Explore the vast range of titles available.

Native starch is subjected to various forms of modification to improve its structural, mechanical, and thermal properties for wider applications in the food industry. Physical, chemical, and dual modifications have a substantial effect on the gelatinization properties of starch. Consequently, this review explores and compares the different methods of starch modification applicable in the food industry and their effect on the gelatinization properties such as onset temperature ( T o ), peak gelatinization temperature ( T p ), end set temperature ( T c ), and gelatinization enthalpy (Δ H ), studied using differential scanning calorimetry (DSC). Chemical modifications including acetylation and acid hydrolysis decrease the gelatinization temperature of starch whereas cross-linking and oxidation result in increased gelatinization temperatures. Common physical modifications such as heat moisture treatment and annealing also increase the gelatinization temperature. The gelatinization properties of modified starch can be applied for the improvement of food products such as ready-to-eat, easily heated or frozen food, or food products with longer shelf life.

Starch gelatinization has been widely studied previously, but there is still a lack of systematical research on the relationship between the degree of starch gelatinization (DSG) and its physicochemical and structural properties. In this study, potato starch samples with DSG ranging from 39.41% to 90.56% were obtained by hydrothermal treatment. The thermal, rheological, and structural properties, as well as the water-binding capacity of samples were investigated. A starch solution with a DSG of 39.41% was partially sedimented at room temperature, while starch with a DSG of 56.11% can form a stable paste with a fine shear-thinning property, as well as samples with a DSG larger than 56.11%. The endothermic enthalpy, gelatinization range, and short-range ordered structure of starch were negatively correlated with DSG, whereas onset gelatinization temperature, apparent viscosity, and water-binding capacity were positively correlated. The viscoelasticity of starch gels was negatively correlated with the DSG after full gelatinization (DSG > 39.41%). Starch granules gradually lose their typical shape and less birefringence can be observed with increasing DSG. Hydrothermal treatment has a more significant effect on the amount of exposed hydroxyl groups than the ordered and amorphous structures of partially gelatinized starch. This study built linear correlations between starch physicochemical properties and the DSG and provided comprehensive insight into the characteristics of partially gelatinized potato starch.

Gluten-free (GF) batters usually present several technological challenges that limit the performance during conventional baking and the resulting product quality. Due to the volumetric heating principle and faster heating rates, ohmic heating (OH) may be advantageous compared with conventional baking. Therefore, the potential of using ohmic heating as a novel approach for gluten-free bread baking was explored. In detail, the effect of different OH process parameters (power input, holding time) on the chemical and functional properties (specific volume, crumb firmness and relative elasticity, pore properties, color, starch gelatinization) and digestibility of breads was investigated. Results showed that GF breads could benefit from the uniform rapid heating during processing, as these breads showed superior functional properties (specific volume, 2.86–3.44 cm 3 /g; relative elasticity, 45.05–56.83%; porosity, 35.17–40.92%) compared with conventional oven-baked GF bread (specific volume, 2.60 cm 3 /g; relative elasticity, 44.23%; porosity, 37.63%). In order to maximize bread expansion and the OH performance, it was found that the OH process could be improved by applying the electrical energy in three descending power steps: first step with high power input (in this study, 2–6 kW for 15 s), followed by 1 kW for 10 s, and 0.3 kW for 1–30 min. In total, ohmic baking only needed a few minutes to obtain a fully expanded GF bread. The determination of pasting properties and starch digestibility demonstrated that these breads were comparable or even superior to GF breads baked in a conventional baking oven.

Rice grain is widely consumed as a staple food, providing essential nutrition for households, particularly marginalized families. It plays a crucial role in ensuring food security, promoting human nutrition, supporting good health, and contributing to global food and nutritional security. Addressing the diverse quality demands of emerging diverse and climate-risked population dietary needs requires the development of a single variety of rice grain that can meet the various dietary and nutritional requirements. However, there is a lack of concrete definition for rice grain quality, making it challenging to cater to the different demands. The lack of sufficient genetic study and development in improving rice grain quality has resulted in widespread malnutrition, hidden hunger, and micronutrient deficiencies affecting a significant portion of the global population. Therefore, it is crucial to identify genetically evolved varieties with marked qualities that can help address these issues. Various factors account for the declining quality of rice grain and requires further study to improve their quality for healthier diets. We characterized rice grain quality using Lancastrians descriptor and a multitude of intrinsic and extrinsic quality traits. Next, we examined various components of rice grain quality favored in the Asia–Pacific region. This includes preferences by different communities, rice industry stakeholders, and value chain actors. We also explored the biological aspects of rice grain quality in the region, as well as specific genetic improvements that have been made in these traits. Additionally, we evaluated the factors that can influence rice grain quality and discussed the future directions for ensuring food and nutritional security and meeting consumer demands for grain quality. We explored the diverse consumer bases and their varied preferences in Asian-Pacific countries including India, China, Nepal, Bhutan, Vietnam, Sri Lanka, Pakistan, Thailand, Cambodia, Philippines, Bangladesh, Indonesia, Korea, Myanmar and Japan. The quality preferences encompassed a range of factors, including rice head recovery, grain shape, uniform size before cooking, gelatinization, chalkiness, texture, amylose content, aroma, red-coloration of grain, soft and shine when cooked, unbroken when cooked, gelatinization, less water required for cooking, gelatinization temperature (less cooking time), aged rice, firm and dry when cooked (gel consistency), extreme white, soft when chewed, easy-to-cook rice (parboiled rice), vitamins, and minerals. These preferences were evaluated across high, low, and medium categories. A comprehensive analysis is provided on the enhancement of grain quality traits, including brown rice recovery, recovery rate of milled rice, head rice recovery, as well as morphological traits such as grain length, grain width, grain length–width ratio, and grain chalkiness. We also explored the characteristics of amylose, gel consistency, gelatinization temperature, viscosity, as well as the nutritional qualities of rice grains such as starch, protein, lipids, vitamins, minerals, phytochemicals, and bio-fortification potential. The various factors that impact the quality of rice grains, including pre-harvest, post-harvest, and genotype considerations were explored. Additionally, we discussed the future direction and genetic strategies to effectively tackle these challenges. These qualitative characteristics represent the fundamental focus of regional and national breeding strategies employed by different countries to meet consumer preference. Given the significance of rice as a staple food in Asia–Pacific countries, it is primarily consumed domestically, with only a small portion being exported internationally. All the important attributes must be clearly defined within specific parameters. It is crucial for geneticists and breeders to develop a rice variety that can meet the diverse demands of consumers worldwide by incorporating multiple desirable traits. Thus, the goal of addressing global food and nutritional security, and human healthy can be achieved.

Corona electrical discharge (CED) belongs to an atmospheric pressure cold plasma. In this study, raw banana starch (indigenous to Taiwan), which contained resistant starch and amylose at a level of 58.4 g/100 g and 14.5 g/100 g, respectively, was treated by CED at 30 kV/cm, 40 kV/cm, and 50 kV/cm for 3 minutes. After the CED treatment, starch analyses showed that there were no apparent changes in the resistant starch and amylose contents. Only surface and nonpenetrative damage caused by plasma etching at different voltage strengths were observed on the starch granules. The CED treatments reduced the total area of diffraction peak, gelatinization enthalpy (by −21% to −38%), and different pasting behaviors including peak viscosity, breakdown, final viscosity, and setback. The CED treatments were capable of increasing relative crystallinity and gelatinization temperature. This study revealed the potential of CED plasma technology as a tool to modify the characteristics of banana starch. [Display omitted] •Corona electrical discharge (CED) belongs to an atmospheric pressure cold plasma. In this article, the application of CED for modifying the physicochemical properties of banana starch indigenous to Taiwan was analyzed and discussed.•In this study, raw banana starch (indigenous to Taiwan) containing resistant starch and amylose at a level of 58.4 g/100 g and 14.5 g/100 g, respectively, was treated by CED at 30 kV/cm, 40 kV/cm, and 50 kV/cm for 3 minutes. After the CED treatment, it was good to reveal that both the resistant starch and amylose contents would remain unchanged apparently.•After a series of analyses, it was interesting to summarize that the technology was able to reduce the total area of diffraction peak, gelatinization enthalpy, and different pasting behaviors including peak viscosity, breakdown, final viscosity, and setback. The treatment was capable of increasing relative crystallinity and gelatinization temperature. This study revealed the potential of CED as a tool to modify the characteristics of banana starch, especially those indigenous to Taiwan.

Currently, there is a need to develop starches with improved properties to enhance their applicability in food matrices. The effect of the hydrothermal treatment (HMT) on the physicochemical, morphological, and structural properties of native cassava and yam starches was evaluated. Native cassava and yam starches were subjected to low moisture (20 - 25%), a high temperature (90 °C), and a processing time of 4 hours. The results showed that HMT significantly decreased in cold water solubility (CWS), in cassava starch while increasing its water absorption capacity (WAC) and degree of crystallinity (DC). In contrast, yam starch displayed the opposite effects. Furthermore, the modification increased amylose content and paste stability. Additionally, microphotography revealed significant changes in granular morphology. In conclusion, hydrothermal treatment of tuber starches is a promising technology for improving the hydrophilic properties and pasting characteristics of cassava and yam starches, supporting the development of clean-label products. En la actualidad, surge la necesidad de desarrollar almidones con propiedades mejoradas para aumentar su aplicabilidad en matrices alimentarias. Se evaluó el efecto del tratamiento hidrotérmico (HMT) sobre las propiedades fisicoquímicas, morfológicas y estructurales de los almidones nativos de yuca y ñame. Los almidones nativos de yuca y ñame se sometieron a baja humedad (20 - 25%), alta temperatura (90 °C) y un tiempo de procesamiento de 4 horas. Los resultados mostraron que el HMT disminuía significativamente la solubilidad en agua fría (CWS), al tiempo que aumentaba la capacidad de absorción de agua (WAC) y el grado de cristalinidad (DC) de los almidones de yuca. En cambio, en el ñame se produjo el efecto contrario. Además, la modificación aumentó el contenido de amilosa y la estabilidad de las pastas. Adicionalmente la microfotografía reveló cambios significativos en la morfología granular. En conclusión, el tratamiento hidrotérmico en almidones de tubérculos es una tecnología prometedora para mejorar las propiedades hidrofílicas y las características de empastamiento de los almidones de yuca y ñame, garantizando el desarrollo de productos de etiqueta limpia.

Abstract Starches from some legume grown in Cameroon were evaluated for their granule structure and size, turbidity, firmness and gel strength, thermal and freeze-thaw properties. Amylose contents were in the range of 26.21%–44.85%. Morphological analysis of the starch granules showed bimodal distribution, multiple sizes and shapes from small spherical to the bigger kidney shape. Significant differences were observed among starch in light transmittance, firmness and gel strength. The thermal parameters of starches were evaluated using differential scanning calorimeter and significant differences were observed. The peak gelatinisation temperature was positively correlated to starch granule size but the amylose content showed no evidence of their impact on legume starch properties studied. The data reported can be useful to facilitate the selection of variety of legume and conditions closer to the desired application. Resumo Neste trabalho, amidos de algumas leguminosas cultivadas em Camarões foram avaliados quanto à estrutura e tamanho dos grânulos, turbidez, firmeza e resistência do gel, propriedades térmicas e de congelamento e descongelamento. Os conteúdos de amilose estavam na faixa de 26,21% a 44,85%. A análise morfológica dos grânulos de amido mostrou distribuição bimodal, múltiplos tamanhos e formas desde o pequeno esférico até o maior formato de rim. Diferenças significativas foram observadas entre os amidos na transmissão de luz, firmeza e força do gel. Os parâmetros térmicos dos amidos foram avaliados usando calorímetro diferencial de varredura e diferenças significativas foram examinadas. A temperatura de pico de gelatinização foi positivamente correlacionada com o tamanho do grânulo de amido, no entanto, o teor de amilose não mostrou evidência de impacto nas propriedades do amido de leguminosas estudadas. Os dados informados podem ser úteis para facilitar a seleção de variedades de leguminosas e condições mais próximas da aplicação desejada.

The positive effects of dietary fibre on health are now widely recognised; however, our understanding of the mechanisms involved in producing such benefits remains unclear. There are even uncertainties about how dietary fibre in plant foods should be defined and analysed. This review attempts to clarify the confusion regarding the mechanisms of action of dietary fibre and deals with current knowledge on the wide variety of dietary fibre materials, comprising mainly of NSP that are not digested by enzymes of the gastrointestinal (GI) tract. These non-digestible materials range from intact cell walls of plant tissues to individual polysaccharide solutions often used in mechanistic studies. We discuss how the structure and properties of fibre are affected during food processing and how this can impact on nutrient digestibility. Dietary fibre can have multiple effects on GI function, including GI transit time and increased digesta viscosity, thereby affecting flow and mixing behaviour. Moreover, cell wall encapsulation influences macronutrient digestibility through limited access to digestive enzymes and/or substrate and product release. Moreover, encapsulation of starch can limit the extent of gelatinisation during hydrothermal processing of plant foods. Emphasis is placed on the effects of diverse forms of fibre on rates and extents of starch and lipid digestion, and how it is important that a better understanding of such interactions with respect to the physiology and biochemistry of digestion is needed. In conclusion, we point to areas of further investigation that are expected to contribute to realisation of the full potential of dietary fibre on health and well-being of humans.

Substantial studies have been conducted on the starches derived from various yam species. These studies have examined numerous extraction methods, including acid, alkali, ammonia, water and enzymatic techniques, each yielding between 10-20% starch. The physicochemical properties of yam starches have been extensively characterized, evaluating factors, such as granule size, amylose content (ranging from 0 to 40%), gelatinization behavior and rheological profiles. Notably, the yam species D. esculenta and D. dumoterum exhibit lower amylose levels, while D. trifida can present as a waxy starch with less than 2% amylose. Minimal variation has been observed in the composition, patterning and characteristics across D. cayenensis and D. rotundata starches. Yam tubers are composed of 60-80% starch by dry matter, playing a fundamental role in the quality of yam-based foods. Yam starches have demonstrated potential as thickeners, fat replacers and edible film formers due to their physicochemical attributes, particularly their gelling properties which enhance texture and functionality. However, the industrial utilization of yam starches remains limited due to a lack of systematic data and standardized isolation methods. Further research is needed to optimize extraction protocols and expand the food applications of this versatile starch.

This study examined the effect of calcium hydroxide (Ca(OH)2, 0.6%, w/w) on structural, physicochemical and in vitro digestibility properties of the complexed system of Tartary buckwheat starch (TBS) and rutin (10%, w/w). The pre-gelatinization and co-gelatinization methods were also compared. SEM results showed that the presence of Ca(OH)2 promoted the connection and further strengthened the pore wall of the three-dimensional network structure of the gelatinized and retrograded TBS-rutin complex, indicating the complex possessed a more stable structure with the presence of Ca(OH)2, which were also confirmed by the results of textural analysis and TGA. Additionally, Ca(OH)2 reduced relative crystallinity (RC), degree of order (DO) and enthalpy, inhibiting their increase during storage, thereby retarding the regeneration of the TBS-rutin complex. A higher storage modulus (G′) value was observed in the complexes when Ca(OH)2 was added. Results of in vitro digestion revealed that Ca(OH)2 retarded the hydrolysis of the complex, resulting in an increase in values in slow-digestible starch and resistant starch (RS). Compared with pre-gelatinization, the complex process prepared with the co-gelatinization method presented lower RC, DO, enthalpy, and higher RS. The present work indicates the potential beneficial effect of Ca(OH)2 during the preparation of starch-polyphenol complex and would be helpful to reveal the mechanism of Ca(OH)2 on improving the quality of rutin riched Tartary buckwheat products.