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Berk B, Cankal YS, Köroğlu E, Yorulmaz H, Çavdaroğlu E, Ünlütürk S. The effect of starch types on extensional, linear and nonlinear rheological properties of starch cracker dough. Int J Biol Macromol 2024; 277:133848. [PMID: 39084981 DOI: 10.1016/j.ijbiomac.2024.133848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2023] [Revised: 07/05/2024] [Accepted: 07/11/2024] [Indexed: 08/02/2024]
Abstract
Cracker is a popular snack, and their quality depends on the rheological properties of the dough during production. This study focused on the impact of different starch types (tapioca, corn, and potato) used in the same amount (30 g) on the rheology of starch cracker dough. Various rheological tests were conducted to assess the dough's properties. Linear viscoelastic properties were determined using oscillatory frequency and temperature sweep tests, while the nonlinear viscoelastic behavior was characterized through stress relaxation and creep recovery tests. Extensional rheological behavior was also examined. Additionally, the textural and thermal properties of the dough were monitored to understand starch gelatinization and its interactions with other components. In the linear viscoelastic region, no significant differences were found between different dough formulations. However, in the nonlinear viscoelastic region, the potato starch-containing formulation exhibited different viscoelastic and textural properties. Biaxial extensional rheological behaviors showed no significant variations between formulations. The temperature sweep test data from differential scanning calorimetry measurements were consistent with temperature sweep data. In summary, this study provides valuable insights into how different starches influence the rheological behavior of starch cracker dough, considering various degrees of deformation and temperature. These findings have implications for cracker production parameters.
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Affiliation(s)
- Berkay Berk
- Department of Food Engineering, Faculty of Engineering, Izmir Institute of Technology, 35430, Gülbahçe Köyü, Urla, Izmir, Türkiye
| | - Yadigar Seyfi Cankal
- Department of Food Engineering, Faculty of Engineering, Izmir Institute of Technology, 35430, Gülbahçe Köyü, Urla, Izmir, Türkiye
| | - Ebru Köroğlu
- Department of Food Engineering, Faculty of Engineering, Izmir Institute of Technology, 35430, Gülbahçe Köyü, Urla, Izmir, Türkiye
| | - Hilal Yorulmaz
- Department of Food Engineering, Faculty of Engineering, Izmir Institute of Technology, 35430, Gülbahçe Köyü, Urla, Izmir, Türkiye
| | - Elif Çavdaroğlu
- Department of Food Engineering, Faculty of Engineering, Izmir Institute of Technology, 35430, Gülbahçe Köyü, Urla, Izmir, Türkiye
| | - Sevcan Ünlütürk
- Department of Food Engineering, Faculty of Engineering, Izmir Institute of Technology, 35430, Gülbahçe Köyü, Urla, Izmir, Türkiye.
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Roohi R, Abedi E, Hashemi SMB, Akbari M. Effect of ultrasound geometry on the production efficiency of damaged starch: Determining rheology parameters, and non-isothermal reaction kinetics. ULTRASONICS SONOCHEMISTRY 2024; 106:106882. [PMID: 38669798 PMCID: PMC11061339 DOI: 10.1016/j.ultsonch.2024.106882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Revised: 04/15/2024] [Accepted: 04/19/2024] [Indexed: 04/28/2024]
Abstract
Present study investigates the effects of probe size geometry on thermodynamic kinetics, rheology, and microstructure of wheat and tapioca starch. Ultrasound treatment using different probe diameters (20 mm and 100 mm) significantly influenced the gelatinization process. Results showed reduced enthalpy (ΔH) and Gibbs energy (ΔG), indicating enhanced gelatinization efficiency. According to the results, using a 20 mm and 100 mm probe leads to a reduction of 52.7 % and 68.6 % in reaction enthalpy for wheat starch compared to native starch, respectively. Microstructure analysis revealed structural changes, with ultrasound treatment leading to granular fractures and a sheet-like structure with air bubbles. The rheological behavior of the starches is found to exhibit shear thinning behavior, with the Casson model providing the best fit for the experimental data. Moreover, rheology modeling using Herschel-Bulkley and power law models showed increased viscosity and shear stress in larger probes. Numerical simulation data demonstrated that probe size influenced ultrasonic pressure, sound pressure level, and thermal power dissipation density, affecting fluid motion and velocity field components. Moreover, the maximum dissipated power decreases from 8.43 to 0.655 mW/m3 with an increase in probe diameter from 20 to 100 mm. The average yield shear stress values are calculated as 3.36 and 3.14 for wheat and tapioca starches, respectively. The larger probe diameter leads to greater entropy increases, with tapioca starch showing a 4.72 % increase and wheat starch a 4.97 % increase, compared to 2.56 % and 3.11 %, respectively, with the smaller probe. Additionally, the Keller-Miksis model provided insights into bubble dynamics, revealing increased pressure and temperature with higher pressure amplitudes.
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Affiliation(s)
- Reza Roohi
- Department of Mechanical Engineering, Faculty of Engineering, Fasa University, Fasa, Iran
| | - Elahe Abedi
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran.
| | | | - Masoud Akbari
- Department of Mechanical Engineering, Faculty of Engineering, Fasa University, Fasa, Iran
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Abedi E, Altemimi AB, Roohi R, Hashemi SMB, Conte FL. Understanding starch gelatinization and rheology modeling of tapioca starch- NaCl/CaCl 2 blends: Thermodynamic properties and gelatinization reaction kinetics during pre- and post-ultrasonication. Int J Biol Macromol 2024; 272:132865. [PMID: 38844286 DOI: 10.1016/j.ijbiomac.2024.132865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2024] [Revised: 05/29/2024] [Accepted: 06/01/2024] [Indexed: 06/10/2024]
Abstract
The presence of salt can impact the fluid phase and gelatinization process of starch granules. The variation in viscosity and rheology models including the Herschel-Bulkley, the Casson model, and the power law, were determined by adding salts before and after starch ultrasonication. Non-isothermal kinetics can be utilized for the mathematical modeling of the gelatinization process and the evolution of the reaction. Unlike Na+ ions, Ca+2 ions notably elevate viscosity. The Casson model accurately predicts viscosity data. Results indicate that the addition of Na+ ions decreases yield stress by up to 60.4 %, while Ca+2 ions increase by up to 100.8 %. Adding Na+ ions decreases the required thermal energy by as much as 49.6 %, while the presence of Ca+2 ions can lead to a substantial increase of up to 337.1 % compared to control samples. The positive ∆G indicates a non-spontaneous gelatinization process. The addition of NaCl promotes a spontaneous reaction, while the addition of CaCl2 increases the Gibbs energy. The changes in entropy are minimal, implying minimal changes in starches' disorder structure.
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Affiliation(s)
- Elahe Abedi
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran
| | - Ammar B Altemimi
- Department of Food Science, College of Agriculture, University of Basrah, Basrah, Iraq; College of Medicine, University of Warith Al-Anbiyaa, Karbala, Iraq
| | - Reza Roohi
- Department of Mechanical Engineering, Faculty of Engineering, Fasa University, Fasa, Iran.
| | | | - Francesca Laura Conte
- Department of Veterinary Sciences, University of Messina, Viale Giovanni Palatucci 13, 98168 Messina, Italy
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Abedi E, Roohi R, Hashemi SMB, Kaveh S. Investigation of ultrasound-assisted starch acetylation by single- and dual- frequency ultrasound based on rheology modelling, non-isothermal reaction kinetics, and flow/acoustic simulation. ULTRASONICS SONOCHEMISTRY 2024; 102:106737. [PMID: 38145613 PMCID: PMC10788491 DOI: 10.1016/j.ultsonch.2023.106737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 12/10/2023] [Accepted: 12/17/2023] [Indexed: 12/27/2023]
Abstract
To achieve wheat starch acetylation (AC) with a high degree of substitution (DS), the acetylation process was carried out using various ultrasonication frequencies, including 25 kHz, 40 kHz, and 25 + 40 kHz. In the second step, wheat starch's ultrasound-assisted acetylation (UAA) is simulated using various approaches including the rheology models, non-isothermal reaction kinetics, and flow/acoustic modelling. The computational fluid dynamics (CFD) simulation solves the non-linear acoustic governing equation to determine the flow field and the amount of delivered ultrasound energy. The acetylated starch increased peak and final viscosity, with the highest values observed for the 25 + 40 kHz frequency than other single frequencies (25 kHz and 40 kHz). The viscosity of the starch is specified based on the experimental data using Herschel-Bulkley, power law, and Casson rheology models. According to differential scanning calorimetry (DSC) analysis, the gelatinization parameters and enthalpy of gelatinization (ΔHgel), were found to be lower in acetylated starches at the frequency of 25 + 40 kHz compared to those at frequencies of 25 kHz and 40 kHz, as well as native starches (NS). Moreover, the gelatinization process is examined by implementing the non-isothermal reaction kinetics to obtain the activation energy and reaction order. Based on the results obtained, implementing sonication at 25 kHz reduces the activation energy by 70.3 % compared to native starch. However, the same parameter is obtained to be 69.9 % and 67.1 % for the application of 40 and 25 + 40 kHz transducers, respectively. Additionally, during the sonication treatment, the yield shear stress increases between 24.1 and 31.8 %, based on the applied frequency. Morphology analysis determined by scanning electron microscopy (SEM) revealed that the surfaces and small granules underwent more damage in acetylated starches at frequencies of 25 kHz and 40 kHz. However, in acetylated starches at 25 + 40 kHz, the larger granules were more affected than the smaller ones.
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Affiliation(s)
- Elahe Abedi
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran
| | - Reza Roohi
- Department of Mechanical Engineering, Faculty of Engineering, Fasa University, Fasa, Iran.
| | | | - Shima Kaveh
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran
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Cui C, Jia Y, Sun Q, Yu M, Ji N, Dai L, Wang Y, Qin Y, Xiong L, Sun Q. Recent advances in the preparation, characterization, and food application of starch-based hydrogels. Carbohydr Polym 2022; 291:119624. [DOI: 10.1016/j.carbpol.2022.119624] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 05/11/2022] [Accepted: 05/12/2022] [Indexed: 01/11/2023]
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Mo L, Cheon J, Frostad JM. Quantifying and modeling the gelatinization properties of individual pulse-starch granules by ParCS. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Li H, Zhai F, Li J, Zhu X, Guo Y, Zhao B, Xu B. Physicochemical properties and structure of modified potato starch granules and their complex with tea polyphenols. Int J Biol Macromol 2020; 166:521-528. [PMID: 33129907 DOI: 10.1016/j.ijbiomac.2020.10.209] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 10/20/2020] [Accepted: 10/26/2020] [Indexed: 12/16/2022]
Abstract
The physicochemical, rheological properties and structure of potato starch and starch-tea polyphenols (TPs) complex modified by enzyme and alcohol was investigated in this study. Cavities on the modified starch granules and morphology change could be investigated by SEM, while significant birefringence observed in complete granules by polarizing light microscope, but disappeared in crashed starch. TPs inhibited the aggregation of amylose and retrogradation of starch-TPs complex, resulting in the decrease of gel strength, and the increase of viscosity and gelatinization stability of starch granules. Fourier transform infrared (FT-IR) spectra showed that intramolecular hydrogen bond could be formed between TPs with modified starch, and the hydrogen bond force formed by starch and TPs was stronger than that between starch molecules. X-ray diffraction (XRD) analysis revealed that three modification methods did not change the crystalline structure of starch, but new diffraction peaks appeared in the four starch-TPs complex, suggesting that the hydrogen bond was incurred by interaction between TPs and amylose to form V-type crystalline. These results demonstrated that the complex formed by TPs and native/modified potato starch could be used in food industrial applications due to the inhibition of starch retrogradation.
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Affiliation(s)
- Hua Li
- Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China.
| | - Fengyan Zhai
- Department of Resources and Environment, Henan Institute of Science and Technology, Xinxiang, China
| | - Jianfeng Li
- Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Xuanxuan Zhu
- Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Yanyan Guo
- Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Beibei Zhao
- Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Baocheng Xu
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
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Zhang X, Ma Q, Liu X, Zhang D, Ma L, Luo D, Liu X. Effect of microwave irradiation on the pasting, thermal, and rheological properties of cassava starch–sugar mixtures. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13431] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xiaoyu Zhang
- College of Food and BioengineeringHenan University of Science and Technology Luoyang Henan China
| | - Qinqin Ma
- College of Food and BioengineeringHenan University of Science and Technology Luoyang Henan China
| | - Xiaokang Liu
- College of Food and BioengineeringHenan University of Science and Technology Luoyang Henan China
| | - Dandan Zhang
- College of Food and BioengineeringHenan University of Science and Technology Luoyang Henan China
| | - Liping Ma
- College of Food and BioengineeringHenan University of Science and Technology Luoyang Henan China
| | - Deng‐lin Luo
- College of Food and BioengineeringHenan University of Science and Technology Luoyang Henan China
| | - Xinfang Liu
- College of Chemistry and Chemical Engineering, Henan Key Laboratory of Function‐Oriented Porous MaterialsLuoyang Normal University Luoyang Henan China
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Xiao Y, Liu S, Shen M, Jiang L, Ren Y, Luo Y, Xie J. Effect of different Mesona chinensis polysaccharides on pasting, gelation, structural properties and in vitro digestibility of tapioca starch-Mesona chinensis polysaccharides gels. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105327] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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12
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Chatpun S, Meesane J, Rujirojindakul P. Physicochemical properties and responses in microcirculation of native tapioca starch-based plasma expander. J Biomed Mater Res B Appl Biomater 2015; 104:395-401. [PMID: 25892486 DOI: 10.1002/jbm.b.33367] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2014] [Revised: 11/26/2014] [Accepted: 12/09/2014] [Indexed: 11/08/2022]
Abstract
Plasma expanders (PEs) such as hydroxyethyl strach are widely used for volume replacement. The plantation and production of tapioca in Thailand is abundant which may provide a new source for PEs starch with novel properties. This work investigated the properties and circulatory effects of native tapioca starch-based PE (TPE). Various formulations of mixture between native tapioca starch and 0.9% sodium chloride solution were prepared and characterized in order to obtain the proper physicochemical and rheological properties. About 1% concentration by weight per volume of TPE was compared with 6% hydroxyethyl starch 130/0.4 in 0.9% sodium chloride (HES130/0.4) using an acute hemodilution by 40% of blood volume in an animal protocol. TPE had higher turbidity and viscosity but lower colloid osmotic pressure compared with HES 130/0.4. The in vivo study demonstrated that Golden Syrian hamsters hemodiluted with TPE maintained a mean arterial blood pressure and no significant difference compared to HES 130/0.4. The arterial vasodilation and functional capillary density in the animals hemodiluted with TPE had higher values than in the animals hemodiluted with HES 130/0.4. Although the in vivo study reported positive results using this native tapioca starch-based PE, the product needs work to improve some of its physiochemical properties.
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Affiliation(s)
- Surapong Chatpun
- Institute of Biomedical Engineering, Faculty of Medicine, Prince of Songkla University, Songkhla, Thailand.,Biological Materials for Medicine Research Unit, Faculty of Medicine, Prince of Songkla University, Songkhla, Thailand
| | - Jirut Meesane
- Institute of Biomedical Engineering, Faculty of Medicine, Prince of Songkla University, Songkhla, Thailand.,Biological Materials for Medicine Research Unit, Faculty of Medicine, Prince of Songkla University, Songkhla, Thailand
| | - Pairaya Rujirojindakul
- Department of Pathology, Faculty of Medicine, Prince of Songkla University, Songkhla, Thailand
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Alamri MS. Sweet potato/potato starch andAbelmoschus esculentus-gum blends: Thermal and textural properties. STARCH-STARKE 2013. [DOI: 10.1002/star.201300012] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Mohammed S. Alamri
- Department of Food Science and Nutrition; King Saud University; Riyadh Saudi Arabia
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