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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 effects of different concentrations of soy protein isolate (SPI) on the functional, rheological, pasting, and structural properties of potato starch (PS) are investigated. The water and oil absorption capacity (OAC) of PS‐SPI mix increased significantly with the addition of SPI. Gel strength, peak, final, breakdown, and setback viscosity of PS decreases, whereas the pasting temperature increases with an increase in SPI fraction. Both the Herschel–Bulkley and power law model are found to equally fit in steady state rheology. The PS‐SPI blend exhibits pseudoplastic behavior. The addition of SPI decreases the storage (G′) and loss modulus (G″). SPI also lowers the flow stress values in the amplitude sweep test. Frequency sweep confirms the formation of weak gel formation in PS‐SPI blend by exhibiting a lower value of G′ and G″ than the pure starch. The microstructure of composite gel appears less dense with greater pore size than starch gel. The hardness of the SPI‐PS blend gel decreases from 6.76 to 0.85 N when the SPI content is increased from 0% to 50%. Fourier transform infrared (FTIR) confirms that no chemical groups are formed or destroyed during the composite gel‐making process. [ABSTRACT FROM AUTHOR]

ABSTRACTThe industrial food applications of native starches are limited due to their limited resistance to shear, susceptibility to thermal decomposition, and high tendency for retrogradation. Cross-linking of starches adds intra and inter-molecular bonds at various locations in the starch molecule that result in the stability of the granule and enhance functional attributes. This process involves the use of various cross-linking agents such as sodium trimetaphosphate (STMP), sodium tripolyphosphate (STPP), epichlorohydrin (EPI), phosphorus chloride (POCl3), and citric acid, etc., to introduce covalent or non-covalent linkages between starch molecules. Cross-linked starch exhibits improved resistance to retrogradation, enhanced freeze-thaw stability, and increased stability during cooking, shearing, and processing, such as high or low temperatures and pH. This review paper offers an overview of cross-linking modifications, emphasizing their importance in addressing native starch limitations. It underscores the significance of selecting appropriate cross-linking agents to customize starch properties for specific applications. Furthermore, the paper discusses the properties and applications of cross-linked starches and delves into regulatory considerations regarding their use. Regulatory consideration for cross-linked starches has also been discussed. Cross-linking modifications offer a promising avenue to unlock the full potential of starch and expand its utility across a wide range of applications.

The present work is conducted to study the effect of heat‐moisture treatment (HMT), ultrasonication (US), and gamma‐irradiation (GI) on various properties of teff starch. Starch is subjected to HMT at 28% moisture level, US at a frequency of 20 kHz for 30 and 60 min, and GI at 5 and 10 kGy. US has an increased swelling power (8.22–9.39 g g−1) and solubility (9.5–10.5%). Water binding and Oil binding capacity are improved in modified starches than native. The highest amylose content (24.94–25.24%) is observed in US than native (20.82%). Thermal characteristics show an increment in the modified teff starches with enthalpies varied from 2.30 to 3.81 J g−1. Significant differences in starch gel textural properties are identified. Similar outcomes for native and modified findings are seen in Fourier transform infrared spectroscopy spectra. X‐ray diffraction shows a similar X‐ray pattern with crystallinity decreases for HMT (28.07%) and gamma irradiated starches (30.21%) and increases for ultrasonicated samples (32.23%). The morphological changes in teff starch are observed after physical modification. All in all, significant improvements have been reported in modified teff starch, which not only increases its industrial application but also improves the utilization of teff grain globally. [ABSTRACT FROM AUTHOR]

The functional characteristics of starch can be altered by shear force, which makes the impact on its microstructure of great importance to the food industry. This study investigated the effects of freeze-drying on the gel texture, pasting capabilities, and swelling power of starches made from sweet potatoes (SP), chickpeas (CP), and wheat (WS) combined with Cordia (CG) and Ziziphus gum (ZG). The samples were annealed in water without shearing and in a rapid visco-analyzer (RVA) for 30 min at 60 °C while being spun at 690 rpm. Both native and freeze-dried samples were mixed with 1% or 3% ZG and CG. After annealing, the starches were examined using a texture analyzer and RVA. The results showed that freeze-drying had a substantial (p > 0.05) impact on the starch granule, in addition to the effect of annealing. The peak viscosity of freeze-dried native CP and SP starches increased, but the peak viscosity of freeze-dried wheat starch decreased. The setbacks for CP and WS increased, whereas the setbacks for SP varied slightly. Furthermore, it was demonstrated that annealing in an RVA exhibited a substantially lower peak viscosity than annealing in a water bath; the RVA's shearing effect may have been the cause of this difference. Cordia gum fared better than ZG in terms of peak viscosity, although ZG significantly reduced setback in comparison to CG. Among the various blends, the native WB sample had the lowest hardness (100 ± 4.9 g), while the freeze-dried WB SP sample had the greatest (175.5 ± 4.8 g). Shearing of starches broke up the granules into smaller pieces, which made them gel at lower temperatures. This could be a good thing when they are needed for food uses that require little cooking. [ABSTRACT FROM AUTHOR]

BACKGROUND: Muffins are delightful baked food products that have earned a prominent place in the daily diet of a majority of people around the world. The incorporation of microgreens juice powder (MJP) into muffins boosts their nutritional value. The influence of the incorporation of wheatgrass, fenugreek and basil MJP at 1.5% and 3.0% levels on the nutritional composition, physical properties, pasting, sensory, textural and phenolic profile of functional muffins was evaluated. RESULTS: The results indicated a significant increase in the protein content, ash content, dietary fiber and total phenolic content of MJP incorporated muffins. The incorporation of MJP to the muffins led to a gradual reduction in the L*, a* and b* values. Baking characteristic such as bake loss decreased significantly as a result of MJP incorporation. Furthermore, the incorporation of various MJPs resulted in a significant decrease in the peak viscosity of the flour‐MJP blends. Regarding texture, the hardness and chewiness of the muffins increased progressively with an increase in the level of MJP incorporation. The highest hardness (10.15 N) and chewiness (24.45 mJ) were noted for 3% fenugreek MJP incorporated muffins (FK 3.0). The sensory score of MJP incorporated muffins was acceptable and satisfactory. Additionally, 3% basil MJP incorporated muffins (BL 3.0) marked the dominant presence of majority of the detected phenolic acids such as ferulic acid, sinapic acid, chlorogenic acid, caffeic acid, quercetin, cinnamic acid, isothymosin and rosamarinic acid. The highest concentration of p‐coumaric acid (11.95 mg kg−1), vanillic acid (26.07 mg kg−1) and kaempferol (8.04 mg kg−1) was recorded for FK 3.0 muffin. CONCLUSION: MJP incorporated muffins revealed the pool of phenolic acids and the reduced bake loss is of industrial interest. The present study concludes that wheatgrass, fenugreek and basil MJP can be incorporated by up to 3% into baked products as a source of functional ingredients for health benefits. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This study aimed to examine the characteristics of gluten-free bread made using a combination of sorghum and sweet lupin composite flour in comparison with 100% sorghum bread. The flour ratios used were as follows: 96.3% Sorghum Flour (SF) to 3.7% Lupin Flour (LF), 92.4% SF to 7.6% LF, 88.7% SF to 11.3% LF, 85% SF to 15% LF, 77.7% SF to 22.4% LF, 73.8% SF to 26.2% LF, and 70% SF to 30% LF. Lupin significantly influenced several characteristics, including pasting profiles, fermentation, farinographic properties, and techno-functional properties. Lupin contributed to an improved texture of the bread. The protein content of the breads ranged from 11.71% to 23.43%, while the fat, crude fiber, ash, moisture, and carbohydrate contents of 4.61–6.74%, 0.56–10.99%, 1.51–2.24%, 37.78–35%, and 75.63–55.28%, respectively. Furthermore, sensory analysis indicated enhancement in overall sensory

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.

Carrot stands out as one of the globally consumed vegetables, and its juice production yields significant quantities of valuable by-products, notably pomace. To mitigate environment impacts and enhance production cost efficiency, incorporating carrot pomace as an ingredient in diverse food items become a viable strategy. This study investigated the potential of carrot pomace powder (CPP) as dietary fiber source and fenugreek gum (FG) as fat-replacer in preparation of muffins. The flour samples i.e. wheat flour (WF) and CPP were analyzed for their physico-chemical, functional and pasting properties. CPP contained crude fiber (27.6 %), moisture (8.75 %), protein (4.25 %), fat (0.2 %), and ash (1.2 %), indicating higher amounts of ash, and fiber contents than WF. Further, WF was replaced with CPP at different levels (5 %, 10 %, 15 % and 20 %), and FG was added at 0.1, 0.2, 0.3 and 0.4 g levels to analyze their effects on different attributes of muffin. The results showed that muffin fortified with CPP showed an increase in crude fiber content, the highest observed for MF4 of 1.19 %. The water and oil absorption capabilities of WF (143 % and 151 %) were lower than CPP (181 % and 163 %) blends. Addition of CPP and FG increased the flour paste viscosity and specific volume (SV). Moreover, sensory analysis showed the firmness, taste and appearance of muffins were improved by the addition of CPP. The most popular muffins were those made with 10 % CPP and 0.2 g FG. In conclusion, CPP and FG can be effectively utilized to produce fiber-enriched low-fat muffins with improved nutritional profiles and acceptable sensory characteristics. [ABSTRACT FROM AUTHOR]

Tiger nut (Cyperus esculentus) or chufa is little known plant of high nutritious content. Popularized by a plant-based drink called "horchata de chufa," it still offers a lot to research, being abundant in fat, starch, fiber and minerals and vitamins. To properly adjust this raw material to new purposes, the knowledge of crucial properties of the most basic blends like with soft wheat flour is needed. This article evaluates the techno-functional, viscometrical and bioactive characteristics of soft wheat:tiger nut blends of 5%, 10%, 15%, 20% and 25%. Granulometry, water-holding capacity (WHC), water absorption capacity (WAC), water absorption index (WAI), water solubility index (WSI), oil absorption capacity (OAC), hydrophilic/lipophilic index (HLI), color, pasting properties, total polyphenol content (TPC), antioxidant activity (DPPH), reducing sugars content and dough-rising capacity were assessed. The addition of tiger nut improved total polyphenol content of blends, however, It was observed that the addition of tiger nuts raised the total polyphenol content of the mixtures, but this was not statistically significant despite as much as 25% of tiger nuts. Oppositely, antioxidant activity was gradually improved with increasing tiger nut content. Pasting properties were impacted by tiger nut addition, lowering both pasting viscosity and trough viscosity, however, final viscosity was not particularly affected, being lowered by less than 15%. The highest water absorption was noted for 100% tiger nut both for WHC and WAC, however, WAI was the lowest for this sample. All the blends with tiger nut revealed improved dough-rising profile. [ABSTRACT FROM AUTHOR]

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.

Starch contributes 70–80% of calories in the diet and is a key source of glucose and energy for humans; and has several applications due to its abundance, renewability, and biodegradability. While conventional starch sources like cassava, potato, wheat, and maize have been widely studied; there is increasing interest in the utilization and applications of non‐conventional, and novel starch sources with singular characteristics, but their technological applications are still at infancy. Non‐conventional starches display comparable properties to conventional starches, and their exploitation is linked to regional availability, the social and cultural significance of the starch sources, by‐product valorization, and technological advantages over conventional starches. They can compete favorably with or complement conventional starches for domestic and industrial applications, but information on these starches is still limited. The unification and standardization of research methods are vital for improving yield, purity, and appropriate data comparison. In‐depth studies are also necessary for a proper understanding of structure–function–utilization relationships of the individual sources, in addition to modification strategies for expanding functionalities and providing the framework for extended applications. This review presents a perspective on sources, characteristic compositions, properties, and techno‐functional applications of non‐conventional starches. Suggestions for future research interests are also proposed to further improve the understanding and expand the potential utilizations of non‐conventional starches. [ABSTRACT FROM AUTHOR]

The study investigated amino acid profile, protein quality and pasting properties of pap made from fermented maize starch and red kidney bean. The samples were processed and made into five portions. One portion was used as the control while the remaining four portions of fermented maize starch were enriched with processed red kidney bean at the ratio of 90:10, 80:20, 70:30 and 60:40 percent respectively. Results of amino acid profile showed that the values were significantly different (P < 0.05). Fermented maize starch enriched at a ratio of 60: 40 showed the highest content of leucine (7.655g/100g), lysine (6.665g/100g), tryptophan (4.875), histidine (3.355g/100g), is oleucine (4.433g/100g), Phenylalanine (5.765g/100g) and valine (5.045g/100g) respectively. The results also showed that increasing the red kidney bean flour in the blends increased the amino acid quality. The biological value and nutritional index ranged from 76.0 to 81.6 and 5.1 to 6.1 % respectively and were significantly improved by increasing the red kidney bean flour. The control sample had the best breakdown viscosity (57.22 Rapid Visco Unit), setback viscosity (61. 15 Rapid Visco Unit), pasting time (5.56 min) and pasting temperature (91.85). The pasting properties of the samples was significantly (P < 0.05) affected by the blending ratio at each level of flour concentration. However, it is recommended that red kidney beans should be incorporated into fermented maize to enhance the amino acid profile, protein quality and quantity of pap. [ABSTRACT FROM AUTHOR]

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.

The functional characteristics of starch can be altered by shear force, which makes the impact on its microstructure of great importance to the food industry. This study investigated the effects of freeze-drying on the gel texture, pasting capabilities, and swelling power of starches made from sweet potatoes (SP), chickpeas (CP), and wheat (WS) combined with Cordia (CG) and Ziziphus gum (ZG). The samples were annealed in water without shearing and in a rapid visco-analyzer (RVA) for 30 min at 60 °C while being spun at 690 rpm. Both native and freeze-dried samples were mixed with 1% or 3% ZG and CG. After annealing, the starches were examined using a texture analyzer and RVA. The results showed that freeze-drying had a substantial (p > 0.05) impact on the starch granule, in addition to the effect of annealing. The peak viscosity of freeze-dried native CP and SP starches increased, but the peak viscosity of freeze-dried wheat starch decreased. The setbacks for CP and WS increased, whereas the setbacks for SP varied slightly. Furthermore, it was demonstrated that annealing in an RVA exhibited a substantially lower peak viscosity than annealing in a water bath; the RVA’s shearing effect may have been the cause of this difference. Cordia gum fared better than ZG in terms of peak viscosity, although ZG significantly reduced setback in comparison to CG. Among the various blends, the native WB sample had the lowest hardness (100 ± 4.9 g), while the freeze-dried WB SP sample had the greatest (175.5 ± 4.8 g). Shearing of starches broke up the granules into smaller pieces, which made them gel at lower temperatures. This could be a good thing when they are needed for food uses that require little cooking.

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Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical 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.)

Tiger nut (Cyperus esculentus) or chufa is little known plant of high nutritious content. Popularized by a plant-based drink called “horchata de chufa,” it still offers a lot to research, being abundant in fat, starch, fiber and minerals and vitamins. To properly adjust this raw material to new purposes, the knowledge of crucial properties of the most basic blends like with soft wheat flour is needed. This article evaluates the techno-functional, viscometrical and bioactive characteristics of soft wheat:tiger nut blends of 5%, 10%, 15%, 20% and 25%. Granulometry, water-holding capacity (WHC), water absorption capacity (WAC), water absorption index (WAI), water solubility index (WSI), oil absorption capacity (OAC), hydrophilic/lipophilic index (HLI), color, pasting properties, total polyphenol content (TPC), antioxidant activity (DPPH), reducing sugars content and dough-rising capacity were assessed. The addition of tiger nut improved total polyphenol content of blends, however, It was observed that the addition of tiger nuts raised the total polyphenol content of the mixtures, but this was not statistically significant despite as much as 25% of tiger nuts. Oppositely, antioxidant activity was gradually improved with increasing tiger nut content. Pasting properties were impacted by tiger nut addition, lowering both pasting viscosity and trough viscosity, however, final viscosity was not particularly affected, being lowered by less than 15%. The highest water absorption was noted for 100% tiger nut both for WHC and WAC, however, WAI was the lowest for this sample. All the blends with tiger nut revealed improved dough-rising profile.

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 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]

Jackfruit (Artocarpus heterophyllus) seeds are a byproduct of processing while they have an appreciable amount of starch. The current study is based on the isolation and characterization of starches from these seeds to check the suitability in terms of functional, structural, and pasting properties for determining its vital utilization. Therefore, five jackfruit cultivars (Hadiyava, Khaja, Safeda, Katahri, and Bhadaiya) are selected for the study. The amylose content, granule size, pasting properties, and relative crystallinity significantly (p < 0.05) vary in all selected five cultivars. With the lowest amylose values, Safeda cultivar starch reports higher absorption of oil and water (190.30% and 226.68%, respectively), solubility, swelling power, peak, trough, and final viscosity compared to the other starches. X‐ray diffraction results show that all five starches show a typical A‐type (15°, 17°–18°, and 23°) pattern. The first principal component (40.98%) is highly correlated with starch amylopectin content, physical properties, peak temperature, and swelling power. [ABSTRACT FROM AUTHOR]

Andean tubers are an ancient food crop of the Inca culture, and recently, there has been interested in determining their compounds, which can be applied as ingredients in food preparations. This review aimed to analyze the actual knowledge of the chemical, structural, technological properties and applications of Andean tuber starches reported in scientific journals and propose some end-uses. Andean tuber starches showed amylose contents between 16.5–35.3%, which influenced the physicochemical and functional properties. Few studies have reported structural features such as molecular weight, gyration radius, and amylopectin chains' chain-length distribution. More studies on structural characteristics are necessary to find structure-function relationships and suggest applications of those starches obtained from underused Andean tubers. [ABSTRACT FROM AUTHOR]

The importance of cassava (Manihot esculenta Crantz) as a source of bio-polymers and as an industrial crop is based on its adaptability for various end-uses and high productivity potential. Cassava's transformation from its traditional uses, therefore, calls for application of targeted varieties with industrial specifications. Even cassava-based products require understanding of the variety based attributes. However, lack of information about cassava variety traits has limited targeting of different varieties or products for specific industrial uses. The objective of this study was to profile the released Ugandan cassava varieties for biochemical composition and critical industrial attributes. Dry matter content ranged from 30 to 38%, but was not a significantly different (P>0.05) variable among the cassava varieties. Starch yield to dry matter ratio ranged from 0.617 to 0.831, representing 61.7-83.1% starch recovery from different varieties. Flour pasting properties showed significant differences (P<0.05), especially in the time to attain peak viscosity and the time at which the initial rise in viscosity due to pasting was achieved. Pasting temperatures of the flour also ranged from 69-74°C and were within the recommended range for cassava based industrial products. Flour showed significant differences when the paste was cooled, especially for the setback (245-1410 cP) and final viscosities (3522-6730 cP). Pasting properties showed that Ugandan cassava varieties can be categorised into three distinct groups, and hence differ in suitability for various cassava flour-based applications. The observations from this study are important in developing a realistic variety use strategy, especially for niche industries. The observed variabilities can be used in two different ways; (i) selections in the current germplasm for a variety(ies) for specific industrial applications, and (ii) hybridisations within this existing germplasm and subsequent selection of new varieties with industry specific characteristics. [ABSTRACT FROM AUTHOR]

Rye starch was explored in terms of its functional, morphological, pasting and thermal properties. Studied starch samples showed amylose content as corn starch (CS) > black rye starch (BRS) > white rye starch (WRS). Swelling power of rye starch [WRS (13.04 g/g), BRS (12.62 g/g)] was observed higher than corn starch [CS (10.27 g/g)] indicating it's comparatively high disintegrating ability. Morphological analysis reveals that rye starch granules varied from small to large in size along with spherical and lenticular shape. Low gelatinization temperature of rye starch showed that it could takes up water rapidly and gelatinized more easily. Pasting temperature was observed as WRS (67.8 °C); BRS (71.7 °C) and CS (77.4 °C) respectively. Higher pasting temperature implies the resistance level of corn starch towards swelling. Further, the potential of rye starch as excipient in tablet formulation was determined and compared with commercially used corn starch. Starch samples were used for granules preparation with paracetamol drug. Results observed from micrometric analysis of granules (bulk density, tapped density, Hausner's ratio, Carr's index and angle of repose) prepared using starch sample showed that rye starch also have capability to be used in tablet formulation at commercial scale. Disintegration time for tablets prepared using rye starch (WRS-4.04 min, BRS-4.48 min) was found lower as compared to corn starch formulated tablets (CS-5.51 min). Lower disintegration time of rye starch formulated tablets accelerated its in vitro drug releasing capacity (WRS-93.40, BRS-92.96) that could make it applicable to satisfy the rising demands for functional excipient, as a viable alternative. [ABSTRACT FROM AUTHOR]

The effects of extrusion process parameters on the physicochemical, pasting and technological properties of ready-to-eat snacks were evaluated. The aim was to develop fortified extruded products with fig molasses by-product powder (FMP), which is created as a result of the production of fig molasses, is not currently used in food industry, and may cause environmental problems. The feed humidity was changed to 14–17–20%, the die temperature was 140–160–180 °C and the ratio of FMP was 0–7–14% at a fixed screw speed of 325 rpm. The study showed that adding FMP to extruded products had a significant effect on colour properties, water solubility and water absorption index properties. İncreasing the FMP ratio had a significant reducing effect on dough properties of non-extruded mixtures such as peak viscosity (PV), final viscosity (FV) and setback viscosity (SB). The optimum conditions for the production of snacks were found to be 7% FMP, 155.44 °C die temperature and 14.69% humidity. It was determined that the estimated values of water absorption index (WAI) and water solubility index (WSI) for the products manufactured under ideal extrusion conditions were close to the obtained values, and that there was no significant difference between the estimated values of the other response variables and their actual values. [ABSTRACT FROM AUTHOR]

Chitin is a polysaccharide and possesses numerous beneficial properties such as nontoxicity, biodegradability and biocompatibility, which draws much attention to its applications in food. Crayfish shell is a source of chitin alongside an antioxidants and a potential source of beneficial dietary fiber. In this study, chitin (CH) and crayfish shell (CS) with different concentrations were used to study their impact on pasting characteristics of flour mixture (wheat flour and glutinous rice flour) and influence on physicochemical and starch digestion property of puffed biscuit. The Rapid Visco-Analyzer results showed that the viscosity of powder mixture was decreased with the ratio of CH and CS increased. CH resulted in lowest peak viscosity and breakdown values of mixed powder. It was indicated that increasing amounts of CH and CS led to significantly reduced moisture content, expansion ratio but raised density of biscuits. CH and CS inhibited starch digestion and promoted a remarkable increase (P < 0.05) of resistant starch (RS) content. The hydrolysis kinetic analysis suggested a decelerating influence of CH on the hydrolysis content with lower values of equilibrium hydrolysis percentage (C∞) while CS on hydrolysis rate with lower kinetic constant (K). The estimated glycemic index (eGI) of the CH (15-20%) samples were below 55. These results are of great significance in delaying starch digestion and provided a better choice in design of fried puffed snacks for special crowd with chronic diseases such as diabetes, cardiovascular disease, and obesity.

The quality standards for the export of chestnuts generate large quantities of rejected fruits, which require novel processing technologies for their safe industrial utilization. This study aimed to investigate the impact of high-pressure processing (HPP) and hydrothermal treatments (HT) on the physicochemical properties of rejected chestnut starch. Chestnuts were treated by HPP at 400, 500, and 600 MPa for 5 min and HT at 50 °C for 45 min. In general, all HPP treatments did not induce starch gelatinization, and their granules preserved the integrity and Maltese-cross. Moreover, starch granules' size and resistant starch content increased with the intensity of pressure. Native and HT chestnut starches were the most susceptible to digestion. HPP treatments did not affect the C-type crystalline pattern of native starch, but the crystalline region was gradually modified to become amorphous. HPP-600 MPa treated starch showed modified pasting properties and exhibited the highest values of peak viscosity. This study demonstrates for the first time that after HPP-600 MPa treatment, a novel chestnut starch gel structure is obtained. Moreover, HPP treatments could increase the slow-digesting starch, which benefits the development of healthier products. HPP can be considered an interesting technology to obtain added-value starch from rejected chestnut fruits. [ABSTRACT FROM AUTHOR]

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. [Display omitted] [ABSTRACT FROM AUTHOR]

Mealworms (Tenebrio molitor) are protein-rich edible insects that have been regarded as novel food ingredients. In this study, high-gluten wheat flour was formulated with dried mealworm powder at various levels (0%, 5%, 10%, 15%, and 20%) to study its influence on the pasting, farinograph, and extensograph properties and microstructure of the dough. A subsequent decrease in the pasting parameters was observed due to starch dilution. The water absorption, dough development time, and dough stability time decreased gradually from 71.9% to 68.67%, 13.6 min to 10.43 min, and 14.1 min to 5.33 min, respectively, with the increase in the substitution of mealworm powder from 0% to 20%. The farinograph characteristics corresponded to a weak gluten network formed through the dilution of gluten by the replacement of wheat flour with a non-gluten ingredient. The stretch ratio of the high-gluten dough increased gradually from 4.37 (M0) to 6.33 (M15). The increased stretching resistance and extensibility of the dough with 5% and 10% mealworm powder indicated that mealworm powder can act as a plasticizer in the gluten network, which might contribute to the decreased strength and increased elasticity and flexibility of the dough network. The bread made with three different baking methods showed similar increases in specific volume and decreased hardness up to the 10% substitution level, owing to the increased elasticity and flexibility of the dough. The GB/T 35869-2018 Rapid-baking method, GB/T 14611-2008 Straight dough method, and automatic bread maker method exhibited the highest specific volumes of 3.70 mL/g, 3.79 mL/g, and 4.14 mL/g when the wheat flour was substituted with 10% mealworm powder. However, 15% and 20% mealworm powder substitution markedly reduced the bread quality owing to the dilution effect and mealworm powder phase separation. These results provide a perspective on the relationship between the rheological properties of mealworm powder-substituted high-gluten dough and application suggestions for insect food development in the food industry. [ABSTRACT FROM AUTHOR]

Ten advanced breeding lines of quinoa were evaluated for their physicochemical and functional characteristics. These novel breeding lines were used in two model foods, including cookies and cooked grains, to understand the influence of their characteristics on the product quality. The cookies were baked using whole quinoa flour, and the quality attributes of texture, physical dimensions, and color were measured. The whole quinoa grains were cooked with water at a 1:4 (w/w) grain‐to‐water ratio, and quality attributes including water uptake (WU‐G), bulk density (BD‐G), and cooking loss (CL‐G) were measured. Significant differences in the quality of both products as an impact of the breeding lines were observed. In baked cookies, the WAQ2 variety produced cookies with the lowest diameter, whereas cookies prepared with WAQ1 were significantly softer than other varieties. In terms of cooked quinoa, WAQ8 exhibited the highest WU‐G while WAQ1 showed the highest CL‐G. Correlations were observed between flour characteristics and final product quality. Cookie height was negatively correlated with protein content, whereas the water solubility index (WSI) of flours had a positive effect on the cookie hardness. The cooking characteristics of quinoa grains were found to be correlated with the thermal properties of whole quinoa flour. The results of this study will help determine the advanced breeding lines for release as commercial varieties and will also provide food processors with information to find suitable quinoa varieties for different food applications. Practical Application: New quinoa breeding lines have been developed to be grown in the climate conditions of Washington State. These varieties were characterized to find correlations with food quality for cookies and cooked grains. The results from this study will help farmers navigate among the quinoa varieties and help commercial food producers use the optimal quinoa variety for their specific food products. [ABSTRACT FROM AUTHOR]

Due to the rise in the number of people suffering from diet-related noncommunicable diseases, major scientific studies have recently been focused on the development of functional foods that are rich sources of resistant starch and bioactive compounds with health-promoting properties. The nutritional composition, in vitro starch digestibility, and antioxidant properties of composite flour derived from wheat and mature, unripe pawpaw fruit flour are all discussed in this study. The proximate composition, functional and pasting properties, in vitro starch digestibility, antioxidant activities and storage stability of the composite flours were determined. When compared to 100% wheat flour, the crude fiber, ash, water absorption capacity, swelling capacity, and bulk density of the composite flours increased by 40.5–63.3%, 209.7–318%, 2–109%, 3–66%, and 28–162%, respectively. Increased addition of mature, unripe pawpaw fruit flour to wheat flour resulted in a rise in the composite flour's TPC, ABTS, and ORAC values. Comparing the composite flour made with 50% mature, unripe pawpaw fruit flour to 100% wheat flour, the resistant starch and slowly digested starch rose by 2836% and 1321%, respectively. Additionally, compared to 100% wheat flour, the composite flours also demonstrated decreased fat acidity. It can be argued that the composite flour is a good source of resistant starch and bioactive ingredients that can be used in a variety of functional food products. [ABSTRACT FROM AUTHOR]

Waxy wheat lines carrying null alleles at the loci Wx‐A1 and Wx‐B1 and a mutated Wx‐D1 allele (Wx‐D1f) generate unique pasting curves on a Rapid Visco Analyzer. The initial pasting temperature, peak viscosity, and final viscosity are found to not differ markedly between waxy wheat carrying Wx‐D1b and waxy wheat carrying Wx‐D1f, but the hot‐paste viscosity is more stable in the case of waxy wheat carrying Wx‐D1f. The study seeks to determine the cause for this unique starch property. Whereas amylopectin chain‐length distribution is similar in wheat lines #211 (Wx‐A1b, Wx‐B1b, Wx‐D1a) and #234 (Wx‐A1b, Wx‐B1b, Wx‐D1f), #234 contained 7.0% amylose and 1.3% extra‐long chains (ELCs) of amylopectin, levels corresponding to 1/3 and 2/3 of the content of amylose and ELCs of amylopectin in #211, respectively. Moreover, #234 contains a small‐chain amylose not detected in #211. Therefore, this study concludes that the unique starch characteristics of waxy wheat carrying Wx‐D1f may be due to the relatively high quantity of ELCs of amylopectin and/or the low‐molecular‐weight amylose. [ABSTRACT FROM AUTHOR]

This study aimed to examine the impact of trivalent, divalent, or monovalent cations dissolving into water and being mixed with maize starch to influence its retrogradation, gelatinization, and gel characteristics. The result of the analysis using a differential scanning calorimeter showed that all cations raised the peak of gelatinization temperature of maize starch, especially Al3+ or Fe3+, while trivalent cations reduced the enthalpy. The result of the analysis using a rapid viscosity analyzer showed that trivalent cation caused lower trough viscosity, final viscosity, and pasting temperature but higher breakdown viscosity of maize starch than monovalent or divalent cations. Confocal laser scanning microscopy showed that the cation promoted the destruction of gelatinized maize starch granules, especially Zn2+, Fe3+, or Al3+. Additionally, trivalent Fe3+ or Al3+ caused higher gel strength of maize starch. Generally, the cation with higher valence changed more retrogradation, gelatinization, and gel characteristics of maize starch. [Display omitted] • Trivalent cation significantly modified the pasting properties of maize starch. • Al3+ or Fe3+ raised the gelatinization temperature of maize starch. • The cation increased the swelling power and solubility of maize starch. • Al3+/Fe3+ caused more destruction of maize starch during gelatinization. • Al3+ or Fe3+ increased the gel strength of maize starch. [ABSTRACT FROM AUTHOR]

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.

Background and Objective: Due to the rapid digestibility, cooked starch can cause a high postprandial blood glucose response (hyperglycemia), one of the risk factors for metabolic diseases, such as obesity and diabetes. The objective was to understand the properties of starch that provided slow digestibility in low‐moisture baked goods. Buckwheat (Fagopyrum esculentum Moench) starch was used to prepare biscuits with slowly digestible starch and was compared with wheat (Triticum aestivum) starch. Findings: Buckwheat starch had higher gelatinization temperature and smaller breakdown viscosity (in pasting curve) than wheat starch. Slower starch digestion rate and higher amount of undigested starch were observed when 60% (w/w) wheat flour in biscuits was substituted by buckwheat starch than by wheat starch. The biscuits containing buckwheat starch or wheat starch also showed a structure with lower firmness than the control biscuits. Conclusion: Buckwheat starch was more resistant to gelatinization and breakage during baking, and thus was less susceptible to enzyme digestion in biscuits than wheat starch. Significance and Novelty: This is the first study utilizing a starch having a normal amylose content without any modification, except partial gelatinization during baking, as a source of slowly digestible starch in biscuits. Buckwheat starch not only provided slow digestibility, but also improved the palatability of the biscuits, creating a smoother and less firm texture than those made using whole grain flour. [ABSTRACT FROM AUTHOR]

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Summary: This study was conducted to compare the effect of lipids removal using supercrital‐CO2 extraction and organic solvents (hexane and isopropanol) from hard and soft wheat flour varieties. Flours were evaluated for physicochemical properties (protein, ash, hunter colour), sodium dodecyl sulphate‐polyacrylamide gel electrophoresis, foaming properties, water and oil absorption capacity, pasting, farinographic and dynamic rheology. Protein content of flours increased after defatting and supercritical fluid extracted (SCE) wheat flours showed the highest increase. SCE flours showed higher peak viscosity than native and hexane extracted (HE) and isopropyl alcohol extracted (IPAE) flours. Functional properties improved upon defatting and the highest increase in functional properties was observed for SCE flours. Empirical and fundamental rheological measurements were affected by defatting and SCE flours showed the highest change in visco‐elasticity. SC‐CO2 was proved better alternative technique over conventional organic solvent methods to remove lipids from flours that brought desirable changes in some functional properties. [ABSTRACT FROM AUTHOR]

The increase in health and safety concerns regarding chemical modification in recent years has caused a growing research interest in the modification of starch by physical techniques. There has been a growing trend toward using a combination of treatments in starch modification in producing desirable functional properties to widen the application of a specific starch. In this study, a novel combination of gamma irradiation and annealing (ANN) was used to modify sago starch (Metroxylon sagu). The starch was subjected to gamma irradiation (5, 10, 25, 50 kGy) prior to ANN at 5 °C (To-5) and 10 °C (To-10) below the gelatinization temperature. Determination of amylose content, pH, carboxyl content, FTIR (Fourier Transform Infrared) intensity ratio (R1047/1022), swelling power and solubility, thermal behavior, pasting properties, and morphology were carried out. Annealing irradiated starch at To-5 promoted more crystalline perfection as compared to To-10, particularly when combined with 25 and 50 kGy, whereby a synergistic effect was observed. Dual-modified sago starch exhibited lower swelling power, improved gel firmness, and thermal stability with an intact granular structure. Results suggested the potential of gamma irradiation and annealing to induce some novel characteristics in sago starch for extended applications. [ABSTRACT FROM AUTHOR]

Barley contains numerous bioactive compounds of immense health importance, which include β-glucans and phenolic compounds. These compounds have been reported as anti-cancerous due to their unique physicochemical compositions. However, the bioactive compounds are affected by the processing conditions that the grains are subjected to. Consumers demand for moderate processing procedures that have a lower impact on the nutrients degradation as they become more health-conscious. Toasting and roasting procedures are widely used in India to process a wide range of cereals and legumes. The study of these treatments will provide useful information to consumers and the food industry doing business in toasting and roasting of grains. The grains from different barley cultivars of commercial importance in India were subjected to mild (toasting) and strong (roasting) heat treatments. The flours were milled from these, and the effect of these heat treatments on hunter color, pasting, and antioxidant properties was investigated. The antioxidant properties studied were total phenolic content (TPC), total flavonoids content (TFC), antioxidant activity (AOA), metal chelating activity (MCA), and ABTS+ scavenging activity. Both heat treatments resulted in lowering of BD and hunter L* values. Hunter a* and b* values, however, were increased. AOA, MCA, and ABTS+ scavenging activity of flours increased after both treatments, whereas TFC was decreased. TPC of flours after toasting was increased, which upon roasting showed a decrease. Peak viscosity (PV) and final viscosity (FV) were increased, whereas the reverse was observed after roasting. Flour from cv.PL-172 was affected the most for AOA, TPC, and MCA properties when roasted. [ABSTRACT FROM AUTHOR]

The physicochemical, pasting, dynamic rheology and muffin making properties of air classified fractions obtained from original wheat flour (OWF) and after stone grinding the OWF were evaluated and compared. Fractions from stone ground flour (SGF) showed higher proportions of fine particles and protein content but lower ash content than their counterpart fractions from OWF. The stone grinding showed significant impact on lactic acid solvent retention capacity (SRC) and water SRC. Fractions from SGF showed significantly lower breakdown and setback viscosity and higher pasting temperature than their counterpart fraction from OWF. Muffins made from different SGF fractions were lighter in color (lower L′, a′ and b′ values) and softer in texture than those from fractions obtained from OWF. The study demonstrated that fractionation of OWF and SGF can be employed to produce fractions with varied composition and baking potential. [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.

Mealworm (Tenebrio molitor L.) is a type of edible insect rich in protein that has become popular as a protein-alternative ingredient in flour-based products to improve the nutritional properties of baking products. The mealworm powder substitution affected the pasting, farinograph, extensograph properties of wheat flour and the texture, nutritional, and sensory properties of the resulting soda biscuit. The pasting parameters (peak viscosity, trough viscosity, breakdown viscosity, final viscosity, and setback viscosity) and the water absorption decreased with the increased mealworm powder substitution level, which was ascribed to the dilution effect of mealworm powder. The farinograph parameters remained similar up to 15% substitution level. The extensograph results showed that mealworm powder substitution decreased the elastic properties of wheat dough as indicated by the consistently decreased extensibility, stretching energy, and stretching resistance, resulting in a significantly decreased baking expansion ratio of the soda biscuit. The protein, lipid, and dietary fiber content of the biscuits increased accordingly with the increased mealworm powder substitution level. The protein content of the soda biscuit was gradually increased from 9.13/100 g for the control (M0) to 16.0/100 g for that supplemented with 20% mealworm powder (M20), accompanied with the significantly increased essential amino acid content. Meanwhile, the fat and dietary fiber content of M20 exhibited 20.5 and 21.7% increase compared to those of M0. The score of the sensory attributes showed no significant difference up to 15% substitution level. The results demonstrated the 15% mealworm powder substitution level would not significantly affect the farinograph property, microstructure of wheat dough, and sensory acceptability. [ABSTRACT FROM AUTHOR]

Rice starch (RS) and oat flour (OF) were mixed in different proportions, and the pasting properties, particle size, rheology, and tribological properties of the mixed system were analyzed. According to the RVA results, OF inhibited the starch pasting, and the pasting temperature and peak viscosity of the mixed system increased. The particle size shifted toward the small particle size after the mixing of RS and OF components, and the RS/OF 9/1 particle size is the smallest. All samples exhibited shear dilution behavior and the viscosity of the system could be significantly increased at a 10 wt% RS content. At sliding speeds of >1 mm/s, the friction of the mixture is usually between the two individual components, which also confirmed the association or interaction between the two polymers. [ABSTRACT FROM AUTHOR]

Pearl millet starches were modified at pH 8.0 using 3.0% octenyl succinic anhydride (OSA), and their pasting, rheological properties, and in vitro digestibility were analyzed. The degree of substitution (D.C.) of OSA-modified starches varied from 0.010 to 0.025. The amylose content decreased after modification, while the reverse was observed for swelling power. After OSA modification, the pasting viscosities (peak, trough, setback (cP)) of the modified starches increased compared to their native counterparts. G′ (storage modulus) and G″ (loss modulus) decreased significantly (p < 0.05) compared to their native counterparts during heating. Yield stress (σo), consistency (K), and flow behavior index (n) varied from 9.8 to 87.2 Pa, 30.4 to 91.0 Pa.s., and 0.25 to 0.47, respectively. For starch pastes, steady shear properties showed n < 1, indicating shear-thinning and pseudoplastic behavior. The readily digestible starch (RDS) and slowly digestible starch (SDS) contents decreased, while the resistant starch (R.S.) content increased. After OSA treatment, the solubility power of the starches increased; this property of OSA starches speeds up the biodegradability process for the films, and it helps to maintain a healthy environment. [ABSTRACT FROM AUTHOR]

The effects of heat stress (HS) on physicochemical, pasting, and thermal properties of starch from various wheat lines/varieties are evaluated. Wheat varieties/lines are exposed to high temperature during grain filling by delayed sowing to understand the effect of HS on starch characteristics. Heat stressed wheat starch shows a greater proportion of A‐type granules and amylose content while showing less swelling, C and B‐type granules. Starch from heat stressed wheat shows higher transition temperatures and melting of amylose‐lipids complex than normal wheat starch. Starch from the majority of heat stressed wheat shows greater final, peak, and setback viscosity but lesser breakdown viscosity. The results clearly reflect the variable effects of HS on different variety/lines indicating variation in response towards stress conditions. Heat stressed wheat starch with high paste viscosity may be used to increase viscosity of flours with lower viscosity. The results clearly indicate the changes in starch characteristics caused by delayed sowing may lead to variation in suitability for different products. [ABSTRACT FROM AUTHOR]

Recently, Tisdell [48] developed some alternative pedagogical perspectives of multiplication strategies via cut-and-paste actions, underpinned via the principle of conservation of area. However, the ideas therein were limited to problems involving two factors that were close together, and so would not directly apply to a problem such as 17 × 93. The purpose of the present work is to establish what diagrammatic and dynamic perspectives could look like for these more complex classes of multiplication problems. My approach to explore this gap is through an analysis and discussion of case studies. I probe several multiplication problems in depth, and drill down to get at their complexity. Through this process, new techniques emerge that involve cut-and-paste and rescaling actions to enable a reimagination of the problem from diagrammatic and dynamic points of view. Furthermore, I provide some suggestions regarding how these ideas might be supplemented in the classroom through the employment of history that includes Leonardo Da Vinci's use of conservation principles in his famous notebooks. I thus establish a pedagogical framework that has the potential to support the learning and teaching of these extended problems from diagrammatic and dynamic perspectives. groups.