Use Of Corn Starch Research Articles

Substituting corn starch with wolf's fruit and butterfly lily starches in thermopressed films: Physicochemical, mechanical, and biodegradation properties

The industrial use of corn starch competes with food supplies, encouraging the investigation of native starches as an alternative for its partial replacement. This study aimed to analyze the effects of replacing corn starch (CS) with wolf's fruit (WFS) and butterfly lily (BLS) starches on the physicochemical, mechanical, and biodegradation properties of starch-based films. Plasticized (with glycerin and citric acid) and unplasticized films were prepared with a microwave (10 s) and by thermopressing (1.5 t/120 °C/2 min) and were analyzed for amylose, scanning electron microscopy, X-ray diffraction, and paste properties. Furthermore, the biodegradability of films was tested in two soils over 42 days. Our results show that BLS is not a suitable raw material to replace corn starch. WFS with 27.5 % apparent amylose content and granule size of 12.5 μm produced films with thickness, permeability, tensile strength, and elongation of ~110 μm, ~4.8 g (m.s.Pa)−1, ~2.5 MPa, and ~2.9 %, respectively, similar to CS. The biodegradability of WFS film showed greater resistance (≤61.4 %), increasing with the addition of plasticizers (89–93 % for WFS302) or partial replacement of CS (73–91 % for CSWFS303). These findings indicate that WFS can partially or fully replace CS in thermopressed films.

Systematic literature review: should a bedtime snack be used to treat hyperglycemia in type 2 diabetes?

Consuming a bedtime snack is often recommended for people with type 2 diabetes. This systematic review aims to evaluate the evidence from intervention studies to determine whether consuming a bedtime snack improves fasting hyperglycemia and/or overall glycemic control in individuals with type 2 diabetes. PubMed, Medline (EBSCO), Cochrane Library, and CINAHL Plus (EBSCO) databases were searched until 20 July, 2022. We included prospective studies in people with type 2 diabetes or prediabetes that included the intervention of a bedtime snack, consumed >30 min after dinner and <2 h before bed and reported glycemic outcomes. The systematic review included 16 studies. There was no consistent relationship between consumption of a bedtime snack and improved glycemic control, especially when a no-snack control was included. Of the 4 studies that included the use of corn starch, a low dose seemed to have benefits over high-dose corn starch in terms of improved nocturnal and fasting glucose concentrations. Current advice to consume a bedtime snack is based on a limited number of intervention studies that often do not include a no-snack control, nor have used a feasible bedtime snack option that could be translated into everyday clinical practice. Further research is needed in type 2 diabetes patients treated with or without insulin. This review was registered at the Prospective Register of Systematic Reviews (PROSPERO) as CRD42020182523.

Yellow Sweet Potato Nastar(Ipomoea Batatas L.) And The Addition Of Fat Type On Chemical Characteristics of Organoleptic Test

Dependence on flour needs to be reduced by utilizing local food ingredients that can enrich the active compounds in nastar cakes. The distinctive taste of yellow yam flour provides an innovative new taste of nastar with a combination of sweetness from chocolate jam. The comparison between yellow sweet potato flour and cornstarch in nastar cakes will provide a new taste and increase the nutritional content and as a natural coloring agent in the manufacture of pastries. The proportion of use of cornstarch in sweet potato nastars is used as a softener in pastries and cakes due to the nature of this cornstarch which can bind water to the dough so that the texture is softer and denser. This study aims to determine the sensory properties of nastar cookies with variations of yellow sweet potato flour and cornstarch with the addition of fat types so as to get the right formula. Organoleptic tests carried out included color, taste and taste. Test respondents used a sensory preference test (hedonic rating) with 30 panelists. By using the hedonic test and the results are expressed in numbers 1-5. 1 = strongly dislike, 2 = dislike, 3 = neutral, 4 = like, 5 = very much like. The hedonic test is the most widely used test to measure the level of liking for the product where the panelists express personal impressions about good or bad. conducting organoleptic tests, namely panelists, a laboratory consisting of a preparation room, waiting room and discussion room. The way to do the orgnoleptic test is that the presenter prepares the sample in the preparation room, for the panelists to be in the discussion room to taste the sample that has been prepared by the presenter. Panelists fill out the forum that has been prepared by the presenter in the discussion room. The foam consists of color, taste, and aroma tests using hedonic tests and the results are expressed in numbers 1-5.

Corn Starch: Quality and Quantity Improvement for Industrial Uses.

Corn starch serves as food, feed, and a raw material for industrial use. Starch makes up most of the biomass of the corn hybrid and is the most important and main yield component in corn breeding programs. Starch is composed of two polymers, branched amylopectin and linear amylose, which normally constitute about 75% and 25% of the corn starch, respectively. Breeding for corn starch quality has become economically beneficial because of the development of niche markets for specialty grains. In addition, due to the increased demands of biofuel production, corn ethanol production is receiving more attention. Consequently, improving starch quantity has become one of the most important breeding objectives. This review will summarize the use of corn starch, and the genetics and breeding of grain quality and quantity for industrial applications.

Sustainable Bioactive Packaging Based on Thermoplastic Starch and Microalgae.

This study combines the use of corn starch and Tetradesmus obliquus microalgae for the production of antioxidant starch films as flexible packaging material. Starch was plasticized with glycerol and blended with 1 w% polyallylamine chosen as an agent to modify the film physical properties. The addition of polyallylamine improved film water stability and water vapor transmission rate as well as mechanical stiffness and tenacity. The dried Tetradesmus obliquus microalgae, which showed an EC50 value of 2.8 mg/mg DPPH (2.2-Diphenyl-1-picrylhydrazyl radical), was then used as antioxidant filler. The addition of microalgae provided the films with good antioxidant activity, which increased with microalgae content increasing. To our knowledge, this is the first study reporting the development of sustainable bioactive packaging films composed of almost 100% starch, and follows the European union’s goals on plastics strategy concerning the promotion of bio-based, compostable plastics and the setting up of approaches to prevent food waste with a simple plastic packaging.

Effect of dietary carbohydrate sources on the growth, glucose metabolism and insulin pathway for swimming crab, Portunus trituberculatus

An eight-week feeding trial was conducted to investigate the effects of dietary carbohydrate sources on growth performance, glycogen content in tissue, insulin signaling pathway, hepatic glucose transport and metabolism in juvenile swimming crab (Portunus trituberculatus). Four isonitrogenous (approximately 45.4% crude protein) and isolipidic (approximately 9.0% crude lipid) experimental diets were formulated to contain corn starch, wheat starch, dextrin and potato starch. Each diet was randomly assigned to triplicate groups of 30 juvenile swimming crabs (approximately 5.6 ± 0.1 g) that were stocked in rectangle plastic baskets. The results indicated that crabs fed with corn starch, wheat starch and dextrin diets had significantly higher final body weight (FBW), weight gain (WG), specific growth rate (SGR) and feed efficiency (FE) than those fed with potato starch diet. However, crabs fed with potato starch diet had the highest feed intake (FI) among all treatments. Crabs fed with corn starch, wheat starch and dextrin diets exhibited significantly higher glycogen in tissue and ATP content in hepatopancreatic than those fed with potato starch diet. The lowest concentration of insulin-like and hyperglycemic hormone were observed in crabs fed with potato starch diet. The lowest relative expression levels of PK, FBpase, PEPCK, GLUT1, GLUT2, GK, G6PDH, 6PGDH, ACC, IGF1R, PI3K and FOXO were occurred at crabs fed with dextrin diet. In conclusion, swimming crab could make better use of corn starch, wheat starch and dextrin, however, potato starch is not suitable as carbohydrate source. The results demonstrated that the ratio of amylose/amylopectin in diets was positively correlated with expression levels of genes related to glycolipid metabolism, glucose transport and insulin pathway.

The formulation of alternative gluten-free mung bean biscuits

Biscuit is a popular snack which is consumed by people of various age. Biscuit is practical and has long storability span. The formula of mung bean biscuit contains 60% of mung bean, 20% of wheat flour, and 20% cornstarch with the roasting period of 17 minutes. The biscuit has 454 kcal, 7.95% protein, and 19.75 mg of iron. In this research, we propose to change 20% of wheat flour with gluten-free rice flour. This research aims to 1) unveil the influence of formula (rice flour, cornstarch, and eggwhite) towards the sensory quality of biscuit, and 2) to show the composition of energy and protein. This research optimizes biscuit quality by changing wheat flour with rice flour and lessen the use of cornstarch and eggwhite as the binding agent with the random group plan. The ratio between rice flour and cornstarch is in the range of 15% - 22.5% from the overall flour, with the gap of 2.5%, while the eggwhite is 21g (7%) and 30g (10%). This ratio is given to 8 different formulas. We validate the quality of the biscuit by scoring it to 8 trained panellists in a 9-scaled scoring. The method of measuring energy content in the biscuit used calorimetry, while the protein used micro Kjeldahl. This research analyzes of the influence from formula to the sensory quality with variance analysis, followed by the Duncan test. The result of the sensory test of 7 formula shows the score in the range of 6.9-7.2 or the good category. However, the scoring to the other one is in the range of 5.7–6.7 in the good and moderately good category. The sensory quality of the biscuit is in yellow, with an average of 4.0 while the texture is in the very good category with an average score of 7.5. The formula does not have a difference in all sensory quality aspects, except the yellow gold colour (p = 0.000), with a difference in between formula 1 and formula 3 along with formula 4. The best formula from all formulas is formula 5 (TB 20, TM 20, PT10). The content of energy in the biscuit is in the range of 390 – 420 kcal, while the protein is between 9.0 – 10.7 g. From the test and measurement, the gluten-free biscuit in this proposal is a proper healthy food which follows the regulation of Indonesian National Standard.

Stabilizing Li-rich NMC Materials by Using Precursor Salts with Acetate and Nitrate Anions for Li-ion Batteries

Lithium-rich layered oxide cathode materials of Li1.2Mn0.5100Ni0.2175Co0.0725O2 have been synthesized using metal salts with acetate and nitrate anions as precursors in glycerol solvent. The effects of the precursor metal salts on particle size, morphology, cationic ordering, and ultimately, the electrode performance of the cathode powders have been studied. It was demonstrated that the use of cornstarch as a gelling agent with nitrate-based metal salts results in a reduction of particle size, leading to higher surface area and initial discharge capacity. However, the cornstarch gelling effect was minimized when acetate salts were used. As observed in the Fourier-transform infrared spectroscopy analysis, cornstarch can react with acetates to form acetyl groups during the synthesis, effectively preventing the cornstarch gel from capping the particles, thus leading to larger particles. A tradeoff was found when nitrate and acetate salts were mixed in the synthesis. It was shown that the new cathode powder has the best cationic ordering and capacity retention, promising a much stable Li-rich cathode material for lithium-ion batteries.

Recent trends in bioethanol production from food processing byproducts.

The widespread use of corn starch and sugarcane as sources of sugar for the production of ethanol via fermentation may negatively impact the use of farmland for production of food. Thus, alternative sources of fermentable sugars, particularly from lignocellulosic sources, have been extensively investigated. Another source of fermentable sugars with substantial potential for ethanol production is the waste from the food growing and processing industry. Reviewed here is the use of waste from potato processing, molasses from processing of sugar beets into sugar, whey from cheese production, byproducts of rice and coffee bean processing, and other food processing wastes as sugar sources for fermentation to ethanol. Specific topics discussed include the organisms used for fermentation, strategies, such as co-culturing and cell immobilization, used to improve the fermentation process, and the use of genetic engineering to improve the performance of ethanol producing fermenters.

Microbial Profile of Supragingival and Subgingival Plaque of Patients With Glycogen Storage Disease

Abstract Patients with glycogen storage disease (GSD) are either orally fed (ORF) or gastronomy-tube fed (GTF) with cornstarch to maintain normal glucose levels. It is not known whether the use of cornstarch affects the microbiological oral profile of patients with GSD. Thus, the purpose of this study was to compare supragingival and subgingival plaque samples collected from 53 participants with GSD (2-56 years)—29 ORF and 24 GTF. The 16S sequence bacterial profiles of plaque DNA were obtained and a total of 768 probes were detected across the plaque groups. Orally fed patients showed higher means of cariogenic species and periodontal health-associated species, whereas GTF patients showed higher means of periopathogenic species (P < .05). Orally fed patients exhibited high levels of caries pathogens and lower levels of periodontal pathogens possibly due to the acidic environment created by their cornstarch diet, when compared to GTF patients.

Corn Starch as a Dietary Seaweed Powder Replacer in Juvenile Abalone, Haliotis discus hannai

AbstractThis study was conducted to investigate the use of corn starch (CS) as a replacer of seaweed powder (SWP) in the diets of juvenile abalone, Haliotis discus hannai. Six experimental diets were formulated with CS to replace SWP at 0, 20, 40, 60, 80, and 100% (Con, CS20, CS40, CS60, CS80, and CS100, respectively). Abalones averaging 0.44 ± 0.01 g (mean ± SD) were distributed into 18 tanks, and fed one of the six experimental diets in triplicate for 10 wk. After the feeding trial, abalone fed CS100 had a lower weight gain (WG) and specific growth rate than abalone fed the other diets; however, there was no significant difference among abalone fed Con, CS20, CS40, CS60, and CS80. Abalone fed Con, CS20, and CS40 had a higher feed efficiency and protein efficiency ratio than abalone fed CS100 diet, although there were no significant differences among abalone fed Con, CS20, CS40, CS60, and CS80. Abalone fed CS100 had a lower whole‐body crude lipid content than did abalone fed Con. Broken‐line analysis for WG indicated that dietary SWP was successfully replaced by CS up to 74.8%. Based on growth performance, CS could replace more than 74.8% but less than 80% of SWP in juvenile abalone diets.

Citizen's Petition to Food and Drug Administration to ban cornstarch powder on medical gloves: Maltese cross birefringence

Background During the last 25 years, scientific experimental and clinical studies have documented the dangers of cornstarch powder on examination and surgical gloves because the cornstarch promotes wound infection, causes serious peritoneal adhesions and granulomatous peritonitis, and is a well-documented vector of the latex allergy epidemic in the world. Realizing the dangers of cornstarch on examination and surgical gloves, Germany's regulations of personal protective equipment banned the use of surgical glove powder cornstarch in 1997. In 2000, the Purchasing and Supply agency for the United Kingdom ceased to purchase any gloves lubricated with cornstarch. Discussion Realizing the dangers of cornstarch-powdered gloves, many hospitals and clinics in the United States have banned the use of cornstarch-powdered examination and surgical gloves. Hospitals that have banned cornstarch in their examination and surgical gloves have noted a marked reduction in the latex allergy epidemic in their facilities. Realizing the dangers of cornstarch-powdered examination and surgical gloves, Dr Sheila A. Murphey, branch chief, Infection Control Devices Branch, Division of Anesthesiology, General Hospital, Infection Control, and Dental Devices Office of Device Evaluation, Center for Devices and Radiological Health of the Food and Drug Administration (FDA), recommended that a Citizen's Petition be filed to the FDA to ban cornstarch on surgical and examination gloves. Conclusion The 12 authors of this report have attached the enclosed petition to the FDA to ban the use of cornstarch on all synthetic and latex examination and surgical gloves used in the United States.

Studies on alkalophilic CGTase-producing bacteria and effect of starch on cyclodextrin-glycosyltransferase activity

The production of beta- and gamma -CD by CGTase from Bacillus firmus was studied, in regard to the effect of the source and concentration of starch on the yield of CD and CGTase activity. A cyclic activity of accumulation and consumption of beta -CD and gamma -CD occurred during the bacterial growth. CGTase was more active when citrate buffer, pH 5.5 was used. No differences were found for production of gamma -CD with the use of commercial starch flour when compared with corn starch (p&gt;0.05). The use of commercial starch flour resulted in decreased conversion of starch to beta-CD (all the 4 starch sources were statistically different, p&lt;0.05). The best results for beta -CD production were obtained with the use of corn starch. The specific activity of CGTase was not affected by starch concentration, different source of starch nor by the presence of glutamic acid, a CD-complexing agent.

Hydrophilic foams containing corn products for horticultural use

AbstractPolyurethane foams containing equal amounts of commercial unmodified cornstarch and a polyisocyanate‐terminated polyether exhibit properties suitable for horticultural applications. The use of cornstarch in the foam formulation increased the volume by one‐fourth as compared to the foam without cornstarch. This volume increase represents an economic advantage of 20% savings based on material cost. When cornstarch or corn flour is added to the foam formulation, the foams are more resistant to compressive force. Upon wetting and draining, the foams prepared with no auxiliary blowing agent and containing corn products exhibit higher volumes than do the unfilled foams. Radish seeds planted inside 25 mm cubes of foams began to sprout after 1 day. Early developmental growth for the plants was similar in the control and cornstarch‐filled foams. Spectroscopic analyses of the starch‐containing foams revealed that 60–70% of the cornstarch was metabolized within 4–5 weeks by a microbial consortium. Control polyurethane foams were not affected by the microorganisms tested. © 1994 John Wiley &amp; Sons, Inc.This article is a U.S. Government work and, as such, is in the public domain in the United States of America.

Influence of dietary carbohydrates on cholesterol metabolism in casein-fed rabbits

Dietary carbohydrates consisting of cornstarch and dextrose, as well as molassesenriched dextrose, were fed to rabbits in a high fat, cholesterol-free casein purified diet in order to evaluate their influence on food intake, and more specifically on the magnitude of the cholesterol response to casein feeding. Food intake and weight gain were similar in all groups, regardless of carbohydrate origin. The non-significant trend in serum cholesterol elevation in the molasses+dextrose group was however translated by a significant increase in its LDL-cholesterol, compared to the cornstarch and dextrose groups. Moreover, the significant increase in HDL-C and 4,3-fold decrease in the LDL-C/HDL-C ratio induced by cornstarch, in comparison to the dextrose and dextrose+molasses groups, suggests that the atherosclerosis risk associated to casein intake may be attenuated by the use of cornstarch. In addition, significantly higher liver cholesterol and TG levels following molasses+dextrose feeding, compared to dextrose and cornstarch, suggests that molasses enhances the effects of casein on serum cholesterol by a series of reactions originating from an increase in this group's hepatic lipids.