Polish Journal of Food and Nutrition Sciences, 13 54 , Some research has shown that paste components such as proteins influence the retrogradation properties of paste through emulsification.
Proteins form complexes with starch that retards the retrogradation process during refrigerated storage Wu et al. Retrogradation properties of high amylose rice flour and rice starch by physical modification. The presence of other components in addition to proteins and lipids, such as other carbohydrates, salts and polyphenols, significantly affects retrogradation Fu et al.
Effect of food additives on starch retrogradation: a review. In general, retrogradation in starch pastes, as well as foods containing starch, is unfavorable in terms of food quality, causing syneresis of gels or hardness.
Properties of retrograded and acetylated starch preparations: Part 1. Structure, susceptibility to amylase, and pasting characteristics. Starch paste forms immediately after gelatinization, and starch granules are increasingly susceptible to disintegration by shearing because they are swollen. Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties.
Food Research International, 44 9 , Starch functionality is directly related to gelatinization and the properties of the paste. Thermophysical and pasting properties. Journal of Food Science and Technology, 51 10 , The characteristics of the native starch, the effects of the physical or chemical modifications of the granules, the process parameters and the botanical sources of the starch are all critical factors governing the behavior and characteristics of the starch paste.
The transformation of starch during manufacturing depends on the temperature-time-mixture ratio and the modification ratio during processing Conde-Petit et al. Starch granules are insoluble in cold water due to the hydrogen bonds and crystallinity of the molecule. The presence of relatively short chains of amylose and amylopectin adds opacity to starch suspensions and foods containing them.
In products such as sources, dressings and puddings, this opacity is not a disadvantage; however, jellies and fruit fillings require starch suspensions with high clarity Eliasson, Eliasson, A. Starch in food: structure, function and applications.
Starch and amylopectin - effects of solutes on clarity of pastes. Molecular characterization of acid-thinned wheat, potato and pea starches and correlation to gel properties. A comparative study of the physicochemical properties of starches from root, tuber and cereal crops. African Journal of Biotechnology, 10 56 , Low clarity in common cereals non-waxy is due to the presence of traces of swollen starch granules Craig et al.
Retrogradation of starches from different botanical sources. Cereal Chemistry, 74 5 , Production, structure, physicochemical and functional properties of maize, cassava, wheat, potato and rice starches. Rheological properties describe the behavior of materials subjected to shearing forces and deformation, which are considered viscoelastic complexes.
The basic feature of starch rheology is its viscosity. Other rheological characteristics involve texture, transparency or clarity, shear strength and the tendency for retrogradation. Pasting and rheological properties of oat starch and its derivatives. Carbohydrate Polymers, 83 2 , Rheological starch properties are studied through the behavior of viscosity curves, which are influenced by temperature, concentration and shear stress Singh et al.
Throughout the analysis, the suspension is subjected to shear forces. Suspensions typically exhibit a peak in viscosity that starts after gelatinization and increases as the granules swell, followed by a decrease in viscosity due to granule disintegration and polymer realignment. During the cooling period, amylose leaching forms a gel or three-dimensional network. Limitations and challenges for wheat-based bioethanol production. Retrieved from. Recent advances in extraction of nutraceuticals from plants.
Starch gels are composed of amylose chains and intermediate materials dispersed in a starch suspension after granule disintegration in a three-dimensional network structure. The level and nature of the leached material and molecular interactions determine the viscoelastic properties. Methods used to describe the viscoelastic parameters of the paste include equipment such as a dynamic rheometer, an amylograph or a viscoamylograph Schirmer et al.
Starch blends and their physicochemical properties. Gel resistance is determined using a texture analyzer, in which parameters such as peak force 48863 define the resistance of the three-dimensional network Ulbrich et al.
The main factors affecting the rheological properties of starches are their source and the presence of other polymers Sarker et al. Many polymers coexist with starch in aqueous mixtures and interact in different ways to produce several attributes influencing the stability, texture and quality of food products. Other effects associated with paste viscosity are decreased amylose solubility, increased formation time and limited gelling properties. Amylose-lipid complexes require high temperatures for dissociation Singh et al.
Rheology is widely recognized for its effect on the quality of food and its sensory characteristics. The rheological properties of starch determine its potential application as a thickener or gelling agent Berski et al. Determining the thermal properties of starch involves terms such as the onset temperature T o , peak temperature T p , conclusion temperature T c , difference between T c and T o , and enthalpy of fusion, all of which can be measured using equipment like a differential scanning calorimeter DSC Kong et al.
Influence of acid hydrolysis on thermal and rheological properties of amaranth starches varying in amylose content. Journal of the Science of Food and Agriculture, 92 8 , During heating, T o is the temperature at which the paste viscosity starts to increase; T p is the maximum viscosity temperature; and T c is the final temperature of the viscosity increment.
T c -T o is a comparative measure, and an increase in this value indicates a high amount of granule modification in the amorphous and crystalline regions Jenkins et al. Some researchers include retrogradation among the thermal properties of starch.
Comparative study on the starch noodle structure of sweet potato and mung bean. Journal of Food Science, 71 8 , CC Fine structure of amylopectin in relation to gelatinization and retrogradation behavior of maize starches from three wx-containing genotypes in two inbred lines. Cereal Chemistry, 70, Starch is rarely consumed in its intact form and frequently used by industry in its native form.
Most native starches are limited in their direct application because they are unstable with respect to changes in temperature, pH and shear forces.
Native starches show a strong tendency for decomposition and retrogradation Berski et al. Additionally, some starch granules are inert, insoluble in water at room temperature, highly resistant to enzymatic hydrolysis and consequently lacking in functional properties. Native starches are often modified to develop specific properties such as solubility, texture, adhesion and tolerance to the heating temperatures used in industrial processes Singh et al.
Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications - a review. Food Hydrocolloids, 21 1 , Structure and physicochemical properties of octenyl succinic anhydride modified starches: a review. Carbohydrate Polymers, 92 1 , Several methods have been developed to produce modified starches with a variety of characteristics and applications.
Physicochemical characterization of chemically modified corn starches related to rheological behavior, retrogradation and film forming capacity. Journal of Food Engineering, 1 , The starch modification industry is constantly evolving. Modifications of starch include physical, chemical and enzymatic methods Yadav et al. Hydrothermal modification of Indian water chestnut starch: Influence of heat-moisture treatment and annealing on the physicochemical, gelatinization and pasting characteristics.
Physical methods involve the use of heat and moisture, and chemical modifications introduce functional groups into the starch molecule using derivatization reactions e. Modified starches-properties and uses.
Physical modifications of starch can improve its water solubility and reduce the size of the starch granules. Physical methods to treat the native granules include: different combinations of temperature, moisture, pressure, shear and irradiation. Physical modification of starch granules is simple, cheap and safe.
Recent trend in the physical and chemical modification of starches from different botanical sources: a review. Table 2 gives examples of different research on the physical modification of starch.
Pre-gelatinized starch PGS is starch that has undergone a cooking process until complete gelatinization and a simultaneous or subsequent drying process. Drying methods include drum drying, spray drying and extrusion. The main consequence of this treatment is the destruction of the granular structure, resulting in complete granular fragmentation, and the absence of birefringence properties.
The principal properties of PGS are an increase in swelling capacity, solubility and cold water dispersion. Of the physically modified starches, PGS is primarily used as a thickener in many instantaneous products, such as baby food, soups and desserts, due to its ability to form pastes and dissolve in cold water. The use of PGS is preferred in sensible foods because it does not require heating to form a paste Majzoobi et al. Physicochemical properties of pre-gelatinized wheat starch produced by a twin drum drier.
Journal of Agricultural Science and Technology, 13 2 , Impact of heat-moisture treatment and annealing in starches: a review. Essentially, hydrothermal modification can only occur when starch polymers transition from the amorphous region to the semicrystalline region. Starch in its native form exhibits amylopectin ramifications by forming a double helix chain, and this behavior imparts a crystalline structure to the starch molecule.
Heat treatment involving temperatures between the T g and melting temperature T m may not alter the double helix conformation or degree of starch crystallinity; these conditions are present when starch pastes are drying.
Physical modification of starch performance improves starch paste characteristics such as texture and plasticity by reducing T g and consequently relaxing the hydrogen bonds and polymer-polymer interactions.
The presence of water reduces the T m Conde-Petit et al. Heat-moisture treatment effects on sweetpotato starches differing in amylose content. Food Chemistry, 65 3 , Hydrothermal modifications of granular starch, with retention of the granular structure: a review. Journal of Agricultural and Food Chemistry, 46 8 , The objective of this treatment is to improve the molecular mobility. Water is a suitable plasticizer for starch.
Starch granule hydration causes a transition from a glassy to a static state, increasing the mobility of the amorphous regions to a crystalline state. These changes generate tangential and radial movements in the crystalline and amorphous regions, and physicochemical modifications increase chain interaction in the crystallinity region Chen et al. Effects of hydrothermal pretreatment on subsequent octenylsuccinic anhydride OSA modification of cornstarch.
Carbohydrate Polymers, 0 , However, there is no justification for its use in terms of energy and time because many cheaper chemical processes can modify starch properties rapidly and selectively, making them more competitive than ANN. Hydrothermal treatment HMT. The effects of this treatment on the morphological and physicochemical properties of starch granules include important changes in crystalline structure, swelling capacity, gelatinization, paste properties and retrogradation Hoover, Hoover, R.
The impact of heat-moisture treatment on molecular structures and properties of starches isolated from different botanical sources. Critical Reviews in Food Science and Nutrition, 50 9 , Hydrothermal treatments of rice starch for improvement of rice noodle quality.
Hydrothermal modifications of tropical tuber starches. Effect of heat-moisture treatment on the physicochemical, rheological and gelatinization characteristics. Structural and physicochemical changes generated by HMT are directly influenced by the botanical source of the starch granule with respect to its composition and organization of amylose and amylopectin. HMT is also used as a pre-treatment because of the structural modification into amorphous and crystalline regions on the granules.
Some processes in food production are applied to extend the life of a product using thermic treatments at boiling temperatures or even higher for seconds or minutes.
Traditional treatments cause a loss of some vitamins and nutrients and alter their organoleptic properties. Non-thermal modification is an alternative to traditional processes that also eliminates pathogenic microorganisms and spores. Effects of microwave heat-moisture treatment on properties of waxy and non-waxy rice starches. Food Chemistry, 97 2 , Behaviour of starch exposed to microwave radiation treatment. Effects of microwave heating on native and resistant starches.
Acta Alimentaria, 41 2 , Vacuum microwave treatment of potato starch and the resultant modification of properties.
Chemieingenieurtechnik Weinheim , 83 3 , The high pressure technology in industry uses pressure from to MPa. High pressure generally restricts the swelling capacity and consequently decreases paste viscosity. Other technologies use pressure several times bellow atmospheric pressure vacuum pressures ; this technology uses gas in a plasma state and is the most recent technology used for starch granule modification Deeyai et al.
Characterization of modified tapioca starch in atmospheric argon plasma under diverse humidity by FTIR spectroscopy. Chinese Physics Letters, 30 1 , Modification of tapioca starch by non-chemical route using jet atmospheric argon plasma. Carbohydrate Polymers, , Plasma is an ionized gas composed of several types of active ionic species: electrons, ions, excited atoms and protons Bogaerts et al.
Gas discharge plasmas and their applications. Spectrochimica Acta. Part B: Atomic Spectroscopy, 57 4 , For this treatment, the gases used include ethylene, hydrogen, oxygen, ammonia, air, methane or argon in a plasma state. This treatment modifies the starch in different ways, including its hygroscopicity, degree of polymerization and oxidation Wongsagonsup et al.
Modification of starch using microwaves involves several interacting mechanisms, such as irradiation, furnace dimensions and the characteristics of the starch. Starch modification by microwaves results from the rearrangement of starch molecules that generates changes in solubility, swelling capacity, rheological behavior, T gel and enthalpies Iida et al. Control of viscosity in starch and polysaccharide solutions with ultrasound after gelatinization.
Effects of ultrasound processing on the thermal and retrogradation properties of nonwaxy rice starch. Journal of Food Process Engineering, 36 6 , Quantification of high-power ultrasound induced damage on potato starch granules using light microscopy.
Ultrasonics Sonochemistry, 19 3 , The use of ultrasound is also considered a physical modification treatment. This treatment is applied to starches in suspension and starches that have undergone previous gelatinization Iida et al.
The starch surface becomes porous, and properties such as the swelling capacity, solubility and viscosity of the paste are modified Luo et al. Effect of ultrasonic treatment on the physicochemical properties of maize starches differing in amylose content. Ultrasonic modification depends on the sound, frequency, temperature, process time and the starch suspension properties i. The pasting properties of sonicated waxy rice starch suspensions. Ultrasonics Sonochemistry, 16 4 , Large-scale extraction of starch from cereals such as wheat require grinding.
Substantial granule damage occurs during grinding, and shear forces that compress the granule structure are generated. Damage to the starch granule is visible as cracks in the starch surface. Grinding reduces the crystallinity of the amylopectin molecule and its double helix conformation severely. Fragmentation of the amylopectin molecule eliminates restrictions on the swelling capacity, thereby facilitating subsequent gelatinization.
The easy gelatinization of the starch granules after grinding decreases parameters such as T 0 and enthalpies in the final starch product. Extrusion is defined as a process at high temperatures and in short amounts of time HTST , wherein starch granules are subjected to mechanical shearing forces in a relatively low moisture environment Camire et al. Chemical and nutritional changes in foods during extrusion. Critical Reviews in Food Science and Nutrition, 29 1 , Extrusion increases the T gel of starch, changing the molecular extension and its associations, such as the amylose-lipid complex structure.
Modification of wheat flour functionality and digestibility through different extrusion conditions. Journal of Food Engineering, , Chemical modification involves the introduction of functional groups on the starch molecule without affecting the morphology or size distribution of the granules.
Food and non-food industries expand starch properties and improve them through chemical modifications. Table 3 shows examples of different chemical modifications of starch. Cationic starches are generally produced by reacting starch with compounds containing tertiary or quaternary ammonium, imino, amino, sulfuric or phosphate groups.
Free hydroxyl ions present in the native starch molecule are commonly altered using cationic monomers such as 2,3-epoxypropyl trimethyl ammonium chloride ETMAC or 3-chlorohydroxypropyl trimethyl ammonium chloride CTA in dry or wet processes.
In dry cationic modification, in the absence of a liquid phase, the reactive is sprayed onto the dry starch during extrusion. The semi-dry method for cationization involves a mixture of starch and spray reagent prior to the thermal treatment.
Wet cationization includes a homogeneous reaction with dimethyl sulfoxide DMSO or a heterogeneous reaction in alkaline solution. The physicochemical properties of the starch and granular structure are altered after the cationic process, particularly when the process involves a high degree of substitution. The cationic reaction reduces the paste temperature, increases the viscosity peak and results in various changes in starches from different sources.
Among modified starches, cationic starch materials are preferred by the textile industry because the positive charge introduced in the molecular chains conform to the electrostatic bonds between the negative charges of the cellulose fibers Hubbe, Hubbe, M.
Bonding between cellulosic fibers in the absence and presence of dry-strength agents — a review. BioResources, 1 2 , There are several applications for cationic starches i. A review of starches and their derivatives for oilfield applications in China.
Crosslinking of a polymer occurs when linear or branched chains are covalently interconnected and is known as cross-linking or cross-ligation. The reagents used form ether or ester bonds with hydroxyl groups in the starch molecules Singh et al.
Crosslinking in starch increases the degree of polymerization and molecular mass; starch molecules lose water solubility and become soluble in organic solvents.
Cross-linked resistant starch: preparation and properties 1. Cereal Chemistry, 79 6 , Functional properties of hydroxypropylated, cross-linked, and hydroxypropylated cross-linked tuber and root starches.
Cereal Chemistry, 84 1 , Effect of cross-linking with epichlorohydrin on the properties of cassava Crantz starch. The source of starch granule, methods and parameters used for crosslinking modification has an important influence on the properties of the final product. Starch properties affected by crosslinking modification include the paste clarity and swelling capacity.
Some authors suggest that both properties are linked, and a reduction in swelling is responsible for the decrease in paste clarity Kaur et al. Effect of cross-linking on some properties of potato L. Solanum tuberosumJournal of the Science of Food and Agriculture, 86 12 , Effect of cross-linking on the physicochemical and physiological properties of corn starch. Food Hydrocolloids, 24 , The degree of crosslinking also reduces the moisture, lipids and proteins associated with the native starch granule; these changes are produced by all of the aforementioned crosslinking agents in different proportions Carmona-Garcia et al.
Effect of the cross-linked reagent type on some morphological, physicochemical and functional characteristics of banana starch Musa paradisiaca. Carbohydrate Polymers, 76 1 , In the food industry, cross-linked starch is associated with formulations of frozen products due to its stabilizing, thickening, clarity and retrogradation resistance properties of the pastes formed. Acetylation is a modification of polymeric starch molecules through the introduction of functional acetylated groups CH 3 CO that react with free hydroxyl groups present in the branched chains of the starch polymer to produce a specific ester Sweedman et al.
Characterization of acetylated waxy maize starches prepared under catalysis by different alkali and alkaline-earth hydroxides. Starch modified with OSA is an effective emulsifier used in the food, pharmaceutical and cosmetic industries; in this modification, OSA adds hydrophobic chains to the hydrophilic structure of starch Chen et al. The introduction of acetyl groups reduces the resistance of bonds between the starch molecules.
Acetylated starch increases the swelling capacity and solubility compared to native starch Berski et al. Physicochemical characteristics and thermal properties of chemically modified jack bean. Canavalia ensiformis starchCarbohydrate Polymers, 60 3 , In acetylated starch, hydroxyl groups and anhydrous glucose have been converted to acetylated groups Huang et al.
The effect of enzymatic pretreatments on subsequent octenyl succinic anhydride modifications of cornstarch. Food Hydrocolloids, 24 1 , Acetylated starch with a low degree of substitution 0. Carbohydrate Polymers, 57 3 , Acetylation and characterization of banana Musa paradisiaca starch. Acta Cientifica Venezolana, 51 3 , Acetylation modified the starch granule, decreasing the retrogradation tendency and increasing the solubility and swelling capacity of banana starch considerably compared to native starch.
Acetylated banana starch also increased the paste viscosity. The oldest chemical modification technique is acid modification. Products of acid modification have several applications and uses in the food, paper, textile and pharmaceutical industries Hoover, Hoover, R.
Acid thinned jicama and maize starches as fat substitute in stirred yogurt. Thermal and pasting properties of acid-treated rice starches. The mechanism of acid modification is also known as acid hydrolysis Amaya-Llano et al. Structures and physicochemical properties of acid-thinned corn, potato and rice starches. The hydrolysis rate and starch modification are in proportion to the amylose:amylopectin ratio, as well as to the size and conformation of granules Hoover, Hoover, R.
After acid hydrolysis, the molecular mass of the starch granules decreases, and its crystallinity increases Zuo et al. The characterization of granule structural changes in acid-thinning starches by new methods and its effect on other properties.
Journal of Adhesion Science and Technology, 28 5 , Acid degradation of starch. The effect of acid and starch type. Carbohydrate Polymers, 41 2 , These authors concluded that H 3 PO 4 produced a lower hydrolysis rate, whereas HCl and HNO 3 resulted in a higher reduction in molecular mass and consequently a higher hydrolysis rate. Acid hydrolysis reduces the amylose content in starch granules, and this reflects an increase in paste temperature and gelatinization enthalpies Lawal, Lawal, O.
Composition, physicochemical properties and retrogradation characteristics of native, oxidised, acetylated and acid-thinned new cocoyam Xanthosoma sagittifolium starch. Food Chemistry, 87 2 , Characterization of different starches oxidized by hypochlorite. During oxidation, it is important to maintain the appropriate parameters, such as temperature and pH. Partial characterization of banana starches oxidized by different levels of sodium hypochlorite. Carbohydrate Polymers, 62 1 , A comparison of native and oxidized normal and waxy corn starches: Physicochemical, thermal, morphological and pasting properties.
Physicochemical properties of common and waxy corn starches oxidized by different levels of sodium hypochlorite. Carbohydrate Polymers, 52 3 , In recent years, starch modified by oxidation has had great use in the food industry to form adherent surfaces and coatings Lawal et al.
Oxidized and acid thinned starch derivatives of hybrid maize: functional characteristics, wide-angle X-ray diffractometry and thermal properties. International Journal of Biological Macromolecules, 35 , Dual modifications include chemical modifications and different types of modifications combined. This new approach involves the combination of chemical and physical agents e.
Specifically, dual chemical modifications involve two processes of chemical modification e. Effect of annealing and heat moisture conditioning on the physicochemical characteristics of Bambarra groundnut Voandzeia subterranea starch. Die Nahrung, 46 5 , Starch is quantitatively the major source of energy in the human diet.
Gastrointestinal effects of food carbohydrate. Lipids are fatty acids specifically interacting with amylose to form complexes and reduce starch digestibility because their presence decreases enzymatic hydrolysis by amylase Taylor et al.
Developments in modulating glycaemic response in starchy cereal foods. Until recently, starch was considered completely digested after cooking. This concept has been challenged by observations that some of starch crosses the colon, where it is subject to bacterial fermentations. Today, this indigestible starch is recognized as part of the dietary fiber fraction of food Conde-Petit et al. Most polysaccharides of interest for nutrition e.
As a group, polysaccharides may contain monosaccharides in addition to glucose, either alone or combined. Enzyme activity is partially preserved until reaching the stomach. However, most starch is digested in the small intestine by enzymes from the pancreas. Glucose absorption is followed by an immediate increase in glucoses levels in blood Perera et al.
Resistant starch: a review of analytical protocols for determining resistant starch and of factors affecting the resistant starch content of foods. Food Research International, 43 8 , Factors that affect starch digestibility include the structural characteristics of the starch i.
RS is defined as the sum of starch or the sum of starch degradation products that are not absorbed by the small intestine in healthy individuals Champ et al.
Advances in dietary fibre characterisation. Consumption, chemistry, physiology and measurement of resistant starch; implications for health and food labelling. Nutrition Research Reviews, 16 2 , RS is divided into five types that have been substantially affected by the transformation process Homayouni et al. Resistant starch in food industry: a changing outlook for consumer and producer.
Production of resistant starch by extrusion cooking of acid-modified normal-maize starch. Journal of Food Science, 74 7 , CC The second group, RS II, consists of gelatinized starch i.
Resistant starch as prebiotic: a review. On the other hand, RS III is formed during starch retrogradation, which occurs after manufacturing in the presence of water, cooling and storage Sanz et al. Evaluation of four types of resistant starch in muffins. Effects in texture, colour and consumer response. European Food Research and Technology, 2 , Structure and function of starch and resistant starch from corn with different doses of mutant amylose-extender and floury-1 alleles.
Journal of Agricultural and Food Chemistry, 57 5 , Chemical modifications to produce gelling and emulsification agents result in RS IV. The RS is undigested starch that reaches the end of the digestive system, where it is the substrate of fecal microflora.
Fermentation products from the RS are short chain fatty acids with different physiological and probiotic effects Conde-Petit et al. The scientific interest in RS has increased significantly in recent decades because of its capacity to produce high levels of butyrate throughout the colon Fuentes-Zaragoza et al. Butyrate is the most important energy source for colonocytes and has demonstrated beneficial effects on metabolism and cell growth; it also inhibits a variety of factors that propagate the initiation, progression and growth of colon tumors Champ et al.
The RS associated with small chains of fructooligosaccharides act synergistically in the digestive system to cause a prebiotic effect that benefits human health Fuentes-Zaragoza et al. The overall starch market is continually expanding, and the current demand is covered by four conventional sources: wheat, corn, potato and cassava.
There are significant differences in the starch properties of these conventional groups in addition to the differences in their amylose-amylopectin ratios and the characteristics of these molecules.
Non-amylosic components such proteins, lipids and phosphate groups are also important differences in the characteristics of conventional and unconventional starches. Morphology, physical, chemical, and functional properties of starches from cereals, legumes, and tubers cultivated in Africa: a review. The starch granules of certain cereals and beans possessed the common characteristics of small size, slightly porous surfaces and special paste properties, making them an interesting alternative for industry.
Enhancement of the pasting properties of teff and maize starches through wet-heat processing with added stearic acid. Journal of Cereal Science, 53 2 , Occurrence of amylose-lipid complexes in teff and maize starch biphasic pastes. Carbohydrate Polymers, 90 1 , Starch from beans Vigna unguiculata had a very high degree of retrogradation, which makes it suitable for incorporation into gluten-free pastes because this feature helps to maintain the texture of the product.
Zhang et al. Banana starch is resistant to digestive enzymes Faisant et al. Digestion of raw banana starch in the small intestine of healthy humans: structural features of resistant starch.
British Journal of Nutrition, 73 1 , Almeida et al. Starches from non - conventional sources to improve the technological characteristics of pound cake. Unconventional starches incorporated into this formulation increased the sensory quality of the product. Starch from beans, followed by Peruvian carrots, yielded better results compared to commercial starch in terms of the technological quality of the paste during beating.
Starch present in chickpeas and beans showed similar characteristics to that of commercial starch in terms of sensory properties, texture and moisture. Today, chemical modifications of starch remain necessary. The industry requires these chemical processes to meet the demand of consumers favoring natural products.
Studies on noodle quality of potato and rice starches and their blends in relation to their physicochemical, pasting and gel textural properties.
The use of these mixtures, as well as enabling improvements in the starch properties and pastes, also provides economic advantages when the replacement starch source is cheaper than the conventional source. However, there are limited studies on the physicochemical properties and functionality of starch mixtures Waterschoot et al. Currently, unconventional starches are often ignored or wasted during the isolation or separation of bioactive compounds from raw materials such as seeds and legumes Braga et al.
Effects of supercritical fluid extraction on Curcuma longa L. Carbohydrate Polymers, 63 3 , Physicochemical properties of starch obtained from. Dioscorea nipponica Makino comparison with other tuber starchesJournal of Food Engineering, 82 4 , These starches are subjected to unit operations that often involve thermal or hydrothermal treatments, causing alterations in the structural characteristics of the starch and physical modifications and improving the physicochemical properties and characteristics of the paste conformation.
Additionally, raw materials from the extraction processes remain in the extraction residues including the starch fraction and a small fraction of bioactive compounds, which increase the technological and nutritive value Braga et al.
Starches present in legumes, rhizomes, herbs and seeds are considered unconventional and may be used as ingredients in the same manner as starches from cereals and tuber due to their similar physicochemical and functional properties. The biological function of starch in plants is as a reserve of carbon and energy.
As food, starch is the most abundant and important digestible polysaccharide. As food, starch functions as a structural agent because of the modifications introduced during manufacturing.
Ingredion Idea Labs. Resource library. View all challenges. Our ingredients. Ingredient quick select. Ingredient search by category. Ingredients by type. Ingredient product families. Ingredient finder. Explore a selection of Ingredion's portfolio of products based on category and product type or search for an ingredient directly by keyword. News and events. View all News. View all Events. Our company. Meet Ingredion.
Our expertise. Clean and simple ingredients Sugar reduction and specialty sweeteners Plant-based proteins Starch-based texturisers View all Our expertise. Select a region. North America. South America. Are you dressing up for Halloween? Yes No View Results. Navigate Left. Editorial Immigration Ban. Navigate Right. The Revolution. Share on Facebook. Share on Twitter. Share via Email. Search Submit Search.
Activate Search. Scroll to Top. Close Modal Window.
0コメント