Starchy Flour Research Articles

A new source of starchy flour: Physicochemical and nutritional properties of starchy kiwifruit flour

The physicochemical and nutritional properties of three starchy kiwifruit flour (SKF) were systematically studied. The results revealed that the total starch content of SKF was 66.63–80.42%. SKF showed a B-type crystal structure with a grain size between 7.08 and 9.02 μm. In comparison to corn starch and potato starch, SKF possessed a lower pH (3.43–4.28), transparency (0.68–1.11%) and setback value (0.20–1.73 Pa·s) and a higher swelling power (9.42–15.02 g/g) and hot paste viscosity (1.73–2.10 Pa·s). Moreover, SFK was rich in protein and various mineral elements. It also contained high levels of total phenolics and exhibited a strong antioxidant capacity. The resistant starch content in SKF was as high as 67.19–73.22%, and the rapidly digestible starch content was remarkably lower than that of corn and potato starch. Overall, these unique physicochemical properties of SKF, coupled with its nutritional benefits, give it a good development potential in the food industry.

The Effect of Babassu Industry By-Products as an Alternative Feed for Dairy Cows

The objective of this study was to evaluate the fermentative characteristics, chemical composition, and in vitro digestibility of a total mixed ration silage containing two babassu by-products, starchy flour and babassu cake. The treatments were distributed in a completely randomised design containing four treatments and five replications. The treatments consisted of corn silage, corn silage based on the standard corn and soybean diet, corn silage with babassu flour, and corn silage with babassu cake. No significant difference was observed in the pH values (p = 0.256) for the studied silages. Higher values for dry matter recovery were observed for the silages of the total diets. The corn silage presented lower lactic acid production (55.15 g/kg DM) and acetic acid (11.54 g/kg DM) in relation to the total ration silages. The inclusion of babassu by-products increased the dry matter (p < 0.001), crude protein (p < 0.001), and total digestible nutrient content (p < 0.001) in the total ration silages. Silage in the form of the total ration containing regional babassu by-products improved the fermentative profile of the silages and the nutritional value of the diets, endowing them with potential for use as a feed alternative for dairy cattle.

Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch [pdf

Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch [pdf

Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch

1Department of Food Technology, Hue University Vietnam 2Department of Food Technology, College of Agriculture, Can Tho University, Vietnam 3School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Thailand

Exploring dry grain fractionation as a means to valorize high‐protein malting barley

AbstractBackground and objectivesMalting barley cultivars are potentially the most profitable commodities for producers; however, barley selected for malting purposes has to meet many stringent quality requirements. Barley with excessive grain protein concentration (>13%) is often the reason why it is rejected for malting grade and sold at a lower price on the feed market. The objectives of this study were to explore dry grain fractionation as a means to valorize high‐protein malting barley by producing high fiber/protein fractions for human nutrition and starchy fractions for adjunct brewing.FindingsSeveral malting barley varieties with grain protein concentration above 14% (db) were milled on a Buhler laboratory mill resulting in six flours streams. Coarse and fine shorts were further processed using a Buhler laboratory shorts duster resulting in coarse fiber fractions and two additional flour fractions. The total yield of combined flour fractions ranged from 50.2% to 51.6%, whereas the yield of fiber fractions ranged from 41.5% to 43.7%. The fiber fractions were enriched in β‐glucans (9.3%–11.2%, db), arabinoxylans (9.9%–11.3%, db), and proteins (22%–26%, db) with average 2.2‐, 1.7‐, and 1.5‐fold increase of these constituents, respectively, compared to the whole grain. The content of vitamin E in fiber fractions was higher than in the whole grain, ranging from 82 to 109 ug/g. The fiber fractions also exhibited an improved ratio of tocotrienol to tocopherols. The combined flour fractions were depleted of β‐glucans (0.6%–0.7%, db) and arabinoxylans (0.5%–0.6%, db), contained acceptable levels of proteins (11.5%–13.5%, db) and high levels of starch (79%–82%, db). Mashing experiments with up to 40% replacement of malt with flour fractions showed significant improvements in malt extract without negative influence on malting quality parameters, such as wort beta‐glucans, wort viscosity, and the average degree of polymerization of starch dextrins.ConclusionsThe study demonstrated that covered barley can be milled using milling equipment commonly used in wheat milling without the necessity of prior dehulling of the grain. The milling resulted in two high‐yield fractions (flour and fiber/protein‐rich fractions) with hulls effectively separated during the early stages of milling, making the fractionation process commercially feasible.Significance and noveltyHigh‐protein barley can be valorized by fractionation into fiber/protein‐rich fractions that can be used as valuable food ingredients for the effective and economical control of many food‐related health issues and into starchy flour fractions that can used as adjunct in brewing.

Inulin as an ingredient for improvement of glycemic response and sensory acceptance of breakfast cereals

Inulin-type fructans have been used as an ingredient to partially replace starchy flours in foods such as pasta, confectionery, breads, sauces and desserts, as they have the potential to improve technological properties, nutritional quality of the products and reduce glycemic response. Therefore, this study aimed evaluating the impact of inulin on the physical properties, proximate composition, glycemic response and sensory acceptance of corn breakfast cereals. A mixture of corn grits and inulin was extruded in a single screw extruder, at a feed rate of 247 g/min, temperatures in the shearing zones at 140 °C and screw speed of 192 rpm. The addition of inulin did not impair the physical properties of breakfast cereals, such as expansion ratio, density, instrumental force and color. Moreover, inulin did not affect the acceptance of products, as well as having a positive impact on them. Extrudates with inulin presented a high fiber level and moderate glycemic load, in contrast to the control extrudate that had low fiber level and high glycemic load. Therefore, the addition of inulin in breakfast cereals is promising and may contribute to increasing the consumption of products with aggregated nutritive value.

Effect of steam parboiling and hot soaking treatments on milling yield, physical, physicochemical, bioactive and digestibility properties of buckwheat (Fagopyrum esculentum L.).

Post-harvest hydrothermal processing of grains are targeted at improving milling performances and nutritional properties. In this study, the effects of two hydrothermal processes, namely steam parboiling and soaking in boiling water for different durations on properties of buckwheat (Fagopyrum esculentum L.) grown in the Indian Himalayan regions were assessed. Both treatments significantly improved milling yield. Changes in grain section morphology were evidenced under scanning electron microscope. Milder processing for 5 and 10min mostly exerted annealing effect, represented by increased intensities of X-ray diffraction peaks. Starch gelatinization occurred upon prolonged processing for 15 and 20min. This resulted in decreased crystallinity, increased sedimentation volume, paste thinning during rapid viscosity analysis and lower thermal transition in differential scanning calorimetry. Marginal changes in oil uptake suggested limited protein denaturation. Natural antioxidant compounds were variably denatured. Maillard browning was indicated by CIE L* a* b* colour and antioxidant levels. The starchy flour samples showed partial resistance to enzymatic amylolysis post retrogradation. Soaking in boiling water can be considered as a feasible alternative to conventional steam parboiling for better milling yield of buckwheat. Altered physicochemical and nutritional properties of buckwheat suggested that the hydrothermally modified flours can be used in ready to eat therapeutic food products.

Nanocomposites of rice and banana flours blend with montmorillonite: Partial characterization

Rice and banana flours are inexpensive starchy materials that can form films with more improved properties than those made with their starch because flour and starch present different hydrophobicity. Montmorillonite (MMT) can be used to further improve the properties of starch-based films, which has not received much research attention for starchy flours. The aim of this work was to evaluate the mechanical and barrier properties of nanocomposite films of banana and rice flours as matrix material with addition of MMT as a nanofiller. MMT was modified using citric acid to produce intercalated structures, as verified by the X-ray diffraction pattern. The intercalated MMT was blended with flour slurries, and films were prepared by casting. Nanocomposite films of banana and rice flours presented an increase in the tensile at break and elongation percentage, respectively, more than their respective control films without MMT. This study showed that banana and rice flours could be alternative raw materials to use in making nanocomposite films.

Effect of drying temperatures on starch-related functional and thermal properties of chestnut flours

The use of starchy flours in food systems greatly depends on the related functional properties of starch. The effect of drying temperatures on starch-related functional properties of flours obtained from fruits of the two most common Portuguese Castanea sativa varieties (Martainha and Longal) was evaluated. Flours were analysed for amylose and resistant starch contents, swelling ability, pasting properties and thermal characteristics. Drying temperature is positively correlated with amylose content, resistant starch and viscoamylographic properties, mainly the temperatures higher than 40°C. Amylograms of fruits dried at 60°C displayed higher peak viscosity (1370 B.U. and 2260 B.U. respectively for Longal and Martainha) when compared to the other temperatures tested (40°C, 50°C and 70°C). Decreases in transition temperatures and in enthalpy evaluated by thermal analysis were observed with increasing drying temperatures, suggesting modifications in starch structure during the drying process. The effects of drying temperatures were more evident in Longal variety. The flours from the two chestnut varieties and from fruits dried at low temperatures and fruits dried at high temperature showed significant differences between the evaluated properties.

Effect of Drying Temperatures on Starch‐Related Functional and Thermal Properties of Acorn Flours

The application of starchy flours from different origins in food systems depends greatly on information about the chemical and functional properties of such food materials. Acorns are important forestry resources in the central and southern regions of Portugal. To preserve these fruits and to optimize their use, techniques like drying are needed. The effects of different drying temperatures on starch-related functional properties of acorn flours obtained from dried fruits of Quercus rotundifolia (QR) and Quercus suber (QS) were evaluated. Flours were characterized for amylose and resistant starch (RS) contents, swelling ability, and gelatinization properties. Drying temperature mainly affected amylose content and viscoamylographic properties. Amylograms of flours from fruits dried at 60 °C displayed higher consistency (2102 B.U. and 1560 B.U., respectively, for QR and QS). The transition temperatures and enthalpy were less affected by drying temperature, suggesting few modifications in starch structure during drying. QR flours presented different functional properties to those obtained from QS acorn flours. The effect of drying temperatures were more evident in QR.

Phytochemicals and heavy metals content of hairless canary seed: A variety developed for food use

Canary seed is one of the top four specialty crops grown in Western Canada. Currently it is used entirely in food mixtures for caged birds but our previous studies have shown its unique composition and potential use in food and non-food applications. Through improvements by plant breeding a hairless variety was developed for human consumption and animal feeding. This study was aimed at investigating phytochemicals and heavy metals in hairless canary seed in comparison with the hairy variety and common wheat using three milling fractions (wholegrain, starchy flour and bran). The levels of bound and unbound phenolic acids, phytate, trypsin and amylase inhibitors tended to be similar in the three grains at a given level of processing. This was also true for most heavy metals tested although hairy canary seed exhibited a significantly higher concentration of copper while both canary seed varieties contained more nickel and zinc than wheat. Condensed tannins, alkaloids and deoxynivalenol (DON) were not detected in any of the crops while very low levels of aflatoxin were detected in all three grains. The results show that both hairless and hairy canary seed possess phytochemicals and heavy metals profile close to that of wheat demonstrating the potential of hairless canary seed as a food crop due to the absence of harmful hairs.

Proximate Composition and Rheological Properties of a Cake Mix Elaborated Using Composite Flour Wheat: Cassava

Cassava root is an important staple food in tropical areas, where the cultivation of wheat is scarce. The transformation of cassava by conventional and established methods; manufacturing it into flour, add value and making it non perishable. The goals of the study were to evaluate the approximate composition and rheological properties of cassava flours and a ready to bake cake mix elaborated from composite flour [wheat: cassava(70:30)]. Cassava flour elaborated from the edible portion of root sweet clones was used to obtain the ready to bake cake mix. The results demonstrated that cassava flour shows a non Newtonian pseudoplastic behavior that is typical starchy flour characteristic. Also the amylographic profiles were similar in both types of flour. Also, the cake mix shows a Farinographic Type I curve. The texture profile of the composite flour cake had shown less firmness and chewiness but more cohesiveness, and elasticity than the 100 percent wheat flour cake. The composite flour cake was accepted as well as the 100 percent wheat flour cake by judge scores.

Physicochemical properties of the starchy flour extracted from sweet potato tubers through lactic acid fermentation

AbstractThe efficiency of starch extraction from sweet potato tubers was improved by lactic acid fermentation using a mixed culture inoculum. Study of the properties of the starchy flour showed that there was a significant reduction in the starch content and consequently the soluble and apparent amylose contents of fermented samples from all six varieties used. A fall in peak viscosity and viscosity breakdown was observed for fermented samples, while the pasting temperature was enhanced significantly. The fermented flour showed greater solubility and reduced swelling. Differential scanning calorimetry studies indicated a delay in gelatinisation and a fall in enthalpy of gelatinisation of the starch on fermentation. Unlike cassava, all the properties of the starch from sweet potato tubers, ie viscosity, swelling, solubility, gelatinisation temperature, amylose content and starch content, were affected by fermentation, and variation was also observed among cultivars. Copyright © 2005 Society of Chemical Industry

Effect of irradiation, with and without cooking of maize and kidney bean flours, on porridge viscosity and in vitro starch digestibility

AbstractAfrican traditional weaning foods are usually prepared from starchy flours at a total solids content of 50–100 g l−1, giving a viscosity of 1000–3000 cP which is consumable by infants. These porridges have very low energy and nutrient densities. Processing to reduce the porridge viscosity and improve the energy and nutrient density may help in solving this problem. Maize, kidney bean and their 70:30 composite flours were irradiated at 0–10 kGy at room temperature. Irradiation greatly reduced the viscosity of porridges, probably by starch depolymerisation. Irradiation improved the starch digestibility of raw bean flours, possibly either by inhibiting α‐amylase inhibitors or by weakening the thick cell walls that enclose the starch granules, thus improving accessibility to enzymes. However, in raw maize, cooked maize and cooked bean flours there was maximum starch digestibility at a dose of 2.5 kGy, followed by small but significant decreases in starch digestibility at higher doses, more so in maize than in bean flours. The decrease in digestibility could be due to the formation of inhibitors of amylolytic enzymes (Maillard reactions products) or to the formation of resistant starch. Irradiation doses required to increase the total solids content of traditional maize‐ and/or bean‐based weaning porridges to at least 200 g l−1 do not compromise starch digestibility significantly.© 2001 Society of Chemical Industry

Physical aspects of the softening of cassava tubers upon fermentation with a mixed culture inoculum

Softening of cassava tubers occurs upon fermentation with a mixed culture inoculum, facilitating size reduction and easy recovery of starchy flour. Force-deformation behaviour of tubers from two popular hybrids of cassava (viz. H-1687 and H-2304) under axial compression loading was studied when fresh and after having been fermented for 18, 24 and 48 h. Compressie strength of the tubers declined (from 6.827 to 0.583 kg/cm 2 for H-2304 and from 10.634 to 2.133 kg/cm 2 for H-1687) with longer durations of fermentation, while deformation at failure values increased (from 10.92 to 17.53% for H-2304 and from 10.07 to 13.38% for H-1687) rendering the tuber soft and weak. Fresh cassava tubers were relatively hard and brittle, more so in the case of H-1687 when compared to H-2304. Fermentation of cassava tubers for a period of 24 h was optimum in order to soften them substantially for subsequent crushing, without causing any disintegration during their bulk handling.

Biochemical changes in cassava tuber during fermentation and its effect on extracted starch and residue

AbstractThe biochemical changes brought about in cassava tubers during fermentation (72 h) with a mixed culture inoculum are delineated. The initial starch content of the four cultivars studied ranged from 216 to 331‐3 g kg−1 and only slight decrease in starch occurred after 72 h fermentation, the final values being 200–302‐2 g kg−1. There was a considerable decrease in the sugar content with fermentation in all the cultivars, indicating a predominant utilisation of the easily assimilable sugars by the microorganisms. A sharp decrease in pH (4‐3‐4–7) was observed after 24 h fermentation itself, resulting from the production of organic acids. There was increased recovery of the starchy flour from the fermented cassava tubers with concomitant decrease in the residue yield. The starchy flour had higher fiber content than that obtained from the non‐fermented tubers. Optical and scanning electron microscopy revealed clustering of starch granules in the starchy flour from fermented tubers.

Nutritional Evaluation of the Starchy Flour Obtained from Cassava Tubers on Fermentation with a Mixed-Culture Inoculum

ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTNutritional Evaluation of the Starchy Flour Obtained from Cassava Tubers on Fermentation with a Mixed-Culture InoculumG. Padmaja, Mathew George, S. N. Moorthy, Zoe Bainbridge, Vanessa Plumb, J. F. Wood, and C. J. PowellCite this: J. Agric. Food Chem. 1994, 42, 3, 766–770Publication Date (Print):March 1, 1994Publication History Published online1 May 2002Published inissue 1 March 1994https://doi.org/10.1021/jf00039a033RIGHTS & PERMISSIONSArticle Views127Altmetric-Citations10LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit PDF (580 KB) Get e-Alerts Get e-Alerts

LITERATURE ABSTRACTS

LITERATURE ABSTRACTS

Functional properties of the starchy flour extracted from cassava on fermentation with a mixed culture inoculum

AbstractThe functional properties of the starchy flour extracted from six varieties of cassava subjected to fermentation by a mixed culture inoculum comprised of lactobacilli, streptococci, corynebacteria and yeast cells are examined. Apparent reduction in total and soluble amylose contents is observed. Differential scanning calorimetry of the samples indicated that the enthalpy of gelatinisation was reduced, while the gelatinisation temperature was enhanced. A marked reduction in Brabender viscosity values of starch from fermented tuber was observed, but the X‐ray diffraction pattern was unaffected. All these changes were attributed to the presence of fibrous material and consequent reduction of starch in unit volume rather than any change in the starch granule structure.