Electrospinning of Guar Gum/Corn Starch Blends

Addition of hydrocolloids (H/C) in gluten-free (GF) bread formulation is necessary in order to act as polymeric substances that should mimic the viscoelastic properties of gluten and increase the dough’s gas-retaining ability. The properties of H/C vary depending on their origin and chemical structure. Addition of H/C (hydroxypropylmethylcellulose (HPMC), xanthan, κ-carrageenan and guar gum) of different origins at 1%, 1.5% and 2% (w/w) in GF formulations based on corn starch and rice flour was carried out to investigate the effects on dough rheology and bread quality. The consistency, viscosity and thermal properties of doughs were evaluated. According to results, 1% and 1.5% addition of H/C (except from xanthan) contributed to bread with higher loaf volume and better color compared to control GF bread as well as to increased shelf life due to its moisture-absorption ability. Sensory evaluation by a trained panel revealed a preference for bread containing 1.5% HPMC because of its loaf volume, appearance and firmness characteristics. The micrographs of the dough showed a continuous matrix between starch and HPMC obtaining a more aerated structure.

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Characterization of biodegradable/non-compostable films made from cellulose acetate/corn starch blends processed under reactive extrusion conditions

Food Hydrocolloids ◽

10.1016/j.foodhyd.2018.10.024 ◽

2019 ◽

Vol 89 ◽

pp. 67-79 ◽

Cited By ~ 42

Author(s):

Clémence Herniou--Julien ◽

Julieta R. Mendieta ◽

Tomy J. Gutiérrez

Keyword(s):

Cellulose Acetate ◽

Corn Starch ◽

Reactive Extrusion ◽

Starch Blends

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Effect of soy protein isolate on the thermal, mechanical and morphological properties of poly (ɛ-caprolactone) and corn starch blends

Polymer Testing ◽

10.1016/j.polymertesting.2009.07.004 ◽

2009 ◽

Vol 28 (8) ◽

pp. 824-829 ◽

Cited By ~ 27

Author(s):

P.D.S.C. Mariani ◽

K. Allganer ◽

F.B. Oliveira ◽

E.J.B.N. Cardoso ◽

L.H. Innocentini-Mei

Keyword(s):

Soy Protein ◽

Corn Starch ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Morphological Properties ◽

Starch Blends

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Effects of polyethylene-grafted maleic anhydride (PE-g-MA) on thermal properties, morphology, and tensile properties of low-density polyethylene (LDPE) and corn starch blends

Journal of Applied Polymer Science ◽

10.1002/app.11965 ◽

2003 ◽

Vol 88 (13) ◽

pp. 2904-2911 ◽

Cited By ~ 75

Author(s):

W. Liu ◽

Y.-J. Wang ◽

Z. Sun

Keyword(s):

Thermal Properties ◽

Maleic Anhydride ◽

Tensile Properties ◽

Corn Starch ◽

Low Density Polyethylene ◽

Low Density ◽

Starch Blends

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Release of Strawberry Aroma Compounds by Different Starch-Aroma Systems

Czech Journal of Food Sciences ◽

10.17221/912-cjfs ◽

2009 ◽

Vol 27 (Special Issue 1) ◽

pp. S58-S61 ◽

Cited By ~ 2

Author(s):

R. Vidrih ◽

E. Zlatić ◽

J. Hribar

Keyword(s):

Guar Gum ◽

Corn Starch ◽

Cold Water ◽

Solid Phase ◽

Aroma Compounds ◽

Aroma Release ◽

Ethyl Hexanoate ◽

Ethyl Butanoate ◽

Trained Panel ◽

Modified Starches

In the food industry, the addition of flavours is used to reinforce the aroma profile of different goods. However, interactions between starch and aroma compounds can occur, and this can impact upon aroma release and perception. In the present study, we have investigated the influence of starch type on aroma release from starch-aroma systems. The food model system used was composed of an aqueous starch dispersion (1 g dry starch/100 g dispersion) and 10 aroma compounds (ethyl butanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, ethyl pentanoate, methyl hexanoate, ethyl hexanoate, methyl ethyl propanoate, hexyl acetate, 3-hexenol, and phenyl methyl acetate). Different commercially available starches were used: Amilogels P, K, PDP, G, MVK, HP, OK and HPW, and carrageenan (Amilogel CAR) and guar gum (Amilogel GG). Aroma release from these starch-aroma systems into the gas phase above food (headspace) were monitored by GC-MS analysis with a solid-phase micro-extraction technique. The smell of the starch-aroma system was also evaluated sensorially by a trained panel. The release of aroma compounds from the different starch-aroma systems was statistically significant (<I>P</I> < 0.0001) for all of the aroma compounds, with the exception of ethyl pentanoate. A correlation between the concentration of individual aroma compounds in the headspace and the sensory evaluation (smell) was seen. Starch-aroma systems comprising corn starch (Amilogel G), physically modified starches that are soluble in cold water (Amilogels K, PDP), and hydroxypropyl distarch phosphate (Amilogels HP) had sensorially superior smells compared to the other types of starches tested. At the same time, the headspace GC-MS analyses showed ethyl butanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate and ethyl pentanoate to be at the highest concentrations, which are all typical aroma compounds of strawberry fruit, and which also have low perception thresholds. Dextrin-roasted starch, guar gum and carrageenan provided the lowest sensory scores, although in contrast, they more strongly retained these aroma compounds.

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Nutrient utilisation and intestinal fermentation are differentially affected by the consumption of resistant starch varieties and conventional fibres in pigs

British Journal Of Nutrition ◽

10.1017/s0007114507853396 ◽

2008 ◽

Vol 99 (5) ◽

pp. 984-992 ◽

Cited By ~ 23

Author(s):

Todd C. Rideout ◽

Qiang Liu ◽

Peter Wood ◽

Ming Z. Fan

Keyword(s):

Thermal Properties ◽

Resistant Starch ◽

Guar Gum ◽

Corn Starch ◽

Potato Starch ◽

Block Design ◽

Whole Body ◽

Control Group ◽

Body Retention ◽

Nutrient Utilisation

This study examined the influence of different resistant starch (RS) varieties and conventional fibres on the efficiency of nutrient utilisation and intestinal fermentation in pigs. Thirty-six pigs (30 kg) were fed poultry meal-based diets supplemented with 10 % granular resistant corn starch (GCS), granular resistant potato starch (GPS), retrograded resistant corn starch (RCS), guar gum (GG) or cellulose for 36 d according to a completely randomised block design. Distal ileal and total tract recoveries were similar (P>0·05) among the RS varieties. Distal ileal starch recovery was higher (P < 0·05) in pigs consuming the RS diets (27–42 %) as compared with the control group (0·64 %). Consumption of GCS reduced (P < 0·05) apparent total tract digestibility and whole-body retention of crude protein in comparison with the control group. Consumption of GPS reduced (P < 0·05) total tract Ca digestibility and whole-body retention of Ca and P compared with the control group. However, consumption of RCS increased (P < 0·05) total tract Ca digestibility compared with the control group. Caecal butyrate concentration was increased (P < 0·05) following consumption of RCS and GG in comparison with the control group. Consumption of all the RS varieties reduced (P < 0·05) caecal indole concentrations compared with the control. Caecal butyrate concentrations were positively correlated (P < 0·05;r0·63–0·83) with thermal properties among the RS varieties. We conclude that nutrient utilisation and intestinal fermentation are differentially affected by the consumption of different RS varieties and types of fibres. Thermal properties associated with different RS varieties may be useful markers for developing RS varieties with specific functionality.

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Essential oils as multifunctional additives in biodegradable linear low density polyethylene/starch blends

Pigment & Resin Technology ◽

10.1108/prt-11-2020-0119 ◽

2021 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Emad S. Shafik ◽

Azza A. Ward ◽

Adel Farid Younan

Keyword(s):

Essential Oils ◽

Corn Starch ◽

Starch Content ◽

Flow Characteristics ◽

Low Density Polyethylene ◽

Low Density ◽

Linear Low Density Polyethylene ◽

Content Type ◽

Multifunctional Additives ◽

Starch Blends

Purpose This study aims to develop a biodegradable linear low-density polyethylene (LLDPE)/starch blends with improved mechanical and flow characteristics and evaluate the probability of using essential oils such as Moringa oleifira and castor oils as green plasticizers and compatibilizers to avoid using harmful chemicals. Design/methodology/approach Corn starch was blended with LLDPE through the melt blending technique. The corn starch content was varied from 5 to 40 phr in LLDPE. To enhance poor mechanical characteristic of the LLDPE/starch, essential oils such as M. oleifira and castor oils were incorporated into the composites with different concentrations starting from 1 to 7 phr. The essential oils’ effect on mechanical, flow character, thermal stability and electrical properties of the LLDPE/starch was also investigated. The morphology of LLDPE/starch containing essential oils was also investigated by scanning electron microscope (SEM). Findings The results revealed that increasing the corn starch content had an adverse effect on mechanical and flow characteristics of the composites, whereas incorporation of essential oils had increased the flow and mechanical characteristics of the composites. Also, dielectric measurements revealed that permittivity and dielectric loss increased by increasing oil content. Moreover, the values of the blends containing castor oil are higher compared to that containing M. oleifira. The SEM micrographs illustrated that the presence of essential oils in LLDPE/starch enhanced the distribution and the homogeneity of the composites, and the particle size of starch granules became smaller in LLDPE matrix. Originality/value This study aims to introduce green plasticizer and compatibilizer to avoid using harmful chemicals in packaging industry.

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Study of the Effects Induced by Ball Milling Treatment on Different Types of Hydrocolloids in a Corn Starch–Rice Flour System

Foods ◽

10.3390/foods9040517 ◽

2020 ◽

Vol 9 (4) ◽

pp. 517 ◽

Cited By ~ 1

Author(s):

Luca Nuvoli ◽

Paola Conte ◽

Sebastiano Garroni ◽

Valeria Farina ◽

Antonio Piga ◽

...

Keyword(s):

Ball Milling ◽

Structural Changes ◽

Guar Gum ◽

Corn Starch ◽

Rice Flour ◽

Pasting Properties ◽

X Ray Diffraction ◽

Binary Blends ◽

Starch Gels ◽

The Individual

The effects of ball milling treatment on both the structure and properties of guar gum (GG), tara gum (TG), and methylcellulose (MC) were analyzed prior to assessing their potential interactions with starch components when they are used alone or in blends in a corn starch–rice flour system. X-ray diffraction profiles showed that the ball milling caused a reduction in the crystallin domain and, in turn, a diminished viscosity of the GG aqueous solutions. Despite an increase in its viscosity properties, effects on TG were minimal, while the milled MC exhibited reduced crystallinity, but similar viscosity. When both milled and un-milled hydrocolloids were individually added to the starch–flour system, the pasting properties of the resulting mixtures seemed to be affected by the type of hydrocolloid added rather than the structural changes induced by the treatment. All hydrocolloids increased the peak viscosity of the binary blends (especially pure GG), but only milled and un-milled MC showed values of setback and final viscosity similar to those of the individual starch. Ball milling seemed to be more effective when two combined hydrocolloids (milled GG and MC) were simultaneously used. No significant differences were observed in the viscoelastic properties of the blends, except for un-milled GG/starch, milled TG/starch, and milled MC/milled TG/starch gels.

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