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Houngbo ME, Desfontaines L, Irep JL, Dibi KEB, Couchy M, Otegbayo BO, Cornet D. Starch granule size and shape characterization of yam (Dioscorea alata L.) flour using automated image analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4680-4688. [PMID: 37452681 DOI: 10.1002/jsfa.12861] [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: 10/17/2022] [Revised: 07/10/2023] [Accepted: 07/15/2023] [Indexed: 07/18/2023]
Abstract
BACKGROUND Roots, tubers and bananas (RTB) play an essential role as staple foods, particularly in Africa. Consumer acceptance for RTB products relies strongly on the functional properties of, which may be affected by the size and shape of its granules. Classically, these are characterized either using manual measurements on microscopic photographs of starch colored with iodine, or using a laser light-scattering granulometer (LLSG). While the former is tedious and only allows the analysis of a small number of granules, the latter only provides limited information on the shape of the starch granule. RESULTS In this study, an open-source solution was developed allowing the automated measurement of the characteristic parameters of the size and shape of yam starch granules by applying thresholding and object identification on microscopic photographs. A random forest (RF) model was used to predict the starch granule shape class. This analysis pipeline was successfully applied to a yam diversity panel of 47 genotypes, leading to the characterization of more than 205 000 starch granules. Comparison between the classical and automated method shows a very strong correlation (R2 = 0.99) and an absence of bias for granule size. The RF model predicted shape class with an accuracy of 83%. With heritability equal to 0.85, the median projected area of the granules varied from 381 to 1115 μm2 and their observed shapes were ellipsoidal, polyhedral, round and triangular. CONCLUSION The results obtained in this study show that the proposed open-source pipeline offers an accurate, robust and discriminating solution for medium-throughput phenotyping of yam starch granule size distribution and shape classification. © 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)
- Mahugnon Ezékiel Houngbo
- CIRAD, UMR AGAP Institut, F-34398 Montpellier, France
- UMR AGAP Institut, Université de Montpellier, CIRAD, INRAE, Institut Agronomie, F-34398 Montpellier, France
| | - Lucienne Desfontaines
- INRAE, UR 1321 ASTRO Agrosystèmes tropicaux. Centre de recherche Antilles-Guyane, Petit-Bourg, France
| | - Jean-Luc Irep
- INRAE, UE 0805 PEYI, Centre de recherche Antilles-Guyane, Petit-Bourg, France
| | | | - Maritza Couchy
- INRAE, UR 1321 ASTRO Agrosystèmes tropicaux. Centre de recherche Antilles-Guyane, Petit-Bourg, France
| | | | - Denis Cornet
- CIRAD, UMR AGAP Institut, F-34398 Montpellier, France
- UMR AGAP Institut, Université de Montpellier, CIRAD, INRAE, Institut Agronomie, F-34398 Montpellier, France
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Santos SDJL, Pires MB, Amante ER, da Cruz Rodrigues AM, da Silva LHM. Isolation and characterization of starch from purple yam ( Dioscorea trifida). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:715-723. [PMID: 35185187 PMCID: PMC8814276 DOI: 10.1007/s13197-021-05066-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/12/2020] [Accepted: 04/24/2020] [Indexed: 02/03/2023]
Abstract
As a starchy raw material, purple yam presents pigments and mucilaginous material, what can difficult the extraction of pure starch. The extracted starches of Dioscorea trifida by aqueous and alkaline ways were investigated for purity, thermal, physicochemical, technological and functional properties. The starch obtained by alkaline extraction presented higher water absorption capacity and pasting temperature when compared to that obtained by the aqueous extraction method. The starch obtained by the aqueous extraction showed higher oil absorption capacity and less water loss in the freezing-thawing cycles. For both processes, the starches exhibited B-type X-ray diffraction pattern. Thermal analysis showed that both starches pass easily through transition phenomena as observed by T0 and enthalpy values. The thermal effects presented similar behavior for both extraction methods. Although the extraction method induced changes in the properties of the starches, these changes did not compromise the functionality of the extracted starch and the purple yam starch was left unmodified. Starch can be used in preparations that require higher resistance to high temperatures as well as exposure to longer preparation times. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05066-9.
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Affiliation(s)
- Samíria de Jesus Lopes Santos
- Physical Measurement Laboratory, Federal University of Pará (UFPA), Augusto Corrêa, N 1, Guamá, Campus Belém-PA, Belém, PA 66075-110 Brazil
| | - Márlia Barbosa Pires
- Physical Measurement Laboratory, Federal University of Pará (UFPA), Augusto Corrêa, N 1, Guamá, Campus Belém-PA, Belém, PA 66075-110 Brazil
| | - Edna Regina Amante
- Agricultural Science Center, Florianópolis-SC, Federal University of Santa Catarina (UFSC), Campus Itacorubi, Florianópolis, SC 88040-900 Brazil
| | - Antonio Manoel da Cruz Rodrigues
- Physical Measurement Laboratory, Federal University of Pará (UFPA), Augusto Corrêa, N 1, Guamá, Campus Belém-PA, Belém, PA 66075-110 Brazil
| | - Luiza Helena Meller da Silva
- Physical Measurement Laboratory, Federal University of Pará (UFPA), Augusto Corrêa, N 1, Guamá, Campus Belém-PA, Belém, PA 66075-110 Brazil
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Giri NA, Sakhale BK, Krishnakumar T. Nutrient composition, bioactive components, functional, thermal and pasting properties of sweet potato flour‐incorporated protein‐enriched and low glycemic composite flour. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Namrata Ankush Giri
- Division of Crop Utilization ICAR‐Central Tuber Crops Research Institute Trivandrum India
- ICAR‐National Research Center on Pomegranate Solapur India
| | - Bhagwan Kashiram Sakhale
- University Department of Chemical Technology Dr. Babasaheb Ambedkar Marathwada University Aurangabad India
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Chavan P, Sinhmar A, Nehra M, Thory R, Pathera AK, Sundarraj AA, Nain V. Impact on various properties of native starch after synthesis of starch nanoparticles: A review. Food Chem 2021; 364:130416. [PMID: 34192635 DOI: 10.1016/j.foodchem.2021.130416] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 06/16/2021] [Accepted: 06/16/2021] [Indexed: 01/05/2023]
Abstract
In recent years, interdisciplinary research is more focused on particle size, which helps in exploring the relation between micro and macroscopic properties of various materials. Starch nanoparticles are generally synthesized by using acid/enzymatic hydrolysis, gamma irradiation, simple nanoprecipitation, ultra-sonication, and homogenization treatments. The properties like amylose content, pasting, rheological, morphological, size distribution, etc. are affected after the formation of nanoparticles from starch. This study emphasizes how various properties are changed in starch nanoparticles. Starch nanoparticles are mainly used in the formulation of nano-emulsion, nano starch-based composite film, and drug delivery. The impact on various native starch properties after the preparation of starch nanoparticles are less reported. So, all the aspects related to various starch properties and their nanoparticles are extensively reviewed in this study so that the listed findings can be utilized in future processes to increase the various foods and non-food utilization of starch nanoparticles.
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Affiliation(s)
- Prafull Chavan
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt., Solan 173229, HP, India
| | - Archana Sinhmar
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt., Solan 173229, HP, India
| | - Manju Nehra
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana, India
| | - Rahul Thory
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt., Solan 173229, HP, India.
| | - Ashok Kumar Pathera
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt., Solan 173229, HP, India
| | - Antony Allwyn Sundarraj
- Sri Shakti Institute of Engineering and Technology, Sri Shakti Nagar, Coimbatore 641062, TN, India
| | - Vikash Nain
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana, India
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Comparing Characteristics of Root, Flour and Starch of Biofortified Yellow-Flesh and White-Flesh Cassava Variants, and Sustainability Considerations: A Review. SUSTAINABILITY 2018. [DOI: 10.3390/su10093089] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Cassava is a significant food security and industrial crop, contributing as food, feed and industrial biomass in Africa, Asia and South America. Breeding efforts have led to the development of cassava variants having desirable traits such as increased root, flour, and starch yield, reduced toxicity, reduced pest/disease susceptibility and improved nutrient contents. Prominent among those breeding efforts is the development of colored-flesh cassava variants, especially biofortified yellow-fleshed ones, with increased pro-vitamin A carotenoids, compared to the white-flesh variants. The concept of sustainability in adoption of biofortified yellow-flesh cassava and its products cannot be fully grasped without some detailed information on its properties and how these variants compare to those of the white-flesh cassava. Flour and starch are highly profitable food products derived from cassava. Cassava roots can be visually distinguished based on flesh color and other physical properties, just as their flours and starches can be differentiated by their macro- and micro-properties. The few subtle differences that exist between cassava variants are identified and exploited by consumers and industry. Although white-flesh variants are still widely cultivated, value addition offered by biofortified yellow-flesh variants may strengthen acceptance and widespread cultivation among farmers, and, possibly, cultivation of biofortified yellow-flesh variants may outpace that of white-flesh variants in the future. This review compares properties of cassava root, flour, and starch from white-flesh and biofortified yellow-flesh variants. It also states the factors affecting the chemical, functional, and physicochemical properties; relationships between the physicochemical and functional properties; effects of processing on the nutritional properties; and practical considerations for sustaining adoption of the biofortified yellow-flesh cassava.
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Evaluation of proximate composition and pasting properties of high quality cassava flour (HQCF) from cassava genotypes (Manihot esculenta Crantz) of β-carotene-enriched roots. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.08.040] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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7
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Evaluation of natural and pregelatinized forms of three tropical starches as excipients in tramadol tablet formulation. JOURNAL OF PHARMACEUTICAL INVESTIGATION 2017. [DOI: 10.1007/s40005-017-0325-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Soumya C, Sudha ML, Vijaykrishnaraj M, Negi PS, Prabhasankar P. Comparative study on batter, quality characteristics and storage stability of muffins using natural ingredients (preservatives) and synthetic preservatives. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13242] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- C. Soumya
- Department of Flour Milling, Baking & Confectionery Technology; CSIR-Central Food Technological Research Institute; Mysore 570020 India
| | - M. L. Sudha
- Department of Flour Milling, Baking & Confectionery Technology; CSIR-Central Food Technological Research Institute; Mysore 570020 India
| | - M. Vijaykrishnaraj
- Department of Flour Milling, Baking & Confectionery Technology; CSIR-Central Food Technological Research Institute; Mysore 570020 India
| | - Pradeep S. Negi
- Department of Fruit and Vegetable Technology; CSIR-Central Food Technological Research Institute; Mysore 570020 India
| | - P. Prabhasankar
- Department of Flour Milling, Baking & Confectionery Technology; CSIR-Central Food Technological Research Institute; Mysore 570020 India
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Zhu F. Isolation, Composition, Structure, Properties, Modifications, and Uses of Yam Starch. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12134] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Fan Zhu
- School of Chemical Sciences; University of Auckland; Private Bag 92019 Auckland 1142 New Zealand
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Ocloo FC, Okyere AA, Asare IK. Physicochemical, functional and pasting properties of flour produced from gamma irradiated tiger nut (Cyperus esculentus L.). Radiat Phys Chem Oxf Engl 1993 2014. [DOI: 10.1016/j.radphyschem.2014.05.010] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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11
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Wei B, Hu X, Zhang B, Li H, Xu X, Jin Z, Tian Y. Effect of defatting on acid hydrolysis rate of maize starch with different amylose contents. Int J Biol Macromol 2013; 62:652-6. [DOI: 10.1016/j.ijbiomac.2013.10.008] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2013] [Revised: 09/27/2013] [Accepted: 10/05/2013] [Indexed: 11/15/2022]
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12
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13
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Lawal OS. SuccinylatedDioscorea cayenensisstarch: Effect of reaction parameters and characterisation. STARCH-STARKE 2011. [DOI: 10.1002/star.201100110] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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14
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Xia L, Wenyuan G, Qianqian J, Yanli W, Xinhua G, Luqi H. Physicochemical, crystalline, and thermal properties of native, oxidized, acid, and enzyme hydrolyzed Chinese yam (Dioscorea opposite Thunb) starch. STARCH-STARKE 2011. [DOI: 10.1002/star.201100017] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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15
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X-ray Diffraction Pattern and Functional Properties of Dioscorea hispida Dennst Starch Hydrothermally Modified at Different Temperatures. FOOD BIOPROCESS TECH 2010. [DOI: 10.1007/s11947-010-0424-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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16
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Yeh AI, Chan TY, Chuang GCC. Effect of water content and mucilage on physico-chemical characteristics of Yam (Discorea alata Purpurea) starch. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2009.04.014] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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Chinma CE, Adewuyi O, Abu JO. Effect of germination on the chemical, functional and pasting properties of flour from brown and yellow varieties of tigernut (Cyperus esculentus). Food Res Int 2009. [DOI: 10.1016/j.foodres.2009.04.024] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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18
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Lawal OS, Ogundiran OO, Adesogan EK, Ogunsanwo BM, Sosanwo OA. Effect of Hydroxypropylation on the Properties of White Yam (Dioscorea rotundata) Starch. STARCH-STARKE 2008. [DOI: 10.1002/star.200700681] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Lu TJ, Lin JH, Chen JC, Chang YH. Characteristics of taro (Colocasia esculenta) starches planted in different seasons and their relations to the molecular structure of starch. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:2208-2215. [PMID: 18293922 DOI: 10.1021/jf0727894] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Physico-chemical properties and molecular structure of starches from three cultivars (Dog hoof, Mein, and KS01) of taro tubers planted in summer, winter, and spring were investigated. The effects of the planting season on the physico-chemical properties and the molecular structure of starch were determined, and the relations between the physico-chemical properties and the molecular structure of starch are discussed. Results indicate that taro starches from tubers planted in summer had the largest granule size, a low uniformity of gelatinization, and a high tendency to swell and collapse when heated in water. Taro starch planted in summer also showed an elasticity during gelatinization that was higher than that of starches planted in the other seasons. In addition to the planting season and the variety, rheological and pasting properties of taro starches studied are influenced not only by the amylose content but also by the chain-length distribution of amylopectin, whereas swelling power and solubility only depend on the amylose content of starch. Taro starch with relatively high amylose content, high short-to-long-chain ratio, and long average chain length of long-chain fraction of amylopectin displayed high elasticity and strong gel during heating.
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Affiliation(s)
- Ting-Jang Lu
- Graduate Institute of Food Science and Technology, National Taiwan University, Taipei 10617, Taiwan
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Ingbian EK, Adegoke GO. Proximate compositions, pasting and rheological properties of mumu – a roasted maize meal. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.2007.01563.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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Wang WM, Lai VMF, Chang KF, Lu S, Ho HH. Effect of Amylopectin Structure on the Gelatinization and Pasting Properties of Selected Yam (Dioscorea spp.) Starches. STARCH-STARKE 2006. [DOI: 10.1002/star.200600531] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Charoenkul N, Uttapap D, Pathipanawat W, Takeda Y. Molecular Structure of Starches from Cassava Varieties having Different Cooked Root Textures. STARCH-STARKE 2006. [DOI: 10.1002/star.200600515] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Mali S, Grossmann MVE, García MA, Martino MN, Zaritzky NE. Effects of controlled storage on thermal, mechanical and barrier properties of plasticized films from different starch sources. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.04.031] [Citation(s) in RCA: 258] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Lawal OS. Studies on the hydrothermal modifications of new cocoyam (Xanthosoma sagittifolium) starch. Int J Biol Macromol 2005; 37:268-77. [PMID: 16426676 DOI: 10.1016/j.ijbiomac.2005.12.016] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2005] [Revised: 12/03/2005] [Accepted: 12/08/2005] [Indexed: 11/20/2022]
Abstract
Native new cocoyam starch (nNCS) was subjected to annealing (aNCS) and heat moisture treatment at 18% moisture level (h18NCS), 21% moisture level (h21NCS), 24% moisture level (h24NCS) and 27% moisture level (h27NCS) as hydrothermal treatments. Scanning electron and light microscopy revealed round and polygonal shapes with sizes ranging from 15 to 40 microm for native and modified starches. nNCS showed "A" pattern X-ray diffraction and no significant differences were observed in the X-ray pattern of the modified starches. Swelling power and solubility reduced following heat moisture treatment. At all pH studied (2-12), unmodified new cocoyam starch exhibited higher swelling capacity and solubility than the modified derivatives. Hydrothermal modifications improved water absorption capacity but reduced oil absorption capacity. Pasting temperature of native starch shifted to higher values following annealing and heat moisture treatment. Hot paste viscosity (Hv), viscosity after 30 min holding at 95 degrees C (Hv30) and cold paste viscosity (Cv) reduced after annealing and heat moisture treatment. The result also indicates that hydrothermal treatments reduced the tendency for setback. As the number of days of storage of starch paste increased from 1 to 10, light transmittance of all the starches reduced but marked reduction of light transmittance was observed in native starch. DSC studies revealed increase in gelatinization temperature following annealing and heat moisture treatment. Starch hydrothermal modifications reduced retrogradation as enthalpies of regelatinization reduced following modifications. The regelatinization peak in the second day scanning shifted to lower temperature than the gelatinization peak in first run heating DSC curve for all samples. The regelatinization peak also became larger and shifted to higher temperature range when the storage days increased from 2 to 7.
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Affiliation(s)
- Olayide S Lawal
- Department of Chemical Sciences, Olabisi Onabanjo University, P.M.B 2002, Ago-Iwoye, Ogun State, Nigeria.
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Mali S, Karam LB, Ramos LP, Grossmann MVE. Relationships among the composition and physicochemical properties of starches with the characteristics of their films. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:7720-7725. [PMID: 15675825 DOI: 10.1021/jf049225+] [Citation(s) in RCA: 53] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The physical, molecular, and functional properties of corn, cassava, and yam starches were related to the film properties of these starches. Corn, cassava, and yam starches contained 25%, 19%, and 30% amylose, respectively. Amylose from yam starch showed the smallest molecular weight among the starches and amylopectin from corn starch the smallest molecular weight. Cassava starch presented a higher amylopectin content, and its gels and films were less strong, more transparent, and more flexible than corn and yam films. Plasticized films of the three starches were more flexible, with a higher strain and lower stress at break when the glycerol content increased. Unplasticized films were brittle and had water vapor permeability values ranging from 6.75 x 10(-10) to 8.33 x 10(-10) g m(-1) s(-1) Pa(-1). These values decreased when the glycerol content reached 20 g/100 g of starch because a more compact structure was formed. Then, at a glycerol content of 40 g/100 g of starch, the WVP increased because the film matrixes became less dense.
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Affiliation(s)
- Suzana Mali
- Departamento de Tecnologia de Alimentos e Medicamentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina, Caixa Postal 6001, CEP 86051-990, Londrina, Brazil.
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Mali S, Grossmann MVE, Garcı́a MA, Martino MN, Zaritzky NE. Barrier, mechanical and optical properties of plasticized yam starch films. Carbohydr Polym 2004. [DOI: 10.1016/j.carbpol.2004.01.004] [Citation(s) in RCA: 214] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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28
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Mali S, Grossmann MVE, Garcia MA, Martino MN, Zaritzky NE. Microstructural characterization of yam starch films. Carbohydr Polym 2002. [DOI: 10.1016/s0144-8617(02)00058-9] [Citation(s) in RCA: 254] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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29
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Alves RM, Grossmann MV, Ferrero C, Zaritzky NE, Martino MN, Sierakoski MR. Chemical and Functional Characterization of Products Obtained from Yam Tubers. STARCH-STARKE 2002. [DOI: 10.1002/1521-379x(200210)54:10<476::aid-star476>3.0.co;2-6] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Hoover R. Composition, molecular structure, and physicochemical properties of tuber and root starches: a review. Carbohydr Polym 2001. [DOI: 10.1016/s0144-8617(00)00260-5] [Citation(s) in RCA: 631] [Impact Index Per Article: 27.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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31
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Nkala D, Sibanda S, Tomasik P, Palasiński M. Isolation and Properties of Starch from Wild Yam from Zimbabwe. STARCH-STARKE 1994. [DOI: 10.1002/star.19940460303] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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