Effect of hydrocolloids and dry heat modification on physicochemical, thermal, pasting and morphological characteristics of cassava (Manihot esculenta) starch

Food Hydrocolloids

Volumn 52, Issue , 2016, Pages 175-182

  Chandanasree, D ^a   Gul, Khalid ^b   Riar, C S ^a  

^a SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

^b PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Cassava starch; Dry heating; Functional properties; Ionic gums; Modification

Indexed keywords

AGGLOMERATION; CELLULOSE; GRANULATION; PLANTS (BOTANY); SCANNING ELECTRON MICROSCOPY; SODIUM; SODIUM ALGINATE; STARCH; SURFACE DEFECTS;

CARBOXYMETHYL CELLULOSE; CASSAVA STARCH; DRY-HEATING; FUNCTIONAL PROPERTIES; IONIC GUM; MODIFICATION; MORPHOLOGICAL CHARACTERISTIC; PASTING CHARACTERISTICS; PHYSICOCHEMICAL CHARACTERISTICS; THERMAL CHARACTERISTICS;

CHEMICAL MODIFICATION;

MANIHOT ESCULENTA;

EID: 84937019995     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.06.024     Document Type: Article

References (40)

1. A.O.A.C Official methods of analysis 1995, Association of Official Analytical Chemists, Washington, D.C., USA.
2. Abdulmola N.A., Hember M.W.N., Richardson R.K., Morris E.R. Effect of xanthan on the small-deformation rheology of cross linked & uncrosses linked waxy maize starches. Carbohydrate Polymer 1996, 31:65-78.
3. Ahmad F.B., Williams P.A. Effect of sugars on the thermal and rheological properties of sago starch. Biopolymer 1999, 50:401-412.
4. Alloncle M., Lefebvre V., Llamas G., Doublier J.L. Arheological characterization of cereal starch-galactomannan mixtures. Cereal Chemistry 1989, 66:90-93.
5. Alvarez M.D., Fernandéz K., Canet W. Oscillatory properties of fresh and frozen/thawed mashed potatoes as modified by mixtures of amidated low-methoxyl pectin and xanthan gum. Food Bioprocess Technology 2008, 3:55-65.
6. Atwell W.A., Hood L.F., Lineback D.R., Varriano-marston E., Zobel H.F. The terminology and methodology associated with basic starch phenomena. Cereal Foods World 1988, 33:306-311.
7. BeMiller J.N. Starch modification: challenges and prospects. Starch/Starke 1997, 49:127-131.
8. Bhandari P.N., Singhal R.S. Effect of succinylation on the corn and amaranth starch pastes. Carbohydrate Polymer 2002, 48:233-240.
9. Chiang B.Y., Johnson J.A. Measurement of total and gelatinized starch by glucoamylase and o-toluidine. Cereal Chemistry 1977, 54:429-435.
10. Chiu, C. W., Schiermeyer, E., Thomas, D. J., Manish, B., Shah, M. B., Douglas, J., Hanchett, D. J., Roger Jeffcoat, R., 1999, Thermally inhibited non-pre-gelatinized granular starches and flours and process for preparation. U.S. Patent, 5932017 A.
11. Dufour D., Hurtado J.J., Wheatley C.C. Characterization of starch from non cereal crops cultivated in tropical America, comparative analysis of starch behaviour under different stress conditions. Cassava starch & starch derivatives, Proc. Inter. Sympos. Held in Nanning Guanhxi China 2000, 42-56. R.H. Howler, C.J. Otas, G.M. O'Brien (Eds.).
12. Fanta G.F., Shogren R.l., Saleh H. Steam jet cooking of high amylose starch-fatty acid mixtures. An investigation of complex formation. Carbohydrate Polymer 1999, 38:1-6.
13. Gallant D.J., Bouchet B., Baldwin P.M. Microscopy of starch: evidence of new level of granule organization. Carbohydrate Polymer 1997, 32:177-191.
14. Guarda A., Rosell C.M., Benedito C., Galotto M.J. Different hydrocolloids as bread improvers and antistaling agents. Food Hydrocolloids 2004, 18:241-247.
15. Gul K., Riar C.S., Bala A., Sibian M.S. Effect of ionic gums and dry heating on physicochemical, morphological, thermal and pasting properties of water chestnut starch. LWT Food Science and Technology 2014, 59(1):348-355.
16. Gunorubon A.J., Kekpugile D.K. Modification of cassava starch for industrial uses. International Journal of Engineering and Technology 2012, 2(6):913-919.
17. Hermansson A.M., Svegmark K. Developments in the understanding of starch functionality. Trends in Food Science & Technology 1996, 7:345-353.
18. Jisha S., Padmaja G., Moorthy S.N., Rajeshkumar K. Pre-treatment effect on the nutritional and functional properties of selected cassava-based composite flour. Innovative Food Science & Emerging Technology 2008, 9:587-592.
19. Kowalski S., Sikora M., Tomasik P., Krystyjan M. Starch polysaccharide hydrocolloid gels. Polimery 2008, 53:457-464.
20. Kruger A., Ferrero C., Zaritzky N.E. Modeling corn starch swelling in batch systems: effect of sucrose and hydrocolloids. Journal of Food Engineering 2003, 58:125-133.
21. Lim S.T., BeMiller J.N., Han J.A., Lim H.S. Modification of starch by dry heating with ionic gums. Cereal Chemistry 2002, 79(5):601-606.
22. Lim H.S., BeMiller J.N., Lim S.T. Effect of dry heating with ionic gum at controlled pH on starch paste viscosity. Cereal Chemistry 2003, 80:198-202.
23. Lim H.S., BeMiller J.N., Lim S.T. Physical modification of waxy maize starch by dry heating with ionic gums. Journal of Applied Glycoscience 2006, 53:281-286.
24. Medcalf D.G., Giles K.A. Wheat starches. I. Comparison of physicochemical properties. Cereal Chemistry 1965, 42:558-568.
25. Pramodrao K.S., Riar C.S. Comparative study of effect of modification with ionic gums and dry heating on the physicochemical characteristic of potato, sweet potato and taro starches. Food Hydrocolloids 2014, 35:613-619.
26. Raina C.S., Singh S., Bawa A.S., Saxena D.C. Some characteristics of acetylated, cross-linked and dual modified Indian rice starches. European Food Research Technology 2006, 223:561-570.
27. Sandhu K.S., Singh N., Lim S.T. Acomparison of native and acid-thinned normal and waxy corn starches: physicochemical, thermal, morphological and pasting properties. LWT Swiss Society Food Science & Technology 2007, 40:1527-1536.
28. Scott J.M., Hugh J.C., Colin J.R. Asimple and rapid calorimetric method for the determination of amylose in starch product. Starch/Starke 1998, 50:158-163.
29. Seguchi M. Oil binding ability of heated treated wheat starch. Cereal Chemistry 1984, 61(3):248-250.
30. Seguchi M., Yamada Y. Hydrophobic character of heat-treated wheat starch. Cereal Chemistry 1988, 65:375-376.
31. Shi X., BeMiller J.N. Effects of food gums on viscosities of starch suspensions during pasting. Carbohydrate Polymer 2002, 50:7-18.
32. Singh G.D., Singh S., Bawa A.S., Saxena D.C. Physicochemical, pasting, thermal and morphological characteristics of Indian water chestnut (Trapa natans) starch. Starch/Starke 2009, 61:35-42.
33. Temsiripong T., Pongsawatmanit R., Ikeda S., Nishinari K. Influence of xyloglucan on gelatinization and retrogradation of tapioca starch. Food Hydrocolloids 2005, 19:1054-1063.
34. Tester R.F., Morrison W.R. Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose and lipids. Cereal Chemistry 1990, 67:551-557.
35. Tonukari N.J. Cassava and the future of starch. Electronic Journal of Biotechnology 2004, 7(1).
36. Vanna T., Khajee B., Thanachan M. Characteristics of starch from water chestnut (Trapa bispinosa Roxb.). Journal of Food Biochemistry 2005, 29:337-348.
37. Wang L., Xie B., Shi J., Xue S., Deng Q., Wei Y., et al. Physicochemical properties and structure of starches from Chinese rice cultivars. Food Hydrocolloids 2010, 24:208-216.
38. Wani A.A., Singh P., Shah M.A., Schweiggert-Weisz U., Gul K., Wani I.A. Rice starch diversity: effects on structural, morphological, thermal and physicochemical properties: a review. Comprehensive Reviews in Food Science & Food Safety 2012, 11:417-436.
39. Wani A.A., Singh P., Shah M.A., Schweiggert-Weisz U., Gul K., Wani I.A. Physico-chemical, thermal and rheological properties of starches isolated from newly released rice cultivars grown in Indian temperate climates. LWT Food Science and Technology 2013, 53(1):176-183.
40. Wickramasinghe H.A.M., Takigawa S., Matsuura-Endo C., Yamauchi H., Noda T. Comparative analysis of starch properties of different root and tuber crops of Sri Lanka. Food Chemistry 2009, 112:98-103.