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In this research, the effects of three amino acids, which are glutamic acid (Glu), lysine (Lys), and glycine (Gly), on the pasting and short-term retrogradation properties of rice starch (RS) were studied. The mechanism of amino acids affecting the pasting and short-term retrogradation properties of starch was further examined based on the molecular dynamics (MD) simulation method. It was revealed that the addition of Glu and Lys decreased the peak viscosity and increased the pasting temperature of RS, while Gly showed little or no obvious effect on the pasting property of RS. FTIR and X-ray diffraction data showed that short-term retrogradation of rice starch gels were restrained by supplement of Gly, Lys, and Glu. MD simulations indicated that compared to Gly, Glu, and Lys had better abilities to obstruct the pasting of starch system and delayed its short-term retrogradation. The observed results of RVA, XRD, and FTIR showed different effects of the three amino acids (Glu, Lys, and Gly) on the pasting and short-term retrogradation properties of rice starch, which corresponded to the calculation of the molecular dynamics. Furthermore, the result indicates the feasibility of predicting the behavior of amino acids and starch fractions in water based on the MD simulation method. [ABSTRACT FROM AUTHOR]

Effects of sucrose, raffinose and stachyose on pasting, thermal, and rheological properties of sweet potato starch (SPS) were investigated. The results indicated that pasting temperature of SPS increased with increasing sugar concentration in the order of stachyose > raffinose > sucrose. Addition of sugars significantly decreased the peak, trough, and final viscosities as well as setback value. The gelatinization temperatures of SPS-sugar mixtures markedly increased with increasing sugar concentration in the order of stachyose > raffinose = sucrose, gelatinization enthalpy also increased when sugar was added at high concentration compared with native starch. The addition of sugars increased the yield stress and consistency coefficient of SPS-sugar mixed pastes. The SPS-sugar mixed pastes exhibited a pseudoplastic and shear-thinning behavior under yield stress condition. Moreover, storage moduli (G′) of SPS-sugar mixed pastes decreased with addition of sugars. This study also showed that addition of sugars promoted liquid-like characteristics of SPS-sugar mixed pastes. [ABSTRACT FROM AUTHOR]

Effects of date syrup on pasting, rheological, and retrogradation properties of low-amylose rice starch were investigated using three levels of date syrup (starch:syrup 1:1, 1:2, or 1:3). Measurements were carried out using HR-2 Discovery Rheometer equipped with a pasting cell and parallel plate geometry. The pasting measurements showed that the peak viscosity of the control is significantly higher than the samples with date syrup (p < 0.05), while the final viscosity increases with increased date syrup levels. Addition of date syrup increases the solid-like behavior of the gel in reverse order with increased date syrup levels. Low-amylose starch gel used in this study showed minor changes in elastic modulus (G′) during one week cold storage indicting that low-amylose rice starch is resistant to retrogradation. Addition of date syrup slightly resulted in increased retrogradation compared to the control. [ABSTRACT FROM AUTHOR]

Starch is one of the most abundant polysaccharides mainly obtained from cereals and tubers. It has been used since ages in food applications as thickening, binding, sweetening and emulsifying agent. It has been known as part of the main staples for few countries as well. The abundant production of starch has a bright future in sustainable food supply to the world. However, starch appeared to have some limitations of structural stability under extreme conditions of pH and shear. Besides, starch pasting and retrogradation properties are also resist its deliberate use in food products. Thus, blending with non-starch hydrocolloid gums is one of the ways to manipulate starch properties. Non-starch hydrocolloid gums are high molecular weight polymers, usually polysaccharides, which interact with starch and impart desired functionality to the resultant blend for oriented application. In this review, we summarized a number of studies regarding the properties and applications of starch mixture with non-starch hydrocolloids such as arabic gum, guar gum, xanthan gum, locust bean gum, gellan and pectin. Further, the interaction mechanism of starch with non-starch hydrocolloid and their applications in cereal based foods are also enlisted. Thus, the aim of this review is to provide data of some basic applications and recent usage trends of starch/ non-starch hydrocolloid blends in foods. [ABSTRACT FROM AUTHOR]

Orchis anatolica ( O. anatolica ) tuber is commonly used in the production of Salep gum or O. anatolica tuber gum ( Oa G) for use as a thickener, flavouring agent, gelling agent, film former and emulsifier in the food industry. The aim of this study was to investigate the chemical composition, physical, morphological and pasting properties of Oa G. Physical and morphological analyses, and pasting properties of Oa G were analysed using static light scattering, scanning electron microscopy, light microscopy and rotational rheometry, respectively. Volume-weighted mean particle diameter (D [4,3]) value of Oa G was 180 ± 1.25 μm. Oa G was composed mainly of starch (41.6%), dietary fiber (32.3%) and glucomannan (18.5%). The powder of Oa G had irregular shaped particles with smooth surfaces and round edges. After pasting treatment, the initial and final viscosity values of the Oa G dispersions at a concentration of 0.5% Oa G were 33.7 ± 0.24 and 34.3 ± 0.45 mPa.s, whereas, the corresponding values at a concentration of 2.5% Oa G were 1193 ± 92.0 and 1437 ± 83.3 mPa.s, respectively. The glucomannan and dietary fiber components and their possible interactions with starch, in Oa G appear to have influenced the peak temperature and viscosity on pasting, due to limitation of the leaching of amylose and amylopectin from starch granules. Therefore, O. anatolica tuber gum, a complex biopolymer, can provide interesting and unique functionality to the food industry in the development of novel food structures. [ABSTRACT FROM AUTHOR]

The gelatinization of corn starch was studied using differential scanning calorimetric (DSC) and rheological tests by the same heating rate (10 °C/min), temperature range (20–90 °C) and starch-to-water ratio (1 mg/10 mg). The corn starch was dually modified using acid hydrolysis (AH) followed by heat-moisture treatment (HMT) in AH-HMT sequence. The viscosity versus temperature was presented using semi-logarithmic coordinates to better demonstrate the viscosity peaks. A three-stage gelatinization of AH-HMT starches was identified through the comparative analysis of rheological and thermal properties. The first stage of gelatinization correlated with the G endotherm well (R 2 > 0.9) and was an irreversible process; the second stage of gelatinization and concomitant disruption of the crystalline structure corresponded to the M1 endotherm, while the third-stage of gelatinization was found to be a process of water absorption without energy consumption (no endotherm). The correlation of characteristic temperature showed that the complex gelatinization process could be well explained by the multi-stage of gelatinization using comparative analysis. These findings also provided new evidence to clarify the mechanism underlying the G and M1 endotherms observed in DSC curves in excess water. [ABSTRACT FROM AUTHOR]

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

Ascorbyl palmitate can interact with amylose to form amylose-lipid complexes. This study determined the effects of ascorbyl palmitate (0, 15 and 50 mg/g starch) on the pasting properties of maize starch, amount of ascorbyl palmitate bound in the starch paste, release of ascorbyl palmitate after enzymatic hydrolysis and its antioxidant activity. Pasting of starch with ascorbyl palmitate at 91 °C for 120 min resulted in the formation of type II amylose-lipid complexes as shown by DSC melting enthalpies. About 93% and 66% of ascorbyl palmitate were encapsulated when 15 mg and 50 mg was respectively added to maize starch during pasting. Less than 50% of the bound ascorbyl palmitate was released during pancreatic α-amylase hydrolysis suggesting that some of the complexes were not hydrolysed to release the ligand. The antioxidant activities of the ascorbyl palmitate correlated ( R = 0.937) to the amount released during enzymatic hydrolysis. It can be concluded that pasting of maize starch can be used to encapsulate ascorbyl palmitate by possibly forming amylose-lipid complexes. [ABSTRACT FROM AUTHOR]

Effects of sodium carboxymethyl cellulose (CMC) and hydroxypropyl methyl cellulose (HPMC) on the pasting, viscoelastic, and morphological properties of rice starch gel were studied. The addition of CMC increased the peak and trough viscosities, while decreased the final and setback viscosities of rice starch. The peak and trough viscosities of rice starch gel were only little affected by the addition of HPMC. The dynamic viscoelastic result showed that the addition of CMC significantly increased the values of storage modulus ( G′) and loss modulus ( G″), while reduced the value of tan δ as compared to the control sample. Only a small increase in values of G′ and G″ was observed in the case of HPMC. The rice starch gel with CMC addition exhibited higher resistances to the stress and produced a stronger gel network. The creep recovery data were well fitted by a four-element Burger's model. Furthermore, the morphological characteristics were in agreement with the finding of rheological results. It was concluded that the addition of CMC and HPMC modified the rheology of rice starch gel in different ways and interacted under different models based on their molecular structures. Practical applications Gluten-free foods such as rice cake are essential for people who suffer from celiac disease which is a digestive disorder caused by the consumption of grains containing gluten. The use of CMC and HPMC represents the most widespread approach used to mimic gluten in the manufacture of gluten-free breads based on rice starch, due to their structure-building and water-binding properties. Therefore, it is necessary and crucial to investigate the physical-chemical properties such as pasting and rheological properties of the rice starch with these hydrocolloids. In addition, a better understanding of the interactions of CMC and HPMC on the rice starch could provide additional tools for selection of gluten free recipes with improved rheological and textural properties. [ABSTRACT FROM AUTHOR]

The physicochemical, thermal, pasting and microstructural properties of commercial Curcuma angustifolia starch were analyzed. Scanning electron and light microscopic analyses revealed that the starch granules were polyhedral to round in shape, and were similar to corn starch in appearance. The mean particle diameter was 15.57 μm at 3% moisture, which increased to 16.79 μm at 12% moisture content after adsorbing water. Fourier-transform infrared spectroscopy revealed that the O C stretching band was double-peaked. X-ray diffractogram manifested mostly ‘A’ type crystalline structures, similar to that of arrowroot and corn starches. The NMR spectrum of this starch also resembled closely that of corn starch, with typical resonances at 100, 71–78 and 60 ppm. The moisture sorption isotherms of C. angustifolia starch were sigmoidal shape, with cross over at higher temperature. The glass transition temperature (T g ) decreased linearly from 70.15 °C at 3% moisture content to 64.65 °C at 12% (R 2 = 0.985) while the peak gelatinization temperature of starch was 78.2 °C, with an enthalpy of 20.43 J/g. Thermogravimetric analysis showed that 76% of mass loss related to depolymerization of starch occurred between 275 and 345 °C. The derivative curve was single-peaked. Pasting studies showed that C. angustifolia starch showed peak, breakdown and setback viscosities much higher than those of cassava and arrowroot starches. The high phosphorous content conferred high paste viscosity and improved gel strength during pasting. [ABSTRACT FROM AUTHOR]

A novel starch was isolated from litchi kernel and compared with mango kernel starch. The properties studies were physicochemical, morphological, pasting, rheological, X-ray diffraction, and morphological. Litchi kernel starch had significantly (p< 0.05) higher amylose content and solubility, whereas its swelling power and paste clarity were lower than mango kernel starch. Peak viscosity and breakdown viscosity of litchi kernel starch were lower than mango kernel starch; however, it showed higher setback viscosity. The scanning electron microscopy revealed the presence of starch granules varying in size and shape from small to large and oval to elliptical, respectively, in litchi kernel starch. The mean length of small and large litchi starch granules was 9.52 and 50 µm, respectively, while the mean breadth of small and large litchi starch granules was 7.14 and 35.7 µm, respectively. X-ray diffractions of both litchi and mango kernel starches showed typical A-type patterns. During heating, litchi kernel starch showed higher peak G’ (storage modulus), G’’ (loss modulus), and breakdown in G’ in comparison to mango kernel starch. The peak tan δ of litchi and mango kernel starch was <1, which indicated that both litchi and mango kernel starches were more elastic than viscous. [ABSTRACT FROM AUTHOR]

The physicochemical properties of starches extracted from three bambara groundnut landraces, maroon, brown, and cream were studied. The amylose contents (31.5-34.6%) of the bambara starches were significantly different among the landraces. All the bambara starches exhibited an A-type crystalline pattern with an average relative crystallinity of 32%. The peak gelatinization temperature (approx. 73°C) of brown bambara starch was slightly low compared to maroon (approx. 78°C) and cream (approx. 76°C) bambara starch. The bambara starches showed substantially high proportion of resistant starch (71%) and similar predicted glycemic index (40.1) among landraces. Bambara starch can potentially be used as a thickening agent in food products and ingredient development. [ABSTRACT FROM AUTHOR]

This study was executed to establish a basis of evaluation of starch properties of Korean wheat cultivars e.g. damaged starch, swelling, and pasting properties for Korean wheat breeding program. Damaged starch is critical evaluation factor for flour milling related industry because it influences water absorption and color of dough for processing quality and preference of end-use products. The present results revealed that there was significantly high positive correlation between the results of damaged starch analysis by amperometric (SD-matic) and enzymatic (Megazyme assay) methods. Evaluation of damaged starch must be considered as one factor to evaluate properties of starch due to its accuracy and a stable efficiency for the wheat breeding program. Properties of swelling and pasting of dough were important for cooking time and texture. Nevertheless, it was impossible to evaluate starch extracted from flour in the wheat breeding program i.e. small amount of flour or small number of spikes Comparison of results of evaluation of properties of swelling and pasting with starch or flour, the evaluation using flour positively correlated with the other evaluation using starch. In addition, swelling evaluation must be considered to apply for the wheat breeding program because the result of evaluation of swelling property, which possible to evaluate with low efficiency, and the quantity of a sample is highly under positive correlation with paste peak viscosity. In the future, studies using NIR (Near Infrared) analysis must be necessary to evaluate starch properties with grains in early generation lines for improvement of wheat breeding program. [ABSTRACT FROM AUTHOR]

Maca ( Lepidium meyenii Walpers ) is gaining research attention due to its unique bioactive properties. Starch is a major component of maca roots, thus representing a novel starch source. In this study, the properties of three maca starches (yellow, purple and black) were compared with commercially maize, cassava, and potato starches. The starch granule sizes ranged from 9.0 to 9.6 μm, and the granules were irregularly oval. All the maca starches presented B-type X-ray diffraction patterns, with the relative degree of crystallinity ranging from 22.2 to 24.3%. The apparent amylose contents ranged from 21.0 to 21.3%. The onset gelatinization temperatures ranged from 47.1 to 47.5 °C as indicated by differential scanning calorimetry. Significant differences were observed in the pasting properties and textural parameters among all of the studied starches. These characteristics suggest the utility of native maca starch in products subjected to low temperatures during food processing and other industrial applications. [ABSTRACT FROM AUTHOR]

Starches from coarse flour(CF) and fine flour(FF) fractions obtained from flours milled from fifteen different wheat cultivars with varying hardness index were evaluated for granules-size distribution, pasting and thermal properties. Grain hardness index of softer, medium-hard and hard wheat cultivars rangedfrom66to72, 74to79,and80to90, respectively. The amylose content of starch from softerwheat cultivarswas significantly lowerthanthat frommedium-hard andhardwheat cultivars. Starches fromsoft wheat cultivars had a greater proportion of granules of sizes <5 µm, 5-15 µm, and 15-25 µm. The swelling power (SP) was positively correlated with granules of >25 µm and negatively with granules between 5 and 25 µm size. The SP of starches from softer cultivars was higher due to a higher proportion of large-size granules (>25 µm) and lower proportion of amylose content. Themean transitions temperature of starch fromFFwas higher and the peak viscosity was lower than that fromCF. The enthalpy of gelatinization and melting of amylose-lipids complexes during heating and enthalpy of association of amylose-lipids complexes during cooling was higher for starches from cultivars with lower hardness index than those from higher hardness index. Starches fromcultivars with lower grain hardness showed lower peak viscosity and vice versa and this was observed to be negatively correlated with the proportion of small granules (0-15 µm). [ABSTRACT FROM AUTHOR]

Rice is a staple food worldwide. In this study, seven African rice ( Oryza glaberrima ) accessions (ARAs) were evaluated for grain quality attributes, pasting, thermal and in vitro digestion properties in comparison with two Asian rice ( Oryza sativa) varieties (ARVs) and a developed cross ( O. sativa × O. glaberrima cross). The ARAs were intermediate to high amylose rice types and their 1000-kernel weight and bulk densities were comparable to the ARVs. Volume expansion ratios of cooked kernels overlapped among rice varieties ranging from 2.5 to 4.4 and the ARAs had relatively lower cooking solids loss and harder texture compared to the ARVs which were softer and more adhesive. Flours from the ARVs formed more viscous slurries, exhibiting higher breakdown viscosities than the ARAs. Gelatinization transition temperatures and enthalpies were significantly higher for flours from ARAs than the ARVs suggesting more stable crystal structure for ARAs. This is supported by the higher energy required to liquefy the retrograded ARAs flour gels. The cooked samples of ARAs and ARVs showed close starch digestibility indices with expected glycemic index (eGI) ranging from 71 to 78. Differences observed in cooking characteristics and textural properties between ARAs and ARVs may be partially due to the ARAs’ high amylose content. [ABSTRACT FROM AUTHOR]

Starch is very prone to retrogradation after gelatinization. Inhibition of starch retrogradation has been an important factor in improving the quality of food. For the first time, we investigated the effect of nano-materials, represented by chitin nano-whiskers (CNWs), on the short- and long-term retrogradation of maize and potato starches. Rapid Visco-Analyser results showed that the addition of CNWs significantly decreased the setback values of maize and potato starches, which suggested that CNWs could retard the short-term retrogradation of starch. Differential scanning calorimetry and X-ray diffraction results showed that the percentage of retrogradation of maize and potato starches significantly decreased ( P < 0.05), suggesting the inhibition of long-term retrogradation. The CNWs could be used as a new inhibitor of starch retrogradation to develop starch-based food with longer shelf life. [ABSTRACT FROM AUTHOR]

Optimization of the production and evaluation of the quality of maize-based snack supplemented with soy and tigernut flour was carried out. Experimental design for the composite flour was carried out using optimal design model of response surface methodology. The variables were toasted maize flour (75-85%), soy flour (10-20%), and tigernut flour (5-10%); while the responses were proximate composition and mineral contents. Three blends were selected from optimization results; runs 2, 7, and 11. The functional properties, pasting properties, antioxidant, antinutritional, and amino acid profile of the three blends were evaluated. In addition, sensory evaluation of the cookies produced from the three blends was determined. The results (75/100 g toasted maize flour, 20/100 g soy flour, and 5/100 g tigernut flour) had 16.4/100 g protein, 4.2/100 g ash, 3.5/100 g moisture, 58.5/100 g carbohydrate, 3.0/100 g crude fiber, 14.4/100 g fat, 30.20 ppm calcium, 38.90 ppm potassium, 0.25 ppm manganese, 1.91 ppm iron, 0.14 ppm copper, and 0.98 ppm zinc contents. It also had best overall acceptability. [ABSTRACT FROM AUTHOR]

This study investigated the influence of peanut protein isolate (PPI) incorporation in rice starch blends (RS-PPI) in terms of their rheological, textural, and microstructural properties. Among all fitted models in steady-state rheology, the Power-law model had the best fit. Incorporation of PPI improved storage modulus (G′) and loss modulus (G″) but decreased the limiting strain of the linear visco-elastic region. In the frequency sweep study, G′ and G″ increased with PPI addition for the samples containing high starch ratios, whereas the opposite trend was observed for the samples containing low starch ratios. The stress relaxation curves fitted reasonably well with the Peleg model (R2 > 0.995), and the initial and equilibrium force obtained followed the same trend as hardness values obtained from the TPA study. Initially, PPI addition to RS formed an interactive gel network showing honeycomb-like features, but further addition of PPI led to a formation of a non-homogeneous network. [Display omitted] • Pasting, rheological and textural properties of RS-PPI blends were studied. • RS-PPI blends exhibited shear thinning behavior and Power-law model showed the best fit. • Addition of PPI decreased the pasting properties of RS-PPI blends. • The Peleg model fitted the stress relaxation data reasonably well. • RS-PPI composite gels exhibited honeycomb-like features and segregation of protein and starch occurred at higher PPI ratio. [ABSTRACT FROM AUTHOR]

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 < 1) after the pasting test. In addition, a positive correlation was observed between hyperprotein defatted quinoa flour and viscosity, and a negative correlation with hyperprotein quinoa flour. Regarding thermal properties, it was found that all blends showed low gelatinization enthalpy values, attributed to the high proportions of HQF and HDQF. Spectroscopic analysis showed that the extrusion did not significantly affect the native structure of the protein, by monitoring the intensities of the 1648 cm -1 , 1656 cm -1 and 1667 cm -1 bands associated with the Random coil, α-helix, β-turns secondary structures, respectively. It was possible to conclude that both hyperprotein quinoa flour and defatted hyperprotein quinoa flours have a differential influence on the techno-functional properties of pasta. The first one, tends to reduce viscosity and consistency while the second one tends to increase it. Finally, moderate temperatures during extrusion did not cause significant changes in starch and protein structures as determined by spectroscopic study., 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., (© 2023 The Authors.)

The effect of black cumin extract (BCE) on the physicochemical properties of rice (RS), chickpeas (CP), and sweet potato (SP) starches was investigated using a rapid visco-analyzer (RVA), a Brookfield viscometer, a texture analyzer, and light microscopy. Starch was gelatinized in BCE as is and at pH 5 or pH 9. Compared to the control, the RVA data revealed that the peak, setback, and final viscosities of all three starches were reduced due to BCE as is. Brookfield profiles confirmed the increase in shear stress at higher shear rate indicating the system's pseudoplasticity ( n < 1). The activation energy ( Ea) of CP starch in distilled water was higher than RS and SP, but SP cooked in BCE had the highest Ea indicating more temperature dependency. In general, it can be concluded that BCE has changed the properties of the starches, particularly by decreasing viscosity, setback, and pseudoplasticity. The hardness of the starch gels and the starch swelling power were reduced as well. [ABSTRACT FROM AUTHOR]

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

The effects of microbial polysaccharides xanthan and curdlan on the pasting, viscoelastic properties and retrogradation of rice starch were studied. The additions of xanthan and curdlan increased the peak viscosities and decreased the final viscosities. The breakdown viscosities were increased by the curdlan addition, but were decreased by the xanthan addition. The dynamic viscoelastic results showed that the addition of xanthan in rice starch significantly increased storage modulus and loss modulus. The rice starch gel with xanthan addition exhibited higher resistances to the stress and produced a stronger microstructure network. The creep recovery data were well fitted by a 4-element Burger's model. Differential scanning calorimetry showed that the addition of curdlan and xanthan decreased the melting enthalpy values and retarded the retrogradation of the rice starch gel during storage at 4 °C for 12 days. The pasting and thermal results demonstrated that the addition of xanthan could significantly inhibited the retrogradation of rice starch. It was concluded that the addition of curdlan and xanthan modified the rheology of rice starch gel in different ways and interacted under different models based on their molecular structures. [ABSTRACT FROM AUTHOR]

Flours of two local cowpea cultivars namely Red cowpea and Black cowpea were analysed for proximate composition, pasting and functional properties. The crude protein and fat contents were higher for Black cultivar than the Red cultivar. The apparent amylose content was significantly higher for Red cowpea (25.54%) than Black cowpea (15.09%). Polyphenols were significantly higher for Red cowpea than Black cowpea. The pasting profile of two cultivars revealed significantly higher values of peak viscosity (1873 cP), setback viscosity (701.00 cP), breakdown viscosity (705.33 cP) and final viscosity (1868.67 cP) for Red cowpea than Black cowpea. Water absorption capacity and oil absorption capacity were found in the range of 1.22–1.39 g/g and 0.71–0.72 g/g, respectively, for the two cultivars. Emulsifying properties varied significantly between the two cultivars. Foaming capacity (198.67%) and foaming stability (84.85%) were significantly higher for Red cowpea than Black cowpea (73.81% and 75.43%). Swelling power was observed significantly higher for Black cowpea than Red cowpea at 90°C. Solubility index was also significantly higher for Black cowpea than Red cowpea throughout the temperature range.

The effects of high power ultrasound of 24 kHz and ultrasound bath of 24 kHz frequency on the textural and pasting properties of corn starch suspensions was examined. Suspensions were treated with different intensities and treatment times (15 min and 30 min) using an ultrasound probe set and bath. The treatments with high power ultrasound probes caused a significant lowering of the starting gelatinisation temperatures of corn starch. The ultrasound treatment caused disruption of starch granules by cavitational forces and made the granules more permeable to water. The highest viscosity was observed for the treatment with 300 W probe. Also, a statistically significant increase in solubility in water (20°C) was observed, being caused by the disruption of starch granules and molecules by ultrasound treatment. When applying more powerful ultrasound, starch granules, specifically in the amorphous region, are much more mechanically damaged. The texture profile analyses of the starch gel prepared from the suspensions that had been treated with ultrasound probe presented higher hardness and higher values of adhesiveness and cohesiveness when compared with untreated suspensions or those treated with ultrasound bath. Micrography showed an obvious impact of ultrasound on the structure of starch granules. Ultrasound treatment ruptures and mechanically damages the starch granules causing collapse of cavitation bubbles which induces high pressure gradients and high local velocities of the liquid layers in their vicinity.

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., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2023 Bai, Zhu, Xiong, Wang, Wang, Qiu, Zhang and Liao.)

Normal and waxy wheat and their A- and B-type starch granules were defatted by using soxhlet extraction method. The effects of defatting treatment on morphology, structure, and physicochemical properties on starches were investigated. The defatting result in more pores on the granule surface of normal and waxy A-type starch, while no obvious change of the B-type granules could be observed. The defatting treatment did not change the X-ray diffraction pattern of all starch granules, while the crystallinity degree of the starch samples decreased. The above structural changes on defatting decreased the light transmittance and increased swelling power of all starch samples. Meanwhile, defatting treatment changed the peak, trough, final, and setback and breakdown viscosity, gelatinization transition temperatures, and the gelatinization enthalpy of all starch samples. However, the extent of changes to starch properties on defatting was different among different samples due to differences in their amylose content and amylopectin chain mobility. Results of the present study indicate that the surface lipids on the starch granule surface have obvious effects on the physicochemical and structural properties of wheat A- and B-starch. [ABSTRACT FROM AUTHOR]

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

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

The review focuses on the structural, morphological, and physicochemical properties of starch from legume sources. The objective was to summarize some essential properties which are well documented in case of cereal and tuber starches as compared to legume starches. Starch is isolated using the dry or wet milling techniques. The amylose content of legume starches varies from normal to high in the range of 17.00-51.69%. Moisture content, lipid, ash, and nitrogen content of the legume starches have been reported varying from 3.12-16.00%, 0.04-1.40%, 0.03-0.65%, and 0.00-0.43%, respectively. Scanning electron microscopy (SEM) has revealed the legume starch granules having varying shapes and dimensions like cereal and tuber starches. Low swelling, high solubility, and retrogradation of several legume starches indicate their higher functional properties as compared to cereal and potato starches. Pasting and thermal properties that have commonly been determined using rapid visco analyzer (RVA) and differential scanning calorimeter (DSC) are also presented in this article. Starch is one of the most important food ingredients of legumes that may be employed for innumerable industrial applications. It exists with diverse forms and characteristics which offer a great scope of their applications with high technological value in both food and non-food industries. [ABSTRACT FROM AUTHOR]

Three wheat cultivars SW-1, SKW-355 and HS-240 were gamma irradiated at 2.5 and 5 kGy doses. The effect of gamma irradiation on physicochemical properties of whole wheat flour samples was investigated. Results revealed significant (p ≤ 0.05) decrease in water absorption, oil absorption, swelling power and emulsion capacity of all the cultivars under study, whereas, water solubility index, emulsion stability, foaming capacity and stability were found to increase upon irradiation. Pasting properties in general were also found to decrease with irradiation. Structural analysis revealed a decrease in the intensities of O-H, C-H and O=C stretches and bending mode of water with increase in irradiation dose from 0 to 5 kGy for HS-240 and SW-1 whereas the reverse was true for SKW-355. Irradiation treatment decreased the Hunter color ‘ L ’ and ‘ b ’ values while as ‘ a ’ values were increased with increase in irradiation dose. [ABSTRACT FROM AUTHOR]

Horse Chestnut ( Aesculus indica) starch (HCN) was treated with 0.1, 0.25 and 0.5 % (w/v) alkali (NaOH) for 0, 5, and 10 days at ambient temperature (25 °C). Native and alkali-treated starches were characterized for physicochemical, pasting, thermal, morphological and structural properties. The amylose content of the starch decreased after alkali treatment from 26.10 (native) to 13.56 %. Swelling power and solubility increased significantly for treated starch as compared to native HCN starch. Pasting properties of treated starches revealed significant decrease in peak, breakdown and setback viscosity whereas pasting temperature was slightly affected. Gel firmness of native starch was decreased upon treatment from 0.850 to 0.219 N. Thermal properties showed increase in onset, peak and conclusion temperatures at higher concentration of alkali and treatment time. Morphology revealed that the granular shape of starch was affected when treated with higher concentration of alkali. X-ray diffraction of treated starches showed a similar profile but the relative crystallinity decreased with the severity of the treatment from 32.78 (native) to 27.64 %. The effect of alkali on the crystalline structure including short-range ordered structure was not pronounced with a similar trend for all the starches. [ABSTRACT FROM AUTHOR]

Blending diverse starches is green and easy to diversify starch functionalities and to lower the cost of food production. Mung bean starch is commonly used to make starch noodles with good quality. Other starches may replace the mung bean starch to reduce the production cost. Four common starches (potato, sweet potato, rice, and sorghum) were added to mung bean starch with the mixing ratio up to 100 %. The gelling, thermal, pasting, steady shear, and dynamic rheological properties of these starch systems were studied and compared. One thermal endotherm was found in all starch blends, but individual components still tended to gelatinize separately based on calculations of melting enthalpy data. However, nonlinear changes in rheological and gelling properties were mostly found, and the data can be fitted by polynomial equations (order 2), indicating the existence of interactions among components during these tests. Granule size and amylose content of starch played important roles in the nonadditive behaviors. [ABSTRACT FROM AUTHOR]

The properties of starch gels from black beans, chickpeas, lentils, and navy beans were investigated. Differences were shown among starch sources, and the effect of starch concentration was studied. Navy bean starch had the highest peak and final viscosities in pasting tests, while black bean starch had the strongest concentration dependence. The viscosity of all starches had similar shear rate dependence at concentrations of 6 and 8%. Navy and black bean starch gels had the highest storage modulus, and black bean starch had the strongest concentration dependence. In creep, navy bean starch had the lowest steady state compliance at 6 and 8%, but there were no significant differences among starches at 10%. Texture analysis showed that navy bean starch gels were the hardest, and black bean starch gels again had the largest concentration dependence. Navy and black bean starch gels had the highest syneresis index after one day, but the syneresis index became similar for all starches at each concentration at longer times. [ABSTRACT FROM AUTHOR]

The physicochemical, pasting, thermal, viscoelastic, and syneresis properties of nine formulations prepared with wheat starch, potato starch, and hydrocolloids (pectin, HPMC, arabic gum, and konjac glucomannan (KG)) were assessed. The addition of the hydrocolloids decreased the water solubility index and water absorption capacity but did not modify the swelling power of starch granules. The starch gelatinization temperature decreased in the presence of the hydrocolloids, while the enthalpy of gelatinization and gelatinization range temperature increased. Pectin and HPMC addition decreased the paste viscosity whereas KG increased and arabic gum had no effect. On the other hand, the pasting temperature was not modified by the presence of hydrocolloids. All the blends behaved as solid as the storage modulus was higher than the viscous modulus within all the frequency range assayed. Viscous characteristics were improved with the addition of pectin and HPMC. The presence of hydrocolloids increased the stability of the gelled starch mixtures to freeze-thaw cycle and no syneresis was observed in these gels stored at 4°C. [ABSTRACT FROM AUTHOR]

The present work was carried out to study the effect of heat-moisture and acid modification on the structural, physicochemical, pasting, gel texture, morphological and thermal properties of Indian Horse Chestnut (HCN) starch. Starch isolated from seeds of HCN was subjected to heat moisture treatment (HMT) at 20% (HMT-20), 25% (HMT-25) and 30% (HMT-30) moisture levels and acid treatment (AT) with hydrochloric acid (HCl) at three different concentrations of 0.25M (AT-1), 0.5M (AT-2) and 1M (AT-3), respectively. XRD results showed a similar X-ray pattern with increased relative crystallinity in acid modification and decreased crystallinity in heat-moisture treatment. The IR-spectra also showed a similar pattern in both the modifications with increase in intensities of the band at 1016 cm −1 in heat moisture treatment and decreased intensities of the band in acid treatment. HMT showed negligible effect on amylose content while acid treatment significantly decreased the amylose content. Both the modifications significantly decreased the swelling power of the starch. Moreover, the solubility of HMT was decreased and in acid was increased. HMT resulted in increased water binding and oil binding capacity while reverse was found in acid treatment. Pasting characteristics of native starch were largely affected by both the treatments with a significant reduction in peak viscosity. Moreover, the HMT showed no breakdown in the treatments with higher moisture content. The gel firmness of the starch was increased in heat moisture and decreased in acid treatment. HMT of native HCN starch at higher levels caused few dents or cracks on the granule surface while acid treated starch showed rough surface with cracks and cavities, respectively. DSC revealed that both the treatments increased the gelatinisation temperature with reduced gelatinisation enthalpy (ΔH) in heat moisture treated starch while increased ΔH of acid modified starch. [ABSTRACT FROM AUTHOR]

Inclusion of native millet flour in refined wheat flour negatively affects the technological, textural and sensory properties of composite breads. The present study explores the potential of extruded finger millet flour in improving the quality of composite bread. Composite doughs with extruded finger millet were significantly (p<0.05) less firm and more extensible than their counterparts with unextruded flour. Breads elaborated from extruded finger millet (BEF) had better technological properties (higher specific volume and loaf height), good texture (low hardness, high resilience, low chewiness) than breads elaborated from unextruded finger millet (BUF). Furthermore, phenolic content and antioxidant activity of BEF was significantly improved (p<0.05) in comparison with the BUF and control bread. Sensory panel showed high preference for brown colour of composite breads (BUF and BEF) over control bread. Sensory scores of BEF were significantly (p<0.05) higher than BUF, accounting for an overall high acceptability (8.5) of BEF20 (20 g/100 g substitution level) at par with control bread. Results strongly suggest that use extruded finger millet (20 g/100 g) is an effective way of enhancing phenolics, antioxidant activity, texture and sensory quality of composite bread. [ABSTRACT FROM AUTHOR]

The effects of protein removal on the physicochemical and structural properties of normal and waxy wheat and their A- and B-type granule fractions were investigated. No evident changes were observed in the morphological, birefringence pattern and X-ray diffraction pattern after treatment, but there was evidence showing that the relative crystallinity, swelling power and percentage syneresis of all samples were significant increased. Protein removal treatment increased the peak, setback, final viscosity, breakdown viscosity of normal and waxy native wheat starch, and their A- and B-type starch granule fractions, whereas it decreased the pasting temperature, peak time and trough viscosity. Meanwhile, the thermal transition temperatures (T, T, T) and gelatinization temperature range (ΔT) of normal and waxy wheat and their isolated A- and B-type granules were increased, but the enthalpy decrease slightly. The different genetic factors and amylose content in normal and waxy wheat starch and their A- and B-type wheat starch granules fractions were related to the different physicochemical and structural characteristics of those starches. [ABSTRACT FROM AUTHOR]

Effects of sucrose fatty acid esters (SEs) with hydrophilic-lipophilic balance (HLB) values of 5 (S-570), 9 (S-970), and 15 (S-1570) on the pasting and rheological properties of waxy rice flour (WRF) were investigated. Rapid Visco Analyzer (RVA) showed that addition of SEs affected the pasting properties of WRF. Rheological experiment includes the steady shear flow characteristics, and dynamic viscoelastic properties were also determined using a controlled-stress rheometer. The steady shear tests demonstrated that the viscosity data fitted well with the power law model ( R ≥0.976) and all WRF pastes exhibited typical pseudoplastic and shear-thinning properties. Dynamic rheological measurements revealed that the addition of S-970 and S-1570 significantly increased the values of G′ and G″ of samples, whereas the addition of S-570 decreased these values. The addition of S-1570 reduced the value of tan δ, whereas S-570 and S-970 increased it. [ABSTRACT FROM AUTHOR]

The functional properties of starches from six sweet potato varieties containing various starch components and structures were studied in an attempt to identify starch sources for industrial uses. Tainan 18 (TNN18) with high-amylose (AM) starch exhibited high setback and breakdown viscosities, high water solubility at 85 °C but low swelling volume at 65 °C, and high hardness and adhesiveness; in contrast, the low-AM starch of Tainung 31 (TNG31) had opposite characteristics. Seven genes related to starch biosynthesis were tested, and GBSS, SS, SBEII, ISA, and AGPase were highly expressed in TNN18 and TNG31; however, transcript levels in DBE and SBE were extremely low. GBSS and SS activity reflected the abundance of GBSS and SS mRNA in TNG31 and TNN18, and expression of AGPase, GBSS, SS, and SBE in TNN18 substantially increased content of AM. The expression and activity of DBE had a significant effect on TNG31 with increased AP content. [ABSTRACT FROM AUTHOR]

Arrowhead tubers with protein, lipid and ash content of 4.60%, 2.27% and 6.15%, respectively were subjected to pan and microwave roasting, converted to flour and studied for physicochemical, functional and antioxidant properties. The lightness ‘ L ’ of flour decreased significantly ( p ⩽ 0.05) from 83.01 to 72.21 while significant increase in ‘ a ’ and ‘ b ’ color values was observed from −0.27 to 2.49 and 15.49 to 25.35 on roasting. Light transmittance decreased significantly upon roasting and the lowest value (0.80) was showed by pan roasted sample. Significant decrease in pasting properties like peak (963.0–147.7 cP), setback (172.0–97.67 cP) and final viscosity (861.67–202.66 cP) was also recorded on roasting. However, roasting led to increase in pasting temperature from 78.53 to 95.23 °C. The water (1.49–2.03 g/g) and oil (1.65–1.85 g/g) absorption capacity increased, while significant decrease was observed in foaming and emulsion properties upon roasting. The total phenolic content, antioxidant activity and reducing power enhanced upon pan and microwave roasting from 1.02 to 2.42 mg/g (GAE); 44.30% to 46.61%; 74.59% to 76.23%, respectively. Thermal parameters like onset temperature ( T o ) and Δ H decreased while peak temperature ( T p ) increased on roasting. [ABSTRACT FROM AUTHOR]

The problem of genealogy of permutations has been solved partially by Stefan (odd order) and Acosta-Humánez and Bernhardt (power of two). It is well known that Sharkovskii's theorem shows the relationship between the cardinal of the set of periodic points of a continuous map, but simple permutations will show the behaviour of those periodic points. Recently Abdulla et al studied the structure of minimal 4n + 2-orbits of the continuous endomorphisms on the real line. This paper studies some combinatorial dynamics structures of permutations of mixed order 4n+2, describing its genealogy, using Pasting and Reversing. [ABSTRACT FROM AUTHOR]

White or black chia seeds, substituting 2.5% or 5.0% of wheat flour in prepared blends, were treated by milling, hydration, or combination of both. In terms of ash and protein contents, chia addition influenced chemical composition in higher extent than its type – increases up to about 0.5% and 1.3%, respectively, were evaluated. Protein quality was diminished to 35% in maximum, within any impact of chia type. A higher chia addition raised total dietary fibre content almost about one half (from 3.21% to 4.58%). White chia caused gradual lowering of amylases activity, while its dark type had insignificant effect. Composite bread volumes overcame the control one about 6–30%; positive chia effect has risen in order of forms whole hydrated (+9% in average), hydrated milled chia (+20%) and milled dry chia (+29%). As presumed, crumb firmness corresponded to bread volumes ( r = 0.83, P = 99.9%), demonstrating ease of crumb mastication. [ABSTRACT FROM AUTHOR]

Buckwheat (BF) and millet (MF) are recommended as healthy foods due to their unique chemical composition and health benefits. This study investigated the thermal and rheological properties of BF-WF (wheat flour) and MF-WF flour blends at various ratios (0:100 to 100:0). Increasing BF or MF concentration led to higher cold paste viscosity and setback viscosity of pasting properties gel adhesiveness, storage modulus ( G′) and loss modulus ( G″) of dynamic oscillatory rheology, and yield stress (σ0) of flow curve of WF. BF and MF addition decreased peak viscosity and breakdown of pasting, gel hardness, swelling volume, and consistency coefficient ( K) of flow curve of WF. Thermal properties of the blends appeared additive of that of individual flour. Nonadditive effects were observed for some property changes in the mixtures, and indicated interactions between flour components. This may provide a physicochemical basis for using BF and MF in formulating novel healthy products. [ABSTRACT FROM AUTHOR]

The characteristics of the starch granule such as swelling, breakdown and retrogradation in large determines the texture and stability of starchy foods. However, other characteristics of the grain and/or the presence or addition of chemical compounds to the grain/food matrix can modify or alter these properties. The aim of this study was to evaluate the effect of the addition of an emulsifier (Tween 20 and 80) on the pasting properties of barley grain and malt using the rapid visco analyser (RVA). A decrease in peak viscosity (PV, cP), breakdown (B, cP) and final viscosity (FV, cP), while an increase in time to peak (TTP, min) and pasting temperature (PT, °C) as consequence of the addition of Tween 20 was observed. However, this trend was not the same for all the varieties analysed. Overall, these results showed that complex between sugars and lipids are present in barley flour and malt. The practical implications of this study are related with the fact that starch alone (amylose and amylopectin) might not be necessarily the only main driver of malt quality in barley. [ABSTRACT FROM AUTHOR]