Microstructural Changes and In Vitro Digestibility of Maize Starch Treated with Different Calcium Compounds Used in Nixtamalization Processes

2020 ◽  
Vol 72 (9-10) ◽  
pp. 1900303
Author(s):  
Cesar Roldan‐Cruz ◽  
Samuel Garcia‐Diaz ◽  
Angeles Garcia‐Hernandez ◽  
Jose Alvarez‐Ramirez ◽  
E. Jaime Vernon‐Carter
Keyword(s):  
In Vitro Digestibility ◽  
Maize Starch ◽  
Microstructural Changes ◽  
Calcium Compounds

scholarly journals STRUCTURAL, FUNCTIONAL PROPERTIES AND IN VITRO DIGESTIBILIGY OF MAIZE STARCH UNDER HEAT-MOISTURE AND ATMOSPHERIC-COLD PLASMA TREATMENTS

2018 ◽  
Vol 56 (6) ◽  
pp. 671 ◽  
Author(s):  
Linh Thùy Nguyễn ◽  
Sơn Khánh Trịnh
Keyword(s):  
Water Solubility ◽  
Argon Plasma ◽  
Cross Linking ◽  
In Vitro Digestibility ◽  
Maize Starch ◽  
Raw Starch ◽  
Plasma Treatments ◽  
Water Absorbance ◽  
Swelling Factor

Maize starch is one of an important material which widely using in food applications and other industries. However, natural properties of raw starch can not be suitable for processed foods. So, the modification of starch is very important. In this study, heat-moisture and atmospheric cold argon-plasma treatments were applied in maize starch; then, structural, fuctional properties and digestibility of modified starch was investigated. Raw starch was heated at 20, 25 and 30% of moisture content. Subsequently, sample was treated under argon-plasma environment at fixed paramentes (137,5 V; 1.0 A for 10 min). Sample was investigated degree of cross-linking, degree of relative crystallinity (DRC), degree of hydrolysis using alpha-amylase, in vitro digestibility, changes in the hydration properties such as water absorbance index, swelling factor and water solubility index. Results show that degree of cross-linking, DRC, resistant starch of samples significantly increase under heat-moisture and plasma treatments; especially, sample of 20% heat-moisture contains 3-folded to 10-folded increase comparing to raw starch base on with or without pre-boiling process. Furthermore, water absorbance index and swelling factor decrease but water solubility index increase under plasma treatment.

scholarly journals The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 182 ◽  
Author(s):  
Ng C. F. Grace ◽  
Christiani Jeyakumar Henry
Keyword(s):  
Chemical Composition ◽  
Physicochemical Characterization ◽  
In Vitro Digestibility ◽  
Gelatinization Temperature ◽  
Maize Starch ◽  
Red Rice ◽  
Scanning Calorimetry ◽  
Gelling Properties ◽  
High Amylose

Starches and flours used commonly in Asia (tapioca, sweet potato, sago, water chestnut, and high amylose maize starch, red rice and kithul flour) were characterized in terms of their chemical composition, morphological, functional, pasting, thermal, gelling and in vitro digestibility properties. It was observed that the differences in their chemical composition and structure influenced their properties. High amylose maize was the most stable, thus it required the highest gelatinization temperature which was observed in both the differential scanning calorimetry (DSC) and pasting profiles. Kithul flour had a significantly lower rate of digestion (p < 0.05) than the other samples (except for high amylose maize starch). Unlike high amylose maize starch, it had a gelatinization temperature that could be achieved during cooking, and had good gelling properties.

High-Pressure Homogenization Alters Physicochemical Properties and In Vitro Digestibility of Chinese Yam (Dioscorea Opposita Thunb.) Starch

2018 ◽  
Vol 18 (1) ◽  
pp. 10-15
Author(s):  
Wang Yi-Wei ◽  
He Yong-Zhao ◽  
An Feng-Ping ◽  
Huang Qun ◽  
Zeng Feng ◽  
...  
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Starch Content ◽  
In Vitro Digestibility ◽  
High Pressure Homogenization ◽  
Starch Granules ◽  
Cross Polarization ◽  
Chinese Yam ◽  
Crystal Type

In this study, Chinese yam starch-water suspension (8%) were subjected to high-pressure homogenization (HPH) at 100 MPa for increasing cycle numbers, and its effect of on the physicochemical properties of the starch was investigated. Results of the polarizing microscope observations showed that the starch granules were disrupted (i.e. greater breakdown value) after HPH treatment, followed by a decrease in cross polarization. After three HPH cycles, the crystallinity of starch decreased, while the crystal type remained unaltered. Meanwhile, the contents of rapidly digestible starch and slowly digestible starch were increased. On the contrary, resistant starch content was decreased. Our results indicate that HPH treatment resulted in reduction of starch crystallinity and increase of starch digestibility.

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