Thermal and Rheological Properties of Mung Bean Starch Blends with Potato, Sweet Potato, Rice, and Sorghum Starches (original) (raw)
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Food Science and Technology Research, 2013
Wheat starch (WS) and Turkish bean starch (TBS) blends were prepared in different proportions like 100WS, 10TBS/90WS, 30TBS/70WS, 50TBS/50WS and 100TBS. Starch blends and individual starches were studied for their pasting, thermal, textural and functional properties. Differential scanning calorimetry (DSC) thermograms of blends showed additive effect of both the starches. Gelatinization enthalpy of individual TBS was higher as compared to individual WS. In 50TBS/50WS blend, effect of TBS was higher as compared to WS. Amylose lipid complex was observed in individual WS and all blends while it was not present in individual TBS. Syneresis from starch gels increased with the increase in TBS level in blends. All the blends showed a linear trend regarding gel hardness values. The cohesiveness value of 50WS/50TBS blend was almost similar to that of 100WS. Our studies suggest that blending of WS with TBS in equal proportions can be useful in high temperature processing.
International Journal of Food Science & Technology, 2006
The functional properties of mixtures of maize, cassava and yam starches and their relationships with microstructural characteristics were investigated. Experiments were performed following the simplexcentroid design with internal points and restrictions (upper limit) for yam starch proportion. The statistical model used (Scheffe´canonical equation) was a powerful tool to predict the pastes behaviour within the limits of the experimental area. Polynomials with second level interactions were applied to obtain the surface response. Viscoelastic attributes of mixtures differed from those of individual starches. As shown by differential scanning calorimetry and microscopical observations, physical properties of the mixtures depended on the type of networks obtained. These networks varied upon yam, corn and cassava starch proportions as each one has a particular characteristic: gelatinisation temperature, granule size, swelling capacity and amylose/amylopectin ratio among others.
Scientia Agropecuaria, 2019
The physical-chemical, thermal and rheological properties of starches isolated from four commercial potato cultivars (Colparina, Huayro, Canchan and Yungay) were evaluated and characterized. The starches presented ovoid and spherical shapes, with average size from 20.08 ± 2.48 to 25.33 ± 6.54 μm and B-type granules, with amylose content from 15.49 ± 2.02 to 32.10 ± 0.14% and relative crystallinity, between 34.6 and 37.3%. The rheological properties measured using a dynamic rheometer, showed predominance storage module (G') on the loss module (G'') during the frequency range (0.01-3.20 Hz) studied, which would classify them as weak gels. The starches presented low syneresis, high clarity, pasting temperature from 65.70 ± 0.31 °C to 67.70 ± 0.23 °C, gelatinization start temperature (To); peak temperature (Tp); gelatinization final temperature (Tf) and gelatinization enthalpy (ΔH) values between 57.90 ± 0.24 and 62.23 ± 0.17 °C; 61.18 ± 0.01 and 64.85 ± 0.01 °C; 65.5 ± 0.31 and 68.34 ± 0.29 °C; 11.49 ± 0.8 and 15.43 ± 0.51 J/g, respectively. The starches evaluated had suitable properties to be used as ingredients in specific foods to improve their textural characteristics.
Rheology of different hydrocolloids–rice starch blends. Effect of successive heating–cooling cycles
Carbohydrate Polymers, 2011
Hydrocolloids are frequently used for modifying starch functionality. In the present study the possible interaction of three different hydrocolloids -guar gum, hydroxypropylmethylcellulose (HPMC) and xanthan gum -with rice starch was explored by determining the pasting, viscoelastic and swelling properties of the rice starch-hydrocolloids mixtures. The impact of successive heating-cooling cycles on the pasting, viscoelasticity and swelling was also determined. Hydrocolloids tested in the range 0.2-0.8% (w/w) significantly modified the pasting, viscoelastic and swelling properties of rice starch-hydrocolloid pastes (8%, w/w) and the extent of the effect was dependent on hydrocolloid concentration. Guar and xanthan gum mixtures with rice starch had the greatest effect on the pasting properties, whereas HPMC mixtures only changed the viscosity during cooling. The starch-hydrocolloids pastes formed weaker gels compared to those of the starch alone. Rheological results suggested the formation of composite network structures with high frequency dependence. Successive multipleheating cycles allowed the gel to rearrange resulting in altered gel viscoelasticity and release of water soluble compounds that favor phase separation at the highest hydrocolloid level tested.
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.
Food Hydrocolloids, 2018
The impact of acidification and non-gluten protein fortification (egg-albumin and soy-protein isolate) on thermal transitions of rice, potato and tapioca starches as well as the viscoelastic properties of their gels prepared at two casting temperatures, 90ºC and 120ºC, was investigated. The thermal and rheological behaviour of starches depended on their botanical origin and were significantly influenced by the presence and type of protein added as well as by the pH of the aqueous dispersion. Acidification to pH 4.5 increased the gelatinization temperature of rice starch in the presence of albumin or soy proteins, while reduced it in the case of tapioca starch, regardless of the presence of proteins. Acidification of rice starch dispersions decreased significantly the apparent gelatinization enthalpy; this effect was even greater in the presence of proteins. The addition of proteins brought about a structuring effect on tapioca gels leading to higher viscoelastic moduli and lower tan δ values. In general, acidification led to weaker gel structures, with more pronounced effect for potato starch, most likely related to its higher phosphate content (charge screening). Much weaker gels were obtained at 120ºC compared to those processed at lower temperatures; however, protein incorporation reinforced gel structure, an effect that was not observed in gels formed at 90º, as also revealed by microstructure analysis using confocal scanning laser microscopy. In conclusion, protein addition and pH adjustments of aqueous starch dispersions can provide an effective means to modulate the functional and textural properties of gel-like starch-based gluten-free formulations.
Heat moisture treatment (HMT) was used to improve the functionalities of elephant foot yam starch (EFYS) by using selected heating techniques such as hot air oven (HAO), autoclave (AL), and microwave (MW). The swelling power and solubility were reduced significantly after HMT modification, whereas an increase in amylose content was detectable after HMT modification, and the maximum changes were identified in HAO-modified EFYS (28.48%) as compared to its native counterpart (18.01%). The study demonstrates that the maximum drop in peak viscosity (1045 cP) was perceived in HAO-modified EFYS, which confirms its thermostability as compared to native (1114 cP) and other treated starches (1059 to 1098 cP). All the starch pastes exhibited shear-thinning behavior, however, isothermal heating of starch paste at 95°C revealed a rise in apparent viscosity with increasing shear rate in all HMT-modified EFYS. Large amplitude oscillatory shear (LAOS) measurements of modified starch samples showed ...
Physicochemical, rheological and structural properties of fractionated potato starches
Journal of Food Engineering, 2007
In an attempt to reveal whether behaviour differs between various granule size classes of potato starches, small (SGF), medium (MGF) and large (LGF) granule fractions were separated from the native starches of three potato cultivars, and some of their physico-chemical and functional properties studied. There was a significant variation in the granule size distribution of the native starches and their separated fractions, when studied using particle size analysis and scanning electron microscopy. The granule size ranges for LGF, MGF and SGF were 40-65, 20-40, and 1-20 lm, respectively. The granule sizes in the fractions separated from the native starch of the cultivar Kufri Ashoka were larger than in the corresponding fractions separated from the other two cultivars (Kufri Kunden and Kufri Dewa). For all three cultivars, LGF had higher amylose content and a lower swelling power than the corresponding MGF and SGF. The light transmittance and solubility of the native starches and their three fractions increased, while enzymatic digestibility decreased with the increase in granule size. Among the three fractions, pasting properties such as peak and final viscosities were observed to be lower for SGF, while peak viscosity temperatures were lower for LGF. The breakdown and setback in viscosity were observed to be highest for LGF and lowest for SGF, for all three cultivars. The lowest values of dynamic mechanical properties such as G 0 , G 00 , G * , g * and g 0 were recorded for gels of native Kufri Dewa starch and its fractions during frequency sweep testing on a dynamic rheometer. The textural attributes of the gels obtained from the native starches and their fractions showed a relationship with their respective pasting behaviours. A significant and progressive change was observed in the texture of gels during 7 days storage at 4°C.
Influence of lipids on the thermal and mechanical properties of concentrated starch gels
Journal of Agricultural and Food Chemistry, 1991
Interactions between lipids [sodium dodecyl sulfate (SDS); glycerol monostearate; cetyltrimethylammonium bromide; L-a-lysophosphatidylcholine (LPC)] and starches (wheat, rice, pea, and garbanzo bean) were studied in thermoset gel networks of high starch concentrations 120-3576 w/w) by small amplitude oscillatory shear measurements and differential scanning calorimetry. All lipids reduced the apparent gelatinization enthalpies of the granular starches, suggesting complexation with the starch molecules upon heating; granule structure destabilization effects were shown only with SDS. Although rice and wheat starch gels exhibited higher storage modulus (G' ) values when lipids were included, smaller changes in the viscoelastic properties were observed for the legume starches; the higher amylose content of pea and garbanzo bean starches appears to dominate the rheological behavior of their composite gels. Among the lipids examined, LPC exerted the greatest effect in increasing the G' and decreasing the tan 6 (G"/G' ) of rice and wheat starch gels. Kinetic experiments on the evolution of modulus (G' ) and the development of the staling endotherm during storage of gels (35% w/w, 8 "C) indicated that lipids retard both processes. At concentrations between 8 and 40% (w/w) of rice and garbanzo bean starch gels, the dependence of storage modulus on starch concentration (C) followed power law relationships; G' varied as C2.1-2*9.
Food Science and Technology (Campinas), 2012
Starches and gums are hydrocolloids frequently used in food systems to provide proper texture, moisture, and water mobility. Starch-gum interaction in food systems can change the starch granule swelling and its gelatinization and rheological properties. In this study, the effect of the addition of xanthan gum (XG), sodium carboxymethyl cellulose (SCMC), and carrageenan (CAR) at the concentrations of the 0.15, 0.25, 0.35 and 0.45% (w/v) on the pasting, thermal, and rheological properties of cassava starch was studied. The swelling power (SP) and the scanning electron microscopy (SEM) of the starch gels were also evaluated. The results obtained showed that xanthan gum (XG) had a strong interaction with the cassava starch penetrating between starch granules causing increase in pasting viscosities, SP, storage and loss (G', and G", respectively) modulus and reduction in the setback of the starch; sodium carboxymethyl cellulose (SCMC) greatly increased the pasting viscosities, t...