starch gelatinization
Recently Published Documents


TOTAL DOCUMENTS

251
(FIVE YEARS 48)

H-INDEX

43
(FIVE YEARS 5)

2022 ◽  
Author(s):  
Ying Li ◽  
Wei Liang ◽  
Wuyang Huang ◽  
Meigui Huang ◽  
Jin Feng

Holocellulose nanocrystals (hCNCs), with hydrodynamic diameters (DZ) ranging from about 600 to 200 nm, were prepared by treating burdock insoluble dietary fiber (IDF) with enzymes and ultrasonic power. It was...


Author(s):  
Erin Perry ◽  
Alyssa Ann Valach ◽  
Jesse Marie Francis ◽  
George E Moore

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.


Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1309
Author(s):  
Muhammad Heikal Ismail ◽  
Hii Ching Lik ◽  
Winny Routray ◽  
Meng Wai Woo

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.


2021 ◽  
Vol 9 (2) ◽  
pp. 166
Author(s):  
Ni Luh Feby Putri Pratami ◽  
Amna Hartiati ◽  
Bambang Admadi Harsojuwono

This study aims to determine the effect of variations in the ratio of gadung starch (Dioscorea hipida D.) - glucomannan and their interaction on the characteristics of bioplastic composites and to determine the ratio of gadung starch (Dioscorea hipida D.) - glucomannan and its gelatinization temperature which gives the best characteristics of bioplastic composites. This study used a factorial randomized block design (RBD) with two factors. The first factor is the variation in the ratio of the gadung tuber starch - glucomannan which consists of 3 levels, namely (60:40), (50:50), (40:60). The second factor is the gelatinization temperature which consists of 3 levels, namely 75 ± 1oC, 80 ± 1oC 85 ± 1oC. Each treatment was grouped into 2 based on the time of the manufacturing process so that 18 experimental units were obtained. The variables observed were tensile strength, elongation at break, elasticity, and biodegradation time. The data obtained were analyzed of variant and continued with the HSD Tukey. The results showed that the ratio of gadung - glucomannan starch, gelatinization temperature, and their interactions had a very significant effect on tensile strength, elongation at break, and elasticity but it did not significantly affect the biodegradation time. The ratio of gadung tuber starch - glucomannan (60:40) with a gelatinization temperature of 85 ± 1oC produced the best bioplastic characteristics with a tensile strength value of 4.4 MPa, an elongation at break of 9.5%, and elasticity value of 22.390 MPa and resulted in a degradation time of 7 days. 2 variables meet the standards, namely: the extension when the bioplastic composites have broken up has met the SNI plastic standards and biodegradation has met the international plastic standard ASTM 5336. Keywords: bioplastic, composite, gadung starch, gelatinization temperature, glucomannan,


2021 ◽  
Vol 39 ◽  
pp. 103-109
Author(s):  
Dila Donmez ◽  
Lorena Pinho ◽  
Bhavesh Patel ◽  
Prasuna Desam ◽  
Osvaldo H Campanella

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1104
Author(s):  
Fen Xu ◽  
Liang Zhang ◽  
Wei Liu ◽  
Qiannan Liu ◽  
Feng Wang ◽  
...  

Starch gelatinization has been widely studied previously, but there is still a lack of systematical research on the relationship between the degree of starch gelatinization (DSG) and its physicochemical and structural properties. In this study, potato starch samples with DSG ranging from 39.41% to 90.56% were obtained by hydrothermal treatment. The thermal, rheological, and structural properties, as well as the water-binding capacity of samples were investigated. A starch solution with a DSG of 39.41% was partially sedimented at room temperature, while starch with a DSG of 56.11% can form a stable paste with a fine shear-thinning property, as well as samples with a DSG larger than 56.11%. The endothermic enthalpy, gelatinization range, and short-range ordered structure of starch were negatively correlated with DSG, whereas onset gelatinization temperature, apparent viscosity, and water-binding capacity were positively correlated. The viscoelasticity of starch gels was negatively correlated with the DSG after full gelatinization (DSG > 39.41%). Starch granules gradually lose their typical shape and less birefringence can be observed with increasing DSG. Hydrothermal treatment has a more significant effect on the amount of exposed hydroxyl groups than the ordered and amorphous structures of partially gelatinized starch. This study built linear correlations between starch physicochemical properties and the DSG and provided comprehensive insight into the characteristics of partially gelatinized potato starch.


2021 ◽  
Vol 99 (Supplement_1) ◽  
pp. 71-71
Author(s):  
Hadley Williams ◽  
Mike D Tokach ◽  
Jason C Woodworth ◽  
Robert D Goodband ◽  
Joel M DeRouchey ◽  
...  

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 &gt; 0.05). There was a tendency (P &lt; 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 &lt; 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.


Sign in / Sign up

Export Citation Format

Share Document