Comparative Analyses of Functional, Pasting and Morphological Characteristics of Native and Modified Tigernut Starches with their Blends (original) (raw)
Related papers
Cogent Food & Agriculture, 2016
The properties of blends of banana, potato, and rice starches were studied to assess their suitability as an alternate for chemically modified starches. The blends of banana, potato, and rice starches were prepared in the respective ratio of 1:3:2, 3:2:1, and 2:1:3. The blend with higher proportion of banana and rice starches (BPR-213) showed highest water absorption capacity and oil absorption capacity. The blend with higher proportion of banana starch (BPR-321) showed highest swelling power at 95°C but lowest water solubility at 95°C among other starch blends. The blend made with higher amount of potato starch (BPR-132) had significantly higher paste clarity than other blends (p < 0.05). The potato starch had significantly higher least gelation concentration than all other starches and their blends (p < 0.05). The banana starch and blend with highest proportion of banana starch (BPR-321) showed significantly lesser percent syneresis and thus highest freeze-thaw stability. Potato starch as well as it blends with greater amount of potato starch (BPR-132) showed highest value for peak viscosity, hot paste viscosity, and final viscosity than other blends.
Okereke et al, 2022
Starches extracted from selected roots and tubers (white yam, trifoliate yam and sweet potato) were physically and chemically modified through heat moisture treatment (HMT) and acetylation respectively before evaluating their proximate composition and pasting properties for exploitable potentials. Starch sample NSPS (Native starch of sweet potato) significantly (p < 0.05) had highest values in: moisture content (13.40%), protein content (0.58%); and lowest value in carbohydrate content (85.09%). Starch sample NTYS (native starch of trifoliate yam) significantly (p < 0.05) was highest in ash content (0.69%) and fat content (0.52%); whereas starch sample PSPS (heat moisture treated starch of sweet potato) significantly (p < 0.05) made lowest value in fat content (0.21%). Starch sample CWYS (aetylated white yam starch) significantly (p < 0.05) gave highest values in: carbohydrate content (88.41%), pasting temperature (63.08°C), pasting time (6.98 min.); and lowest values in: moisture content (10.45%), ash content (0.44%), protein content (0.30%), peak viscosity (299.22 RVU), trough viscosity (101.99 RVU) and final viscosity (377.55 RVU). Starch sample PWYS (heat moisture treated starch of white yam) significantly (p < 0.05) scored highest value in breakdown viscosity (238.46 RVU) but significantly (p < 0.05) had lowest value in setback viscosity (266.22 RVU). Starch sample NWYS (native starch of white yam) significantly (p < 0.05) took leadvalues in peak viscosity (331.88 RVU), trough viscosity (131.11 RVU), final viscosity (403.13 RVU), setback viscosity (277.02 RVU) but significantly (p < 0.05) had lowest values in pasting temperature (59.79°C) and pasting time (6.10 min.). Starch sample CTYS (acetylated trifoliate yam starch) significantly (p < 0.05) had lowest value in breakdown viscosity (174.58 RVU). These results obtained highlighted the huge potentials of these starches in: the formulation of composite flours; and manufacture of confectioneries, salad cream, mayonnaise, texturizing agents, thickeners, stabilizers, fillers, flavouring agents, beverage and bakery products; and industrial energy and time savings.
International Journal of Materials Science and Applications, 2014
Tigernut (Cyperus esculentus) seeds were examined for its starch composition and applicability as biomaterial in hybrid composite materials development. The physicochemical properties of the starch extracted were then compared with standard industrial maize starch. The starch was isolated using 1% w/v sodium metabisulphite solution and the obtained starch was found to be a brilliant white, crystalline, non- hygroscopic powder with yield of about 21%. The starch percentage solubility at 90°C was 2.36 with a swelling power of 13.7 and gelatinization temperature of 66°C. It had a browning temperature of 257.0 – 268.2°C, charring temperature of 281.4 – 291.6°C, water absorption capacity of 71%, pH of 5.6, foam and emulsion capacities of 2.8% and 8.17% respectively. The proximate analysis (%) was found to be: fat – 2.3, ash – 0.24, protein – 0.18, moisture – 8.67 and carbohydrates – 88.61. XRD scan (a gonio (2Θ) scan) of the starch sample at 10°C – 100°C 2Θ angle established the organic nature of the starch. Analysis of the starch sample by XRD gave amylose to be 28% and amylopectin to be 72%. The α-amylose of the starch had an orthorhombic crystal system with a high purity rate. The spectral revealed peak positions at 2Θ positions of 11.3189°, 14.9662°, 17.0105°, 17.8645°, 22.8843°, 26.4595° and 30.2574° corresponding to a Full Width at Half Maximum (FWHM) (2Θ) of 0.6593°, 0.5274°, 0.5274°, 0.3296°, 0.7252°, 0.6593° and 0.7911° respectively. The XRD analysis confirmed the starch to be of high purity and quality with a score of 83% on the ICDD database. Applicability in composite materials studies showed a high level of compatibility as binder/filler materials within the matrix and fiber materials employed. Generally, the values obtained from the characterization of tigernut starch showed that it has high potential for industrial applications especially but not limited to use as biomaterials in composites, food, textile and pharmaceutical industries.
Starch - Stärke, 2015
Isolation of starches from various tubers such as elephant foot yam (NYS), taro (NTS), ginger (NGS), green banana (NBS) and lotus stem (NLS) was carried out for studying various characteristics viz. physicochemical, differential scanning calorimeter (DSC), rapid visco analyzer (RVA), rheological, morphological and colour in order to explore their end use potential. A significant variation was observed in pasting properties of isolated starches. X-ray diffractometery (XRD) showed a B-type crystal pattern of banana starch, while yam, taro, ginger and lotus starches had A-type crystal pattern. Scanning electron microscope (SEM) revealed that taro starch possessed the smallest granule size having cluster pattern while lotus starches have the largest granular size with hemispherical facets having dents or hollows at one end. Thermal properties of isolated starches revealed that NLS had lowest T o , T p , T c values i.e. 68.3, 72.0 and 76.8°C, respectively. Similarly the lowest gel characteristics such as hardness, gumminess, chewiness and adhesiveness 3.09 g, 1.45, 1.27, 8.42 gs, respectively, were also found in NLS. L Ã values of NTS and NYS starches were the highest i.e. 93.36, 93.29 with no significant difference whereas the lowest i.e. 89.917 in NGS.
Food and Bioprocess Technology, 2011
Comparative studies on acid hydrolysis of jicama and maize starch were carried out using concentrations of hydrochloric acid of 1.5%, 3.0%, and 4.5% (w/v), for 3 and 6 h, at 40°C. Native maize and jicama starches showed important morphological, thermal, and structural differences from those of tubers and cereals which potentially offer diverse industrial applications. Jicama starch showed low amylose content (12%) and small size of starch granules. Due to these characteristics, jicama starch was more susceptible to degradation during hydrolysis process than maize starch. Under the experimental conditions employed, the acid degradation was not particularly severe, as shown by scanning electronic microscopy analysis which showed small degraded zones and similar X-ray patterns in both starches. However, jicama starch was more susceptible to acid hydrolysis than maize starch, as revealed by the considerable increase in water solubility index, damaged starch, and crystallinity values. Also, the higher susceptibility of jicama starch than maize starch to the hydrolysis conditions was reflected in the sugar content release during hydrolysis. The relative crystallinity of hydrolyzed maize starches decreased during hydrolysis, while those of hydrolyzed jicama starches increased attributable to the lower amylose content of jicama starch in relation to maize starch. Maize and jicama hydrolyzed starches showed low viscosity values with relation to their native starch counterparts. However, native jicama starch showed lower viscosity values than maize starch, suggesting a lower internal stability of the starch granules during hydrolysis. Both native and hydrolyzed maize starches showed higher enthalpy, T o, T p, and T c values than jicama starch and the broadening of the endotherms decreased during the hydrolysis of both starches.
Thermal, Morphological and Pasting Properties of Binary Mixtures of Starches
Brazilian Journal of Thermal Analysis, 2017
Mixtures of different starches can present similar properties of chemically modified starches, lowering the industrial cost, besides to be an alternative to meet the industrial demand and consumption of natural products. Therefore, this study aims to evaluate the thermal, pasting properties and morphological characterisation of the starches from cassava (Manihot esculenta), sweet potato (Ipomoea batatas) and potato (Solanum tuberosum), in their native form and their binary mixture. The starches were isolated from aqueous method. TG/DTG showed the highest thermal stability for potato starch as well as their mixtures with sweet potato and cassava. DSC values showed that the gelatinisation enthalpy of potato starch was higher than cassava and sweet potato starches and the mixtures of the starches were physical with low chemical interaction. The mixture of cassava and potato starches showed the highest viscosity value. Relative crystallinity values were similar for cassava starch and sweet potato and lower for potato starch. The lowest values for roughness were obtained for cassava starch and their blends. The results obtained for the mixtures of starch showed an average of those values found for starches in their native form.
Functional and pasting properties of cassava - sweetpotato starch blends
2011
Starch is an important constituent in many foods and plays an obvious role in achieving the desired viscosity in products such as sauces, pie illings, salad dressings, puddings, etc. Blending different starches has been reported to result in desirable functional properties which help to overcome some end-use limitations of native starches. Therefore, the purpose of this study was to determine the functional and pasting properties of cassava–sweetpotato starch blends with the aim of improving the utilization of these starches in food and non-food applications. Starches were isolated from cassava roots and sweetpotato tubers using standard procedures. The starches were dried, milled, and blended in different proportions. The functional and pasting characteristics of the starch blends were determined using standard analytical procedures and instruments. The functional properties of the starch blends were signiicantly different ( P<0.05) from 100% cassava and sweetpotato starches exc...
Effect of pH on the physicochemical and binder properties of tigernut starch
Starch - Stärke, 2013
Tigernut starch is starch extracted from the tubers of Cyperus esculentus L. a perennial herb commonly known as tigernut. The effect of pH on the foaming, gelatinization, solubility, swelling, paste clarity, viscosity, freeze-thaw stability, and binder efficiency of the starch in buffer solutions of pHs 4, 7, and 9.2, representative of acid, neutral, and alkaline pHs were evaluated. Marked pH responsiveness was observed in all these parameters to varying degrees. The foaming capacity, paste clarity, freeze-thaw stability, swelling, and viscosity increased while only the gelatinization temperature decreased with increasing pH. The pastes obtained at pHs 4 and 7 showed marked instability by forming a mass of hard coarse gel with the first freeze-thaw cycle while the paste of pH 9.2 maintained its normal viscoelastic-gel texture even after the fourth freeze-thaw cycle. The properties of the ascorbic acid granules and tablets produced by wet granulation, using the pastes as binder showed pH-responsiveness, with the granule formed with the paste of pH 9.2 showing higher mechanical strength and lower disintegration time. This study thus shows the diversity in the physicochemical and binder properties of tigernut starch with changes in pH.
Physicochemical and pasting properties of starch extracted from four yam varieties
Yams are not among the most common sources of industrial starch, which are mostly imported at a cost. Exploiting alternative sources of starch would lessen the burden of its importation. Starches from four local varieties of Dioscorea rotundata namely Pona, Labreko, Asobayere and Muchumudu were analyzed for their physicochemical and functional properties. Results obtained showed significant differences (p<0.05) in some physicochemical properties (moisture, ash, starch yield and pH). Moisture, ash, starch yield, pH, amylose, amylopectin, swelling power, solubility and water binding capacities ranged from 7.22 to 7.82%, 024 to 0.86%, 12.61 to 20.89%, 5.57 to 6.25, 27.48 to 31.55%, 68.45 to 72.52%, 10.57 to 12.48%, 8.52 to 9.32% and 175.25 to 182.69% respectively. Asobayere had the highest starch yield (20.89%) and may be exploited for starch production. There were significant differences (p<0.05) in the pasting properties. The pasting temperature ranged from 75.10 (Asobayere) to 77.30°C (Muchumudu). Peak temperature ranged from 81.7 (Asobayere) to 94.8°C (Muchumudu). Peak viscosity for Asobayere, Pona, Labreko and Muchumudu were 726, 614, 685 and 639 BU respectively. Final viscosity ranged from 385 (Pona) to 817 BU (Muchumudu). Values of 385 (Asobayere), 142 (Labreko), 293 (Pona) and 25 BU (Muchumudu) were observed for breakdown viscosity. Labreko had the highest value of 337 BU and Pona the lowest value of 79 BU for setback viscosity. Muchumudu may be used industrially in products that require high unit yield, low viscosity and paste stability at low temperatures. Asobayere and Labreko may be used for foods that require thick and cohesive paste such as fufu and pounded yam due to its high pasting viscosities. Yam starches can be exploited for diverse uses.
International Journal of Food Properties
Crystalline pattern, granular morphology, physicochemical and pasting properties of banana starch and flour from three cooking banana cultivars (Kapas, Kepok and Nangka) and one dessert banana cultivar (Ambon) were compared. The result showed that cooking banana had a B-type crystalline pattern, while the dessert banana exhibited a C-type crystalline pattern. The flour exhibited higher crystallinity than the extracted starch. Nangka and Ambon starches possessed similar crystallinity (33-34%) while the crystallinity of Kapas starch (38.6%) was close to that of Kepok starch (39.4%). Elongated shape was typical of the starch granules of Kapas while spheroidal shape was seen in the rest of the cultivars. Cultivar did not significantly affect the swelling volume (SV) and solubility (except in Ambon cultivar) (p > .05) but determined water absorption capacity (WAC) and freeze-thaw stability (FTS) (p > .05). Ambon cultivar was the most stable to retrogradation while Kepok was the least stable which may be attributed to the different contents of amylose. Pasting properties, color and texture characteristics of starch were dependent on their cultivars and the presence of non-starch components. Non-starch contents increased the functional properties, pasting point and breakdown viscosity but decreased texture characteristics and setback viscosity. Kepok was the most resistant to gelatinization. Overall granule shape and starch crystalline type did not play any role in the different responses to the properties examined in the study but amylose content may have contributed to the freeze-thaw stability while crystallinity may have affected the starch pasting point.