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Dega V, Barbhai MD. Exploring the underutilized novel foods and starches for formulation of low glycemic therapeutic foods: a review. Front Nutr 2023; 10:1162462. [PMID: 37153914 PMCID: PMC10160467 DOI: 10.3389/fnut.2023.1162462] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Accepted: 03/27/2023] [Indexed: 05/10/2023] Open
Abstract
Rising incidences of life-style disorders like obesity, diabetes and cardiovascular diseases are a matter of concern coupled with escalated consumption of highly refined and high energy foods with low nutrient density. Food choices of consumers have witnessed significant changes globally with rising preference to highly processed palatable foods. Thus, it calls food scientists, researchers and nutritionists' attention towards developing and promoting pleasant-tasting yet healthy foods with added nutritional benefits. This review highlights selected underutilized and novel ingredients from different food sources and their by-products that are gaining popularity because of their nutrient density, that can be employed to improve the nutritional quality of conventionally available empty-calorie foods. It also emphasizes on the therapeutic benefits of foods developed from these understudied grains, nuts, processing by-products of grains, fruits- and vegetable-byproducts and nutraceutical starches. This review aims to draw attention of food scientists and industrialists towards popularizing the utilization of these unconventional, yet nutrient rich foods sources in improving the nutritional profile of the conventional foods lacking in nutrient density.
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2
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Optimisation of the techno-functional and thermal properties of heat moisture treated Bambara groundnut starch using response surface methodology. Sci Rep 2023; 13:2261. [PMID: 36755062 PMCID: PMC9908914 DOI: 10.1038/s41598-023-28451-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Accepted: 01/18/2023] [Indexed: 02/10/2023] Open
Abstract
This work optimised the techno-functional and thermal properties of heat moisture treated Bambara groundnut starch (BGS). A central composite rotatable design (Design-Expert software v8.0.1.0) comprising two independent factors of temperature and time was used. Extracted BGS were subjected to heat-moisture treatment (HMT) at 80-120 °C for 30-90 min at different moisture levels of 15% (HMT 15-BGS), 25% (HMT 25-BGS) and 35% (HMT 35-BGS). The optimum HMT conditions for BGS were found to be 80 °C for 30 min (HMT 15), 105.74 °C for 30 min (HMT 25), and 113.16 °C for 30 min (HMT 35). The desirability values of the obtained optimum conditions were 0.63 (HMT 15) and 1.00 (HMT 25 and 35). In HMT 35-BGS, water absorption capacity was significantly affected by the quadratic effect of temperature and time. In contrast, solubility was significantly affected by the linear effect of time and the quadratic effect of temperature. Temperature and treatment time had no significant effect (p ≥ 0.05) on the differential scanning calorimetry thermal properties of HMT 15, 25 and 35-BGS. Scanning electron micrographs of optimised BGS showed round and oval-shaped starch granules ranging from 4.2 to 4.7 mm (width) and 10 μm for length. Unmodified and optimised HMT-BGS showed characteristic FTIR bands linked with common starches. All BGS samples displayed multiple vibrations in the region below 1000 cm-1 due to the skeletal vibrations of the glucose pyranose ring.
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3
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Chinma CE, Abu JO, Afolabi FH, Nwankwo P, Adebo JA, Oyeyinka SA, Njobeh PB, Adebo OA. Structure, in vitro starch digestibility and physicochemical properties of starch isolated from germinated Bambara groundnut. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:190-199. [PMID: 36618047 PMCID: PMC9813325 DOI: 10.1007/s13197-022-05604-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/06/2022] [Accepted: 09/18/2022] [Indexed: 11/07/2022]
Abstract
This study investigated the effect of germination time (0, 24, 48 and 72 h) on the physicochemical characteristics, in vitro starch digestibility and microstructural changes in Bambara groundnut starch. The starch yield, lightness (L*) value, amylose content and resistant starch contents of isolated starches decreased significantly (p ≤ 0.05) with increasing germination time. Scanning electron microscopy revealed that starch from raw and germinated Bambara grains were smooth with no evidence of starch degradation and were mainly oval shaped, with some granule's irregular and kidney shaped. Water absorption capacity (1.33-1.90 g/g), swelling power (2.12-16.53 g/g), solubility index (1.14-13.04 g/g), and dispersibility (75.92-86.47%) greatly increased as germination timed increased. Germination did not alter the X-ray diffraction pattern (Type-A) but increased the relative crystallinity of the starches. The peak gelatinization temperatures (73.23-73.91 °C) of starch from germinated Bambara were significantly higher than native starch (72.81 °C). Native starch and starch from germinated Bambara grains had substantially high proportion of resistant starch (approx. 73%) and high pasting temperatures (approx. 88 °C). Conclusively, germination significantly changed starch structure at molecular level and impacted functionality.
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Affiliation(s)
- Chiemela Enyinnaya Chinma
- Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa
| | - Joseph Oneh Abu
- Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria
- Department of Food Science and Technology, University of Agriculture Makurdi, Makurdi, Nigeria
| | - Funmilayo Hannah Afolabi
- Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria
| | - Peace Nwankwo
- Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria
| | - Janet Adeyinka Adebo
- Food Evolution Research Laboratory, School of Hospitality and Tourism, College of Business and Economics, University of Johannesburg, Bunting Campus, Gauteng, South Africa
| | - Samson Adeoye Oyeyinka
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa
- National Centre for Food Manufacturing, University of Lincoln, Holbeach, PE12 7PT UK
| | - Patrick Berka Njobeh
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa
| | - Oluwafemi Ayodeji Adebo
- Food Innovation Research Group, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa
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4
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Nwaogazie FO, Akinwande BA, Oyeyinka SA. Physicochemical properties of Bambara groundnut (
Vigna subterranea
) starch annealed at different temperatures. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Bolanle A. Akinwande
- Department of Food Science Ladoke Akintola University of Technology Ogbomoso Nigeria
| | - Samson A. Oyeyinka
- Centre of Excellence in Agri‐food Technologies, National Centre for Food Manufacturing University of Lincoln Holbeach, PE12 7FJ UK
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5
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Duijsens D, Gwala S, Pallares AP, Pälchen K, Hendrickx M, Grauwet T. How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility. Compr Rev Food Sci Food Saf 2021; 20:5067-5096. [PMID: 34402573 DOI: 10.1111/1541-4337.12826] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 06/22/2021] [Accepted: 07/14/2021] [Indexed: 01/12/2023]
Abstract
Pulses are increasingly being put forward as part of healthy diets because they are rich in protein, (slowly digestible) starch, dietary fiber, minerals, and vitamins. In pulses, nutrients are bioencapsulated by a cell wall, which mostly survives cooking followed by mechanical disintegration (e.g., mastication). In this review, we describe how different steps in the postharvest pulse value chain affect starch and protein digestion and the mineral bioaccessibility of pulses by influencing both their nutritional composition and structural integrity. Processing conditions that influence structural characteristics, and thus potentially the starch and protein digestive properties of (fresh and hard-to-cook [HTC]) pulses, have been reported in literature and are summarized in this review. The effect of thermal treatment on the pulse microstructure seems highly dependent on pulse type-specific cell wall properties and postharvest storage, which requires further investigation. In contrast to starch and protein digestion, the bioaccessibility of minerals is not dependent on the integrity of the pulse (cellular) tissue, but is affected by the presence of mineral antinutrients (chelators). Although pulses have a high overall mineral content, the presence of mineral antinutrients makes them rather poorly accessible for absorption. The negative effect of HTC on mineral bioaccessibility cannot be counteracted by thermal processing. This review also summarizes lessons learned on the use of pulses for the preparation of foods, from the traditional use of raw-milled pulse flours, to purified pulse ingredients (e.g., protein), to more innovative pulse ingredients in which cellular arrangement and bioencapsulation of macronutrients are (partially) preserved.
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Affiliation(s)
- Dorine Duijsens
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Shannon Gwala
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Andrea Pallares Pallares
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Katharina Pälchen
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Marc Hendrickx
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Tara Grauwet
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
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6
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Luo X, Cheng B, Zhang W, Shu Z, Wang P, Zeng X. Structural and functional characteristics of Japonica rice starches with different amylose contents. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1927194] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Xianli Luo
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Bei Cheng
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
| | - Wei Zhang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
- Inspection and Testing Center of Weifang, Weifang, China
| | - Zaixi Shu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
| | - Pingping Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
| | - Xuefeng Zeng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
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7
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Oyeyinka SA, Akintayo OA, Adebo OA, Kayitesi E, Njobeh PB. A review on the physicochemical properties of starches modified by microwave alone and in combination with other methods. Int J Biol Macromol 2021; 176:87-95. [PMID: 33577814 DOI: 10.1016/j.ijbiomac.2021.02.066] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 02/08/2021] [Accepted: 02/08/2021] [Indexed: 12/15/2022]
Abstract
Native starches are unsuitable for most industrial applications. Therefore, they are modified to improve their application in the industry. Starch may be modified using enzymatic, genetic, chemical, and physical methods. Due to the demand for safe foods by consumers, researchers are focusing on the use of cheap, safe and environmentally friendly methods such as the use of physical means for starch modification. Microwave heating of starch is a promising physical method for starch modification due to its advantages such as homogeneous operation throughout the whole sample volume, shorter processing time, greater penetration depth and better product quality. More recently, the use of synergistic methods for starch modification is being encouraged because they confer better functionality on starch than single methods. This review summarizes the present knowledge on the structure and physicochemical properties of starches from different botanical origins modified using microwave heating alone and in combination with other starch modification methods.
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Affiliation(s)
- Samson A Oyeyinka
- Department of Biotechnology and Food Technology, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa; Department of Food Technology, College of Industrial Technology, Bicol University, Legazpi, Philippines.
| | - Olaide A Akintayo
- Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria
| | - Oluwafemi A Adebo
- Department of Biotechnology and Food Technology, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa
| | - Eugénie Kayitesi
- Department of Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa
| | - Patrick B Njobeh
- Department of Biotechnology and Food Technology, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa.
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8
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Tan XL, Azam-Ali S, Goh EV, Mustafa M, Chai HH, Ho WK, Mayes S, Mabhaudhi T, Azam-Ali S, Massawe F. Bambara Groundnut: An Underutilized Leguminous Crop for Global Food Security and Nutrition. Front Nutr 2020; 7:601496. [PMID: 33363196 PMCID: PMC7758284 DOI: 10.3389/fnut.2020.601496] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Accepted: 11/02/2020] [Indexed: 12/14/2022] Open
Abstract
Rapid population growth, climate change, intensive monoculture farming, and resource depletion are among the challenges that threaten the increasingly vulnerable global agri-food system. Heavy reliance on a few major crops is also linked to a monotonous diet, poor dietary habits, and micronutrient deficiencies, which are often associated with diet-related diseases. Diversification-of both agricultural production systems and diet-is a practical and sustainable approach to address these challenges and to improve global food and nutritional security. This strategy is aligned with the recommendations from the EAT-Lancet report, which highlighted the urgent need for increased consumption of plant-based foods to sustain population and planetary health. Bambara groundnut (Vigna subterranea (L.) Verdc.), an underutilized African legume, has the potential to contribute to improved food and nutrition security, while providing solutions for environmental sustainability and equity in food availability and affordability. This paper discusses the potential role of Bambara groundnut in diversifying agri-food systems and contributing to enhanced dietary and planetary sustainability, with emphasis on areas that span the value chain: from genetics, agroecology, nutrition, processing, and utilization, through to its socioeconomic potential. Bambara groundnut is a sustainable, low-cost source of complex carbohydrates, plant-based protein, unsaturated fatty acids, and essential minerals (magnesium, iron, zinc, and potassium), especially for those living in arid and semi-arid regions. As a legume, Bambara groundnut fixes atmospheric nitrogen to improve soil fertility. It is resilient to adverse environmental conditions and can yield on poor soil. Despite its impressive nutritional and agroecological profile, the potential of Bambara groundnut in improving the global food system is undermined by several factors, including resource limitation, knowledge gap, social stigma, and lack of policy incentives. Multiple research efforts to address these hurdles have led to a more promising outlook for Bambara groundnut; however, there is an urgent need to continue research to realize its full potential.
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Affiliation(s)
- Xin Lin Tan
- Future Food Beacon Malaysia, University of Nottingham Malaysia, Semenyih, Malaysia
- School of Biosciences, University of Nottingham Malaysia, Semenyih, Malaysia
| | - Susan Azam-Ali
- Future Food Beacon Malaysia, University of Nottingham Malaysia, Semenyih, Malaysia
- School of Biosciences, University of Nottingham Malaysia, Semenyih, Malaysia
| | - Ee Von Goh
- Future Food Beacon Malaysia, University of Nottingham Malaysia, Semenyih, Malaysia
- School of Biosciences, University of Nottingham Malaysia, Semenyih, Malaysia
| | - Maysoun Mustafa
- Future Food Beacon Malaysia, University of Nottingham Malaysia, Semenyih, Malaysia
- School of Biosciences, University of Nottingham Malaysia, Semenyih, Malaysia
| | - Hui Hui Chai
- Future Food Beacon Malaysia, University of Nottingham Malaysia, Semenyih, Malaysia
- School of Biosciences, University of Nottingham Malaysia, Semenyih, Malaysia
| | - Wai Kuan Ho
- Future Food Beacon Malaysia, University of Nottingham Malaysia, Semenyih, Malaysia
- School of Biosciences, University of Nottingham Malaysia, Semenyih, Malaysia
| | - Sean Mayes
- Plant and Crop Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Leicestershire, United Kingdom
| | - Tafadzwanashe Mabhaudhi
- Center for Transformative Agricultural and Food Systems, School of Agricultural, Earth & Environmental Sciences, University of KwaZulu-Natal, Scottsville, South Africa
| | - Sayed Azam-Ali
- School of Biosciences, University of Nottingham Malaysia, Semenyih, Malaysia
| | - Festo Massawe
- Future Food Beacon Malaysia, University of Nottingham Malaysia, Semenyih, Malaysia
- School of Biosciences, University of Nottingham Malaysia, Semenyih, Malaysia
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9
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Li Y, Shabani KI, Liu H, Guo Q, Liu X. Structural, physicochemical and rheological properties of a novel native starch obtained from Rhizoma Gastrodiae. FOOD STRUCTURE 2020. [DOI: 10.1016/j.foostr.2020.100148] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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10
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Ramsookmohan S, Venter S, Mellem JJ. The effect of processing on the physicochemical properties and amino acid profile of flour from
Amaranthus cruentus. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14677] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sonaal Ramsookmohan
- Department of Biotechnology and Food Technology Durban University of Technology Durban South Africa
| | - Sonja Venter
- Agricultural Research Council‐Vegetable and Ornamental Plant Institute Pretoria South Africa
| | - John J. Mellem
- Department of Biotechnology and Food Technology Durban University of Technology Durban South Africa
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11
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Hussin H, Gregory PJ, Julkifle AL, Sethuraman G, Tan XL, Razi F, Azam-Ali SN. Enhancing the Nutritional Profile of Noodles With Bambara Groundnut (Vigna subterranea) and Moringa (Moringa oleifera): A Food System Approach. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.00059] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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12
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Oyeyinka SA, Singh S, Amonsou EO. Physicochemical and Mechanical Properties of Bambara Groundnut Starch Films Modified with Stearic Acid. J Food Sci 2016; 82:118-123. [DOI: 10.1111/1750-3841.13559] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2016] [Revised: 10/06/2016] [Accepted: 10/23/2016] [Indexed: 12/01/2022]
Affiliation(s)
- Samson A. Oyeyinka
- Dept. of Biotechnology and Food Technology; Durban Univ. of Technology; KwaZulu-Natal Durban South Africa
| | - Suren Singh
- Dept. of Biotechnology and Food Technology; Durban Univ. of Technology; KwaZulu-Natal Durban South Africa
| | - Eric O. Amonsou
- Dept. of Biotechnology and Food Technology; Durban Univ. of Technology; KwaZulu-Natal Durban South Africa
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13
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Oyeyinka SA, Singh S, Ma Y, Amonsou EO. Effect of high-pressure homogenization on structural, thermal and rheological properties of bambara starch complexed with different fatty acids. RSC Adv 2016. [DOI: 10.1039/c6ra16452h] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The effect of high-pressure homogenization (HPH) on the degree of complexation of different fatty acids with bambara starch was studied.
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Affiliation(s)
- Samson A. Oyeyinka
- Department of Biotechnology and Food Technology
- Durban University of Technology
- Durban
- South Africa
- School of Food Science and Engineering
| | - Suren Singh
- Department of Biotechnology and Food Technology
- Durban University of Technology
- Durban
- South Africa
| | - Ying Ma
- School of Food Science and Engineering
- Harbin Institute of Technology
- Harbin
- China
| | - Eric O. Amonsou
- Department of Biotechnology and Food Technology
- Durban University of Technology
- Durban
- South Africa
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