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Song X, Chen J, Deng L, Zhao Q. Rheological, textural, and pasting properties of A- and B-type wheat starches in relation to their molecular structures. Food Chem 2024; 460:140810. [PMID: 39167869 DOI: 10.1016/j.foodchem.2024.140810] [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: 04/16/2024] [Revised: 07/31/2024] [Accepted: 08/07/2024] [Indexed: 08/23/2024]
Abstract
A- and B-type wheat starches have significant differences in rheological, textural, and pasting properties; however, the structure-property relationship is not fully revealed. Herein, the physicochemical characteristics and molecular structures of A- and B-type starches isolated from three wheat varieties with different apparent amylose contents (2.41%-27.93%) were investigated. A-type starches exhibited higher pasting viscosities, relative crystallinity, onset gelatinization temperatures, and enthalpies, while B-type starches had wide gelatinization temperature ranges. B-type starches had lower resistant starch contents than their A-type counterparts, but B-type starches formed more stable gels and had a lower tendency to retrograde, resulting in lower hardness, storage (G') and loss (G'') moduli but higher tan δ values. A-type starches had lower contents of short amylose (100 ≤ X < 1000) and amylopectin chains (DP 6-12) than B-type. These findings elucidated the differences in molecular structures between A- and B-type starches, which can contribute to their effective application.
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Affiliation(s)
- Xiaoyan Song
- Institute of Rice Industry Technology Research, College of Agronomy, Guizhou University, Guiyang 550025, China; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Jianyang Chen
- Institute of Rice Industry Technology Research, College of Agronomy, Guizhou University, Guiyang 550025, China
| | - Lili Deng
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Quanzhi Zhao
- Institute of Rice Industry Technology Research, College of Agronomy, Guizhou University, Guiyang 550025, China.
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Ayetigbo O, Arufe S, Kouassi A, Adinsi L, Adesokan M, Escobar A, Delgado LF, Tanimola A, Oroniran O, Kendine Vepowo C, Nakitto M, Khakasa E, Chijioke U, Nowakunda K, Ngoh Newilah G, Otegbayo B, Akissoe N, Lechaudel M, Tran T, Alamu EO, Maziya-Dixon B, Mestres C, Dufour D. Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4527-4539. [PMID: 37872724 DOI: 10.1002/jsfa.13072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 09/25/2023] [Accepted: 10/24/2023] [Indexed: 10/25/2023]
Abstract
Roots, tubers and bananas (RTBs) contribute immensely to food security and livelihoods in sub-Saharan Africa, Asia and Latin America. The adoption of RTB genotypes in these regions relies on the interplay among agronomic traits, ease of processing and consumer preference. In breeding RTBs, until recently little attention was accorded key textural traits preferred by consumers. Moreover, a lack of standard, discriminant, repeatable protocols that can be used to measure the textural traits deter linkages between breeding better RTB genotypes and end user/consumer preferences. RTB products texture - that is, behaviour of RTB food products under unique deformations, such as disintegration and the flow of a food under force - is a critical component of these preferences. The preferences consumers have for certain product texture can be evaluated from expert sensory panel and consumer surveys, which are useful tools in setting thresholds for textural traits, and inform breeders on what to improve in the quality of RTBs. Textural characterization of RTBs under standard operating procedures (SOPs) is important in ensuring the standardization of texture measurement conditions, predictability of textural quality of RTBs, and ultimately definition of RTB food product profiles. This paper reviews current SOPs for the textural characterization of RTBs, including their various associated methods, parameters, challenges and merits. Case studies of texture characterized during development of SOPs and evaluation of texture of RTB populations are discussed, together with insights into key textural attributes and correlations between instrumental, sensory and consumer assessment of texture unique to various RTB food products. Hardness was considered a universal key textural attribute to discriminate RTBs. The review should provide adequate insight into texture of RTB food products and critical factors in their measurement. It aims to promote inclusion of texture in breeding pipelines by investigating which textural traits are prioritized by consumers, particularly since the inclusion of textural traits has recently gained prominence by breeders in improving RTBs. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Oluwatoyin Ayetigbo
- French Agricultural Research Centre for International Development (CIRAD), UMR QualiSud, Rue Jean François-Breton, Montpellier, France
- QualiSud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Santiago Arufe
- French Agricultural Research Centre for International Development (CIRAD), UMR QualiSud, Rue Jean François-Breton, Montpellier, France
- QualiSud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Antonin Kouassi
- French Agricultural Research Centre for International Development (CIRAD), UMR QualiSud, Rue Jean François-Breton, Montpellier, France
- Université Nangui Abrogoua (UNA), Abidjan, Ivory Coast
| | - Laurent Adinsi
- Laboratoire de Sciences des Aliments, Faculte des Sciences Agronomiques, Universite d'Abomey-Calavi (UAC-FSA), Calavi, Benin
| | - Michael Adesokan
- Food and Nutrition Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Andres Escobar
- The Alliance of Bioversity and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Luis Fernando Delgado
- The Alliance of Bioversity and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Abiola Tanimola
- Department of Food Science and Technology, Bowen University, Iwo, Nigeria
| | - Oluyinka Oroniran
- Department of Food Science and Technology, Bowen University, Iwo, Nigeria
| | - Cédric Kendine Vepowo
- African Centre for Banana and Plantain Research (CARBAP), Douala, Cameroon
- University of Douala, Douala, Cameroon
| | | | | | - Ugo Chijioke
- National Root Crops Research Institute, Umudike (NRCRI), Umuahia, Nigeria
| | - Kephas Nowakunda
- National Agricultural Research Laboratories (NARL), Kawanda, Uganda
| | - Gérard Ngoh Newilah
- African Centre for Banana and Plantain Research (CARBAP), Douala, Cameroon
- University of Dschang, Dschang, Cameroon
| | - Bolanle Otegbayo
- Department of Food Science and Technology, Bowen University, Iwo, Nigeria
| | - Noel Akissoe
- Laboratoire de Sciences des Aliments, Faculte des Sciences Agronomiques, Universite d'Abomey-Calavi (UAC-FSA), Calavi, Benin
| | - Mathieu Lechaudel
- QualiSud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- UMR Qualisud, CIRAD, F-97130 Capesterre-Belle-Eau, Guadeloupe, France
| | - Thierry Tran
- French Agricultural Research Centre for International Development (CIRAD), UMR QualiSud, Rue Jean François-Breton, Montpellier, France
- QualiSud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- The Alliance of Bioversity and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Emmanuel Oladeji Alamu
- Food and Nutrition Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
- Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Lusaka, Zambia
| | - Busie Maziya-Dixon
- Food and Nutrition Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Christian Mestres
- French Agricultural Research Centre for International Development (CIRAD), UMR QualiSud, Rue Jean François-Breton, Montpellier, France
- QualiSud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Dominique Dufour
- French Agricultural Research Centre for International Development (CIRAD), UMR QualiSud, Rue Jean François-Breton, Montpellier, France
- QualiSud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
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Allan MC, Johanningsmeier SD, Nakitto M, Guambe O, Abugu M, Pecota KV, Craig Yencho G. Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes. Food Chem X 2024; 21:101072. [PMID: 38205162 PMCID: PMC10776778 DOI: 10.1016/j.fochx.2023.101072] [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: 09/29/2023] [Revised: 12/01/2023] [Accepted: 12/12/2023] [Indexed: 01/12/2024] Open
Abstract
Sweetpotato varieties vary greatly in perceived textures and sweetness. This study identified physicochemical factors that influence these attributes in cooked sweetpotatoes. Fifteen genotypes grown on three plots were baked and evaluated by a trained descriptive sensory analysis panel for sweetness and 13 texture attributes. Mechanical parameters were measured by texture profile analysis (TPA); and composition (starch, cell wall material, sugar contents), starch properties (thermal, granule type ratios, granule sizes), and amylase activities were characterized. TPA predicted fracturability and firmness well, whereas starch and sugar contents, B-type starch granule ratio, and amylase activities influenced prediction of mouthfeel textures. Sweetness perception was influenced by perceived particle size and sugar contents; and maltose generation during baking was highly correlated with raw sweetpotato starch content. These relationships between physicochemical sweetpotato properties and baked textures and sweetness could benefit breeders and processors in selecting biochemical traits that result in consumer preferred products.
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Affiliation(s)
- Matthew C. Allan
- USDA-ARS, SEA, Food Science and Market Quality and Handling Research Unit, 322 Schaub Hall, North Carolina State University, Raleigh, NC 27695, USA
| | - Suzanne D. Johanningsmeier
- USDA-ARS, SEA, Food Science and Market Quality and Handling Research Unit, 322 Schaub Hall, North Carolina State University, Raleigh, NC 27695, USA
| | - Mariam Nakitto
- International Potato Center (CIP-SSA), Plot 47 Ntinda II Road, PO Box 22247, Kampala, Uganda
| | - Osvalda Guambe
- International Potato Center (CIP-MOZ), Av. FPLM 2698, PO Box 2100, Maputo, Mozambique
| | - Modesta Abugu
- Department of Horticultural Science, North Carolina State University, Raleigh, NC 27695, USA
| | - Kenneth V. Pecota
- Department of Horticultural Science, North Carolina State University, Raleigh, NC 27695, USA
| | - G. Craig Yencho
- Department of Horticultural Science, North Carolina State University, Raleigh, NC 27695, USA
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