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Wei W, Wu M, Ren W, Yu H, Sun D. Preparation of crosslinked starches with enhanced and tunable gel properties by the cooperative crosslinking-extrusion combined modification. Carbohydr Polym 2024; 324:121473. [PMID: 37985039 DOI: 10.1016/j.carbpol.2023.121473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 09/06/2023] [Accepted: 10/08/2023] [Indexed: 11/22/2023]
Abstract
Due to its safety and palatability, the citric acid crosslinking modification is an excellent way to modify the properties of starch gels. However, the application of this method is restricted by the low degree of crosslinking of gels produced by this method in the hydrogel system. To produce citric acid-crosslinked starch with improved strength and tunable gel characteristics, a novel ion-esterification cooperative crosslinking-extrusion combined (CCEC) modification approach is presented in this study. The linear and nonlinear rheological characteristics of the samples were measured to evaluate the effectiveness of CCEC modification. Findings disclosed that at 0.1 % strain, the elastic modulus of the CCEC-modified starch (SC-0.5Zn2+, G' = 1522.29 ± 36.31) exhibited a significant rise of 387.27 % as compared to the elastic modulus of citric acid-crosslinked starch (SC, G' = 318.29 ± 11.62). Furthermore, changing the cation concentration allowed for efficient control of the gel's rheological characteristics. The samples were characterized by SEM, FTIR, XRD, and XPS. The CCEC-modified gels had a smaller pore size distribution and a denser honeycomb porous structure. The CCEC modification reaction involves ester bonds and electrostatic attraction. This research is essential to elucidate how coupled physicochemical modification techniques affect the manipulation of starch gel characteristics.
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Affiliation(s)
- Wenguang Wei
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Min Wu
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.
| | - Weike Ren
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Haoze Yu
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Dongyu Sun
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
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2
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Giura L, Urtasun L, Ansorena D, Astiasaran I. Comparison between the use of hydrocolloids (xanthan gum) and high-pressure processing to obtain a texture-modified puree for dysphagia. Food Res Int 2023; 170:112975. [PMID: 37316059 DOI: 10.1016/j.foodres.2023.112975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 05/10/2023] [Accepted: 05/13/2023] [Indexed: 06/16/2023]
Abstract
Enriched lentil protein vegetable purees (10% zucchini, 10% carrots, 2.5% extra virgin olive oil and 21.8% lentil protein concentrate) suitable for people with dysphagia were developed with 0.8% xanthan gum (XG) or 600 MPa/5 min high pressure processing (HPP) treatment with the aim of comparing their rheological and textural properties. Selection of the appropriate XG % and HPP conditions was made by performing initial pilot trials. Purees showed a good nutritional profile (12% protein, 3.4% fiber, 100 Kcal/100 g), being adequate for people with dysphagia. Microbiological testing of HPP treated purees indicated that it has a good shelf-life under refrigerated conditions 14 days). Both types of purees showed a gel-like character (tan delta 0.161-0.222) and higher firmness, consistency and cohesiveness than control samples. Comparing XG and HPP samples at time 0, HPP treated purees showed the highest stiffness ( G'), the lowest deformability capacity (yield strainLVR) and the lowest structural stability (yield stressLVR). With storage, HPP treatment samples showed significant increases in all rheological and textural parameters. These results confirm the suitability of HPP as an alternative technology to hydrocolloids for the obtained dysphagia dishes.
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Affiliation(s)
- Larisa Giura
- Department of Nutrition, Food Science and Physiology, Center for Nutrition Research, Faculty of Pharmacy and Nutrition, Universidad de Navarra, IDISNA - Instituto de Investigación Sanitaria de Navarra, Pamplona, C/Irunlarrea s/n 31008 Pamplona, Spain; National Centre for Food Technology and Safety (CNTA), NA 134, Km. 53, 31570 San Adrián, Navarre, Spain.
| | - Leyre Urtasun
- National Centre for Food Technology and Safety (CNTA), NA 134, Km. 53, 31570 San Adrián, Navarre, Spain.
| | - Diana Ansorena
- Department of Nutrition, Food Science and Physiology, Center for Nutrition Research, Faculty of Pharmacy and Nutrition, Universidad de Navarra, IDISNA - Instituto de Investigación Sanitaria de Navarra, Pamplona, C/Irunlarrea s/n 31008 Pamplona, Spain.
| | - Iciar Astiasaran
- Department of Nutrition, Food Science and Physiology, Center for Nutrition Research, Faculty of Pharmacy and Nutrition, Universidad de Navarra, IDISNA - Instituto de Investigación Sanitaria de Navarra, Pamplona, C/Irunlarrea s/n 31008 Pamplona, Spain
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3
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Saho VTN, Njintang YN. Morphological, textural analysis and freeze-thaw stability of starches from legume grow in Cameroon. BRAZ J BIOL 2023; 84:e269844. [PMID: 37436205 DOI: 10.1590/1519-6984.269844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Accepted: 04/06/2023] [Indexed: 07/13/2023] Open
Abstract
Starches from some legume grown in Cameroon were evaluated for their granule structure and size, turbidity, firmness and gel strength, thermal and freeze-thaw properties. Amylose contents were in the range of 26.21%-44.85%. Morphological analysis of the starch granules showed bimodal distribution, multiple sizes and shapes from small spherical to the bigger kidney shape. Significant differences were observed among starch in light transmittance, firmness and gel strength. The thermal parameters of starches were evaluated using differential scanning calorimeter and significant differences were observed. The peak gelatinisation temperature was positively correlated to starch granule size but the amylose content showed no evidence of their impact on legume starch properties studied. The data reported can be useful to facilitate the selection of variety of legume and conditions closer to the desired application.
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Affiliation(s)
- V T N Saho
- University of Ngaoundere, Institute of Technology, Department of Food Engineering and Control of Quality, Ngaoundere, Cameroon
| | - Y N Njintang
- University of Ngaoundere, National School of Agro-Industrial Sciences - ENSAI, Ngaoundere, Adamaoua, Cameroon
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4
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Giura L, Urtasun L, Astiasaran I, Ansorena D. Application of HPP for the Development of a Dessert Elaborated with Casein and Cocoa for a Dysphagia Diet. Foods 2023; 12:foods12040882. [PMID: 36832957 PMCID: PMC9957160 DOI: 10.3390/foods12040882] [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: 01/17/2023] [Revised: 02/10/2023] [Accepted: 02/16/2023] [Indexed: 02/22/2023] Open
Abstract
In this study, the application of high-pressure processing (HPP) for optimizing the texture of a cocoa dessert rich in casein and developed for people with dysphagia was investigated. Different treatments (250 MPa/15 min; 600 MPa/5 min) and protein concentrations (10-15%) were combined and evaluated for choosing the optimum combination leading to an adequate texture. The selected formulation was a dessert containing 4% cocoa and 10% casein and subjected to 600 MPa for 5 min. It showed a high nutritional value (11.5% protein) and high antioxidant capacity, which was slightly affected by the HPP processing. The rheological and textural properties showed that HPP had a clear effect on the dessert structure. The loss tangent decreased from 2.692 to 0.165, indicating the transition from a liquid to a gel-like structure, which is in a suitable range for dysphagia foods. During storage (14 and 28 days at 4 °C), progressive significant changes in the structure of the dessert were observed. A decrease in all rheological and textural parameters occurred, except for the loss of tangent, which increased its value. In any case, at 28 days of storage, samples maintained the weak gel-like structure (0.686 loss tangent) that is acceptable for dysphagia management.
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Affiliation(s)
- Larisa Giura
- Centro de Investigación en Nutrición, Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, IDISNA—Instituto de Investigación Sanitaria de Navarra, Universidad de Navarra, 31008 Pamplona, Spain
- National Centre for Food Technology and Safety (CNTA), Crta-Na 134-km 53, 31570 San Adrian, Spain
| | - Leyre Urtasun
- Centro de Investigación en Nutrición, Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, IDISNA—Instituto de Investigación Sanitaria de Navarra, Universidad de Navarra, 31008 Pamplona, Spain
| | - Iciar Astiasaran
- National Centre for Food Technology and Safety (CNTA), Crta-Na 134-km 53, 31570 San Adrian, Spain
| | - Diana Ansorena
- National Centre for Food Technology and Safety (CNTA), Crta-Na 134-km 53, 31570 San Adrian, Spain
- Correspondence:
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Food Fortification of Instant Pulse Porridge Powder with Improved Iron and Zinc Bioaccessibility Using Roselle Calyx. Nutrients 2022; 14:nu14194070. [PMID: 36235722 PMCID: PMC9573692 DOI: 10.3390/nu14194070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 09/26/2022] [Accepted: 09/28/2022] [Indexed: 11/17/2022] Open
Abstract
Undernutrition and mineral deficiencies negatively impact both the health and academic performance of school children, while diets high in phytic acid and some phenolics inhibit the absorption of minerals such as iron and zinc. This study developed instant porridge powders rich in iron and zinc using pregelatinized chickpea flour (PCPF) and pregelatinized foxtail millet flour (PFMF) and assessed the potential of utilizing roselle calyx powder (RCP) as a source of organic acids to enhance its iron and zinc bioaccessibility. Physical properties, nutrients, mineral inhibitors and in vitro iron and zinc bioaccessibility of different proportions of PCPF, PFMF and RCP in instant porridge powders were evaluated. Three instant porridge powder formulations including instant chickpea powder (ICP) using PCPF, instant composite flour (ICF) using PCPF and PFMF and instant pulse porridge powder (IPP) using PCPF, PFMF and RCP were developed. Results show that all instant porridge powders were accepted by sensory evaluation, while different ingredients impacted color, consistency and the viscosity index. Addition of RCP improved the bioaccessibility of iron (1.3-1.6-fold) and zinc (1.3-1.9-fold). A 70 g serving of these instant porridge powders substantially contributed to daily protein, iron and zinc requirement for children aged 7-9 years. These porridge powders hold potential to serve as school meals for young children in low-to-middle income countries.
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Pematilleke N, Kaur M, Adhikari B, Torley PJ. Investigation of the effects of addition of carboxy methyl cellulose (CMC) and tapioca starch (TS) on the beef patties targeted to the needs of people with dysphagia: A mixture design approach. Meat Sci 2022; 191:108868. [DOI: 10.1016/j.meatsci.2022.108868] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 05/23/2022] [Accepted: 05/24/2022] [Indexed: 12/14/2022]
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7
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Ibañez FC, Merino G, Marín-Arroyo MR, Beriain MJ. Instrumental and sensory techniques to characterize the texture of foods suitable for dysphagic people: A systematic review. Compr Rev Food Sci Food Saf 2022; 21:2738-2771. [PMID: 35481665 DOI: 10.1111/1541-4337.12957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2021] [Revised: 03/14/2022] [Accepted: 03/18/2022] [Indexed: 11/29/2022]
Abstract
The interest to characterize texture-modified foods (TMFs) intended for people with oropharyngeal dysphagia (OD) has grown significantly since 2011. Several instrumental and sensory techniques have been applied in the analysis of these foods. The objective of the present systematic review was to identify the most appropriate techniques, especially for the food industry and clinical setting. The search was carried out in three online databases according to the "Preferred Reporting Items for Systematic Reviews and Meta-Analyses" (PRISMA). Across the multiple trials reviewed, Texture Profile Analysis and the Uniaxial Compression Test were most used as the instrumental technique for solid foods, and the Back Extrusion Test for fluid and semisolid foods. All trials used descriptive analysis as the sensory technique. However, the experimental conditions of the trials lacked standardization. Consequently, the results of the trials were not comparable. To properly characterize the texture of TMFs intended for OD by each technique, an international consensus is needed to establish standardized experimental conditions. Methods based on these techniques should also be validated by collaborative studies to verify repeatability, replicability, and reproducibility.
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Affiliation(s)
- Francisco C Ibañez
- Institute for Sustainability and Food Chain Innovation, Universidad Pública de Navarra, Pamplona, Spain
| | - Gorka Merino
- Institute for Sustainability and Food Chain Innovation, Universidad Pública de Navarra, Pamplona, Spain
| | | | - María José Beriain
- Institute for Sustainability and Food Chain Innovation, Universidad Pública de Navarra, Pamplona, Spain
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Zaman SA, Kamilah H, Seruji AZRA, Pa’ee KF, Sarbini SR. Physicochemical properties and the functional food potential of resistant sago (Metroxylon sagu) starch type IV produced by phosphorylation/acetylation treatment. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01263-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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9
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Sungsinchai S, Niamnuy C, Seubsai A, Prapainainar P, Wattanapan P, Thakhiew W, Raghavan V, Devahastin S. Comparative evaluation of the effect of microfluidisation on physicochemical properties and usability as food thickener and Pickering emulsifier of autoclaved and TEMPO‐oxidised nanofibrillated cellulose. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15096] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Sirada Sungsinchai
- Department of Chemical Engineering Faculty of Engineering Kasetsart University 50 Ngam Wong Wan Road Chatuchak, Bangkok 10900 Thailand
| | - Chalida Niamnuy
- Department of Chemical Engineering Faculty of Engineering Kasetsart University 50 Ngam Wong Wan Road Chatuchak, Bangkok 10900 Thailand
- Center for Advanced Studies in Nanotechnology and Its Applications in Chemical, Food and Agricultural Industries Kasetsart University 50 Ngam Wong Wan Road Chatuchak, Bangkok 10900 Thailand
- Research Network of NANOTEC‐KU on NanoCatalysts and NanoMaterials for Sustainable Energy and Environment Kasetsart University 50 Ngam Wong Wan Road Chatuchak, Bangkok 10900 Thailand
| | - Anusorn Seubsai
- Department of Chemical Engineering Faculty of Engineering Kasetsart University 50 Ngam Wong Wan Road Chatuchak, Bangkok 10900 Thailand
- Research Network of NANOTEC‐KU on NanoCatalysts and NanoMaterials for Sustainable Energy and Environment Kasetsart University 50 Ngam Wong Wan Road Chatuchak, Bangkok 10900 Thailand
| | - Paweena Prapainainar
- Department of Chemical Engineering Faculty of Engineering Kasetsart University 50 Ngam Wong Wan Road Chatuchak, Bangkok 10900 Thailand
- Research Network of NANOTEC‐KU on NanoCatalysts and NanoMaterials for Sustainable Energy and Environment Kasetsart University 50 Ngam Wong Wan Road Chatuchak, Bangkok 10900 Thailand
| | - Pattra Wattanapan
- Department of Rehabilitation Medicine Faculty of Medicine Khon Kaen University 123 Mittapap Road Muang, Khon Kaen 40002 Thailand
- Dysphagia Research Group Khon Kaen University Khon Kaen 40002 Thailand
| | - Wasina Thakhiew
- Department of Nutrition Faculty of Public Health Mahidol University 420/1 Ratchawithi Road Ratchathewi, Bangkok 10400 Thailand
| | - Vijaya Raghavan
- Department of Bioresource Engineering Faculty of Agricultural and Environmental Sciences McGill University Macdonald Campus, 21111 Lakeshore Road Ste. Anne de Bellevue QC H9X 3V9 Canada
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory Department of Food Engineering Faculty of Engineering King Mongkut’s University of Technology Thonburi 126 Pracha u‐tid Road Tungkru, Bangkok 10140 Thailand
- The Academy of Science The Royal Society of Thailand Dusit, Bangkok 10300 Thailand
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10
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Soto Morales B, Liu R, Olguin J, Ziegler AM, Herrera SM, Backer-Kelley KL, Kelley KL, Hudalla GA. Injectable nanofibrillar hydrogels based on charge-complementary peptide co-assemblies. Biomater Sci 2021; 9:2494-2507. [PMID: 33438696 PMCID: PMC8274480 DOI: 10.1039/d0bm01372b] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Injectable hydrogels are attractive for therapeutic delivery because they can be locally administered through minimally-invasive routes. Charge-complementary peptide nanofibers provide hydrogels that are suitable for encapsulation of biotherapeutics, such as cells and proteins, because they assemble under physiological temperature, pH, and ionic strength. However, relationships between the sequences of charge-complementary peptides and the physical properties of the hydrogels that they form are not well understood. Here we show that hydrogel viscoelasticity, pore size, and pore structure depend on the pairing of charge-complementary "CATCH(+/-)" peptides. Oscillatory rheology demonstrated that co-assemblies of CATCH(4+/4-), CATCH(4+/6-), CATCH(6+/4-), and CATCH(6+/6-) formed viscoelastic gels that can recover after high-shear and high-strain disruption, although the extent of recovery depends on the peptide pairing. Cryogenic scanning electron microscopy demonstrated that hydrogel pore size and pore wall also depend on peptide pairing, and that these properties change to different extents after injection. In contrast, no obvious correlation was observed between nanofiber charge state, measured with ζ-potential, and hydrogel physical properties. CATCH(4+/6-) hydrogels injected into the subcutaneous space elicited weak, transient inflammation whereas CATCH(6+/4-) hydrogels induced stronger inflammation. No antibodies were raised against the CATCH(4+) or CATCH(6-) peptides following multiple challenges in vehicle or when co-administered with an adjuvant. These results demonstrate that CATCH(+/-) peptides form biocompatible injectable hydrogels with viscoelastic properties that can be tuned by varying peptide sequence, establishing their potential as carriers for localized delivery of therapeutic cargoes.
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Affiliation(s)
- Bethsymarie Soto Morales
- J. Crayton Pruitt Family Department of Biomedical Engineering, University of Florida, Gainesville, Florida 32611, USA.
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11
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Physicochemical, morpho-structural and rheological characterization of starches from three Phaseolus spp. landraces grown in Chiapas. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00739-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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12
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Sethupathy P, Sivakamasundari SK, Moses JA, Anandharamakrishnan C. Effect of varietal differences on the oral processing behavior and bolus properties of cooked rice. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2020-0097] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Abstract
This research explored the impact of in-vivo oral processing on the bolus properties of three rice varieties [white ponni (WP), mappillai samba (MS), and basmati (B)] that were selected based on variations in the amylose content. The amylose and dry matter content of the WP, MS, and B were 4.67, 7.48, and 13.8(%) and 69.57, 60.09, and 70.47(%), respectively. Mastication features (bite-size, chewing time, and chew cycles), bolus properties (particle size distribution, bolus moisture content, rheology, and starch hydrolysis), time-dependent bolus features (rate of incorporation of saliva and saliva content) and, temporal dominance of sensation (TDS) of cooked rice were studied. Results confirmed the significance of oral processing on various bolus characteristics. Moreover, a pronounced correlation between the morphology of rice varieties and mastication features was observed. The structure and textural characteristics of the different rice varieties (MS, WP, B) showed considerable effects on the consumption time (25.7 s, 22.2 s, 17.8 s) and chewing cycles (34, 31, 23). Rate of saliva incorporation was relatively lesser for MS as compared with WP and B. Solid loss followed the trends WP > MS > B. The total starch content of cooked rice boluseswas WP (82.69 ± 0.01%), MS (79.49 ± 0.01%), and B (71.74 ± 0.01%). Further, texture – TDS and flavor – TDS of all varieties were found to be strongly dependent on textural attributes, composition, and oro-sensory perception. This study provides a significant understanding of the oral processing behavior of rice and its bolus, considering the effect of variations in amylose content, texture, and morphology.
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Affiliation(s)
- Priyanka Sethupathy
- Computational Modeling and Nanoscale Processing Unit , Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India , Thanjavur , 613005, Tamil Nadu , India
| | - S. K. Sivakamasundari
- Computational Modeling and Nanoscale Processing Unit , Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India , Thanjavur , 613005, Tamil Nadu , India
| | - Jeyan. A. Moses
- Computational Modeling and Nanoscale Processing Unit , Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India , Thanjavur , 613005, Tamil Nadu , India
| | - Chinnaswamy Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit , Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India , Thanjavur , 613005, Tamil Nadu , India
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13
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Nguetcho VST, Bouba AA, Yanou NN. Technological potential of under-utilized starches from eight varieties of legumes grown in Cameroon. BRAZ J BIOL 2020; 81:1-10. [PMID: 32785468 DOI: 10.1590/1519-6984.195234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2018] [Accepted: 10/28/2019] [Indexed: 11/22/2022] Open
Abstract
Starch samples from eight legumes cultivars instar of one variety of Vigna unguiculata L. (Cowpea), one variety of Vigna subterrenea V. (Bambara groundnut) and six varieties of Phaseolus vulgaris L. (Common bean), grown in Cameroon were isolated, and their physicochemical and pasting properties were evaluated. The objectives of the study were to investigate the starch properties and processing characteristics of different bean varieties, and to establish the basic foundation of improving the functionality of beans and their starch grown in the region. The result revealed significant differences amongst the properties of the starches. The swelling power of the legume starch isolates put them in the category of highly restricted-swelling starch. This characteristic is desirable for the manufacture of value-added products such as noodles and composite blends with cereals. The pasting properties were determined using a rapid visco analyzer, and various legumes bean starches exhibited different pasting profiles. The high breakdown viscosity (BV) was founded for Cowpea and Bambara groundnut and confirmed their low. ability to resist heat and shear stress when compared to Common bean varieties studies. The factors which influence the pasting characteristics resulting to decrease in peak viscosity (PV), trough viscosity (TV) and final viscosity (FV) of starch are attributed to the interaction of starch with the protein, fat, etc. which depended to their variety.
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Affiliation(s)
- V Saho Tsaju Nguetcho
- Department of Biological Sciences, Faculty of Sciences, University of Maroua, P. O. Box 814, Maroua, Cameroon
| | - A Abdou Bouba
- Department of Agriculture Livestock and By-Products, National Advanced School of Enginering, University of Maroua, P. O. Box 46, Maroua, Cameroon
| | - N Njintang Yanou
- National School of Agro-Industrial Sciences - ENSAI, University of Ngaoundéré, P O Box 455, Adamaoua, Cameroon
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14
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Ahmad AN, Lim SA, Navaranjan N, Hsu YI, Uyama H. Green sago starch nanoparticles as reinforcing material for green composites. POLYMER 2020. [DOI: 10.1016/j.polymer.2020.122646] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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15
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16
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Ong JJX, Steele CM, Duizer LM. Challenges to assumptions regarding oral shear rate during oral processing and swallowing based on sensory testing with thickened liquids. Food Hydrocoll 2018; 84:173-180. [PMID: 30745713 DOI: 10.1016/j.foodhyd.2018.05.043] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
For people with dysphagia, or difficulty swallowing, thickened liquids are used to slow bolus flow to make them easier to control. For these liquids, the oral shear rate of 50 s-1 has been adopted as the standard at which viscosity measurements are taken. However, there is evidence to suggest that other shear rates may be more appropriate to model the processes in the mouth and throat. This research compared the sensory and rheological properties of xanthan gum, guar gum, and carboxymethyl cellulose thickened liquids that had been matched for apparent viscosity at 50 s-1 to assess the validity of the current shear rate standard. Properties of gums were observed at various viscosity levels based on the International Dysphagia Diet Standardisation Initiative (IDDSI) framework. Textural sensory characteristics of samples were quantified using magnitude estimation scaling and a trained descriptive panel, while rheological measurements were taken at shear rates of 1 to 1000 s-1. Perceived slipperiness of the gums was found to be driven by thickness level at low viscosity levels, but affected by the shear thinning behavior of the gums at higher viscosity levels. Although the liquids had been matched for apparent viscosity at 50 s-1, panelists could distinguish both the perceived viscosities of the gums and their ease of swallowing, suggesting that 50 s-1 is neither appropriate to model the oral nor pharyngeal shear rates. A single oral shear rate could not be predicted from the data, and it is proposed that panelists evaluated oral viscosity using different methods at different viscosity levels. Based on the sensory data, the pharyngeal shear rate during swallowing appears to lie above 50 s-1.
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Affiliation(s)
- Jane Jun-Xin Ong
- Department of Food Science, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada. ;
| | - Catriona M Steele
- Toronto Rehabilitation Institute - University Health Network, 550 University Avenue, Toronto, ON, M5G 2A2, Canada
| | - Lisa M Duizer
- Department of Food Science, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada. ;
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Mohd Rasidek NA, Mad Nordin MF, Iwamoto K, Abd Rahman N, Nagatsu Y, Tokuyama H. Rheological flow models of banana peel pectin jellies as affected by sugar concentration. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1514505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Noor Azwani Mohd Rasidek
- Malaysia-Japan International Institute of Technology, Universiti Teknologi Malaysia Kuala Lumpur, Kuala Lumpur, Malaysia
| | - Mariam Firdhaus Mad Nordin
- Malaysia-Japan International Institute of Technology, Universiti Teknologi Malaysia Kuala Lumpur, Kuala Lumpur, Malaysia
| | - Koji Iwamoto
- Malaysia-Japan International Institute of Technology, Universiti Teknologi Malaysia Kuala Lumpur, Kuala Lumpur, Malaysia
| | - Norazah Abd Rahman
- Faculty of Chemical Engineering, Universiti Teknologi Mara, Shah Alam, Malaysia
| | - Yuichiro Nagatsu
- Department of Chemical Engineering, Tokyo University of Agriculture and Technology, Koganei, Japan
| | - Hideaki Tokuyama
- Department of Chemical Engineering, Tokyo University of Agriculture and Technology, Koganei, Japan
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