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Liu X, Xu Z, Zhang C, Xu Y, Ma M, Sui Z, Corke H. Dynamic development of changes in multi-scale structure during grain filling affect gelatinization properties of rice starch. Carbohydr Polym 2024; 342:122318. [PMID: 39048212 DOI: 10.1016/j.carbpol.2024.122318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 04/29/2024] [Accepted: 05/24/2024] [Indexed: 07/27/2024]
Abstract
Rice was collected over the entire grain filling period (about 40 days) to explore the multi-structure evolution and gelatinization behavior changes of starch. During the early stage (DAA 6-14), the significant reduction in lamellar repeat distance (10.04 to 9.68 nm) and relative crystallinity (26.6 % to 22.7 %) was due to initial rapid accumulation of amylose (from 9.38 % to 14.05 %) and short amylopectin chains. Meanwhile, the decreased proportion of aggregation structure resulted in a decrease in the gelatinization temperature and a narrowed range of gelatinization temperature also indicated an increase in homogeneity as starch matured. Gelatinization enthalpy was mainly controlled by aggregation structure, which was negatively and positively related to the amylose content and the degree of order respectively. Peak viscosity of starch pasting increased and reached a maximum (924 cP) at DAA-21 due to larger granule size. Amylose and short amylopectin chains with degree of polymerization 6-12 showed positive and negative correlation with short-term retrogradation ability (setback value) respectively. The dynamics of different scale structure during grain filling had varying degrees of impact on gelatinization properties.
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Affiliation(s)
- Xiaoning Liu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Zekun Xu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Chuangchuang Zhang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Yuting Xu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Mengting Ma
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
| | - Harold Corke
- Department of Biotechnology and Food Engineering, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa, 3200003, Israel
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2
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Kovačević J, Wurm F, Pham T, Bechtold T. Influence of chickpea protein on the pH and temperature dependent viscosity of carboxymethylated starch. Int J Biol Macromol 2024; 280:136170. [PMID: 39357731 DOI: 10.1016/j.ijbiomac.2024.136170] [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: 08/18/2024] [Revised: 09/26/2024] [Accepted: 09/29/2024] [Indexed: 10/04/2024]
Abstract
Proteins can significantly improve the elasticity and microstructure of starch gels in food. In this work, the influence of chickpea protein flour on the viscoelastic behaviour of carboxymethylated starch (CMS, 92.6 mmol COOH kg-1) gels was studied as function of pH and temperature. A weight ratio CMS:protein flour of 1:0.45 was investigated in the pH range of pH 2.5-8. Above pH 7 presence of 7.5 %w/w chickpea flour lead to an increase in complex viscosity of a 16.5 %w/w CMS solution by a factor of 10. The interaction between CMS and protein above pH 4 accelerates gelation at 37 °C, resulting in an increase in viscosity by a factor of 5, 10 and 120 at pH 5, pH 7 and pH 8 respectively. Model calculations for species dissociation of ammonium groups in basic amino acids and carboxylate groups in CMS indicate that electrostatic interactions led to the observed increase in viscosity. The results form a general model to explain the pH-dependent viscoelastic behaviour of polysaccharide-protein mixtures. The understanding of the mechanism of action between protein and polysaccharides is a condition for targeted analysis and explanation of many phenomena of texture, stability and coacervate formation in food processing.
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Affiliation(s)
- Jelica Kovačević
- Research Institute of Textile Chemistry and Textile Physics, University of Innsbruck, Hoechsterstraße 73, 6850 Dornbirn, Austria
| | - Florian Wurm
- Research Institute of Textile Chemistry and Textile Physics, University of Innsbruck, Hoechsterstraße 73, 6850 Dornbirn, Austria
| | - Tung Pham
- Research Institute of Textile Chemistry and Textile Physics, University of Innsbruck, Hoechsterstraße 73, 6850 Dornbirn, Austria
| | - Thomas Bechtold
- Research Institute of Textile Chemistry and Textile Physics, University of Innsbruck, Hoechsterstraße 73, 6850 Dornbirn, Austria.
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3
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Naseem S, Bhat SU, Gani A, Bhat FA. Starch exploration in Nelumbo nucifera and Trapa natans: Understanding physicochemical and functional variations for future perspectives. Int J Biol Macromol 2024; 274:133077. [PMID: 38914388 DOI: 10.1016/j.ijbiomac.2024.133077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2023] [Revised: 06/03/2024] [Accepted: 06/09/2024] [Indexed: 06/26/2024]
Abstract
The current research emphasis on identifying unconventional starch sources with varied properties to broaden industrial applications. The focus of this research is on the search for alternative sources of starch with different properties in order to expand their potential use in the industrial sector. Starch was extracted from Trapa natans and Nelumbo nucifera and analyzed for their physicochemical and functional properties. They had similar protein (0.35 %) and ash contents, but the nitrogen-free extract was slightly higher in Nelumbo starch (87.58 %) than in Trapa starch (85.09 %). The amylose and amylopectin contents were 23.89 % and 76.11 % in Trapa starch and 15.70 % and 84.30 % in Nelumbo starch, respectively. Fourier-transform infrared spectroscopy identified both as polysaccharides. The characteristic absorption bands assigned to the stretching of OH groups (3324 cm-1; 3280 cm-1), the asymmetric and symmetric stretching of aliphatic chain groups (2925 cm-1; 2854 cm-1), the bending vibration of CHO groups (1149 cm-1; 1144 cm-1) were present in both the starch samples, with the exception of CH3 which could not be detected in Trapa natans starch. X-ray diffraction confirmed hexagonal and orthorhombic crystal structures in Nelumbo nucifera and Trapa natans starch. Scanning electron microscopy revealed a smooth oval and a rough cuboidal shape for lotus and chestnut starch, respectively. Rheological analysis showed that both starch solutions exhibited gel behavior, with Trapa showing stronger gel behavior after the crossover point. These results suggest potential applications in various industries, including the food industry and beyond.
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Affiliation(s)
- Shahida Naseem
- Department of Environmental Science, School of Earth and Environmental Sciences, University of Kashmir, Srinagar, India
| | - Sami Ullah Bhat
- Department of Environmental Science, School of Earth and Environmental Sciences, University of Kashmir, Srinagar, India.
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
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4
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Tuhanioglu A, Ubeyitogullari A. Application of supercritical carbon dioxide to enhance the aroma of whole sorghum flour for use in 3D printing of sorghum cookies. Food Res Int 2024; 190:114588. [PMID: 38945607 DOI: 10.1016/j.foodres.2024.114588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 05/29/2024] [Accepted: 06/01/2024] [Indexed: 07/02/2024]
Abstract
Sorghum is a promising ingredient for new food products due to its high fiber content, slow digestibility, drought resistance, and gluten-free nature. One of the main challenges in sorghum-based products is the unpleasant aroma compounds found in grain sorghum. Therefore, in this study, sorghum flour was treated via supercritical carbon dioxide (SC-CO2) to remove undesired aroma compounds. The resulting SC-CO2-treated flours were used to generate dough for 3D food printing. At the optimized conditions, sorghum cookies were 3D-printed using 60 % water and a nozzle diameter of 1.5 mm. All dough samples produced with untreated and SC-CO2-treated sorghum flours exhibited shear-thinning behavior. Changing the treatment pressure (8-15 MPa) or temperature (40-60 °C) did not significantly affect the viscosity of the dough samples. Moreover, the sorghum cookie doughs had higher G' and G″ values after the SC-CO2 treatments (G' > G″). Doughs generated from flours treated at 15 MPa - 40 °C and 8 MPa - 60 °C showed lower adhesiveness compared to the ones produced from untreated flour, whereas 15 MPa - 60 °C treatment did not affect the adhesiveness. After baking, the 3D-printed cookies from SC-CO2-treated flour exhibited significantly lower redness (a*), but the hardness of the cookies was not affected by SC-CO2 treatment. Overall, the SC-CO2 treatment of sorghum flour did not negatively affect the quality parameters of the 3D-printed cookies while enhancing the aroma of the flour.
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Affiliation(s)
- Arda Tuhanioglu
- Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA
| | - Ali Ubeyitogullari
- Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA; Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, AR 72701, USA.
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Prasad RV, Dhital S, Williamson G, Barber E. Nutrient Composition, Physical Characteristics and Sensory Quality of Spinach-Enriched Wheat Bread. Foods 2024; 13:2401. [PMID: 39123592 PMCID: PMC11312006 DOI: 10.3390/foods13152401] [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: 07/01/2024] [Revised: 07/26/2024] [Accepted: 07/26/2024] [Indexed: 08/12/2024] Open
Abstract
Food innovation that utilises agricultural waste while enhancing nutritional value is important for waste valorisation and consumer health. This study investigated incorporating spinach (Spinacia oleracea), as a model leafy agricultural waste, into wheat bread. We analysed the nutrient content, colour, texture, sensory attributes and purchase/consume intention ratings. Adding 10-40% spinach (w/w) yielded loaves with similar heights but significantly different colour and texture (p < 0.05) from white bread. Increasing spinach decreased total carbohydrates (including starch) while significantly increasing other nutrients (protein, fibre, iron, magnesium, potassium, zinc, calcium, vitamins A, C, E, folate, niacin, pyridoxine, nitrate/nitrite and polyphenols) (p < 0.05). Spinach addition increased bread porosity, linked to higher pasting parameters (peak, trough, breakdown, final and setback viscosity) with reduced pasting time and temperature. Texture analysis resulted in decreased hardness, chewiness, gumminess and firmness while increasing cohesiveness, with maximum resilience at 20% spinach enrichment. Sensory analysis with 21 untrained panellists revealed decreased visual appeal, less preferred taste, odour and overall liking (p < 0.05) with increasing spinach, with no significant difference in texture acceptance, but the 20% enrichment had comparable acceptance to white bread. Enriching staple foods like bread with leafy vegetable waste offers a promising approach for increasing daily vegetable intake.
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Affiliation(s)
- Ritnesh Vishal Prasad
- School of Chemistry, Faculty of Science, Monash University, Clayton, VIC 3800, Australia;
- Department of Nutrition, Dietetics and Food, Monash University, BASE Facility, 264 Ferntree Gully Road, Notting Hill, VIC 3168, Australia;
| | - Sushil Dhital
- Bioresource Processing Research Institute of Australia (BioPRIA), Department of Chemical and Biological Engineering, Faculty of Engineering, Monash University, Clayton, VIC 3800, Australia;
| | - Gary Williamson
- Department of Nutrition, Dietetics and Food, Monash University, BASE Facility, 264 Ferntree Gully Road, Notting Hill, VIC 3168, Australia;
- Victorian Heart Institute, Monash University, Victorian Heart Hospital, 631 Blackburn Road, Clayton, VIC 3168, Australia
| | - Elizabeth Barber
- Department of Nutrition, Dietetics and Food, Monash University, BASE Facility, 264 Ferntree Gully Road, Notting Hill, VIC 3168, Australia;
- Victorian Heart Institute, Monash University, Victorian Heart Hospital, 631 Blackburn Road, Clayton, VIC 3168, Australia
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Adhikary ND, Bains A, Tosif MM, Chawla P, Ali N, Ansari MA, Dhull SB, Goksen G. Development of ternary polymeric film based on modified mango seed kernel starch, carboxymethyl cellulose, and gum acacia to extend the shelf-life of bun-bread. Int J Biol Macromol 2024; 273:132915. [PMID: 38844289 DOI: 10.1016/j.ijbiomac.2024.132915] [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: 12/20/2023] [Revised: 05/31/2024] [Accepted: 06/03/2024] [Indexed: 06/18/2024]
Abstract
Non-conventional starch sources have attracted substantial attention due to their preferred physicochemical and mechanical properties similar to conventional sources. This study aimed to enhance the mechanical properties of mango seed kernel starch (MSKS) based films reinforced with carboxymethyl cellulose (CMC) and gum acacia (GA). Physical modification of MSKS was carried out using microwave-assisted at 180 W for 1 min. SEM results confirmed the oval and irregular shape of starch. The particle size of native starch (NS) (754.9 ± 20.4 nm) was higher compared to modified starch (MS) 336.6 ± 88.9 nm with a surface charge of -24.80 ± 3.92 to -34.87 ± 3.92 mV, respectively. Several functional groups including hydroxyl (OH) and carboxyl (CH) were confirmed in NS and MS. Different ratios of the MS, NS, CMC, and GA were used for the fabrication of films. Results revealed the higher tensile strength of M/C/G-1 (57.45 ± 0.05 nm) and M/C/G-2 (50.77 ± 0.58), compared to control C-4 (100 % native starch) (4.82 ± 0.04) respectively. The ternary complex provided excellent permeability against moisture and the film with a higher starch concentration confirmed the uniform thickness (0.09-0.10 mm). Furthermore, selected films (M/C/G-1 and M/C/G-2) reduced the microbial growth and weight loss of the bun compared to the control (C-4) film. Thus, the ternary complex maintained the freshness of the bun-bread for 14 days. It can be potentially used as a cost-effective and eco-friendly packaging material for food applications.
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Affiliation(s)
- Nibedita Das Adhikary
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Mansuri M Tosif
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Prince Chawla
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India.
| | - Nemat Ali
- Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia
| | - Mushtaq Ahmad Ansari
- Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia
| | - Sanju Bala Dhull
- Department of Food Science & Technology, Chaudhary Devi Lal University, Sirsa 125055, Haryana, India
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Türkiye.
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Kavya M, Krishnan R, Suvachan A, Sathyan S, Tozuka Y, Kadota K, Nisha P. The art and science of porous starch: understanding the preparation method and structure-function relationship. Crit Rev Food Sci Nutr 2024:1-18. [PMID: 38768041 DOI: 10.1080/10408398.2024.2352548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/22/2024]
Abstract
Porous starch (PS), a modified form of starch with unique properties, is attracting substantial attention for its diverse advantages and applications. Its intricate porous structure, crystalline and amorphous characteristics, and hydrophilic-hydrophobic properties stem from pore formation via physical, chemical, enzymatic, and combined synergistic methods. Porous starch offers benefits like improved gelatinization temperature, water absorption, increased surface area, tunable crystallinity, and enhanced functional properties, making it appealing for diverse food industry applications. To optimize its properties, determining the parameters governing porous structure formation is crucial. Factors such as processing conditions, starch source, and modification methods substantially impact porosity and the overall characteristics of the material. Understanding and controlling these parameters allows customization for specific applications, from pharmaceutical drug delivery systems to enhancing texture and moisture retention in food products. To date, studies shedding light on how porosity formation can be fine-tuned for specific applications are fewer. This review critically assesses the existing reports on porous starch, focusing on how preparation methods affect porosity formation, thereby influencing the product's crystallinity/hydrophilic-hydrophobic nature and overall applicability.
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Affiliation(s)
- Mohan Kavya
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Reshma Krishnan
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
| | - Abhijith Suvachan
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
| | - Sannya Sathyan
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Yuichi Tozuka
- Faculty of Pharmacy, Osaka Medical and Pharmaceutical University, Takatsuki, Osaka, Japan
| | - Kazunori Kadota
- Faculty of Pharmacy, Osaka Medical and Pharmaceutical University, Takatsuki, Osaka, Japan
| | - P Nisha
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
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Wang T, Xu L, Lan T, Deng Z, Yun YH, Zhai C, Qian C. Nondestructive identification and classification of starch types based on multispectral techniques coupled with chemometrics. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 311:123976. [PMID: 38330764 DOI: 10.1016/j.saa.2024.123976] [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: 11/21/2023] [Revised: 01/16/2024] [Accepted: 01/27/2024] [Indexed: 02/10/2024]
Abstract
Starch is the main source of energy and nutrition. Therefore, some merchants often illegally add cheaper starches to other types of starches or package cheaper starches as higher priced starches to raise the price. In this study, 159 samples of commercially available wheat starch, potato starch, corn starch and sweet potato starch were selected for the identification and classification based on multispectral techniques, including near-infrared (NIR), mid-infrared (MIR) and Raman spectroscopy combined with chemometrics, including pretreatment methods, characteristic wavelength selection methods and classification algorithms. The results indicate that all three spectral techniques can be used to discriminate starch types. The Raman spectroscopy demonstrated superior performance compared to that of NIR and MIR spectroscopy. The accuracy of the models after characteristic wavelength selection is generally superior to that of the full spectrum, and two-dimensional correlation spectroscopy (2D-COS) achieves better model performance than other wavelength selection methods. Among the four classification methods, convolutional neural network (CNN) exhibited the best prediction performance, achieving accuracies of 99.74 %, 97.57 % and 98.65 % in NIR, MIR and Raman spectra, respectively, without pretreatment or characteristic wavelength selection.
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Affiliation(s)
- Tao Wang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Lilan Xu
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Tao Lan
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Zhuowen Deng
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Yong-Huan Yun
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Hainan Institute for Food Control, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Haikou 570314, PR China.
| | - Chen Zhai
- COFCO Nutrition and Health Research Institute, Beijing Key Laboratory of Nutrition and Health and Food Safety, Beijing 102209, PR China.
| | - Chengjing Qian
- COFCO Nutrition and Health Research Institute, Beijing Key Laboratory of Nutrition and Health and Food Safety, Beijing 102209, PR China
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Priyadarsani S, Sanghamitra P, Kumar G, Basak N, Sarkar S, Chattopadhyay K. Effect of tertiary processing on physical, optical, phytochemical as well as rheological properties of high-protein rice. FOOD SCI TECHNOL INT 2024:10820132241232714. [PMID: 38414353 DOI: 10.1177/10820132241232714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/29/2024]
Abstract
The first high-protein rice variety of India, CR Dhan 310, developed at ICAR-NRRI, Cuttack is being selected for the study. It contains 10.1% protein in milled rice as compared to 6-7% protein content in the milled rice of any other normal variety. It has intermediate amylose content (25.1%), medium bold grains rich in protein (10.1%) The significant changes in properties of raw and parboiled rice on processing were studied at statistical differences of p ≤ 0.05. These properties included physical, optical, antioxidant and rheological properties which changed with different processing techniques. All the three processes namely, puffing, popping and flaking increased the dimensions as compared to the raw rice. Peak viscosity measurements demonstrated the breakdown of starch molecules, with white rice having the greatest value (4145 cP) and popped rice having the lowest value (2017 cP) as a result of the starch granules being gelatinized during the production of popped rice. Highest anthocyanin content (2.93 mg/100 g) was observed in puffed rice, phenolic content (347.93 mg/100 g) was highest in popped rice and flaked/flattened rice showed highest flavonoid content (127.12 mg/100 g) indicating that tertiary processing of rice obtained higher values of phytochemicals when compared to the plain high-protein rice. This indicates that the processed products of rice can be consumed directly as ready-to-eat or can be used in preparation of other functional foods to combat malnutrition and build nutritional security. The study indicates that processing could improve the nutritional quality of the rice products.
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Affiliation(s)
| | | | - Gaurav Kumar
- ICAR-National Rice Research Institute, Cuttack, Odisha, India
| | - Nabaneeta Basak
- ICAR-National Rice Research Institute, Cuttack, Odisha, India
| | - Sutapa Sarkar
- ICAR-National Rice Research Institute, Cuttack, Odisha, India
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10
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Kunyanee K, Van Ngo T, Kusumawardani S, Luangsakul N. Enhancing Banana Flour Quality through Physical Modifications and Its Application in Gluten-Free Chips Product. Foods 2024; 13:593. [PMID: 38397570 PMCID: PMC10887583 DOI: 10.3390/foods13040593] [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: 01/17/2024] [Revised: 02/07/2024] [Accepted: 02/13/2024] [Indexed: 02/25/2024] Open
Abstract
The objective of this study was to analyze the effects of different single or dual physical treatments, including pre-gelatinization (PBF), annealing (ANN), PBF+ANN, and ANN+PBF, on banana flour's characteristics and its application in gluten-free chip production. The study involved determining the color, swelling capacity, solubility, oil absorption index, and pasting properties of both the native and modified banana flour samples. The results showed a significant change in color, particularly in the pre-gelatinized samples. There was a noticeable decrease in the values of the pasting parameters in the modified samples. PBF samples exhibited a remarkable reduction in the breakdown value compared to the native and ANN treated samples. Furthermore, PBF-treated banana flour displayed higher oil absorption and swelling power than the other samples, along with lower solubility in the PBF-treated sample. These characteristics appear to be responsible for enabling the pre-gelatinized sample to form the dough required for producing banana chips, resulting in distinct texture profiles. Finally, our research emphasizes the useful application of modified banana flour in the food industry and emphasizes how crucial it is to choose the right modification method to achieve the desired effects on the product.
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Affiliation(s)
| | | | | | - Naphatrapi Luangsakul
- Department of Food Science, School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; (K.K.)
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11
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Otálora González CM, Felix M, Bengoechea C, Flores S, Gerschenson LN. Development and Characterization of Edible Films Based on Cassava Starch Modified by Corona Treatment. Foods 2024; 13:468. [PMID: 38338603 PMCID: PMC10855232 DOI: 10.3390/foods13030468] [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: 01/10/2024] [Revised: 01/26/2024] [Accepted: 01/29/2024] [Indexed: 02/12/2024] Open
Abstract
Corona treatment (CT), a surface treatment widely used in the plastic industry, can be used to alter the properties of cassava starch. In the present work, CT was performed on dry granular starch (DS), water-suspended humid granular starch (HS), and gelatinized starch (GS). Different properties and structural characteristics of treated starches were studied. A lowering in pH was generally observed after CT and the rheological properties depended on the starch presentation. A reinforcement of DS and HS samples after CT was deduced from higher viscosity values in flow assays and viscoelastic moduli, but weak gels were obtained when CT was applied to GS. Changes in the A-type polymorphic structure, as well as a drop in relative crystallinity, were produced by CT for DS and HS. Additionally, changes in O-H and C-O-C FTIR bands were observed. Therefore, CT can be applied for starch modification, producing predominantly cross-linking in the DS and de-polymerization in the HS. Casting films made from the modified DS showed higher tensile strength and lower hydrophilicity, solubility, water absorption capacity, and water vapor permeability. Thus, the DS cross-linking induced by CT improved mechanical characteristics and hydrophobicity in edible films, which can be better used as packaging materials.
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Affiliation(s)
- Carlos Mauricio Otálora González
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Guiraldes 2620, Buenos Aires 1428, Argentina; (C.M.O.G.); (S.F.); (L.N.G.)
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET—Universidad de Buenos Aires, Buenos Aires 1428, Argentina
| | - Manuel Felix
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, 41011 Sevilla, Spain;
| | - Carlos Bengoechea
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, 41011 Sevilla, Spain;
| | - Silvia Flores
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Guiraldes 2620, Buenos Aires 1428, Argentina; (C.M.O.G.); (S.F.); (L.N.G.)
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET—Universidad de Buenos Aires, Buenos Aires 1428, Argentina
| | - Lía Noemí Gerschenson
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Guiraldes 2620, Buenos Aires 1428, Argentina; (C.M.O.G.); (S.F.); (L.N.G.)
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET—Universidad de Buenos Aires, Buenos Aires 1428, Argentina
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Kishore A, Patil RJ, Singh A, Pati K. Jicama (Pachyrhizus spp.) a nonconventional starch: A review on isolation, composition, structure, properties, modifications and its application. Int J Biol Macromol 2024; 258:129095. [PMID: 38158067 DOI: 10.1016/j.ijbiomac.2023.129095] [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: 08/06/2023] [Revised: 12/24/2023] [Accepted: 12/26/2023] [Indexed: 01/03/2024]
Abstract
Starch attracts food industries due to their availability in nature, cheapness, biodegradability and possibilities of endless applications. The starch properties and their modification affect food quality. Compared to other cereals, tuber and root starches, more systematic information is needed on the jicama starches (JS). This review article summarizes the isolation, composition, morphology, rheological, thermal and digestibility properties of JS. The modifications and its current and potential applications are also discussed. The chemical composition and structure of JS are different from other starches, influencing its properties. JS has been modified by physical and chemical methods to improve the properties of starch. However, there are very few studies on the modification of JS as compared with other commercial starch although it has been used in food formulation as a stabilizer and to improve the texture of food products. It is also applied as an edible coating to preserve the quality of food products and use as a raw material for making edible and bioplastic packaging. However, large-scale utilization of JS is unexplored compared to commercial starches. Therefore, this review would provide useful information and suggestions for more research on Jicama starch and its industrial applications.
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Affiliation(s)
- Anand Kishore
- National Institute of Food Technology Entrepreneurship and Management, Kundli Sonepat, India.
| | - Rohan Jitendra Patil
- National Institute of Food Technology Entrepreneurship and Management, Kundli Sonepat, India
| | - Anupama Singh
- National Institute of Food Technology Entrepreneurship and Management, Kundli Sonepat, India.
| | - Kalidas Pati
- Regional Center, ICAR - Central Tuber Crops Research Institute, Bhubaneswar, Odisha, India
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13
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Wang J, Huang J, Liang Q, Gao Q. Effects of heat-moisture treatment on structural characteristics and in vitro digestibility of A- and B-type wheat starch. Int J Biol Macromol 2024; 256:128012. [PMID: 37951449 DOI: 10.1016/j.ijbiomac.2023.128012] [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: 07/21/2023] [Revised: 10/05/2023] [Accepted: 11/08/2023] [Indexed: 11/14/2023]
Abstract
In this study, A- and B-type wheat starch granules (AWS and BWS) were separated and modified by heat-moisture treatment (HMT) with different moisture content (10 %-40 %). The effects of HMT on the structure characteristics and digestibility of raw/cooked AWS and BWS were investigated by SEM, FT-IR, XRD, DSC, TGA and NMR. SEM and FT-IR results showed that BWS was more sensitive to HMT than AWS. Interestingly, crystalline conformation of AWS and BWS changed from A type to A + V type after HMT, and the relative crystallinity (V-type) of starch increased to 2.7 % and 3.4 %, respectively. XRD and NMR results verified the formation of V-type crystalline structure. The resistant starch (RS) content of cooked starch was increased, especially for BWS (from 11.46 % to 28.29 %). Compared to the cooked starch, the RS content of raw AWS and BWS was affected by relative crystallinity and the size of starch granules. Furthermore, structure characteristics and digestion kinetics results indicated that the digestion rate of cooked AWS increased due to the deconstruction of starch chains, opposite to BWS (because of the more V-type crystals). The results enrich our understanding of the mechanism of digestion subjected to HMT by different grain sizes of the same wheat starch.
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Affiliation(s)
- Jianhe Wang
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China
| | - Jihong Huang
- Food and Pharmacy College, Xuchang University, Xuchang, Henan 461000, PR China.
| | - Qian Liang
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China
| | - Qunyu Gao
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China.
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14
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Jha S, Sarkhel S, Saha S, Sahoo B, Kumari A, Chatterjee K, Mazumder PM, Sarkhel G, Mohan A, Roy A. Expanded porous-starch matrix as an alternative to porous starch granule: Present status, challenges, and future prospects. Food Res Int 2024; 175:113771. [PMID: 38129003 DOI: 10.1016/j.foodres.2023.113771] [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: 08/08/2023] [Revised: 11/10/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Exposing the hydrated-soft-starch matrix of intact grain or reconstituted flour dough to a high-temperature-short-time (HTST) leads to rapid vapor generation that facilitates high-pressure build-up in its elastic matrix linked to large deformation and expansion. The expanded starch matrix at high temperatures dries up quickly by flash vaporization of water, which causes loss of its structural flexibility and imparts a porous and rigid structure of the expanded porous starch matrix (EPSM). EPSM, with abundant pores in its construction, offers adsorptive effectiveness, solubility, swelling ability, mechanical strength, and thermal stability. It can be a sustainable and easy-to-construct alternative to porous starch (PS) in food and pharmaceutical applications. This review is a comparative study of PS and EPSM on their preparation methods, structure, and physicochemical properties, finding compatibility and addressing challenges in recommending EPSM as an alternative to PS in adsorbing, dispersing, stabilizing, and delivering active ingredients in a controlled and efficient way.
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Affiliation(s)
- Shipra Jha
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Shubhajit Sarkhel
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Sreyajit Saha
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Bijendra Sahoo
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Ankanksha Kumari
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Kaberi Chatterjee
- Department of Pharmaceutical Sciences and Technology, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Papiya Mitra Mazumder
- Department of Pharmaceutical Sciences and Technology, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Gautam Sarkhel
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Anand Mohan
- Department of Food Science & Technology, University of Georgia, Athens, GA 30602, USA
| | - Anupam Roy
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India.
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15
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Shivaprasad DP, Rivera J, Siliveru K. Acidic water tempering and heat treatment, a hurdle approach to reduce wheat Salmonella load during tempering and its effects on flour quality. Food Res Int 2024; 176:113723. [PMID: 38163681 DOI: 10.1016/j.foodres.2023.113723] [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: 09/10/2023] [Revised: 11/05/2023] [Accepted: 11/22/2023] [Indexed: 01/03/2024]
Abstract
The cultivation and processing of wheat render it susceptible to microbial contamination from varied sources. Hence, pathogens such as Salmonella can contaminate wheat grains, which poses a food safety risk in wheat-based products. This risk is displayed by the incidence of foodborne illness outbreaks linked to Salmonella-contaminated wheat flour and flour-based products. The purpose of this study was to assess the effectiveness of combining acidic water and heat treatment in reducing the Salmonella load of hard red spring (HRS) wheat grains during tempering. Effective treatments were then evaluated for their effects on wheat flour quality. Tempering with sodium bisulfate (SBS), lactic acid (LA), and citric acid (CA) at 15% w/v alone reduced (p < 0.001) wheat Salmonella load by 3.15, 3.23, and 2.91 log CFU/g, respectively. Heat treatment (55 °C) reduced (p < 0.001) wheat Salmonellaload by 4.1 log CFU/g after 24 h of tempering. Combining both tempering and heat treatments resulted in a greater reduction in Salmonella load as non-detectable levels (<2 log CFU/g) of Salmonella in the wheat grains were obtained after 12 h of tempering with LA (15%) + heat. A similar result were achieved for both SBS (15%) + heat and CA (15%) + heat treatments after 18 h of tempering. Applying the combined treatments in HRS wheat grains resulted in comparable wheat flour baking (volume, texture, and crumb structure) and physicochemical properties (rheology and composition) relative to the control (tempering with water alone). The results from this study has the potential to be utilized for developing more effective methods for improving the food safety of wheat flour against Salmonella contamination.
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Affiliation(s)
| | - Jared Rivera
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Kaliramesh Siliveru
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
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16
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Khakasa E, Muyanja C, Mugabi R, Mukasa Y, Babirye MP, Balikoowa B, Namanya P, Kubiriba J, Arinaitwe IK, Nowakunda K. Internal Quality Assessment of East African Highland Cooking Banana ( Musa spp.) Flour: Significance for Breeding and Industrial Applications. Foods 2023; 12:4323. [PMID: 38231782 DOI: 10.3390/foods12234323] [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: 08/16/2023] [Revised: 09/17/2023] [Accepted: 09/19/2023] [Indexed: 01/19/2024] Open
Abstract
This study assessed the internal quality traits of East African Highland cooking banana flours, exploring their significance for breeding and potential industrial applications. Twenty cultivars (nine hybrids and eleven landraces) were used. Swelling power capacity, water solubility, water absorption capacity, water absorption index, freeze-thawing stability, and pasting characteristics of banana flour were assessed using standard methods. The results showed that cultivars with high swelling power also exhibited a high water absorption capacity and water absorption index, thus making them suitable for bakery industries. The water absorption capacity ranged between 5.66% (N2) and 11.68% (N11). Landraces KBZ (9.01) and NKYK (8.05), and hybrids N11 (11.68) and N9 (8.48) are suitable as thickeners due to high WAC. Hybrids (N7, 27.83%, and N9, 22.59%) and landraces (NMZ, 32.69%, and NFK, 34.24%) had low freeze-thawing stability, hence it is applicable as a food stabilizer. Landrace NKT (19.14%) and hybrid N9 (16.95%) had the highest solubility, and landrace KBZ (6.93%) and hybrid N3 (6.66%) had the lowest solubility. Landraces MSK (6265), NKY (3980), and NFK (3957), and hybrids N6 (3608), N7 (3505), and N9 (3281 RVU) had high peak viscosity. The trough viscosity, final viscosity, and breakdown viscosity of cultivars varied from 422.5 to 5004 RVU. The landraces MSK (5021 RVU) and NFK (4111 RVU) had the highest final viscosity, making them suitable for application in the food industry for thick and stable sauces. Landrace TRZ had the lowest pasting temperature (62.7 °C), making it advantageous for use where fast gelatinization is required, hence saving energy costs and cooking time. These findings suggest that the genetic attributes inherent in cultivars can be incorporated into breeding programs targeting required traits for industrial application.
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Affiliation(s)
- Elizabeth Khakasa
- National Agricultural Research Organisation (NARO), National Agricultural Research Laboratories (NARL), Kampala P.O. Box 7065, Uganda
- Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio-Engineering, Makerere University, Kampala P.O. Box 7062, Uganda
| | - Charles Muyanja
- Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio-Engineering, Makerere University, Kampala P.O. Box 7062, Uganda
| | - Robert Mugabi
- Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio-Engineering, Makerere University, Kampala P.O. Box 7062, Uganda
| | - Yusuf Mukasa
- National Agricultural Research Organisation (NARO), National Agricultural Research Laboratories (NARL), Kampala P.O. Box 7065, Uganda
| | - Mary P Babirye
- National Agricultural Research Organisation (NARO), National Agricultural Research Laboratories (NARL), Kampala P.O. Box 7065, Uganda
| | - Brian Balikoowa
- National Agricultural Research Organisation (NARO), National Agricultural Research Laboratories (NARL), Kampala P.O. Box 7065, Uganda
| | - Priver Namanya
- National Agricultural Research Organisation (NARO), National Agricultural Research Laboratories (NARL), Kampala P.O. Box 7065, Uganda
| | - Jerome Kubiriba
- National Agricultural Research Organisation (NARO), National Agricultural Research Laboratories (NARL), Kampala P.O. Box 7065, Uganda
| | - Ivan K Arinaitwe
- National Agricultural Research Organisation (NARO), National Agricultural Research Laboratories (NARL), Kampala P.O. Box 7065, Uganda
| | - Kephas Nowakunda
- National Agricultural Research Organisation (NARO), National Agricultural Research Laboratories (NARL), Kampala P.O. Box 7065, Uganda
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17
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Dominici F, Puglia D, Luzi F, Governatori C, Tosti G, Benincasa P. The Bran and Grain Grinding Level Affect the Tensile Characteristics of Bioplastics Derived from Wholegrain Wheat Flours. Polymers (Basel) 2023; 15:4381. [PMID: 38006105 PMCID: PMC10674300 DOI: 10.3390/polym15224381] [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: 10/26/2023] [Revised: 11/07/2023] [Accepted: 11/09/2023] [Indexed: 11/26/2023] Open
Abstract
The mechanical performance of thermoplastic bulk samples obtained by plasticizing wheat flours differing in grain hardness, alveographic parameters, absence or presence of bran, and grinding level was assessed. Grains of four bread wheat (Triticum aestivum L.) cultivars (Altamira, Aubusson, Blasco, and Bologna) were milled with the aim of producing single-cultivar refined flour (R), or wholegrain flour with fine (F) or coarse (C) grinding. The flours were plasticized, injection molded and tested for tensile properties. The results confirmed that the presence of bran increased the strength (σ) and reduced the elongation at break (ε) of thermoplastics obtained from the flours of each cultivar. The grinding level had an effect, since σ was higher and ε was lower in F than in C samples. SEM analysis of samples revealed that the bran and its texture affected the exposure of starch granules to plasticizer. Composting experiments also revealed that the formulations are able to disintegrate within 21 days with a mass loss rate higher in plastics from F than C flours, while germination tests carried out with cress seeds indicated that it takes two months before the compost loses its phytotoxic effects. Overall, the refining and bran particle size of wheat flours, besides their gluten composition and baking properties, represent novel choice factors to be considered when tailoring the manufacturing of plastic materials for selected requirements and uses.
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Affiliation(s)
- Franco Dominici
- Civil and Environmental Engineering Department, University of Perugia, UdR INSTM, 05100 Terni, Italy;
| | - Debora Puglia
- Civil and Environmental Engineering Department, University of Perugia, UdR INSTM, 05100 Terni, Italy;
| | - Francesca Luzi
- Department of Science and Engineering of Matter, Environment and Urban Planning (SIMAU), 60131 Ancona, Italy;
| | - Catia Governatori
- AMAP, Agenzia Marche Agricoltura Pesca, Via Giulio Latini, 64, 60035 Jesi, Italy;
| | - Giacomo Tosti
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno, 74, 06124 Perugia, Italy; (G.T.); (P.B.)
| | - Paolo Benincasa
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno, 74, 06124 Perugia, Italy; (G.T.); (P.B.)
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18
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Dobson S, Marangoni A. Methodology and development of a high-protein plant-based cheese alternative. Curr Res Food Sci 2023; 7:100632. [PMID: 38021262 PMCID: PMC10660021 DOI: 10.1016/j.crfs.2023.100632] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2023] [Revised: 10/13/2023] [Accepted: 10/30/2023] [Indexed: 12/01/2023] Open
Abstract
Animal-based food products, such as meat and dairy, contribute the most to greenhouse gas emissions in the food sector. This, coupled with the demonstrably worsening climate crisis, means that there needs to be a shift to more sustainable alternatives in the form of plant-based foods. In particular, the plant-based cheese alternative industry is relevant, as the products lack critical functionalities and nutrition compared to their dairy-based counterparts. Waxy starch, plant-protein isolate, and coconut oil were combined to create a novel high-protein (18% w/w) plant-based cheese alternative. We determined that when using native waxy starch, we can enhance its existing viscoelastic properties by modulating gelatinization through adding plant protein and fat. Texture profile analysis indicated that the cheese analogues could reach hardness levels of 15-90N, which allowed samples to be tailored to a broader range of dairy products. We determined that plant proteins and fat can behave as particulate fillers, enhance network strength, and create strategic junction points during starch retrogradation. The degree of melt and stretch of the high-protein plant-based analogues were 2-3 times greater than those observed for commercial plant-based cheese alternatives and significantly more similar to dairy cheese. The rheological melting kinetics saw that the high-protein plant-based cheese alternative displayed more viscous properties with increasing temperature. Tan δ (G"/G') at 80 °C was used as an indicator for sample meltability where, values ≥ 1 indicate better melt and more viscous systems. The high-protein plant-based cheese alternative reached Tan δ values upwards to 0.7, whereas commercial plant-based cheese alternatives only reached tan δ values around 0.1. Ultimately, the novel high-protein plant-based cheese alternative demonstrates the use of simple ingredients to form complex food systems.
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Affiliation(s)
- S. Dobson
- Department of Food Science, University of Guelph, 50 Stone Rd E, Guelph, Ontario, N1G 2W1, Canada
| | - A.G. Marangoni
- Department of Food Science, University of Guelph, 50 Stone Rd E, Guelph, Ontario, N1G 2W1, Canada
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Magallanes-Cruz PA, Duque-Buitrago LF, Del Rocío Martínez-Ruiz N. Native and modified starches from underutilized seeds: Characteristics, functional properties and potential applications. Food Res Int 2023; 169:112875. [PMID: 37254325 DOI: 10.1016/j.foodres.2023.112875] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 01/27/2023] [Accepted: 04/20/2023] [Indexed: 06/01/2023]
Abstract
Seeds represent a potential source of starch, containing at least 60-70% of total starch, however many of them are treated as waste and are usually discarded. The review aim was to analyze the characteristics, functional properties, and potential applications of native and modified starches from underutilized seeds such as Sorghum bicolor L. Moench (WSS), Chenopodium quinoa, Wild. (QSS), Mangifera indica L. (MSS), Persea americana Mill. (ASS), Pouteria campechiana (Kunth) Baehni (PCSS), and Brosimum alicastrum Sw. (RSS). A systematic review of scientific literature was carried out from 2014 to date. Starch from seeds had yields above 30%. ASS had the higher amylose content and ASS and RSS showed the highest values in water absorption capacity and swelling power, contrary to MSS and PCSS while higher thermal resistance, paste stability, and a lower tendency to retrograde were observed in MSS and RSS. Functional properties such as water solubility, swelling power, thermal stability, low retrogradation tendency, and emulsion stability were increased in RSS, WSS, QSS, and MSS with chemical modifications (Oxidation, Oxidation-Crosslinking, OSA, DDSA, and NSA) and physical methods (HMT and dry-heat). Digestibility in vitro showed that WSS and QSS presented high SDS fraction, while ASS, MSS, PCSS, and HMT-QSS presented the highest RS content. Native or modified underutilized seed starches represent an alternative and sustainable source of non-conventional starch with potential applications in the food industry and for the development of healthy foods or for special nutritional requirements.
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Affiliation(s)
- Perla A Magallanes-Cruz
- Departamento de Ciencias Químico Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del Pronaf y Estocolmo s/n, C.P. 32310 Ciudad Juárez, Chihuahua, Mexico.
| | - Luisa F Duque-Buitrago
- Escuela Nacional de Ciencias Biológicas, Campus Zacatenco, Instituto Politécnico Nacional, C. P. 07738 Ciudad de México, Mexico.
| | - Nina Del Rocío Martínez-Ruiz
- Departamento de Ciencias Químico Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del Pronaf y Estocolmo s/n, C.P. 32310 Ciudad Juárez, Chihuahua, Mexico.
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20
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Kunyanee K, Phadtaisong K, Na Chiangmai J, Parittapongsachai N, Van Ngo T, Luangsakul N, Sungsinchai S. Improving the swelling capacity of granular cold-water rice starch by ultrasound-assisted alcoholic-alkaline treatment. ULTRASONICS SONOCHEMISTRY 2023; 98:106506. [PMID: 37418950 PMCID: PMC10359937 DOI: 10.1016/j.ultsonch.2023.106506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 06/15/2023] [Accepted: 06/24/2023] [Indexed: 07/09/2023]
Abstract
The aim of this study was to determine the ability to improve the capacity of cold swelling and cold-water solubility of rice starch by ultrasonic-assisted alcohol-alkaline and alcohol-alkaline methods. To achieve this, ultrasound powers (U) were varied (30%, 70%, 100%) under the granular cold-water swelling starch (GCWSS) preparation (GCWSS + 30 %U, GCWSS + 70 %U, and GCWSS + 100 %U). The effects of these methods on morphological, pasting properties, amylose content, ratio of 1047/1022 spectra by FTIR, turbidity, freeze-thaw stability, and gel texture were also studied and compared. The results showed that the surface of GCWSS granules presented a honeycomb especially GCWSS + U treatments exhibited more porous on the surface of starch granules. The cold swelling power and solubility of GCWSS + U samples were increased which confirmed by reducing ratio of ordered structure to amorphous structure of starch, and turbidity was also decreased. Moreover, pasting temperature, breakdown, final viscosity, and setback decreased while peak viscosity increased as measured using a Rapid Visco Analyzer. The freeze-thaw stability of GCWSS + U was more resistant to syneresis than GCWSS under repeated freeze-thaw cycles. The reduction of gel hardness and springiness was observed using Texture Analyzer. These changes were enhanced with increasing ultrasound powers. Thus, the results indicate that the different ultrasound-assisted alcohol-alkaline treatments for preparing GCWSS show an effective use in the preparation of GCWSS with improved cold-water swelling and reduced retrogradation of rice starch.
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Affiliation(s)
- Kannika Kunyanee
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Kanyarak Phadtaisong
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Jutarat Na Chiangmai
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Natch Parittapongsachai
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Tai Van Ngo
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Naphatrapi Luangsakul
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand.
| | - Sirada Sungsinchai
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
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21
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Bassey SO, Chinma CE, Ezeocha VC, Adedeji OE, Jolayemi OS, Alozie-Uwa UC, Adie IE, Ofem SI, Adebo JA, Adebo OA. Nutritional and physicochemical changes in two varieties of fonio ( Digitaria exilis and Digitaria iburua) during germination. Heliyon 2023; 9:e17452. [PMID: 37441390 PMCID: PMC10333611 DOI: 10.1016/j.heliyon.2023.e17452] [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: 07/13/2022] [Revised: 05/31/2023] [Accepted: 06/18/2023] [Indexed: 07/15/2023] Open
Abstract
Germination is a cheap and effective bioprocessing technique used for improvement of the nutritional, physicochemical and health-promoting properties of seeds. The benefits of germination on two fonio varieties (Digitaria exilis and Digitaria iburua) have not been studied. This study investigated the nutritional and physicochemical changes in two varieties of fonio germinated for 24, 48 and 72 h at 28 °C. The antioxidant, protein and starch digestibility, functional, pasting, and thermal properties were also determined. Germination over time (24, 48, 72 h) significantly (p ≤ 0.05) increased the protein, ash, total dietary fiber, majority of the amino acids, minerals, protein digestibility, resistant starch, total phenolics and antioxidant activities while phytic acid, tannin, saponin and digestible starch contents decreased in both varieties. Germination significantly increased water and oil absorption capacity, and slightly modified pasting and thermal characteristics while bulk density decreased in both varieties. The principal component analysis revealed germination time to be the key determinant in the physicochemical, nutritional, and techno-functional characteristics of fonio rather than variety, with raw and 24 h germinated grains having similar attributes. The study established that germination improved the nutritional, antioxidant, and techno-functional properties of Digitaria exilis and Digitaria iburua, which can serve as novel food ingredients for product development.
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Affiliation(s)
- Stella Oyom Bassey
- Department of Human Nutrition and Dietetics, Faculty of Basic Medical Sciences, University of Calabar, Nigeria
| | - Chiemela Enyinnaya Chinma
- Department of Food Science and Technology, Federal University of Technology Minna, Nigeria
- Department of Biotechnology and Food Technology, University of Johannesburg, P. O. Box 17011, Doornfontein Campus, Gauteng, South Africa
| | - Vanessa Chinelo Ezeocha
- Department of Food Science and Technology, Michael Okpara University of Agriculture Umudike, Nigeria
| | | | | | | | - Irene Eneyi Adie
- Department of Human Nutrition and Dietetics, Faculty of Basic Medical Sciences, University of Calabar, Nigeria
| | - Salvation Isang Ofem
- Department of Human Nutrition and Dietetics, Faculty of Basic Medical Sciences, University of Calabar, Nigeria
| | - Janet Adeyinka Adebo
- Food Evolution Research Laboratory, Bunting Campus, School of Hospitality and Tourism, College of Business and Economics, University of Johannesburg, P.O. Box 17011, Johannesburg 2028, South Africa
| | - Oluwafemi Ayodeji Adebo
- Food Innovation Research Group, Department of Biotechnology and Food Technology, University of Johannesburg, P. O. Box 17011, Doornfontein Campus, Gauteng, South Africa
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22
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Pfotenhauer AC, Occhialini A, Harbison SA, Li L, Piatek AA, Luckett CR, Yang Y, Stewart CN, Lenaghan SC. Genome-Editing of FtsZ1 for Alteration of Starch Granule Size in Potato Tubers. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12091878. [PMID: 37176936 PMCID: PMC10180631 DOI: 10.3390/plants12091878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 04/06/2023] [Accepted: 04/25/2023] [Indexed: 05/15/2023]
Abstract
Genome-editing has enabled rapid improvement for staple food crops, such as potato, a key beneficiary of the technology. In potato, starch contained within tubers represents the primary product for use in food and non-food industries. Starch granules are produced in the plastids of tubers with plastid size correlated with the size of starch grana. The division of plastids is controlled by proteins, including the tubulin-like GTPase FtsZ1. The altered expression of FtsZ1 has been shown to disrupt plastid division, leading to the production of "macro-plastid"-containing plants. These macro-chloroplast plants are characterized by cells containing fewer and enlarged plastids. In this work, we utilize CRISPR/Cas9 to generate FtsZ1 edited potato lines to demonstrate that genome-editing can be used to increase the size of starch granules in tubers. Altered plastid morphology was comparable to the overexpression of FtsZ1 in previous work in potato and other crops. Several lines were generated with up to a 1.98-fold increase in starch granule size that was otherwise phenotypically indistinguishable from wild-type plants. Further, starch paste from one of the most promising lines showed a 2.07-fold increase in final viscosity. The advantages of enlarged starch granules and the potential of CRISPR/Cas9-based technologies for food crop improvement are further discussed.
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Affiliation(s)
- Alexander C Pfotenhauer
- Center for Agricultural Synthetic Biology (CASB), University of Tennessee, Knoxville, TN 37996, USA
| | - Alessandro Occhialini
- Center for Agricultural Synthetic Biology (CASB), University of Tennessee, Knoxville, TN 37996, USA
- Department of Plant Sciences, University of Tennessee, Knoxville, TN 37920, USA
| | - Stacee A Harbison
- Center for Agricultural Synthetic Biology (CASB), University of Tennessee, Knoxville, TN 37996, USA
| | - Li Li
- Center for Agricultural Synthetic Biology (CASB), University of Tennessee, Knoxville, TN 37996, USA
| | - Agnieszka A Piatek
- Department of Food Science, University of Tennessee, Knoxville, TN 37920, USA
| | - Curtis R Luckett
- Department of Plant Sciences, University of Tennessee, Knoxville, TN 37920, USA
| | - Yongil Yang
- Center for Agricultural Synthetic Biology (CASB), University of Tennessee, Knoxville, TN 37996, USA
| | - C Neal Stewart
- Center for Agricultural Synthetic Biology (CASB), University of Tennessee, Knoxville, TN 37996, USA
- Department of Plant Sciences, University of Tennessee, Knoxville, TN 37920, USA
| | - Scott C Lenaghan
- Center for Agricultural Synthetic Biology (CASB), University of Tennessee, Knoxville, TN 37996, USA
- Department of Food Science, University of Tennessee, Knoxville, TN 37920, USA
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Marta H, Febiola C, Cahyana Y, Arifin HR, Fetriyuna F, Sondari D. Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes. Foods 2023; 12:foods12091892. [PMID: 37174430 PMCID: PMC10178693 DOI: 10.3390/foods12091892] [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: 04/13/2023] [Revised: 04/25/2023] [Accepted: 04/26/2023] [Indexed: 05/15/2023] Open
Abstract
Pancakes are fast food snacks that are generally made with wheat flour as the basic ingredients, which is an imported commodity and detrimental for people who are allergic to gluten. To reduce the use of wheat, alternative raw materials derived from local commodities are used, such as modified cassava flour (mocaf), arrowroot flour, and suweg flour. The experiment was carried out by mixing mocaf flour, arrowroot flour, and suweg flour to produce composite flour with a ratio of 70:15:15 (CF1), 70:20:10 (CF2), and 70:20:5 (CF3). The result showed that the ratio of mocaf flour, arrowroot flour, and suweg flour had a significant effect on pasting temperature, peak viscosity, hold viscosity, breakdown viscosity, setback, L*, a*, hue, whiteness, ∆E, as well as swelling volume and solubility on the characteristics of the composite flour. There was also a significant effect on the texture characteristics of hardness, adhesiveness, chewiness, color characteristics L*, a*, whiteness, ∆E, and flavor preference for the gluten-free pancake products. The best formulation to produce pancakes that have characteristics similar to wheat flour-based pancakes was 70% mocaf flour, 15% arrowroot flour, and 15% suweg flour.
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Affiliation(s)
- Herlina Marta
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Christine Febiola
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Yana Cahyana
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Heni Radiani Arifin
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Fetriyuna Fetriyuna
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Dewi Sondari
- Research Center for Biomass and Bioproducts, Cibinong Science Center, National Researchand Innovation Agency, West Java, Cibinong 16911, Indonesia
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Ahmad M, Hassan I, Shah MA, Gani A, Muthukumarappan K. Co-encapsulation of multivitamins in micro & nano-sized starch, target release, capsule characterization and interaction studies. Int J Biol Macromol 2023; 240:124367. [PMID: 37031789 DOI: 10.1016/j.ijbiomac.2023.124367] [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: 08/10/2022] [Revised: 04/03/2023] [Accepted: 04/04/2023] [Indexed: 04/11/2023]
Abstract
This study aims to protect sensitive vitamins D, E, B1 and B2 by co-encapsulation in micro and nanoparticles of water chestnut starch for synergistic effects. The encapsulation efficiency, particle size, thermal properties and molecular configuration & interactions studies were analysed. The nano-sized starch with a particle size of 362 nm showed better encapsulation potential than micro-sized starch having an average particle size of 3.47 μm. The encapsulation efficiency was found to be 35 %, 81.17 %, 83.13 %, & 76.07 % and 46.27 %, 89.29 %, 84.91 %, & 77.60 % for vitamin D, E, B1 and B2 in micro and nano-sized starch, respectively. Fluorescence spectroscopy showed higher intensity for non-covalent interactions within the internal matrix of capsules. The FTIR peak at 877 cm-1 belonging to vitamin ring structures was prominent and confirmed the presence of vitamins in encapsulated powders. The nano starch capsules of vitamins showed better thermal stability with low crystallinity than micro starch capsules of vitamins. The study suggests the use of co-encapsulated vitamins in food fortification/supplementation to overcome the issues related to vitamin deficiencies.
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Affiliation(s)
- Mudasir Ahmad
- Department of Agricultural and Biosystems Engineering, South Dakota State University, Box 2100, Brookings 57007, USA; National Institute of Technology Srinagar, 190006, India; Department of Food Science and Technology, University of Kashmir, 190006, India
| | - Ifrah Hassan
- Department of Food Science and Technology, University of Kashmir, 190006, India
| | - M A Shah
- National Institute of Technology Srinagar, 190006, India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, 190006, India.
| | - K Muthukumarappan
- Department of Agricultural and Biosystems Engineering, South Dakota State University, Box 2100, Brookings 57007, USA
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25
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Karmakar B, Saha SP, Chakraborty R, Roy S. Optimization of starch extraction from Amorphophallus paeoniifolius corms using response surface methodology (RSM) and artificial neural network (ANN) for improving yield with tenable chemical attributes. Int J Biol Macromol 2023; 237:124183. [PMID: 36972818 DOI: 10.1016/j.ijbiomac.2023.124183] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 02/21/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023]
Abstract
The development of the extraction process for improving the starch yield from unconventional plants is emerging as a topic of interest. In this respect, the present work aimed to optimize the starch extraction from the corms of elephant foot yam (Amorphophallus paeoniifolius) with the help of response surface methodology (RSM) and artificial neural network (ANN). The RSM model performed better than the ANN in predicting the starch yield with higher precision. In this connection, this study for the first time reports the significant improvement of starch yield from A. paeoniifolius (51.76 g/100 g of the corm dry weight). The extracted starch samples based on yield - high (APHS), medium (APMS), and low (APLS) exhibited a variable granule size (7.17-14.14 μm) along with low ash content, moisture content, protein, and free amino acid indicating purity and desirability. The FTIR analysis also confirmed the chemical composition and purity of the starch samples. Moreover, the XRD analysis showed the prevalence of C-type starch (2θ = 14.303°). Based on other physicochemical, biochemical, functional, and pasting properties, the three starch samples showed more or less similar characteristics thereby indicating the sustentation of beneficial attributes of starch molecules irrespective of the variation in extraction parameters.
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Affiliation(s)
- Biswanath Karmakar
- Plant Biochemistry Laboratory, Department of Botany, University of North Bengal, Raja Rammohunpur, Dist. Darjeeling, West Bengal, India
| | - Shyama Prasad Saha
- Department of Microbiology, University of North Bengal, Raja Rammohunpur, Dist. Darjeeling, West Bengal, India
| | - Rakhi Chakraborty
- Department of Botany, Acharya Prafulla Chandra Roy Govt. College, Himachal Vihar, Matigara, Dist. Darjeeling, West Bengal, India.
| | - Swarnendu Roy
- Plant Biochemistry Laboratory, Department of Botany, University of North Bengal, Raja Rammohunpur, Dist. Darjeeling, West Bengal, India.
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26
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Potato thermoplastic starch nanocomposite films reinforced with nanocellulose. PHYSICAL SCIENCES REVIEWS 2023. [DOI: 10.1515/psr-2022-0015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/15/2023]
Abstract
Abstract
Potato is a widely available feedstock with biocompatibility and biodegradability properties, making it a strong candidate for producing thermoplastic starch. The application of thermoplastic starch to replace petroleum-based plastic as a sustainable and environmentally friendly approach led to its further improvement through various techniques such as modification and filler reinforcement. Numerous studies have been done addressing the properties enhancement of potato thermoplastic starch through filler reinforcement including nanocellulose. This review focus on the recent and future potential of potato-based starch as one of the feedstocks for producing potato thermoplastic starch composites reinforced with nanocellulose.
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27
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Mieles-Gómez L, Quintana SE, García-Zapateiro LA. Ultrasound-Assisted Extraction of Mango ( Mangifera indica) Kernel Starch: Chemical, Techno-Functional, and Pasting Properties. Gels 2023; 9:gels9020136. [PMID: 36826306 PMCID: PMC9956994 DOI: 10.3390/gels9020136] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 01/31/2023] [Accepted: 02/02/2023] [Indexed: 02/09/2023] Open
Abstract
(1) Background: Starch is the main component of mango (Mangifera indica) kernel, making it an alternative to obtain an ingredient from a non-conventional source with potential application in food and other industrial applications; however, reports on the use of new extraction techniques for this material are scarce. The main objective of this research was to evaluate the effect of ultrasound-assisted extraction (UAE) on the yield, chemical, techno-functional, rheological, and pasting properties of starch isolated from a non-conventional source such as a mango kernel. (2) Methods: Different power sonication conditions (120, 300, and 480 W) and sonication time (10, 20, and 30 min) were evaluated along with a control treatment (extracted by the wet milling method). (3) Results: Ultrasound-assisted extraction increases starch yield, with the highest values (54%) at 480 W and 20 min. A significant increase in the amylose content, water-holding capacity, oil-holding capacity, solubility, and swelling power of ultrasonically extracted starches was observed. Similarly, mango kernel starch (MKS) exhibited interesting antioxidant properties. The sol-gel transition temperature and pasting parameters, such as the breakdown viscosity (BD) and the setback viscosity (SB), decreased with ultrasound application; (4) Conclusion: indicating that ultrasound caused changes in physical, chemical, techno-functional, rheological, and pasting properties, depending on the power and time of sonication, so it can be used as an alternative starch extraction and modification technique, for example, for potential application in thermally processed food products such as baked goods, canned foods, and frozen foods.
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28
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Incorporating acetylated starch regulates the structure and sol-gel performance of wheat starch-based binary system. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
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29
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Kaul S, Kaur K, Kaur J, Mehta N, Kennedy JF. Properties of potato starch as influenced by microwave, ultrasonication, alcoholic-alkali and pre-gelatinization treatments. Int J Biol Macromol 2023; 226:1341-1351. [PMID: 36442548 DOI: 10.1016/j.ijbiomac.2022.11.246] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 11/22/2022] [Accepted: 11/23/2022] [Indexed: 11/27/2022]
Abstract
The present study was framed to develop modified potato starch by various physical (microwave treatment, ultrasonication, pre-gelatinization) and chemical (alcohol-alkali) methods. Both native and modified starches were characterized on the basis of physicochemical, functional, and morphological attributes. Compared to native potato starch, modified starches exhibited improved water absorption capacity and water solubility index. The particle size of the starches was found to be in the range of 10.01-10.36 μm with negative zeta potential values. FTIR results revealed that modification in the peaks is attributed to the change in the structural configuration and re-organization of the microstructure between molecules of the starch during the treatments. The results of X-ray diffraction suggested that the typical peaks varied to a little extent with modifications and relative crystallinity was decreased for all treated starches. SEM Micrographs revealed the complete structural changes and irregularities in pre-gelatinized and chemically modified starches, whereas other modification methods maintained the structural integrity of starch granules. An increase in pasting temperature of modified starches represented a higher resistance to swelling and rupture, whereas rheologically, starches exhibited non-newtonian behavior with the shear-thinning property. Thus, the characteristics of modified starches will assist in the selection of potato starch for better applications in the food industry.
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Affiliation(s)
- Shivani Kaul
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
| | - Kamaljit Kaur
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India.
| | - Jaspreet Kaur
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
| | - Nitin Mehta
- Department of Livestock Products Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India
| | - John F Kennedy
- Chembiotech Ltd, Kyrewood House, Tenbury Wells WR15 8FF, UK
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30
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Itagi H, Sartagoda KJD, Pratap V, Roy P, Tiozon RN, Regina A, Sreenivasulu N. Popped rice with distinct nutraceutical properties. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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31
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Effah-Manu L, Wireko-Manu FD, Agbenorhevi JK, Maziya-Dixon B, Oduro I. Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2022.2093401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Liticia Effah-Manu
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
- Department of Food Science and Technology, Ho Technical University, Ho, Ghana
| | - Faustina D. Wireko-Manu
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Jacob K. Agbenorhevi
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Bussie Maziya-Dixon
- Postharvest and Nutrition Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Ibok Oduro
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
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32
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Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread. Foods 2022; 12:foods12010133. [PMID: 36613349 PMCID: PMC9818772 DOI: 10.3390/foods12010133] [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: 12/12/2022] [Revised: 12/21/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022] Open
Abstract
Amaranth is an underutilized pseudocereal that can be used to supplement wheat flour (WF) in order to improve the nutritional quality of bread. Bread digestibility is impacted by particle size which produces different nutritional properties. This research aims to evaluate the baking characteristics of optimal wheat−amaranth composite flour for each studied amaranth flour (AF) particle size at doses previously established based on an optimization process and to characterize from a physical, textural, nutritional, and sensorial point of view the obtained bread. The results revealed that the optimal wheat−amaranth composite flour with medium and small particle size, respectively showed a slightly lower α-amylase activity, while dough development time was significantly higher compared to the WF. A significant (p < 0.05) decrease was observed in the elasticity, deformation energy, and dynamic rheological parameters of the optimal composite dough for all the particle sizes, whereas fermentation parameters showed higher values compared to the control, indicating the ability of the gluten structure in large, medium, and small particle sizes of AF to hold the gas and to expand without collapsing. The physical, textural, and especially nutritional characteristics of the optimal WF-AF bread were enhanced. The sensory evaluation results revealed high scores (8.70) for the acceptability of optimal bread with a medium particle size as compared to wheat bread (8.25). The protein and ash content of the optimal breads with large, medium, and small AF particle sizes, respectively, increased significantly, from 8.92 to 10.58%, and 0.82 to 0.99%, respectively, relative to the wheat flour bread (8.35% and 0.72%, respectively). The mineral content was up to two times higher in the optimal breads compared to wheat flour bread. The findings generated from this study are helpful in bakery industry for designing products with enhanced nutritional properties and for introducing new products to the market.
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33
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Boonkor P, Sagis LMC, Lumdubwong N. Pasting and Rheological Properties of Starch Paste/Gels in a Sugar-Acid System. Foods 2022; 11:foods11244060. [PMID: 36553803 PMCID: PMC9778545 DOI: 10.3390/foods11244060] [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: 11/02/2022] [Revised: 11/24/2022] [Accepted: 12/09/2022] [Indexed: 12/23/2022] Open
Abstract
This study was to investigate the impact of granule size, amylose content, and starch molecular characteristics on pasting and rheological properties of starch paste/gels in neutral (water) and sugar-acid systems. Normal rice starch (RS), waxy rice starch (WRS), normal tapioca starch (TS), and waxy tapioca starch (WTS) representing small-granule starches and intermediate-granule starches respectively, were used in the study. Impacts of granule size, AM content, and their synergistic effects resulted in different starch susceptibility to acid hydrolysis and interactions between starch and sucrose-water, yielding different paste viscosities in both systems. The high molecular weight (Mw¯) and linearity of amylopectin and amylose molecules increased the consistency of starch pastes. RS produced a stronger and more brittle gel than other starch gels in both neutral and sugar-acid systems. The results indicated the impact of the effect of granule size and amylose content on starch gel behaviors. Properties of waxy starch gels were mainly governed by amylopectin molecular characteristics, especially in the sugar-acid system. Adding sugar and acid had minor impacts on starch gel behaviors in the linear viscoelastic (LVE) region but were most evident in the nonlinear response regime of starch gels as shown in the Lissajous curves at large oscillatory strain.
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Affiliation(s)
- Ployfon Boonkor
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Leonard M. C. Sagis
- Physics and Physical Chemistry of Food, Department of Agrotechnology and Food Sciences, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Namfone Lumdubwong
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
- Correspondence: ; Tel.: +66-2-562-5023; Fax: +66-2-562-5021
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34
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Yashini M, Khushbu S, Madhurima N, Sunil CK, Mahendran R, Venkatachalapathy N. Thermal properties of different types of starch: A review. Crit Rev Food Sci Nutr 2022; 64:4373-4396. [PMID: 36322685 DOI: 10.1080/10408398.2022.2141680] [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] [Indexed: 12/15/2022]
Abstract
Starch is present in high amount in various cereals, fruits and roots & tubers which finds major application in industry. Commercially, starch is rarely consumed or processed in its native form, thus modification of starch is widely used method for increasing its application and process stability. Due to the high demand for starch in industrial applications, researchers were driven to hunt for new sources of starch, including modification of starch through green processing. Thermal properties are significant reference parameters for evaluating the quality of starch when it comes to cooking and processing. Modification of starches affects the thermal properties, which are widely studied using Differential scanning calorimeter or Thermogravimetric analysis. It could lead to a better understanding of starch's thermal properties including factors influencing and expand its commercial applications as a thickener, extender, fat replacer, etc. in more depth. Therefore, the review presents the classification of starches, factors influencing the thermal properties, measurement methods and thermal properties of starch in its native and modified form. Further, this review concludes that extensive research on the thermal properties of new sources of starch, as well as modified starch, is required to boost thermal stability and extend industrial applications.
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Affiliation(s)
- M Yashini
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - S Khushbu
- University of Hohenheim, Stuttgart, Germany
| | - N Madhurima
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - C K Sunil
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - R Mahendran
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - N Venkatachalapathy
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
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35
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Ali SA, Saeed SMG, Ejaz U, Baloch MN, Sohail M. A novel approach to improve the nutritional value of black gram (Vigna mungo L.) by the combined effect of pre-gelatinization and fermentation by Lactobacillus sp. E14 and Saccharomyces cerevisiae MK-157: Impact on morphological, thermal, and chemical structural properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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36
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Jamun (Syzygium cumini (L.) Skeels) Seed: A Review on Nutritional Profile, Functional Food Properties, Health-Promoting Applications, and Safety Aspects. Processes (Basel) 2022. [DOI: 10.3390/pr10112169] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023] Open
Abstract
Jamun (Syzygium cumini L. Skeels) is highly perishable with a very short shelf life, hence, jamun fruit is either consumed fresh as soon as it is harvested or converted to value-added products such as jam, wine, juice, and jellies. The processing of jamun fruit generates a large quantity of seeds as the primary waste. Jamun seeds are a rich source of macronutrients such as carbohydrates, proteins, lipids, minerals, and vitamins, thus making them an important ingredient in the food industry. The valorization of underutilized, nutritionally rich byproducts of the food processing industry has been providing new ways for unlocking their potential in the functional food industry or therapeutic food formulations. This review presents a detailed nutritional profile of jamun seeds and its potent application in the food industry as a possible functional ingredient. Along with its beneficial nutritional profile, the review also throws light upon the safety aspects associated with jamun seed consumption along with its acceptable daily intake. Safety and toxicity studies have motivated researchers and industrialists to search for possible applications in the food industry. Jamun seeds with array of nutritional benefits can be an important functional ingredient; however, further extensive research is necessary to find suitable levels of application of jamun seed in food products for harnessing its nutritional potential without affecting the products’ sensory palatability.
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37
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Marta H, Cahyana Y, Djali M, Pramafisi G. The Properties, Modification, and Application of Banana Starch. Polymers (Basel) 2022; 14:3092. [PMID: 35956607 PMCID: PMC9370678 DOI: 10.3390/polym14153092] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 07/26/2022] [Accepted: 07/27/2022] [Indexed: 12/04/2022] Open
Abstract
Banana is a tropical fruit crop that is consumed at large, not only because of the quantity produced but also because it serves the calorific needs of millions of people. Banana is a potential source of high starch content (more than 60%). The application of starch for various purposes is dependent upon its structural, physicochemical, and functional properties. A native starch does not possess all required properties for specific use in the food product. To improve its application, starch can be modified physically, chemically, and enzymatically. Each of these modification methods provides different characteristics to the modified starch. This review aims to examine the chemical composition, granule morphology, crystallinity, pasting, thermal properties, and digestibility of banana starch, and discusses the various modifications and potential applications of banana starch in the food industry.
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Affiliation(s)
- Herlina Marta
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia; (Y.C.); (M.D.)
- Research Collaboration Center for Biomass and Biorefinery between BRIN and Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Yana Cahyana
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia; (Y.C.); (M.D.)
| | - Mohamad Djali
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia; (Y.C.); (M.D.)
| | - Giffary Pramafisi
- Department of Agroindustry Technology, Lampung State Polytechnic, Bandar Lampung 35141, Indonesia;
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Li Y, Karim H, Wang B, Guzmán C, Harwood W, Xu Q, Zhang Y, Tang H, Jiang Y, Qi P, Deng M, Ma J, Lan J, Wang J, Chen G, Lan X, Wei Y, Zheng Y, Jiang Q. Regulation of Amylose Content by Single Mutations at an Active Site in the Wx-B1 Gene in a Tetraploid Wheat Mutant. Int J Mol Sci 2022; 23:ijms23158432. [PMID: 35955567 PMCID: PMC9368913 DOI: 10.3390/ijms23158432] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 07/21/2022] [Accepted: 07/26/2022] [Indexed: 01/15/2023] Open
Abstract
The granule-bound starch synthase I (GBSSI) encoded by the waxy gene is responsible for amylose synthesis in the endosperm of wheat grains. In the present study, a novel Wx-B1 null mutant line, M3-415, was identified from an ethyl methanesulfonate-mutagenized population of Chinese tetraploid wheat landrace Jianyangailanmai (LM47). The gene sequence indicated that the mutated Wx-B1 encoded a complete protein; this protein was incompatible with the protein profile obtained using sodium dodecyl sulfate–polyacrylamide gel electrophoresis, which showed the lack of Wx-B1 protein in the mutant line. The prediction of the protein structure showed an amino acid substitution (G470D) at the edge of the ADPG binding pocket, which might affect the binding of Wx-B1 to starch granules. Site-directed mutagenesis was further performed to artificially change the amino acid at the sequence position 469 from alanine (A) to threonine (T) (A469T) downstream of the mutated site in M3-415. Our results indicated that a single amino acid mutation in Wx-B1 reduces its activity by impairing its starch-binding capacity. The present study is the first to report the novel mechanism underlying Wx-1 deletion in wheat; moreover, it provided new insights into the inactivation of the waxy gene and revealed that fine regulation of wheat amylose content is possible by modifying the GBSSI activity.
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Affiliation(s)
- Yulong Li
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (H.K.); (B.W.); (Q.X.); (Y.Z.); (H.T.); (Y.J.); (P.Q.); (M.D.); (J.M.); (J.L.); (J.W.); (G.C.); (X.L.); (Y.W.); (Y.Z.)
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Hassan Karim
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (H.K.); (B.W.); (Q.X.); (Y.Z.); (H.T.); (Y.J.); (P.Q.); (M.D.); (J.M.); (J.L.); (J.W.); (G.C.); (X.L.); (Y.W.); (Y.Z.)
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Bang Wang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (H.K.); (B.W.); (Q.X.); (Y.Z.); (H.T.); (Y.J.); (P.Q.); (M.D.); (J.M.); (J.L.); (J.W.); (G.C.); (X.L.); (Y.W.); (Y.Z.)
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Carlos Guzmán
- Departamento de Genética, Escuela Técnica Superior de Ingeniería Agronómica y de Montes, Edificio Gregor Mendel, Campus de Rabanales, Universidad de Córdoba, 14071 Cordoba, Spain;
| | - Wendy Harwood
- John Innes Centre, Norwich Research Park, Norwich NR4 7UH, UK;
| | - Qiang Xu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (H.K.); (B.W.); (Q.X.); (Y.Z.); (H.T.); (Y.J.); (P.Q.); (M.D.); (J.M.); (J.L.); (J.W.); (G.C.); (X.L.); (Y.W.); (Y.Z.)
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Yazhou Zhang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (H.K.); (B.W.); (Q.X.); (Y.Z.); (H.T.); (Y.J.); (P.Q.); (M.D.); (J.M.); (J.L.); (J.W.); (G.C.); (X.L.); (Y.W.); (Y.Z.)
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Huaping Tang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (H.K.); (B.W.); (Q.X.); (Y.Z.); (H.T.); (Y.J.); (P.Q.); (M.D.); (J.M.); (J.L.); (J.W.); (G.C.); (X.L.); (Y.W.); (Y.Z.)
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Yunfeng Jiang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (H.K.); (B.W.); (Q.X.); (Y.Z.); (H.T.); (Y.J.); (P.Q.); (M.D.); (J.M.); (J.L.); (J.W.); (G.C.); (X.L.); (Y.W.); (Y.Z.)
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Pengfei Qi
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (H.K.); (B.W.); (Q.X.); (Y.Z.); (H.T.); (Y.J.); (P.Q.); (M.D.); (J.M.); (J.L.); (J.W.); (G.C.); (X.L.); (Y.W.); (Y.Z.)
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Mei Deng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (H.K.); (B.W.); (Q.X.); (Y.Z.); (H.T.); (Y.J.); (P.Q.); (M.D.); (J.M.); (J.L.); (J.W.); (G.C.); (X.L.); (Y.W.); (Y.Z.)
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Jian Ma
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (H.K.); (B.W.); (Q.X.); (Y.Z.); (H.T.); (Y.J.); (P.Q.); (M.D.); (J.M.); (J.L.); (J.W.); (G.C.); (X.L.); (Y.W.); (Y.Z.)
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Jingyu Lan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (H.K.); (B.W.); (Q.X.); (Y.Z.); (H.T.); (Y.J.); (P.Q.); (M.D.); (J.M.); (J.L.); (J.W.); (G.C.); (X.L.); (Y.W.); (Y.Z.)
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Jirui Wang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (H.K.); (B.W.); (Q.X.); (Y.Z.); (H.T.); (Y.J.); (P.Q.); (M.D.); (J.M.); (J.L.); (J.W.); (G.C.); (X.L.); (Y.W.); (Y.Z.)
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Guoyue Chen
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (H.K.); (B.W.); (Q.X.); (Y.Z.); (H.T.); (Y.J.); (P.Q.); (M.D.); (J.M.); (J.L.); (J.W.); (G.C.); (X.L.); (Y.W.); (Y.Z.)
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Xiujin Lan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (H.K.); (B.W.); (Q.X.); (Y.Z.); (H.T.); (Y.J.); (P.Q.); (M.D.); (J.M.); (J.L.); (J.W.); (G.C.); (X.L.); (Y.W.); (Y.Z.)
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Yuming Wei
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (H.K.); (B.W.); (Q.X.); (Y.Z.); (H.T.); (Y.J.); (P.Q.); (M.D.); (J.M.); (J.L.); (J.W.); (G.C.); (X.L.); (Y.W.); (Y.Z.)
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Youliang Zheng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (H.K.); (B.W.); (Q.X.); (Y.Z.); (H.T.); (Y.J.); (P.Q.); (M.D.); (J.M.); (J.L.); (J.W.); (G.C.); (X.L.); (Y.W.); (Y.Z.)
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
| | - Qiantao Jiang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu 611130, China; (Y.L.); (H.K.); (B.W.); (Q.X.); (Y.Z.); (H.T.); (Y.J.); (P.Q.); (M.D.); (J.M.); (J.L.); (J.W.); (G.C.); (X.L.); (Y.W.); (Y.Z.)
- Triticeae Research Institute, Sichuan Agricultural University, Chengdu 611130, China
- Correspondence: ; Tel.: +86-28-8629-0958; Fax: +86-28-8265-0350
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Ogundele GF, Adebayo TK, Adeyanju AA, Bamidele OP. Nutritional composition and In vitro starch digestibility of
Banku
flour processed from Cassava (
Manihot esculenta Crantz
) root and Quality Protein Maize grains. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15996] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | - Tesleem K. Adebayo
- Department of Food Technology, Federal Polytechnic Offa Kwara State Nigeria
| | - Adeyemi A. Adeyanju
- Department of Food Science and Microbiology Landmark University Omu‐Aran Kwara State
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40
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Mo L, Cheon J, Frostad JM. Quantifying and modeling the gelatinization properties of individual pulse-starch granules by ParCS. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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41
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Nayak P, Rayaguru K, Brahma S, Routray W, Dash SK. Standardization of process protocol for isolation of starch from mango kernel and its characterization. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2813-2825. [PMID: 34738641 DOI: 10.1002/jsfa.11622] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 10/25/2021] [Accepted: 11/05/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The major by-products of mango processing are the seeds, which represent approximately 15-20% of the fruit. The process protocol for isolation of starch from mango kernel was standardized based on starch yield, starch purity and colour values using centrifugation and chemical method. Optimized starches obtained from both methods were further investigated for estimation of functional properties and were characterized through Fourier transform infrared spectroscopy, scanning electron microscopy, X-ray diffraction, differential scanning calorimetry and pasting properties analysis. RESULTS The slurry making of mango kernels with a solid-to-water ratio of 1:3 at a centrifugation frequency of 3 times was found to be the best among all the experimental combinations (solid-to-water proportion (1:2, 1:3 and 1:4, w/v) and centrifugation frequency (2, 3 and 4 times)) with a starch yield of 48.43 ± 1.08% and purity of 76.46 ± 0.83%. In the chemical method of starch isolation (washing was done with 0.1 mol L-1 NaOH and 0.1 mol L-1 HCl at three levels each), the sample treated with 60% (w/v) 0.1 mol L-1 NaOH and 10% (w/v) 0.1 mol L-1 HCl resulted in 36.50 ± 0.58% starch yield with a purity of 92.03 ± 0.87%. Among the functional properties, the chemically isolated starch showed significantly higher paste clarity (45.79 ± 2.36%) than starch obtained using the centrifugation process (12.50 ± 1.57%). The chemically isolated starch also exhibited better colour attributes, which were very close to those of laboratory-grade starch. CONCLUSION Detailed characterization studies inferred that both the starches possessed good functional, structural and thermal properties, indicating suitability for food and non-food applications. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Parv Nayak
- College of Agricultural Engineering and Technology, OUAT, Bhubaneswar, Odisha, 751003, India
| | - Kalpana Rayaguru
- College of Agricultural Engineering and Technology, OUAT, Bhubaneswar, Odisha, 751003, India
| | | | - Winny Routray
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, 769008, India
| | - Sanjaya Kumar Dash
- College of Agricultural Engineering and Technology, OUAT, Bhubaneswar, Odisha, 751003, India
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42
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Kan L, Capuano E, Oliviero T, Renzetti S. Wheat starch-tannic acid complexes modulate physicochemical and rheological properties of wheat starch and its digestibility. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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43
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Ranaweera RMKS, Gunathilake KDPP. Physicochemical characteristics and functional properties of
Caryota urens
flour and formulated gluten‐free crackers. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- R. M. K. S. Ranaweera
- Department of Food Science & Technology, Faculty of Livestock, Fisheries & Nutrition Wayamba University of Sri Lanka Makandura, Gonawila Sri Lanka
| | - K. D. P. P. Gunathilake
- Department of Food Science & Technology, Faculty of Livestock, Fisheries & Nutrition Wayamba University of Sri Lanka Makandura, Gonawila Sri Lanka
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44
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CRISPR/Cas9-Mediated Mutagenesis of the Granule-Bound Starch Synthase Gene in the Potato Variety Yukon Gold to Obtain Amylose-Free Starch in Tubers. Int J Mol Sci 2022; 23:ijms23094640. [PMID: 35563030 PMCID: PMC9101600 DOI: 10.3390/ijms23094640] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 04/18/2022] [Accepted: 04/20/2022] [Indexed: 02/04/2023] Open
Abstract
Potato (Solanum tuberosum L.) is the third most important food crop after rice and wheat. Its tubers are a rich source of dietary carbohydrates in the form of starch, which has many industrial applications. Starch is composed of two polysaccharides, amylose and amylopectin, and their ratios determine different properties and functionalities. Potato varieties with higher amylopectin have many food processing and industrial applications. Using Agrobacterium-mediated transformation, we delivered Clustered regularly interspaced short palindromic repeats and CRISPR-associated protein 9 (CRISPR/Cas9) reagents to potato (variety Yukon Gold) cells to disrupt the granule-bound starch synthase (gbssI) gene with the aim of eliminating the amylose component of starch. Lugol-Iodine staining of the tubers showed a reduction or complete elimination of amylose in some of the edited events. These results were further confirmed by the perchloric acid and enzymatic methods. One event (T2-7) showed mutations in all four gbss alleles and total elimination of amylose from the tubers. Viscosity profiles of the tuber starch from six different knockout events were determined using a Rapid Visco Analyzer (RVA), and the values reflected the amylopectin/amylose ratio. Follow-up studies will focus on eliminating the CRISPR components from the events and on evaluating the potential of clones with various amylose/amylopectin ratios for food processing and other industrial applications.
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45
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Drying Behavior of Bulgur and Its Effect on Phytochemical Content. Foods 2022; 11:foods11071062. [PMID: 35407147 PMCID: PMC8997585 DOI: 10.3390/foods11071062] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 03/15/2022] [Accepted: 03/16/2022] [Indexed: 11/16/2022] Open
Abstract
The objective of this study was to determine the influence of two types of dryers (hot air oven and vacuum dryer) and the yellow berry percentage (1.75%, 36.25%, 43.25%) on the drying process and phytochemical content of bulgur. Results showed that the Midilli model successfully described the moisture diffusion during drying at 60 °C in all bulgur samples, where an increase in yellow berry percentage generated an increase in moisture content. Effective diffusion coefficient (Deff) increased significantly (p ≤ 0.05) from 7.05 × 10−11 to 7.82 × 10−11 (m2.s−1) and from 7.73 × 10−11 to 7.82 × 10−11 (m2.s−1) for the hot air oven and vacuum dryer, respectively. However, it decreased significantly with a decrease of yellow berry percentage. It was concluded that the vacuum dryer provided faster and more effective drying than the hot air oven. Total polyphenol (TPC), total flavonoid (TFC), and yellow pigment contents (YPC) of bulgur were investigated. TPC ranged between 0.54 and 0.64 (mg GAE/g dm); TFC varied from 0.48 to 0.61 (mg QE/g dm). The YPC was found to be between 0.066 and 0.079 (mg ß-carotene/100g dm). Yellow berry percentage positively and significantly affected the TPC, TFC, and YPC contents due to the hard separation of the outer layers from the starchy grain during the debranning step.
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46
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Atac LE, Sensoy I. Effects of psyllium and cellulose fibres on thermal, structural, and
in vitro
digestion behaviour of wheat starch. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Leyla Elif Atac
- Department of Food Engineering Middle East Technical University Universiteler Mahallesi Cankaya Ankara 06800 Turkey
| | - Ilkay Sensoy
- Department of Food Engineering Middle East Technical University Universiteler Mahallesi Cankaya Ankara 06800 Turkey
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47
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Ng ML, Lui HY. Rice congee as an alternative to thickened liquids for patients with swallowing disorders. J Texture Stud 2022; 53:405-416. [PMID: 35255166 DOI: 10.1111/jtxs.12673] [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: 01/13/2022] [Revised: 03/01/2022] [Accepted: 03/02/2022] [Indexed: 11/26/2022]
Abstract
OBJECTIVES Seeing the popularity of rice congee consumption among Asian families, the present study examined the possibility of preparing thickened liquids from rice congee of different consistency levels that are commonly prescribed for individuals with swallowing disorders. METHODS The two most common rice varieties in Hong Kong, indica and japonica rice grains, were used to prepare rice congee from which thickened liquids were extracted. By varying the water-to-rice ratio, cooking time, optional reheating on a frying pan, and temperature, slightly thick, mildly thick, moderately thick, and extremely thick liquids were obtained. RESULTS Recipes for extracting thickened liquids of different consistencies from rice congee cooked with indica and japonica rice grains were established. The consistency levels were defined with reference to although not strictly following the International Dysphagia Diet Standardization Initiative (IDDSI) framework. Results revealed that the consistency of the product varied with water-to-rice ratio, cooking time and temperature. CONCLUSION Recipes were established for preparing thickened liquids using rice grains at both serving and room temperatures. Findings support that thickened liquids so obtained can be used as an alternative to thickened liquids preparing using commercial thickeners.
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Affiliation(s)
- Manwa L Ng
- Speech Science Laboratory, Faculty of Education, University of Hong Kong, Hong Kong, China
| | - Hoi Ying Lui
- Speech Science Laboratory, Faculty of Education, University of Hong Kong, Hong Kong, China
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Pulivarthi MK, Selladurai M, Nkurikiye E, Li Y, Siliveru K. Significance of milling methods on brown teff flour, dough, and bread properties. J Texture Stud 2022; 53:478-489. [PMID: 35192195 DOI: 10.1111/jtxs.12669] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 02/10/2022] [Accepted: 02/13/2022] [Indexed: 11/28/2022]
Abstract
Teff (Eragrostis tef) has gained wide popularity of late mainly attributed to its gluten-free nature catering the needs of gluten sensitive population. The higher water absorption capacity and gelling properties of teff flour promote its food applications, especially in the baking sector. The nutritional and sensorial properties of teff flour have been studied by incorporating with wheat flour at different proportions, but no study has reported the impact of various milling methods on the rheological and bread-making properties of teff flour. In this regard, the present study is envisaged to assess the physical, rheological and bread-making properties of teff flour acquired over roller, hammer and pin milling. Among the milling methods, the distribution of particles was more uniform in case of roller mill, while finer particles were obtained for the pin milled flour fractions with 60% of the sample falling below 90 μm. It was observed that the protein, crude fiber and crude fat contents for all the flours were on par with each other irrespective of the milling method. Whereas, the pasting properties varied significantly between the flours obtained from different milling methods. It was observed that the pin milled flour bread was superior in quality owing to its higher loaf volume (331.67 cm3 ) with lower hardness value (5.99 N). The present study indicates the fact that, pin mill could be more suitable for milling brown teff grains owing to the better pasting and bread making properties. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Manoj Kumar Pulivarthi
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Manivannan Selladurai
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Eric Nkurikiye
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Kaliramesh Siliveru
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
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49
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New Model High Temperature Pasting Analysis of Fermented Cassava Granules. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8020089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Cassava is a starchy food item eaten by millions worldwide in various forms. The product has been subjected to various analysis forms, including the viscosity capacity of different flours made from the product. In this study, cassava granules (Garri) were subjected to scanning electron microscopy (SEM) and laser diffraction particle size analysis to determine microstructure, after which the viscosity behavior was ascertained under high pressure with the new model high-temperature rapid viscosity analyzer (RVA HT 4800), which is capable of reaching a maximum of 140 °C. Viscosity comparisons were then made with the profiles obtained at 95 °C and 140 °C. The microstructure had intact starch cells and was free of extraneous materials or fungal hyphae. The granule size range was found to be 1–1800 µM. It was established that the holding, final, and setback viscosities were most affected and decreased by at least 80% when the samples were subjected to the 140 °C HT profile. The peak time at 95 °C in yellow and white Garri samples of both brands averaged nine minutes, whereas it was 5 min at 140 °C profile. The white Garri samples tolerated the high temperature better based on breakdown viscosity values and may be used for making food products that require tolerance to high temperatures. An opportunity exists to re-evaluate different Garri varieties with the new model RVA to establish behavior at very high temperatures.
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50
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Huang J, Wang Z, Fan L, Ma S. A review of wheat starch analyses: Methods, techniques, structure and function. Int J Biol Macromol 2022; 203:130-142. [PMID: 35093434 DOI: 10.1016/j.ijbiomac.2022.01.149] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 12/28/2021] [Accepted: 01/23/2022] [Indexed: 01/31/2023]
Abstract
Wheat starch has received much attention as an important source of dietary energy for humans, an interesting carbohydrate and a polymeric material. The understanding of the structure and function of wheat starch has always been accompanied by newer technological tools. On the one hand, the general knowledge of wheat starch is constantly being enriched. On the other hand, an increasing number of studies are trying to add new insights to what is already known from two frontier perspectives, namely, wheat starch supramolecular structures and wheat starch fine structures (CLDs). This review describes the structure and function of wheat starch from the perspective of wheat starch analysis techniques (instruments).
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Affiliation(s)
- Jihong Huang
- College of Food and Medicine, Xuchang University, Xuchang, Henan 461000, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
| | - Zhen Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Ling Fan
- College of Food and Medicine, Xuchang University, Xuchang, Henan 461000, China
| | - Sen Ma
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
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