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Cahyana Y, Annisa NDN, Khoerunnisa TK, Sulastri S, Marta H, Rialita T, Yuliana T, Aït-Kaddour A, Şumnu G. Banana starch modified by heat moisture treatment and annealing: Study on digestion kinetics and enzyme affinity. Int J Biol Macromol 2024; 258:128771. [PMID: 38101675 DOI: 10.1016/j.ijbiomac.2023.128771] [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: 05/08/2023] [Revised: 11/26/2023] [Accepted: 12/11/2023] [Indexed: 12/17/2023]
Abstract
Starch modification by annealing (ANN) and heat-moisture treatment (HMT) results in a lower crystallinity compared to native but the change of B crystalline type to A type is only observed in HMT starch. All starches possess two different digestion rate constants i.e. k1 (at rapid phase) and k2 (at slow phase) which may be linked to the preserved intact starch granule following thermal treatment. HMT starch contains higher content of slowly digestible starch (C2∞) compared to the C2∞ of the other starches. The lower enzyme binding to HMT starch (Kd value increases from 0.12 mg/mL in native starch to 0.83 mg/mL) may be linked to the increase in the degree of ordered structure of the granule surface (observed from the absorption band ratio of 1000 cm-1/1022 cm-1). The lower affinity may lead to a lower k1 value. This holds true for ANN and native starch which displays similar k1, Kd value and degree of ordered to disordered structure. Lower k2 in HMT starch compared to the corresponding k2 in the other starches may be linked to the slower enzyme diffusion into the core of starch granule due to the tightly packed structure of A crystalline type in HMT starch.
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Affiliation(s)
- Yana Cahyana
- Department of Food Technology, Faculty of Agroindustrial Technology, University of Padjadjaran, Sumedang 45363, Jawa Barat, Indonesia.
| | - Nadia Dewi Nur Annisa
- Department of Food Technology, Faculty of Agroindustrial Technology, University of Padjadjaran, Sumedang 45363, Jawa Barat, Indonesia
| | - Tiara Kurnia Khoerunnisa
- Department of Food Technology, Faculty of Agroindustrial Technology, University of Padjadjaran, Sumedang 45363, Jawa Barat, Indonesia
| | - Sri Sulastri
- Department of Food Technology, Faculty of Agroindustrial Technology, University of Padjadjaran, Sumedang 45363, Jawa Barat, Indonesia
| | - Herlina Marta
- Department of Food Technology, Faculty of Agroindustrial Technology, University of Padjadjaran, Sumedang 45363, Jawa Barat, Indonesia
| | - Tita Rialita
- Department of Food Technology, Faculty of Agroindustrial Technology, University of Padjadjaran, Sumedang 45363, Jawa Barat, Indonesia
| | - Tri Yuliana
- Department of Food Technology, Faculty of Agroindustrial Technology, University of Padjadjaran, Sumedang 45363, Jawa Barat, Indonesia
| | - Abderrahmane Aït-Kaddour
- Department of Food Technology, Faculty of Agroindustrial Technology, University of Padjadjaran, Sumedang 45363, Jawa Barat, Indonesia; VetAgro Sup, INRAE (National Institute for Agriculture, Food, and Environment), Université Clermont-Auvergne, 63370 Lempdes, France
| | - Gülüm Şumnu
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
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Zhang S, Zhao K, Xu F, Chen X, Zhu K, Zhang Y, Xia G. Study of unripe and inferior banana flours pre-gelatinized by four different physical methods. Front Nutr 2023; 10:1201106. [PMID: 37404857 PMCID: PMC10315463 DOI: 10.3389/fnut.2023.1201106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Accepted: 06/01/2023] [Indexed: 07/06/2023] Open
Abstract
This study aimed to prepare the pre-gelatinized banana flours and compare the effects of four physical treatment methods (autoclaving, microwave, ultrasound, and heat-moisture) on the digestive and structural characteristics of unripe and inferior banana flours. After the four physical treatments, the resistant starch (RS) content values of unripe and inferior banana flours were decreased from 96.85% (RS2) to 28.99-48.37% (RS2 + RS3), while C∞ and k values were increased from 5.90% and 0.039 min-1 to 56.22-74.58% and 0.040-0.059 min-1, respectively. The gelatinization enthalpy (ΔHg) and I1047/1022 ratio (short-range ordered crystalline structures) were decreased from 15.19 J/g and 1.0139 to 12.01-13.72 J/g, 0.9275-0.9811, respectively. The relative crystallinity decreased from 36.25% to 21.69-26.30%, and the XRD patterns of ultrasound (UT) and heat-moisture (HMT) treatment flours maintained the C-type, but those samples pre-gelatinized by autoclave (AT) and microwave (MT) treatment were changed to C + V-type, and heat-moisture (HMT) treatment was changed to A-type. The surface of pre-gelatinized samples was rough, and MT and HMT showed large amorphous holes. The above changes in structure further confirmed the results of digestibility. According to the experimental results, UT was more suitable for processing unripe and inferior banana flours as UT had a higher RS content and thermal gelatinization temperatures, a lower degree and rate of hydrolysis, and a more crystalline structure. The study can provide a theoretical basis for developing and utilizing unripe and inferior banana flours.
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Affiliation(s)
- Siwei Zhang
- College of Food Science and Engineering, Hainan University, Haikou, Hainan, China
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
| | - Kangyun Zhao
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
| | - Fei Xu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Xiaoai Chen
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Kexue Zhu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Yanjun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Guanghua Xia
- College of Food Science and Engineering, Hainan University, Haikou, Hainan, China
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Cahyana Y, Verrell C, Kriswanda D, Aulia GA, Yusra NA, Marta H, Sukri N, Esirgapovich SJ, Abduvakhitovna SS. Properties Comparison of Oxidized and Heat Moisture Treated (HMT) Starch-Based Biodegradable Films. Polymers (Basel) 2023; 15:polym15092046. [PMID: 37177193 PMCID: PMC10180903 DOI: 10.3390/polym15092046] [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: 02/26/2023] [Revised: 04/16/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023] Open
Abstract
Starch-based biodegradable films have been studied for a long time. To improve starch properties and to increase film characteristics, starch is commonly modified. Amongst different types of starch modifications, oxidation and heat moisture treatment are interesting to explore. Unfortunately, review on these modifications for film application is rarely found, although these starch modifications provide interesting results regarding the starch and film properties. This paper aims to discuss the progress of research on oxidized and heat moisture-treated-starch for edible film application. In general, both HMT and oxidation modification on starch lead to an increase in film's tensile strength and Young's modulus, suggesting an improvement in film mechanical properties. The elongation, however, tends to decrease in oxidized starch-based film, hence more brittle film. Meanwhile, HMT tends to result in a more ductile film. The drawback of HMT film is its lower transparency, while the opposite is observed in oxidized films. The observation on WVP (water vapor permeability) of HMT starch-based film shows that the trend of WVP is not consistent. Similarly, an inconsistent trend of WVP is also found in oxidized starch films. This suggests that the WVP parameter is very sensitive to intrinsic and extrinsic factors. Starch source and its concentration in film, film thickness, RH (relative humidity) of film storage, oxidation method and its severity, plasticizer type and its concentration in film, and crystallinity value may partly play roles in determining film properties.
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Affiliation(s)
- Yana Cahyana
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Christoper Verrell
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Dodo Kriswanda
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Ghina Almira Aulia
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Namira Azkia Yusra
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Herlina Marta
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Nandi Sukri
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
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4
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He Y, Ye F, Tao J, Zhang Z, Zhao G. Ozone exposure tunes the physicochemical properties of sweet potato starch by modifying its molecular structure. Int J Biol Macromol 2023; 236:124002. [PMID: 36914058 DOI: 10.1016/j.ijbiomac.2023.124002] [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: 12/22/2022] [Revised: 02/27/2023] [Accepted: 03/06/2023] [Indexed: 03/13/2023]
Abstract
Ozonation is an efficient method for improving the technical performance of some starches, but the feasibility of its use for sweet potato starch remains unknown. The effects of aqueous ozonation on the multi-scale structure and physicochemical properties of sweet potato starch were explored. Structurally, ozonation did not generate significant alterations at the granular level (size, morphology, lamellar structure, and long-range and short-range ordered structures), but led to tremendous changes at the molecular level, including converting hydroxyl groups to carbonyl and carboxyl groups and depolymerizing starch molecules. These structural changes resulted in prominent alternations in the technological performance of sweet potato starch, such as increases in water solubility and paste clarity and decreases in water absorption capacity, paste viscosity, and paste viscoelasticity. For these traits, their amplitudes of variation elevated when the ozonation time was extended and peaked at the longest ozonation time (60 min). The greatest changes in paste setback (30 min), gel hardness (30 min), and the puffing capacity of the dried starch gel (45 min) were observed at moderate ozonation times. In summary, aqueous ozonation is a new method for fabricating sweet potato starch with improved functionality.
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Affiliation(s)
- Yonglin He
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Jianming Tao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Zehua Zhang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Engineering Research Center for Sweet Potato, Chongqing 400715, People's Republic of China.
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5
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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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Anjali KU, Reshma C, Sruthi NU, Pandiselvam R, Kothakota A, Kumar M, Siliveru K, Marszałek K, Mousavi Khaneghah A. Influence of ozone treatment on functional and rheological characteristics of food products: an updated review. Crit Rev Food Sci Nutr 2022; 64:3687-3701. [PMID: 36268992 DOI: 10.1080/10408398.2022.2134292] [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: 11/03/2022]
Abstract
In this milieu, ozone technology has emerged as an avant-garde non-thermal mode of disinfection with potential applications in the food industry. This eco-friendly technology has a comprehendible adeptness in replacing alternative chemical sanitizers and is recognized as a generally safe disinfectant for fruits and vegetables. Several researchers have been focusing on the biochemical impacts of ozone on different quantitative and qualitative aspects of fruits and vegetables. A collection of those works is presented in this review highlighting the effect of ozone on the functional, antioxidant, and rheological properties of food. This can be a benevolent tool for discovering the processing states of ozone applications and ensuing influence on safety and quality attributes of previously studied foods and opening further research areas. It extends shelf life and never leaves any harmful residues on the product since it decomposes to form oxygen. It was seen that the impact on a specific property of food was dependent on the ozone concentration and treatment time, and the adverse effects of ozone exposure can be alleviated once the processing conditions are optimized. The present review can be used as a baseline for designing different food processing operations involving ozone.
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Affiliation(s)
- K U Anjali
- Department of Food Science and Technology, Pondicherry University, Puducherry, India
| | - C Reshma
- National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
| | - N U Sruthi
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
| | - R Pandiselvam
- Physiology, Biochemistry, and Post-harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, Maharashtra, India
| | - Kaliramesh Siliveru
- Department of Grain Science & Industry, Kansas State University, Manhattan, Kansas, USA
| | - Krystian Marszałek
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
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7
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The Properties, Modification, and Application of Banana Starch. Polymers (Basel) 2022; 14:polym14153092. [PMID: 35956607 PMCID: PMC9370678 DOI: 10.3390/polym14153092] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [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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Marta H, Cahyana Y, Djali M. Densely packed-matrices of heat moisture treated-starch determine the digestion rate constant as revealed by logarithm of slope plots. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:2237-2245. [PMID: 33967320 DOI: 10.1007/s13197-020-04734-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/09/2020] [Accepted: 08/13/2020] [Indexed: 11/28/2022]
Abstract
Factors affecting the extent and rate constant of starch digestion have been determined by applying logarithm of slope (LOS) plot approach to banana starch modified by heat moisture treatment (HMT) at different temperatures (100, 110 and 120 °C) and time (4 and 8 h). LOS plot result showed that native and HMT-starches exhibited two separate digestion rate constants (k 1 in rapid and k 2 in slower phase). The digestibility increased with the increase in temperature and time of HMT in which the amount of digestible starch at slower phase (C 2∞ ) predominantly contributed to the increase in total digestible starch (total C ∞ ). Small change of the digestible starch in rapid phase (C 1∞ ) might be attributed to the comparatively intact granule surfaces and the relatively small change in ratio of ordered to disordered α-glucan chains at the granule surface as observed by FTIR-ATR. Meanwhile the increase in C 2∞ might be linked to the decrease in crystallinity as observed by XRD. Compared to the native starch, denser packed-structure characterising an A-type crystalline structure in HMT-starches is a key factor determining the lower k 2 in HMT-starches. The densely packed-matrices might slow down the amylase diffusion through the granule to reach digestible α-glucan chains.
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Affiliation(s)
- Herlina Marta
- Doctoral Program in Agricultural Sciences, Faculty of Agriculture, Universitas Padjadjaran, Bandung, Jawa Barat 46363 Indonesia.,Laboratory of Food Processing Technology, Department of Food Technology, Faculty of Agricultural Industrial Technology, Universitas Padjadjaran, Bandung, Jawa Barat 46363 Indonesia
| | - Yana Cahyana
- Laboratory of Food Chemistry, Department of Food Technology, Faculty of Agricultural Industrial Technology, Universitas Padjadjaran, Bandung, Jawa Barat 46363 Indonesia
| | - Mohamad Djali
- Laboratory of Food Processing Technology, Department of Food Technology, Faculty of Agricultural Industrial Technology, Universitas Padjadjaran, Bandung, Jawa Barat 46363 Indonesia
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Cahyana Y, Nugraha T, Aprilira N, Ayuningtias K, Soeherman G, Marta H, Tensiska T. Interplay Role of Heat-Moisture Treatment and Lipid from Egg yolk and Margarine on Functional and Pasting Properties of Banana Flour. POL J FOOD NUTR SCI 2021. [DOI: 10.31883/pjfns/132928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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10
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Yu B, Li J, Tao H, Zhao H, Liu P, Cui B. Physicochemical properties and in vitro digestibility of hydrothermal treated Chinese yam (Dioscorea opposita Thunb.) starch and flour. Int J Biol Macromol 2021; 176:177-185. [PMID: 33581211 DOI: 10.1016/j.ijbiomac.2021.02.064] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 02/01/2021] [Accepted: 02/08/2021] [Indexed: 02/01/2023]
Abstract
The objective of this study was to investigate the effects of hydrothermal treatments (heat-moisture treatment (HMT) and annealing (ANN)) on the physicochemical properties and in vitro digestibility of yam starch and yam flour. Hydrothermal treatments decreased the pasting properties of yam starch and yam flour. Compared with yam starch, HMT significantly (p < 0.05) reduced the pasting viscosities of yam flour. Both HMT and ANN caused an increase of the gelatinization temperatures (To, Tp, and Tc) and a decrease of enthalpy (△H). The increasement in ratio of 1047/1022 cm-1 and 995/1022 cm-1 suggested that HMT and ANN resulted in an increase in short-range order. The crystalline pattern of all samples was still A-type, and HMT yam starch exhibited higher crystallinity (26.20%). The most significant inhibition of in vitro digestibility was found in HMT yam flour, with slowly digestible starch and resistant starch contents increasing by 3.73% and 4.40%, respectively. Hydrothermal treatments made the no-starch ingredients in yam flour agglomerate and adhere to starch granules. Confocal laser scanning microscopy showed that the starch being coated or embedded by protein was a possible reason for the differences in physicochemical properties and in vitro digestibility between yam starch and yam flour.
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Affiliation(s)
- Bin Yu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Jie Li
- College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Haibo Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
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Marta H, Cahyana Y, Djali M. Pectin interaction with thermally modified starch affects physicochemical properties and digestibility of starch as revealed by logarithm of slop plot. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2020.1858969] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Herlina Marta
- Laboratory of Food Processing Technology, Department of Food Technology, Universitas Padjadjaran, Sumedang, Indonesia
| | - Yana Cahyana
- Laboratory of Food Chemistry, Department of Food Technology, Universitas Padjadjaran, Sumedang, Indonesia
| | - Mohamad Djali
- Laboratory of Food Processing Technology, Department of Food Technology, Universitas Padjadjaran, Sumedang, Indonesia
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12
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Cahyana Y, Rangkuti A, Siti Halimah T, Marta H, Yuliana T. Application of heat-moisture-treated banana flour as composite material in hard biscuit. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1805514] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Yana Cahyana
- Department of Food Technology, Laboratory of Food Chemistry, Universitas Padjadjaran, Sumedang, Indonesia
| | - Abdurrohman Rangkuti
- Department of Food Technology, Laboratory of Food Chemistry, Universitas Padjadjaran, Sumedang, Indonesia
| | - Tien Siti Halimah
- Department of Food Technology, Laboratory of Food Chemistry, Universitas Padjadjaran, Sumedang, Indonesia
| | - Herlina Marta
- Department of Food Technology, Laboratory of Food Processing Technology, Universitas Padjadjaran, Sumedang, Indonesia
| | - Tri Yuliana
- Laboratory of Food Microbiology, Department of Food Technology, Universitas Padjadjaran, Sumedang, Indonesia
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13
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Handarini K, Sauman Hamdani J, Cahyana Y, Siti Setiasih I. Functional and pasting properties of a starch–lipid complex formed with gaseous ozone and palm oil. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1801723] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Kejora Handarini
- Agricultural Sciences, Faculty of Agriculture, Universitas Padjadjaran, Bandung, Indonesia
- Laboratory of Food Chemistry, Department of Food Technology, Faculty of Agriculture, Dr. Soetomo University, 60119 Surabaya, Indonesia
| | - Jajang Sauman Hamdani
- Laboratory of Horticulture, Department of Agronomy, Universitas Padjadjaran, Bandung, Indonesia
| | - Yana Cahyana
- Laboratory of Food Chemistry, Department of Food Industrial Technology, Universitas Padjadjaran, Bandung, Indonesia
| | - Imas Siti Setiasih
- Laboratory of Food Processing Technology, Department of Food Industrial Technology, Universitas Padjadjaran, Bandung, Indonesia
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14
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Handarini K, Hamdani JS, Cahyana Y, Setiasih IS. Functional, thermal, and molecular properties of ozonated starches. ACTA ACUST UNITED AC 2020. [DOI: 10.1088/1755-1315/443/1/012102] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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15
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Handarini K, Hamdani JS, Cahyana Y, Setiasih IS. Gaseous Ozonation at Low Concentration Modifies Functional, Pasting, and Thermal Properties of Arrowroot Starch (
Maranta arundinaceae
). STARCH-STARKE 2020. [DOI: 10.1002/star.201900106] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Kejora Handarini
- Laboratory of Food ChemistryDepartment of Food TechnologyFaculty of Agriculture, Dr. Soetomo University 60119 Surabaya Indonesia
- Agricultural SciencesFaculty of AgricultureUniversitas Padjadjaran 45363 Bandung Indonesia
| | - Jajang Sauman Hamdani
- Laboratory of HorticultureDepartment of AgronomyUniversitas Padjadjaran 45363 Bandung Indonesia
| | - Yana Cahyana
- Laboratory of Food ChemistryDepartment of Food Industrial TechnologyUniversitas Padjadjaran 45363 Bandung Indonesia
| | - Imas Siti Setiasih
- Laboratory of Food Processing TechnologyDepartment of Food Industrial TechnologyUniversitas Padjadjaran 45363 Bandung Indonesia
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16
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Marta H, Cahyana Y, Djali M, Arcot J, Tensiska T. A comparative study on the physicochemical and pasting properties of starch and flour from different banana (Musa spp.) cultivars grown in Indonesia. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1657447] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Herlina Marta
- Agricultural Sciences, Faculty of Agriculture, Universitas Padjadjaran, Bandung, Indonesia
- Department of Food Technology, Laboratory of Food Processing Technology, Universitas Padjadjaran, Bandung, Indonesia
| | - Yana Cahyana
- Department of Food Technology, Laboratory of Food Chemistry, Universitas Padjadjaran, Bandung, Indonesia
| | - Mohamad Djali
- Department of Food Technology, Laboratory of Food Processing Technology, Universitas Padjadjaran, Bandung, Indonesia
| | - Jayashree Arcot
- Food and Health Cluster, School of Chemical Engineering, UNSW Sydney, Sydney, Australia
| | - Tensiska Tensiska
- Department of Food Technology, Laboratory of Food Chemistry, Universitas Padjadjaran, Bandung, Indonesia
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17
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Cahyana Y, Pratiwi PA, Marta H, Djali M, Halim IR, Urrohmah S, Khairunnissa DS, Sutardi AA. Oxidation by Hydrogen Peroxide Changes Crystallinity and Physicochemical Properties of Banana Flour. ACTA ACUST UNITED AC 2019. [DOI: 10.1088/1755-1315/292/1/012007] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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18
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Cahyana Y, Wijaya E, Halimah TS, Marta H, Suryadi E, Kurniati D. The effect of different thermal modifications on slowly digestible starch and physicochemical properties of green banana flour (Musa acuminata colla). Food Chem 2018; 274:274-280. [PMID: 30372939 DOI: 10.1016/j.foodchem.2018.09.004] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2017] [Revised: 07/28/2018] [Accepted: 09/01/2018] [Indexed: 11/28/2022]
Abstract
The effect of heat moisture treatment (HMT), annealing (ANN), and dual retrogradation (DR) on functional and pasting properties, digestibility of starch components of banana flour comprising rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) has been investigated, using native banana flour (NBF) as a control. Crystal type, relative crystallinity and morphological changes were characterised by XRD and SEM. HMT has markedly modified the pasting properties and resulted in the highest SDS content. HMT and ANN increased the relative crystallinity but DR decreased it. HMT and DR altered XRD patterns from B to A and A + B type respectively, while ANN did not change the XRD patterns. The NBF compact granule surface remained unchanged with ANN but changed to a more porous surface with HMT and DR, thereby increasing the digestibility. Crystal type and granule morphology affected the digestibility while relative crystallinity might change the pasting point.
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Affiliation(s)
- Yana Cahyana
- Laboratory of Food Chemistry, Department of Food Technology, Universitas Padjadjaran, Indonesia.
| | - Evelyn Wijaya
- Laboratory of Food Chemistry, Department of Food Technology, Universitas Padjadjaran, Indonesia
| | - Tien Siti Halimah
- Laboratory of Food Chemistry, Department of Food Technology, Universitas Padjadjaran, Indonesia
| | - Herlina Marta
- Laboratory of Food Processing Technology, Department of Food Technology, Universitas Padjadjaran, Indonesia
| | - Edy Suryadi
- Laboratory of Soil and Water Engineering, Department of Agricultural Engineering and Biosystem, Universitas Padjadjaran, Indonesia
| | - Dian Kurniati
- Laboratory of Food Chemistry, Department of Food Technology, Universitas Padjadjaran, Indonesia
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