Effects of amylose content on the physicochemical properties of Chinese chestnut starch

2015 ◽  
Vol 68 (1-2) ◽  
pp. 112-118 ◽  
Author(s):  
Shifeng Yu ◽  
Jinling Liu ◽  
Yang Yang ◽  
Jian Ren ◽  
Xiqun Zheng ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Amylose Content ◽  
Chinese Chestnut ◽  
Chestnut Starch

The physicochemical properties of white sorghum (Sorghum bicolor L.) flour in various particle sizes by soaking the seeds before and after dehulling

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
Author(s):  
S.S. Antarlina ◽  
T. Estiasih ◽  
E. Zubaidah ◽  
Harijono
Keyword(s):  
Physicochemical Properties ◽  
Amylose Content ◽  
Particle Sizes ◽  
Sorghum Flour ◽  
Applied Technology ◽  
Before And After ◽  
Good Nutrition ◽  
Food Needs ◽  
Home Industries ◽  
Sorghum Bicolor L

Sorghum seeds have good nutrition for human health. Therefore, preparation for food needs to be done by various methods. This study aimed to investigate the physicochemical properties of sorghum flour at various particle sizes obtained from soaked seeds in water before and after dehulling. This study used white sorghum seeds (KD-4 variety), and the experiment involved three factors: seeds soaking in water before and after dehulling, the soaking duration of the seeds (0, 12, 24, 36, 48 hrs), and the particle size of the flour passed through 40, 60, 80, 100 mesh sieves. This result showed, was chosen method of making white sorghum flour that was to soak the seeds in water for 24 hrs after dehulling. Followed by drying, milling, and sieving on various particle fractions will be adjusted according to their use. The physicochemical properties of sorghum flour were whiteness: 66.85±0.85–73.44±0.99%; bulk density: 514.35±0.95–584.10±1.00 g/L; initial temperature of gelatinization: 87.80±1.20 – 92.25±1.45°C; gelatinization time: 16.00±0.01 –18.00±1.00 mins; viscosity at temperature 50°C: 1250.1±46.7–3568.3±230.9 Cp; setback viscosity: 1250.6±46.7–3568.3±230.9 Cp; moisture content: 8.26±0.14 - 9.56±0.30% wet basis; ash content: 0.14±0.01–0.35±0.02% dry basis; protein content: 5.30±0.05– 6.77±0.38% dry basis; fat content: 1.02±0.01–2.40±0.01% dry basis; carbohydrate content: 81.66±0.60–84.33±0.18% dry basis; and amylose content: 12.43±0.28– 24.35±0.06% dry basis. The method for making white sorghum flour can be used to produce applied technology in home industries and suitable for cake and extrusion products.

scholarly journals Influence of growth locations on physicochemical properties of starch and flour from amadumbe (Colocasia esculenta) genotypes

2017 ◽  
Author(s):  
◽  
Bruce Mawoyo
Keyword(s):  
Physicochemical Properties ◽  
Water Absorption ◽  
Functional Properties ◽  
Amylose Content ◽  
Starch Synthesis ◽  
Major Effect ◽  
Pasting Properties ◽  
Mineral Contents ◽  
Soluble Fibre ◽  
Swelling Power

Amadumbe commonly, known as taro is a traditionally underutilised tuber crop in Southern Africa. Nutritionally, amadumbe corms contain appreciable levels of carbohydrate mainly in the form of starch which is resistant to digestion. It also contains mucilage, a soluble fibre, which is good for the human digestive health. Thus, amadumbe starch and mucilage can be used as functional ingredients in food formulations. The aim of this research was to investigate the effects of genotypes and growth location on the physicochemical properties of amadumbe flour and starch. Eighteen (18) amadumbe genotypes grown in Roodeplaat, Gauteng and Umbumbulu, Kwazulu-Natal, South Africa, were studied. Roodeplaat received a lower annual average rainfall (514 mm) and high environmental temperature (24oC) compared to Umbumbulu (828 mm, 19oC) during the cropping season. Specifically, the influence of growth location and genotypes on the chemical composition (proximate composition and mineral contents) as well as the functional properties of amadumbe flours were investigated. Furthermore, starch was extracted and its physicochemical and functional properties were also studied. The carbohydrate contents (73-81%) of amadumbe flours were substantially high and varied with growth location. Mucilage contents (6-9%) were very low across genotypes in both locations. Water absorption and oil absorption capacities positively correlated to carbohydrates and mucilage in the flour irrespective of growth locations. Swelling power and solubility index was influenced by the amylose content of the flour. Genotype and growth location significantly affected the pasting properties of amadumbe flour. The pasting temperature was very high (approx. 90oC) across genotypes in both locations, while peak viscosity differed significantly (54-242 RVU) for genotypes grown in different environments. The amylose contents (0-14.4%) of amadumbe starches were low and varied significantly with growth location and among genotypes. Three genotypes, G2, G20, and G21 grown in Roodeplaat lacked amylose. Amadumbe starches showed reflective peaks at 2θ=15o and doublet at 17o, 18o and 24o typical of A-type starches. Amadumbe genotypes had small sized (1-5 µm) and polygonal starch granules. Functional properties including water absorption, swelling power, gelatinisation temperature and peak viscosity significantly positively correlated with amylose content. These findings further suggest that water availability could have a major effect on starch synthesis as the two locations received a different amount of rainfall during the growing season. Findings from this study are important for future improvement programmes and selection of appropriate genotypes for industrial production or food application of amadumbe flour and starch.

scholarly journals Effects of Hydrothermal Treatments on Physicochemical Properties and In Vitro Digestion of Starch

2021 ◽  
Author(s):  
Ishita Chakraborty ◽  
Indira Govindaraju ◽  
Sintu Rongpipi ◽  
Krishna Kishore Mahato ◽  
Nirmal Mazumder
Keyword(s):  
Physicochemical Properties ◽  
Water Solubility ◽  
Amylose Content ◽  
Potato Starch ◽  
Brown Rice ◽  
Food Products ◽  
Enzymatic Digestion ◽  
Diabetic Patients ◽  
Degree Of Hydrolysis

AbstractStarchy food items such as rice and potato with high carbohydrate content raise blood sugar. Hence, consuming low glycaemic foods is one tool to keep diabetes under control. In this study, potato and brown rice (Njavara rice) starches were subjected to hydrothermal treatments: heat moisture treatment (HMT) and annealing (ANN) to develop starch-based food products fit for consumption by diabetic patients. The effects of hydrothermal treatments on physicochemical properties and in-vitro enzymatic digestion of starch were determined. It was observed that hydrothermal treatments decreased the swelling power (SP)% and increased the water solubility (WS)% of the native starches. Native potato starch (PSN) showed a high SP of 80.33%, while annealed potato starch (PANN) and heat moisture treated potato starch (PHMT) showed SP reduced to 65.33% and 51.66%, respectively. Similarly, the SP % reduced from 64.33% in native brown rice (BRN) to 44.66% in annealed brown rice (BRANN) and 38.33% in heat moisture treated brown rice (BRHMT). WS % increased from 32.86% in PSN to 36.66% in PANN and 40.66% in PHMT. In BRN, the WS % increased from 14.0% to 14.66% in BRANN and 18.33% in BRHMT. Amylose content increased from 13.23% and 14.56% in PSN and BRN to 16.14% in PANN 17.99% in PHMT, 17.33% in BRANN, and 18.98% in BRHMT. The PSN crystallinity index reduced from 33.49 to 30.50% in PANN and 32.60% in PHMT. At 12 h of enzymatic digestion, it was found that the degree of hydrolysis (DoH) of PHMT (31.66%) and PANN (36.82%) reduced when compared to PSN (41.09%). Similarly, BRHMT exhibited the lowest DoH at 12 h compared to BRANN (29.24%) and BRN (35.48%). This study highlights the importance of hydrothermal treatments on starch in developing low glycaemic index commercial starch-based food products.

scholarly journals Production and Physicochemical Properties of Starch Isolated from Djulis (Chenopodium formosanum)

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 551 ◽  
Author(s):  
Wen-Chien Lu ◽  
Yung-Jia Chan ◽  
Fang-Yu Tseng ◽  
Po-Yuan Chiang ◽  
Po-Hsien Li
Keyword(s):  
Physicochemical Properties ◽  
Amylose Content ◽  
Starch Content ◽  
Isolation Procedure ◽  
Point Of View ◽  
Degree Of Crystallinity ◽  
Morphological Observation ◽  
Scanning Calorimetry ◽  
Transition Range ◽  
Ray Patterns

Djulis (Chenopodium formosanum Koidz.) is an annual fast-growing underutilized pseudo cereal with a high percentage of starch content. In this study, djulis starch was extracted from the flour of dried grains by three different isolation procedures: (1) hydrochloric acid (HCl) isolation procedure (HP); (2) deionized water isolation procedure (WP); and (3) sodium hydroxide (NaOH) isolation procedure (NP), followed by investigation of the physicochemical properties of the isolated djulis starch. The amylose content of HP, WP, and NP was 22.14%, 24.15%, and 22.43%, respectively. For scanning electron microscopy (SEM) morphological observation, djulis starch presented a polygonal shape with granule sizes of 0.56–1.96, 0.74–3.02, and 0.62–2.48 μm, respectively. Djulis starch showed the classification of typical A-type x-ray patterns, and the relative degree of crystallinity for HP, WP, and NP was 33.15%, 36.17%, and 37.42%, respectively. Differential scanning calorimetry (DSC) analysis was used to determine the transition temperatures, transition range, and enthalpies of the gelatinization of starches. HP and WP isolated starch exhibited the highest ΔH 9.24 and 8.51 J/g, respectively, whereas NP starch showed the lowest ΔH of 6.95 J/g. The pasting temperatures of HP, WP, and NP isolated starch, which were analyzed by using a Rapid Visco Analyzer (RVA), were 71.70 °C, 72.80 °C, and 69.53 °C, respectively. The dependence of swelling power for the three isolated starches on temperature was tested at 10 °C with intervals between 60 °C and 90 °C. In short, the NP isolation procedure with a stable reaction is compelling from a technological point of view.

scholarly journals Physicochemical Properties of Hom Nil (Oryza sativa) Rice Flour as Gluten Free Ingredient in Bread

Foods ◽  
2018 ◽  
Vol 7 (10) ◽  
pp. 159 ◽  
Author(s):  
Lalana Thiranusornkij ◽  
Parichart Thamnarathip ◽  
Achara Chandrachai ◽  
Daris Kuakpetoon ◽  
Sirichai Adisakwattana
Keyword(s):  
Oryza Sativa ◽  
Physicochemical Properties ◽  
Amylose Content ◽  
Antioxidant Properties ◽  
Rice Flour ◽  
Total Phenolic ◽  
Average Particle ◽  
Particle Sizes ◽  
Gluten Free ◽  
Antioxidant Power

Hom Nil (Oryza sativa), a Thai black rice, contains polyphenolic compounds which have antioxidant properties. The objective of this study was to investigate physicochemical properties of Hom Nil rice flour (HN) and its application in gluten free bread by using Hom Mali 105 rice flour (HM) as the reference. The results demonstrated that HN flour had significantly higher average particle sizes (150 ± 0.58 μm), whereas the content of amylose (17.6 ± 0.2%) was lower than HM flour (particle sizes = 140 ± 0.58 μm; amylose content = 21.3 ± 0.6%). Furthermore, HN contained higher total phenolic compounds (TPC) (2.68 ± 0.2 mg GAE/g flour), total anthocyanins (293 ± 30 mg cyanidin-3-glucoside/g flour), and the ferric reducing antioxidant power (FRAP) (73.5 ± 1.5 mM FeSO4/g) than HM flour (TPC = 0.15 mg GAE/g flour and FRAP = 2.24 mM FeSO4/g flour). In thermal properties, the onset temperature (To), the peak temperature (Tp) and the conclusion (Tc) temperature of HN flour were similar to the values of HM flour. However, HN flour had lower enthalpy change (ΔH) than HM flour. The results showed that HN flour had lower swelling power and higher solubility than HM flour at the temperature between 55 °C and 95 °C. In pasting properties, HN flour also showed lower peak, trough and breakdown viscosity than HM flour. In addition, the bread samples prepared by HN flour had higher value of hardness and lower value of cohesiveness than the bread prepared from HM flour. Taken together, the findings suggest that HN flour could be used as an alternative gluten-free ingredient for bread product.

scholarly journals Physicochemical Properties of C-Type Starch from Root Tuber of Apios fortunei in Comparison with Maize, Potato, and Pea Starches

Molecules ◽  
2018 ◽  
Vol 23 (9) ◽  
pp. 2132 ◽  
Author(s):  
Juan Wang ◽  
Ke Guo ◽  
Xiaoxu Fan ◽  
Gongneng Feng ◽  
Cunxu Wei
Keyword(s):  
Physicochemical Properties ◽  
Water Solubility ◽  
Amylose Content ◽  
Potato Starch ◽  
Hierarchical Cluster ◽  
Lamellar Thickness ◽  
Relative Crystallinity ◽  
Apparent Amylose Content ◽  
Root Tuber ◽  
Gelatinized Starch

The dry root tuber of Apios fortunei contained about 75% starch, indicating that it is an important starch resource. Starch displayed spherical, polygonal, and ellipsoidal granules with central hila. Granule sizes ranged from 3 to 30 μm with a 9.6 μm volume-weighted mean diameter. The starch had 35% apparent amylose content and exhibited CA-type crystalline structure with 25.9% relative crystallinity. The short-range ordered degree in the granule external region was approximately 0.65, and the lamellar thickness was approximately 9.6 nm. The swelling power and water solubility began to increase from 70 °C and reached 28.7 g/g and 10.8% at 95 °C. Starch had typical bimodal thermal curve in water with gelatinization temperatures from 61.8 to 83.9 °C. The 7% (w/w) starch-water slurry had peak, hot, breakdown, final, and setback viscosities of 1689, 1420, 269, 2103, and 683 mPa s, respectively. Rapidly digestible starch, slowly digestible starch, and resistant starch were 6.04%, 10.96%, and 83.00% in native starch; 83.16%, 15.23%, and 1.61% in gelatinized starch; and 78.13%, 17.88%, and 3.99% in retrograded starch, respectively. The above physicochemical properties of A. fortunei starch were compared with those of maize A-type starch, potato B-type starch, and pea C-type starch. The hierarchical cluster analysis based on starch structural and functional property parameters showed that A. fortunei and pea starches had similar physicochemical properties and were more related to maize starch than potato starch.

scholarly journals Protein content correlates with starch morphology, composition and physicochemical properties in field peas

2016 ◽  
Vol 96 (3) ◽  
pp. 404-412 ◽  
Author(s):  
Shian Shen ◽  
Hongwei Hou ◽  
Chunbang Ding ◽  
Deng-Jin Bing ◽  
Zhen-Xiang Lu
Keyword(s):  
Thermal Properties ◽  
Physicochemical Properties ◽  
Protein Content ◽  
Differential Scanning Calorimeter ◽  
Amylose Content ◽  
Enthalpy Change ◽  
High Protein ◽  
Starch Granules ◽  
Field Peas ◽  
Shape And Size

Protein and starch are two major components in field peas. In this study, we investigated the starch morphologies, compositions, and thermal properties between high protein peas (approximately 30%) and other market types of field peas (yellow, green, maple, and marrowfat peas, with approximately 23% protein contents). For the shape and size, high protein peas had the compound starch granules that could be easily fragmented into small irregular and polygonal granules, whereas other pea types had oval or kidney-like starch granules with high percentage of large granule sizes. High protein peas had significantly lower starch contents (27.2%–34.2%) than other pea types (45.5%–47.4%). However, the amylose content (74.6%–89.2%) in high protein peas were significantly higher that of other pea types (50.1%–54.1%). Our differential scanning calorimeter (DSC) data showed that the onset temperature (To), peak temperature (Tp), and conclusion temperature (Tc) of starch gelatinization in high protein peas were significantly higher than those of other pea types, whereas the enthalpy change (ΔH) of high protein peas was significantly lower than those of other pea types. The unique properties of high protein peas characterized in this study provided useful information to further improve pea quality.

Effect of wx genes on amylose content, physicochemical properties of wheat starch, and the suitability of waxy genotype for producing Chinese crisp sticks

2013 ◽  
Vol 58 (1) ◽  
pp. 140-147 ◽  
Author(s):  
Hongbo Ma ◽  
Xiao Zhang ◽  
Canguo Wang ◽  
Derong Gao ◽  
Boqiao Zhang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Amylose Content ◽  
Wheat Starch

scholarly journals Effect of pH on Physicochemical Properties of Cassava Starch Modification Using Ozone

2018 ◽  
Vol 156 ◽  
pp. 01027 ◽  
Author(s):  
Isti Pudjihastuti ◽  
Noer Handayani ◽  
Siswo Sumardiono
Keyword(s):  
Physicochemical Properties ◽  
Water Solubility ◽  
Amylose Content ◽  
Reaction Times ◽  
Cassava Starch ◽  
Carboxyl Content ◽  
Effect Of Ph ◽  
Swelling Power ◽  
Starch Modification ◽  
High Amylose

Nowadays, starch modification is carried out in order to change the native properties into the better ones, such as high stability, brightness, and better texture. The objectives of this study are to investigate the effect of pH on carboxyl content, swelling power, and water solubility of starch. This research was divided into two main stages, i.e. starch modification by ozone oxidation and analysis. The physicochemical properties of modified cassava starch were investigated under various reaction pH of 7-10 and the reaction time between 0-240 minutes. Reaction condition at pH 10 provided the higher value of carboxyl content and water solubility, but the lower of swelling power. This increase in solubility indicates that the modified oxidation starch readily dissolves in water, due to its small size granules and high amylose content. The significant changes of both parameters were achieved in the first 120 minutes of ozone reaction times. The graphic pattern of water solubility was in contrast with swelling power.

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