frequencies below 100 Hz. In this context, the electric current flowed through mobile ions that interacted with bound water attached to the starch molecules at lower voltage frequencies, and were repressed by the formation of an ordered and compact gel network during retrogradation. Collectively, these results indicate that impedance spectroscopy can be potentially used as an efficient and reliable method to predict gelatinization and retrogradation behavior of potato starch. • Electrical impedance spectroscopy (EIS) detects potato starch gels • Impedance modules correlate with thermal and pasting parameters • Impedance modules below 100 Hz closely correlate to T o , T p , T c , PT, and SV • EIS has potential to predict gelatinization and retrogradation of potato starches [ABSTRACT FROM AUTHOR]

Retrogradation is defined as the recrystallization or realignment of amylose and amylopectin chains upon cooling of gelatinization starch gels. The storage conditions such as the storage time and temperature are crucial factors that influence and govern the degree of retrogradation and in turn, affect the formation of resistant starch and alteration of thermal and rheological properties. This article investigates the effect of storage time and temperature on the properties of retrograded rice starch. Rice kernels of five different indigenous varieties, namely Diasang lahi, Khaju lahi, Dhusuri bao, Omkar, and Bili rajamudi were cooked by boiling in water and stored at 4 °C and −20 °C for 6 and 12 h, respectively. Differential scanning calorimetry (DSC) studies revealed in raw form that Bili rajamudi exhibited the highest peak gelatinization temperature (Tp, °C) at 79.05 °C whereas Diasang lahi showed the least Tp at 56.12 °C. Further, it was indicated that the Tp and degree of retrogradation (DR%) also increase with increasing time and decreasing temperature of storage. All samples stored at −20 °C for 12 h exhibited the highest degree of retrogradation DR%. Amongst all five varieties stored at −20 °C for 12 h, Omkar exhibited the highest %DR, followed by Bili rajamudi, Khaju lahi, Dhusuri bao, and Diasang lahi. A negative correlation was also established between Tp and resistant starch content (RS%). It was also observed that the resistant starch (RS%) content increased with the increasing time and decreasing temperature of storage. A strong negative correlation was observed between RS% and non-resistant starch (NRS%). Further, rheological studies indicated that retrogradation also affects the viscosity and dynamic rheological properties of starch. In this study, it was evident that extending storage duration from 6 to 12 h and lowering temperature from 4 to −20 °C impact retrogradation of rice starch, which in turn affects the starch's gelatinization, digestibility, and rheology. Rice starch retrograded at lower temperatures for a longer period could prove to be extremely beneficial for development of food products with better textural properties and high RS content or low glycemic index. [ABSTRACT FROM AUTHOR]

The water distribution of high hydrostatic pressure-gelatinized rice starch (HHGS) and heat-gelatinized rice starch (HGS) were investigated under various DGs from 20 % to 100 %, and the effect of hydration on the packing of liquid-crystalline polymer, helix-coil transition, ordered structure change and thermal properties were illustrated. The T 2 values at DG25%, the decreased characteristic dimensions of the lamellar structure, the increase of short chains, and the disappeared Maltese cross at DG50% for gelatinized rice starch indicated that the rice starch completed its hydration, which led to the entry of sufficient water to collapse of the crystalline lamellae and ordered structure. LF-NMR results showed that as DG increased, water molecules progressively entered into the tighter structure inside HHGS, and the T 2 value decreased and reached a minimum (0.086 ms) at DG75%, while the T 2 peak of HGS reached that position at DG25%. Therefore, the collapse of crystalline lamellae, the swelling of granules and the leaching of amylose of HHGS were limited, so the granules were more dispersed. The initial gelatinization temperature (T o) and the wide flat DSC peak of HHGS were basically maintained as DG increased. However, the peak of HGS shifted toward higher temperatures and became sharpened and narrowed. [Display omitted] • Different hydration level was a key distinction between HHP and heat gelatinization. • T 2 values were assigned to different water sub-populations in starch growth rings. • HHGS-50 % is a granular, partially pregelatinized starch. [ABSTRACT FROM AUTHOR]

[Display omitted] Tiger nuts are rich in both oil and starch. In this paper, an immiscible binary solvent consisted of water and hexane was used to separate oil and starch from tiger nut with the assistance of ultrasound. The effects of various factors including ultrasonic power, ultrasonic time, extraction temperature, water-hexane ratio and solid–liquid ratio on the oil yield were examined. The oil and starch obtained were characterized and compared with those obtained through conventional methods, such as mechanical pressing (MP) and solvent extraction (SE). The results indicated that all examined factors, especially water-hexane ratio significantly affected the oil yield. Under the optimum conditions, ultrasound-assisted immiscible binary solvent extraction (UASE) yielded more oil than SE and MP. The quality analysis revealed that the acid value and iodine value of UASE oil were comparable to those extracted using the MP and SE methods, but the peroxide value was lower, and the vitamin E content was higher. In addition, the starch from tiger nut after UASE exhibited lower viscosity, greater solubility and swelling power, and better thermal and freeze–thaw stability. This study demonstrated that the UASE method is an efficient and environmentally friendly technique for simultaneously extracting oil and starch from tiger nuts. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the fundamental properties, solubility, mechanical properties, barrier performance, and microstructural features of films composed of corn starch and glycerol. Changes in the microstructure were analyzed to understand how they relate to the physical and chemical properties of these films. Specifically, we found that increasing the gelatinization time decreased the film thickness, solubility, water vapor permeability, and maximum degradation temperature and increased the water content. A gradual increase in the water contact angle of the corn starch–glycerol films was observed with increasing gelatinization time. This trend is likely due to the disruptive effect of gelatinization on the crystalline and amorphous structures inherent in corn starch, resulting in reduced film crystallinity, degree of order (DO) and degree of double helix (DD). • Corn starch-based film was prepared by casting method. • Extended gelatinization time reduced film thickness significantly (0.135 ± 0.08 to 0.087 ± 0.04 mm). • Solubility decreased with prolonged gelatinization (18.55 ± 1.54 to 15.27 ± 1.65%). • Water vapor permeability showed a notable decrease (1.12 ± 0.03 to 0.75 ± 0.03 g•mm/(m2•day•kPa)). • Water content increased with longer gelatinization time (15.27 ± 1.12 to 18.34 ± 1.01%). • Water contact angle rose progressively (42.32 to 51.98°) due to gelatinization's impact on corn starch structure. [ABSTRACT FROM AUTHOR]

Hot compression molding was utilized to develop composite films from cassava starch (CS) and xanthan gum (XG). The addition of XG significantly reduces the hardness, loss angle, and gelatinization enthalpy of the film-forming materials, thereby lowering the difficulty of gelatinization. Without the addition of XG, cassava starch particles cannot fully gelatinize at the selected processing temperature. X-ray diffraction analysis revealed a significant enhancement in the gelatinization of starch after the addition of XG. Additionally, images from scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) demonstrate that the addition of XG promotes the formation of a more continuous and uniform film matrix. Film processability was assessed through thickness and optical, mechanical, and barrier properties. Upon XG addition, the thickness decreased from 1.86 mm to 0.08 mm, and the color difference decreased from 40.18 to 6.04. Compared to pure cassava starch film, XG addition decreased water vapor permeability and oxygen permeability while improving tensile strength and brightness. The optimum performance was observed with 4 % XG, where the elongation at the break was 31.22 % and the tensile strength was 14.15 MPa. This study confirmed the potential application value of XG in promoting starch gelatinization and improving the properties of composite film in the process of preparing starch film by hot compression. [Display omitted] • TCS/XG films have improved barrier and mechanical properties. • XG promoted the gelatinization of cassava starch in TCS/XG films. • The addition of XG facilitated the formation of a continuous and uniform film matrix. • XG significantly improved the structural continuity and compressibility of the film-forming compounds. [ABSTRACT FROM AUTHOR]

The gelatinization, pasting, and retrogradation of starch influence texture, quality, and shelf‐life attributes of many foods. The purpose of this work was to document the effects of a 50:50 glucose:fructose (glc:fru) mixture and sucrose solutions on these starch traits to provide a fundamental basis to explain the different texture and shelf‐life attributes of baked goods formulated with these sugars. Differential scanning calorimetry, rapid visco analyzer, and oscillatory rheometry were used to quantify the effects of glucose, fructose, glc:fru mixture, and sucrose at different concentrations (0% to 60% w/w), on the gelatinization temperature, pasting, and retrogradation properties of wheat starch. Distinct differences were found between the effects of sucrose and those of the monosaccharides including the glc:fru mixture. Sucrose elevated Tgel and pasting temperature most and decreased other RVA parameters compared to the monosaccharides as concentration increased. Fructose and the glc:fru mixture promoted amylopectin retrogradation, while retrogradation was inhibited in sucrose and glucose solutions. The glc:fru mixture had similar effects on starch properties compared to fructose under static measurement conditions (DSC), and the effects were in between those of glucose and fructose under dynamic conditions when shear was applied (RVA and rheology). These effects are explained by the phase separation and/or solute partitioning of the monosaccharide constituents of the glc:fru mixture. Sugar solution physicochemical properties correlated strongly with starch gelatinization and retrogradation. The results substantiate the important relationship between sugar physicochemical properties and solution dynamics with starch thermal properties, which in turn affect the texture and structure of starch‐containing food products. Practical Application: The quality attributes of starch‐containing baked goods are influenced by how different amounts and types of sugars affect starch cooking properties. The underlying mechanisms of the different sugar effects involve solution viscosity, intermolecular hydrogen bonding, and phase separation. Substituting one sugar for another has less effect on these starch properties in products with lower sugar concentrations than in products with more sugar. Mixtures of sugars behave differently than single sugars in different conditions due to phase separation. Baked goods made with glucose:fructose mixtures in place of sucrose likely have higher amounts of gelatinized starch and increased firmness (i.e., staling or retrogradation) over time. [ABSTRACT FROM AUTHOR]

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

High-pressure processing (HPP) is a novel technology that is used in many food processing operations to increase both the efficiency and a reduction in the energy and time required to modify and improve the physical and chemical properties of traditional food products. The objective of this study was to investigate the impacts of applying three treatments of a high hydrostatic pressure (HHP) and a control, i.e., 0, 100, 300 and 600 MPa, on the water absorption, gelatinization properties, and microstructural changes of wheat grains. The results indicated that the HHP treatments with a pressure of 300 and 600 MPa resulted in an increase of 16.7–24.8% in the mass of the grains; however, the pressure of 600 MPa did not result in a mass increase through water uptake. Further, the transition enthalpy increased with the HHP pressure, with 600 MPa defined as the threshold value for pressure. The results from this study demonstrated that a HHP treatment may enhance the soaking process of wheat grains and, thus, positively affect their gelatinization properties. These preliminary results may be used to improve the processing efficiency and quality of wheat-based products. [ABSTRACT FROM AUTHOR]

The applications of cryogels are defined by their porous morphology as well as mechanical properties. To achieve efficient regulation of porous properties for pectin cryogels, we selected starch as a potential polysaccharide regulator. Pectin/starch composite cryogels with different degrees of gelatinization were formulated, and two ways of starch gelatinization were considered: starch gelatinization occurred before or after pectin crosslinking during forming the hydrogel network. The results showed that high gelatinized starch (73.8 %–100.0 %) rendered pectin cryogels with denser pore morphology and higher mechanical strength. The pore diameter transferred from 160–200 μm to 40–60 μm with the degree of gelatinization, while the total porosity decreased by about 15 % and the specific surface area increased by about 100 m2/g. When starch gelatinization occurred before pectin crosslinking, the hydrogen bond interactions between gelatinized starch and pectin were formed to accelerate the gelation rate of the pectin Ca2+-dependent network. When gelatinization occurred after pectin crosslinking, the pre-formed pectin network delayed the breakdown of the starch crystalline structure during gelatinization. The qualitative regulation of the pore morphology in pectin cryogels by incorporating starches with varying degrees of gelatinization was confirmed. [Display omitted] • The pectin/starch composite cryogels with two gelatinization orders were prepared in this study. • Highly gelatinized starch decreased total porosity and increased the specific surface area of pectin cryogels. • Highly gelatinized starch gave pectin cryogels denser pore morphologies with small pore diameters. • The hydrogen bonding between starch and pectin are affected by the order of starch gelatinization. • Highly gelatinized starch could significantly enhance the mechanical strength of pectin cryogel scaffolds. [ABSTRACT FROM AUTHOR]

The purpose of this study was to compare the gelatinization and retrogradation properties of highland barley starch (HBS) using different extraction methods. We obtained HBS by three methods, including alkali extraction (A-HBS), ultrasound extraction (U-HBS) and enzyme extraction (E-HBS). An investigation was carried out using a rapid viscosity analyzer (RVA), texture profile analysis (TPA), differential scanning calorimetry (DSC), X-ray diffraction (XRD) and Fourier-transform infrared spectrometry (FTIR). It is shown that the different extraction methods did not change the crystalline type of HBS. E-HBS had the lowest damaged starch content and highest relative crystallinity value (p < 0.05). Meanwhile, A-HBS had the highest peak viscosity, indicating the best water absorption (p < 0.05). Moreover, E-HBS had not only higher G′ and G″ values, but also the highest gel hardness value, reflecting its strong gel structure (p < 0.05). These results confirmed that E-HBS provided better pasting stability and rheological properties, while U-HBS provides benefits of reducing starch retrogradation. [ABSTRACT FROM AUTHOR]

The effects of gelatinization at three selected temperatures (DSC characteristic peaks temperature: T O , T P , and T C) and subsequent cold storage (CS) treatment on structural characteristics, pasting, and rheological properties of maize starch (MS) were investigated. The pasting, rheological properties of MS was changed with the increase of gelatinization temperature from T O to T C , but were not further significantly changed if the gelatinization temperature was higher than T C. Pasting and thermal properties analysis suggested that gelatinization at T C (TC treatment) significantly increased the gelatinization and pasting temperature of MS. Moreover, TC treatment decreased breakdown viscosity by 8.49 times and setback viscosity by 2.53 times. Dynamic rheological measurements revealed that the TC treatment caused the lower G' and G" of MS, and decreased the thickening coefficient by 55.17 %. These results indicated that TC treatment could enhance the thermal stability properties of MS, inhibiting the shear and short-term retrogradation, the shear-thinning behavior of MS. Interestingly, the CS treatment further inhibited the shear and short-term retrogradation and the shear-thinning behavior of MS. The leaked starch molecules aggregate to form a harder structure after gelatinization and starch molecules were further aggregated after CS treatment, these all were hypothesized to be responsible for these results. • Gelatinizations significantly changed the properties of maize starch. • Gelatinization at T C more effectively improved thermal and rheological properties. • Gelatinizations and cold storage inhibited shear and short-retrogradation. • Gelatinizations caused the starch leakage and aggregate to form a harder structure. [ABSTRACT FROM AUTHOR]

This study presents a novel gelatinization-induced whole-grain rice fortification (GIWGRF) technology using a microwave-assisted screw conveying spraying and drying setup (MASCSD). The process involves microwave-assisted soaking of pregelatinized rice in a micronutrient solution, followed by steam-assisted gelatinization and drying. Rice with an initial degree of gelatinization (DG) of 58.87 ± 2.11 % was subjected to microwave-assisted spray-soaking with NaFeEDTA solution (2125 mg/400 mL) at 0.6 kW/kg microwave power density (MPD) for 20 min, achieving approximately 50 % moisture content. The rice was then steamed for 100 s to enhance gelatinization and micronutrient embedding, increasing DG from 58.23 ± 3.50 % to 75.86 ± 4.15 %. Subsequently, the rice was microwave-assisted dried at 0.6 kW/kg MPD for 65 min, resulting in a final moisture content of 13.21 ± 2.71 % (db). GIWGFRK exhibits similar physicochemical and cooking properties and offers 97.12 ± 2.26 % micronutrient uptake during spray soaking, 89.19 ± 2.33 % washing retention, and 65.77 ± 4.19 % cooking retention. Thus, this technique can be suggested as a practical approach to whole-grain-rice-fortification. [Display omitted] • Gelatinization-induced-whole-grain fortified rice kernel. • Developed using Microwave-assisted screw conveyor spraying and drying setup. • Fortified rice exhibited similar physicochemical properties as regular rice. • Offers significantly higher washing and cooking retention of iron. [ABSTRACT FROM AUTHOR]

This study introduces a novel approach by using puffed rice (PR) as a sustainable and innovative ink for 3D food printing. Due to gelatinization and dextrinization, PR saw notable water absorption and solubility gains, with a modest viscosity uptick from 39.2 to 49.9 RVU, sharply contrasting Native rice (NR)'s jump from 128.9 to 167.8 RVU, emphasizing PR's minimal retrogradation. Gelatinized rice (GR) demonstrates similar stability in viscosity changes as PR, yet it requires more water and extended processing times for gelatinization. Conversely, PR's puffing process, which eliminates the need for water, offers quicker preparation and notable environmental benefits. Rheological analysis at 25% PR concentration reveals an optimal balance of viscosity (η , 897.4 Pa s), yield stress (τ y , 2471.3 Pa), and flow stress (τ f , 1509.2 Pa), demonstrating superior viscoelastic properties that facilitate enhanced printability and shape fidelity. Texture Profile Analysis outcomes reveals that PR significantly enhances key textural properties including hardness, adhesiveness, and springiness at this specific concentration. These findings highlight PR's potential as an eco-friendly and efficient ink choice for 3D-printed food products, providing enhanced performance and sustainability compared to GR and NR. [Display omitted] • Puffed rice (PR) is explored as a novel, sustainable ink for 3D food printing. • Puffing enhances PR's water-binding capacity and rheological properties. • PR's suitability for 3D printing is analyzed through concentration variations. • The study explores PR's potential for intricate, custom food designs in 3D printing. • Rheological characteristics of PR correlate with texture, influencing 3D food printing applications. [ABSTRACT FROM AUTHOR]

The hard texture of brown rice, attributed to its bran layer, poses significant challenges in improving its palatability. This study investigated the effects of hot–air roasting on the morphological characteristics, thermal properties, and water absorption of brown rice, moisturized using a water–spraying method to enhance texture. Moisture–controlled roasting resulted in a significant difference in the L* values, with the highest observed at 20 % water content. The extent of cracking and fine fissure formation varied with roasting temperature, resulting in increased water absorption. These structural changes subsequently influenced the tan δ value, hardness, and stickiness in the rheological analysis post–cooking. The gelatinization degree significantly increased with higher roasting temperatures and retrogradation effects were noted at 130 °C and 150 °C with a 15 % water content during cooking. Texture and sensory evaluations confirmed an increase in hardness as retrogradation progressed. The observed changes in this study have a profound impact on the textural and sensory attributes of the final cooked product. • Hot air roasting changed morphology, thermal, and water absorption in brown rice. • Cracks, fissures, and water absorption varied with roasting temperature. • Fine cracks and fissures increased at 110 °C roasting and 15 % water content. • Higher temperatures increased gelatinization and retrogradation after cooking. [ABSTRACT FROM AUTHOR]

The influences of various gelatin emulsion additions on gelatinization, rheology, retrogradation and structural properties of waxy rice starch (WRS) were investigated. The gelatin emulsion was uniformly dispersed in the starch pastes, which increased the particle size through agglomerating around the starch powder particles. As gelatin emulsion content increased, the pasting viscosity of WRS pastes significantly increased (P < 0.05), whereas its setback value, gelatinization and retrogradation enthalpy decreased. Rheological measurements indicated that the addition of gelatin emulsion did not change the shear thinning behavior of WRS pastes blends, and the storage modulus and loss modulus were positively correlated with gelatin emulsion content. During the heating stage of the pasting process, the interfacial organization consisting of gelatin undergoes disintegration and melting, reconfiguring the emulsion system. Gelatin dispersed in the interfacial and continuous phases interacts with starch to form hydrogen bonds and inhibit starch rearrangement. The starch-lipid complex formed by the interaction between lipids released from emulsion and starch is capable of destroying the crystalline region. Therefore, after 14 d of storage at 4 °C, the relative crystallinity of WRS decreased by 72.4 % as the gelatin emulsion addition was increased from 0 % to 14 %. The addition of gelatin emulsion induced the formation of steric hindrance effects, which impeded the mobility of water molecules and improved freeze-thaw stability. These results may contribute to the creation of high-quality and innovative water-oil-starch mixture food products that remain fresh for a longer period. [Display omitted] • Effect of gelatin emulsion on the physicochemical properties of WRS was investigated. • Gelatin emulsion in starch matrix effectively prevented phase separation of lipids. • Gelatin emulsion delayed the retrogradation of WRS. • Gelatin emulsion optimized the overall quality and functionality of starchy foods. [ABSTRACT FROM AUTHOR]

In this study, a carboxymethylated Anemarrhena asphodeloides polysaccharide (CM-AARP) with an molecular weight (M w) of 7.8 × 104 Da was obtained. CM-AARP was composed of four monosaccharides including d -mannose, d -glucose, d -galactose, and l -arabinose. Nuclear magnetic resonance (NMR) spectra revealed that the skeleton of CM-AARP was identical to that of AARP. Compared with AARP, CM-AARP had a superior inhibition effect on the gelatinization of wheat starch (WS) under the same condition. The addition of CM-AARP and AARP at 12 % enhanced the gelatinization temperature (60.47 ± 1.30 °C) of WS to 73.88 ± 0.49 °C and 69.75 ± 0.52 °C, respectively. CM-AARP could maintain the crystal structure of WS during gelatinization, the relative crystallinity with the 12 % CM-AARP addition was determined as 29.18 % ± 1.49 %, exceeding that of pure WS at 21.96 % ± 0.66 %. Moreover, CM-AARP influenced the rheological behavior of the gelatinized WS by reducing the viscosity and improving the fluidity. The results suggested that CM-AARP played an essential role in starch gelatinization and was a potential stabilizer in the starch-based food industry. [Display omitted] • A carboxymethylated derivative named CM-AARP had higher solubility than AARP. • CM-AARP and AARP had the same sugar residues and chain structures. • CM-AARP reduced the swelling of starch granules and increased the gelatinization temperature. • CM-AARP presented stronger inhibition on gelatinization of starch than AARP. [ABSTRACT FROM AUTHOR]

In this study, to improve the processing performance of whole grain highland barley flour (whole grain HB flour), they were prepared by sand-roasting, far-infrared baking, steam explosion, and extrusion, and the effects of on functional properties and storage characteristics were measured. The results indicated that sand-roasting, far-infrared baking, and steam explosion all caused cracks and honeycomb structures in the outer layer and endosperm of the highland barley. The XRD analysis results indicated that highland barley starch treated by far-infrared baking exhibited typical A-type crystal structure, while sand-roasting, steam explosion, and extrusion presented the typical V-type. The results of DSC analysis revealed that the onset temperature (To), peak temperature (Tp), gelatinization enthalpy (ΔH), peak viscosity (PV), trough viscosity (TV), and final viscosity (FV) decreased significantly, while the swelling power, water-holding capacity and oil-holding capacity increased significantly. During the storage period, the moisture content and lipase activity of the whole grain HB flour after thermal treatment remained at a low level; the fatty acid value, peroxide value, and malondialdehyde value increased; finally, the cooked whole grain HB flour was unstable during storage. The functional properties of whole grain HB flour can be improved by steam explosion, and will then have better storage stability. [ABSTRACT FROM AUTHOR]

The effects of polyethylene glycol (PEG)/water (0/100, 5/95, 10/90, 20/80, and 40/60, w/w) on the gelatinization process and the gel properties of corn starch are investigated using confocal laser scanning microscopy (CLSM), differential scanning calorimetry (DSC), rheometry, and texture profile analysis. Starch granules are observed by CLSM in the water system alone to be completely broken and the birefringence of the starch granules is disappeared at approximately 75 °C. With increasing weight ratio of PEG/water, higher temperature is required to break the granular shape. The results of DSC show that the temperatures at which starch gelatinization peaks are found shifts from 74.27 to 101.05 °C with increasing PEG/water weight ratio from 0/100 to 40/60, which is in accordance with polarized light microscope observations. The changes in rheological behaviors and textural properties of corn starch show that the gelatinization degree and gel properties are significantly affected by the PEG/water weight ratio. Texture profile analysis show that starch gels with a PEG/water weight ratio of 40/60 exhibit stronger viscoelastic properties and structural stability than starch gel form in the 100% water sample. The findings of this study provide a theoretical basis for preparing thermoplastic starch using by polyethylene glycol/water as a complex plasticizer. [ABSTRACT FROM AUTHOR]

A thorough understanding of structural changes during gelatinization is extremely important for precise control of starch functional properties for food processing and human nutrition. Here five starches with different amylose content between 1.06% and 63.08% are selected to reveal the relationship between the structural changes and amylose content during starch gelatinization by Raman spectroscopy and X‐ray diffraction (XRD) in conjunction with a protocol using the rapid viscosity analyzer (RVA) to generate material for analysis. The results show that the high‐amylose starch has stronger resistance to gelatinization, and its long‐range order structure is more stable which is consistent with the conclusion that certain residual crystallinity remains after gelatinization. Meanwhile, the destruction of short‐range order structure is not significant compared with that in low‐amylose starch when the temperature reaches the pasting temperature. These phenomena are related to the fact that the high‐content amylose promotes the formation of the amylose‐lipid complex during the gelatinization by differential scanning calorimeter (DSC). The presence of the amylose‐lipid complex can restrain the swelling of starch granules and maintain their molecular structure during heating. [ABSTRACT FROM AUTHOR]

To provide evidence for previously proposed assumptions concerning starch gelatinization sub‐mechanisms, a more detailed investigation was carried out using multiscale analysis of a starch type selected for its marked difference. Tapioca starch was chosen due to its cohesive/springy properties and its growing use in the food industry. Time‐domain nuclear magnetic resonance (TD‐NMR) was used to investigate the leaching of material, water absorption and crystallite melting in hydrated tapioca starch (45%). The interpretation of T2 mass intensity evolutions, especially those of the (intra‐ and extra‐granular) aqueous phases, was discussed drawing on complementary techniques such as microscopy, Rapid Visco Analyser (RVA), differential scanning calorimetry (DSC) and swelling factor (SF) and solubility index (SI) measurements. Results show that the T2 assignments usually proposed in the literature are dependent on starch origin. The differences in T2 evolutions (value and mass intensity) observed between wheat and tapioca starches at intermediate hydration levels could be linked to the different gelatinization behaviour of tapioca starch involving the latter's higher granule rupture level, higher gelatinization temperature and greater swelling power above its gelatinization temperature. [ABSTRACT FROM AUTHOR]

BACKGROUND: Hemostasis is an important part of clinical treatment. Fast and effective hemostasis is necessary to ensure the safety of surgical patients.OBJECTIVE: To prepare a kind of plant polysaccharide hemostatic microsphere with porous structure and its performance evaluation. METHODS: Porous hemostatic microspheres were prepared from potato starch by gelatinization, emulsification crosslinking, cleaning, and drying technique. The hemostatic performance of the hemostatic microspheres was improved by improving the gelatinization and crosslinking processes of the starches, setting the grouping: group A(gelatinization for 1 hour, crosslinking for 6 hours, group B（gelatinization for 1 hour, crosslinking for 12 hours）, group C（gelatinization for 1 hour, crosslinking for 18 hours）, group D（gelatinization for 2 hours, crosslinking for 6 hours）, group E（gelatinization for 2 hours, crosslinking for 12 hours）, and group F（gelatinization for 2 hours and crosslinking for 18 hours）. The listed absorbable hemostatic microspheres were used as controls to examine the microtopography, pH, porosity and in vitro degradation of microspheres in each group. According to the above experimental results, suitable microspheres were selected for hemostasis of liver and spleen in New Zealand rabbits, comparing the sample dosage, hemostasis amount with hemostasis time.RESULTS AND CONCLUSION:（1） Scanning electron microscope showed that group B and group E formed porous microspheres with a stable structure of 50-200 μm in diameter, and the spherical morphology and porosity were better than those of the control group. Except for groups C and E, the pH values of the other samples were in the range of 6.5-7.5, which met the pH requirements. The same quality of samples, the cross-linking time growth and degradation time increased significantly（P < 0.01）. Based on the examination of morphological structure, porosity, pH and in vitro degradation in the previous stage, groups A, B, E and the control group were selected for hemostasis experiments.（2） Under the same hemostatic effect, the hemostatic time of microspheres in group E was shorter and less used compared with that in the control group, and the hemostatic effect in group B was not significantly different from that in the control group.（3） The results showed that the porous starch microspheres prepared after gelatinization at 60 °C for 2 hours, emulsification for 45 minutes, and cross-linking for 12 hours had the best hemostatic effect and its degradation time was also relatively short, and its performance was superior to that of listed products. [ABSTRACT FROM AUTHOR]

High-protein rice is nutritional, but its taste attributes are inferior to low-protein rice. Many documents correlate its taste attributes with its gelatinization and retrogradation properties. This study investigated the changes in gelatinization and retrogradation properties of low- and high-amylose reconstituted rice flour (RRF) added with different fractions of proteins extracted from high-protein rice. The addition of protein decreased the RVA (rapid viscosity analyzer) viscosity parameters of the RRF but increased the peak time. The high amylose fractions in the RRF mainly increased the parameters PV, FV, SB, and peak times, and scarcely affected the parameters BD and PaT. The interaction between amylose and protein determined the pasting temperature. Protein addition in RRF significantly decreased gelatinization enthalpies but increased the onset temperature (To) and peak temperature (Tp), while the amylose in RRF increased the gelatinization enthalpies, To and Tp. Protein additions decreased the gel hardness and the pore size, while the amylose increased the gel hardness but decreased pore size. Our findings may be potentially useful in breeding and cultivating high-protein rice. [ABSTRACT FROM AUTHOR]

With increasing awareness of environmental protection, petroleum-based raw materials are continuously decreasing, which in turn necessitated the development of eco-friendly sustainable biomaterials, as alternative strategy. Starch could be an ideal substitute. Corn starch has been used as a renewable material for development of biodegradable packaging, owing to great varieties, low cost, large-scale industrial production, and good films forming properties. Unfortunately, its poor mechanical and barrier properties have limited the application of starch-based films. Thence, plasticizers were added to overcome the aforementioned pitfalls and improve the films elongation, distribution, flexibility, elasticity, and rigidity. Addition of plasticizers can change the continuity and therefore would enhance the properties of corn starch-based films. While plasticization can improve the tensile strength and percent elongation, it can reduce the water resistance in prepared films. Herein, we focused on changes of starch granules during gelatinization process, types of biodegradable films, as well as the types of modified starch with plasticizers. Furthermore, the influence of plasticizers on corn starch-based films and the physicochemical properties of various types of corn starch-based films were also addressed. [ABSTRACT FROM AUTHOR]

Modification of plant-based protein for promoting wide applications is of interest to the food industry. Rice protein from rice residues was modified by homogenization, and its effect on pasting properties (including gelatinization and rheology) of rice starch was investigated. The results showed that homogenization could significantly decrease the particle size of rice protein and increase their water holding capacity without changing their band distribution in SDS-PAGE. With the addition of protein/homogenized proteins into rice starch decreased peak viscosity of paste. The homogenized proteins decreased breakdown and setback value when compared with that of original protein, indicating homogenized protein might have potential applications for increasing the stability and inhibiting short-term retrogradation of starch paste. The addition of protein/homogenized proteins resulted in a reduction in the viscoelasticity behavior of starch paste. These results indicate that homogenization would create a solution to alter the physicochemical properties of plant proteins, and the homogenized proteins may be a potential candidate for development of protein-rich starchy products. [ABSTRACT FROM AUTHOR]

The goal of this work was to analyze the effect of CNCs on the gelatinization of different starches (potato, wheat and waxy maize) through the characterization of the rheological and thermal properties of starch–CNC blends. CNCs were blended with different starches, adding CNCs at concentrations of 0, 2, 6 and 10% w/w. Starch–CNC blends were processed by rapid visco-analysis (RVA) and cooled to 70 °C. Pasting parameters such as pasting temperature, peak, hold and breakdown viscosity were assessed. After RVA testing, starch–CNC blends were immediately analyzed by rotational and dynamic rheology at 70 °C. Gelatinization temperature and enthalpy were assessed by differential scanning calorimetry. Our results suggest that CNCs modify the starch gelatinization but that this behavior depends on the starch origin. In potato starch, CNCs promoted a less organized structure after gelatinization which would allow a higher interaction amylose–CNC. However, this behavior was not observed in wheat and waxy maize starch. Insights focusing on the role of CNC on gelatinization yielded relevant information for better understanding the structural changes that take place on starch during storage, which are closely related with starch retrogradation. This insight can be used as an input for the tailored design of novel materials oriented towards different technological applications. [ABSTRACT FROM AUTHOR]

Granulation, a physiological disorder of citrus is manifested by shriveled juice sacs and internal dryness. Extractable juice in granulated tissue is drastically reduced as a consequence of gelatinization and secondary epidermis formation. Since, the defect cannot be detected externally it leads to consumer dissatisfaction and poor returns to farmers. Processing industry also faces huge economic loss due to reduction in the juice recovery from granulated fruit. In this context, here, we studied the possibility of developing an image processing algorithm through MATLAB software to detect granulation with advancement of maturity via X-ray micrographs. Fruit of eight citrus cultivars comprising of granulation susceptible and tolerant varieties harvested at four different intervals were exposed to X-rays. Voltage of 46 kV and current of 6.5 mA given to fruit for an exposure time of 320 mAs gave the best X-ray image contrasts. The developed algorithm could effectively distinguish the healthy and granulated fruit with an accuracy of 90% as validated by subsequent destructive analysis when estimated for four different harvesting dates. The imaging technique can be employed by the processors to determine the severity of granulation and to sort out fruit online which will help in saving economic losses. [ABSTRACT FROM AUTHOR]

Increasing number of individuals worldwide are consuming gluten‐free products, for example, bread, for health and other reasons. However, gluten‐free products are currently expensive and/or their preparation involves the use of specialist machinery or food additives. In this study, we focused on the thickening effect of starch gelatinization and attempted to develop a novel method for gluten‐free rice flour bread production without the use of additives. We aimed to determine the effect of adding high‐temperature water to gluten‐free rice flour on the properties of the resulting batter, primarily gelatinization. The water was tested at temperatures between 50 and 80°C, in 2°C increments. For comparison, control bread from gluten‐free rice flour was made using cold (5°C) water. The addition of water at a temperature between 66 and 70°C significantly improved the specific volume and firmness of bread (p < 0.05, Dunnett's test; compared with control). Additionally, maintaining the gelatinization temperature of the bread batter for approximately 1–10 s and the degree of gelatinization of batter, approximately 5%–10%, were crucial for obtaining good‐quality bread. Further, the addition of water at a temperature above 78°C adversely affected the bread‐making properties. This simple method developed for making high‐quality bread from gluten‐free rice flour will make gluten‐free bread products more widely available to and acceptable by the consumers. Practical Application: Currently, making high‐quality bread from gluten‐free rice flour involves the use of food additives or special rice flour. Here, we present a simple method for producing high‐quality bread by manipulating the temperature of water added during the preparation of rice flour batter. We optimized the method by analyzing the gelatinization properties of the batter and determined the optimal water temperature suitable for bread making. This method yields high‐quality gluten‐free bread and is cost‐effective and simple to implement. [ABSTRACT FROM AUTHOR]

Starches are depressant reagents used in mineral flotation in order to confer selectivity to the process. For this, they need to be previously gelatinized, with the alkaline method being the most used technique in the mineral industry. In Brazil, NaOH is used as alkali and the flour/NaOH ratio is a parameter analyzed in this process. Although they are important, studies on this topic are scarce in the literature. That said, the work consisted in determining the ideal flour/ NaOH ratio for the gelatinization of depressants based on corn, sorghum and millet and in proving the effectiveness of the process under optical microscopy with polarized light. Subsequently, flotation tests with niobium ore using corn, millet and sorghum flours and their respective mixtures as depressants were carried out and the results were compared with industrial corn starch. The results showed that the new proposed depressants used smaller amounts of NaOH to be gelatinized in relation to corn starch. The optical microscopy stage confirmed the disruption of Maltese crosses for all flours, indicating complete gelatinization. The best pyrochlore depressant was sorghum flour and the results showed statistical similarity with corn starch. [ABSTRACT FROM AUTHOR]

Reconstituted gluten fractions (RGF) varying in glutenin/gliadin (glu/gli) ratios was applied to change the property of wheat starch. The addition of RGF, irrespective of glu/gli ratio, significantly decreased the gelatinization enthalpy, viscosity, storage modulus (G'), and gel strength of starch. Starch particle size and leached amylose decreased by 4.5% and 22.2%, respectively, as the ratio of glu/gli changed from 1:0 to 0:1, indicating that the increase in gliadin ratio could inhibit swelling and rupturing of starch granules to a larger extent. Confocal laser scanning micrographs showed that gliadin could surround starch granules more effectively, thereby stabilizing the granule structure better than glutenin. With the increasing of gliadin ratio, the storage modulus (G′) and loss modulus (G″) of the starch paste declined, accompanied by more loose gel structure and weaker gel strength. By varying the ratios of glu/gli in RGF, the change of wheat starch granule structure could be modulated, and therefore the rheological properties and gel structure could be regulated. [Display omitted] • The gelatinization of wheat starch was restrained by reconstituted gluten fractions. • Gliadin could stabilize granule structure more effectively than glutenin. • Increase of gliadin ratio decreased storage modulus (G′) of wheat starch paste. • Compared with glutenin, gliadin made wheat starch gel weaker. [ABSTRACT FROM AUTHOR]

In this study, the effects of pectin with different structural and conformational characteristics on gelatinization and retrogradation of corn starch are investigated. The structural characteristics analysis showed that the low, medium, and high methoxyl pectin have different molecular weights (4.93×105, 2.59×105, and 3.26×105 Da), branched structures, and intrinsic viscosity (651.11, 641.99, and 1003.30 mL g−1). Pasting properties analysis results demonstrate that the presence of pectin retarded starch gelatinization, and high methoxyl pectin with branched structure affect the viscosity of starch pastes. Furthermore, the presence of high methoxyl pectin changes the viscoelastic property and limits the retrogradation of starch gel significantly. Correlation analysis suggests that the intrinsic viscosity is the major factor regulating the effect of pectin on gelatinization and retrogradation of starch. This study provides a theoretical basis for further in‐depth use of pectin in starchy food. [ABSTRACT FROM AUTHOR]

Adding hydrocolloids into native starch is a secure and effective method of physical modification. In this study, the effect of sodium alginate (AG) on the gelatinization, rheological, and retrogradation properties of rice starch (RS) was investigated by measuring the pasting parameters, melting enthalpy (ΔH), rheological characteristic parameters, intensity ratio of 1047 cm−1 to 1022 cm−1 (R 1047/1022), and relative crystallinity (RC) of RS–AG blends. Rapid visco analysis shows that AG could significantly change the gelatinization parameters of RS. Differential scanning calorimetry results show that the ΔH values of RS initially decreased in the low AG concentration range (0.10%–0.30%), but increased in the high AG concentration range (0.30%–0.50%). Dynamic rheological analysis reveals that the modulus (G′, G′′) and the loss tangent (tan δ) increased with the rise of the AG concentration from 0.10% to 0.50%. Fourier transform infrared spectroscopy and X-ray diffraction patterns collectively prove that the crystallinity of RS decreased with the addition of AG during the retrogradation periods. The interactions between AG and starch molecules in RS–AG blends were hypothesized to correlate with the aforementioned results. • Gelatinization of rice starch (RS) affected by sodium alginate (AG) showed duality. • AG could markedly affect the rheological properties of RS. • The retrogradation of RS was effectively inhibited by AG at the level of 0.30%. [ABSTRACT FROM AUTHOR]