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Mo H, Xing Y, Xu P, Wan L, Dai J, Gong A, Zhang Y, Wang X, Fu Y. Insight into the effect of potassium carbonate on the physicochemical and structural properties of starch isolated from hot-dry noodles. Int J Biol Macromol 2024; 278:135062. [PMID: 39182896 DOI: 10.1016/j.ijbiomac.2024.135062] [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: 04/24/2024] [Revised: 07/15/2024] [Accepted: 08/23/2024] [Indexed: 08/27/2024]
Abstract
The objective of this study was to investigate the changes in physicochemical and structural properties of starch isolated from hot-dry noodles (HDNS) treated with different contents of potassium carbonate (K2CO3). The results demonstrated that the existence of K2CO3 increased the WHC and hardness of HDNS gel with an elevated storage modulus. Meanwhile, K2CO3 promoted the gelatinization of HDNS, which displayed higher viscosity and swelling power. Moreover, the relative crystallinity of HDNS were improved. K2CO3 facilitated the transformation of HDNS from an amorphous to a more ordered and crystalline structure. Simultaneously, the microscopic characteristics exhibited that K2CO3 promoted the partial fusion of starch particles to form aggregates, and the particle size became larger. In conclusion, the physicochemical and structural properties of HDNS were improved effectively with the incorporation of K2CO3, and the research results provided new insights for the processing of high-quality hot-dry noodles.
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Affiliation(s)
- Huiling Mo
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yaonan Xing
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Peng Xu
- Wuhan Jinxiangyuan Food Co., Ltd, Wuhan 430040, China
| | - Liuyu Wan
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Jinjun Dai
- Angel Yeast Co., Ltd, Yichang 443003, China
| | | | - Yan Zhang
- Angel Yeast Co., Ltd, Yichang 443003, China
| | - Xuedong Wang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Yang Fu
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
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2
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Almeida RLJ, Santos NC, Morais JRF, de Almeida Mota MM, da Silva Eduardo R, Muniz CES, de Assis Cavalcante J, da Costa GA, de Almeida Silva R, de Oliveira BF, da Silva Negreiros JK, da Silva PB, Albuquerque JC, de Figueiredo MJ, Lima SER. Effect of freezing rates on α-amylase enzymatic susceptibility, in vitro digestibility, and technological properties of starch microparticles. Food Chem 2024; 453:139688. [PMID: 38761722 DOI: 10.1016/j.foodchem.2024.139688] [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: 03/04/2024] [Revised: 04/30/2024] [Accepted: 05/13/2024] [Indexed: 05/20/2024]
Abstract
The aim of this study was to evaluate the effect of freezing rates using direct (LF: Liquid nitrogen) and indirect (RF: Cryogenic refrigerator and UF: ultra-freezer) methods at temperatures of (-20, -80, and - 196 °C) on the enzymatic susceptibility with α-amylase for microparticles. In vitro digestibility parameters and technological properties were also analyzed. Lower rates resulted in larger ice crystals, damaging the starch structure. Hydrolysis was more pronounced at slower rates RF: 0.07 °C/min and UF: 0.14 °C/min, yielding maximum values of RDS: 37.63% and SDS: 59.32% for RF. Type A crystallinity remained unchanged, with only a noted increase in crystallinity of up to 6.50% for FR. Starch pastes were classified as pseudoplastic, with RF exhibiting superior textural parameters and apparent viscosity. (RF: 7.18 J g-1 and UF: 7.34 J g-1) also showed lower values of gelatinization enthalpy. Freezing techniques were viable in facilitating the diffusion of α-amylase and reducing RS by up to 81%.
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Affiliation(s)
| | - Newton Carlos Santos
- Department of Food Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | | | | | - Raphael da Silva Eduardo
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | - Cecilia Elisa Sousa Muniz
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | | | | | | | | | | | | | - Juliana Cruz Albuquerque
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | - Maria José de Figueiredo
- Department of Agro-industrial Management and Technology, Federal University of Paraiba, Bananeiras, PB, Brazil
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3
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Colbert T, Bothma C, Pretorius W, du Toit A. Developing an Acceptable Nixtamalised Maize Product for South African Consumers: Sensory, Survey and Nutrient Analysis. Foods 2024; 13:2896. [PMID: 39335825 PMCID: PMC11431607 DOI: 10.3390/foods13182896] [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: 08/09/2024] [Revised: 09/06/2024] [Accepted: 09/07/2024] [Indexed: 09/30/2024] Open
Abstract
South Africa produces high-quality maize, yet food insecurity and malnutrition are prevalent. Maize is a staple for most South Africans and is often eaten as pap, gruel cooked from maize meal (corn flour) and water without diet diversification. Considering the reliance on maize in low-income communities, could nixtamalised maize products be developed that are nutritious, homemade and consumer-acceptable? Nixtamalisation could offer a solution. However, its acceptability and nutritional benefits remain in question. We aimed to develop a product using consumer-led methods. Consumer panels evaluated and selected products using overall acceptability (9-point hedonic scale), Just-About-Right (JAR) and penalty analysis. Consumer-acceptable nixtamalised chutney-flavoured maize chips were moderately liked (7.35) and reached acceptable JAR scores (74.2%). The nixtamalised products were liked and liked very much (56%), 61% of panel members agreed and strongly agreed to purchase and prepare, and 50% to consume nixtamalised products. Nutrient analysis of the chutney chips showed high energy (2302 kJ/100 g) and total fats (23.72), of which saturated fats were 11.47%. Total fibre (17.19 g/100 g), protein (6.64 g/100 g), calcium (163.3) and magnesium (53.67 g/100 g) were promising, while high phosphorous (566.00 mg/100 g) may indicate anti-nutrients present. Nixtamalisation can alleviate food insecurity and malnutrition in countries such as South Africa.
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Affiliation(s)
| | | | | | - Alba du Toit
- Department of Sustainable Food Systems and Development, Faculty of Natural and Agricultural Sciences, University of the Free State, P.O. Box 339, Bloemfontein 9300, South Africa; (T.C.); (C.B.); (W.P.)
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4
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Cheng Z, Zheng Q, Duan Y, Hu K, Cai M, Zhang H. Optimization of ultrasonic conditions for improving the characteristics of corn starch-glycyrrhiza polysaccharide composite to prepare enhanced quality lycopene inclusion complex. Int J Biol Macromol 2024; 267:131504. [PMID: 38604428 DOI: 10.1016/j.ijbiomac.2024.131504] [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: 01/28/2024] [Revised: 03/26/2024] [Accepted: 04/08/2024] [Indexed: 04/13/2024]
Abstract
In this study, based on response surface optimization of ultrasound pre-treatment conditions for encapsulating lycopene, the corn starch-glycyrrhiza polysaccharide composite (US-CS-GP) was used to prepare a novel lycopene inclusion complex (US-CS-GP-Lyc). Ultrasound treatment (575 W, 25 kHz) at 35 °C for 25 min significantly enhanced the rheological and starch properties of US-CS-GP, facilitating the preparation of US-CS-GP-Lyc with an encapsulation efficiency of 76.12 ± 1.76 %. In addition, the crystalline structure, thermal properties, and microstructure of the obtained lycopene inclusion complex were significantly improved and showed excellent antioxidant activity and storage stability. The US-CS-GP-Lyc exhibited a V-type crystal structure, enhanced lycopene loading capacity, and reduced crystalline regions due to increased amorphous regions, as well as superior thermal properties, including a lower maximum thermal decomposition rate and a higher maximum decomposition temperature. Furthermore, its smooth surface with dense pores provides enhanced space and protection for lycopene loading. Moreover, the US-CS-GP-Lyc displayed the highest DPPH scavenging rate (92.20 %) and enhanced stability under light and prolonged storage. These findings indicate that ultrasonic pretreatment can boost electrostatic forces and hydrogen bonding between corn starch and glycyrrhiza polysaccharide, enhance composite properties, and improve lycopene encapsulation, which may provide a scientific basis for the application of ultrasound technology in the refined processing of starch-polysaccharides composite products.
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Affiliation(s)
- Zirun Cheng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Qiao Zheng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuqing Duan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
| | - Kai Hu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Meihong Cai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
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5
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Zhang Y, Zhang M, Li T, Zhang X, Wang L. Enhance Production of γ-Aminobutyric Acid (GABA) and Improve the Function of Fermented Quinoa by Cold Stress. Foods 2022; 11:foods11233908. [PMID: 36496716 PMCID: PMC9737818 DOI: 10.3390/foods11233908] [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: 11/10/2022] [Revised: 11/29/2022] [Accepted: 12/01/2022] [Indexed: 12/12/2022] Open
Abstract
Quinoa is an excellent source of γ-aminobutyric acid (GABA), which is a natural four-carbon non-protein amino acid with great health benefits. In this study, the quinoa was treated by cold stress before fermentation with Lactobacillus plantarum to enhance the amount of GABA. The best Lactobacillus plantarum for GABA production was selected from sixteen different strains based on the levels of GABA production and the activity of glutamic acid decarboxylase (GAD). Cold stress treatments at 4 °C and at -20 °C enhanced the amount of GABA in the fermented quinoa by a maximum of 1191% and 774%, respectively. The surface of the fermented quinoa flour treated by cold stress showed more pinholes, mucus, faults and cracks. A Fourier transform infrared spectrophotometer (FTIR) analysis revealed that cold stress had a violent breakage effect on the -OH bonds in quinoa and delayed the destruction of protein during fermentation. In addition, the results from the rapid visco analyzer (RVA) showed that the cold stress reduced the peak viscosity of quinoa flour. Overall, the cold stress treatment is a promising method for making fermented quinoa a functional food by enhancing the production of bioactive ingredients.
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Affiliation(s)
- Yucui Zhang
- School of Food science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Ming Zhang
- School of Food science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Ting Li
- School of Food science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Xinxia Zhang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Li Wang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
- Correspondence: ; Tel./Fax: +86-510-85329820
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6
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Jiang K, Wang W, Ma Q, Wang J, Sun J. Microwave-assisted enzymatic hydrolysis as a novel efficient way to prepare porous starch. Carbohydr Polym 2022; 301:120306. [DOI: 10.1016/j.carbpol.2022.120306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2022] [Revised: 10/31/2022] [Accepted: 11/01/2022] [Indexed: 11/06/2022]
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8
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Apostolidis E, Kioupis D, Kakali G, Stoforos NG, Mandala I. Effect of starch concentration and resistant starch filler addition on the physical properties of starch hydrogels. J Food Sci 2021; 86:5340-5352. [PMID: 34755908 DOI: 10.1111/1750-3841.15954] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 09/17/2021] [Accepted: 10/01/2021] [Indexed: 12/28/2022]
Abstract
Corn starch-based hydrogels are safe and biodegradable polymers with a wide array of applications in food science. The aim of this study was to investigate the effects of starch and natural filler resistant starch type 2 (RS2) particles concentration on the textural properties of corn starch hydrogels. Native starch (NS) hydrogels of 8%, 10%, 12%, and 15% w/v were prepared; in each of these dispersions, part of the NS was substituted with RS2 to a concentration of 2% or 10%. NS hydrogels with the highest concentrations had the maximum hardness, cohesiveness, and gumminess values, whereas the addition of RS2 particles did not affect gel textural properties. Native and substituted RS2 hydrogels showed close similarities in their rheological and textural characteristics. Water-holding capacity greatly decreased with increasing starch concentration, suggesting that the hydrogels with the highest NS concentration had the densest network as depicted by SEM micrographs. Subsequently, hardness, gumminess, and consistency coefficient were linearly correlated to starch concentration and storage time. Fluid release was exponentially dependent on starch concentration. The degree of crystallinity by X-ray diffraction (XRD) indicated that by increasing starch concentration and substitution level, crystallinity increased. Consequently, NS concentration determined the textural properties of corn starch hydrogels. On the other hand, RS2 substitutions did not affect any of these parameters, indicating their potential role as inactive fillers with a beneficial effect on the maintenance of normal blood glucose levels. Therefore, the consistency of a food gel can be optimized by changing the ratio of inactive filler to starch gel matrix.
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Affiliation(s)
- Eftychios Apostolidis
- Department of Food Science & Human Nutrition, Laboratory of Food Process Engineering, Agricultural University of Athens, Athens, Greece
| | - Dimitris Kioupis
- School of Chemical Engineering, Laboratory of Inorganic and Analytical Chemistry, National Technical University of Athens, Athens, Greece
| | - Glikeria Kakali
- School of Chemical Engineering, Laboratory of Inorganic and Analytical Chemistry, National Technical University of Athens, Athens, Greece
| | - Nikolaos G Stoforos
- Department of Food Science & Human Nutrition, Laboratory of Food Process Engineering, Agricultural University of Athens, Athens, Greece
| | - Ioanna Mandala
- Department of Food Science & Human Nutrition, Laboratory of Food Process Engineering, Agricultural University of Athens, Athens, Greece
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9
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Effect of nixtamalization with Ca(OH)2, CaCl2, and CaCO3 on the protein secondary structure, rheological, and textural properties of soft wheat flour doughs. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103271] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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10
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Gao J, Zhu L, Huang J, Li L, Yang Y, Xu Y, Wang Y, Wang L. Effect of dandelion root polysaccharide on the pasting, gelatinization, rheology, structural properties and in vitro digestibility of corn starch. Food Funct 2021; 12:7029-7039. [PMID: 34152329 DOI: 10.1039/d1fo00507c] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The influence of dandelion root polysaccharide (DRP) on the gelatinization properties and in vitro digestibility of corn starch was investigated. Pasting behaviors indicated that the addition of DRP led to an increase of the pasting temperature and a decrease of viscosity. Compared to native corn starch, the swelling power, solubility and content of amylose leaching were reduced as the DRP addition increased. Scanning electron microscopy (SEM) analysis showed that DRP was easily dispersed in the starchy matrix, and a more uniform structure was observed in corn starch/DRP pastes. Fourier transform infrared (FT-IR) and X-ray diffraction (XRD) analyses confirmed that the crystal shape of the corn starch gels was not changed and no new groups were produced with increasing DRP concentration. Moreover, DRP could improve the fluidity of the gelatinized corn starch and reduce its digestibility. These findings provided fundamental information about DRP's application in the whole processing of corn starch.
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Affiliation(s)
- Jingyu Gao
- College of Art and Science, Northeast Agricultural University, Harbin, 150030, China.
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11
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Lin S, Liu X, Cao Y, Liu S, Deng D, Zhang J, Huang G. Effects of xanthan and konjac gums on pasting, rheology, microstructure, crystallinity and in vitro digestibility of mung bean resistant starch. Food Chem 2020; 339:128001. [PMID: 33152856 DOI: 10.1016/j.foodchem.2020.128001] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 07/30/2020] [Accepted: 09/01/2020] [Indexed: 11/26/2022]
Abstract
The effects of different concentrations of xanthan and konjac gums on the pasting, rheological properties, microstructure, crystallinity, and digestibility of mung bean resistant starch (MRS) were investigated. Based on the results of pasting properties, the adjunction of gums increased the peak, breakdown, and final viscosities of resistant starch. Compared with resistant starch, the addition of gum significantly increased the K value and dynamic moduli (G', G") of MRS with increasing gum concentration. This finding indicates that the mixtures had higher viscoelasticity. Mixtures with xanthan gum of MRS had larger starch particle compared with MRS, as revealed by SEM. All starches showed B and V-type crystallinity with high crystallinity. MRS had the highest summation of resistant starch (RS) and slowly digestible starch (SDS) of 71.89%. MRS had the lowest hydrolysis rate, which obviously decreased from 71.89% to 57.71% with increasing konjac gum from 0 to 0.30%.
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Affiliation(s)
- Siyu Lin
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Xiane Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yao Cao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Suchen Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Danwen Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jinsheng Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Ganhui Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
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12
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Ponce-García N, Santiago-Ramos D, Figueroa-Cárdenas JDD, Véles-Medina JJ, Escalante-Aburto A. Effect of Calcium Salts Concentration on the Viscoelastic Properties of Sintered Tablets from Flours and Tortillas Evaluated by Stress-Relaxation Tests. J Food Sci 2019; 84:3653-3663. [PMID: 31750939 DOI: 10.1111/1750-3841.14941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Revised: 08/06/2019] [Accepted: 10/15/2019] [Indexed: 11/30/2022]
Abstract
This research aimed to evaluate the effect of different calcium compounds and their concentration on the viscoelastic parameters of flours and tortillas obtained with traditional and ecological nixtamalization. Specimens (tablets) of nixtamalized flours and tortillas (14% moisture) prepared with three different calcium sources and four concentrations were sintered using a die and a hydraulic press and were evaluated by stress-relaxation tests with a texturometer. Data collected from the stress-relaxation curve were fitted into a three-element generalized Maxwell model (r2 = 0.9999), allowing the detection of significant differences in the estimated viscoelastic parameters. When flours are processed into tortillas, the most notable change was the increase of +88.44% and +73.44%, respectively, in the summation of the elastic modulus, and the compressional viscosity in samples produced with CaCO3. On the contrary, tablets from samples with Ca(OH)2 presented a sharp diminishing (loss) in both of the evaluated viscoelastic parameters, accounting a decrease of -39.82% and -46.28% for the elastic modulus and compressional viscosity summations, respectively. Highly significant correlations were found among viscoelastic parameters when a slight proportional increase was observed in the specific elastic moduli, meaning that the energy was stored by each elastic element in the tablets, while the compressional viscosity coefficients varied as a function of time. Finally, it was found that the residual spring due to the pure elastic component (E0 ) stored energy during the entire test. PRACTICAL APPLICATION: There is no published information about a simple methodology for the evaluation of the viscoelastic properties of dry nixtamalized flours (powder) with a texturometer. The method proposed was sensitive and accurate, since it was capable of detecting differences among samples processed under distinct processing factors conditions. The study of viscoelastic properties of grain foods contributes to the construction of molecular theories occurring in their chemical compounds, which is strongly related to food texture. Those theories are handy to improve nutritional and textural properties of grain foods and are essential to powder handling, processing, and transportation, which allows the processing factors optimization.
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Affiliation(s)
- Néstor Ponce-García
- Author Ponce-García is with UAEMex, Faculty of Agricultural Sciences, Campus Universitario "El Cerrillo", El Cerrillo Piedras Blancas S/N, Toluca, Edo de México, 50200
| | - David Santiago-Ramos
- PROPAC, Univ. Autónoma de Querétaro, Cerro de las Campanas s/n, Querétaro, Qro, México, 76010
| | - Juan de Dios Figueroa-Cárdenas
- Centro de Investigación y de Estudios Avanzados, Unidad Querétaro, Libramiento Norponiente, No. 2000, Fraccionamiento Real de Juriquilla, Querétaro, México, 76230
| | - José Juan Véles-Medina
- Centro de Investigación y de Estudios Avanzados, Unidad Querétaro, Libramiento Norponiente, No. 2000, Fraccionamiento Real de Juriquilla, Querétaro, México, 76230
| | - Anayansi Escalante-Aburto
- Dept. of Nutrition, Univ. de Monterrey, Av. Ignacio Morones Prieto 4500 Pte, San Pedro Garza García, Nuevo León, 66238, México
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13
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Effects of soluble dietary fiber on the crystallinity, pasting, rheological, and morphological properties of corn resistant starch. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.059] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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14
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Structural, morphological, chemical, vibrational, pasting, rheological, and thermal characterization of isolated jicama (Pachyrhizus spp.) starch and jicama starch added with Ca(OH)2. Food Chem 2019; 283:83-91. [DOI: 10.1016/j.foodchem.2019.01.013] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2018] [Revised: 11/10/2018] [Accepted: 01/03/2019] [Indexed: 11/22/2022]
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15
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Wang M, Bai X, Jiang Y, Lang S, Yu L. Preparation and characterization of low oil absorption starch via freeze-thawing. Carbohydr Polym 2019; 211:266-271. [DOI: 10.1016/j.carbpol.2019.02.020] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Revised: 02/05/2019] [Accepted: 02/06/2019] [Indexed: 12/22/2022]
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16
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Ramírez-Araujo H, Gaytán-Martínez M, Reyes-Vega M. Alternative technologies to the traditional nixtamalization process: Review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.12.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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17
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Zhao AQ, Yu L, Yang M, Wang CJ, Wang MM, Bai X. Effects of the combination of freeze-thawing and enzymatic hydrolysis on the microstructure and physicochemical properties of porous corn starch. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.041] [Citation(s) in RCA: 68] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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18
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Mercader J, Akeju T, Brown M, Bundala M, Collins MJ, Copeland L, Crowther A, Dunfield P, Henry A, Inwood J, Itambu M, Kim JJ, Larter S, Longo L, Oldenburg T, Patalano R, Sammynaiken R, Soto M, Tyler R, Xhauflair H. Exaggerated expectations in ancient starch research and the need for new taphonomic and authenticity criteria. Facets (Ott) 2018. [DOI: 10.1139/facets-2017-0126] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Ancient starch research illuminates aspects of human ecology and economic botany that drove human evolution and cultural complexity over time, with a special emphasis on past technology, diet, health, and adaptation to changing environments and socio-economic systems. However, lapses in prevailing starch research demonstrate the exaggerated expectations for the field that have been generated over the last few decades. This includes an absence of explanation for the millennial-scale survivability of a biochemically degradable polymer, and difficulties in establishing authenticity and taxonomic identification. This paper outlines new taphonomic and authenticity criteria to guide future work toward designing research programs that fully exploit the potential of ancient starch while considering growing demands from readers, editors, and reviewers that look for objective compositional identification of putatively ancient starch granules.
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Affiliation(s)
- Julio Mercader
- Department of Anthropology and Archaeology, University of Calgary, 2500 University Drive NW, Calgary, AB T2N 1N4, Canada
| | - Tolutope Akeju
- Department of Anthropology and Archaeology, University of Calgary, 2500 University Drive NW, Calgary, AB T2N 1N4, Canada
- Department of Biological Sciences, University of Calgary, 2500 University Drive NW, Calgary, AB T2N 1N4, Canada
| | - Melisa Brown
- Department of Geoscience, University of Calgary, 2500 University Drive NW, Calgary, AB T2N 1N4, Canada
| | - Mariam Bundala
- Department of Anthropology and Archaeology, University of Calgary, 2500 University Drive NW, Calgary, AB T2N 1N4, Canada
- Department of Archaeology and Heritage Studies, University of Dar es Salaam, P.O. Box 35051, Dar es Salaam, Tanzania
| | - Matthew J. Collins
- Statens Naturhistoriske Museum, Københavns Universitet, 1350 København K, Denmark
| | - Les Copeland
- The University of Sydney, Sydney Institute of Agriculture, School of Life and Environmental Sciences, NSW 2006, Australia
| | - Alison Crowther
- School of Social Science, The University of Queensland, St Lucia, QLD 4072, Australia
- Department of Archaeology, Max Planck Institute for the Science of Human History, Jena, 07745, Germany
| | - Peter Dunfield
- Department of Biological Sciences, University of Calgary, 2500 University Drive NW, Calgary, AB T2N 1N4, Canada
| | - Amanda Henry
- Department of Archaeological Sciences, Faculty of Archaeology, Leiden University, Einsteinweg 2, 2333CC Leiden, the Netherlands
| | - Jamie Inwood
- Department of Anthropology and Archaeology, University of Calgary, 2500 University Drive NW, Calgary, AB T2N 1N4, Canada
| | - Makarius Itambu
- Department of Anthropology and Archaeology, University of Calgary, 2500 University Drive NW, Calgary, AB T2N 1N4, Canada
- Department of Archaeology and Heritage Studies, University of Dar es Salaam, P.O. Box 35051, Dar es Salaam, Tanzania
| | - Joong-Jae Kim
- Department of Biological Sciences, University of Calgary, 2500 University Drive NW, Calgary, AB T2N 1N4, Canada
| | - Steve Larter
- Department of Geoscience, University of Calgary, 2500 University Drive NW, Calgary, AB T2N 1N4, Canada
| | - Laura Longo
- School of Art, Design and Media, Nanyang Technological University, 50 Nanyang Avenue, Singapore 639798, Republic of Singapore
| | - Thomas Oldenburg
- Department of Geoscience, University of Calgary, 2500 University Drive NW, Calgary, AB T2N 1N4, Canada
| | - Robert Patalano
- Department of Anthropology and Archaeology, University of Calgary, 2500 University Drive NW, Calgary, AB T2N 1N4, Canada
| | - Ramaswami Sammynaiken
- Saskatchewan Structural Sciences Centre, University of Saskatchewan, 110 Science Place, Saskatoon, SK S7N 5C9, Canada
| | - María Soto
- Department of Anthropology and Archaeology, University of Calgary, 2500 University Drive NW, Calgary, AB T2N 1N4, Canada
| | - Robert Tyler
- College of Agriculture and Bioresources, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada
| | - Hermine Xhauflair
- Department of Archaeology, University of Cambridge, Downing Street, Cambridge, CB2 3DZ, England
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Santiago-Ramos D, Figueroa-Cárdenas JDD, Mariscal-Moreno RM, Escalante-Aburto A, Ponce-García N, Véles-Medina JJ. Physical and chemical changes undergone by pericarp and endosperm during corn nixtamalization-A review. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.04.003] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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20
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Santiago-Ramos D, Figueroa-Cárdenas JDD, Véles-Medina JJ. Viscoelastic behaviour of masa from corn flours obtained by nixtamalization with different calcium sources. Food Chem 2018; 248:21-28. [DOI: 10.1016/j.foodchem.2017.12.041] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2017] [Revised: 11/21/2017] [Accepted: 12/12/2017] [Indexed: 10/18/2022]
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21
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Alvarez-Ramirez J, Vernon-Carter E, Carrillo-Navas H, Meraz M. Effects of cooking temperature and time on the color, morphology, crystallinity, thermal properties, starch-lipid complexes formation and rheological properties of roux. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.038] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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22
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Chuang L, Panyoyai N, Shanks R, Kasapis S. Structure and phase behaviour of microcrystalline cellulose in mixture with condensed systems of potato starch. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13337] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Lillian Chuang
- School of Science; RMIT University; Bundoora West Campus Melbourne Vic 3083 Australia
| | - Naksit Panyoyai
- School of Science; RMIT University; Bundoora West Campus Melbourne Vic 3083 Australia
| | - Robert Shanks
- School of Science; RMIT University; Bundoora West Campus Melbourne Vic 3083 Australia
| | - Stefan Kasapis
- School of Science; RMIT University; Bundoora West Campus Melbourne Vic 3083 Australia
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