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Gupta R, Gaur S. Investigating the effect of natural fermentation in modifying the physico-functional, structural and thermal characteristics of pearl and finger millet starch. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2440-2448. [PMID: 37961840 DOI: 10.1002/jsfa.13129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 09/29/2023] [Accepted: 11/14/2023] [Indexed: 11/15/2023]
Abstract
BACKGROUND In recent years, millets are often considered an emerging crop for sustainable agriculture. Therefore, millets can be exploited as an alternative source of starch which has many applications ranging from food, packaging, bioplastics, and others. However, starch is seldom used in its native form and is more often modified to enhance its functional properties. In literature, many traditional millet-based food recipes often incorporate a fermentation step before cooking. Therefore, using this traditional knowledge fermentation has been explored as a potential method for modifying millet starch. RESULTS Pearl millet (PM) and finger millet (FM) flour were allowed to naturally ferment for 24 h followed by starch extraction. Compared to native (N) starch, water/oil holding capacity and least gelation concentration of fermented (F) starch decreased with no significant change in swelling power. The solubility, paste clarity and in vitro digestibility of starch were significantly affected by fermentation. X-ray diffraction (XRD) data indicates that after fermentation, crystallinity increased while the A-type crystalline structure remained intact. Fourier-transform infrared (FTIR) spectra showed no deletion or addition of any new functional groups. Thermal characterization by differential scanning calorimetry (DSC) showed that the enthalpy of gelatinization of PM starch decreased while that of FM starch increased after fermentation. CONCLUSION The results indicate that 24 h natural fermentation had a significant impact on functional properties of starch without altering the structural architecture of starch granules. Therefore, fermentation can be further explored as a low-cost alternative for starch modification. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Rishibha Gupta
- Department of Biotechnology, Jaypee Institute of Information Technology, Noida, India
| | - Smriti Gaur
- Department of Biotechnology, Jaypee Institute of Information Technology, Noida, India
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Karow MF, Santos FND, Biduski B, Krolow ACR, Silva FTD, El Halal SLM, Macagnan KL, Zavareze EDR, Dias ARG, Diaz PS. Natural fermentation of potato (Solanum tuberosum L.) starch: Effect of cultivar, amylose content, and drying method on expansion, chemical and morphological properties. Int J Biol Macromol 2024; 261:129608. [PMID: 38266846 DOI: 10.1016/j.ijbiomac.2024.129608] [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: 10/24/2023] [Revised: 12/26/2023] [Accepted: 01/17/2024] [Indexed: 01/26/2024]
Abstract
Natural fermentation with sun-drying is a modification that promotes the expansion capacity of starch, and its effects on potato starch have not been reported so far. The aim of this study was to evaluate the effects of the amylose content of potato (Solanum tuberosum L.) starches and natural fermentation followed by oven or sun drying on its properties. Cassava starch was also used a control. Native and fermented starches were evaluated based on their chemical composition, amylose, carboxyl and carbonyl content as well as their thermal, pasty, and morphological properties. The fermentation water was evaluated by pH and titratable acidity to control the process. Puffed balls were prepared to evaluate expandability, mass loss, porosity and texture. The fermentation intensity was greater for potato and cassava starch with low-amylose content than for potato starch with higher amylose content. In addition, the acidity of the fermentation water increased faster with cassava starch than with potato starches. The fermented potato starches with the highest amylose content had low acidity and low expansion capacity compared to the fermented potato and cassava starches with low-amylose content. Fermentation and sun-drying of low-amylose potato and cassava starches increased the expansion and reduced the hardness of the puffed balls.
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Affiliation(s)
- Marisa Ferreira Karow
- Laboratory of Biopolymers and Food Nanotechnology (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Felipe Nardo Dos Santos
- Laboratory of Biopolymers and Food Nanotechnology (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil..
| | - Bárbara Biduski
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin D15 KN3K, Ireland
| | | | - Francine Tavares da Silva
- Laboratory of Biopolymers and Food Nanotechnology (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Shanise Lisie Mello El Halal
- Laboratory of Biopolymers and Food Nanotechnology (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Karine Laste Macagnan
- Biotechnology Unit, Technology Development Center, Federal University of Pelotas, 96010-900, Brazil
| | - Elessandra da Rosa Zavareze
- Laboratory of Biopolymers and Food Nanotechnology (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Alvaro Renato Guerra Dias
- Laboratory of Biopolymers and Food Nanotechnology (BioNano), Graduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil
| | - Patrícia Silva Diaz
- Biotechnology Unit, Technology Development Center, Federal University of Pelotas, 96010-900, Brazil
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3
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Wang L, Ming H, Chen Q, Pu H, Li X, Wang P, Zhu L, Yan J, Liu H. Analysis of Starch Structure and Pasting Characteristics of Millet Thick Wine during Fermentation. Foods 2023; 12:foods12091840. [PMID: 37174378 PMCID: PMC10178376 DOI: 10.3390/foods12091840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 04/11/2023] [Accepted: 04/20/2023] [Indexed: 05/15/2023] Open
Abstract
Starch is the main substrate in millet thick wine (MTW). In order to control the fermentation process of MTW, it is critical to monitor changes in the starch structure and physicochemical characteristics during the fermentation of MTW. In the present study, the structural characteristics of MTW starch were analyzed by scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR) and rapid viscosity analysis (RVA). The results of SEM and CLSM showed that large starch granules in MTW swelled, developed cavities, and ruptured or even vanished with the prolongation of the fermentation time, whereas the size and shape of small starch granules barely changed, only falling off the pomegranate-seed-like aggregates. With the increase in fermentation time, the relative crystallinity of starch in MTW gradually increased. In addition, the short-range ordered structures underwent complex changes. Changes in the starch morphology and ordered structure led to an increase in the peak viscosity time and the initial gelatinization temperature. The present results reveal the beneficial effect of fermentation on MTW processing and suggest its potential applications in other millet-based fermented products.
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Affiliation(s)
- Lixia Wang
- College of Life Sciences and Food Engineering, Shaanxi Xueqian Normal University, Xi'an 710100, China
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Huanyu Ming
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Qi Chen
- College of Life Sciences and Food Engineering, Shaanxi Xueqian Normal University, Xi'an 710100, China
| | - Huayin Pu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Xiaoping Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Peng Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Lihui Zhu
- College of Life Sciences and Food Engineering, Shaanxi Xueqian Normal University, Xi'an 710100, China
| | - Jing Yan
- College of Life Sciences and Food Engineering, Shaanxi Xueqian Normal University, Xi'an 710100, China
| | - Haoran Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
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4
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Hong J, Guo W, Chen P, Liu C, Wei J, Zheng X, Saeed Omer SH. Effects of Bifidobacteria Fermentation on Physico-Chemical, Thermal and Structural Properties of Wheat Starch. Foods 2022; 11:2585. [PMID: 36076770 PMCID: PMC9455791 DOI: 10.3390/foods11172585] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 07/29/2022] [Accepted: 08/15/2022] [Indexed: 12/16/2022] Open
Abstract
Lactic acid bacteria have been considered to be a very important species during sourdough fermentation. In order to explore the effects of bifidobacteria fermentation on thermal, physico-chemical and structural properties of wheat starch during dough fermentation, starch granules were separated from the fermented dough at different fermentation times, including 0 h, 2 h, 6 h, 9 h and 12 h. The results showed that the morphology of starch granules was destroyed gradually as the fermentation time increased, which appeared as erosion and rupture. With the increase in fermentation time, the solubility showed a significant increase, which changed from 8.51% (0 h) to 9.80% (12 h), and the swelling power was also increased from 9.31% (0 h) to 10.54% (12 h). As for the gelatinization property, the enthalpy was increased from 6.77 J/g (0 h) to 7.56 J/g (12 h), indicating a more stable thermal property of fermented starch, especially for the longer fermentation. The setback value was decreased with short fermentation time, indicating that the starch with a longer fermentation time was difficult to retrograde. The hardness of the gel texture was decreased significantly from 50.11 g to 38.66 g after fermentation for 12 h. The results show that bifidobacteria fermentation is an effective biological modification method of wheat starch for further applications.
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Affiliation(s)
| | | | | | | | | | - Xueling Zheng
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
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5
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Wei C, Ge Y, Zhao S, Liu D, Jiliu J, Wu Y, Hu X, Wei M, Wang Y, Wang W, Wang L, Cao L. Effect of Fermentation Time on Molecular Structure and Physicochemical Properties of Corn Ballast Starch. Front Nutr 2022; 9:885662. [PMID: 35571906 PMCID: PMC9094625 DOI: 10.3389/fnut.2022.885662] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Accepted: 04/06/2022] [Indexed: 11/16/2022] Open
Abstract
The effect of fermentation treatment on the surface morphology, crystal structure, molecular weight, chain length distribution, and physicochemical properties of corn starch was investigated using natural fermentation of corn ballast. The amylose content in corn ballast starch reduced at first after natural fermentation, then grew, following the same trend as solubility. There were certain erosion marks on the surfaces of fermented corn ballast starch granules. The crystalline structure of corn ballast starch remained the same, i.e., a typical A-type crystalline structure, at different fermentation times; however, the intensities of diffraction peaks were different. The weight-average molecular weight of starch first increased and then decreased after fermentation. The content of low-molecular-weight starch (peak 3) decreased from 25.59 to 24.7% and then increased to 25.76%, while the content of high-molecular-weight starch (peak 1) increased from 51.45 to 53.26%, and then decreased to 52.52%. The fermentation time showed a negative correlation with the viscosity of starch, and the pasting temperature first increased, and then decreased. Natural fermentation can be used as a technical means to produce corn starch products as a result of the experiments' findings, and future experiments will detect and analyze the bacterial structure of corn fermentation broth in order to better understand the molecular mechanism of natural fermentation affecting the structure and physicochemical properties of corn starch.
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Affiliation(s)
- Chunhong Wei
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Yunfei Ge
- Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung, South Korea
| | - Shuting Zhao
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Dezhi Liu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Junlan Jiliu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Yunjiao Wu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Xin Hu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Mingzhi Wei
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Yifei Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Weihao Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Lidong Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
| | - LongKui Cao
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
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7
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Paixão e Silva GDL, Bento JAC, Lião LM, Soares Júnior MS, Caliari M. Starch Modified by Natural Fermentation in Orange‐Fleshed Sweet Potato. STARCH-STARKE 2021. [DOI: 10.1002/star.202100004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Giselle de Lima Paixão e Silva
- Department of Food Engineering Federal University of Goiás (UFG) – School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia Goiânia CEP 74690–900 Brazil
| | - Juliana Aparecida Correia Bento
- Department of Food Engineering Federal University of Goiás (UFG) – School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia Goiânia CEP 74690–900 Brazil
| | - Luciano Morais Lião
- Federal University of Goiás (UFG) – Institute of Chemistry Av. Goiás – Chácaras Califórnia, CP 131, Campus Samambaia Goiânia CEP 74001–970 Brazil
| | - Manoel Soares Soares Júnior
- Department of Food Engineering Federal University of Goiás (UFG) – School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia Goiânia CEP 74690–900 Brazil
| | - Márcio Caliari
- Department of Food Engineering Federal University of Goiás (UFG) – School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia Goiânia CEP 74690–900 Brazil
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8
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da Costa Pinto C, Sanches EA, Pedrosa Silva Clerici MT, Pereira MT, Campelo PH, Michielon de Souza S. X-ray diffraction and Rietveld characterization of radiation-induced physicochemical changes in Ariá (Goeppertia allouia) C-type starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106682] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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OLIVEIRA DID, DEMOGALSKI L, DIAS AH, PEREIRA LAA, ALBERTI A, LOS PR, DEMIATE IM. Traditional sour cassava starch obtained with alterations in the solar drying stage. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.16120] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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10
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MAYORGA GACHACÓN, PALMA GBARIAS, SANDOVAL-CAÑAS GJ, ORDOÑEZ-ARAQUE RH. Ancestral fermented indigenous beverages from South America made from cassava (Manihot esculenta). FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.15220] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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11
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Trend of Modification by Autoclave at Low Pressure and by Natural Fermentation in Sweet Potato and Cassava Starches. POLYSACCHARIDES 2021. [DOI: 10.3390/polysaccharides2020023] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
Sweet potatoes (Ipomoea batatas L.) and cassava (Manihot esculenta C.) are part of the largest food crops in many countries. They have good nutritional value because, in addition to containing vitamins, minerals, carotenoids, and anthocyanins in varied contents, due to the existence of various colors of their pulps, they have starch as their major constituent. As such, they are considered valuable raw materials for the food factory. The starch granules have distinct morphologies and properties, related to the type of cultivar, planting conditions, storage, and processing, which in turn can affect the quality of the final products to which they have been added. The use of native starches in the food industry has limitations, which can be improved by modifications. Physical methods, as they are associated with green technology, and do not pollute the environment, have demonstrated great potential for this purpose. Both modifications—by autoclave at low pressure and natural fermentation—have shown potential in modifying these starches.
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12
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Paixão e Silva GDL, Bento JAC, Oliveira AR, Garcia MC, Soares Júnior MS, Caliari M. Pasting and thermal properties of fermented cassava ( Manihotesculenta Crantz). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:1441-1448. [PMID: 33746272 PMCID: PMC7925728 DOI: 10.1007/s13197-020-04656-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/10/2020] [Accepted: 07/15/2020] [Indexed: 11/25/2022]
Abstract
Cassava (Manihotesculenta Crantz) is used in various applications and recipes worldwide. The natural fermentation of this root flour produces the "puba", a typical food from the north of Brazil. The evaluation of the qualities of the puba flour is little explored, thus, this study aimed to evaluate the pH (of the fermentation liquid), the texture of cassava pieces after a fermentation process, puba flour instrumental color parameters and its thermal and pasting properties. The pH and the force decreased with the incubation time. Puba flour from 3 to 7 days had the highest lightness, being good for food application. "a" and "b" values showed that the roots tended to a light blueish green due to post-harvest degradation and fermentation. The results of DSC analyses demonstrated that there was no significant difference in the gelatinization initial temperature between days 1-7, as well, no significant changes were observed in gelatinization peak temperature, conclusion temperature and gelatinization enthalpy. For the paste properties, the viscosity peak and breakdown slightly increased, and no significant changes as observed in final viscosity, setback and paste temperature on the days of fermentation. Therefore, the fermentation conditions (size of the pieces), the microorganisms (intrinsic of the material), and the time of seven days was not enough to promote drastic changes in the granules of cassava starch.
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Affiliation(s)
- Giselle de Lima Paixão e Silva
- Department of Food Engineering, School of Agronomy, Federal University of Goiás (UFG), Rodovia GO-462, Km 0, CP 131, Campus Samambaia, Goiânia, CEP 74690-900 Brazil
| | - Juliana Aparecida Correia Bento
- Department of Food Engineering, School of Agronomy, Federal University of Goiás (UFG), Rodovia GO-462, Km 0, CP 131, Campus Samambaia, Goiânia, CEP 74690-900 Brazil
| | - Aryane Ribeiro Oliveira
- Department of Food Engineering, School of Agronomy, Federal University of Goiás (UFG), Rodovia GO-462, Km 0, CP 131, Campus Samambaia, Goiânia, CEP 74690-900 Brazil
| | - Marina Costa Garcia
- Department of Food Engineering, School of Agronomy, Federal University of Goiás (UFG), Rodovia GO-462, Km 0, CP 131, Campus Samambaia, Goiânia, CEP 74690-900 Brazil
| | - Manoel Soares Soares Júnior
- Department of Food Engineering, School of Agronomy, Federal University of Goiás (UFG), Rodovia GO-462, Km 0, CP 131, Campus Samambaia, Goiânia, CEP 74690-900 Brazil
| | - Márcio Caliari
- Department of Food Engineering, School of Agronomy, Federal University of Goiás (UFG), Rodovia GO-462, Km 0, CP 131, Campus Samambaia, Goiânia, CEP 74690-900 Brazil
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13
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Eyinla TE, Sanusi RA, Maziya-Dixon B. Effect of processing and variety on starch digestibility and glycemic index of popular foods made from cassava (Manihot esculenta). Food Chem 2021; 356:129664. [PMID: 33813203 DOI: 10.1016/j.foodchem.2021.129664] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Revised: 03/16/2021] [Accepted: 03/17/2021] [Indexed: 02/02/2023]
Abstract
In Sub-Saharan Africa (SSA), the prevalence of diabetes mellitus (DM) is rapidly increasing even in populations with significant undernutrition. The role of energy dense staple crops such as cassava is under query and not yet well understood. In this study, varieties of cassava, made into popular SSA products (fufu and gari dough) were studied for their resistant starch (RS), rapidly digestible starch (RDS) and glycemic index (GI). While the glycemic properties of the varieties studied did not differ significantly, processing any variety into either fufu or gari distinctly impacted RS, RDS and predicted GI (pGI) differently. Specifically, fufu had highest range of RS (1.1-2.1 g/100 g) while gari dough had highest RDS (1.1-1.4 g/100 g) and pGI (54-67). The results from this probe imply that fufu, when consumed, will release glucose in a slower manner than gari, therefore may be better suited in the dietary prevention and management of DM.
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Affiliation(s)
- Toluwalope Emmanuel Eyinla
- Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture, PMB 5230, Ibadan, Oyo State, Nigeria; Department of Human Nutrition and Dietetics, College of Medicine, University of Ibadan, PO Box 22133, Nigeria
| | - Rasaki Ajani Sanusi
- Department of Human Nutrition and Dietetics, College of Medicine, University of Ibadan, PO Box 22133, Nigeria
| | - Busie Maziya-Dixon
- Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture, PMB 5230, Ibadan, Oyo State, Nigeria.
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Boz H. Effect of Rice and Chickpea Flours on Physical, Textural, and Sensorial Properties of Pregelatinized Maize Starch Cake. STARCH-STARKE 2021. [DOI: 10.1002/star.202000239] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Hüseyin Boz
- Gastronomy and Culinary Arts Dept. Tourism Faculty Atatürk University Erzurum 25240 Turkey
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15
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Bento JAC, Ferreira KC, Fidelis MC, Souza Neto MAD, Paixão e Silva GDL, Bataus LAM, Caliari M, Soares Júnior MS. Ultrasound Modification of White Garland‐Lily Starch: Functional, Thermal, and Pasting Properties. STARCH-STARKE 2020. [DOI: 10.1002/star.202000129] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Juliana Aparecida Correia Bento
- Federal University of Goiás (UFG) ‐ School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia, CEP Goiânia 74690‐900 Brazil
| | - Karen Carvalho Ferreira
- Federal University of Goiás (UFG) ‐ School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia, CEP Goiânia 74690‐900 Brazil
| | - Marília Cândido Fidelis
- Federal University of Goiás (UFG) ‐ School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia, CEP Goiânia 74690‐900 Brazil
| | - Menandes Alves de Souza Neto
- Federal University of Goiás (UFG) ‐ School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia, CEP Goiânia 74690‐900 Brazil
| | - Gisele de Lima Paixão e Silva
- Federal University of Goiás (UFG) ‐ School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia, CEP Goiânia 74690‐900 Brazil
| | - Luiz Artur Mendes Bataus
- Federal University of Goiás (UFG) ‐ Institute of Biological Sciences Av. Goiás ‐ Chácaras Califórnia, CP 131, Campus Samambaia, CEP Goiânia 74001‐970 Brazil
| | - Márcio Caliari
- Federal University of Goiás (UFG) ‐ School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia, CEP Goiânia 74690‐900 Brazil
| | - Manoel Soares Soares Júnior
- Federal University of Goiás (UFG) ‐ School of Agronomy Rodovia GO‐462, Km 0, CP 131, Campus Samambaia, CEP Goiânia 74690‐900 Brazil
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16
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Pinto CC, Campelo PH, Michielon de Souza S. Rietveld‐based quantitative phase analysis of B‐type starch crystals subjected to ultrasound and hydrolysis processes. J Appl Polym Sci 2020. [DOI: 10.1002/app.49529] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Camila Costa Pinto
- Graduate Program in Material Science & Engineering (PPGCEM) Federal University of Amazonas (UFAM) Manaus Brazil
| | - Pedro Henrique Campelo
- Graduate Program in Material Science & Engineering (PPGCEM) Federal University of Amazonas (UFAM) Manaus Brazil
- School of Agrarian Science Federal University of Amazonas (UFAM) Manaus Brazil
| | - Sérgio Michielon de Souza
- Graduate Program in Material Science & Engineering (PPGCEM) Federal University of Amazonas (UFAM) Manaus Brazil
- Department of Physics Federal University of Amazonas (UFAM) Manaus Brazil
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17
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Xu Y, Ding J, Gong S, Li M, Yang T, Zhang J. Physicochemical properties of potato starch fermented by amylolytic Lactobacillus plantarum. Int J Biol Macromol 2020; 158:656-661. [PMID: 32387358 DOI: 10.1016/j.ijbiomac.2020.04.245] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 03/22/2020] [Accepted: 04/27/2020] [Indexed: 12/13/2022]
Abstract
This study investigated the effect of fermentation by Lactobacillus plantarum CGMCC 14177 strain on physicochemical properties and morphological characteristics of potato starch. The maximum total amylase and α-amylase production of L. plantarum CGMCC 14177 were 286.8 and 208.1 U/g, respectively. Fermented granules clearly exhibited pocked and dimpled surfaces. The granule properties changed to have a 1.9% increase in relative crystallinity. Overall the starch changed to have slight increases in onset and peak temperature, but resulted decreases of conclusion temperature and enthalpy. Fermentation decreased peak viscosity and breakdown value, while increased trough viscosity, final viscosity, and setback. Further analysis showed that fermentation increased the gel hardness and chewiness of the potato starch, but made little differences in the springiness, cohesiveness and resilience. Collectively, these results provide insight on how Lactobacillus strains can be used to modify the physicochemical properties of potato starch in ways that extend its use in industrial applications.
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Affiliation(s)
- Yihan Xu
- School of Agriculture and Biology, Bor S. Luh Food Safety Research Center, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Jingyu Ding
- College of Food Science and Technology, Shanghai Ocean University, 999 Huchenhuan Road, Shanghai 201306, China
| | - Shengxiang Gong
- School of Agriculture and Biology, Bor S. Luh Food Safety Research Center, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Meng Li
- School of Agriculture and Biology, Bor S. Luh Food Safety Research Center, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China; Wilmar Oleo Co., Ltd., 118 Gaodong Road, Shanghai 200137, China
| | - Tiankui Yang
- Wilmar Oleo Co., Ltd., 118 Gaodong Road, Shanghai 200137, China
| | - Jianhua Zhang
- School of Agriculture and Biology, Bor S. Luh Food Safety Research Center, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China.
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18
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Wang H, Yang Q, Gao L, Gong X, Qu Y, Feng B. Functional and physicochemical properties of flours and starches from different tuber crops. Int J Biol Macromol 2020; 148:324-332. [DOI: 10.1016/j.ijbiomac.2020.01.146] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 01/09/2020] [Accepted: 01/15/2020] [Indexed: 12/19/2022]
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19
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Wu ST, She QM, Tesser R, Serio MD, Zhou CH. Catalytic glycerol dehydration-oxidation to acrylic acid. CATALYSIS REVIEWS 2020. [DOI: 10.1080/01614940.2020.1719611] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Shu Tao Wu
- Research Group for Advanced Materials & Sustainable Catalysis (AMSC), State Key Laboratory Breeding Base of Green Chemistry-Synthesis Technology, Institute of Industrial Catalysis, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou, China
| | - Qi Ming She
- Research Group for Advanced Materials & Sustainable Catalysis (AMSC), State Key Laboratory Breeding Base of Green Chemistry-Synthesis Technology, Institute of Industrial Catalysis, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou, China
- College of Chemistry and Chemical Engineering, Huangshan University, Huangshan, China
| | - Riccardo Tesser
- Department of Chemical Sciences, University of Naples “Federico II”, Naples, Italy
| | - Martino Di Serio
- Department of Chemical Sciences, University of Naples “Federico II”, Naples, Italy
| | - Chun Hui Zhou
- Research Group for Advanced Materials & Sustainable Catalysis (AMSC), State Key Laboratory Breeding Base of Green Chemistry-Synthesis Technology, Institute of Industrial Catalysis, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou, China
- Key Laboratory of High Efficient Processing of Bamboo of Zhejiang Province, China National Bamboo Research Center, Hangzhou, China
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20
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Physicochemical, functional and rheological properties of fermented and non-fermented starch from canary seed (Phalaris canariensis). Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105346] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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21
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Qi Q, Hong Y, Zhang Y, Gu Z, Cheng L, Li Z, Li C. Combinatorial effect of fermentation and drying on the relationship between the structure and expansion properties of tapioca starch and potato starch. Int J Biol Macromol 2020; 145:965-973. [DOI: 10.1016/j.ijbiomac.2019.09.187] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 09/10/2019] [Accepted: 09/22/2019] [Indexed: 11/30/2022]
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22
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Oyeyinka SA, Adeloye AA, Olaomo OO, Kayitesi E. Effect of fermentation time on physicochemical properties of starch extracted from cassava root. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2019.100485] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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23
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24
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FENG N, TANG S, ZHOU M, LV Z, CHEN Y, LI P, WU Q. Optimizing the texture and retrogradation properties of Niangao (Rice Cake) made with naturally fermented rice flour. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.02618] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Shimiao TANG
- Hubei University of Technology, China; Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, China
| | - Mengzhou ZHOU
- Hubei University of Technology, China; Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, China
| | | | - Yuanyuan CHEN
- Hubei University of Technology, China; Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, China
| | - Panheng LI
- Hubei University of Technology, China; Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, China
| | - Qian WU
- Hubei University of Technology, China; Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, China
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25
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Combining ozone and ultrasound technologies to modify maize starch. Int J Biol Macromol 2019; 139:63-74. [DOI: 10.1016/j.ijbiomac.2019.07.161] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2019] [Revised: 07/03/2019] [Accepted: 07/25/2019] [Indexed: 11/20/2022]
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26
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Matta Junior M, Castanha N, dos Anjos CBP, Augusto PED, Sarmento SBS. Ozone technology as an alternative to fermentative processes to improve the oven-expansion properties of cassava starch. Food Res Int 2019; 123:56-63. [DOI: 10.1016/j.foodres.2019.04.050] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2019] [Revised: 04/15/2019] [Accepted: 04/17/2019] [Indexed: 02/03/2023]
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27
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Castanha N, Villar J, Matta Junior MDD, Anjos CBPD, Augusto PED. Structure and properties of starches from Arracacha (Arracacia xanthorrhiza) roots. Int J Biol Macromol 2018; 117:1029-1038. [DOI: 10.1016/j.ijbiomac.2018.06.015] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2018] [Revised: 05/28/2018] [Accepted: 06/04/2018] [Indexed: 11/28/2022]
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28
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Kumoro AC, Hidayat JP. Functional and thermal properties of flour obtained from submerged fermentation of durian (Durio zibethinus Murr.) Seed chips using Lactobacillus plantarum. POTRAVINARSTVO 2018. [DOI: 10.5219/965] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Durian (Durio zibethinus Murr.) is one of the most popular seasonal fruits in South East Asia, mainly Thailand, Indonesia, Malaysia and the Philippines. After consuming of the fruit pulp, the abundant durian seeds are usually disposed. However, they can be eaten after being boiled, roasted, baked, fried or cooked. Unfortunately, there is no sufficient information on the innovative utilizations of the durian seeds as raw materials in the preparation of modern foods. This study aims to characterize the functional and thermal properties of native and fermented durian seed flour obtained from submerged fermentation of durian seed chips using Lactobacillus plantarum, so that this information can be used as the basis in the development of functional foods. The effect of solid consistency (5 - 25% w/v), inoculum size (2.5 - 15% w/v) and time (0 - 40 h) on the swelling power, water solubility, water absorption capacity, oil absorption capacity, carbonyl and carboxyl content, degree of substitution and gelatinization temperature of the flour were investigated. Fermentation was found to alter all of the functional and thermal properties of durian seed flour. Although fermentation increased the gelatinization temperature and oil absorption capacity of durian seed flour, their value were still lower than that of wheat flour. Based on the carboxyl group content and degree of substitution, the fermented durian seed flour obtained from fermentation of durian seed chips at 15% w/v solid consistency and 5% v/v inoculums size for 24 h is safe for consumption. Fermented durian seed flour exhibits similar functional properties to that of wheat flour and offers its superiority and high potential applications in the food industry over wheat flour due to its high fiber content (8.50 ±0.26%), but low fat content (0.63 ±0.03%). However, rigorous research should be conducted to ensure the acceptability and practical implementation of fermented durian seed flour as raw material for the manufacture of bread, cookies, cake and noodle.
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Londoño-Restrepo SM, Rincón-Londoño N, Contreras-Padilla M, Millan-Malo BM, Rodriguez-Garcia ME. Morphological, structural, thermal, compositional, vibrational, and pasting characterization of white, yellow, and purple Arracacha Lego-like starches and flours (Arracacia xanthorrhiza). Int J Biol Macromol 2018. [DOI: 10.1016/j.ijbiomac.2018.03.021] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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30
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Garcia Silveira TM, Tapia-Blácido DR. Is isolating starch from the residue of annatto pigment extraction feasible? Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.027] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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31
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Effect of modification with 1,4-α-glucan branching enzyme on the rheological properties of cassava starch. Int J Biol Macromol 2017; 103:630-639. [DOI: 10.1016/j.ijbiomac.2017.05.045] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2016] [Revised: 04/28/2017] [Accepted: 05/11/2017] [Indexed: 11/18/2022]
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