scholarly journals STRUCTURAL, FUNCTIONAL PROPERTIES AND IN VITRO DIGESTIBILIGY OF MAIZE STARCH UNDER HEAT-MOISTURE AND ATMOSPHERIC-COLD PLASMA TREATMENTS

2018 ◽  
Vol 56 (6) ◽  
pp. 671 ◽  
Author(s):  
Linh Thùy Nguyễn ◽  
Sơn Khánh Trịnh
Keyword(s):  
Water Solubility ◽  
Argon Plasma ◽  
Cross Linking ◽  
In Vitro Digestibility ◽  
Maize Starch ◽  
Raw Starch ◽  
Plasma Treatments ◽  
Water Absorbance ◽  
Swelling Factor

Maize starch is one of an important material which widely using in food applications and other industries. However, natural properties of raw starch can not be suitable for processed foods. So, the modification of starch is very important. In this study, heat-moisture and atmospheric cold argon-plasma treatments were applied in maize starch; then, structural, fuctional properties and digestibility of modified starch was investigated. Raw starch was heated at 20, 25 and 30% of moisture content. Subsequently, sample was treated under argon-plasma environment at fixed paramentes (137,5 V; 1.0 A for 10 min). Sample was investigated degree of cross-linking, degree of relative crystallinity (DRC), degree of hydrolysis using alpha-amylase, in vitro digestibility, changes in the hydration properties such as water absorbance index, swelling factor and water solubility index. Results show that degree of cross-linking, DRC, resistant starch of samples significantly increase under heat-moisture and plasma treatments; especially, sample of 20% heat-moisture contains 3-folded to 10-folded increase comparing to raw starch base on with or without pre-boiling process. Furthermore, water absorbance index and swelling factor decrease but water solubility index increase under plasma treatment.

scholarly journals EFFECT OF CROSS-LINKING ON PHYSICOCHEMICAL AND IN VITRO DIGESTIBILITY PROPERTIES OF POTATO STARCH

2017 ◽  
pp. 463 ◽  
Author(s):  
Hyemi Heo ◽  
Yun-Kyung Lee ◽  
Yoon Hyuk Chang
Keyword(s):  
Sodium Tripolyphosphate ◽  
Potato Starch ◽  
Light Transmittance ◽  
Cross Linking ◽  
In Vitro Digestibility ◽  
Crystalline Region ◽  
X Ray Diffraction ◽  
X Ray ◽  
Swelling Factor

The present study aimed to investigate the physicochemical and in vitro digestibility properties of potato starch cross-linked using sodium trimetaphosphate (STMP)/ sodium tripolyphosphate (STPP). These properties were investigated by X-ray diffraction, analysis of the swelling factor and light transmittance, and in vitro digestibility tests for rapid digestible starch (RDS) and resistant starch (RS) contents. X-ray diffraction patterns showed that cross-linking with STMP/STPP occurred primarily in the amorphous regions and did not change the crystalline region of the potato starch granules. The swelling factor and light transmittance of the cross-linked potato starch (CLPS) was significantly lower than that of the native potato starch (NPS). The in vitro digestibility results showed that cross-linking with STMP/STPP decreased the RDS contents significantly and increased the RS contents significantly compared with those of NPS. The RS contents of potato starch increased significantly with the increasing degree of crosslinking. Potato starch cross-linked using STMP/STPP can be used a source of dietary fiber in the food industry.

Physicochemical Properties and In Vitro Digestibility of Dual‐Modified Starch by Cross‐Linking and Annealing

2021 ◽  
pp. 2100102
Author(s):  
Shuyu Jia ◽  
Bin Yu ◽  
Haibo Zhao ◽  
Haiteng Tao ◽  
Pengfei Liu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Cross Linking ◽  
In Vitro Digestibility ◽  
Modified Starch

Microstructural Changes and In Vitro Digestibility of Maize Starch Treated with Different Calcium Compounds Used in Nixtamalization Processes

2020 ◽  
Vol 72 (9-10) ◽  
pp. 1900303
Author(s):  
Cesar Roldan‐Cruz ◽  
Samuel Garcia‐Diaz ◽  
Angeles Garcia‐Hernandez ◽  
Jose Alvarez‐Ramirez ◽  
E. Jaime Vernon‐Carter
Keyword(s):  
In Vitro Digestibility ◽  
Maize Starch ◽  
Microstructural Changes ◽  
Calcium Compounds

scholarly journals The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 182 ◽  
Author(s):  
Ng C. F. Grace ◽  
Christiani Jeyakumar Henry
Keyword(s):  
Chemical Composition ◽  
Physicochemical Characterization ◽  
In Vitro Digestibility ◽  
Gelatinization Temperature ◽  
Maize Starch ◽  
Red Rice ◽  
Scanning Calorimetry ◽  
Gelling Properties ◽  
High Amylose

Starches and flours used commonly in Asia (tapioca, sweet potato, sago, water chestnut, and high amylose maize starch, red rice and kithul flour) were characterized in terms of their chemical composition, morphological, functional, pasting, thermal, gelling and in vitro digestibility properties. It was observed that the differences in their chemical composition and structure influenced their properties. High amylose maize was the most stable, thus it required the highest gelatinization temperature which was observed in both the differential scanning calorimetry (DSC) and pasting profiles. Kithul flour had a significantly lower rate of digestion (p < 0.05) than the other samples (except for high amylose maize starch). Unlike high amylose maize starch, it had a gelatinization temperature that could be achieved during cooking, and had good gelling properties.

In vitro digestibility and pasting properties of epichlorohydrin modified cassava starch

2016 ◽  
Vol 46 (4) ◽  
pp. 517-528 ◽  
Author(s):  
Marta Aurelia Horianski ◽  
Juan Manuel Peralta ◽  
Luis Alberto Brumovsky
Keyword(s):  
Reaction Time ◽  
Resistant Starch ◽  
Reaction Times ◽  
Cassava Starch ◽  
Pasting Properties ◽  
Cross Linking ◽  
In Vitro Digestibility ◽  
Total Dietary Fiber ◽  
Content Type

Purpose The purpose of this study was to analyze the influence of epichlorohydrin (ECH) concentration and reaction time on the food-grade resistant starch production and its pasting properties by using native cassava starch of Misiones-Argentina origin. Design/methodology/approach Cassava starch was modified using ECH (0.30 and 0.15 per cent) during 4 or 8 h. Digestibility was evaluated by determining resistant starch as total dietary fiber. Pasting properties and the cross-linking degree were studied using a micro-viscoamylograph (Brabender). Findings Resistant starch content was not influenced by ECH concentration and reaction time. Cross-linking was detected at higher reaction times (8 h) and ECH concentrations (0.30 per cent), where a decrease in viscosity peaks by more than 80 per cent was observed. Both pasting temperature and breakdown were increased, whereas a decrease in retrogradation was detected. Practical implications Starches can be suitable for different food applications. This is because of the ability to modify its pasting properties and the invariability of the in vitro digestibility of cassava starch as a result of using ECH (at concentrations approved by local and regional legislation) and reaction times of 4 and 8 h. Originality/value Information related to the modification of cassava starch using ECH is scarce or not available nowadays in literature.

Effect of the house cricket (Acheta domesticus) inclusion and process temperature on extrudate snack properties

2021 ◽  
pp. 1-14
Author(s):  
L. Ribeiro ◽  
L.M. Cunha ◽  
P. García-Segovia ◽  
J. Martínez-Monzó ◽  
M. Igual
Keyword(s):  
Protein Content ◽  
Water Solubility ◽  
Good Alternative ◽  
Physicochemical Characteristics ◽  
Acheta Domesticus ◽  
In Vitro Digestibility ◽  
Efficient Technology ◽  
House Cricket ◽  
Extruded Snacks

The demand for healthy, satiating, and convenient products is growing, with ready-to-eat expanded snacks being the preferred. These are produced made by extrusion, which is a versatile and efficient technology, with an immense potential to develop new food products. In addition to satisfy consumer requests, it is interesting to add alternative protein sources to these products, such as insects that have nutritional benefits and ecological advantages. The aim of this work is to evaluate the effect of extrusion temperature and enrichment with house cricket (Acheta domesticus) on properties of extruded snacks. Extrudates were produced with a single-screw extruder at two barrel temperatures (165 and 175 °C), formulated with corn flour and house cricket powder in mass ratios, 100:0, 95:5, 90:10, and 85:15. Water content, water activity, expansion, porosity, water absorption, water solubility indices; swelling index and hygroscopicity; colour, texture, protein content, in vitro digestibility, and protein bioaccessibility were measured. The results suggest that incorporating edible insects in extruded snacks can be a good alternative to the snacks on the market, since they maintain the appropriate physicochemical characteristics, especially when formulated at low temperatures. Further, they improve the protein content, with the recommended percentage use of 5 and 10% of house cricket, for the formulation of snacks with extrusion at 165 °C.

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