DOCSLIB.ORG

The Pasting and Gel Textural Properties of Corn Starch in Glucose, Fructose and Maltose Syrup

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Pasting and Gel Textural Properties of Corn Starch in Glucose, Fructose and Maltose Syrup The Pasting and Gel Textural Properties of Corn Starch in Glucose, Fructose and Maltose Syrup Qingjie Sun1*, Yan Xing2, Chao Qiu1, Liu Xiong1 1 College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, China, 2 Department of Grain Reserve and Control, Lishui Bureau of Commerce, Nanjing, Jiangsu Province, China Abstract The pasting and gel textural properties of corn starch in syrup at different concentrations were investigated by Rapid Visco Analyzer (RVA) and Texture profile analysis (TPA) tests. The results showed that the pasting temperatures of corn starch greatly increased, especially at higher sugar concentration. Increasing concentration of syrup caused an increase in peak, trough and final viscosity of corn starch. Peak viscosity and the disintegration rate of starch increased in the following order: fructose syrup. maltose syrup. glucose syrup. Increasing syrup concentration to 13%, 25% and 50% resulted in a lower retrogradation rate than the control. When the maltose syrup concentration increased to 50%, the retrogradation rate decreased to 14.30% from 33.38%. The highest hardness was observed when the syrup concentration was 25%. There was a particular low hardness when the concentration of syrup was 50%. The springiness of starch gels in syrup was similar at different concentrations. Citation: Sun Q, Xing Y, Qiu C, Xiong L (2014) The Pasting and Gel Textural Properties of Corn Starch in Glucose, Fructose and Maltose Syrup. PLoS ONE 9(4): e95862. doi:10.1371/journal.pone.0095862 Editor: Mingliang Xu, China Agricultural University, China Received December 21, 2013; Accepted March 31, 2014; Published April 22, 2014 Copyright: ß 2014 Sun et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Funding: The authors have no support or funding to report. Competing Interests: The authors have declared that no competing interests exist. * E-mail: [email protected] Introduction [7] reported that the addition of sugars and other polyols to starch- water systems elevates the starch gelatinization temperature. Corn starch is a valuable ingredient to the food industry, being Sugars delay starch gelatinization by increasing the gelatinization widely used as a thickener, gelling agent, bulking agent and water temperature [8]. Gelatinization temperature of wheat and potato retention agent [1]. Pasting properties, gelatinization and subse- starches were increased by sucrose, glucose and glycerol in the quent textural properties of starch are key functional properties order of sucrose.glucose.glycerol. Gel hardness of wheat starch that determine many applications of starch in the food industry was increased following the order glucose.sucrose.glycerol [2]. [2]. Native starch undergoes various physicochemical changes Syrup is a kind of sticky solution containing high levels of sugar. during thermal processing. Specifically, when heated in water, Syrup and sugar is important ingredient in many starch based starch granules swell, followed by disruption of their crystalline foods. Saleem et al. [9] demonstrated material properties of semi- structures [3]. The rising viscosity has been ascribed to the swelling sweet biscuits and biscuits contained 1.3% glucose and 21% sugar. of the starch granules as they absorb water until they burst. The Secchi et al. [10] studied the shelf life of Amaretti cookies and two viscosity maximum is reached when the granules are fully swelled, batches of Amaretti cookies contained 18% and 22% sugar. A and the subsequent decrease results from the less rigid arrange- gummy confection consists of high proportions of sucrose and ment of the individual molecules released by granules rupture [4]. syrup (60%), combined with starch [11]. Subsequently, gelatinized starch molecules are re-associated in an Currently, in most studies, the effect of sugar on starch ordered structure. During this heating and cooling process, the gelatinization is investigated by using differential scanning texture of the resultant starch pastes changes, thereby forming calorimetry. The present studies on pasting properties of starch viscoelastic gels. However, the structure and property of starch are are contradictory. For example, the peak viscosity and breakdown highly dependent on its sources and also varies under different viscosity of cassava starch decreased with increase in the sugar processing conditions [5]. concentration [6], but peak viscosity and breakdown point of Recently, some studies on the pasting properties, gelatinization wheat and potato starches increased as the concentration of and textural properties of starch–sugar composites have been sucrose, glucose, and glycerol increased [2]. However, no reported. Peak viscosity, trough viscosity and final viscosity of systematic studies have been reported on textural properties of wheat and potato starches increased as the concentration of starch in sugar or syrup. Therefore the purpose of this study was to sucrose, glucose, and glycerol increased. For both starches peak investigate the influence of corn starch addition on glucose, viscosity increased in the following order: glucose. sucrose. fructose and maltose syrup at different concentrations (from 0% to glycerol [2]. Sharma et al. [6] found that the pasting temperature 50%). The pasting and textural properties were analyzed in order increased with the increase of the sugar concentration in cassava to better understand the interaction between starch and syrup. A starch–water system, while peak viscosity and breakdown viscosity Rapid Visco Analyzer (RVA) has been generally employed to decreased with the increase of the sugar concentration. Perry et al. investigate the pasting properties of starch by monitoring its PLOS ONE | www.plosone.org 1 April 2014 | Volume 9 | Issue 4 | e95862 PLOS ONE | www.plosone.org 2 April 2014 | Volume 9 | Issue 4 | e95862 Table 1. RVA values of corn starch in glucose syrup at different concentrations. Glucose syrup Pasting Peak Trough Final Breakdown/ Disintegrati-on Retrogr-adation concentr-ations/% temperature/uC viscosity/RVU viscosity/RVU viscosity/RVU RVU rate/% Setback/RVU rate/% 0 77.2060.14a 235.7962.65a 170.0461.36a 248.7561.06a 65.7564.01c 27.8861.39d 78.7162.42ab 33.3860.65d 1 77.3060.28a 244.1762.83b 173.1363.12a 261.9260.47a 71.0462.95c 29.0961.10d 88.7962.65b 36.3660.66d 3 77.1060.14a 253.2961.12c 182.0461.00a 266.0060.94a 71.2562.12c 28.1360.71d 83.9660.06ab 33.1560.12d 13 78.6060.14b 320.9260.71d 245.8361.89b 331.4260.01b 75.0961.59c 23.4060.76c 85.5966.90ab 26.6762.40c 25 82.6060.28c 413.7160.41e 360.5860.71c 425.2160.65c 53.1360.29b 12.8460.08b 64.6361.36a 15.6260.34a 50 95.0560.07d 532.4962.06f 534.1760.79d 636.8361.74d 21.6860.06a 20.3260.02a 102.6662.86c 19.2861.00b All data represent the mean of three determinations. Mean6standard deviation. Means with the same letter in each column are not significantly different (p,0.05). doi:10.1371/journal.pone.0095862.t001 were performed for each sampleoriginal and gel their average height) was was(ratio taken determined. between [13]. recovered Five height repeated aftercurve measurements the from first compression which andThe hardness the (height compression of wasdistance first repeated of peak) 10 twice and mmplate springiness to with and a generate the cylindrical aSurrey, gel plunger England). (diameter force–time was = Each 5 compressed canister mm). (TPA) at was using placed the a upright TA/XT2 speedevaluated texture on of analyzer for the (Stable 0.5 metal their MicroSystems, mm/s4 textural to properties a bythe texture RVA profile was poured analysis into small aluminum canisters and stored at were replicated thrice. Allviscosity tests (final were viscosity replicated -breakdown three trough viscosity times. viscosity) (peak [12]. viscositymum All - measurements trough viscosity) viscosity andwere setback at pasting temperature, 95 12 peak viscosity, trough viscosity (mini- min, held at 95 the samples were held at50%. 50 A programmed heatingThe and concentration cooling of cyclecanister was syrup and used, syrup was was where added 0%,14 to g/100 1%, obtain g a 3%, sample4, moisture weight 13%, Newport of Scientific, basis) 25% 28.0 Warriewood, g. and Australia). wasof the Corn starch weighed starch were (3.0 evaluated directly g, with the in Rapid Visco Analyzer the (RVA- RVA of Variance (ANOVA), anddetermined. expressed Also, as experimental mean data values werein analyzed triplicate, using Analysis for which mean values and standard errors were Methods Materials Materials and Methods based foods. proportions can be asyrup feasible alternative and tounderstand the formulation the of addition pasting starch analysis and of textural (TPA). properties syrupanalysis of Based of to corn starch starch on corn gelviscosity in has this during starch been carried heating in study, out and using suitable we a cooling. texture can In profile addition, systematically the textural Pasting Properties of Corn Starch Results and Discussion Luzhou food Co., Ltd.,syrup China. (moisture contentZhucheng starch 25%) company, were China. Glucose, purchased fructose from and maltose Shandong pasting temperatureSimilar of results starch were50%, indicated pasting reported temperatures by its of3%. corn Sharma But higher starch et when increased resistance temperatures al. the significantly. when [6]. concentration the The concentration ofcould of syrup high see syrup was waswere that 13%, presented 0%, (Table there 25% 1% 1 to and and was Table 3). no From Table significant 1 to Table difference 3, we in pasting were calculated using SPSS(P v17.0 software. deviations. Differences were considered at significant level of 95% u , C to cause gelation. The gels formed in the canisters were Pasting properties of corn starch. Statistical analysis. Textural properties of starch gels. u Corn starch (amylose content 26.33%) was from Shandong Pasting results of corn starch in syrup at different concentrations C/min and holding at 50 0.05).
Load more

Recommended publications
  • Moisture-Temperature Relationship in Starch Gelatinization
    MOISTURE-TEMPERATURE RELATIONSHIP IN STARCH OELATINIZATION by GUSTAVO ENRIQUE PEREZ B. S., Purdue University, 1961 A MASTER'S THESIS submitted in partial fulfillment of the re<|uirements for the degree MASTER OP SCIENCE Department of Flour and Feed Milling Industries KANSAS STATE UNIVERSITY Manhattan, Kansas 1963 Approved by: to ^'"^ TABLE OP CONTENTS INTRODUCTION 1 REVIEW OP LITERATURE 1 Starch Granule Struetiire 1 The Nature of Starch Gelatlnlzatlon 5 Degradation of the Starch Molecules by Beta-amylase ,. 12 Starch Retr©gradation 14 MATERIALS AND METHODS 16 Part I 16 Beta-amylolyslB 16 Hot Paste Viscosity 17 Part II 17 Beta-amylolysls ,, 17 Hot Paste Viscosity , I8 RESULTS AND DISCUSSION 19 Wheat Starch 22 Unmodified Corn Starch , 26 Waxy Corn Starch 30 Non-glutinous Sorghum Starch 34 Qeinnan Rice Starch 38 CONCLUSIONS 42 ACKNOWLEDGMENTS 44 LITERATURE CITED 43 INTRODUCTION Widespread uses of starch are due mainly to two Important properties, film and viscous paste formation. These two char- acteristic properties have been studied tinder varied conditions by many research workers. Formation of films and viscous pastes Is altered by factors such as H-lon concentration, composition of the starch, structxire of the granule, and time and temperature of cooking. These basic factors affect the final starch product In appearance, texture, yield, flavor, and digestibility/' This in- vestigation was undertaken to relate moisture and temperature to the gelatlnlzatlon and pasting properties of various starches. The effect of percent moisture and degree of heating as re- lated to the percent gelatlnlzation of the starch is a problem faced by maniifaeturers of starch-containing foods.
    [Show full text]
  • Influence of Drying Temperature, Water Content, and Heating Rate on Gelatinization of Corn Starches
    J. Agric. Food Chem. 2006, 54, 4235−4245 4235 Influence of Drying Temperature, Water Content, and Heating Rate on Gelatinization of Corn Starches FILIZ ALTAY AND SUNDARAM GUNASEKARAN* Department of Biological Systems Engineering, 460 Henry Mall, University of WisconsinsMadison, Madison, Wisconsin 53706 The gelatinization properties of starch extracted from corn and waxy corn dried at different temperatures were determined at various water contents and heating rates by differential scanning calorimetry. All gelatinization transition temperatures increased with drying temperature and heating rate. Onset and peak temperatures remained relatively constant, whereas end temperature decreased in the presence of excess water. The gelatinization enthalpy (∆Hg) of corn starch decreased with drying temperature at 50% water; however, it remained constant for waxy corn starch. The effects of water content and heating rate on ∆Hg were dependent on each other. The minimum water levels required for gelatinization of starch extracted from corn dried at 20 and 100 °C are 21 and 29%, respectively. The activation energy (Ea) was calculated using an Arrhenius-type equation and two first-order models; the degree of conversion (R) was predicted using a newly proposed model that produced good results for both Ea and R. KEYWORDS: Corn starch; waxy corn; transition temperatures; differential scanning calorimetry; gelatinization kinetics INTRODUCTION the gelatinization onset, peak, and end temperatures and endotherm peak width and a decrease in gelatinization enthalpy Gelatinization is a phase transition of starch granules from (10). an ordered to a disordered state during heating with excess water At intermediate water levels, two endothermic transitions have (1, 2). The disordered state consists of melting of ordered been reported for the disorganization of starch crystallites (11).
    [Show full text]
  • Water Relations in High Ratio White Cake Batters and Cellulose Substituted White Cake Batters Oleane Carden Zenoble Iowa State University
    Iowa State University Capstones, Theses and Retrospective Theses and Dissertations Dissertations 1982 Water relations in high ratio white cake batters and cellulose substituted white cake batters Oleane Carden Zenoble Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/rtd Part of the Agriculture Commons, and the Food Science Commons Recommended Citation Zenoble, Oleane Carden, "Water relations in high ratio white cake batters and cellulose substituted white cake batters " (1982). Retrospective Theses and Dissertations. 8325. https://lib.dr.iastate.edu/rtd/8325 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Retrospective Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. INFORMATION TO USERS This reproduction was made from a copy of a document sent to us for microfilming. While the most advanced technology has been used to photograph and reproduce this document, the quality of the reproduction is heavily dependent upon the quality of the material submitted. The following explanation of techniques is provided to help clarify markings or notations which may appear on this reproduction. 1.The sign or "target" for pages apparently lacking from the document photographed is "Missing Page(s)". If it was possible to obtain the missing page(s) or section, they are sphced into the film along with adjacent pages. This may have necessitated cutting through an image and duphcating adjacent pages to assure complete continuity.
    [Show full text]
  • Development and Utilization of Resistant Starch in Cooked Rice Grains and Breads Michaael Reed Iowa State University
    Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2012 Development and utilization of resistant starch in cooked rice grains and breads Michaael Reed Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Food Science Commons Recommended Citation Reed, Michaael, "Development and utilization of resistant starch in cooked rice grains and breads" (2012). Graduate Theses and Dissertations. 12810. https://lib.dr.iastate.edu/etd/12810 This Thesis is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. i Development and utilization of resistant starch in cooked rice grains and breads by Michael Owen Reed A thesis submitted to the graduate faculty in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Major: Food Science and Technology Program of Study Committee: Jay-lin Jane, Major Professor Terri Boyston Olga Zabotina Iowa State University Ames, Iowa 2012 Copyright © Michael Owen Reed, 2012. All rights reserved. ii DEDICATION I dedicate this thesis to my parents, Thomas and Sharon, and to my brother, Brian; for your unending support, encouragement, friendship, and love. You have watched as I became the man I am today and never gave up on me. For the times that I fell short, you were always there for me, showing me that there is a better way.
    [Show full text]
  • Effects of Starch Chemical Structures on Gelatinization and Pasting Properties
    „ Żywność. Technologia. Jakość ” 4(17)Supl., 1998 Y.-Y. CHEN, A. E. MCPHERSON, M. RADOSAVLJEVIC, V. LEE, K.-S. WONG, J. JANE EFFECTS OF STARCH CHEMICAL STRUCTURES ON GELATINIZATION AND PASTING PROPERTIES Abstract Chemical structures, including amylose contents, amylopectin molecular sizes, branch chain lengths and distributions, and starch phosphate monoester and phospholipid contents, of a wide varieties of star­ ches were analyzed. Thermal properties of starch gelatinization and retrogradation and starch pasting properties were also investigated. Results of the studies have shown that amylopectin branch chain lengths and their distributions govern the starch gelatinization temperature. Short average branch chain lengths and large proportions of short branch chains (DPI 1-16) relative to chains of DP 18-20 (a shoulder found in many starches) are likely to result in low gelatinization temperatures. Phosphate monoester derivatives also lower gelatinization temperature. With the same amylopectin structure, increasing amylose contents lower the starch gelatinization temperature. Methods of starch isolation also affect starch gelatinization temperature. Amylose contents significantly affect the pasting properties of starch. Normal cereal starches contain lipids and phospholipids, which display higher pasting temperatures, lower peak viscosity, and lower shear thinning than their waxy starch counterparts. Without lipids, normal potato starch displays a higher peak viscosity than waxy potato starch. Branch chain length of amylopectin also affects the pa­ sting properties of starch. The presence of very long branch chains restrict starch swelling and increase the pasting temperature of starch and decrease the shear thinning. Phosphate monoester derivatives decrease the pasting temperature and enhance the viscosity by charge repelling. In contrast, phospholipids, by complexing with amylose and long branch chains of amylopectin, restrict the starch swelling and reduce the viscosity.
    [Show full text]
  • I Effect of Shortening Replacement with Oatrim on the Physical and Rheological Properties of Cakes
    i Effect of Shortening Replacement with Oatrim on the Physical and Rheological Properties of Cakes Suyong Lee, Sanghoon Kim, and George E. Inglett ABSTRACT Cereal Chem. 82(2):120-124 Oatrim (oat -glucan amylodextrins) was evaluated as a fat substitute cakes were investigated during baking and correlated with the differential in a cake system. The physical and rheological properties of cakes scanning calorimetry results. The oscillatory shear storage moduli containing shortening replaced with 20, 40, and 60% by weight of Oatrim decreased upon initial heating, then increased due to starch gelatinization, were characterized. The increase in the specific gravity of the cakes and and finally reached a plateau value that varied based on the sample the decrease in the viscosity as more shortening was replaced with Oatrim composition. Moreover, increased replacement of shortening with Oatrini were correlated with the change in the cake volume. The number of air resulted in higher observed oscillatory shear storage moduli. The cakes bubbles present in the cake batters varied significantly: however, the size prepared with up to 20% by weight of Oatrim did not evidence significant of the observed bubbles did not change. The cakes containing more changes in softness (P < 0.01) and generally exhibited similar physical Oatrim displayed a higher starch gelatinization temperature due to the properties to the control cake. amylodextrins in the Oatrim. The dynamic rheological properties of the As one of the principal and essential nutritional components of Oatrim can he used in most foods as a powder or gel. In a diet, fat contributes pleasing flavor and texture to food products, previous study.
    [Show full text]
  • Effects of Sugars and Sugar Alcohols on the Gelatinization Temperatures of Wheat, Potato, and Corn Starches
    foods Article Effects of Sugars and Sugar Alcohols on the Gelatinization Temperatures of Wheat, Potato, and Corn Starches Matthew C. Allan, MaryClaire Chamberlain and Lisa J. Mauer * Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA; [email protected] (M.C.A.); [email protected] (M.C.) * Correspondence: [email protected]; Tel.: +1-(765)-494-9111 Received: 13 May 2020; Accepted: 3 June 2020; Published: 8 June 2020 Abstract: The gelatinization temperature (Tgel) of starch increases in the presence of sweeteners due to sweetener-starch intermolecular interactions in the amorphous regions of starch. Different starch botanical sources contain different starch architectures, which may alter sweetener-starch interactions and the effects of sweeteners on Tgels. To document these effects, the Tgels of wheat, potato, waxy corn, dent corn, and 50% and 70% high amylose corn starches were determined in the presence of eleven different sweeteners and varying sweetener concentrations. Tgels of 2:1 sweetener solution:starch slurries were measured using differential scanning calorimetry. The extent of Tgel elevation was affected by both starch and sweetener type. Tgels of wheat and dent corn starches increased the most, while Tgels of high amylose corn starches were the least affected. Fructose increased Tgels the least, and isomalt and isomaltulose increased Tgels the most. Overall, starch Tgels increased more with increasing sweetener concentration, molar volume, molecular weight, and number of equatorial and exocyclic hydroxyl groups. Starches containing more short amylopectin chains, fewer amylopectin chains that span through multiple clusters, higher number of building blocks per cluster, and shorter inter-block chain lengths exhibited the largest Tgel increases in sweetener solutions, attributed to less stable crystalline regions.
    [Show full text]
  • Alkali Gelatinization of Starches
    Purchased by U. S. Dopt. 01 5 22 6 Aaricultw"e for OfficW Alkali Gelatinization of Starches By G. G. Maher, Peoria Grain starches, chemically or genetically modified grain starches, Alkalische Verkleisterung von Starken. Getreidestarken, chemisch tuber starches, and some from other botanical sources were treated at oder genetisch modifizierte Getreidestarken, Wurze1starken und room temperature in media containing a constant amount of water einige Starken anderer botanischer Herkunft wurden bei Raumtem­ and sodiumhydroxide. Appearances and viscosities of the mixtures peratur in Medien behandelt, die konstante Mengen an Wasser und were noted during a 7-day quiescent period. The point of complete atriumhydroxid enthielten. Das Aussehen und die Viskositaten der gelatinization of the starch was deducible from the viscosity changes, Mischungen wurden wahrend einer 7tagigen Ruheperiode beobach­ as well as from visual observations. Although there were some tet. Der Punkt der vollstandigen Verkleisterung der Starke wurde noticeable differences between the starches, an aOH to starch ratio sowohl durch die Viskositatsanderungen als auch durch visuelle of 3.5 to 3.8 meqJg should assure complete gelatinization within Beobachtungen festgestellt. Obwohl zwischen den Starken einige several hours or less. This alkali: starch ratio is compared to previous betrachtliche Unterschiede bestanden, stellte ein aOH/Starke­ ratios expressed in the literature. A slight dependency of the ratio Verhaltnis von 3,5 - 3,8 meqJg die vollstandige Verkleisterung upon the starch concentration is indicated. The birefringence end­ innerhalb mehrerer Stunden oder weniger sicher. Oieses Alkali/ point temperature ranges of the starches were determined, and other Starke-Verhaltnis wird mit frtiheren in der Literatur angegebenen implications from the experiments with the 21 materials are Verhaltnissen verglichen.
    [Show full text]
  • Rapid Estimation of Parameters for Gelatinization of Waxy Corn Starch
    foods Article Rapid Estimation of Parameters for Gelatinization of Waxy Corn Starch Robert Bertrand 1, William Holmes 1,2, Cory Orgeron 1, Carl McIntyre 1, Rafael Hernandez 1,2 and Emmanuel D. Revellame 2,3,* 1 Department of Chemical Engineering, University of Louisiana at Lafayette, Lafayette, LA 70504, USA; [email protected] (R.B.); [email protected] (W.H.); [email protected] (C.O.); [email protected] (C.M.); [email protected] (R.H.) 2 The Energy Institute of Louisiana, University of Louisiana at Lafayette, Lafayette, LA 70504, USA 3 Department of Industrial Technology, University of Louisiana at Lafayette, Lafayette, LA 70504, USA * Correspondence: [email protected]; Tel.: +1-337-482-6983 Received: 21 October 2019; Accepted: 1 November 2019; Published: 6 November 2019 Abstract: Starch gelatinization is an important process due to the prevalence of starch usage in industries such as cosmetics and food production. In this study, the gelatinization of waxy corn starch (WCS) was investigated with the goal of providing an option for the rapid determination of starch gelatinization characteristics. The procedure used in the study was solely based on differential scanning calorimetry (DSC), which is an established technique for the determination of thermal characteristics of starches. A sequence of experiments was conducted to determine the excess water condition, an estimate of the minimum gelatinization temperature, and gelatinization time. These parameters were found to be 65 wt.% water, 75–85 C, and 10 min, respectively. The estimation ≥ ◦ of the minimum gelatinization temperature was determined from the thermal properties of the WCS as obtained by DSC.
    [Show full text]
  • Understanding Functionality of Sucrose in Cake for Reformulation Purposes
    Critical Reviews in Food Science and Nutrition ISSN: (Print) (Online) Journal homepage: https://www.tandfonline.com/loi/bfsn20 Understanding functionality of sucrose in cake for reformulation purposes R. G. M. van der Sman & S. Renzetti To cite this article: R. G. M. van der Sman & S. Renzetti (2020): Understanding functionality of sucrose in cake for reformulation purposes, Critical Reviews in Food Science and Nutrition, DOI: 10.1080/10408398.2020.1786003 To link to this article: https://doi.org/10.1080/10408398.2020.1786003 © 2020 The Author(s). Published with license by Taylor & Francis Group, LLC Published online: 09 Jul 2020. Submit your article to this journal Article views: 523 View related articles View Crossmark data Full Terms & Conditions of access and use can be found at https://www.tandfonline.com/action/journalInformation?journalCode=bfsn20 CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION https://doi.org/10.1080/10408398.2020.1786003 REVIEW Understanding functionality of sucrose in cake for reformulation purposes R. G. M. van der Sman and S. Renzetti aWageningen-Food & Biobased Research, Wageningen University & Research, Wageningen, Netherlands ABSTRACT KEYWORDS We review the functionality of sucrose during the manufacture of cakes from the perspective of Cake; sugar replacement; sugar replacement. Besides providing sweetness, sucrose has important functionalities concerning ingredient functionality; structure formation. These functionalities also need to be mimicked in reformulated cakes. First, thermodynamics; we review the hypotheses, concerning the development of structure and texture of cakes during state diagram manufacturing, which are conveniently summarized in a qualitative way using the Complex Dispersed Systems methodology. Subsequently, we represent the changes of the state of the cake during manufacturing in a supplemented state diagram, which indicates the important phase tran- sitions occurring during baking.
    [Show full text]
  • Physicochemical Properties, Modifications and Applications of Starches from Different Botanical Sources Sylvia Carolina ALCÁZAR-ALAY1, Maria Angela Almeida MEIRELES1*
    a Food Science and Technology ISSN 0101-2061 DDOI http://dx.doi.org/10.1590/1678-457X.6749 Physicochemical properties, modifications and applications of starches from different botanical sources Sylvia Carolina ALCÁZAR-ALAY1, Maria Angela Almeida MEIRELES1* Abstract Present trends towards technologies and processes that increase the use of residues make starchy vegetal biomass an important alternative material in various applications due to starch’s versatility, low cost and ease of use when its physicochemical properties are altered. Starch is increasingly used in many industrial applications and as a renewable energy resource. Starch can be modified to enhance its positive attributes and eliminate deficiencies in its native characteristics. In this article, the state of knowledge on conventional and unconventional starches and their properties, characteristics, modifications and applications are reviewed. Keywords: starch modification; starch granules; paste properties; conventional starch; unconventional starch; starch biomass; food. Practical Application: Use of unconventional starches and vegetal residues containing starch in industry. 1 Starch Starch is the most abundant carbohydrate reserve in plants of α-glucans chains of different sizes and the grouping of branch and is found in leaves, flowers, fruits, seeds, different types of points in the amylopectin molecule allow the formation of double stems and roots. Starch is used by plants as source of carbon helical chains. Amylose and amylopectin can be arranged in a and energy (Smith, 2001). The biochemical chain responsible for semicrystalline structure forming a matrix of starch granules with starch synthesis involves glucose molecules produced in plant alternating amorphous (amylose) and crystalline (amylopectin) cells by photosynthesis. Starch is formed in the chloroplasts material, which is known as the growth rings in superior plant of green leaves and amyloplasts, organelles responsible for the starch (Jenkins et al., 1993).
    [Show full text]
  • Starch Gelatinization and Pasting Grain Sources Categorized by Rate of Ruminal Starch Digestion
    Starch Gelatinisation Provider: Dr. Alireza Foroghi Starch Structure Dent Floury endosperm. More “open” in structure yet Crown opaquein appearance. Dent corn has about equal Vitreous endosperm. proportions of horny to Also called horneous, floury starch (compared corneous or hard endosperm. to popcorn w/ mostly Produces grits in dry horneous starch. milling. Tightly compacted and translucent. More of this starch in mature, high Pericarp(bran) test weight kernels. Germ scutellum and embryonic axis. Hilum or abscission layer. Germ will be bigger Also called blacklayer. in HOC at the expense Caused by collapse and of starch. For each 1% compression of several layers increase in oil, expect of cells at physiological 1.3% decrease in starch. maturity. Cool weather can cause premature BL. Typical Corn vs Optimum® High Oil Corn Typical Corn OPTIMUM HOC Endosperm: Embryo: Starch Rich in Oil •Advantages of HOC •More Energy •Easier Processing Cross section of the vitreous part of a kernel, showing the polygonal shape of the starch granules, the indentation in the starch, and the tight compact structure. Cross section of the opaque part of a kernel, showing the spherical shape of the starch granules, the protein, and the large amount of air space. Endosperm • Cells fill with starch granules • Starch granules are enveloped in a protein matrix which impedes digestion of starch • If we process grain to break open the granule, can increase the digestion of starch Starch Structure Sugar chemistry Monosaccharides such as: Mannose ALPHA-D-GLUCOSE Galactose
    [Show full text]