The physicochemical characterization of unconventional starches and flours used in Asia
Grace, N.C.F.
The physicochemical characterization of unconventional starches and flours used in Asia - Basel (Switzerland) : MDPI, 2020.
Peer review Open Access
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.
Text in English
2304-8158 (Online)
https://doi.org/10.3390/foods9020182
Tapioca
Sweet potatoes
Sago
Trapa
Maize
Rice
Starch
Flours
Chemicophysical properties
The physicochemical characterization of unconventional starches and flours used in Asia - Basel (Switzerland) : MDPI, 2020.
Peer review Open Access
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.
Text in English
2304-8158 (Online)
https://doi.org/10.3390/foods9020182
Tapioca
Sweet potatoes
Sago
Trapa
Maize
Rice
Starch
Flours
Chemicophysical properties