Starch Inclusion Research Articles

Structural, rheological and in-vitro digestibility properties of composite corn-banana starch custard paste

This study investigated the influence of native or hydrothermally modified banana starch on structural, rheological and in-vitro digestibility properties of corn starch custard pastes. Banana starch was incorporated into the formulation in the ratio 1:4 (g/g) of the composite. Amylose content in the pastes varied significantly (p < 0.05) from 17.61 to 27.27 g/100 g. Scanning electron micrographs revealed similar homogenous, non-continuous, flake-like network structure for all paste samples. Addition of modified banana starch generally reduced the strength of the pastes. Generally, the paste samples showed shear thinning behavior of thermoplastic materials. Banana starch inclusion in the custard formulation significantly (p < 0.05) increased the slowly digestible starch fraction of the pastes, while the addition of annealed or heat moisture treated banana starch significantly (p < 0.05) increased the resistant starch component.

Feed access to, and inclusions of fishmeal and corn starch in, sorghum-based broiler diets influence growth performance and nutrient utilisation as assessed by the Box-Behnken response surface design

A feeding study with a Box-Behnken response surface design was completed to investigate the influence of starch and protein digestive dynamics on growth performance and nutrient utilisation under different durations of feed access. The design comprised three feed access durations (6, 15 and 24h), three fishmeal inclusion rates (0, 87.5, 175g/kg) and three corn starch inclusion rates (0, 100, 200g/kg) in broiler diets based on sorghum and soybean meal. Each of thirteen dietary treatments was offered to 5 replicates of 6 birds per replicate or a total of 65 cages and 390 Ross 308 male and female chicks (50-50, feather-sexed) from 15 to 28days post-hatch. Duration of feed access had the greatest impact on weight gain and feed conversion ratio (FCR). Both weight gain and feed conversion efficiency were improved with increasing feed access duration. At each level of feed access duration, FCR was improved with increasing fishmeal inclusion, whereas corn starch inclusion had little impact on FCR. Nitrogen retention was influenced by duration of feed access but not by fishmeal or corn starch. The predicted minimum N retention 52.38% equated to a feed access of 17.45h duration. N retention decreased with feed access duration when feed access was less than 17.45h and then improved with feed access duration when feed access was longer than 17.45h. The predicted maximum feed intake of 1720g/bird equated to a feed access of 22.00h duration. It is noteworthy that birds with 24h access to feed had significantly higher total feed intake but significantly lower hourly intake (P<0.0001) than birds with 6h feed access from 15 to 28days post-hatch. Although birds were not offered comparable diets, the overall average hourly intake for birds with 15h feed access (7.66g/bird) is higher than birds with 24h feed access (5.09g/bird) while the total intakes were relatively similar (1608 versus 1711g/bird). This may suggest over-consumption was prompted in birds by restricting feed access. Apparent metabolisable energy (AME) decreased with increased duration of feed access and there was an overall quadratic effect of corn starch inclusion on AME, which means the highest AME equated to a corn starch inclusion of 102g/kg for each level of feed access duration. Corn starch inclusion higher or lower than 102g/kg compromised AME in broiler chickens. The present study confirms that digestive dynamics of protein are of more importance than starch as increasing fishmeal improved FCR, which was not the case with increasing corn starch.

Preparation and structural characterization of corn starch-aroma compound inclusion complexes.

Six corn starch inclusion complexes were synthesized using small nonpolar or weak polar aroma compounds (heptanolide, carvone and menthone) and small polar aroma compounds (linalool, heptanol and menthol). The objectives of this study were to (a) investigate the ability of corn starch to form inclusion complexes with these aroma compounds and (b) characterize the structure of the corn starch inclusion complexes. The resulting inclusion ratios were 75.6, 36.9, 43.8, 91.9, 67.2 and 54.7% for heptanolide, carvone, menthone, linalool, heptanol and menthol respectively. The inclusion complexes had laminated structures with a certain amount of holes or blocky constructions. Compared with gelatinized corn starch, the transition temperatures, peak temperatures and enthalpies of the inclusion complexes were significantly different. The major peak of CO at 1771 cm-1 and significant peak shifts revealed the formation of inclusion complexes. X-ray diffractometry (XRD) analyses revealed that the crystallinity of corn starch-polar aroma compound inclusion complexes increased. Based on cross-polarization magic angle spinning 13 C nuclear magnetic resonance (CP-MAS 13 C NMR) results, novel peaks and chemical shifts were attributed to the presence of small aroma compounds, thereby confirming the formation of corn starch inclusion complexes. Small nonpolar and polar aroma compounds can be complexed to corn starch. © 2016 Society of Chemical Industry.

Imaging the phase of starch–gelatin blends by confocal Raman microscopy

The well recognized complex issue of compatibility between starch and gelatin was studied based on their interfacial and phase composition using Raman microscopy. Blending films with different ratios of gelatin and starch was used in this work. Raman beam focused on a 1.7 μm × 1.5 μm detection region and the micro-spectroscope scanned across the gelatin–starch interface. The ratio of areas of saccharide bonds (1173-953 cm−1) and amide I bands (1750-1550 cm−1) was used to monitor the relative distributions of the two components of the blends. The Raman spectral maps confirmed that for all the blends investigated, gelatin formed a continuous matrix in which starch inclusions were dispersed. Intermediate phases consisted of amylose interacted with gelatin, which demonstrated this was an unique and effective method to investigate starch based blend and composite materials.

A process designed for the continuous production of starch inclusion complexes on an industrial scale

A process was designed for the continuous production of starch inclusion complexes using pregelatinized, in a drum drier, maize starch and fatty acids as raw materials. The complexes were formed in a twin screw cooker extruder operated at 80 or 100°C and screw speeds of 80, 100, 145 or 204rpm. The physicochemical characteristics of the extrudates were studied and the structural modifications taken place in the starch matrix, during extrusion, were investigated using XRD analysis. The results indicated that the process is quite effective for the production of starch inclusion complexes and could be ideal for the protection of sensitive and unstable bioactive compounds as well as of nutraceuticals against adverse environmental conditions and for their controlled release in the human gastrointestinal tract.

Effect of Resistant Starch and Inulin on the Properties of Imitation Mozzarella Cheese

The effect of two fat replacers (inulin and resistant starch) on functional properties and microstructure of imitation Mozzarella cheeses was evaluated. Three groups of imitation Mozzarella cheeses were manufactured by adding 0, 2.4, 4.8, 7.2, 9.6, and 12% (w/w) inulin or resistant starch instead of the fat, respectively. Inclusion of the inulin up to 7.2% in cheese, fat content of it was significantly (p ≤ 0.05) decreased and the moisture and pH values of it were significantly (p ≤ 0.05) different. Inclusion of resistant starch up to 9.6% in cheese, fat content of it was significantly (p ≤ 0.01) decreased and the moisture and pH values of it were significantly (p ≤ 0.05) different. The physical properties of these cheeses were significantly different (p ≤ 0.05) among them. The textural properties were determined by instrumental texture profile. With increased levels of inulin or resistant starch from 2.4 to 12% (w/w), the hardness of the resultant imitation cheeses were significantly increased (p ≤ 0.05), while the cohesiveness and springiness decreased and the meltability and stretch ability had reduced (p ≤ 0.05), compared with the control, especially containing resistant starch stretch ability had reduced more. The microstructure of imitation Mozzarella cheese was observed by scanning electron microscopy. The scanning electron microscopy results indicated that interactions between casein and inulin or resistant starch in imitation cheeses accounted for variance properties of imitation cheese. It is concluded that inulin or resistant starch could be used to replace up to 7.2% of the fat in imitation cheese and that the preferred substitution was inulin.

Moisture effects on dielectric relaxations of poly (ɛ-caprolactone)/starch biodegradable blends: Local, interfacial and segmental

Poly(ɛ-caprolactone)/starch biocomposites in a wide composition range were studied by thermally stimulated depolarization currents, TSDC, during the drying process following the effect on the dielectric relaxations of moisture loss and blend composition. PCL's cooperative chain mobility is unaffected by the presence of water which is mainly located in the starch inclusions as its segmental relaxation is fixed at 207K. The heterogeneities found in the amorphous phase of neat starch are also observed here as a bimodal α relaxation which shifts to higher temperatures as it dries. The blend plasticization by water molecules also affects the blend secondary relaxations showing how the local motions are hindered by the loss of water which is lower in the blend than in pure starch. The interfacial peak which is intermediate between the α relaxations of the two components is affected by the inclusions change from liquid to glassy state as the blend dries.

English

Urea formaldehyde resin was reactively blended with various concentrations (10 to 70%) of Cassava starch in order to formulate a paint binder for emulsion paint formulation. Some physical properties and formaldehyde emission of the blended resin were investigated. Viscosity initially decreased before a gradual increase was noted with increase in starch concentration. Refractive index and elongation at break increased initially but gradually decreased with Cassava starch content in the blend. Gel time, density, melting point, moisture uptake and formaldehyde emission decreased with increase in starch inclusion. The interaction between the two different polymers shows that 50% starch was the optimal loading inclusion. This new system has advantages of low brittleness, low formaldehyde emission and water reduction characteristics. Therefore the polymer blend can be recommended as binder for coating industry. &nbsp; Key words: Urea formaldehyde, starch, copolymer, binder.&nbsp

The gluten-free diet and its current application in coeliac disease and dermatitis herpetiformis.

A gluten-free diet (GFD) is currently the only available therapy for coeliac disease (CD). We aim to review the literature on the GFD, the gluten content in naturally gluten-free (GF) and commercially available GF food, standards and legislation concerning the gluten content of foods, and the vitamins and mineral content of a GFD. We carried out a PubMed search for the following terms: Gluten, GFD and food, education, vitamins, minerals, calcium, Codex wheat starch and oats. Relevant papers were reviewed and for each topic a consensus among the authors was obtained. Patients with CD should avoid gluten and maintain a balanced diet to ensure an adequate intake of nutrients, vitamins, fibre and calcium. A GFD improves symptoms in most patients with CD. The practicalities of this however, are difficult, as (i) many processed foods are contaminated with gluten, (ii) staple GF foods are not widely available, and (iii) the GF substitutes are often expensive. Furthermore, (iv) the restrictions of the diet may adversely affect social interactions and quality of life. The inclusion of oats and wheat starch in the diet remains controversial.

English

Freshly harvested roots of sweet potato variety TIS 87/0087 were processed into flour and starch using standard methods. Blends of Wheat and sweet potato composite flour was developed in the ratios 80:20, 70:30, 60:40 and 50:50. Also, blends of wheat and sweet potato starch were developed in the ratios 80:20, 70:30, 60:40 and 50:50. Whole sweet potato flour and starch were also included where 100% wheat flour was used as control or standard. Functional properties of wheat: sweet potato composite flour showed that water absorption capacity ranged from 2.0-2.5 g/ml, oil absorption capacity: 1.5-2.5 g/ml and bulk density: 0.68-0.82 g/ml. Gelatinization temperature ranged from 49.00-70.25°C. Wheat: sweet potato composite starch showed that water absorption capacity ranged from 1.5-2.0 g/ml, oil absorption capacity: 1.0-2.0 g/ml and bulk density: 0.74-0.78 g/ml. Gelatinization temperature ranged from 48.0-65.5°C. Sensory evaluation scores showed that up to 40% inclusion of sweet potato starch gave acceptable bread. Up to 40 and 50% inclusion of starch or flour to wheat gave acceptable cakes with desired colours. Also, 50% inclusion of starch or flour to wheat gave acceptable chinchin for colour and general acceptability. Key words: Sweet potato, flour, starch, confectionery, functional properties, sensory evaluation.

Optimizing Starch Nutrition for Postmodern Ruminants: Science against Pseudoscience

This article calls for a global must on moderating starch nutrition to help optimize rumen fermentation, splanchnic metabolism, peripheral nutrient efficiency, animal health and economics, and environmental sustainability. The mistaken trend in increasing starch inclusion from cereals in modern ruminant diets must be ceased. The sustainability of the postmodern ruminant science and industry lies on moderated optimized starch utilization.

Temperate Starch for Profitable Ruminant Industry: A Postmodern Compulsion

This article addresses a global compulsion on moderated starch nutrition to help optimize rumen fermentation, splanchnic metabolism, peripheral nutrient efficiency, animal health and economics, and environmental sustainability. The mistaken trends in increasing starch inclusion from cereals in modern ruminant diets are to be ceased. The sustainability of the postmodern ruminant industry lies in moderated optimized starch utilization.

Pectin induces an in vitro rumen microbial population shift attributed to the pectinolytic Treponema group.

Pectin is a non-fiber carbohydrate (NFC) that exists in forages, but it is not clear how pectin exerts its effect on populations of either known microbial species or uncultured ruminal bacteria. PCR-denaturing gradient gel electrophoresis (PCR-DGGE) and real-time PCR analysis were used in the present study to investigate the effects of pectin on microbial communities in an in vitro rumen fermentation system. The fermentations were conducted using forage (corn stover or alfalfa), an NFC source (pectin or corn starch), or their combination as the substrates. Addition of pectin increased acetate (P < 0.05), whereas inclusion of starch increased butyrate production (P < 0.05). The pectate lyase activity was higher with alfalfa than with corn straw, or with pectin than with corn starch (P < 0.05), while the amylase activity was higher in corn starch-included treatments than the others (P < 0.05). The cluster analysis of the bacterial 16S rRNA gene showed that the DGGE banding patterns differed significantly between the treatments and led to the identification of three groups that were highly associated with the NFC sources. The specific bands associated with pectin-rich treatments were identified to be dominated by members of the Treponema genus. The growth of the Treponema genus was remarkably supported by the inclusion of pectin, highlighting their specific ability to degrade pectin. The results from the present study expand our knowledge of the microbial populations associated with pectin digestion, which may not only facilitate future research on utilization of pectin in feeds, but also improve our understanding of pectin digestion with respect to the rumen micro-ecosystem.

Adipose tissue and liver metabolic responses to different levels of dietary carbohydrates in gilthead sea bream (Sparus aurata)

This study analyzes the effects of replacing dietary lipids by carbohydrates and carbohydrates by fiber on gilthead sea bream growth, as well as lipid and glucose metabolism in adipose tissue and liver over the course of a 15-week feeding trial. Six different diets were formulated and fish were classified into two experimental groups sharing one diet. In the first group (LS), fish were fed four diets where lipids were reduced (23%–17%) by increasing carbohydrates (12%–28%) and, the second group (SF) consisted on three diets where the amount of carbohydrates (28%–11%) was exchanged at expenses of fiber (1%–18%). Differences in growth were not observed; nevertheless, the hepatosomatic index was positively related to dietary starch levels, apparently not due to enhanced hepatic lipogenesis, partly supported by unchanged G6PDH expression. In the LS group, lipogenic activity of adipose tissue was stimulated with low-lipid/high-carbohydrate diets by up-regulating G6PDH expression and a tendency to increase FAS, and promoted carbohydrate utilization versus fatty acid oxidation by modulating the transcription factors LXRα, PPARα and PPARβ expression. In the SF group, PPARs and LXRα increased parallel to fiber levels in adipose tissue. Furthermore, an adaptation of hepatic GK to dietary starch inclusion was observed in both groups; however, the lack of effects on G6Pase expression indicated that gluconeogenesis was not nutritionally regulated under the conditions examined. Overall, metabolic adaptations directed to an efficient use of dietary carbohydrates are present in gilthead sea bream, supporting the possibility of increasing carbohydrate or fiber content in diets for aquaculture sustainability.

Effect of genotype on chemical composition, ruminal degradability and in vitro fermentation characteristics of maize residual plants

The objective of this study was to determine the changes to residual plant feeding value of early- and late-maturing maize varieties. The influence of the cell wall carbohydrate composition, in terms of neutral and acid detergent fibre (NDF and ADF) content, NDF and dry matter (DM) degradability, and in vitro organic matter digestibility and gas production on the feeding value of a range of maize genotypes, was measured. The different genotypes were allotted into two maturity groups (MG I--early to mid-early: S210-S240; MG II--mid-late to late: S 250-S280) and harvested at four different harvest dates (depending on the DM content of the kernels). The maize varieties of MG I had lower NDF and ADF contents and higher ruminal DM degradability, in vitro digestibility and gas production and thus a higher feeding value than MG II at the same stage of physiological maturity. A strong negative relationship between NDF content and the ruminal DM degradability (r = -0.81) was observed. The data indicate that the early-maturing varieties permit a larger flexibility in harvesting due to a longer period of starch inclusion into the kernel whilst simultaneously maintaining a good supply of rumen-available fibre. Conclusively, the higher feeding value of the early-maturing varieties, based on lower NDF and high DM digestibility, permits more flexibility in the harvesting period over the later-maturing varieties.

Effect of Dietary Starch Inclusion Rate on Digestibility and Amylase Activity in Arctic charr (Salvelinus alpinus) and Eurasian perch (Perca fluviatilis)

This study investigated digestibility and amylase activity in Arctic charr and Eurasian perch fed different dietary levels of wheat starch. Eurasian perch (190 ± 0.5 g) and Arctic charr (102 ± 0.5 g) were fed one of six iso-nitrogenous diets containing 0, 10, 15, 20, 25 and 30% wheat starch. Each diet was fed to four replicate groups of fish to determine the impact of diet on the apparent digestibility (AD) of dry matter (DM), crude protein, starch, crude fat and energy. At the end of the experiment, tissue samples were collected for assessment of amylase activity in the proximal and distal intestine. The AD of DM, crude protein, starch, crude fat and energy differed between fish species (P 0.05) of dietary starch level on the AD of DM, crude protein, crude fat and energy. Overall, α-amylase activity correlated with the trends obtained for starch digestibility. The inclusion of wheat starch did not affect amylase activity within species.

Evaluation of different starch sources in extruded feed for Atlantic salmon

The aim of the experiment was to investigate the effect of partial or total substitution of wheat flour with oat meal and tapioca starch in extruded salmon feed. A mixture design (simplex centroid mixture design) was used to analyse the effect of starch source on physical quality of extruded feed. Physical quality of the extruded feed was evaluated as cohesiveness, pellet density, axial and radial expansion, durability, hardness, strain at rupture and elastic modulus. Starch sources affected behaviour of the diet formulations during extrusion and caused changes in the physical properties of the extruded products. Significant correlations (P < 0.05) between physical properties and weight fraction of the starch sources allowed the establishment of predictive models. The inclusion of oat meal and tapioca starch in the diet gave extruded feed with a higher porosity and lower oil absorption capacity. The mechanical properties of the extruded feeds were significantly different from each other, most likely due to the complex nature of texture formation with respect to process parameters and properties of ingredients.

Characterization of the gelatin of the flying gurnard (Dactylopterus volitans) and its interaction with starch

Gelatin extracted from the skin of the flying gurnard (Dactylopterus volitans L,) was characterised and its interaction with cassava starch mixtures of different ratio concentrations was investigated by rheology and differential scanning calorimetry (DSC). Protein and moisture were the main proximate composition, whilst glycine was the main amino acid. The gelatin had high bloom (275 g) strength with high imino acids, proline and hydroxyproline, content of 217/1000 residues. Gelation temperatures increased as more starch is used in the mixtures, ranging from 19.0°C for gelatin to starch ratio 4:1 to 70.1°C for mixture 1:4. Inclusion of cassava starch also increased the elastic modulus of the gelatin phase. Therefore, gelatin from flying gurnard skin has a potential to serve as an alternative source of non-bovine or porcine gelatin for food applications.

Time related alterations in digestibility and faecal characteristics as affected by dietary composition in the Nile tilapia (Oreochromis niloticusL.)

After being shifted to a new diet, time related alterations in digestibility, faecal waste production and faeces recovery in Nile tilapia were assessed in relation with dietary ingredient composition. Four experimental diets were formulated according to a 2 by 2 factorial design: two starch inclusion levels (20 or 40%) and two maize starch types (native versus gelatinized). After introduction to the experimental diets, faeces were collected weekly from Week 2 till 6 using settling tanks. Digestibility of ash, organic matter and dry matter increased with time (P < 0.001). For organic and dry matter the time related alteration in digestibility were different between both starch types (P < 0.05). All faecal waste characteristics altered with time (P < 0.01). The incline in faeces recovery with time was affected by starch type (P < 0.01); being the largest at the 40% gelatinized maize diet. In conclusion, the minimal length of the adaptation period in digestibility studies for obtaining unbiased digestibility estimates is dependent on diet composition, in this study with Nile tilapia 4 weeks for diets with gelatinized starch and 6 weeks with native starch.

Prediction of energetic value of wheat and triticale in broiler chicks: A chick bioassay and an in vitro digestibility technique

Variation in apparent metabolizable energy (AME) of diets is a concern in poultry feeding. Thus, predicting variations in AME content of cereal grains is important, because this will allow a more accurate diet formulation. Eight samples, six wheat and two triticale, were collected from western Canada and a modified chick bioassay was used to determine their nitrogen-corrected AME (AMEn) content for broiler chicks. A total of 768 one-d-old male broiler chicks were randomly assigned to 8 dietary treatments (8 cages per treatment and 12 chicks per cage). Birds were fed a starter diet from 0 to 7d of age and experimental diets were fed from 7 to 13d of age. The experimental diets were composed of 80% of test sample and the remaining 20% was a combination of other ingredients held constant across diets. Digestibility of nutrients and energy differed significantly among birds fed the experimental diets. The AMEn values of the test samples determined in the bioassay ranged from 12.7MJ/kg of DM for Canada Western Soft White Spring sample to 14.6MJ/kg of DM for Canada Western Amber Durum sample. Energetic values of the 8 test samples were also evaluated using a two-step in vitro digestibility technique simulating digestive processes in broiler chicks. In vitro AME value of the test samples were calculated and related to in vivo AMEn by regression analysis. The equation for prediction of in vivo AMEn based on in vitro AME was: In vivo AMEn (MJ/kg of DM)=5.4108+0.7016×in vitro AME (R2=0.81, standard error of prediction (SEP)=0.22MJ/kg, P=0.002). Inclusion of other energy-related characteristics of test samples (e.g., starch, ether extract, and crude protein) into the regression equation increased the R2 and decreased the SEP. Specifically, inclusion of neutral detergent fiber, ether extract, starch, and crude protein of samples together with the in vitro AME resulted in the strongest prediction equation for in vivo AMEn (R2=0.99, SEP=0.05MJ/kg, P=0.014). The predicted in vivo AMEn of test samples ranged from 12.7 to 14.5MJ/kg of DM. In conclusion, this in vitro digestibility technique accurately predicted in vivo AMEn of wheat and triticale samples for broiler chickens and can serve as a reference analysis to develop calibration equations for rapid feed quality evaluation methods such as near infrared reflectance spectroscopy (NIRS).