1
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Yu M, Zhang S, Tang P, Meng L, Cheng W, Gao C, Wu D, Feng X, Wang Z, Tang X. Effects of fatty acids and glycerides on the structure, cooking quality, and in vitro starch digestibility of extruded buckwheat noodles. Food Res Int 2024; 191:114713. [PMID: 39059913 DOI: 10.1016/j.foodres.2024.114713] [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: 02/29/2024] [Revised: 06/24/2024] [Accepted: 06/28/2024] [Indexed: 07/28/2024]
Abstract
This study aimed to explore the effects of various lipids on the structure, cooking quality, and in vitro starch digestibility of extruded buckwheat noodles (EBNs) with and without 20% high-amylose corn starch (HACS). Fourier transform infrared spectroscopy, differential scanning calorimetry, and X-ray diffraction revealed that lauric acid bound more strongly to starch than did stearic acid and oleic acid, and the binding capacity of fatty acids with starch was stronger than that of glycerides. The presence of HACS during extrusion facilitated increased formation of starch-lipid complexes. Evaluations of cooking quality and digestion characteristics showed that EBNs containing 20% HACS and 0.5% glycerol monooleate demonstrated the lowest cooking loss (7.28%), and that with 20% HACS and 0.5% oleic acid displayed the lowest predicted glycemic index (pGI) (63.54) and highest resistant starch (RS) content (51.64%). However, excessive starch-lipid complexes were detrimental to EBNs cooking quality and the resistance of starch to digestive enzymes because of the damage to the continuity of the starch gel network. This study establishes a fundamental basis for the development of EBNs with superior cooking quality and a relatively lower GI.
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Affiliation(s)
- Menglan Yu
- College of Food Science and Engineering/Collaborative, Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Shuyi Zhang
- College of Food Science and Engineering/Collaborative, Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Peiqi Tang
- College of Food Science and Engineering/Collaborative, Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Linghan Meng
- College of Food Science and Engineering/Collaborative, Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Weiwei Cheng
- College of Food Science and Engineering/Collaborative, Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Chengcheng Gao
- College of Food Science and Engineering/Collaborative, Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Di Wu
- College of Food Science and Engineering/Collaborative, Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xiao Feng
- College of Food Science and Engineering/Collaborative, Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Zhenjiong Wang
- College of Food Science and Engineering/Collaborative, Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xiaozhi Tang
- College of Food Science and Engineering/Collaborative, Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
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2
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Malunga LN, Thandapilly SJ, Hucl PJ, Ames N. Effects of Genotype and Growing Year on the Nutritional Composition and Pasting Properties of Glabrous Canary Seed ( Phalaris canariensis L.) Groat Flours. Foods 2024; 13:1786. [PMID: 38891013 PMCID: PMC11171547 DOI: 10.3390/foods13111786] [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: 05/10/2024] [Revised: 05/24/2024] [Accepted: 06/01/2024] [Indexed: 06/20/2024] Open
Abstract
Canary seed flour is a new food ingredient that the United States Food and Drug Administration (FDA) and Health Canada recently granted Generally Regarded as Safe (GRAS) status. Stability in nutritional composition and functional properties is an essential characteristic of food ingredients for consistency in nutritional quality and performance in processing. This work assessed the effect of genotypic and environmental variation on the nutritional (protein, starch, amylose, oil, dietary fiber, minerals and fat-soluble vitamins) and pasting (as measured in viscosity (peak, trough, breakdown, final, and setback), peak time, and pasting temperatures) properties of Canary seed. The samples included four Canary seed varieties grown in randomized complete block design experiments at one location for two growing seasons. In general, the nutritional composition of Canary seed flour was not affected by genotype, growing year, and their interaction except for starch content, which was significantly affected by the growing year (p < 0.0001), and iron content, which was affected by genotypic variation (p < 0.0001). The pasting properties of Canary seed flour were significantly (p < 0.001) affected by both genotypic and growing year variation but not their interaction. Our results suggest that the food industry should measure starch and iron content prior to processing to ensure consistency in nutritional labeling. Also, for those applications where starch pasting properties are essential, the manufacturer should consider measuring the RVA pasting viscosities for every batch of raw material. The results have provided the baseline knowledge of which nutritional or functional properties of Canary seed flour can be improved through breeding and agronomy programs to ensure the reliability of Canary seed as an ingredient.
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Affiliation(s)
- Lovemore Nkhata Malunga
- Agriculture and Agri-Food Canada, 196 Innovation Drive, Winnipeg, MB R3T 6C5, Canada;
- Richardson Centre for Food Technology and Research, University of Manitoba, 196 Innovation Drive, Winnipeg, MB R3T 6C5, Canada
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 6C5, Canada
| | - Sijo Joseph Thandapilly
- Agriculture and Agri-Food Canada, 196 Innovation Drive, Winnipeg, MB R3T 6C5, Canada;
- Richardson Centre for Food Technology and Research, University of Manitoba, 196 Innovation Drive, Winnipeg, MB R3T 6C5, Canada
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 6C5, Canada
| | - Pierre J. Hucl
- Crop Development Centre, University of Saskatchewan, Saskatoon, AB S7N 5A2, Canada;
| | - Nancy Ames
- Agriculture and Agri-Food Canada, 196 Innovation Drive, Winnipeg, MB R3T 6C5, Canada;
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3
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Santos GP, Miranda BM, Di-Medeiros MCB, Almeida VO, Ferreira RD, Morais DABD, Queiroz DLA, Leles MIG, Lião LM, Fernandes KF. The potential exploitation of the Malay-red apple (Syzygium malaccense) seed as source of a phosphorylated starch. Carbohydr Res 2024; 535:109008. [PMID: 38103463 DOI: 10.1016/j.carres.2023.109008] [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: 08/16/2023] [Revised: 11/04/2023] [Accepted: 12/04/2023] [Indexed: 12/19/2023]
Abstract
This work presents the characterization of a novel naturally phosphorylated starch extracted from an unconventional and non-utilized source, the seeds of the stone fruit Syzygium malaccense. The morphology and chemical characteristics of the extracted starch were examined by scanning electron microscopy, FTIR, 1H/13C/31P NMR and 13C-CP/MAS-NMR, HPAEC-PAD chromatography, XRD, DSC, and RVA. The extraction yielded a highly pure starch (95.6 %) with an average granule size of 13 μm. The analysis of the starch components revealed an amylose content of 28.1 % and a predominance (65 %) of B-chains (B1-B3 65 %) in the amylopectin, as shown through HPAEC-PAD chromatography. The X-ray diffractogram was compatible with B-type starch, which was confirmed by the deconvolution of the C1 peak in the 13C-CP/MAS-NMR. X-Ray diffractogram also showed that S. malaccense has 28.5 % of crystallinity. DSC analysis showed values of 82.6 °C and -12.41 J g-1 for Tc and ΔH, respectively, which is compatible with a highly ordered starch granule structure. The values observed for peak (4678 mPa•s), trough (3055 mPa•s), and final viscosity (6526 mPa•s) indicated that S. malaccense may be used as a thickener in hot food.
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Affiliation(s)
- Giordanna P Santos
- Laboratório de Química de Polímeros, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
| | - Bruna M Miranda
- Laboratório de Química de Polímeros, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil; Setor de Engenharia de Alimentos, Escola de Agronomia, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
| | - Maria C B Di-Medeiros
- Laboratório de Química de Polímeros, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil; Laboratório de Ressonância Nuclear Magnética, Instituto de Química, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
| | - Viviane O Almeida
- Laboratório de Química de Polímeros, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
| | - Richard D Ferreira
- Laboratório de Química de Polímeros, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
| | - Danilo A B de Morais
- Laboratório de Química de Polímeros, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
| | - Diego L A Queiroz
- Milhão Ingredients - Rodovia, GO-070, KM 25, Fazenda Palmital, 75373-899, Goianira, GO, Brazil.
| | - Maria I G Leles
- Laboratório de Métodos de Extração e Separação LAMES - Instituto de Química, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
| | - Luciano M Lião
- Laboratório de Ressonância Nuclear Magnética, Instituto de Química, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
| | - Kátia F Fernandes
- Laboratório de Química de Polímeros, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
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4
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Miranda BM, Almeida VO, Terstegen T, Hundschell C, Flöter E, Silva FA, Fernandes KF, Wagemans A, Ulbrich M. The microstructure of the starch from the underutilized seed of jaboticaba (Plinia cauliflora). Food Chem 2023; 423:136145. [PMID: 37187005 DOI: 10.1016/j.foodchem.2023.136145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 04/06/2023] [Accepted: 04/09/2023] [Indexed: 05/17/2023]
Abstract
This work presents a starch extracted from jaboticaba seeds. The extraction yielded 22.65 ± 0.63% of a slightly beige powder (a* 1.92 ± 0.03, b* 10.82 ± 0.17 and L* 92.27 ± 0.24). The starch presented low protein content (1.19% ± 0.11) and phenolic compounds (0.58 ± 0.02 GAE. g) as contaminants. The starch granules showed small, smooth, irregular shapes and sizes between 6.1 and 9.6 µm. The starch presented a high content of amylose (34.50%±0.90) and a predominance of intermediate chain length (B1-chains 51%), followed by A-chains (26%) in the amylopectin. The SEC-MALS-DRI showed the starch had a low molecular weight (5.3·106 g·mol-1) and amylose/amylopectin content compatible with a Cc-type starch, confirmed in the X-ray diffractogram. Thermal studies showed a low onset temperature (T0 = 66.4 ± 0.46 °C) and gelatinization enthalpy (ΔH = 9.1 ± 1.19 J g-1) but a high-temperature range (ΔT = 14.1 ± 0.52 °C). The jaboticaba starch proved to be a promising material for food and non-food applications.
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Affiliation(s)
- Bruna M Miranda
- Department of Food Engineer, Institute of Agronomy, Federal University of Goiás, Goiânia, Brazil; Laboratory of Polymers Chemistry, Institute of Biological Science, ICB 2, Federal University of Goiás, Goiânia, Brazil; Department of Food Colloids, Institute of Food Technology and Food Chemistry, Technical University Berlin, Berlin, Germany
| | - Viviane O Almeida
- Department of Food Engineer, Institute of Agronomy, Federal University of Goiás, Goiânia, Brazil
| | - Tim Terstegen
- Department of Food Technology and Food Chemistry, Technical University Berlin, Berlin, Germany
| | - Christoph Hundschell
- Department of Food Colloids, Institute of Food Technology and Food Chemistry, Technical University Berlin, Berlin, Germany
| | - Eckhard Flöter
- Department of Food Technology and Food Chemistry, Technical University Berlin, Berlin, Germany
| | - Flávio A Silva
- Department of Food Engineer, Institute of Agronomy, Federal University of Goiás, Goiânia, Brazil
| | - Kátia F Fernandes
- Laboratory of Polymers Chemistry, Institute of Biological Science, ICB 2, Federal University of Goiás, Goiânia, Brazil.
| | - Anja Wagemans
- Department of Food Colloids, Institute of Food Technology and Food Chemistry, Technical University Berlin, Berlin, Germany
| | - Marco Ulbrich
- Department of Food Technology and Food Chemistry, Technical University Berlin, Berlin, Germany
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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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6
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Perera SP, Konieczny D, Ding K, Hucl P, L'Hocine L, Nickerson MT. Techno‐functional and nutritional properties of full‐bran and low‐bran canaryseed flour, and the effect of solvent‐de‐oiling on the proteins of low‐bran flour and isolates. Cereal Chem 2022. [DOI: 10.1002/cche.10532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Suneru P. Perera
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon Saskatchewan Canada
- Keyleaf Life‐Sciences Saskatoon Saskatchewan Canada
| | - Dellaney Konieczny
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon Saskatchewan Canada
| | - Ke Ding
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon Saskatchewan Canada
| | - Pierre Hucl
- Crop Development Centre University of Saskatchewan Saskatoon Saskatchewan Canada
| | - Lamia L'Hocine
- Agriculture and Agri‐Food Canada Saint‐Hyacinthe Quebec Canada
| | - Michael T. Nickerson
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon Saskatchewan Canada
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7
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Abstract
The food packaging sector generates large volumes of plastic waste due to the high demand for packaged products with a short shelf-life. Biopolymers such as starch-based materials are a promising alternative to non-renewable resins, offering a sustainable and environmentally friendly food packaging alternative for single-use products. This article provides a chronology of the development of starch-based materials for food packaging. Particular emphasis is placed on the challenges faced in processing these materials using conventional processing techniques for thermoplastics and other emerging techniques such as electrospinning and 3D printing. The improvement of the performance of starch-based materials by blending with other biopolymers, use of micro- and nano-sized reinforcements, and chemical modification of starch is discussed. Finally, an overview of recent developments of these materials in smart food packaging is given.
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8
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Heydari A, Razavi SMA, Hesarinejad MA, Farahnaky A. New Insights into Physical, Morphological, Thermal, and Pasting Properties of HHP‐Treated Starches: Effect of Starch Type and Industry‐Scale Concentration. STARCH-STARKE 2021. [DOI: 10.1002/star.202000179] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Ali Heydari
- Center of Excellence in Native Natural Hydrocolloids of Iran Ferdowsi University of Mashhad Mashhad PO Box: 91775‐1163 Iran
| | - Seyed Mohammad Ali Razavi
- Center of Excellence in Native Natural Hydrocolloids of Iran Ferdowsi University of Mashhad Mashhad PO Box: 91775‐1163 Iran
| | | | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, Bundoora West Campus RMIT University Melbourne Victoria 3083 Australia
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9
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Abdel-Aal ESM. Nutritional and functional attributes of hairless canary seed groats and components and their potential as functional ingredients. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.029] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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10
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Rolandelli G, Gallardo-Navarro YT, García Pinilla S, Farroni AE, Gutiérrez-López GF, Buera MDP. Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103186] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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Perera SP, Hucl P, L'Hocine L, Nickerson MT. Microstructure and distribution of oil, protein, and starch in different compartments of canaryseed (
Phalaris canariensis
L.). Cereal Chem 2020. [DOI: 10.1002/cche.10381] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Suneru P. Perera
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
- Keyleaf Life Sciences Saskatoon SK Canada
| | - Pierre Hucl
- Crop Development Centre University of Saskatchewan Saskatoon SK Canada
| | - Lamia L'Hocine
- Agriculture and Agri‐Food Canada Saint‐Hyacinthe QC Canada
| | - Michael T. Nickerson
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
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12
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Nguetcho VST, Bouba AA, Yanou NN. Technological potential of under-utilized starches from eight varieties of legumes grown in Cameroon. BRAZ J BIOL 2020; 81:1-10. [PMID: 32785468 DOI: 10.1590/1519-6984.195234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2018] [Accepted: 10/28/2019] [Indexed: 11/22/2022] Open
Abstract
Starch samples from eight legumes cultivars instar of one variety of Vigna unguiculata L. (Cowpea), one variety of Vigna subterrenea V. (Bambara groundnut) and six varieties of Phaseolus vulgaris L. (Common bean), grown in Cameroon were isolated, and their physicochemical and pasting properties were evaluated. The objectives of the study were to investigate the starch properties and processing characteristics of different bean varieties, and to establish the basic foundation of improving the functionality of beans and their starch grown in the region. The result revealed significant differences amongst the properties of the starches. The swelling power of the legume starch isolates put them in the category of highly restricted-swelling starch. This characteristic is desirable for the manufacture of value-added products such as noodles and composite blends with cereals. The pasting properties were determined using a rapid visco analyzer, and various legumes bean starches exhibited different pasting profiles. The high breakdown viscosity (BV) was founded for Cowpea and Bambara groundnut and confirmed their low. ability to resist heat and shear stress when compared to Common bean varieties studies. The factors which influence the pasting characteristics resulting to decrease in peak viscosity (PV), trough viscosity (TV) and final viscosity (FV) of starch are attributed to the interaction of starch with the protein, fat, etc. which depended to their variety.
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Affiliation(s)
- V Saho Tsaju Nguetcho
- Department of Biological Sciences, Faculty of Sciences, University of Maroua, P. O. Box 814, Maroua, Cameroon
| | - A Abdou Bouba
- Department of Agriculture Livestock and By-Products, National Advanced School of Enginering, University of Maroua, P. O. Box 46, Maroua, Cameroon
| | - N Njintang Yanou
- National School of Agro-Industrial Sciences - ENSAI, University of Ngaoundéré, P O Box 455, Adamaoua, Cameroon
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13
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Rheological, functional and thermal properties of the blend system of canary seed starch-wheat starch gels. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00581-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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14
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Abdel-Aal ESM, Hernandez M, Rabalski I, Hucl P. Composition of hairless canary seed oil and starch-associated lipids and the relationship between starch pasting and thermal properties and its lipids. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109257] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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15
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Physicochemical, functional and rheological properties of fermented and non-fermented starch from canary seed (Phalaris canariensis). Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105346] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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16
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Abdel‐Aal EM, Rabalski I, Hernandez M, L’Hocine L, Patterson CA, Hucl P. Effect of sodium chloride, sucrose, and xanthan gum on pasting properties and gel syneresis of hairless canary seed starch. Cereal Chem 2019. [DOI: 10.1002/cche.10194] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- El‐Sayed M. Abdel‐Aal
- Agriculture and Agri‐Food Canada Guelph Research and Development Centre Guelph ON Canada
| | - Iwona Rabalski
- Agriculture and Agri‐Food Canada Guelph Research and Development Centre Guelph ON Canada
| | - Marta Hernandez
- Agriculture and Agri‐Food Canada Guelph Research and Development Centre Guelph ON Canada
| | - Lamia L’Hocine
- Agriculture and Agri‐Food Canada Saint‐Hyacinthe Research and Development Centre Saint‐Hyacinthe QC Canada
| | | | - Pierre Hucl
- Crop Development Centre University of Saskatchewan Saskatoon SK Canada
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17
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Chisenga SM, Workneh TS, Bultosa G, Alimi BA. Progress in research and applications of cassava flour and starch: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2799-2813. [PMID: 31205336 PMCID: PMC6542882 DOI: 10.1007/s13197-019-03814-6] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/02/2019] [Accepted: 05/08/2019] [Indexed: 01/04/2023]
Abstract
The cassava flours and starches have elicited great use in the food and non-food industry. The diversity in cassava genotypes accounts for differences in end-product properties, and would require characterization of cassava varieties for suitability of culinary and processing. This review showed that screening criteria of cassava cultivars end-user properties include proximate contents, amylose content, structural, swelling, gelatinization and pasting characteristics, including freeze-thaw stability properties of cassava-derived flours and starches. Literature shows that the physiochemical properties vary with genetic factors (i.e. genotype). In this review, the amylose content was found to be the main genetic trait for discriminating the cassava varieties for gelatinization and pasting processes including resistant starches. Moreover, cassava derived raw materials (flours and starches) were found to have various application in baking, edible film, syrup, glucose, alcohol, and soups production.
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Affiliation(s)
- Shadrack Mubanga Chisenga
- Department of Bioresources Engineering, University of KwaZulu-Natal, Carbis Road, Rabie Saunders Building Scottsville, Scottsville, Private Bag X01, Pietermaritzburg, KZN 3209 South Africa
| | - Tilahun Seyoum Workneh
- Department of Bioresources Engineering, University of KwaZulu-Natal, Carbis Road, Rabie Saunders Building Scottsville, Scottsville, Private Bag X01, Pietermaritzburg, KZN 3209 South Africa
| | - Geremew Bultosa
- Department of Food Science and Technology, Botswana University of Agriculture and Natural Resources, Private Bag 0027, Gaborone, Botswana
| | - Buliyaminu Adegbemiro Alimi
- Department of Bioresources Engineering, University of KwaZulu-Natal, Carbis Road, Rabie Saunders Building Scottsville, Scottsville, Private Bag X01, Pietermaritzburg, KZN 3209 South Africa
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Irani M, Razavi SM, Abdel-Aal ESM, Hucl P, Patterson CA. Viscoelastic and textural properties of canary seed starch gels in comparison with wheat starch gel. Int J Biol Macromol 2019; 124:270-281. [DOI: 10.1016/j.ijbiomac.2018.11.216] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2018] [Revised: 11/22/2018] [Accepted: 11/23/2018] [Indexed: 10/27/2022]
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Mason E, L'Hocine L, Achouri A, Karboune S. Hairless Canaryseed: A Novel Cereal with Health Promoting Potential. Nutrients 2018; 10:E1327. [PMID: 30235793 PMCID: PMC6164689 DOI: 10.3390/nu10091327] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2018] [Revised: 09/14/2018] [Accepted: 09/16/2018] [Indexed: 12/02/2022] Open
Abstract
Glabrous canaryseeds were recently approved for human consumption as a novel cereal grain in Canada and the United States. Previously, canaryseeds were exclusively used as birdseed due to the presence of carcinogenic silica fibers; therefore the nutritional value of the seeds has been seriously overlooked. Two cultivars of glabrous canaryseeds (yellow and brown) were created from the hairy varieties. They are high in protein compared to other cereal grains, and contain high amounts of tryptophan, an amino acid normally lacking in cereals, and are gluten-free. Bioactive peptides of canaryseeds produced by in vitro gastrointestinal digestion have shown antioxidant, antidiabetic, and antihypertensive activity. The seeds contain other constituents with health promoting effects, including unsaturated fatty acids, minerals, and phytochemicals. Anti-nutritional components in the seeds are comparable to other cereal grains. Because of their beneficial health effects, canaryseeds should be regarded as a healthy food and have immense potential as a functional food and ingredient. Further research is required to determine additional bioactive peptide activity and capacity, as well as differences between the yellow and brown cultivars.
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Affiliation(s)
- Emily Mason
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, St-Hyacinthe, QC J2S 8E3, Canada.
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University 21, 111 Lakeshore, Ste Anne de Bellevue, QC H9X 3V9, Canada.
| | - Lamia L'Hocine
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, St-Hyacinthe, QC J2S 8E3, Canada.
| | - Allaoua Achouri
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, St-Hyacinthe, QC J2S 8E3, Canada.
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University 21, 111 Lakeshore, Ste Anne de Bellevue, QC H9X 3V9, Canada.
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Heydari A, Razavi SMA, Irani M. Effect of temperature and selected sugars on dilute solution properties of two hairless canary seed starches compared with wheat starch. Int J Biol Macromol 2018; 108:1207-1218. [DOI: 10.1016/j.ijbiomac.2017.11.026] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2017] [Revised: 10/12/2017] [Accepted: 11/06/2017] [Indexed: 11/16/2022]
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Dilute Solution Properties of Two Hairless Canary Seed Starches Compared with Wheat Starch in a Binary Solvent: Influence of Temperature, Mono- and Divalent Cations. STARCH-STARKE 2017. [DOI: 10.1002/star.201700174] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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