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With an increasing number of people pursuing a healthy diet, people have gradually realized the significance of adequate dietary fiber in their diets. In this experiment, wheat bran was collected from eight regions in China with different longitudes and latitudes, different altitudes, and average temperatures during the filling period to study the differences in the Arabinoxylan (AX) of wheat bran. The higher the altitude of the wheat production area was, the higher the AX content in the wheat bran was. Therefore, wheat bran from high-altitude production areas was selected for extracting AX. Different proportions of AX were added to wheat starch (WS) to explore the influence of different concentrations of AX on the gelatinization of WS, including the solubility, swelling capacity, rheological properties, and microstructure of the gelatinized products. Among these eight kinds of wheat, the content of total AX accounted for 11.90–15.79% of their dry weight, with the highest content being in wheat from Wuwei, Gansu. Among them, the content of water-soluble AX accounted for approximately 0.85% of their dry weight content. After adding different concentrations of 0.05–2% AX to the WS system, the gel network structure was changed. The starch hydrolysis rate of bread with 2% AX added was the lowest, of which the contents of rapidly digestible starch and slowly digestible starch were 40.02% and 36.61%, and resistant starch was as high as 25.31%. The addition of AX to starch-based foods is helpful for controlling postprandial blood sugar and insulin levels. [ABSTRACT FROM AUTHOR]

Gadung starch has limitations in several functional properties and thermal stability. Modifying starch through temperature treatments such as Freeze Moisture Treatment (FMT) and Heat Moisture Treatment (HMT) potentially improves these weaknesses. This research aimed to determine the effects of FMT and HMT on the functional, pasting, and physicochemical properties of gadung starch. This study consisted of a variety of treatments, namely native starch, FMT, HMT 100°C, HMT 110°C, FMT + HMT 100°C, and FMT + HMT 110°C. The results showed that FMT and HMT treatments significantly affected the functional, pasting, and physicochemical properties of gadung starch. The combination modification treatment of FMT + HMT 110°C increased swelling volume by 1.44 times, and water absorption capacity increased by 1.37 times. This was confirmed by the formation of porous and amorphous starch granules. Modified starch also had the best heat stability, as indicated by a low breakdown viscosity of 31.00 ± 9.90 cP. FMT+HMT110°C modified treatment was the best treatment because it had more pores, cracks, and higher swelling volume. The starch crystallinity index of modified starch decreased from 35.75 to 31.58 and changed the crystallinity type from B-type to A-type. The starch modification did not cause changes in functional groups but reduced crystallinity as indicated by the smaller ratio of the bands at 1045/1022 and the higher ratio at 1022/995 from FTIR spectra. Thus, FMT and HMT could effectively improve the characteristics of gadung starch by forming heat-stable amorphous starch. [ABSTRACT FROM AUTHOR]

Starch-based wood adhesives are becoming more and more popular as a result of the growing need for eco-friendly adhesives. However, lower performance currently limits the use of native starch-based wood adhesives in commercial scale. This study aimed to develop and evaluate a sustainable starch based wood adhesive by incorporating clay particles as fillers. A two-factor factorial design was used, where the first component was the clay-to-starch ratio, which had three different levels of 0.5:1, 0.2:1, and 0.3:1 w/w, and the second factor was the plasticizer (glycerol)-to-starch ratio, which had three levels of 2.5:1, 5:1, and 7.5:1 w/v. The physicochemical and thermomechanical properties of adhesive were investigated. The experimental analysis revealed that the optimal viscosity was found to be 3.11 ± 0.31 cp at a temperature of 75 °C, moisture uptake was 0.82 ± 0.043 at 12% clay content and 10% plasticizer content. The optimum value of tensile strength was 3.45 ± 0.22MPa at 8% filler content and 20% plasticizer content, at the same values of filler and plasticizer content, the optimal shear strength obtained was 3.135 ± 0.170 MPa in the dry state and 1.105 ± 0.02 MPa in the wet state. The best adhesive properties were achieved with a fillers-to-plasticizer ratio of 1:5. [ABSTRACT FROM AUTHOR]

The formation of resistant starch type 5 (RS5), primarily associated with amylose–lipid complexes, is typically attributed to starches with high-amylose content due to their affinity for lipid interactions. Recently, studies have also investigated the potential of amylopectin-rich starches to form amylopectin–lipid complexes (ALCs), expanding RS5 sources. This study explores the capacity of waxy corn starch (WS), which is rich in amylopectin, to develop ALCs with oleic acid (10% w/w) under different thermal and mechanical conditions. Specifically, WS was treated at temperatures of 80 °C, 85 °C, and boiling, with stirring times of 0 and 45 min. Results demonstrated significant ALC formation, reaching a peak complexation index (CI) of 59% under boiling conditions with 45 min of stirring. Differential scanning calorimetry (DSC) identified a notable endothermic transition at 110 °C, indicating strong ALC interactions. FTIR spectra further evidenced starch–lipid interactions through bands at 2970 cm−1 and 2888 cm−1. X-ray diffraction (XRD) analysis confirmed the presence of orthorhombic nanocrystals in native WS, with ALC samples exhibiting a V-type diffraction pattern, supporting effective complexation. This study advances knowledge on starch–lipid interactions, suggesting ALCs as a promising RS5 form with potential food industry applications due to its structural resilience and associated health benefits. [ABSTRACT FROM AUTHOR]

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

This study investigated the rheological, physicochemical, and thermal properties of fermented and germinated whole reddish‐brown cowpea, white sorghum and orange‐fleshed sweet potato. Germination substantially reduced the pasting and rheological attributes of flour suspensions compared to the fermentation process. This study observed notable increases in the hot paste, setback, and final viscosities after the fermentation of cowpea and sorghum, indicating an improvement in the ease of cooking and greater retrogradation tendency of starch molecules. Among the fermented flours, sorghum had the highest hot paste viscosity (848 mPa s) and final viscosity (1451 mPa s). The mechanical fingerprint revealed a viscoelastic solid character, with G′ > G″ over the frequency range of 0–10 rad/s for all samples. Temperature sweep data showed a sharp increase in G′ at about 80°C, corresponding to the onset of starch gelatinization. Shear‐thinning behavior was observed, except in germinated and raw sorghum flours, where molecular rearrangement resulted in an initial viscosity rise at a low share rate (< 20 s−1). Differential scanning calorimetric analysis revealed a marginal variation in the peak transition temperature of gelatinization (98°C–104°C for all flours except raw sorghum flour, 83.87°C). The fermented sweet potato flour indicated good flour particle flowability expressed as Carr's compressibility index (30.99) and the Hausner ratio (1.45); however, the available reducing sugars could have influenced its high percentage solubility (49.83%), thus impacting low pasting viscosities. The contrasting technological features suggest an avenue to intensify efforts in exploring composite bioprocessed flours for applications in novel foods. [ABSTRACT FROM AUTHOR]

Abstract The effects of courgette polysaccharides (CP) and coumalic acid (COA) on gelatinization, rheology, thermodynamics, microstructure, freeze–thaw stability, and in vitro digestibility of potato starch (PS) were studied. The synergistic effect of CP and COA on PS was further analyzed. The results showed that peak viscosity (PV) decreased from 6649.00 to 3462.50 mPa s and 3825.00 mPa s, respectively, after CP and COA were added. Under the combined effect of the two, it will be as low as 3225.50 mPa s. Besides, trough viscosity (TV), breakdown viscosity (BV), and final viscosity (FV) had the same trend. The presence of CP and COA can significantly delay the short‐term retrogradation of PS, especially in the case of high dose of CP and low dose of COA. Rheological tests showed that all sample gels belonged to the weak gel system (tan δ

Starch digestibility is an important indicator of the glycemic response of foods. It can be influenced by processing methods, such as the degree of gelatinization. This study examines the effect of gelatinization on starch digestibility as a measure of regulating glycemic response in vivo. Two commonly consumed foods in the southern part of Nigeria, Ugba Salad Ingredients (USI) and Ogi Koko Pudding and Akara (OKPA), were investigated for their Rapidly Digestible Starch (RDS), Slowly Digestible Starch (SDS) and Resistant Starch (RS) content at varying degrees of gelatinization. Based on the gelatinization properties low and high degree of gelatinization, two meals were prepared from each food sample. The Glycemic Index (GI) of the low gelatinized USI sample was not significantly different p<0.05 from that of the high gelatinized sample. However, the GI of the low gelatinized OKPA was significantly lower p<0.05 than that of the high gelatinized sample. This data suggests that the degree of gelatinization is not a primary determinant of the high GI of USI. [ABSTRACT FROM AUTHOR]

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The main objective of this study was to carry out modification of Amaranthus starch (via oxidation and heat moisture treatment (HMT)) followed by the formation of edible films. The films were evaluated for physicochemical and mechanical properties. The carboxyl content of native and HMT starch was found to be similar whereas it was higher (0.1 COOH/100GU) for the oxidized sample. The solubility was found to be higher in modified starch samples (76.44 %) as compared to native (62.58 %) but swelling power was higher for native starch (50.43 g/g) as compared to modified samples. The tasting temperature of native starch, oxidized, and heat moisture-treated starch was found to be 75.09 °C, 76.10 °C, and 89.36 °C, respectively. Edible films were prepared and studied for physicochemical and mechanical. The tensile strength of amaranth starch films was enhanced by both modification procedures, whereas only HMT increased the water vapor permeability, and oxidation had the opposite effect. Modification treatments resulted in the reduction of water solubility of the films. The HMT film showed some advantages over the oxidized film and native starch films in terms of mechanical properties. The present study conclude that modified starches showed better properties than native starch. [ABSTRACT FROM AUTHOR]

In this work, modification methods are used to ascertain the nutritional composition and functional characteristics of the cassava (rhizome), bananas (fruits), and corn (grains) starches. The physical modification by autoclaving-cooling cycle method results in higher starch yield than chemical modification using acid hydrolysis approach. Native starches are recorded with higher proximate chemical compositions than modified starches, including moisture, acidity, ash, protein, fat, and amylopectin concentrations. However, the modified starches had higher levels of crude fiber, pH, and amylose content. Native cassava starch (87.49 ± 0.76) and native corn starch (74.98 ± 0.51) were found to have higher values (L*) in the colour measurement. It was shown that the native starch required a lower gelatinization temperature (ºC) and shorter gelatinization times (min) than the modified starches from cassava, bananas, and corn. In comparison to modified starches (4.00 ± 0.03, 2.90 ± 0.09, and 14.10 ± 0.38%), the solubility of cassava, banana, and corn native starches was found to be 14.60 ± 0.12, 11.60 ± 0.46, and 22.64 ± 0.22%. Similarly, native starches have a stronger swelling power than modified starches. The solubility index (%) and swelling power (g/g) on the native and modified starches of cassava, banana, and corn were calculated, and the effects of temperature (60–90ºC), dry heat (50–200ºC), and moist heat (25–100ºC) treatment methods were explored. The association between the functional characteristics of starches from cassava, bananas, and corn and their modification processes and temperature variations is revealed by the study. The outcomes will offer the information needed to use these modified starches as functional food ingredients. [ABSTRACT FROM AUTHOR]

A comprehensive study was conducted on four aged leather pieces of British origin that were utilized in book binding, dating back to the period between 1832 and 1860. The objective of this study was to characterize the thermal, structural, and deterioration properties of these historical leather fragments. Additionally, this study included two newly acquired leather samples of Indian provenance, proposed as potential replacements for this historical leather. The investigative process employed Differential Scanning Calorimetry (DSC), Fourier Transform Infrared Spectroscopy (FTIR), X-ray Diffraction (XRD), and Scanning Electron Microscopy with Energy Dispersive X-ray Spectroscopy (SEM-EDX). Through the FTIR analysis, distinct spectral shifts were identified in the amide A band, indicating a disruption of hydrogen bonding within the aged leather. XRD diffractograms revealed the presence of amorphous phases in the aged leather specimens, signifying the deterioration of their triple helical structure. Notably, DSC analysis provided insight into the denaturation of the collagen-tannin matrix inherent to the historical leather, underlining the transformative effects of time on this intricate material composition. Under SEM analysis, cracks, fibre deterioration, and a general weakening in structural integrity were observed in the aged leather fragments. The EDX data identified one of the new leather samples as chrome-tanned, while the remaining samples exhibited characteristics consistent with vegetable-tanned leather. [ABSTRACT FROM AUTHOR]

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

The global demand for starch has been steadily increasing, driven by various industries such as food, pharmaceuticals, and textiles. However, conventional starch sources, such as corn and wheat, are associated with significant environmental concerns and resource depletion. Therefore, there is a growing need to explore sustainable alternatives to conventional starches. Barnyard millet starch can be a promising sustainable alternative to conventional starch. The starch extracted from barnyard millet exhibits unique physicochemical properties, including high amylose content, small granule size, and good gel‐forming ability. These properties make it suitable for various industrial applications. In the food industry, it can be used as a thickening agent, stabilizer, and fat replacer in various products, including sauces, soups, bakery items, and dairy alternatives. Moreover, barnyard millet starch shows promise in the textile industry as a sizing agent and for producing biodegradable films. However, challenges related to scaling up production, processing techniques, and market acceptance must be addressed to realize the potential of barnyard millet starch fully. Embracing barnyard millet starch can contribute to a more sustainable and resource‐efficient future, reducing the ecological footprint associated with starch production. This review article focuses on the properties, modifications, functionality, and applications of barnyard starch. [ABSTRACT FROM AUTHOR]

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

The high demand for starch in the food industry drives the search for new alternative sources for extraction. In this regard, Colocasia esculenta (L.) Schott, an edible root, is a promising alternative source for starch extraction. This study focused on correlating the technological and thermal properties with the microstructure and size distribution of starch from white and purple varieties. Starch granules with high thermal stability (132-258.3 °C) and good digestibility based on granule size (0.79-4.05 µm) were obtained. It was demonstrated that larger starch granules exhibit higher water absorption capacity (WAC) (139±0.53%). Moreover, the increase in WAC results in a higher gelatinization temperature (76.1±0.3 °C), which is favorable as it allows the use of this starch in food processing at high temperatures. [ABSTRACT FROM AUTHOR]

This study evaluated the effects of superheated steam treatment (SST) on rice starch and changes in vitro digestibility, morphostructural, thermal, and functional characteristics were investigated. SST was applied at 150 °C for 3 min (SS150/3) and 5 min (SS150/5) and for the same times at 190 °C (SS190/3 and SS190/5), followed by drying and storage. SST affected the structural order, favoring gelatinization and exposing more of the double helix structure. Results indicated increased mobility of starch chains and disrupted ordered structures. The control shown a higher amount of long branches (DP ≥ 37), whereas thermally treated starches by SST exhibited a higher proportion of small amilopectin molecules, with SS190/5 being particularly noteworthy. Longer treatment times and higher temperatures caused pronounced morphological changes, including gelatinization, agglomeration, granule destruction, and surface roughness. SST also increased water and oil absorption, reduced syneresis index, and altered crystallinity. Crystallinity experienced a significant reduction for all starches subjected to SS, with SS190/5 standing out with a maximum reduction of 55.07%, as confirmed by the IR (1047/1022) cm−1. The results demonstrated the feasibility of structural and morphological modification of starch with superheated steam, mainly SS150/5 and SS190/5, obtaining properties distinct from native starch. [ABSTRACT FROM AUTHOR]

The present study aimed to characterize the functional, morphological, thermal, pasting, rheological, and antioxidant properties of flour samples from Indian browntop millet cultivars. Significant (p < 0.05) difference was observed for various chemical constituents except crude fiber content. Water absorption (2.04–2.14) and Oil absorption capacity (2.25–2.35) varied significantly among cultivars. At 90 °C, BTM4 (6.59) and BTM1 (6.29) showed the highest and lowest swelling power. The DPPH assay and TPC analysis revealed the highest scavenging activity (51.24%) and phenolic content (3.24 mg GAE/g), exhibited by BTM2. Thermal analysis revealed distinct transition temperatures with onset temperatures ranging from 27.06 °C (BTM4) to 43.11 °C (BTM1). Peak viscosity values ranged from 381 cP (BTM4) to 703 cP (BTM2), while final viscosity values ranged from 726 cP (BTM4) to 1922 cP (BTM1), respectively. Steady and dynamic rheological tests demonstrated weak-gel-like behavior in all flour samples, with storage modulus (G') exceeding loss modulus (G"). FT-IR analysis showed a broad intensity peak ranging between 3268.31 cm−1 to 3280.29 cm−1. SEM images depicted the granular microstructure, revealing spherical and irregular particles ranging from 2.34 μm to 12.4 μm across the cultivars. X-ray diffraction analysis revealed A-type crystallinity in all samples, with BTM4 exhibiting significantly higher relative crystallinity (25.54%). These findings highlight the diverse techno-functional characteristics of Indian Browntop millet flour and its potential as a valuable ingredient for enhancing various food formulations. [ABSTRACT FROM AUTHOR]

BACKGROUND: Dietary fibers (DFs) may influence the structural, nutritional and techno‐functional properties of starch within food systems. Moreover, DFs have favorable effects on the digestive system and potentially a lower glycemic index. These potential benefits may change depending on DF type. Starch processed in the presence of soluble and insoluble fibers can undergo different structural and functional changes, and the present study investigated the effects of short‐chain and long‐chain inulin and cellulose on the structural and digestive properties of wheat starch. RESULTS: The combined use of differential scanning calorimetry, Fourier transform infrared spectroscopy (FTIR) and X‐ray diffraction (XRD) provided insights into the structural changes in starch and inulin at different levels. Short‐chain and long‐chain inulin had higher water retention capacity and a potential to limit starch gelatinization. The FTIR results revealed an interaction between starch and inulin. Scanning electron microscopy analysis showed morphological changes in starch and inulin after the hydrothermal treatment. Cellulose fiber was not affected by the hydrothermal treatment and had no influence on starch behavior. The structural differences observed through XRD, FTIR and scanning electron microscopy analyses between starch with and without inulin fibers did not significantly impact starch digestibility, except for the dilution effect caused by adding DFs. CONCLUSION: The present study highlights the importance of utilizing different analytical tools to assess changes in food samples at different scales. Although short‐chain and long‐chain inulin could potentially limit starch gelatinization, the duration of the heat treatment (90 °C for 10 min) was sufficient to ensure complete starch gelatinization. The dilution effect caused by adding fibers was the primary reason for the effect on starch digestibility. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Legumes are consumed in various foods, and people frequently expect desirable characteristics from them, such as low cooking times, which minimizes the time and energy required for consuming legumes. Here, we aimed to investigate the activation energy and water adsorption behavior of different combinations of temperatures and times by soaking and cooking adzuki beans. Soaking at 30 °C produced a high-water adsorption balance rate of 98.99 %. Soaking reduced the gelatinization of adzuki bean starch. Furthermore, scanning electron microscopy revealed that, after crushing and filtering separated cotyledon cells, called “bean paste”, the process of soaking and cooking could significantly impact the process and quality of the bean paste. Alternatively, it could maintain a high yield by decreasing bean damage and tissue cracking during cooking. Hence, the results might be used to minimize the processing time, save energy, and improve the product quality of adzuki beans.

This article considers the effect of protein–starch interaction on the gelling, textural, andsensory properties of keropok lekor used as a fish protein–starch model. A two-level factorial design was employed to analyze the quality and acceptability of different formulations of keropok lekor crackers depending on the ratios of minced fish (MF, 20–50 g (w/w)), sago starch (SS, 10–40 g (w/w)), and water (W, 10–35 g (w/w)). The parameters measured were the onset (T0) and peak (Tp) temperatures of gelatinization, storage modulus (G′), and loss modulus during gelatinization (G″). The samples were rated by a group of 30 panelists during texture profile analysis and sensory evaluation. The most preferred samples had the MF : SS : W ratio of 20 : 10 : 10 and were characterized by the lowest onset and peak temperatures of gelatinization. Therefore, this formulation was singled out as optimal for keropok lekor.

The application of solar dryer through greenhouse (GH) model as drying method for crops-based product is extremely important in industrial scale agriculture, especially in developed country. The drying model is considered environmentally friendly since it utilizes solar power as the main drying energy. However, the fundamental operational aspect of the basic GH is less discussed according to the drying mechanism of the dried product. In this work, three small-scale drying model are evaluated: open drying (OD), natural convection GH (NCGH), and forced convection GH (FCGH). The drying product is potato, which can be taken as an essential agricultural product in modern world. The OD model has the lowest mass loss rate which less than 50 % of the water from product can be evaporated. The operation of both GH is satisfactory, resulting more than 60 % moisture evaporation. The drying characteristic indicates the two-step failing rate which makes the mass loss fluctuation from the process. The highest mass loss is observed during the constant rate period around 21 % for FCGH and 18 % for NCGH. In addition, the detailed analysis on the effect of each process is discussed in this work. For example, the presence of hair-like structure and the movement of the pith of dried potato during the process. Also, a higher drying rate from NCGH and FCGH initiate the gelatinization and compartmentalization, resulting a substantial water evaporation of the product. It confirms the important correlation of the drying process and water diffusion mechanism of the dried product. The finding from this study can be taken as a vital reference for improving the operation of GH solar dryer. [ABSTRACT FROM AUTHOR]

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

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

The objective of the study was to evaluate the effect of freezing methods at -20 °C (S20) and − 80 °C (S80) and liquid nitrogen at -196 °C (S196) applied to aduzki bean starch previously gelatinized by heat-moisture (HMT). It is characterized in terms of particle size distribution, functional properties, in vitro digestibility, specific surface area and thermal and morphostructural properties. Higher freezing rates (S196: 1.21 °C/min) resulted in a medium particle size (21–27 μm) and increased starch solubility (4.13–4.71%) and specific surface area due to rapid ice crystal formation. Freezing conditions had a significant impact (p < 0.05) on starch digestibility, with the lowest glycemic index obtained for S20 (68.36). X-ray diffraction (XRD) and Fourier-transform infrared spectroscopy (FT-IR) revealed that the freezing temperature did not modify the starch's crystalline form (type A) and did not identify new functional groups. However, relative crystallinity (19.03–21.88%) and IR 1022/945 (0.82–0.91) were reduced compared to the control (23.06%, 0.95, respectively). Different surface damage caused by freezing, such as pores and roughness on the surface, induced by HMT and intensified by the freezing method, was observed. Finally, gelatinized adzuki bean starch frozen at -196 °C (S196) demonstrated high functionality for use in the development of frozen starch-based foods. By combining freezing with HMT, we introduce a novel approach to starch modification that offers potential benefits compared to traditional methods. Utilizing combined thermal pre-treatments allows for rapid modification of native starch without chemical reagents, thereby facilitating large-scale application due to process simplicity. [ABSTRACT FROM AUTHOR]

Starch is present in high amount in various cereals, fruits and roots & tubers which finds major application in industry. Commercially, starch is rarely consumed or processed in its native form, thus modification of starch is widely used method for increasing its application and process stability. Due to the high demand for starch in industrial applications, researchers were driven to hunt for new sources of starch, including modification of starch through green processing. Thermal properties are significant reference parameters for evaluating the quality of starch when it comes to cooking and processing. Modification of starches affects the thermal properties, which are widely studied using Differential scanning calorimeter or Thermogravimetric analysis. It could lead to a better understanding of starch's thermal properties including factors influencing and expand its commercial applications as a thickener, extender, fat replacer, etc. in more depth. Therefore, the review presents the classification of starches, factors influencing the thermal properties, measurement methods and thermal properties of starch in its native and modified form. Further, this review concludes that extensive research on the thermal properties of new sources of starch, as well as modified starch, is required to boost thermal stability and extend industrial applications. [ABSTRACT FROM AUTHOR]

AbstractPorous starch (PS), a modified form of starch with unique properties, is attracting substantial attention for its diverse advantages and applications. Its intricate porous structure, crystalline and amorphous characteristics, and hydrophilic–hydrophobic properties stem from pore formation via physical, chemical, enzymatic, and combined synergistic methods. Porous starch offers benefits like improved gelatinization temperature, water absorption, increased surface area, tunable crystallinity, and enhanced functional properties, making it appealing for diverse food industry applications. To optimize its properties, determining the parameters governing porous structure formation is crucial. Factors such as processing conditions, starch source, and modification methods substantially impact porosity and the overall characteristics of the material. Understanding and controlling these parameters allows customization for specific applications, from pharmaceutical drug delivery systems to enhancing texture and moisture retention in food products. To date, studies shedding light on how porosity formation can be fine-tuned for specific applications are fewer. This review critically assesses the existing reports on porous starch, focusing on how preparation methods affect porosity formation, thereby influencing the product’s crystallinity/hydrophilic-hydrophobic nature and overall applicability. [ABSTRACT FROM AUTHOR]