Plantain starch was esterified with octenylsuccinic anhydride (OSA) at two concentrations (3 and 15% w/w) of OSA. The morphology, granule size distribution, pasting, gelatinization, swelling, and solubility of granules and structural features of the starch polymers were evaluated. Granules of the OSA-modified starches increased in size during cooking more than did the granules of the native starch, and the effect was greater at the higher OSA concentration. Pasting viscosities also increased, but gelatinization and pasting temperatures and enthalpy of gelatinization decreased in the OSA-modified starches. It was concluded that insertion of OS groups effected disorder in the granular structure. Solubility, weight average molar mass, Mw¯, and z-average radius of gyration, RGz, of the amylopectin decreased as the OSA concentration increased, indicating a decrease in molecular size.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.ijbiomac.2014.06.061 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Property Evaluation of Noodles Substituting Wheat Flour with Drum-Dried Overripe Kepok Plantain ( L.) Flour to Enhance the Nutrients.
Prev Nutr Food Sci
December 2024
Research Center for Agroindustry, National Research and Innovation Agency, KST Soekarno, Cibinong 16911, Indonesia.
Article Synopsis
- The study explored using drum-dried overripe Kepok plantain flour (KPF) as a substitute for wheat flour in instant noodles to improve their nutritional and textural properties.
- Noodles with 10%, 20%, and 30% KPF substitutions showed varying effects on attributes like adhesiveness, elasticity, and cooking quality, with 20% yielding the best balance of firmness, shape retention, and reduced stickiness.
- KPF also enhanced nutritional value by increasing resistant starch content and decreasing oil absorption, showcasing its potential as a functional ingredient for healthier instant noodles.
Evaluation of the performance of low-fat (oil-fat) dressings based on chemically modified Guayabo plantain starch ( L.).
Food Sci Technol Int
November 2024
Laboratorio de Investigaciones en Postcosecha, Facultad de Ciencias Agroindustriales, Universidad del Quindío, Armenia, Quindío, Colombia.
Guayabo plantain (GP) starch was chemically modified by acetylation to evaluate its role as a stabilizer and emulsifier in low-fat dressings. Native starch (NS) from GP was chemically modified starch (MS), and its functional properties, such as water absorption index, water solubility index, swelling power, gelatinization temperature (), were evaluated. Additionally, functional groups and morphology were identified using Fourier transform infrared spectroscopy (FT-IR) and scanning electron microscopy.
View Article and Find Full Text PDFPhysical, textural, and sensory characteristics of gluten-free cupcakes developed with native and modified by hydrothermal treatment green plantain flours.
J Food Sci
November 2024
Department of Natural Sciences (DCN), State University of the Southwest of Bahia (UESB), Vitória da Conquista, Bahia, Brazil.
Article Synopsis
- - Gluten-free diets often lack nutritional quality, but adding green plantain flour could enhance this by providing bioactive compounds and dietary fiber.
- - A study evaluated gluten-free cupcakes made with native and hydrothermal modified green plantain flour, finding that 40% replacement of rice flour improved sensory attributes like appearance, flavor, and texture.
- - The native green plantain flour proved to be the most effective option, yielding cupcakes that were favored for their hardness and chewiness while maintaining good elasticity and volume, thus promoting the innovation of gluten-free products in the food industry.
Characterization and Implementation of Cocoa Pod Husk as a Reinforcing Agent to Obtain Thermoplastic Starches and Bio-Based Composite Materials.
Polymers (Basel)
June 2024
Grupo Tribología, Polímeros, Metalurgia de Polvos y Transformaciones de Residuos Sólidos, Universidad del Valle, Calle 13 No. 100-00, Cali 76001, Colombia.
When the cocoa pod husk (CPH) is used and processed, two types of flour were obtained and can be differentiated by particle size, fine flour (FFCH), and coarse flour (CFCH) and can be used as a possible reinforcement for the development of bio-based composite materials. Each flour was obtained from chopping, drying by forced convection, milling by blades, and sieving using the 100 mesh/bottom according to the Tyler series. Their physicochemical, thermal, and structural characterization made it possible to identify the lower presence of lignin and higher proportions of cellulose and pectin in FFCH.
View Article and Find Full Text PDFPotential of Plantain Pseudostems () for Developing Biobased Composite Materials.
Polymers (Basel)
May 2024
Departamento de Agroindustria, Facultad de Ciencias Agrarias, Universidad del Cauca, Sede Las Guacas, Popayán 190001, Colombia.
Article Synopsis
- * The sheaths underwent a shredding and steam explosion process, enhancing fiber properties while the sap was filtered and evaporated, suggesting improved mechanical qualities from the treated fibers compared to their raw state.
- * FT-IR and TGA analyses revealed varying thermal stabilities and properties among the sap, starch, and fibers, with yarns produced showing differences based on their processing methods, highlighting the potential for value-added use of plantain
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!