Applications of waxy corn flour based on physicochemical and processing properties: comparison with waxy rice flour and waxy corn starch

Abstract The proximate composition, molecular weight distribution and main processing properties of waxy corn flour (WCF) were investigated. Furthermore, waxy corn starch (WCS) and waxy rice flour (WRF) were also determined to discuss the applications of WCF. WCS contained more low-molecular-weight fraction (<5 × 105 g/mol) and had higher polydispesity than waxy rice starch (WRS). The water hydration capacity of WCF was the lowest, whereas it had the highest swelling power at 70 and 80 °C. WCF had the highest pasting temperature of 74.85 °C, whereas that of WRF was 68.40 °C and WCS was 73.25 °C. WRF exhibited the lowest melting enthalpy change with a value of 2.54 ± 0.11 (J/g). The retrogradation resistance of WCF was better than that of WRF and WCS. The degree of retrogradation (DR) of WCF was 9.58 ± 0.59% at 14 d, corresponding to WCS of 25.08 ± 0.44% and WRF of 15.68 ± 0.71%. WRF had the lowest glass transition temperature of −27.4 versus −26.2 °C for WCF and −26.0 °C for WCS. It was found that WCF could be used to directly prepare quick-frozen viscous foods. It could also be used as a stabilizer to improve the quality of staple foods.

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Karakteristik Kimia dan Fisik Bubur Instan Berbahan Dasar Tepung Jagung Pulut dan Tepung Kacang Merah

AGRITEKNO Jurnal Teknologi Pertanian ◽

10.30598/jagritekno.2020.9.1.20 ◽

2020 ◽

Vol 9 (1) ◽

pp. 20-27

Author(s):

Syane Palijama ◽

Rachel Breemer ◽

Miranda Topurmera

Keyword(s):

Bulk Density ◽

Rice Flour ◽

Quality Standard ◽

Corn Flour ◽

Bean Flour ◽

Waxy Rice Flour ◽

Waxy Rice ◽

Standard Set ◽

Red Bean ◽

Waxy Corn

People tend to choose their food practically and efficiently presented and made without reducing their nutritional content. The use of red bean flour is needed to replace protein sources while waxy rice flour contributes to carbohydrate replacement. The purpose of this study was to know and to determine the characteristics of instant porridge with the ratio of red bean flour and waxy corn flour. Results showed that the characteristics of instant porridge were influenced by the different ratios between red bean and waxy corn flour on instant porridge ash, protein, fat, fiber, carbohydrate contents as well as ask bulk density and rehydration powder. The ratio between corn and red bean flours of 80% and 20% resulted in instant porridge with moisture, protein, and carbohydrate of 3.44%, 10.8%, and 80.53%, respectively and met the quality standard set by SNI 01-7111.4-2005, an ash content of 1%, a fat content of 0.76% the fiber content of 3.79%, bulk density of 1.03 g/mL, and rehydration power of 2.83 mL/g.: instant porridge, the ratio of red bean, and waxy flour. Keywords: instant porridge, the ratio of red bean and waxy cornflour ABSTRAK Masyarakat lebih memilih makanan yang dikonsumsi secara praktis dalam bentuk penyajian maupun dalam pembuatannya tanpa mengurangi pemenuhan kebutuhan gizi. Penggunaan tepung kacang merah diperlukan sebagai sumber protein dan penggunaan tepung jagung pulut sebagai pengganti karbohidrat. Tujuan dari penelitian adalah untuk mengetahui dan menentukan karakteristik bubur instan dengan rasio tepung kacang merah dan tepung jagung pulut. Hasil penelitian menunjukan bahwa karakteristik bubur instan dipengaruhi oleh rasio tepung kacang merah dan tepung jagung pulut yang berbeda terhadap kadar air, kadar abu, kadar protein, kadar lemak, kadar serat, kadar karbohidrat, densitas kamba dan daya rehidrasi. Hasil penelitian menunjukkan rasio tepung jagung pulut 80% dan tepung kacang merah 20% memiliki karakteristik kadar air (3,44%), kadar protein (10,8%) dan kadar karbohidrat (80,53%) sesuai SNI 01-7111.4-2005, kadar abu (1%), kadar lemak (0,76%), kadar serat (3,79%), densitas kamba (1.03 g/mL) dan daya rehidrasi (2.83 mL/g). Kata kunci: bubur instan, tepung jagung pulut dan tepung kacang merah

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Effect of ozone treatment on physicochemical properties of waxy rice flour and waxy rice starch

International Journal of Food Science & Technology ◽

10.1111/ijfs.12691 ◽

2014 ◽

Vol 50 (3) ◽

pp. 744-749 ◽

Cited By ~ 14

Author(s):

Wenping Ding ◽

Yuehui Wang ◽

Wei Zhang ◽

Yongcheng Shi ◽

Donghai Wang

Keyword(s):

Physicochemical Properties ◽

Rice Flour ◽

Ozone Treatment ◽

Rice Starch ◽

Waxy Rice Flour ◽

Waxy Rice ◽

Waxy Rice Starch

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Multiple Ethanolic‐Precipitation: An Approach to the Separation of Dextrin Fractions with Narrow Molecular Weight Distributions from Acid‐Hydrolyzed Waxy Corn Starch

Starch - Stärke ◽

10.1002/star.202000038 ◽

2020 ◽

Vol 72 (11-12) ◽

pp. 2000038

Author(s):

Xuechen Zhuang ◽

Shufen Zhang ◽

Heping Li

Keyword(s):

Molecular Weight ◽

Corn Starch ◽

Molecular Weight Distributions ◽

Waxy Corn Starch ◽

Weight Distributions ◽

Waxy Corn

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Physical and structural changes induced by high pressure on corn starch, rice flour and waxy rice flour

Food Research International ◽

10.1016/j.foodres.2016.04.018 ◽

2016 ◽

Vol 85 ◽

pp. 95-103 ◽

Cited By ~ 24

Author(s):

Carola Cappa ◽

Mara Lucisano ◽

Gustavo V. Barbosa-Cánovas ◽

Manuela Mariotti

Keyword(s):

High Pressure ◽

Structural Changes ◽

Corn Starch ◽

Rice Flour ◽

Waxy Rice Flour ◽

Waxy Rice

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A novel dextrin produced by the enzymatic reaction of 6-α-glucosyltransferase I: The effect of non-reducing ends of glucose with by α-1,6 bonds on the retrogradation inhibition of high molecular weight dextrin

Bioscience Biotechnology and Biochemistry ◽

10.1093/bbb/zbab062 ◽

2021 ◽

Author(s):

Akiko Yasuda ◽

Manabu Miyata ◽

Osamu Sano ◽

Tatsufumi Sogo ◽

Seiichiro Kishishita ◽

...

Keyword(s):

Molecular Weight ◽

High Molecular Weight ◽

Corn Starch ◽

Average Molecular Weight ◽

Enzymatic Reaction ◽

Amperometric Detection ◽

Exchange Chromatography ◽

Weight Average Molecular Weight ◽

Waxy Corn Starch ◽

Waxy Corn

Abstract We prepared a high-molecular-weight modified dextrin (MWS-1000) from a partial hydrolysate of waxy corn starch with a weight average molecular weight of 1 × 106 (WS-1000) using Paenibacillus alginolyticus PP710 α-glucosyltransferase. The gel permeation chromatography showed that the weight average molecular weight of MWS-1000 was almost the same as that of WS-1000. The side chain length of WS-1000 and MWS-1000 after isomaltodextranase digestion were also shown to be similar to each other by high performance anion exchange chromatography with pulsed amperometric detection. Since MWS-1000 confirmed the presence of α-1,6 bonds by enzyme digestibility, methylation, and 1H-NMR analyses, it was presumed that the structure of MWS-1000 was based on the introduction of α-1,6 glucosyl residues at the non-reducing ends of the partial hydrolysate of waxy corn starch. Furthermore, the MWS-1000 solution was not retrograded even during refrigerated storage or after repeated freeze-thaw cycles.

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