Modified Corn Starch Research Articles

Fabrication and characterization of starch-based bigels under phase control: Structural, physicochemical and 3D printing properties

Edible bigels are being developed to replace plastic fats in the food industry due to their ability to form semi-solids with controllable properties. In this study, biopolymer hydrogels were formed using modified corn starch with chitosan, betaine, and vanillin, whereas oleogels were formed from insect wax in soybean oil. The impact of varying the hydrogel-to-oleogel ratio on the properties of bigels was then examined. The rheological, oil-binding capacity (OBC), water-oil distribution, structural, and 3D printing characteristics of the bigels were evaluated. Higher hydrogel-to-oleogel ratios resulted in improved rheological properties of bigels. Hydrogen bonding, electrostatic interactions, and covalent Schiff base bonds played an important role in the formation and properties of the hydrogels. In contrast, the mechanical strength of the oleogels was mainly attributed to van der Waals attraction between the insect wax crystals. The optimized bigels had good OBC and mechanical strength. Furthermore, increasing the hydrogel-to-oleogel ratio induced a transition from W/O to O/W type structure in the bigels. A study of the potential application of the bigels as edible inks showed that bigels with a high hydrogel-to-oleogel ratio had better 3D printing characteristics. The findings of this study suggest that bigels can be successfully used as solid fat substitutes.

Effects of different types of starches on heat penetration and physicochemical characteristics in alfredo sauce

Corn starch is frequently used as a thickening agent in food products because of its stability under thermal processing conditions. However, with fluctuating raw material costs due to weather conditions, disruptions in supply chains, and geopolitical challenges, there is an increasing need to explore alternative sources of starch. This study examines the effect of retort processing on the heat penetration and physicochemical aspects of modified corn, tapioca, and potato starches in Alfredo sauce. Modified corn starch, commonly used in commercial sauces, was compared with tapioca and potato starches to evaluate their effects on viscosity, color, and processing times required to achieve a F0 = 6 for Clostridium botulinum. Using the reference starch concentration of 1.90%, modified corn starch showed a significant increase in viscosity from 3,328 cP to 13,296 cP with a processing time of 31.33 min. Modified tapioca starch, at the same concentration, increased from 3440 cP to 8176 cP over 38.38 min, indicating superior thermal stability being the longest cooking time evaluated between all samples. For modified potato starch, using the reference concentration, viscosity increased from 1,200 cP to 4,656 cP, with a processing time of 31.93 min. Adjusting the starch concentration to 3% for modified tapioca starch and 2.38% for modified potato starch increased viscosity to 14,400 cP and 16,336 cP, respectively. These adjustments resulted in a darker Alfredo sauce, with the L value decreasing from 92.27 to 83.67 due to the longer cooking time. Heat penetration findings suggest that modified potato starch can replace modified corn starch safely using the reference concentration (1.90%) without altering the process holding time but requiring further adjustments to match commercial viscosity standards, while modified tapioca starch, although requiring higher concentrations and longer processing times, was tested for retention time at 3.00% and to be a feasible alternative. This study offers valuable insights to the food industry in selecting appropriate starches to maintain the quality and safety of thermally processed Alfredo sauce.

Effect of ultrasonic pretreatment on physicochemical, thermal, and rheological properties of chemically modified corn starch

This study investigated the effects of ultrasonic and three chemical individual and dual modification treatments on corn starch's physicochemical, thermal, and rheological properties. Ultrasonication and the three chemical treatments disrupted the starch granules with a decrease in particle size and a significant increase in the ζ-potential. The hydrophilicity of ultrasonic-oxidized dual-modified starch (U-O-CS) was the highest, at 0.854 g/g. The lipophilicity of ultrasonic-esterified dual-modified starch (U-E-CS) was the highest, at 1.485 g/g. The gelatinization temperature of ultrasonic, oxidation, and cross-linking modified starches increased significantly, with cross-linking starches being the largest. Oxidative treatment significantly decreased the starch's G' and G" and weakened the textural properties. The rheological properties of U-O-CS were further weakened. The G' of the starch decreased after the esterification treatment, while the G" increased, and the textural properties were cut. The maximum rheological and textural properties were obtained for crosslinked modification, with a hardness value of 284.70 g.

Effects of Different Types of Starch on Physicochemical Properties and Microstructure of Beef during Cold Storage.

The purpose of this study was to identify the most effective method for enhancing the quality of beef gel during refrigeration. To achieve this objective, the effects of various types of starch on the physicochemical properties and microstructure of beef gel during refrigeration were investigated. In this study, ground beef gel was chosen as the research subject, and six different types of starch were added: 6% tapioca starch, cassava-modified starch (acetylated distarch phosphate, ADSP), potato starch (PSP), modified potato starch (acetate starch, SA), corn starch (CSP), and modified corn starch (hydroxypropyl distarch phosphate, HPDSP). The quality indicators of ground beef were measured and analyzed throughout the cold storage at 4 °C on days 1, 3, 5, 7, and 9. The results demonstrated that the water capacity of beef mince supplemented with PSP and HPDSP was significantly greater (p < 0.05). Additionally, the gel strength was found to be the highest, while the mesh structure formed in the ADSP group was the greatest. Furthermore, HPDSP, PSP, and SA effectively inhibited the oxidation of meat fat, with SA showing a relatively good effect on delaying the oxidation of meat mince protein. The addition of starch can, to a certain extent, inhibit lipid and protein oxidation in meat mince. In conclusion, starch significantly enhances the quality of beef mince by improving water retention, gel strength, and microstructure during refrigeration.

Esterification modified corn starch composite with chitosan and PVP for enhanced mechanical properties and antimicrobial freshness preservation of starch-based films

Traditional plastic packaging films may bring convenience to people, but may also bring fossil energy shortage and pollution problems. Thus, it is of great research significance to use renewable resources to develop biodegradable green packaging materials instead of traditional petroleum-based film materials. In this study, aryl esterified starch was prepared by graft modification of corn starch using acryloyl esterification. Then ES/CS/PVP composite film materials were prepared by introducing chitosan and polyvinylpyrrolidone (PVP) from esterified starch. Chitosan and PVP were introduced to greatly improve the antimicrobial and mechanical properties of the composite film. And the chemical structure and microscopic morphology of ES/CS/PVP were characterised by FT-IR, XRD, SEM and XPS. The results showed that the ES/CS/PVP composite film had excellent tensile properties and good antimicrobial freshness preservation properties. The maximum tensile strength reached 51.69 MPa and the water vapour permeability was 4.76 × 10−5 g/mm∙d. The results of antimicrobial freshness preservation experiments show that the composite film has excellent antimicrobial freshness preservation performance, enough to keep cherries with good freshness in 6 days.

Application of modified corn starch in stabilization of ultrasonic-assisted pickering oil in water emulsion

Starch is a sustainable and cheap raw material claimed as a good emulsion stabilizer for edible products either in food or pharmaceutical industry. To produce an emulsion stabilized by food based edible stabilizer, this study focused on the non-chemical starch modification for oil in water (O/W) emulsion stabilization produced by ultrasonic emulsification. The results showed that the finest emulsion was obtained at power rate of 500 W for 7 mins of sonication. The stability of the emulsion was investigated by turbidity, centrifugal stability values and droplet size. Pre-gelatinized corn starch (PCS) stabilizer showed better emulsion stability compared to gelatinized corn starch (GCS) due to the different polysaccharide components of the two modified cornstarch. GCS mainly contained amylose while the PCS contained both amylose and amylopectin. The emulsion, stabilized by 6 wt.% of PCS and addition of 3 wt.% of tween-80 exhibited excellent storage stability, along the 30 days storage. The results showed the lowest turbidity of 1.01 cm-1 , centrifugal stability value of 36.85% and average droplet diameter of 14.27 µm.

A novel starch-active lytic polysaccharide monooxygenase discovered with bioinformatics screening and its application in textile desizing

BackgroundLytic polysaccharide monooxygenases (LPMOs) catalyzing the oxidative cleavage of different types of polysaccharides have potential to be used in various industries. However, AA13 family LPMOs which specifically catalyze starch substrates have relatively less members than AA9 and AA10 families to limit their application range. Amylase has been used in enzymatic desizing treatment of cotton fabric for semicentury which urgently need for new assistant enzymes to improve reaction efficiency and reduce cost so as to promote their application in the textile industry.ResultsA total of 380 unannotated new genes which probably encode AA13 family LPMOs were discovered by the Hidden Markov model scanning in this study. Ten of them have been successfully heterologous overexpressed. AlLPMO13 with the highest activity has been purified and determined its optimum pH and temperature as pH 5.0 and 50 °C. It also showed various oxidative activities on different substrates (modified corn starch > amylose > amylopectin > corn starch). The results of enzymatic textile desizing application showed that the best combination of amylase (5 g/L), AlLPMO13 (5 mg/L), and H2O2 (3 g/L) made the desizing level and the capillary effects increased by 3 grades and more than 20%, respectively, compared with the results treated by only amylase.ConclusionThe Hidden Markov model constructed basing on 34 AA13 family LPMOs was proved to be a valid bioinformatics tool for discovering novel starch-active LPMOs. The novel enzyme AlLPMO13 has strong development potential in the enzymatic textile industry both concerning on economy and on application effect.

Impact of Heat Moisture Treatment and Pregelatinization of Corn Starch on the Functional and Nutritional Properties of Breads Supplemented with Corn Germ

Properties of modified starch are of great interest to the bakery industry. Moreover, corn germ incorporation in bread has multiple health benefits. The aim of this study was the formulation of Brotchen bread with corn germ flour (0, 10, 20, and 30% w/w) and modified corn starch (0, 10, 20, and 30% w/w). The effect of heat‐moisture treatment (HMT) and pregelatinization (PG) of starch was investigated on the rheological and physicochemical properties of bread. The addition of corn germ flour and modified starch increased some farinograph properties, i.e., water absorption, consistency, and dough development time, and decreased dough stability. The degree of softening of the dough increased after 12 min after supplementation. The farinograph quality number in the dough containing HMT was the highest value. By replacing corn germ flour and modified starch, extensograph parameters such as dough resistance were strengthened and dough extensibility was weakened. Also, the energy of the dough increased. The highest fat, protein, fiber, and moisture content was observed in the treatment containing 30% corn germ flour and HMT starch (HMT3). Also, the HMT3 treatment had the highest specific volume and porosity and the lowest weight loss and hardness (p &lt; 0.05). Regarding the color parameters, HMT3 treatment showed the highest lightness (L∗) and the lowest yellowness (b∗). Enriched bread by corn germ had more iron, calcium, potassium, magnesium, and phosphorus compared to wheat bread. Regarding overall acceptability, no significant difference was observed between treated and untreated bread (p &gt; 0.05). Therefore, the corn germ flour and modified starch in the formulation of bread improved the functional and nutritional properties of bread and can be used in the bread formulation especially at a concentration of 30%.

Utilization of ripe coconut water in the development of probiotic gelatin.

Desserts with vegetable ingredients are a constantly expanding global market due to the search for alternatives to cow's milk. Fermentation of these matrices by lactic acid bacteria can add greater functionality to the product, improving its nutritional, sensory, and food safety characteristics, as well as creating bioactive components with beneficial effects on health. Concern for health and well-being has aroused interest in byproducts of the industry that have functional properties for the body, such as mature coconut water, a normally discarded residue that is rich in nutrients. This study aimed to develop a probiotic gelatin based on pulp and water from mature coconuts and evaluate the physicochemical characteristics, viability of the Lacticaseibacillus rhamnosus LR32 strain in the medium, as well as the texture properties of the product. After collection and cleaning, the physicochemical characterization, mineral analysis, analysis of the total phenolic content and antioxidant activity of mature coconut water were carried out, as well as the centesimal composition of its pulp. Afterwards, the gelling was developed with the addition of modified corn starch, gelatin, sucrose, and probiotic culture, being subjected to acidity analysis, texture profile and cell count, on the first day and every 7 days during 21 days of storage, under refrigeration at 5 °C. An analysis of the centesimal composition was also carried out. The main minerals in coconut water were potassium (1,932.57 mg L-1), sodium (19.57 mg L-1), magnesium (85.13 mg L-1) calcium (279.93 mg L-1) and phosphorus (11.17 mg L- 1), while the pulp had potassium (35.96 g kg-1), sodium (0.97 g kg-1), magnesium (2.18 g kg-1), 37 calcium (1.64 g kg-1), and phosphorus (3.32 g kg-1). The phenolic content of the water and pulp was 5.72 and 9.77 mg gallic acid equivalent (GAE) 100 g-1, respectively, and the antioxidant capacity was 1.67 and 0.98 39 g of 2, 2-diphenyl-1-picrylhydrazyl (DPPH) mg-1, respectively. The coconut pulp had 2.81 g 100 g-1of protein, 1.11 g 100 g-1 of 40 ash, 53% moisture, and 5.81 g 100 g-1 of carbohydrates. The gelatin produced during the storage period presented firmness parameters ranging from 145.82 to 206.81 grams-force (gf), adhesiveness from 692.85 to 1,028.63 gf sec, cohesiveness from 0.604 to 0.473, elasticity from 0.901 to 0.881, gumminess from 86.27 to 97.87 gf, and chewiness from 77.72 to 91.98 gf. Regarding the viability of the probiotic microorganism, the dessert had 7.49 log CFU g-1 that remained viable during the 21-day storage, reaching 8.51 CFU g-1. Acidity ranged from 0.15 to 0.64 g of lactic acid 100 g-1. The centesimal composition of the product showed 4.88 g 100 g-1 of protein, 0.54 g 100 g-1 of ash, 85.21% moisture, and 5.37g 100 g-1 of carbohydrates. The development of the gelatin made it possible to obtain a differentiated product, contributing to diversification in the food sector, providing a viable alternative for maintaining consumer health and reducing costs compared to desserts already available on the market.

Lightweight composite materials made of paper sludge and corn starch

Novel composite materials have been prepared by primary paper sludge (PS) and biopolymer (modified corn starch (MCS). The MCS is used as a binder. The aim of the research was to investigate the properties, microstructure and durability (water erosion) of composite materials (CM). The CM were formed from 100 wt% of paper sludge and 20 wt% of various concentrations (2.5%, 5.0% and 7.5%) of MCS were added. Corn starch was heated 3 h at 150 °C temperature. The CM produced had a bulk density of 0.89–1.18 g/cm3, compressive strength at 10% relative deformation 4.8–9.3 MPa, thermal conductivity 0.092–0.132 W/m·K. Additionally, this study underscores that the CM show good durability (resistance to water erosion) and hygrothermal qualities. In fact, the MSC solution incorporated in the paper sludge showed improved physical-mechanical properties and durability of the CM. The research shows that CM can be formed from paper sludge and MCS, and these can be used as indoor masonry units because they also have good mechanical, hydroscopic and thermal insulation properties.

Carbohydrate Core-Shell Electrosprayed Microcapsules for Enhanced Oxidative Stability of Vitamin A Palmitate.

Vitamin A is an essential micronutrient that is readily oxidized. In this study, the encapsulation of vitamin A palmitate (AP) within a core-shell carbohydrate matrix by co-axial electrospray and its oxidative stability was evaluated. The electrosprayed core-shell microcapsules consisted of a shell of octenyl succinic anhydride (OSA) modified corn starch, maltose (Hi-Cap), and a core of ethyl cellulose-AP (average diameter of about 3.7 µm). The effect of different compounds (digestion-resistant maltodextrin, soy protein hydrolysate, casein protein hydrolysate, and lecithin) added to the base core-shell matrix formulation on the oxidative stability of AP was investigated. The oxidative stability of AP was evaluated using isothermal and non-isothermal differential scanning calorimetry (DSC), and Raman and Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) spectroscopy methods. The core-shell carbohydrate matrix minimizes the amount of AP present at the microparticle surface, thus protecting AP from oxidation. Furthermore, the most effective oxidation protection was achieved when casein protein hydrolysate was added to the core of the microcapsule due to hydrophobic and hydrogen bond interactions with AP and by the resistant maltodextrin in the shell, which acted as a filler. The utilization of ethanol as a solvent for the dispersion of the core compounds increased the hydrophobicity of the hydrolyzed proteins and contributed to the enhancement of their antioxidant ability. Both the carbohydrate core-shell microcapsule prepared by co-axial electrospray and the addition of oxidation protection compounds enhance the oxidative stability of the encapsulated AP.

Improving the thermal stability and branching efficiency of Pyrococcus horikoshii OT3 glycogen branching enzyme

In practical applications, the gelatinisation temperature of starch is high. Most current glycogen branching enzymes (GBEs, EC 2.4.1.18) exhibit optimum activity at moderate or low temperatures and quickly lose their activity at higher temperatures, limiting the application of GBEs in starch modification. Therefore, we used the PROSS strategy combined with PDBePISA analysis of the dimer interface to further improve the heat resistance of hyperthermophilic bacteria Pyrococcus horikoshii OT3 GBE. The results showed that the melting temperature of mutant T508K increased by 3.1 °C compared to wild-type (WT), and the optimum reaction temperature increased by 10 °C for all mutants except V140I. WT almost completely lost its activity after incubation at 95 °C for 60 h, while all of the combined mutants maintained >40 % of their residual activity. Further, the content of the α-1,6 glycosidic bond of corn starch modified by H415W and V140I/H415W was approximately 2.68-fold and 1.92-fold higher than that of unmodified corn starch and corn starch modified by WT, respectively. Additionally, the glucan chains of DP < 13 were significantly increased in mutant modified corn starch. This method has potential for improving the thermal stability of GBE, which can be applied in starch branching in the food industry.

Vanillin-assisted preparation of chitosan-betaine stabilized corn starch gel: Gel properties and microstructure characteristics

Modification of starch to realize the value-added utilization of starch is a hot research topic at present. In this study, the complex composed of chitosan, betaine and vanillin with different concentrations was used as a new starch modifier to modify corn starch based on special mechanism, and the gelatinization, rheological, gel, thermal characteristics and structural characteristics of starch gel were evaluated. The gelatinization results showed that chitosan, betaine and vanillin complex can significantly increase the viscosity of starch including peak, breakdown, final and setback viscosity, which proved its potential as a gel thickener. The results of rheological properties showed that the viscoelasticity of corn starch was significantly increased after modification. The gel characteristics also presented that the modifier can promote the gel formation and can be used as gelling agent. The thermal stability of modified corn starch was also significantly improved. FT-IR and XRD results show that chitosan, betaine and vanillin can improve starch properties mainly through hydrogen bond interaction, Schiff base crosslinking and electrostatic interaction. Moreover, SEM showed the microstructure of corn starch became more orderly and regular with the addition of modifiers. The results show that the complex of chitosan, betaine and vanillin can be used as a new gel thickener and stabilizer in the industry, and has the potential for improvement. This will provide theoretical reference for expanding the application scope of starch and realizing the value-added utilization of starch.

Thermo-mechanical and baking properties of the gluten free zein - starch doughs

Thermo-mechanical properties of doughs based on zein and different types of starch (native corn starch, modified corn starch and tapioca) were investigated in this study. The physical properties of the gluten free breads, prepared using the model zein – starch mixtures, were additionally determined. The Mixolab parameters measured while running the Chopin+ protocol indicated that the dough exhibited viscoelastic properties at 39°C, and not at 30°C as in the case of gluten system dough. The type of starch used in admixture with zein to prepare the dough significantly influenced the viscoelastic properties of the samples. The lowest starch retrogradation was obtained for the zein-modified corn starch mixture (C5-C4 of 0.55 Nm), while in case of the samples with native corn starch and tapioca the C5-C4 values were close to 0.74-0.79 Nm. The zein-tapioca sample had the lowest breakdown (C3-C4) of 0.22 Nm, followed by the zein-native corn starch sample, with C5-C4 of 0.53 Nm. Bread samples prepared with zein and native or modified corn starch at high water absorption levels (77% and 85%, respectively) had the highest specific volume values of 3.18 cm3/g and 2.22 cm3/g, respectively. These results indicate that zein can be successfully combined with starch from various sources for obtaining gluten free products.

Determination of Physicochemical and Functional Properties of Cross‐Linked, Hydroxypropylated, and Dual Modified Corn Starch and Investigation of Its Use as Gelling Agent in Soft Confectionery

AbstractIn this study dual‐modified corn starches are prepared by hydroxypropylation and cross‐linking. The physicochemical properties of dual modified starch are compared with its native and single‐modified counterparts, and its performance as a gelatin substitute in confectionery products is determined. The gelatinization enthalpy values for hydroxypropylated, cross‐linked, and native starch samples are 8.3, 13.4, and 12.7 J g−1 ds−1, respectively. Hydroxypropylation decreases the gelatinization temperature and enthalpy values, while cross‐linking increases them significantly. The retrogradation endotherm is not observed for hydroxypropylated sample. In addition, retrogradation enthalpy of native starch decreases from 7.8 to 6.4 J g−1 ds−1 through crosslinking. Gelatinization and retrogradation properties of dual modified samples depend on the reaction sequence and the level of cross‐linking agent. It is observed via XRD diffraction patterns that when hydroxypropylation is applied as a pre‐treatment, degree of crystallization increased up to 55 ± 2%. However, when crosslinking is applied first, the effect of hydroxypropylation becomes limited due to the more stable structure developed by cross‐linking. Texture analysis reveals that dual modified starches improve textural properties, and they are promising thickening agents that can be used as gelatin substitute for jelly confectionaries.

The Effect of Hydrocolloids on Penetration Tests and Syneresis of Binary Gum Gels and Modified Corn Starch-Gum Gels.

The interactions among agar, gellan gum, gelatin, and modified waxy corn starch in the formation of mixed gels were examined in five different ratios. Binary hydrocolloid gels were prepared using three ingredients: two hydrocolloids (total hydrocolloid concentration: 0.5 wt%, ratios of mixture: 0/0.5, 0.1/0.4, 0.2/0.3, 0.3/0.2, 0.4/0.1, and 0.5/0) and water. The textural properties of the hydrocolloid gels were studied by measuring the gel strength, rigidity, breaking force, breaking point, and syneresis as functions of the mixing ratio. The higher syneresis percentage of binary modified waxy corn starch and gum gels than that of mixed gum gels after cold storage was mainly due to the retrogradation of amylopectin. Agar was shown be the most influential with regards to increasing the gel strength, breaking force, and rigidity among the three kinds of gum, while gellan gum was more effective against syneresis than agar and gelatin for storage periods of 7 and 14 days. In the mixed gels, a dramatic increase in the breaking point from 0 to 0.5% was only exhibited for gellan gum. The results provided useful information, including gel strength, rigidity, breaking force, breaking point, and syneresis, for gum and modified corn starch ingredients selected from refrigerated binary gum gels such as pudding for food product development.

Effect of ultrasound-microwave and microwave-ultrasound treatment on physicochemical properties of corn starch

Natural starch is an agricultural sourced biopolymer being low cost, biodegradable, high efficiently, renewable and easy available. Despite these advantages, phisochemical properties of native starch are limited for most industrial applications and must be modified. Ultrasound and microwave treatment have been widely applied separately for starch modification. Ultrasound treatment, with high efficiency and low cost, and microwave treatment, which produces homogeneous and high quality products, are short proceesing time technologies that can be used together to change the structure and properties of starches obtained from various plants. In this study the effects of ultrasound and microwave combined treatment on the physicochemical properties of natural corn starch were investigated. Corn starch was irritated using different combination of ultrasound-microwave and microwave-ultrasound treatment; using 90, 180, 360 and 600 W microwave power during 1, 2, 3 min, and using ultrasound at 35 °C constant temperature for 20, 30, 40 min. The structural changes of modified corn starches were determined by scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR) analyses. Nowadays, many physical methods are used for starch modification, but limited studies were on ultrasound-microwave and microwave-ultrasound combined treatment method. As a result of this study, it was observed that ultrasound and microwave combination is an efficient, fast and environmentally friendly method for natural corn starch modification.

Chemical Surface Modification of Cornstarch Microparticles by Acetic Acid for Curcumin Carrier

Starch without further processing has hydrophilic properties, making it have mechanical properties, and poor dimensional stability, especially in moist or water-rich environments. Thus, efforts to modify starch using chemical processes to make hydrophobic starch have been developed. This study aimed to modify and characterize chemically modified corn starch microparticles by acetic acid and their application as curcumin carriers. Corn starch was chemically modified using various concentrations of acetic acid (50, 75, and 99%). In this study, analyses of physicochemical characteristics (such as using Fourier Transform Infrared (FTIR) and Scanning Electron Microscope (SEM)), hydrophobicity/swelling characteristics, loading effectiveness, and loading capacity were performed. Modified corn microparticles showed a surface free of pores. According to the FTIR findings, acetic acid treatment was effective in changing the chemical characteristics of the corn starch surface. Hydrophobicity, loading efficiency, and loading capacity increased with increasing concentration of glacial acetic acid used. This study demonstrates the ability of hydrophobic corn starch microparticles as a carrier for active ingredients such as curcumin. This study can support the current sustainably development goals (SDGs).

Ultrasonic Treatment of Corn Starch to Improve the Freeze-Thaw Resistance of Frozen Model Dough and Its Application in Steamed Buns.

Modification of corn starch using ultrasonic waves to improve its freeze-thaw resistance in frozen model doughs and buns. Analysis was performed by rheometry, low-field-intensity nuclear magnetic resonance imaging, Fourier infrared spectroscopy, and scanning electron microscopy. The results showed that the addition of ultrasonically modified corn starch reduced the migration of water molecules inside the model dough, weakened the decrease of elastic modulus, and enhanced the creep recovery effect; the decrease in α-helical and β-fold content in the model dough was reduced, the destruction of internal network structure was decreased, the exposed starch granules were reduced, and the internal interaction of the dough was enhanced; the texture of the buns became softer and the moisture content increased. In conclusion, ultrasound as a physical modification means can significantly improve the freeze-thaw properties of corn starch, providing new ideas for the development and quality improvement of corn-starch-based instant frozen pasta products.

A Sensory Study on the Effect of Different Thickeners in Texture-Modified Chicken Rendang

A sensory study was conducted to evaluate the acceptability of texture modified chicken rendang (TMCR) added with different thickeners (modified corn starch (MC), sago starch (S), tapioca starch (T), xanthan gum (XG) and carboxymethyl cellulose gum (CMC) among healthy elderly consumer. The sensory evaluation was rated using the hedonic test with visual 7-points Cued Facial Scale (CuFS) for ease of swallowing, overall appearance, and overall texture’s attributes. Meanwhile, a categorical scale (‘Yes’ or ‘No’ answer) was used to evaluate purchase intention, liking on the flavour, residues left after swallowing, and sample’s aftertaste. Results showed that all samples were highly accepted for all attributes tested. The insignificant difference between all samples using Cued Facial Scale could be due to similar physical appearance as well as reduced sensory capability among the elderly panellists. Besides, all thickened samples were found to be free from any food residues after swallowing, due to higher cohesion between food particles contributed by the thickeners. In addition, the use of thickeners shown to prevent easy disintegration of food particles during oral consumption which involved tongue and palate shear in the presence of saliva. Even though 79% of the panellists in perceived a starchy taste for all thickened samples, this attribute did not affect the purchase intention and flavour acceptance of the developed products, as both received more than 79% and 85 % likings, respectively. The finding shows that the elderly panellists had a good impression on the developed TMCR, which indicates its promising prospect for product commercialisation.