Baking: How Does Starch Gelatinization Influence Texture?

Fresh rice noodle was usually coated in a large amount of oil to avoid stickiness and extend the shelf life. Pre-treatment has been applied to reduce the quantity of oil in rice noodle. In this research, the pre-treatment and temperature effect on the rice noodle quality subjected to hot air drying, heat pump drying, and freeze drying was investigated. Texture, color, oil content, and starch gelatinization of the dried noodle was further evaluated. Results revealed that there were significant differences (p < 0.05%) in texture, color, oil content, and starch gelatinization in rice noodle subjected to pre-treatment. Furthermore, the texture, color, oil content, and starch gelatinization demonstrated a significant difference (p < 0.05%) in freeze drying rather than hot air drying and heat pump drying. The findings indicate that the qualitative features of the dehydrated noodle are synergistic to pretreatment and drying temperature. Despite superior quality shown by freeze drying, the hierarchical scoring has proven that rice noodle undergoing hot air drying at 30 °C to produce comparable quality attributes. The hierarchical scoring can be a useful tool in quality determination for the food industry.

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140 Influence of Enogen Feed Corn and Conventional Yellow Dent Corn in Pelleted or Meal-based Diets on Finishing Pig Performance and Carcass Characteristics

Journal of Animal Science ◽

10.1093/jas/skab054.116 ◽

2021 ◽

Vol 99 (Supplement_1) ◽

pp. 71-71

Author(s):

Hadley Williams ◽

Mike D Tokach ◽

Jason C Woodworth ◽

Robert D Goodband ◽

Joel M DeRouchey ◽

...

Keyword(s):

Growth Performance ◽

Average Daily Gain ◽

Carcass Characteristics ◽

Starch Gelatinization ◽

Dent Corn ◽

Conditioning Temperature ◽

Finishing Pig ◽

Pig Performance ◽

Pellet Form ◽

Main Effects

Abstract Previous research has indicated that starch gelatinization during the pelleting process is greater for Enogen® Feed corn compared to conventional yellow dent corn. Increasing starch gelatinization in the pellet increases the starch digestibility in the pig, which potentially leads to increased growth rate. Therefore, the objective of this study was to determine the effects of feeding Enogen Feed corn in meal or pellet form on finishing pig growth performance and carcass characteristics. A total of 288 pigs (53.0 ± 0.5 kg) were used with 8 pigs/pen and 9 pens/treatment in a 72-d study. Treatments were arranged in a 2×2 factorial with main effects of corn source (Enogen Feed corn or conventional yellow dent corn) and diet form (meal or pellet). Main effects of corn source and diet form as well as their interactions were tested. Pelleting parameters were established with a target conditioner temperature of 82.2°C and corn moisture of 13 to 14%. When pelleting the diets, the conditioning temperature for conventional yellow dent corn averaged 68.4°C and Enogen Feed corn averaged 67.7°C. The hot pellet temperature for conventional yellow dent corn averaged 75.1°C and 75.8°C for Enogen feed corn. For overall performance (d 0 to 72), no interactions between corn source and diet form were observed (P > 0.05). There was a tendency (P < 0.10) for slightly improved average daily gain (ADG) and gain:feed ratio (G:F) for pigs fed conventional yellow dent corn compared to those fed Enogen Feed corn. Pigs fed pelleted diets had increased (P < 0.001) ADG, G:F, and hot carcass weight compared to pigs fed meal diets. In summary, feeding pelleted diets to finishing pigs increased ADG and G:F compared to those fed meal-based diets. There were no major differences observed between corn sources or interactions between corn source and diet form on growth performance.

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The effects of commercially available sweeteners (sucrose and sucrose replacers) on wheat starch gelatinization and pasting, and cookie baking

Journal of Food Science ◽

10.1111/1750-3841.15572 ◽

2021 ◽

Author(s):

Travest J. Woodbury ◽

Andres L. Lust ◽

Lisa J. Mauer

Keyword(s):

Wheat Starch ◽

Starch Gelatinization

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STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY

Journal of Food Science ◽

10.1111/j.1365-2621.1980.tb07586.x ◽

1980 ◽

Vol 45 (6) ◽

pp. 1669-1674 ◽

Cited By ~ 346

Author(s):

C. G. BILIADERIS ◽

T. J. MAURICE ◽

J. R. VOSE

Keyword(s):

Differential Scanning Calorimetry ◽

Scanning Calorimetry ◽

Starch Gelatinization

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BACK EXTRUSION and SIMULATION of VISCOSITY DEVELOPMENT DURING STARCH GELATINIZATION

Journal of Food Process Engineering ◽

10.1111/j.1745-4530.1989.tb00023.x ◽

1989 ◽

Vol 11 (2) ◽

pp. 79-101 ◽

Cited By ~ 37

Author(s):

K.D. DOLAN ◽

J.F. STEFFE ◽

R.G. MORGAN

Keyword(s):

Starch Gelatinization

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On-line monitoring of cationic starch gelatinization and retrogradation by 1H NMR-relaxometry

Nordic Pulp & Paper Research Journal ◽

10.1515/npprj-2018-0010 ◽

2018 ◽

Vol 33 (4) ◽

pp. 625-631 ◽

Cited By ~ 3

Author(s):

Jenna Raunio ◽

Ekaterina Nikolskaya ◽

Yrjö Hiltunen

Keyword(s):

Potato Starch ◽

Normal Pressure ◽

Wheat Starch ◽

Relaxation Rates ◽

Cationic Starch ◽

Paper Mills ◽

Starch Gelatinization ◽

Nmr Relaxometry ◽

On Line ◽

Lower Temperature

Abstract The gelatinization of cationic starch during a heating-holding-cooling cycle in a batch cook was monitored by measuring 1H NMR spin-spin relaxation rates R2 on-line. The effect of storage time and temperature (8, 20 and 60 °C) on cationic starch retrogradation was also studied. Clear differences were measured between the gelatinization and retrogradation behavior of potato starch and cereal starches (wheat and barley). The potato starch gelatinized completely when cooked at 95 °C at normal pressure, whereas cereal starches gelatinized only partially. Partial gelatinization lead to rapid retrogradation upon cooling. For fully gelatinized starch, the beginning of retrogradation was slower and began at a lower temperature. NaCl and Na2SO4 did not have a significant impact on the gelatinization of wheat starch but did affect retrogradation. The results show that NMR-relaxometry is suitable for following starch gelatinization on-line from a batch cook and that it can be used to determine whether gelatinization is complete. This technique can thus be a useful tool in paper mills for the on-line quality control of starch solutions.

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Method of producing parboiled rice without steam by fluidized bed dryer

E3S Web of Conferences ◽

10.1051/e3sconf/202018701002 ◽

2020 ◽

Vol 187 ◽

pp. 01002

Author(s):

Asadayuth Mitsiri ◽

Somkiat Prachayawarakorn ◽

Sakamon Devahastin ◽

Wathanyoo Rordprapat ◽

Somchart Soponronnarit

Keyword(s):

Moisture Content ◽

Fluidized Bed ◽

Rice Yield ◽

Experimental Result ◽

Rice Starch ◽

Parboiled Rice ◽

Starch Gelatinization ◽

Fluidized Bed Dryer ◽

Head Rice ◽

Head Rice Yield

A more simple methodology of producing parboiled rice is subject to be investigated in this work with proposed the method, the gelatinization of rice starch, commonly taking place at the steaming step in the traditional process, and drying are combined and replaced by a hot air fluidized bed dryer. A pilot-scale continuous fluidized bed, with a maximum capacity of 140-150 kg/h, has been designed, constructed and tested. Suphanburi 90 paddy variety with high amylose content was dipped into hot water at temperatures of 70, 80, 83°C for 4.0, 3.3, 3.2 h, respectively, to get the moisture content around 47-55% db and dried at 150-170°C using air speed of 3.5 m/s. The paddy bed depth within the dryer was 3 and 5 cm. In the dryer operation, the exhaust air was fully recycled and reheated again by 30 kW electrical heaters to the desired temperature. The experimental result has shown that parboiled rice with a different degree of starch gelatinization could be produced by this technique. The degree ranged between 80-100% as examined by differential scanning calorimeter. The exit moisture content was given in a range of 14-21% db, relying on the drying temperature and soaking time. The aforementioned exit moisture contents were not a detrimental effect on head rice yield although the tempering was not included. The head rice yield was given in the range of 59-66%, depending on the degree of starch gelatinization. The starch granules lost their original shape as revealed by scanning electron microscope.

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An Assessment of Starch Composition and Gelatinization in Traditional and Non-traditional Dog Food Formulations

10.20944/preprints202111.0197.v1 ◽

2021 ◽

Author(s):

Erin Perry ◽

Alyssa Ann Valach ◽

Jesse Marie Francis ◽

George E Moore

Keyword(s):

Negative Correlation ◽

Starch Content ◽

Nutrient Deficiencies ◽

Strong Negative Correlation ◽

Starch Gelatinization ◽

Sample Technique ◽

Gelatinized Starch ◽

Starch Composition ◽

Traditional Diets ◽

Total Starch

Gelatinization of starch content in pet foods can be impacted by several factors including moisture, retention time, and ingredients used. Starch gelatinization has been associated with digestibility but isn’t well studied using ingredients common in non-traditional canine diets. The objective of this research was to examine the impacts of dietary ingredient profile (traditional vs non-traditional) and assess impacts to total starch content and starch gelatinization. Traditional diets (n = 10) utilizing meat-based ingredients including chicken, chicken by-product meal, meat and bone meal and plant-based ingredients including rice, barley, oats, and corn were examined in comparison with non-traditional diets (n = 10) utilizing meat-based ingredients including alligator, buffalo, venison, kangaroo, squid, quail, rabbit, rabbit and salmon along with plant-based ingredients including tapioca, peas, chickpeas, lentils, potato, and pumpkin. Representative samples were collected via grab sample technique (5 samples/diet) and were assessed for total starch content as well as percent starch gelatinization. Difference between ingredient type was assessed using a Students t-test in SAS 9.4. Significance was set at P < 0.05. Distribution of total starch content based on ingredient type (traditional vs non-traditional) revealed that mean total starch content was higher in traditional diets as compared to non-traditional diets (P <0.0001). Conversely, starch gelatinization was found to be higher in non-traditional diets (P < 0.0001). Total starch content and total gelatinized starch had a strong negative correlation (P < 0.01) in traditional diets, though no correlation was observed in non-traditional diets. This negative correlation indicates a decrease in total gelatinized starch associated with increased total starch content. These novel data reveal important differences between starch content and gelatinization and could impact manufacturing processes for ingredient types as well as feeding recommendations. Unpredicted variation between ingredient formulations could potentially lead to decreased digestibility and absorption and may result in nutrient deficiencies.

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