Influence of pregelatinized and granular cold water swelling maize starches on stability and physicochemical properties of low fat oil-in-water emulsions

Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications

During home cooking or industrial food processing operations, starch granules usually undergo a process known as gelatinization. The starch gelatinization degree (DG) influences the structural organization and properties of starch, which in turn alters the physicochemical, organoleptic, and gastrointestinal properties of starchy foods. This review summarizes methods for measuring DG, as well as the impact of DG on the starch structure, properties, and applications. Enzymatic digestion, iodine colorimetry, and differential scanning calorimetry are the most common methods for evaluating the DG. As the DG increases, the structural organization of the molecules within starch granules is progressively disrupted, the particle size of the granules is altered due to swelling and then disruption, the crystallinity is decreased, the molecular weight is reduced, and the starch-lipid complexes are formed. The impact of DG on the starch structure and properties depends on the processing method, operating conditions, and starch source. The starch DG affects the quality of many foods, including baked goods, fried foods, alcoholic beverages, emulsified foods, and edible inks. Thus, a better understanding of the changes in starch structure and function caused by gelatinization could facilitate the development of foods with novel or improved properties.

Development of Analog Rice Made from Cassava and Banana with the Addition of Katuk Leaf (Sauropus androgynous L. Merr.) and Soy Lecithin for Lactating Women

The development of analog rice, apart from being an effort to diversify food, also has the potential to be developed as a functional food to fulfill the nutrients needed by a community. Katuk leaf is known for its ability to accelerate the breast milk production of lactating women, which is inseparable from sterol in terms of bioactive content. This study aimed to determine the best formulation of analog rice made from cassava flour, banana flour, Katuk leaf powder, and soy lecithin that was sensorily acceptable, in a shape resembling rice, and able to fulfill the nutritional needs of lactating women. Analog rice was produced using an extruder machine before the physical and sensory properties analyses were carried out, followed by the chemical properties analysis. Formulation C (80% cassava flour, 20% banana flour, 3% Katuk leaf powder, and 0.5% soy lecithin) was obtained as the best or most preferred formulation based on sensory analysis. The resulting grain was oval-round in shape and had a green-brownish color, fluffy texture, and distinct aroma and taste derived from the raw material used. Therefore, this research is expected to support the development of analog rice for providing the main staple food to fulfill lactating women's nutrition.

Influence of fatty acid-esterified waxy maize starch type and concentration on stability and properties of oil-in-water emulsions

In the current study, native and different fatty acid-esterified waxy maize starches (octanoate, myristoate, and stearoate), followed by an OSA-potato starch (as an industrial emulsifier) were used to prepare sunflower oil-in-water (O/W) emulsion. The effect of emulsifier type and concentration were evaluated on properties of emulsions in terms of mean droplet size, droplet size distribution, and creaming index. To prepare the emulsion, the emulsifier to oil ratios of 1.25 and 0.5 for octanoate and industrial emulsifier (control) were considered as the selected formulations based on the lowest creaming index (2.63 and 0 %, respectively). The influence of various pHs and ionic strengths on droplet size, span and zeta potential value was similar for both produced emulsions. Therefore, the fatty acid-esterified starch could be suggested as a promising environmentally friendly alternative to industrial emulsifiers for fabrication of emulsions with similar stability.

Pregelatinized Drum-Dried Wheat Starch of Different Swelling Behavior as Clean-Labeled Oil Replacers in Oil-in-Water Emulsions

Drum-drying results in pregelatinized starch with relatively low starch fragmentation and a great ability to absorb water and swell at room temperature. However, the effect of the degree of cold particle swelling and the thickening potential of drum-dried starch on its suitability as oil replacer in low-fat oil-in-water emulsions has received little attention. In this work, the potential of three pregelatinized drum-dried starches with almost identical molecular structure (as measured by size exclusion chromatography) and Water Binding Capacity (WBC), but different swelling behavior, was investigated to replace up to 60% oil in a mayonnaise-like emulsion system. The microstructure, stability, and rheology of the oil-in-water emulsions were noticeably affected by the substitution of oil with a pregelatinized drum-dried starch paste. Specifically, reduced-fat emulsions presented smaller droplet-size, a higher consistency index and increased emulsion stability, especially against freeze-thaw cycles, compared to the control full-fat mayonnaise. Importantly, the differences in cold swelling behavior (rather than simply assessing WBC) greatly influenced the consistency index and stability of low-fat emulsions, and results showed that drum-dried starch particles with high swelling potential perform better as oil replacers.

Using texture analyzer to characterize pecan and olive oil tactile properties, compare to viscometer analysis, and link to fatty acid profile and total polyphenols

This study aimed to characterize mechanical properties of five pecan oils and one olive oil using a texture analyzer compared to a rotational viscometer; results were linked to fatty acid profile and total polyphenol content. The seven texture parameters (firmness, consistency, cohesiveness, viscosity index, stickiness at 5 sec, stickiness at 30 sec, and delta stickiness) showed significant difference (p≤0.05) among the six oils. Overall, olive oil had higher texture analysis values and significantly higher rotational viscosity than pecan oils. Chemically, C18 fatty acids accounted for approximately 90% of the total fatty acids in the five pecan oils. Olive oil had a higher amount of long-chain, unsaturated fatty acids. Total polyphenols in pecan oils were 8-15 mg gallic acid equivalent (GAE)/100 g, while olive oil contained 27.2 mg GAE/100 g. Correlation analysis demonstrated a significant, positive relationship between "consistency" texture and rotational viscosity measurement. Mechanical properties (seven texture parameters and rotational viscosity) were partially correlated to fatty acid profile, though no universal pattern was identified. PRACTICAL APPLICATIONS: Pecan is among the most commonly consumed tree nuts worldwide, while pecan oil is part of the emerging healthy, edible oil niche market. Few studies have investigated pecan oil sensory quality and associated physicochemical compositions for aroma, taste, and texture and pecan oil textural parameters have not been characterized. This study characterized pecan oil with seven textural parameters correlated to rotational viscosity and chemical composition, providing a novel instrumental approach to characterize edible oil textural properties. This article is protected by copyright. All rights reserved.

Evaluating high pressure-treated corn and waxy corn starches as novel fat replacers in model low-fat O/W emulsions: A physical and rheological study

High hydrostatic pressure-treated corn starch (HPCS) and waxy corn starch (HPWCS) at three concentrations (10%, 15%, and 20%) were applied as novel fat replacers in a model low O/W emulsion at three fat reduction levels (FR, 25%, 50%, and 75%) and some physical, textural and rheological characteristics and stability of the samples were examined and compared with the control. Applying higher concentrations of HPCS and HPWCS increased the zeta potential, hardness and consistency (mainly for HPWCS samples), reversely decreased the Z-average particle size and polydispersity index of the reduced-fat emulsions, but augmenting FR levels caused a reverse inclination. The rheological assay cleared that the emulsions prepared with HPWCS had greater elastic modulus (G') and more gap between G' and viscous modulus (G″) at all concentrations than the HPCS-contained samples. The critical stress (τ_c) of 25FR samples were significantly higher than the control, showing the well stability of reduced-fat samples. Also, the τ_c of the HPCS-contained emulsions reduced meaningfully when the FR level increased from 25% to 75%, but for the HPWCS samples, fat reduction didn't change the τ_c value significantly up to 50% fat reduction. Based on Tangδ_s(n-LVE), HPWCS contained samples showed more spreadability than the HPCS-contained emulsions.

Green and clean modification of cassava starch - effects on composition, structure, properties and digestibility

There is a growing need for clean and green labeling of food products among consumers globally. Therefore, development of green modified starches, to boost functionality, palatability and health benefits while reducing the negative processing impacts on the environment and reinforcing consumer safety is in high demand. Starch modification started in mid-1500s due to the inherent limitations of native starch restricting its commercial applications, with chemical modification being most common. However, with the recent push for "chemical-free" labeling, methods of physical and enzymatic modification have gained immense popularity. These methods have been successfully used in numerous studies to alter the composition, structure, functionality and digestibility of starch and in this review, studies reported on green modification of cassava starch, one of the most common utilized starches, within the last ten years have been critically reviewed. Recent research has introduced starch as an abundant, natural substrate for producing resistant starches through biophysical technologies that act as dietary fiber in the human body. It is evident that different techniques and processing parameters result in varying degrees of modification impacting the techno-functionality and digestibility of the resultant starch. This can be exploited by researchers and industrialists in order to customize starch functionality in accordance with application.

Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels

The objective was to modify functional properties of breadfruit flours using twin-screw extrusion and test the physicochemical properties of the extruded flours. Extruded breadfruit flours were produced with twin-screw extrusion using different last barrel temperature (80 °C or 120 °C) and feed moisture content (17% or 30%). These conditions resulted in four extruded flours with different mechanical (specific mechanical energy, SME) and thermal (melt temperature) energies. At temperatures below the gelatinization of the native starch (<70 °C), swelling power was increased in all extruded treatments. Solubility was dramatically increased in high-SME extruded flours at all tested temperatures. Water holding capacity was dramatically increased in the low-SME extruded flours. A two-fold higher cold peak viscosity was obtained for low SME-high temperature extruded flour compared with the other extruded flours. Low SME-low temperature extruded flour still exhibited a hot peak viscosity, which occurred earlier than in native flour. Setback was decreased in all extruded flours, especially in high-SME treatments. The incorporation of extruded flours into soy protein gels did not affect cooking loss, while hardness and springiness decreased with the addition of extruded flours. Overall, extrusion of breadfruit flour altered functional flour properties, including water holding capacity and pasting properties, and modified the texture of soy protein gels.

Fabrication and Characterization of a Microemulsion Stabilized by Integrated Phosvitin and Gallic Acid

The purpose of this work was to conjugate phosvitin (Pv) with gallic acid (GA) to explore a new emulsifier that had both good emulsifying properties and antioxidant activity. The Pv-GA complex was prepared at a GA concentration of 1.5 mg/mL with pH 9.0. The Pv-GA complex obtained was identified by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry and characterized with infrared, ultraviolet, and fluorescence spectra. The emulsifying activity and stability of the Pv-GA complex were slightly improved, and antioxidant activities was significantly enhanced. Furthermore, the Pv-GA complex was used to load conjugated linoleic acid (CLA) for microemulsion preparation. Results showed that the Pv-GA complex could increase the viscosity and lipid antioxidant capacity of Pv-GA/CLA microemulsion. The Pv-GA/CLA microemulsion had remarkable emulsifying activity, emulsifying stability, pH, and thermal stability and poor salt stability.