scholarly journals Characterization and Comparison of Alkali Extracted Starches from Selected Cereals and Tubers

2020 ◽  
pp. 1-12
Author(s):  
H. D. K. C. Wijesinghe ◽  
K. D. P. P. Gunathilake
Keyword(s):  
Sri Lanka ◽  
Sweet Potato ◽  
Amylose Content ◽  
Foxtail Millet ◽  
Gelatinization Temperature ◽  
Swelling Power ◽  
Proso Millet ◽  
Food Texture ◽  
Randomized Design ◽  
Swelling Factor

Aims: Starch is used in the food industry to impart functional properties and to modify food texture and consistency. In this study starches isolated from six sources using an alkali extraction method were evaluated for physicochemical properties. Study Design: Complete randomized design. Place and Duration of Study: Department of Food Science and Technology, Faculty of Livestock, Fisheries, & Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila (NWP), Sri Lanka between April 2017 and August 2017. Methodology: Starches were isolated from white rice, foxtail millet, proso millet, cassava, sweet potato and all-purpose wheat flour. Proximate composition, mineral content, physical properties and microscopic characteristics were determined and they were compared. Results: The level of starch extracted was within the range of 27.5-64.1% on a dry basis. Extracted starched contains about 99% carbohydrate in DW and less than 1% non-carbohydrate fraction (protein, fat, fiber and ash and minerals). The amylose content followed the order: proso millet > wheat > foxtail millet > rice > sweet potato > cassava. There was considerable variation in swelling factor, solubility, gelatinization temperature among all starches. Both swelling power and solubility had a positive relationship with temperature and the swelling power (at 90°C) followed the order: corn > cassava > foxtail millet > wheat > proso millet > rice > sweet potato. The gelatinization temperature of starches ranged from 62°C to 76°C. Conclusion: The study would be helpful to better understand the chemical, physical and microscopic characteristics of these starches and the application of novel starches obtain from non-conventional sources which are foxtail millet, proso millet and sweet potato as a thickening agent and a substitute to other common starches in food.

Effect of Amylose Content on the Physicochemical Properties of Proso Millet Starch

2017 ◽  
Vol 17 (1) ◽  
pp. 42-49
Author(s):  
Wang Yu-Sheng ◽  
Yu Zhen ◽  
Chen Hai-Hua ◽  
Shang Meng-Shan
Keyword(s):  
Amylose Content ◽  
Spherical Shape ◽  
Gelatinization Temperature ◽  
X Ray Diffraction ◽  
X Ray ◽  
Swelling Power ◽  
Proso Millet ◽  
Gel Texture ◽  
Pasting Temperature ◽  
Crystal Type

The influence of amylose content (AC) on gel texture, thermal, pasting, rheological and morphologic properties, short-range order, X-ray diffraction pattern, solubility and swelling power of starches from nine proso millet cultivars was investigated. The solubility, swelling power, conclusion gelatinization temperature (Tc), gelatinization temperature range (Tc-To), gelatinization enthalpy (ΔH) and cohesiveness showed a negative correlation to the AC of millet starch. Whereas the pasting temperature (PT), peak viscosity (PV), trough viscosity (TV), final viscosity (FV), setback value (SB), gel hardness, and chewiness showed a positive correlation to the AC of millet starch. The R1047/1022 values of starches ranged in 0.7−0.9, and all starches showed similar morphology features (irregular, polygonal, and spherical shape) and crystal type, which showed no correlation to the AC.

scholarly journals The Effect of Germinated Sorghum Extract on the Pasting Properties and Swelling Power of Different Annealed Starches

Polymers ◽  
2020 ◽  
Vol 12 (7) ◽  
pp. 1602
Author(s):  
Hesham Alqah ◽  
M. S. Alamri ◽  
A. A. Mohamed ◽  
S. Hussain ◽  
A. A. Qasem ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Amylose Content ◽  
Potato Starch ◽  
Amorphous Region ◽  
Enzymatic Digestion ◽  
Pasting Properties ◽  
Wheat Starch ◽  
Predictive Tool ◽  
Swelling Power ◽  
Wheat Starches

Starches were extracted from chickpea (C.P.), corn (C.S.), Turkish bean (T.B.), sweet potato (S.P.S.), and wheat starches (W.S.). These starches exhibited different amylose contents. The extracted starches were annealed in excess water and in germinated sorghum extract (GSE) (1.0 g starch/9 mL water). The α-amylase concentration in the GSE was 5.0 mg/10 mL. Annealing was done at 40, 50, and 60 °C for 30 or 60 min. The pasting properties of annealed starches were studied using Rapid Visco-Analyzer (RVA), in addition to the swelling power. These starches exhibited diverse pasting properties as evidenced by increased peak viscosity with annealing, where native starches exhibited peak viscosity as: 2828, 2438, 1943, 2250, and 4601 cP for the C.P., C.S., T.B., W.S., and S.P.S., respectively, which increased to 3580, 2482, 2504, 2514, and 4787 cP, respectively. High amylose content did not play a major role on the pasting properties of the tested starches because sweet potato starch (S.P.S.) (22.4% amylose) exhibited the highest viscosity, whereas wheat starch (W.S.) (25% amylose) had the least. Therefore, the dual effects of granule structure and packing density, especially in the amorphous region, are determinant factors of the enzymatic digestion rate and product. Swelling power was found to be a valuable predictive tool of amylose content and pasting characteristics of the tested starches. The studied starches varied in their digestibility and displayed structural differences in the course of α-amylase digestion. Based on these findings, W.S. was designated the most susceptible among the starches and S.P.S. was the least. The most starch gel setback was observed for the legume starches, chickpeas, and Turkish beans (C.P. 2553 cP and T.B. 1172 cP). These results were discussed with regard to the underlying principles of swelling tests and pasting behavior of the tested starches. Therefore, GSE is an effortless economic technique that can be used for starch digestion (modification) at industrial scale.

scholarly journals Effect of Esterification on Cassava Starch: Physicochemical Properties and Expansion Ability

REAKTOR ◽  
2019 ◽  
Vol 19 (1) ◽  
pp. 34-41
Author(s):  
Siswo Sumardiono ◽  
Listiyana Riska ◽  
Bakti Jos ◽  
Isti Pudjiastuti
Keyword(s):  
Volume Expansion ◽  
Amylose Content ◽  
Cassava Starch ◽  
Ethyl Lactate ◽  
Esterification Reaction ◽  
Gelatinization Temperature ◽  
Scanning Electron Micrograph ◽  
Swelling Power ◽  
Expansion Ability ◽  
Lactate Solution

In this study, the characteristic of cassava starch have been developed through esterification reaction using ethyl lactate. Commercial cassava starch was modified by using (0.5; 0.75; 1.00; 1.25; 1.50 % v/v) ethyl lactate solution with pH 6, 7, 8, 9 for 15, 25, 35, 45, 55 minutes and the drained starch was dried with sun drying. The cassava starch which has been esterified with 1.5% ethyl lactate for 15 minutes pH 6 gave highest volume expansion of 2,438.9 %. For swelling power, the highest value was 19.32 swelling power at variable concentrations of 1.5% ester, esterification period of 15 minutes, and pH 6. The lowest amylose content was 15.68 % in ester concentration of 1.5 %. From the scanning electron micrograph, shows that the cassava starch after and before modification has not changed since the modifications performed under the gelatinization temperature. FTIR spectra of native cassava starch and ester cassava starch shown shift of the carboxyl group of starch from 1072.37 to 1087.80 cm-1 and a decrease in the OH group is from 3452.53 to 3417.81 cm-1. Bond formed indicates that the esterification reaction occurs between cassava starch with ethyl lactate esters. Keywords: volume expansion, cassava starch, ester starch, ethyle lactate, modified starch

scholarly journals Quality Evaluation of Custard Produced from Blends of Sweet Potato and Corn Starch Enriched with Defatted Soybean

2021 ◽  
pp. 32-44
Author(s):  
C. C. Ezegbe ◽  
H. O. Agu ◽  
M. C. Ezeh ◽  
C. S. Anarado ◽  
C. R. Abah ◽  
...  
Keyword(s):  
Bulk Density ◽  
Sweet Potato ◽  
Corn Starch ◽  
Potato Starch ◽  
Sensory Characteristics ◽  
Gelatinization Temperature ◽  
Soybean Flour ◽  
Swelling Power ◽  
Sweet Potato Starch ◽  
Defatted Soybean Flour

Custard is a thick, rich, creamy sweet or savory dessert, made mixtures of eggs or egg yolks, milk or cream and commonly consumed in most part of Africa especially Nigeria. This research was carried out to determine the physicochemical properties and sensory characteristics of custard produced from the blends of sweet potato and corn starch enriched with defatted soybean flour. The sweet potato was peeled, washed and diced into small cubes to aid milling while the maize grains were cleaned and soaked in water for 24 hours, and they were separately milled and filtered. The filtrates were allowed to settle for four hours, the starches were obtained and dried at 70°C and 60°C for 8 hours and 5 hours respectively. The soybean was cleaned, soaked, boiled, toasted, dehulled, milled and defatted in petroleum ether. Ten custard samples were then formulated using sweet potato starch, corn starch and defatted soybean flour respectively in the following ratios: 100:0:0; 80:10:10; 70:20:10; 60:30:10; 50:40:10; 40:50:10; 30:60:10; 20:70:10; 10:80:10; 0:100:0. The custard formulations were evaluated for their physicochemical and sensory characteristics, using commercial custard (Checkers custard) as control. The result of the proximate composition showed that moisture, ash, crude fibre, crude protein and carbohydrate content in % ranged from 5.40-18.08, 0.70-3.07, 1.16-6.52, 0.82-5.23, 1.31-9.91 and 68.87-85.25, respectively. The functional properties also showed that least gelation concentration (%), bulk density (g/cm), swelling power and gelatinization temperature (oC) ranged from 4.00-10.00; 0.59-0.83; 6.37-8.02 and 69.2-80.1, respectively. The result showed that the swelling power differed significantly (p<0.05) from each other and some of the samples differed significantly in bulk density, least gelation and gelatinization temperature, respectively. Sensory evaluation carried out on different samples of the custard formulation showed that the control sample (Checkers custard) had the highest score of overall acceptability. The 100% corn starch and 100% sweet potato starch were accepted by the consumers as an alternative to the commercial custard product. The enrichment of custard with soybean contributed to an increase in the nutritional value of the custard.

scholarly journals Optimisasi Suhu Pemanasan dan Kadar Air pada Produksi Pati Talas Kimpul Termodifikasi dengan Teknik Heat Moisture Treatment (HMT) (Optimization of Heating Temperature and Moisture Content on the Production of Modified Cocoyam Starch Using Heat Moisture Treatment (HMT) Technique)

2016 ◽  
Vol 36 (03) ◽  
pp. 302
Author(s):  
I Nengah Kencana Putra ◽  
Ni Wayan Wisaniyasa ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Amylose Content ◽  
Heating Temperature ◽  
Swelling Power ◽  
Heat Moisture Treatment ◽  
Randomized Design ◽  
Moisture Treatment ◽  
Type C ◽  
Optimum Heating

One of the physically starch modification technique is heat-moisture treatment (HMT). This technique can increase the resistance of starch to heat, mechanical treatment, and acid during processing.  This research aimed to find out the influence of heating temperature and moisture content in the modification process of cocoyam starch  with HMT techniques on the characteristic of product, and then to determine the optimum heating temperature and moisture content in the process. The research was designed with a complete randomized design (CRD) with two factors factorial experiment.  The first factor was temperature of the heating consists of 3 levels namely 100 °C, 110 °C, and 120 °C. The second factor was the moisture content of starch which consists of 4 levels, namely 15 %, 20 %, 25 %, and 30 %. The results showed that the heating temperature and moisture content significantly affected water content, amylose content and swelling power of modified cocoyam starch product, but the treatment had no significant effect on the solubility of the product. HMT process was able to change the type of cocoyam starch from type B to type C. The optimum heating temperature and water content on modified cocoyam starch production process was 110 °C and 30 % respectively. Such treatment resulted in a modified cocoyam starch with moisture content of 6.50 %, 50,14 % amylose content, swelling power of 7.90, 0.0009% solubility, paste clarity of 96.310 % T, and was classified as a type C starch. ABSTRAKSalah satu teknik modifikasi pati secara fisik adalah teknik Heat Moisture Treatment (HMT). Teknik ini dapat meningkatkan ketahanan pati terhadap panas, perlakuan mekanik, dan asam selama pengolahan. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan kadar air pada proses modifikasi pati talas kimpul dengan teknik HMT terhadap karakteristik produk, dan selanjutnya menentukan suhu dan kadar air yang optimal dalam proses tersebut. Penelitian ini dirancang dengan rancangan acak lengkap (RAL) dengan percobaan faktorial dua faktor. Faktor pertama adalah suhu pemanasan, terdiri dari 3 taraf yaitu 100 °C, 110 °C, dan 120 °C. Faktor kedua adalah kadar air pati, terdiri dari 4 taraf yaitu 15 %, 20 %, 25 %, dan 30 %. Hasil penelitian menunjukkan, suhu pemanasan dan kadar air pati secara nyata mempengaruhi kadar air, kadar amilosa dan swelling power pati talas kimpul termodifikasi, tetapi tidak berpengaruh nyata terhadap kelarutannya. Proses HMT mampu mengubah tipe pati talas kimpul dari tipe B menjadi tipe C. Suhu pemanasan dan kadar air optimal pada produksi pati talas kimpul termodifikasi adalah 110 °C dan 30 %. Perlakuan tersebut menghasilkan pati talas kimpul termodifikasi dengan karakteristik seperti kadar air 6,50 %, kadar amilosa 50,14 %, swelling power 7,90, kelarutan 0,001 %, kejernihan pasta 96,31 % T, dan dengan klasifikasikan pati tipe C.Kata kunci: Amilografi; talas kimpul; HMT; pati

Changes in Chemical Components of Foxtail Millet, Proso Millet, and Sorghum with Germination

2011 ◽  
Vol 40 (8) ◽  
pp. 1128-1135 ◽  
Author(s):  
Jee-Yeon Ko ◽  
Seuk-Bo Song ◽  
Jae-Saeng Lee ◽  
Jong-Rae Kang ◽  
Myung-Chul Seo ◽  
...  
Keyword(s):  
Foxtail Millet ◽  
Chemical Components ◽  
Proso Millet

Antioxidant Compounds and Activities of Foxtail Millet, Proso Millet and Sorghum with Different Pulverizing Methods

2011 ◽  
Vol 40 (6) ◽  
pp. 790-797 ◽  
Author(s):  
Myung-Chul Seo ◽  
Jee-Yeon Ko ◽  
Seuk-Bo Song ◽  
Jae-Saeng Lee ◽  
Jong-Rae Kang ◽  
...  
Keyword(s):  
Foxtail Millet ◽  
Antioxidant Compounds ◽  
Proso Millet

scholarly journals Efficacy of Irrigation Interval after Anthesis on Grain Quality, Alkali Digestion, and Gel Consistency of Rice

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 325
Author(s):  
Ramin Rayee ◽  
Tran Dang Xuan ◽  
Tran Dang Khanh ◽  
Hoang-Dung Tran ◽  
Kifayatullah Kakar
Keyword(s):  
Protein Content ◽  
Grain Quality ◽  
Cooking Quality ◽  
Amylose Content ◽  
Rice Grain ◽  
Gelatinization Temperature ◽  
Rice Varieties ◽  
Irrigation Interval ◽  
Gel Consistency ◽  
Alkali Digestion

The management of amylose and protein contents and cooking quality are the main challenges in rice macronutrients and quality improvement. This experiment was conducted to examine the rice grain quality, alkali digestion, and gel consistency responses to irrigation interval after anthesis. Three rice varieties (K1, K3, and K4) were subjected to different irrigation intervals (1, 2, and 3 d) after anthesis. The findings of this study showed that the protein content was markedly increased from 6.53–6.63% to 9.93–10.16%, whilst the amylose content was decreased significantly from 22.00–22.43% to 16.33–17.56% under stressed treatments at irrigation intervals, whilst the quantity of fatty acids was not affected. The 3-d irrigation interval recorded the highest protein content but the lowest amylose value. In addition, this treatment shows lower gelatinization temperature, but it is negatively associated with hard gel consistency under irrigation interval. This study highlights that the water management following a 3-d irrigation interval from anthesis is a useful and simple treatment to improve rice nutrients and grain cooking quality.

scholarly journals Quality Attributes of Malaysia Purple-Fleshed Sweet Potato at Different Peel Condition

Agronomy ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 872
Author(s):  
Nurfarhana Shaari ◽  
Rosnah Shamsudin ◽  
Mohd Zuhair Mohd Nor ◽  
Norhashila Hashim
Keyword(s):  
Vitamin C ◽  
Sweet Potato ◽  
Dry Matter ◽  
Nutritional Value ◽  
Amylose Content ◽  
Starch Content ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Physical And Chemical ◽  
And Chemical Properties

In this study, physical and chemical properties (dry matter, ash, moisture, protein, fat, fiber, carbohydrate, starch, amylose, and vitamin C) of sweet potato tuber and flour of Anggun 1 cultivar were evaluated at different conditions. During peeling, the tuber and flour were processed subjected to three different conditions, which were unpeeled tubers (C1), peeled tubers (C2), and skin of tuber only (C3). From the results, the highest (p < 0.05) dry matter was observed in C1 while higher contents of ash, moisture, and protein were found in C3. Regarding the fat and vitamin C content, no significant differences (p > 0.05) were found between each condition. The highest fiber, carbohydrate, and amylose content (p < 0.05) were found in C1. The C1 and C2 reflected significantly higher (p < 0.05) starch content. Overall, these results provide important information about the peeling effect on the physical and chemical properties of Anggun 1. The information could be used as adding value to healthy food in the Malaysian diet due to the nutritional value of sweet potato.

Nitrogen Application for Short-Term Forages in Saudi Arabia. II. Summer Annuals: Maize, Proso Millet and Foxtail Millet

1981 ◽  
Vol 17 (3) ◽  
pp. 281-289
Author(s):  
P. W. Bartholomew ◽  
R. J. Williams
Keyword(s):  
Saudi Arabia ◽  
Nitrogen Fertilizer ◽  
Foxtail Millet ◽  
Forage Yield ◽  
Setaria Italica ◽  
Nitrogen Application ◽  
Panicum Miliaceum ◽  
Short Term ◽  
Proso Millet ◽  
Maize Variety

SUMMARYNitrogen fertilizer requirements and potential forage yield of maize and two millet types grown under irrigation in Saudi Arabia were assessed. Nitrogen application at 50 kg/ha produced mean yields of up to 15.7 t/ha in maize variety Pioneer H.3147. Splitting the nitrogen application did not significantly affect yield. Nitrogen above 100 kg/ha did not significantly increase DM yield of Proso millet (Panicum miliaceum). Mean total DM yields of 17.6 t/ha of Setaria italica were produced, after 111 days, with 150–200 kg/ha of nitrogen; 150 kg/ha of P2O5 produced a mean DM yield 7.9% higher than 75 kg P2O5/ha.

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