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African walnut, turmeric roots and maize grains (Zea mays) were processed separately into flour and formulated into blends containing 25 to 45% African walnuts. The blends were evaluated for sensory properties while the most preferred blends by the sensory panelists were evaluated for functional and pasting properties using standard methods. The results of functional properties obtained were significantly different (p<0.05) to the control samples. Bulk densities of the formulated blends B and C which ranged from 0.405 - 0.409 g/ml, 0.408-0.410 g/ml were significantly different from that of the control. The water absorption capacity (WAC), Swelling power of the blends ranged from 173.6 - 217.7 % g/g, 9.3 - 10.2g/g and the control (ogi: 217.7 % g/g, 11.8g/g and cerelac: 11.3% g/g, 2.02g/g) respectively. Peak viscosity of the blends (172.1-181.4 RVU), breakdown viscosity (55.3-59.2RVU) and final viscosity (241.4-254.2 RVU), setback (22.5-28.1 RVU), peak time (4.1-4.9 min) and pasting temperature (75.1-75.9 oC) were higher than that of cerelac but similar to that of 'ogi". The result of the sensory evaluation showed that all the formulated blends had higher mean score than the controls in term of colour, while of similar qualities with the control (cerelac) in other sensory parameters and generally acceptable. The study has shown that an acceptable nutrient-dense complementary food can be made from African walnut. [ABSTRACT FROM AUTHOR]

This study investigated the effects of different levels of buckwheat bran inclusion onto the physicochemical, pasting properties and in vitro starch digestibility of buckwheat flour gels. Total phenolic content and antioxidant activities (DPPH radical-scavenging activity and ferric reducing/antioxidant power) were also measured. Total starch content per 100 g of gel ranged from 64.45 to 75.66, and the percentage of resistant starch ranged from 1.36% to 1.75%, while protein ranged from 12.07% to 12.93%. The results showed that the amount of bran addition decreased total starch and slightly reduced protein content, but increased resistant starch content. The level of bran addition increased the total phenolic content and antioxidant activity of the gels, while it reduced the blood sugar response. As the bran levels increased, the glucose released decreased (95.17, 84.08, 69.80, 60.23 mg glucose/g sample, respectively). The results showed that the bran of buckwheat (a pseudocereal) has nutritional value and can be used in the development of buckwheat products. [ABSTRACT FROM AUTHOR]

In this study, dough rheological characteristics were analyzed for composite flours obtained through different blends between refined wheat flour and defatted flaxseed one. The flaxseed flour was incorporated in wheat flour to a substitution level of 0%, 5%, 10%, 15% and 20%. The dough rheological characteristics were analyzed through different Brabender devices such as Glutograph, Farinograph, Extensograph and Amylograph. Also, for the mix samples the falling number values were determined in order to evaluate the alpha amylase activity. According to the obtained data it may be noticed that in general, flaxseed addition increased Farinograph values such as water absorption, dough stability, dough development time and decreased the degree of softening at 10 min. During extension, flaxseed flour decreased dough strength and extensibility. From the pasting point of view, compared to the control sample, the samples in which flaxseed were incorporated in wheat flour presented a lower falling number value and a higher peak viscosity one. [ABSTRACT FROM AUTHOR]

This study was investigated to evaluate the phenolic acid composition, antioxidant potential and acceptance of rusk prepared by the progressive replacement of wheat flour with barley flour. The wheat-barley blends rusks were also evaluated for their pasting and sensorial properties. The pasting characteristics of wheat flour was influenced by barley flour incorporation with a increase in peak and final viscosity values with increasing amount of barley flour. The results revealed that incorporation of barley flour into wheat flour improved the nutritional and bioactive compounds profile. The free radical scavenging activities towards DPPH and ABTS+ was found to be higher for wheat-barley blends rusk in comparison with wheat rusk. As evident from total phenolic content, total flavonoids contents and antioxidant activities, barley flour was found to be rich in bioactive compounds in comparison with wheat flour. Supplementation of rusks with 30% barley flour were suggested to be nutritionally superior with an acceptable sensory score and is a successful approach to enrich rusks with nutrients. [ABSTRACT FROM AUTHOR]

Faba bean starch was crosslinked (CL) at different levels (1, 3 & 5%) using sodium trimetaphosphate and studied for physicochemical, thermal, pasting and in vitro digestibility characteristics. Further, films were prepared from these starches and characterized for moisture content, thickness, water solubility, opacity, water vapor permeability (WVP) and mechanical properties. Amylose content, swelling power and solubility decreased after modification. CL resulted in decrease in peak viscosity (PV) whereas pasting temperature increased; CL (5%) showed the lowest PV (6474 mPa.s). Steady shear properties showed flow behavior index values <1 for starch pastes, indicating pseudoplastic and shear-thinning behavior. Thermal properties of CL starches showed higher transition temperatures and enthalpy of gelatinization (ΔH gel) as compared to native starch. ΔH gel values of CL starches ranged from 10.70 to 14.20 J/g whereas for native starch, the value was 9.47 J/g. CL resulted in increased resistant starch (from 49.8 to 61.1%), the highest value was for CL (5%). CL starch films exhibited lower moisture content, water solubility and WVP. Film thickness, however, was not affected by modification. CL (5%) starch film showed the highest tensile strength (14.28 MPa) and the lowest elongation at break (25.62%). CL resulted in improved mechanical and barrier properties of starch films. • Faba bean starch crosslinked (CL) at different levels using sodium trimetaphosphate • Starches studied for physicochemical, digestibility and film forming properties • CL starches showed decreased peak viscosity while higher enthalpy of gelatinization. • CL resulted in improved mechanical and barrier properties of starch films. [ABSTRACT FROM AUTHOR]

The use of starch in food systems in many instances relies on its thickening and gelling capacity. When native starches fail to match process and/or product‐specific requirements, starches are physically and/or chemically modified to meet end‐use demands. Evidently, differences between starches of varying botanical origin have to be considered when selecting or modifying starches for particular applications. Potato starch (PS) ranks third in world production after maize and wheat starches. Its unique properties differ from those of cereal and pulse starches and are directly related to its molecular structure and organization. This review summarizes the differences between PS and cereal and pulse starches and how they set it apart in terms of gelatinization, pasting, gelation, and retrogradation. Recent advances in improving PS pasting and gelation using enzyme technology and mineral ions are also described. [ABSTRACT FROM AUTHOR]

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

The effects of Mesona chinensis polysaccharide (MCP) on the pasting, rheological properties, granule size, and water mobility of tapioca starch (TS) were investigated at different gelatinization temperatures (75 °C and 95 °C). The structures of tapioca starch- Mesona chinensis polysaccharide (TM) gels formed at different gelatinization temperatures were investigated by X-ray diffraction (XRD) and scanning electron microscopy (SEM). Results showed that the peak, trough, and final viscosities of TM-95 mixtures were lower than that of TM-75 mixtures. Addition of MCP had a significant reduce (p < 0.05) on the granule size and transversal relaxation time of TM mixtures at the two gelatinization temperatures. Rheological analysis also showed that the addition of MCP increased the consistency indexes (K) and decreased the flow behavior indexes (n) of TM-95 and TM-75 gels. XRD results confirmed the diffraction peak of TM-95 gels became blunt and wider, and the diffraction peak at 17° and 23° of TM-75 gels could be observed after MCP added. In addition, the microstructures of TM-75 gels were more compact than that of TM-95 gels. These results can promote the development of TS-based products and application of MCP at different gelatinization temperatures. • High chaos degree of TM mixture exhibits fast retrogradation and rearrangement. • MCP had greater viscosity improvement effect for TM-75 mixtures than TM-95 mixtures. • MCP can partial retain the original crystalline area of starch gelatinized at 75 °C. • MCP restricts the free motion of water molecule in TS gels. [ABSTRACT FROM AUTHOR]

Oat starch is getting attention owing to its usefulness and potential in a number of food and non-food applications. Starch is by far the main component of oat grains and possesses some unique chemical, physical, and structural properties when compared with other cereal starches. Oat starch offers untypical properties such as small size of granules, well-developed granule surface and high lipid content. Variation in amylose and amylopectin proportion along with the properties associated with the amylopectin molecule makes diversity in composition of oat starch. The pasting and rheological properties of oat starches control food product quality. This review articles outlines the recent developments in understanding of the starch isolation, chemical composition, morphology, pasting, rheological and thermal characteristics and various application of oat starch. Potential applications of oat starches are also reviewed. [ABSTRACT FROM AUTHOR]

Introduction. In this investigation, the aim was to study the effects caused by heat moisture-treatment (HMT), low humidity (< 35%) and heating, on organic wheat starch. Materials and methods. Organic wheat starch was submitted to hydrothermal treatment in different concentrations of humidity (10%, 15% and 20%) in an autoclave at 121 °C for 1 hour and 15 minutes. Thermogravimetry (TG), viscoamilographic analysis (RVA), X-ray diffractometry by the powder method (XRD) and scanning electron microscopy (SEM) were performed to compare the properties of native and modified starch. Results and discussion. After heat treatment at low moisture (HMT), the organic wheat starch exhibited greater thermal stability when compared to the untreated. The first mass loss was due the dehydration, followed of stability; the second and third mass loss occurs consecutively with decomposition and oxidation of organic matter, in air atmosphere. Final residues are ashes from starch. Lower pasting temperatures and higher peak viscosity were observed for starch treated with 15 and 20% humidity. Lower retrogradation tendency and viscosity were obtained for organic wheat starch treated with 10% moisture. A decrease in crystallinity was identified for the modified samples, without considerable changing in the diffraction pattern. The main diffraction angles were registered at 15, 17, 18 and 23°, in 2 (?), with low intensity. This behaviour is characteristic of type A diffraction pattern starch (typical of cereals). By Scanning Electron Microscopy (SEM), the organic wheat starch presented a bimodal distribution without major changes in the morphology of the granules. After HMT starch granules showed a slight increase in the average diameter; 17.9 to 27.7 μm in the major granules (A) and 5.6 to 7.1 μm in the minor granules (B). The shape in (A) is oval and in (B) is lenticular. Some depressions in surface of starches are observed mainly after HMT, which can be due the starch-protein interactions. Conclusions Some properties were affected after modification by HMT. The decrease in pasting temperature and major thermal stability and viscosity were obtained. [ABSTRACT FROM AUTHOR]

The hydration, pasting and rheological properties of barley starch (NBS) and lentil protein concentrate (LPC) blends prepared at various concentrations were studied. With increasing concentration of LPC, the water absorption capacity increased while both swelling power and solubility decreased. The pasting and rheological parameters were determined at two starch concentrations (8% and 10%) with different proportions of LPC. All pasting viscosities increased with increasing starch content whereas decreased after the addition of LPC in a concentration dependent manner. The addition of LPC caused a reduction in the elasticity of starch pastes resulting into increase in the viscous behavior of starch pastes. Similarly, the pseudo-plastic behavior of the barley starch pastes decreased in the presence of LPC suggesting a liquid like behavior. [ABSTRACT FROM AUTHOR]

Pea and amylomaize starches were used to produce aerogel in form of monoliths and microparticles. The formation of starch gel was investigated, and we showed that each starch needed a different pasting temperature for its complete dissolution. The gelation kinetics was investigated with oscillatory rheometry for both systems as a function of the starch concentration. The gelation and retrogradation temperature of the starch gel were varied and its impact on the final aerogel evaluated. The emulsion gelation was carried out batch wise in a stirred vessel with different impeller geometries, concentrations of surfactant (Span80 and PGPR) and stirring rates. A particle size prediction approach based on idealized flow (Couette, 2D hyperbolic and turbulent) during the emulsification was proposed. A semi-continuous set-up for the emulsion gelation was developed in which the emulsification occurs in a single pass through a colloid mill and the gelation is triggered in-line with a counter-current heat exchanger. [ABSTRACT FROM AUTHOR]

Data on nutritional composition, functional and pasting properties of food ingredients are of importance in food formulations. In this work, flours were prepared from four varieties of Nigerian sweet potato. Chemical composition, functional and pasting properties of the flours were determined using standard procedures. The moisture contents ranged between 6.5% and 10%, which are below 15% specified for flour samples. This study showed that Orange Fleshed Sweet Potato (OFSP) had the highest protein (2.9%) and Yellow Fleshed Sweet Potato (YFSP) had the least (2.3%). This study also showed that OFSP flour had the highest β-carotene content and YFSP had the least indicating that pro-vitamin A is more concentrated in OFSP than other varieties. The amylose content ranged between 21% and 21.7%. The values obtained for OFSP, YFSP, and White Fleshed Sweet Potato (WFSP) are not significantly different from each other but significantly higher than the value obtained for Purple Fleshed Sweet Potato (PFSP). The bulk density ranged between 0.8g/ml and 0.9g/ml indicating easy sinkability and dispersibility. Water absorption capacity ranged between 58% and 83%. The oil absorption capacity ranged between 31% and 51%. The solubility and swelling capacities ranged from 7% to 11%, and 1.2% to 1.7%, respectively. The pasting temperature/ time ranged between 78°C (3.9 min.) and 830C (4.8 min.) indicating that the flours have easy to cook properties. The peak viscosity of the sweet potato flours ranged between 46.9RVU and 86 RVU and it indicates that WFSP will form paste easily than OFSP. The setback values ranged between 3.8 RVU and 21 RVU. The WFSP have the highest tendency to retrograde and the OFSP having the least tendency. The final viscosity ranged between 13 RVU and 82.2 RVU. Results indicate that the WFSP will form a better gel than OFSP. The above results indicate that the flours have good functional and pasting properties that make them useful for application in food products formulations. [ABSTRACT FROM AUTHOR]

The study describes the effects of xanthan gum (0.5–2.0%) on the in vitro digestibility and rheological and pasting properties of kudzu (Pueraria lobata) starch pastes. The flow behavior index (n) shows a decrease in trends (from 0.43 to 0.31) as the xanthan gum concentration increases, indicating pseudoplastic behavior. Dynamic viscoelasticity analysis indicate that the elastic (G′) and viscous (G″) moduli increase in the presence of xanthan gum, suggesting a strong interaction between xanthan gum and kudzu starch in the composite system. All concentrations of xanthan gum result in increased elasticity (G′ > G″). Pasting properties reveal that the peak and final viscosity of the xanthan gum–kudzu starch dispersion decreases with the increasing concentration of xanthan gum, highlighting the importance of xanthan gum in controlling overall viscosity. The addition of xanthan gum also decreases the hydrolysis of kudzu starch during in vitro digestion. [ABSTRACT FROM AUTHOR]

Background and objectives: Temperature during the grain filling stage is the critical environmental factor affecting rice quality and starch physicochemical properties. Two soft japonica rice varieties were used to investigate starch morphological structure, gelatinization, and pasting properties, as well as the overall sensory quality of cooked rice under different ripening dynamic temperatures. Findings: Compared to normal temperature (NT), dynamic low temperature (LT) during the grain filling stage increased amylose content and significantly influenced the crystalline structure of starch. These structural changes included the reduction in the relative crystallinity, IR ratio of 1,045/1,022 cm−1, the lamellar peak intensity, and lamellar distance. With regard to pasting properties, LT increased the setback and decreased the peak, trough, final viscosities, and breakdown. However, LT reduced gelatinization temperature and enthalpy. For eating quality, the palatability of cooked rice under LT decreased, which was related to higher hardness as well as lower stickiness and gel consistency. Conclusions: Low temperature during grain filling led to the deterioration of eating quality of cooked rice, and this deterioration could be attributed to high amylose content, low pasting viscosity, and reduced gel consistency. Significance and novelty: The mean temperature at 22°C during the grain filling stage improved eating quality in soft japonica rice by enhancing pasting properties and gel consistency. [ABSTRACT FROM AUTHOR]

Summary: Gelatinization, pasting, digestibility and estimated glycaemic index of six high amylose rice varieties differing in length/width ratio were studied. Amylose content ranged narrowly (27.8–29.1%). Resistant starch content ranged from 0.44% to 1.4%. In contrast to gelatinisation enthalpy, gelatinisation temperature (GT) ranged narrowly (76.7–77.4 °C). For all rice varieties, melting temperature of amylose‐lipid complex I and II was around 99 °C and 110 °C, respectively. The enthalpy of amylose‐lipid complex I and II ranged between 0.18–0.87 and 0.23–0.55, respectively. Expected in vitro glycaemic index (GI) of all tested varieties was similar (88.2–92.4). The results showed that the size of the rice grain (length/width) and resistant starch content had no apparent impact on the GI of high amylose rice. The dominant factors determining the digestibility and glycaemic response of the tested high amylose rice varieties seemed to be amylose content and the GT. Besides the pasting temperature, other pasting properties varied significantly but were not correlated to starch digestibility and estimated GI among the six rice varieties. Thus, RVA pasting properties, except for pasting temperature, may not be good predictors for the GI of these high amylose rice. [ABSTRACT FROM AUTHOR]

Zucchini polysaccharide (ZP) has a unique molecular structure and a variety of biological activities. This study aimed to evaluate the effects of ZP (1, 2, 3, 4 and 5 %, w/w) on the properties of potato starch (PS), including pasting, rheological, thermodynamic, freeze-thaw stability, micro-structure, and in vitro digestibility of the ZP-PS binary system. The results showed that the appearance of ZP significantly reduced the peak, breakdown, final and setback viscosity and prolonged the pasting temperature of PS, whereas increased the trough viscosity. The tests of rheological showed that ZP had a damaging effect on PS gels. Meanwhile, the results of thermodynamic and Fourier transform infrared exhibited that the presence of ZP significantly retarded the retrogradation of PS, especially at a higher levels. The observation of the microstructure exhibited that ZP significantly altered the microscopic network structure of the PS gels, and ZP reduced the formation of the gel structure. Besides, ZP postponed the retrogradation process of PS gels. Moreover, ZP weakened the freeze-thaw stability of the PS gel. Furthermore, ZP also can decrease the digestibility and estimated glycemic index (eGI) value of PS from 86.04 % and 70.89 to 77.67 % and 65.22, respectively. Simultaneously, the addition of ZP reduced the rapidly digestible starch content (from 25.09 % to 16.59 %) and increased the slowly digestible starch (from 24.99 % to 26.77 %) and resistant starch content (from 49.92 % to 56.64 %). These results have certain guiding significance for the application of ZP in starch functional food. [Display omitted] • Zucchini polysaccharide (ZP) were co-gelatinized with potato starch (PS). • ZP greatly influenced the pasting properties and delay the retrogradation of PS gels. • ZP-PS systems were typical weak gels and pseudoplastic fluids. • Adding ZP to PS can reduce the system eGI value. [ABSTRACT FROM AUTHOR]

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

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

The effects of three types of polymeric proanthocyanidins (PPC) with different degrees of polymerization (DP), namely PPC1 (DP = 6.39 ± 0.13), PPC2 (DP = 8.21 ± 0.76), and PPC3 (DP = 9.92 ± 0.21), on the physicochemical characteristics and in vitro starch digestibility of potato starch were studied. PPC addition (5%, w/w) increased the gelatinization temperature and decreased some viscosity indices of potato starch, including the peak, trough, breakdown, and setback viscosities. Starch-PPC pastes showed reduced thixotropy and improved stability and gelling properties compared to starch paste. The three types of proanthocyanidins all showed evident inhibitory effects on the digestion and retrogradation of potato starch, including short-term and long-term retrogradation. Among the three, PPC with a lower DP had stronger effects on the starch short-term retrogradation and gelling performance, whereas larger PPC molecules exhibited a greater impact on starch recrystallization and digestive characteristics. The research consequences were conducive to explore the application of functional PPC in starch-based food processing.

The physical-chemical, thermal and rheological properties of starches isolated from four commercial potato cultivars (Colparina, Huayro, Canchan and Yungay) were evaluated and characterized. The starches presented ovoid and spherical shapes, with average size from 20.08 ± 2.48 to 25.33 ± 6.54 μm and B-type granules, with amylose content from 15.49 ± 2.02 to 32.10 ± 0.14% and relative crystallinity, between 34.6 and 37.3%. The rheological properties measured using a dynamic rheometer, showed predominance storage module (G’) on the loss module (G’’) during the frequency range (0.01 - 3.20 Hz) studied, which would classify them as weak gels. The starches presented low syneresis, high clarity, pasting temperature from 65.70 ± 0.31 °C to 67.70 ± 0.23 °C, gelatinization start temperature (To); peak temperature (Tp); gelatinization final temperature (Tf) and gelatinization enthalpy (ΔH) values between 57.90 ± 0.24 and 62.23 ± 0.17 °C; 61.18 ± 0.01 and 64.85 ± 0.01 °C; 65.5 ± 0.31 and 68.34 ± 0.29 °C; 11.49 ± 0.8 and 15.43 ± 0.51 J/g, respectively. The starches evaluated had suitable properties to be used as ingredients in specific foods to improve their textural characteristics.

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., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2024 The Authors.)

The objective of this study was to characterize the properties of pectin extracted from sugar beet pulp using subcritical water (SWE) as compared to conventional extraction (CE). The research involved advanced modeling using response surface methodology and optimization of operational parameters. The optimal conditions for maximum yield of pectin for SWE and CE methods were determined by the central composite design. The optimum conditions of CE were the temperature of 90 °C, time of 240 min, pH of 1, and pectin recovery yield of 20.8%. The optimal SWE conditions were liquid-to-solid (L/S) ratio of 30% (v/w) at temperature of 130 °C for 20 min, which resulted in a comparable yield of 20.7%. The effect of obtained pectins on viscoamylograph pasting and DSC thermal parameters of corn starch was evaluated. The contents of galacturonic acid, degree of methylation, acetylation, and ferulic acid content were higher in the pectin extracted by SWE, while the molecular weight was lower. Similar chemical groups were characterized by FTIR in both SWE and CE pectins. Color attributes of both pectins were similar. Solutions of pectins at lower concentrations displayed nearly Newtonian behavior. The addition of both pectins to corn starch decreased pasting and DSC gelatinization parameters, but increased ΔH. The results offered a promising scalable approach to convert the beet waste to pectin as a value-added product using SWE with improved pectin properties.

Tapioca starch (TS) suspensions (10%, w/v) were subjected to high speed jet (HSJ) processing at 80, 120, 160, 200 and 240 MPa for one pass, and the effects of HSJ treatment on solubility, rheological, pasting, morphological and molecular properties were further investigated. Polarized light microscopy observation revealed TS was partly gelatinized, and the number and clarity of"Maltese cross" decreased with the increase of HSJ pressure. The solubility of TS was increased significantly from 1.59% (0 MPa) to 12.11% (240 MPa). Dynamic oscillation analysis showed that TS gels displayed less elastic and more liquid like after HJS treatment, and all samples displayed pseudo-plastic properties during flow properties analysis. Rapid Visco Analyser measurement indicated that treated samples showed significantly decreased in peak viscosity and exhibited a lower tendency towards retrogradation on cooling process compared to untreated TS. Size-exclusion chromatography analysis suggested that the degradation of TS happened during HSJ treatment, and the degradation was more prominent beyond 160 MPa. The results showed that the significant changed in physicochemical and structural properties of treated TS were related to its degradation. These observations would provide an alternative and environmentally approach for starch modification. Image 1 • The viscosity decreased after treated by high speed jet (HSJ). • HSJ treatment significantly improved the solubility of tapioca starch (TS). • HSJ treatment had an effective change in rheological properties of TS. • The degradation of TS happened, and it was more pronounced upon high pressure. [ABSTRACT FROM AUTHOR]

Wheat cultivars from Triticum aestivum L. grown at same location were chosen and classified on the basis of their protein contents into low protein cultivars (LPC's), medium protein cultivars (MPC's) and high protein cultivars (HPC's). Protein content had a significant effect on the functional, pasting, color and antioxidant properties. HPC's showed significantly (p <.05) higher water absorption capacity (WAC), oil absorption capacity (OAC), foaming capacity, emulsion activity and emulsion stability as compared to LPC's. Clear difference among LPC's, MPC's and HPC's was not observed for pasting parameters and hunter color characteristics. Wheat cultivars were also studied for their bioactive properties. Total phenolic content (TPC), antioxidant activity (AOA) and total flavonoids content (TFC) among cultivars ranged between 1650–2095 μg GAE/g, 16.7–20.9% and 75–106 μg CE/g, respectively. HPC's had higher values for TPC and AOA as compared to LPC's. Significant correlations were observed among different measured properties as revealed by both pearson's correlation and principal component analysis (PCA). The first and second principal components together represent 65.6% of the total variability. LPC's and HPC's found place at different locations on the score plot. [ABSTRACT FROM AUTHOR]

Cassava starches processed from six different cassava varieties (Bangweulu, Katobamputa, Mweru, Kariba, Kampolombo and Chila) were assessed for variety effect on swelling, solubility, gelatinization, pasting and gel freeze-thaw stability properties. The swelling power was investigated using dispersion methods in water while gelatinization and pasting were determined using Differential Scanning Calorimetry and Rapid Visco Analyzer, respectively. The gel freeze-thaw stability was determined by syneresis method. The starch granules size of the cassava starches were in the range 1.17–22.22 μm. The swelling power and solubility index of starches were in the range of 2.22–15.63 g/g and 1.62–71.15%, respectively. Solubility index of starches correlated positively with amylose (p < 0.0001). Swelling powers of starches showed a weak negative correlation with resistant starch content. The onset (To), peak (Tp) and conclusion (Tc) gelatinization temperatures of cassava starches were ranged from 56.33–63.00 ℃, 62.00–71.29 ℃ and 69.10–77.12 ℃, respectively and varied among cassava varieties (p < 0.05). The pasting temperatures for starches were in the range of 64.54–70.54 ℃ and weak positively correlated with amylose (r = 0.231, p < 0.001). The peak viscosity (782.3–983.5 cP), breakdown viscosity (383.8–506.8 cP) and final viscosity (462.0–569.7 cP) varied (p < 0.05) among cassava varieties and exhibited negative correlation with amylose (p < 0.05, p < 0.01, and p < 0.01, respectively). The syneresis for the freeze-thaw and five freeze-thaw cycle storage were ranged from 0.00–29.11% and 0.00–42.40%, respectively, and varied (p < 0.05) among cassava varieties. The sources of variations in physicochemical properties among the cassava varieties were due to differences in amylose, protein, lipid contents, and starch granule size distribution. [ABSTRACT FROM AUTHOR]

The objective of this work was to evaluated the effects of debranning (2% and 4%) of Indian and exotic wheat varieties on pasting, protein profile and rheological properties of meal. Exotic varieties grains showed significant difference in cooking properties despite having similar protein content. Debranned grains of exotic varieties showed significantly lower water uptake (WU) than those from Indian varieties. Ash content, protein content and mixographic properties (mixing time, dough strength) of meal decreased with increase in extent of debranning. With increase in debranning level unextractable polymeric proteins (UnEx-PP) decreased while unextractable monomeric proteins (UnEx-MP) increased. Exotic varieties had lower extractable PP as compared to Indian wheat varieties. With increase in debranning level pasting parameters (final, breakdown and peak viscosity) increased. Exotic varieties showed the higher gluten strength indicated by mixographic parameters. Wheat grains debranned to 4% debranning level showed better cooking properties. Exotic wheat varieties showed better pasting and mixing properties as compared to Indian wheat varieties. Unlabelled Image • The proportion of polymeric protein (PP) increased with increase in debranning. • Meal prepared from debranned grains had lower unextractable PP. • Exotic varieties showed better pasting and mixing properties. • Exotic varieties had lower extractable PP as compared to Indian wheat varieties. • Mixographic properties decreased with increase in extent of debranning. [ABSTRACT FROM AUTHOR]

The effect of date syrup on sweet potato starch was investigated at 20°Brix and three starch and date syrup ratios (1:1, 1:2 and 1:3). Native and date syrup added sweet potato starches were evaluated for physicochemical, pasting, textural, rheological and morphological characteristics. With increase in ratio of date syrup in sweet potato starch water binding capacity and paste clarity decreased whereas oil binding capacity, sedimentation value and swelling power increased. At all the starch-date syrup ratios lower peak and final viscosities were observed as compared to the native starch. Texture profile results indicated that the hardness and springiness increased up to 1:2 ratio and then decreased. The rheological properties showed higher values of storage modulus than loss modulus and exhibited weak gel behaviour for all the starch gels. The decreased value of loss tangent (tan δ) showed that sample with date syrup was more elastic in nature. Scanning electron microscopy analysis revealed that addition of date syrup altered the starch morphology. Increase in syrup ratio resulted in aggregation of starch granules and slight patches of syrup were also seen on starch granules. This study suggested that date syrup find many practical applications in starch based industries as it is natural sweetener with many nutrients. [ABSTRACT FROM AUTHOR]

BACKGROUND Sweetpotato (Ipomoea batatas Lam.) is a major starchy crop with great agricultural significance in many countries. There is a need to assess more genetic resources for sweetpotato quality improvement. This study aims to analyze physicochemical properties of whole (unpeeled) root flours from seven New Zealand sweetpotato varieties with commercial significance. Using whole unpeeled plants for 'healthy' food formulations becomes more popular due to nutritional effects and environmental concerns. RESULTS: Great variations were found in chemical composition, in vitro antioxidant activities, swelling power, water solubility index, in vitro digestibility, thermal, pasting and gel textural properties of the seven flours. The antioxidant activities and phenolic contents were higher in the color‐fleshed samples. Correlation analysis showed that the swelling, pasting and texture properties were largely affected by the activity of the endogenous amylase. Principal component analysis was done in four aspects including chemical composition, mineral content, antioxidant activities and functional properties to analyze the similarity and difference among these seven sweetpotato varieties. CONCLUSION: The seven sweetpotato flours showed a wide range of functionalities and will be useful for the formulations of diverse and 'healthy' sweetpotato‐based products. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

In this research, corn resistant starch (CRS) was mixed with four kinds of soluble dietary fibers (chitosan, flaxseed gum, xanthan gum, and konjac gum). The pasting and rheological properties, microstructure, and X-ray diffraction spectrum of the mixed system were investigated by rapid viscosity analyzer (RVA), rheometer, scanning electron microscopy (SEM), and X-ray diffractometer (XRD). The pasting curves showed that the addition of chitosan could reduce the viscosity of CRS paste, while the flaxseed gum, xanthan gum and konjac gum increased the viscosity. All complex systems had shear thinning properties in the rheological steady flow experiments. Soluble dietary fibers significantly increased the value of viscosity coefficient (K) of the CRS, however, the value of flow characteristic index (n) was decreased with increasing concentration of soluble dietary fibers. Soluble dietary fibers addition resulted in higher storage modulus and loss modulus (G′ and G″) of CRS paste, as well as giving rise to high viscoelasticity. SEM confirmed that the addition of soluble dietary fibers made the starch granules more easily aggregated in the mixed systems. X-ray diffraction spectrum analysis showed that the addition of soluble dietary fibers did not change the B and V type crystalline pattern of CRS, and both the concentrations and types of soluble dietary fibers had significant effects on the crystallinity of mixed systems. This study reported four mixtures with CRS and provided useful information for functional food. • In the presence of FG, XG and KG, the value of FV increased significantly. • The 5.0 mg/mL CRS/XG mixtures had strong gel strength. • Soluble dietary fibers addition result in higher viscoelasticity of CRS. • The 5.0 mg/mL CRS/KG was the most dense aggregation and had the highest relative crystallinity. [ABSTRACT FROM AUTHOR]

Present study was aimed to characterize the effect of heat moisture treatment (HMT) on morphological, pasting, structural and physicochemical properties of starches from mango kernels of Indian cultivars. Mango kernel starches from Safeda, Chausa and Dussheri varieties were subjected to heat moisture treatment at 20, 25 and 30 g/100 g moisture levels. Amylose content of HMT starches has negligible effect whereas water and oil binding capacities were significantly (p < 0.05) increased following heat moisture treatment. Modification had significant effect on solubility and swelling power. Modified starches were found to have low swelling power with increased solubility when compared with native counterparts. Pasting properties were significantly (p < 0.05) affected by heat moisture treatment. HMT starches have significantly (p < 0.05) increased pasting temperature, peak viscosity, setback and final and then reduced with severity of the treatment. HMT starches have shown x-ray diffraction patterns (A-type) similar to native starches with decrease in their relative crystallinities. IR spectra of mango kernel starches remained unaffected even after treatment. HMT has produced pits and dents on the surface of granules. Low retrogradation rate and fair amylose content of HMT starches can be utilized for preparation of biodegradable films and in various other applications. • Protein denaturation due to high heat has significantly increased pasting properties of HMT starches. • Modification reduced the relative crystallinities of heat moisture treated starches. • Physicochemical properties significantly influenced by heat moisture treatment. • The kernel starches of all the three mango varieties could be suitably modified. [ABSTRACT FROM AUTHOR]

Starches of four legume varieties grown in China were evaluated for composition, granule structure, turbidity, swelling power, solubility, and thermal and pasting properties. The similar granule shapes, surface fissures, polarized crosses, inner structure characteristics, and granule sizes could be observed among all legume varieties through a variety of microscopy techniques such as light microscopy, scanning electron microscopy, and confocal laser scanning microscopy. Amylose contents were in the range of 30.61%–33.55%. All of the starch varieties showed C‐type X‐ray pattern, but exhibited different relative crystallinity percentage. Significant differences were observed among starch varieties in swelling power, solubility, and light transmittance. Thermal analysis and pasting profile of legume starches showed that all the varieties' differences are probably due to variation in amylose content. The thermal and pasting parameters of starches were evaluated using differential scanning calorimeter and Rapid Visco‐Analyser, respectively, and significant differences were observed in individual pasting and thermal parameters. The present study can be used for identifying differences between legume varieties for starch structural and physicochemical characteristics and could provide guidance to possible industries for their end use. [ABSTRACT FROM AUTHOR]

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

Kalonji seeds with protein, lipid and ash content of 17%, 22% and 6.50%, respectively were pan and microwave roasted and then its flour was studied for physicochemical, functional and antioxidant properties. Roasting increased water (28.65%) and oil (19.00%) absorption capacities of seed flour, while significant decrease was observed in foaming and emulsion properties upon roasting. Roasting had little effect on pasting profile of seed flour but there was a significant difference in final and setback viscosity of untreated and roasted seed flour. Final viscosity (FV) of untreated kalonji seed flour was found to be 186.00 cP and that of roasted seed flour ranged from 165.00 to 165.50 cP respectively. The antioxidant activity, total phenolic content and reducing power enhanced upon pan and microwave roasting from 81.76 to 87.11%, 21.04–23.78 mg GAE/g and 80.07–85.09% respectively. [ABSTRACT FROM AUTHOR]

The cassava flours and starches have elicited great use in the food and non-food industry. The diversity in cassava genotypes accounts for differences in end-product properties, and would require characterization of cassava varieties for suitability of culinary and processing. This review showed that screening criteria of cassava cultivars end-user properties include proximate contents, amylose content, structural, swelling, gelatinization and pasting characteristics, including freeze–thaw stability properties of cassava-derived flours and starches. Literature shows that the physiochemical properties vary with genetic factors (i.e. genotype). In this review, the amylose content was found to be the main genetic trait for discriminating the cassava varieties for gelatinization and pasting processes including resistant starches. Moreover, cassava derived raw materials (flours and starches) were found to have various application in baking, edible film, syrup, glucose, alcohol, and soups production. [ABSTRACT FROM AUTHOR]

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

Abstract New Zealand Maori potatoes (Taewa) represent underutilized genetic resources for potato quality. Rheological and thermal properties of starches from 5 Maori potato varieties were studied. Variations in swelling power and solubility, flow and pasting behaviors, dynamic oscillatory properties, gelatinization, and retrogradation were recorded among the starches. Compared to starches of modern potato varieties, Maori potato starches had similarities as well as differences in the properties. Analysis of structure-property relationships of starch components showed the importance of amylopectin structure and starch composition. In particular, some amylopectin internal structural parameters such as the amount of the majority of short B-chains significantly correlated with some physicochemical properties of Maori potato starch. The amylopectin internal structure was not the sole contributor to the starch properties. Structure-property correlation patterns for Maori potato starches contradicted with results of some previous studies, suggesting the importance of the starch type used in analyzing the relationships. Graphical abstract Image 1 Highlights • Variations in rheological and thermal properties of 5 Maori potato starches recorded. • Amylopectin internal structure was found to influence properties of these starches. • Clustered A-chains and majority of short B-chains related to starch properties. • Results of correlation analysis disagreed with some previous reports. [ABSTRACT FROM AUTHOR]

Flours from various wheat varieties varied in gluten strength were blended in varying proportions and evaluated for pasting and dough rheological properties. The different blends of strong: very weak/weak/medium flour (100:0, 75:25, 50:50, 25:75 and 0:100) (w/w) were prepared. Two strong and three weak wheat varieties were selected for this study on the basis of Farinograph dough stability (DS). Strong wheat (HUW468 and HP1761), medium weak (HUW234), weak (HD2894) and very weak (WH1021) wheat variety had DS of 11.4–13.5 min, 9.9 min, 6.2 min, and 2.8 min, respectively. Protein content of the flour decreased with increase in proportion of weak wheat flours in the blends. The lowest values of protein content, paste viscosities and mixographic parameters were observed for blend of strong and very weak wheat flour (25:75). The blending of strong wheat flour with weaker wheat flour decreased the protein content and mixographic properties. The regression equations for blending of weak wheat with strong wheat flour had the highest regression coefficient for paste viscosities (Peak, final, breakdown and setback) and pasting temperature indicated that the greatest change in these properties with increase in blending level of weak wheat. The blending of weak wheat with strong wheat flour had the highest regression coefficient indicating the greatest change in MPT as the blending level was increased. The blending of very weak, weak and medium wheat flour with strong wheat flour showed significant effect on G′ and G″. The flours with variable dough rheological properties suitable for different products can be produced by blending strong and weak wheat flour. [ABSTRACT FROM AUTHOR]

Mixolab properties of different Indian extraordinarily soft (Ex-SW), hard (HW) and medium hard (MHW) wheat varieties were evaluated and related to damaged starch content, particle size distribution, pasting, Farinographic and Mixographic properties. Water absorption (WA) of HW varieties was higher as compared to other varieties. Higher damaged starch led to more WA in HW varieties while lower in Ex-SW varieties. Unextratable polymeric protein, damaged starch and arabinoxylans were related to dough consistency. Mixolab measurement C3 (peak viscosity) and C5 (starch retrogradation) decreased with increase in grain hardness index, damaged starch content, and sodium solvent retention capacity. Dough stability (DS) and dough development time (DDT) measured by Mixolab and farinograph were significantly correlated. Mixolab parameters (C3, C4 and C5) related positively to DDT and DS while negatively to WA. HW varieties showed higher shear thinning as compared to MHW and Ex-SW varieties. C4 (hot paste stability) was lower for HW but higher for Ex-SW varieties. SuSRC was negatively related to C4 indicating that HW flours had lower starch retrogradation due to higher arabinoxylans. C3, C4 and C5 related positively to small size particles while negatively to large size particles. Slope beta (β) measured by mixolab indicated that the speed of starch gelatinization was lower for Ex-SW varieties than MHW and HW varieties. [ABSTRACT FROM AUTHOR]

Abstract Starches from different origins are often blended with the aim of lowering cost and modulating product texture. However, the law governing the blending consequence is not well established. To this end, the pastes, fresh and dried gels from the blends of sweet potato starch (SPS) with cassava starch (CS) at different ratios were investigated. The results revealed that SPS and CS largely differ in terms of pasting behavior, rheological properties of hot and cooled paste as well as the textural parameters of fresh and dried gels. Generally, there are two categories, namely additive and non-additive for the blending effects of different starches. The present study shows that the blending effect of SPS and CS highly depends on the ratios of individual components and is also property specific. The pasting behavior during peak viscosity development is of non-additive nature but the remaining part is governed by an additive law. In hot and cooled blend pastes, the individual starches behave independently in steady shear measurements while they interact more or less in dynamic oscillatory shear measurements, thus demonstrating additive and non-additive effects, respectively. As for fresh and dried blend gels, additive effects were concluded for most tested textural parameters and physicochemical properties except for the enthalpy of dried ones and the elasticity of the cooked ones. This study provides basis to formulate the blend of SPS and CS with particular functionalities. Graphical abstract Image 1 Highlights • Sweet potato starch (SPS) differs from cassava starch (CS) in diverse functionalities. • A non-additive pasting behavior was observed for the blends before peak development. • Both hot and cooled blend pastes non-additively behavior in steady shear measurements. • The blending effects in paste viscoelasticity are parameter and blending ratio specific. • The blends show additive effects in most textural parameters of fresh and dried gels. [ABSTRACT FROM AUTHOR]

Abstract The effect of soybean soluble polysaccharide (SSPS) on the pasting, gels and rheological properties of kudzu and lotus starches was investigated. The structures of starch/SSPS mixtures after gelatinization were investigated by scanning electron microscopy (SEM), wide-angle X-ray diffraction (XRD), and confocal laser scanning microscopy (CLSM). The substitution of kudzu and lotus starches with SSPS reduced the peak viscosity and increased the gel stability according to rapid visco analysis, while SSPS resulted in an increase in freeze-thaw syneresis. Indeed, the SEM analysis of the starch/SSPS samples showed small ditches on the sample surfaces. Moreover, a significant drop (P < 0.05) in the hardness of the starch/SSPS gels was observed. The addition of SSPS promoted the formation of the B-type crystal structure in starch/SSPS mixtures. In addition, the rheological results also showed that the mixtures of starch/SSPS yielded more liquid-like behavior than the controls did (G' > G″). The data for the steady shear viscosity were modeled with the power-law equation, and the flow behavior index (n) was n < 1, signifying pseudoplasticity, where the consistency coefficient decreased in the presence of SSPS, suggesting lower viscosity. CLSM results confirmed the formation of a SSPS "barrier" at the surface of the starch granule ghosts to inhibit amylose leaching. These data directly or indirectly indicated that SSPS can affect the pasting behavior of kudzu and lotus starches, which ultimately can affect the gel texture and overall acceptability. Graphical abstract Image 1 Highlights • SSPS increased the gel stability and reduced the peak viscosity. • SSPS changes in the kudzu and lotus starch crystal structure. • The SSPS surrounds the starch granules were observed by CLSM. [ABSTRACT FROM AUTHOR]

This study evaluated the pasting properties of selected products; fufu, garri and tapioca made from yellow cassava (Manihot utilisima Crantz) and white cassava (Manihot dulcis Crantz) products. The cassava products were obtained from the National Root Crops Research Institute, Umudike, Abia State and was processed in food science and technology and nutrition and dietetics laborstory, Imo state university. The functional and pasting result showed that among the studied finished cassava products, the fermented cassava flour had the highest water absorption capacity (WAC) 4.4g/g as compared to values of 3.75g/g for garri and 2.85g/g for tapioca. The water absorption capacities of the white cassava products were in the range of 2.79±0.01to 4.34±0.14g/g with white cassava tapioca having the least value (2.79±0.0g/g) and the white cassava flour having the highest value (4.34±0.14). Some significant differences (p<0.05) existed between the water absorption capacities value of the match pairs (similar products) of white and yellow cassava varieties, with the exception of the garri samples. The oil absorption capacities (OAC) of the yellow cassava products were in the range of 1.94±0.03 to 2.91±0.01g/g with yellow cassava tapioca having the least value (1.94±0.03g/g) e and the yellow cassava flour having the highest value (2.91±0.01g/g). The oil absorption capacities of the white cassava products were in the range of 1.95±0.01 to 2.94±0.10g/g with white cassava tapioca having the least value (1.95±0.01) and white cassava flour having the highest value (2.94±0.10g/g). All the match pairs (similar products) of the yellow and white cassava showed significant differences (p<0.05) in the oil absorption capacity of the cassava product with exception of the tapioca samples. The bulk density (BD) value of the yellow cassava products and white cassava products were in the range of 0.48±0.05 to 0.54±0.0g/ml and 0.47±.0.04 to 0.55±0.02g/ml respectively. There was no significant difference (p>0.05) between all the pair similar products from the yellow and white cassava varieties with regards to the BD. Garri samples had the highest water absorption capacity (4.36g/g, 4.34g/g) and (7.5%) solubility. Also, the result revealed that yellow cassava fufu (flour) had the highest (5084 RVU) values in peak viscosity, trough viscosity (2590 RVU), breakdown viscosity (2494 RVU) and final viscosity (3500 RVU) but not in setback viscosity, peak time (min) and pasting temperature (0C). [ABSTRACT FROM AUTHOR]

The effects of high-temperature fluidized bed drying and tempering on pasting, gelatinization, crystalline and microstructural properties of long-grain Vietnamese rice cultivar A10 were examined. The freshly harvest paddy (33% wet basis) was dried at two drying temperatures (80 and 90°C) and two drying durations (2.5 and 3.0 min) using a custom-made lab-scale batch fluidized bed dryer. The dried rice was immediately tempered in sealed containers at 75 and 86°C for various tempering durations (0, 30, 40, and 60 min), followed by thin-layer drying at 35°C to reduce moisture level to 14% wet basis. Characterization of pasting, gelatinization, crystallinity, and microstructure of the dried rice was undertaken using rapid visco analyzer, differential scanning calorimetry, X-ray diffraction (XRD), and environmental scanning electron microscopy (ESEM), respectively. Pasting properties and gelatinization enthalpy decreased with higher drying temperature and longer tempering time while pasting and gelatinization temperatures increased. Degree of crystallinity changed slightly, however, a shift from A-type to A+V-type XRD pattern was observed. ESEM observation demonstrated some degree of collapse of the rice microstructure. The kernel integrity appeared to be enhanced by the gel network formed during partial gelatinization of starch, corroborating with the changes in pasting and gelatinization properties of the fluidized bed dried and tempered rice. [ABSTRACT FROM AUTHOR]

Abstract Rice is one of the major cereal crops that act as an attractive material for the manufacture of ready-to-cook (RTC) products like pasta, noodles, ready-to-eat (RTE) breakfast cereals, modified starch, weaning foods, snack foods, pet foods, and dried soup, because of its colour, bland taste, flavour as well as good processing characteristics. Extrusion is the most versatile processing technology used in the food industry to develop the product having better nutritional, functional and sensory characteristics. This technique enables the control of the different processes like mixing, heating, cooking, shearing, and shaping of products. This review highlights the research work on the use of extrusion process technology to produce rice and rice-based products. The extrusion process parameters namely feed moisture, barrel temperature, screw speed, and feed rate markedly affect the product quality and their acceptability among consumers. Emphasis has been given on the effects of feed mixture composition or ingredients and the extrusion process parameters on physicochemical, textural, pasting, thermal and nutritional properties of the rice extrudates. Highlights • The review includes the effect of extrusion on the quality of the rice-based products. • The effect of incorporation of co-ingredients along with rice has been explained. • The extrusion process parameters and selection of the ingredients can be obtained for development of the rice-based product. [ABSTRACT FROM AUTHOR]

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

The effects of incorporation of groundnut oil (GO) and hydrogenated fat (HF) at different levels (1%, 3% and 5%) on pasting, dough rheology and mixing properties of strong wheat flour (SWF) and weak wheat flour (WWF) were evaluated. SWF showed higher paste viscosities as compared to WWF. However, higher setback viscosity for SWF than WWF was observed. Paste viscosity and mixograph peak time of both flours decreased with an increase in level of GO and HF. Pasting temperature of both flours decreased with an increase in GO. Storage modulus (G′) was higher than loss modulus (G″) for dough from both SWF and WWF. G′ increased while G″ decreased with an increase in levels of GO and HF. Dough prepared from SWF needed longer time for mixing and showed wider peak width, indicating strong and stable dough as compared to WWF. Addition of GO up to 3% level progressively decreased dough consistency and mixing tolerance and further addition led to an increase in both properties. Contrarily, addition of HF showed opposite effect in WWF. Both GO and HF showed variables effects towards mixing in both flour types. Dough tolerance and breakdown during mixing improved with increase in GO while adversely affected with increase in HF. [ABSTRACT FROM AUTHOR]

The rheological, pasting, and gel textural properties of corn starch blended with date syrup (DS) or sugar (SG) were studied. The average amylose content of the starch was 27.8%. Corn starch gel is considered elastic since the elastic modulus (G′) was much greater than the viscous modulus (G″). Different effect between DS and SG on corn starch gel was observed, where SG addition and DS replacement experiments exhibited the highest G′. The tan δ of all samples was in the range of 0.02-0.20 indicating elastic behavior since it is less than unity. The hardness of starch gel ranged from 13 to 146 g and 212-145 for DS replacement and DS addition, respectively. Unlike the replacement experiment, the addition experiment exhibited significant increase in peak viscosity, setback and pasting temperature (p > 0.05). The magnitude of the effect of DS on corn starch gel was more evident compared to SG. This was apparent by looking at the slopes of the linear regression of the log of G′ or G″ versus the log of frequency. Based on the information provided here, date syrup application can expand to cover the baking and beverage industries. [ABSTRACT FROM AUTHOR]

Highlights • A new methodology shows amylose fine structure influences pasting & gelatinization. • Peak and trough viscosities are increased by short and medium amylose chains. • Peak, trough & setback viscosities are suppressed by long amylose chains. • Molecular mechanisms are put forward to explain these new observations. Abstract Starch molecular fine structure can have significant effects on pasting and thermal properties of rice flour. This study investigates the mechanistic explanation of these effects, by obtaining data for rice flour with different starch fine structures. Starch structural parameters for both amylose and amylopectin were obtained using size-exclusion chromatography (SEC, a type of gel-permeation chromatography, GPC), and the data fitted with methodologies (one of which is new) based on the underlying biosynthetic processes. It is found that the setback viscosity of rice starch measured by the rapid viscosity analyzer (RVA) depends not only on amylose content but also on the amount of long amylose chains and the size of whole amylopectin molecules. Conversely, long amylose chains and large amylopectin molecules are found to be responsible for the lower peak and trough viscosities. Other results for the effects of amylopectin chains are consistent with the literature. Mechanistic explanations for all observations are put forward. The novel findings about the influence of the distribution of amylose chain lengths and whole amylopectin size, in addition to amylose content alone, can provide guidance for rice breeders and food scientists in the selection of rices with improved functional properties. [ABSTRACT FROM AUTHOR]

The physical-chemical, thermal and rheological properties of starches isolated from four commercial potato cultivars (Colparina, Huayro, Canchan and Yungay) were evaluated and characterized. The starches presented ovoid and spherical shapes, with average size from 20.08 ± 2.48 to 25.33 ± 6.54 μm and B-type granules, with amylose content from 15.49 ± 2.02 to 32.10 ± 0.14% and relative crystallinity, between 34.6 and 37.3%. The rheological properties measured using a dynamic rheometer, showed predominance storage module (G') on the loss module (G'') during the frequency range (0.01 - 3.20 Hz) studied, which would classify them as weak gels. The starches presented low syneresis, high clarity, pasting temperature from 65.70 ± 0.31 °C to 67.70 ± 0.23 °C, gelatinization start temperature (To); peak temperature (Tp); gelatinization final temperature (Tf) and gelatinization enthalpy (ΔH) values between 57.90 ± 0.24 and 62.23 ± 0.17 °C; 61.18 ± 0.01 and 64.85 ± 0.01 °C; 65.5 ± 0.31 and 68.34 ± 0.29 °C; 11.49 ± 0.8 and 15.43 ± 0.51 J/g, respectively. The starches evaluated had suitable properties to be used as ingredients in specific foods to improve their textural characteristics. [ABSTRACT FROM AUTHOR]