AI Article Synopsis
- Variation in salt and pH levels can significantly alter starch properties in food, affecting texture and cooking characteristics.
- Fifteen types of proso millet starch were analyzed for their thermal, pasting, and textural properties in relation to different levels of pH and sodium chloride (NaCl).
- The study found that salt impacted pasting properties and gelatinization temperatures, while pH mainly affected the enthalpy change (ΔH), indicating complex interactions between the two factors and variations across different starch genotypes.
Article Abstract
Variation in salt content and in pH are common in starch-based foods and can affect starch properties and final product texture. Fifteen accessions of proso millet starch with diverse amylose content were selected to investigate single factor and interaction effects of pH and NaCl on thermal, pasting, and textural properties. Pasting properties and gelatinization temperatures were markedly altered by salt addition. Changes in pH only had substantial effects on ΔH, but other properties were generally stable under different pH conditions. From two-way ANOVA, interactive effects of salt and pH were found to affect ΔH. The response of starch of different genotypes in terms of thermal and pasting properties differed under the same pH and salinity conditions. The reason is likely that ions in the starch-water system performed the roles of both reducing water activity and building of hydrogen bonds, which will have opposite effects on starch gelatinization.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2020.127784 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Impact of Pea Protein Isolate Enrichment on the Nutritional, Functional, and Glycemic Properties of Tarhana.
Plant Foods Hum Nutr
January 2025
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada.
Tarhana, a traditional fermented food made from cereal flours, yogurt, vegetables, and spices, is recognized for its rich nutritional value and prolonged shelf life. This study investigated the effect of pea protein isolate (PPI) enrichment on select compositional, physical, techno-functional and nutritional properties of tarhana. Six different formulations were prepared by blending PPI and wheat flour (WF) in varying PPI: WF ratios from 0:100 (control) to 100:0.
View Article and Find Full Text PDFEffects of genotype and environment on the physiochemical properties of Canadian oat varieties.
J Sci Food Agric
January 2025
Agriculture & Agri-Food Canada, Morden Research and Development Centre, Morden, Canada.
Background: The relationship between oat grain composition and physical attributes as influenced by oat genotype and Canadian growing environments was investigated. Thirty Canadian oat (Avena sativa L.) genotypes, grown in three Canadian growing locations (Brandon, Manitoba; Portage la Prairie, Manitoba; and Lacombe, Alberta) over 2 consecutive years (2020-2021), were analyzed.
View Article and Find Full Text PDFProperty 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.
This study investigated the potential of substituting wheat flour with drum-dried overripe Kepok plantain flour (KPF) to enhance instant the nutritional and textural properties of noodles. Noodles were prepared with varying KPF substitutions (10%, 20%, and 30%) and compared to a control (0% KPF). The results show that KPF remarkably influences the adhesiveness, springiness, cohesiveness, and hardness of noodles.
View Article and Find Full Text PDFHydrolysis and transport characteristics of starch inclusion complexes with long-chain alkyl gallates: Controlled two-step release of gallic acid and retardation of starch digestion.
Int J Biol Macromol
January 2025
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China. Electronic address:
Corn starch inclusion complexes of alkyl gallates (typical phenololipid representatives), including stearyl gallate, dodecyl gallate, octyl gallate, and hexadecyl gallate, were synthesized by using a heat treatment method. Such inclusion complexes exhibited significantly improved two-step release properties for gallic acid. In other words, gallic acid was generated via the breakdown of alkyl gallates that were released from inclusion complexes in an everted rat intestinal sac model, as determined by HPLC-UV analysis.
View Article and Find Full Text PDFThe mechanisms of thermal processing techniques on modifying structural, functional and flour-processing properties of whole-grain highland barley.
Food Chem
December 2024
Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address:
The mechanisms underlying three thermal processing methods, namely hot-air drying, microwave irradiation, and heat fluidization, were systematically investigated to evaluate their effects on the structural, functional, and flour-processing properties of whole-grain highland barley. Starch granules were partially damaged when treated with hot-air drying and microwave irradiation. However, these granules were predominantly aggregated or encapsulated in proteins following heat fluidization.
View Article and Find Full Text PDFWant 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!