Effect of heat moisture treatment and annealing on physicochemical properties of red sorghum starch (original) (raw)
Related papers
Influence of heat–moisture treatment and annealing on functional properties of sorghum starch
Food Research International, 2011
Sorghum starch was annealed in excess water at 50°C for 24 h. Starch was also modified under heat-moisture treatment at 110°C after adjusting various moisture contents (20, 30 and 40%) for 8 h. Significant decrease in chain lengths of amylose fraction in HMT starches was observed. Heat moisture treated (HMT) and annealed (ANN) starches showed lower granule sizes, swelling power, peak and setback viscosity but higher retrogradation as compared to native starch. HMT starch with addition of 40% moisture showed a decrease in relative crystallinity. HMT and ANN starch gels were observed to be harder than native starch gel.
Effect of heat-moisture treatment on physicochemical properties of white sorghum starch
Food Hydrocolloids, 2008
White sorghum starch was subjected to heat-moisture treatment (HMT) at moisture levels ranging from 18% to 27%. The treatments had a great impact on the physicochemical properties as studied with a rapid visco analyzer (RVA). The increase in onset temperature of viscosity development and the decrease in the peak viscosity observed with RVA as a consequence of HMTs were also attributed to the decrease in swelling power and solubility. The swelling power and solubility increased with increasing degree of alkalinity which revealed that they were pH dependent with higher values obtained at pH 12 in both native and modified starches. Water absorption capacity, oil absorption capacity and alkaline water retention of the starches were enhanced after HMT. r
Journal of Food Science and Technology, 2015
Starch isolated from yellow sorghum grains was subjected to chemical modifications like acetylation, hydroxypropylation and benzylation. Proximate compositions of these, such as crude protein, crude fat, moisture content and ash content were determined. The effects of modifications on thermal, rheological and morphological properties of yellow sorghum starch were investigated. Differential Scanning Calorimetry studies showed that the gelatinization temperature and enthalpy of modified yellow sorghum starches decreased when compared to that of native starch. The results showed that peak, hot pasting, final, breakdown and setback viscosities were significantly reduced except in hydroxypropylated starch that showed increase in breakdown and setback viscosities. Scanning electron microscopy pictures showed that the modified starch granules had disrupted surfaces compared to native starch granules; hydroxypropylated starch showed the presence of slight fragmentation and a distinct groove in their central core region. The extent of granule disruption was observed to be higher for hydroxypropylated starch than other modified starches.
… International: CIGR Journal, 2010
Starch was isolated from sorghum (white) grains and its proximate composition determined. Scanning electron micrograph and x-ray diffraction pattern of the starch were obtained using scanning electron microscope and x-ray diffractometer, respectively. The effect of drying temperature in a tray dryer on starch physicochemical and pasting properties was investigated. The open air dried starch had a composition of 10.73% moisture, 0.30% ash, 1.06% protein and 1.07% fat. Amylose content was 21.08% and it had an average granule size and pH of 18.59 μm and 5.45, respectively. The starch exhibited the A-type crystalline diffraction pattern, which was not altered by drying in a tray dryer at the temperature range of 40 to 60℃. Water binding capacity and swelling power of the open air dried starch were not significantly different from those of starch dried at 40℃ (p<0.05). Water binding capacity increased from 79.63 to 88.5%, while swelling power, solubility and percentage syneresis decreased from 12.01 to 8.96 g/g, 7.08 to 2.85% and 14.00 to 10.80%, respectively as the drying temperature increased from 40 to 60 o C. Paste clarity was low (22.50%-26.20%) but increased with an increase in drying temperature up to 50℃ and decreased with a further increase in temperature. Pasting properties of open air dried starch differed significantly from those of starch dried at different temperatures. Peak viscosity decreased from 398.75 to 325.25 RVU as the drying temperature increased from 40 to 60℃. Setback viscosity increased with an increase in drying temperature up to a point and decreased with a further increase in temperature. Final and breakdown viscosities as well as pasting temperature and peak time had polynomial relationships of the third order with drying temperature. Regression equations that could be used to adequately express the relationships existing between the physicochemical and pasting properties of sorghum starch and drying temperature were established. These models could be used to select the drying temperature that would yield starch of desired physicochemical properties for a functional application.
Effect of heat moisture treatment (HMT) on product quality of sorghum starch
Sorghum is a cereal plant that rich of nutrition contents. The high content of carbohydrate in sorghum make this plant can be processed into one of the processed food i.e vermicelli. To give better quality, it is necessary to use flour substitution from sorghum starch. The aim of this study was to evaluate the treatment of natural sorghum starch substitution, the addition of CMC, and a comparison of the natural starch with starch sorghum forage sorghum against solid losses value, rehydration weight and texture profiles. The variable used in this study: amount of natural sorghum starch subtituion (10%, 20%, 30%, 40%, 50%), the addition of CMC (0.1%; 0.2%; 0.3%; 0.4%; 0.5%) and substituting sorghum starch Natural: HMT sorghum starch (1: 1; 1: 2; 1: 3; 1: 4; 1: 5) and the quality parameters were evaluated. The result indicated that to substitute sorghum starch naturally at a rate of 50% had the best results with a value of solid losses 5.1% (white sorghum) 5.83% (red sorghum) and weighing rehydration 301.82% (white sorghums) 293.16% (red sorghum), the addition of CMC with 0.5% concentration of 3.96% solid losses value (red sorghum) 4:21% (white sorghums) and weight rehydration 252.71% (white sorghums) 244.45% (red sorghums).
Carbohydrate Polymers, 2010
This manuscript compares the modifications induced by the heat-moisture treatment of native starch (HMT) and by the hot-air drying of corn on wet-milled starch granules. High temperatures applied during both corn drying and HMT reduced the swelling capacity of granules, increased the starch gelatinization temperatures and decreased their residual enthalpy. Pasting behaviour of pre-treated starch showed a decrease of peak and breakdown viscosity when corn drying and HMT temperatures increased. Microscopic analysis showed that after hydrothermal treatment, starch granules extracted from corn dried at lower temperature swell more significantly than those extracted from corn dried at higher temperature. All these changes suggest the occurring of structural modifications within starch granules during high-temperature pre-treatments. At similar temperatures and initial moisture contents, HMT affected the physicochemical and functional properties of cornstarch more dramatically than hot-air drying. Differences induced by these two treatments were attributed to the availability of water around granules during these two pre-treatment procedures.
Effect of Heat Moisture Treatment on Resistant Starch Content of Sorghum Flour and Sorghum Starch
2017
Sorghum flour is a gluten-free ingredient and can be used to prepare foods for celiac patients. In addition, sorghum flour is a good source of fiber in the form of resistant starch. The objectives of this research were to develop an effective process to increase resistant starch content of sorghum flour. Samples of white sorghum flour with different moisture contents (20%, 25% and 30%) were treated at a temperature of 100°C for 4 h. Samples after heat treatments were tested for resistant starch. The sample treated with 30% moisture at 100oC for 4 h had high resistant starch (RS) content (30.2% compared with 24.6% of the native sample). The same heat-moisture treatment on isolated sorghum starch showed high resistant starch (RS) content (10.8% compared with 8.2% of 20% moisture content). In conclusion, heatmoisture treatments were successful in increasing resistant starch content of sorghum flour to retain starch functionality in food product applications. Sorghum flour with increase...
Starch - Stärke, 2011
Influence of prior acid treatment on acetylation of starch isolated from an Indian sorghum cultivar was investigated. The starch was acid thinned (AT) using 0.1, 0.5, and 1 M HCl for 1.5 h and then acetylated (Ac) with acetic anhydride (8% w/w). The acid thinning and subsequent acetylation appeared to reduce the percentage acetylation as indicated by degree of substitution. Ac-AT starches exhibited significantly different physicochemical, thermal, pasting, and gel textural properties from those of AT and Ac starches. Starches after dual modification showed higher solubility, lower AM content, gelatinization temperatures, retrogradation, peak viscosity, and gel hardness than native starch. Enthalpy and range of gelatinization were observed to be higher in dual modified starches than native starch. However, no significant changes in granule morphology or crystalline pattern of Ac-AT starches were observed compared with native starch.
Evaluation of chemical, morphological, structural and thermal properties of white sorghum starch
2017
2Introduction: Sorghum (Sorghum bicolor) is a tropical plant and has the fifth ranking of world cereals production. One of the important aspects of sorghum is drought tolerance and little input need during growth which has made that suitable for cultivation in semiarid regions. Due to the presence of tannin compounds in internal part of sorghum grains and low digestion of cooked protein, sorghum flour consumption is limited. Sorghum grain contains more than 70% starch which is an important tasteless ingredient in food formulas, as the main source of energy and thickening and gelling agent. Extraction of starch from sorghum in regarding to its nutritional problems is a good solution for extension of sorghum uses in food industry. Starch is a semi crystalline structure consisted on linear amylose and branched amylopectin molecules packed in granules. Ratio of these two molecules and their molecular short order and macrostructure and size and shape of granules determine functional prop...