Starch Values Research Articles

Effects of barley and corn as sources of silage and grain on dry matter intake, ruminal fermentation, and total-tract digestibility in growing beef heifers

The objective of this study was to evaluate the use of barley (BS) or corn (CS) silage when fed with dry-rolled barley grain (BG), corn grain (CG), or an equal blend (BCG) of BG and CG for backgrounding cattle. Ruminally cannulated heifers (n = 5) were assigned to an incomplete 6 × 6 Latin square design. Treatments contained either BS or CS in combination with BG, CG, or BCG. Samples were collected to determine dry matter intake, ruminal fermentation, total-tract nutrient digestibility, and nitrogen (N) balance. Interactions between cereal silage and cereal grain sources were detected for the molar proportions of propionate and butyrate where the magnitude of change with the type of cereal grain was increased in heifers fed CS relative to BS. Feeding CS increased estimated microbial N production (silage, P = 0.022) and fecal N excretion (silage, P = 0.042) over BS. Diets containing BG had greater dry matter, organic matter, starch, and gross energy digestibility values compared with CG, but values for BCG were not different (grain, P ≤ 0.043). Based on limited silage × grain interactions, use of CS in backgrounding diets may increase microbial N production relative to BS and dry-rolled CG may reduce apparent total-tract nutrient digestibility relative to dry-rolled BG.

Karakteristik Fisik, Kimia, dan Fungsional Pati Ubi Banggai Asetat pada Berbagai Variasi Waktu Reaksi

Banggai yam plant (endemic in Banggai Kepulauan Regency) is a potential raw material in production of modified starch. The one of techniques to increase the value of starch is modification of starch by acetylation method. This study objectives to determine the physical, chemical and functional characteristics of Banggai acetate yam starch at various reaction times. The study used a Completely Randomized Design with treatment time reaction (T), namely T1: 30 min, T2: 35 min, T3: 40 min, T4: 45 min, T5: 50 min, T6: 55 min. This study was conducted to determine the characteristics of yam acetate starch, which includes percent acetyl, degree of substitution, water and oil holding capacity (WHC/OHC), flammability, solubility, moisture content, ash, fat, protein, starch and amylose starch. The results showed that the longer reaction time under certain conditions will increase the acetyl percent, degree of substitution, WHC, OHC, flareability, solubility but reduce levels of fat, water, ash, fat, protein, starch and amylose starch, yam acetate. In this study at the best reaction time is (50 min), gives the acetyl percent 8.658% and substitution degree of 0.356, the value of WHC, OHC, Swelling ratio and solubility of 32.21%, 30.21%, 1.98 g/g, and 19.17% respectively.

Assessment of a 4-Week Starch- and Sucrose-Reduced Diet and Its Effects on Gastrointestinal Symptoms and Inflammatory Parameters among Patients with Irritable Bowel Syndrome.

Dietary advice constitutes a treatment strategy for irritable bowel syndrome (IBS). We aimed to examine the effect of a starch- and sucrose-reduced diet (SSRD) on gastrointestinal symptoms in IBS patients, in relation to dietary intake and systemic inflammatory parameters. IBS patients (n = 105) were randomized to a 4-week SSRD intervention (n = 80) receiving written and verbal dietary advice focused on starch and sucrose reduction and increased intake of protein, fat and dairy, or control group (n = 25; habitual diet). At baseline and 4 weeks, blood was sampled, and participants filled out IBS-SSS, VAS-IBS, and Rome IV questionnaires and dietary registrations. C-reactive protein and cytokines TNF-α, IFN-γ, IL-6, IL-8, IL-10, and IL-18 were analyzed from plasma. At 4 weeks, the intervention group displayed lower total IBS-SSS, ‘abdominal pain’, ‘bloating/flatulence’ and ‘intestinal symptoms´ influence on daily life’ scores (p ≤ 0.001 for all) compared to controls, and a 74%, responder rate (RR = ΔTotal IBS-SSS ≥ −50; RRcontrols = 24%). Median values of sucrose (5.4 vs. 20 g), disaccharides (16 vs. 28 g), starch (22 vs. 82 g) and carbohydrates (88 vs. 182 g) were lower for the intervention group compared to controls (p ≤ 0.002 for all), and energy percentages (E%) of protein (21 vs. 17 E%, p = 0.006) and fat (47 vs. 38 E%, p = 0.002) were higher. Sugar-, starch- and carbohydrate-reductions correlated weakly-moderately with total IBS-SSS decrease for all participants. Inflammatory parameters were unaffected. IBS patients display high compliance to the SSRD, with improved gastrointestinal symptoms but unaltered inflammatory parameters. In conclusion, the SSRD constitutes a promising dietary treatment for IBS, but needs to be further researched and compared to established dietary treatments before it could be used in a clinical setting.

Purple and Beige‐Fleshed Sweet Potato Starches Modified by Autoclaving

AbstractIn this study, the effects on the morphological, functional, pasting, and thermal properties of purple (PSP) and beige (BSP)‐fleshed sweet potato starches, resulting from the application of the physical autoclave method (at 121 °C and 1.1 Kgf cm−2) under different moisture conditions and exposure times, are evaluated. The micrograph shows cracks on the surfaces of the starch granules exposed for 15 and 60 min with 30% moisture. The maximum points on the response surface graphs show that the treatment increases the initial and peak gelatinization temperatures, as well as the pasting temperature and the water absorption and solubility values. In relation to the pasting properties, there is a reduction in both the final viscosity and setback values of the autoclaved starches. Thus, the method proves to be useful for the modification of these native starches and for future research with their applications in different processed foods.

Combined effects of hydroxypropylation and alcoholic alkaline treatment on structural, functional and rheological characteristics of sorghum and corn starches

This study describes the effects of hydroxypropylation (HP) on sorghum and corn cold water soluble (CWS) starches prepared via alcoholic alkaline treatment (AAT). Propylene oxide (5% and 12% on starch weight basis) was used to modify both sorghum and corn starches. SEM analysis revealed that HP modification prior to AAT altered the granular morphology of native CWS starches. The characteristic peaks at 2980.28 cm−1 and 2979.87 cm−1 indicated the presence of hydroxypropyl groups and the complete loss of the granular order for HS12-CWS (hydroxypropylated sorghum CWS starch treated with 12% propylene oxide based on dry starch weight) and HC12-CWS (hydroxypropylated corn CWS starch treated with 12% propylene oxide based on dry starch weight) starches. Increase in swelling power and water binding capacity of HP modified CWS starches was observed. However, Percent transmittance was significantly reduced due to fragmented water-soluble granules. HP-modified CWS starch gels exhibited a more rigid gel network. Broader linear viscoelastic range suggesting greater stability and well dispersed behavior of HP-CWS starches. High G′ values of HP-CWS starches were due to the ordered and elastic gel network that resisted deformation. Furthermore, all HP-CWS starches exhibited higher shear and thermal resistance compared to unmodified CWS starches.

Food Matrix Effects for Modulating Starch Bioavailability.

As the prevalence of obesity and diabetes has continued to increase rapidly in recent years, dietary approaches to regulating glucose homeostasis have gained more attention. Starch is the major source of glucose in the human diet and can have diverse effects, depending on its rate and extent of digestion in the small intestine, on postprandial glycemic response, which over time is associated with blood glucose abnormalities, insulin sensitivity, and even appetitive response and food intake. The classification of starch bioavailability into rapidly digestible starch, slowly digestible starch, and resistant starch highlights the nutritional values of different starches. As starch is the main structure-building macroconstituent of foods, its bioavailability can be manipulated by selection of food matrices with varying degrees of susceptibility to amylolysis and food processing to retain or develop new matrices. In this review, the food factors that may modulate starch bioavailability, with a focus on food matrices, are assessed for a better understanding of their potential contribution to human health. Aspects affecting starch nutritional properties as well as production strategies for healthy foods are also reviewed, e.g., starch characteristics (different type, structure, and modification), food physical properties (food form, viscosity, and integrity), food matrix interactions (lipid, protein, nonstarch polysaccharide, phytochemicals, organic acid, and enzyme inhibitor), and food processing (milling, cooking, and storage).

Influence of Gum Arabic from <i>Acacia Senegal</i> var. <i>kerensis</i> on the Modifications of Pasting and Textural Properties of Cassava and Corn Starches

The use of hydrocolloids to modify the properties of native starches has been on the rise in the recent times due to the market demand for natural, safe and economical food ingredients. The objective of this study was to investigate the effect of gum Arabic from Acacia senegal var. kerensis to modify pasting and textural properties of corn and cassava starches, as an alternative to chemical and enzymatic modification. Blends were prepared by substituting the starches with gum at different levels (0%, 0.5%, 2.0%, 4.0%, 6.0% and 8.0%), whereas native corn and cassava starches were used as control. The pasting properties of the starch-gum mixed systems were determined using the Brabender viscograph while the textural properties (firmness, consistency, cohesiveness and work of cohesion) were determined using Texture Analyzer. Results showed that the gum Arabic significantly decreased all the viscosity parameters (peak viscosity, final viscosity, break down and setback values) of both starches at all levels of substitution. However, there was no significant effect of gum Arabic on the pasting temperature (72.05°C - 71.85°C) for corn starch and (68.90°C - 68.65°C) for cassava starch. The degree of gel firmness and consistency was higher in corn starch than in cassava starch and the effect of gum addition differed with each starch. The findings from this study indicate that gum Arabic significantly modified the pasting and textural properties of corn and cassava starches due to strong interaction between the gum and the starches. Hence, this property of gum Arabic could be useful in controlling starch retrogradation and determining starch end use functionality.

Enhanced production and biochemical characterization of a thermostable amylase from thermophilic bacterium Geobacillus icigianus BITSNS038

The current study focuses on optimizing, characterizing, and purifying a thermostable amylase from thermophilic bacteria Geobacillus icigianus (BITSNS038). The amylase was produced optimally at 18–24 h of incubation in the presence of starch and tryptone at 7.5 and 3.0 g/L, respectively (pH 7.0, 70°C, and 150 rpm). Km , V max values for starch were 2.17 mg/mL and 4.16 U/mL respectively. The enzyme showed excellent thermal stability at 70°C, retaining 62.5% residual activity after 8 h and a reduced deactivation rate constant (kd ) of 0.001. When tested for its efficacy in starch hydrolysis, it showed 34.5% hydrolysis of corn starch slurry and antibiofilm activity, but no antimicrobial activity was noticed. The ultrafiltration led to partial purification of amylase showed 2.67-fold purification with a molecular weight in the range of 45 and 66 kDa. This is probably the first-ever report on a thermostable amylase from G. icigianus and its extensive potential uses.

Impact of physical modifications on starch nutritional fractions: Rapidly Digestible Starch, Slowly Digestible Starch and Resistant Starch

The industrial utilization of native starches is limited because of their poor qualities and different starch modifications are used to improve functionality of starch. Physical modification of starch is preferred since it is simple, inexpensive, and specially it does not involve any chemical reagents. Physical modifications can be divided into thermal and non-thermal treatments. These techniques alter physicochemical properties of starch including in vitro digestibility, which indicates the nutritional value of starch. Starch nutritional fractions are of three types; RDS (rapidly digestible starch), SDS (slowly digestible starch) and RS (resistant starch). It is important to understand how physical modifications affect starch nutritional fractions as both SDS and RS have beneficial health effects and specially RS has the potential to be used as a natural bioactive compound. This review aims to summarize the recent knowledge regarding the physical modifications and their impact on in vitro digestibility and nutritional fractions of starch.

Estimation of dry matter, crude protein and starch values in mixed feeds by near-infrared reflectance (NIR) spectroscopy

This study aims to determine the levels of dry matter, crude protein, and starch widely used in ruminant feeding, in dairy and beef cattle mixed feeds based on the measurements taken from two different Near-Infrared Reflectance (NIR) devices. The chemical analyses of the mixed feed samples used in the study were performed and the reference values (REF) were determined. In the research, two different NIR devices, a Benchtop-NIR and a Portable-NIR, were used and the nutrient values of mixed feeds were analyzed with these devices. It was determined that there were statistically significant differences between the reference method and NIR results for protein and starch content. Although the differences between the mean values were significant, the reference analyses results and NIR measurements were similar in some ways. According to the correlation coefficients calculated between the reference analyses with Benchtop-NIR and Portable-NIR devices, there was a weak correlation in the dry matter content, while a strong positive correlation existed in the protein (r = 0.72 for Portable, r = 0.93 for Benchtop NIR) and starch content. In the study, 30 different mixed feed (dairy cattle feed, beef cattle feed) values that are commonly used in ruminant feeding were measured.

A Comparative Study on the Carbohydrate proৎile and In-vitro Glycaemic Index of Processed Basil (Ocimum basilicum) Seeds Incorporated Idlis

The tiny black Ocimum basilicum seeds, also called as basil or sabja seeds aid to keep blood sugar levels under control by decelerating the carbohydrate conversion into glucose, a simple sugar. Raw and Steamed Ocimum basilicum seeds in the proportions of 5% (RV1, SV1), 10% (RV2, SV2), 15% (RV3, SV3) and 20% (RV4, SV4) of the black gram have been incorporated in the idli formulation. The results depicted that as the proportion of O.basilicum seeds increased the total carbohydrate and sugar values showed a decline, whereas the cellulose, hemicellulose and resistant starch values increased. At 120 minutes, the mean in vitro glycaemic index of the control idli was estimated to be 66.45 ± 0.03, while the mean estimated glycaemic index value of raw O.basilicum seed incorporated variations of idli namely RV1, RV2, RV3 and RV4 were 55.09 ± 0.02, 53.19 ± 0.02, 51.44 ± 0.01 and 48.09 ± 0.01 respectively. The mean estimated glycaemic index value of steamed O.basilicum seed incorporated variations of idli SV1 was found to be 62.72 ± 0.01, SV2 was 60.43 ± 0.01, SV3 was 58.16 ± 0.02, and SV4 was 56.63 ± 0.02 at 120 minutes. Hence it is opined that the 20% raw O.basilicum seed incorporated idli is very much low in estimated G.I values can be used in idli preparation as a means to offer a lower glycaemic index to the obese, diabetic and cardiac disorder populations.

Changes in the thermal, pasting, morphological and structural characteristic of common buckwheat starch after ultrafine milling

SummaryThe effects of superfine milling treatments on the thermal, pasting, morphological and structural characteristics of common buckwheat starch were studied. The results showed that the superfine milling could change the morphological structure of buckwheat starch granules. Superfine milling treatments decreased the relative crystallinity and destroyed crystal particles of buckwheat starch. The crystallinity of buckwheat starch was 0.00% after 4 h of the ultrafine milling treatment. There is no obvious endothermic melting peak in the buckwheat starch after ultrafine milling treatment. After superfine milling, the light transmittance, swelling power and solubility of buckwheat starch increased, while PV, TV and FV values decreased. Superfine milling could significantly improve the WHC value of buckwheat starch. This study is expected to obtain the modified buckwheat starch with improved properties and provide valuable information for starch modification employing extreme milling, as well as provide the theoretical basis for expanding the application of buckwheat starch.

Effect of pepsin and SO2 treatments on the yield, physicochemical, morphological, and functional properties of pearl millet starch

Influence of enzymatic and SO2 treatments on the yield, physicochemical, functional, morphological, and colour properties of starches isolated from pearl millet (Ashana and Demby cultivars) was studied. The treatment conditions were; control (steeping for 24 h with 0.2% SO2), B (steeping for 7 h with 3 h in distilled water and 4 h in 0.1 M sodium acetate buffer pH, 4.5), S (steeping for 7 h with 3 h in distilled water and 4 h in 0.2% SO2), BE (steeping for 7 h with 3 h in distilled water and 4 h in 0.1 M sodium acetate buffer pH (4–4.5) + 250 mg pepsin) and BES (steeping for 7 h with 3 h in distilled water and 4 h in 0.1 M sodium acetate buffer pH, 4.5, + 250 mg pepsin + 0.2% SO2). The result showed that starch yield from the treatment BE, BES and S was significantly (p ≤ 0.05) higher than that of B and control treatments in both cultivars. From the micrographs studies, the hydrolytic effect of pepsin on protein matrix attached to the starch could be observed as holes created on the surface of starch granules. All treatments significantly (p ≤ 0.05) affected the amylose content and pH value of both starches, while the falling number and acidity were not affected (p ≥ 0.05) by these treatments compared to controls. Water absorption capacity and fat absorption capacity reduced significantly in all treated starches from the two pearl millet cultivars, while viscosity increased following treatments in both cultivars except treatment S (p ≤ 0.01). In conclusion, functional properties and yield of starch from both millet cultivars were improved by using a combination of enzyme and SO2 during wet milling process.

Amido de mandioca modificado por oxidação: propriedades físicas e químicas e perfil de textura de géis

O amido é um importante composto na alimentação humana, pois é uma fonte energética de grande relevância. Porém, o amido nativo apresenta certas limitações que dificultam a sua utilização, assim, podem ser modificados visando adquirir estabilidade, melhorar as características reológicas das pastas ou de textura dos géis, entre outros. Objetivou-se avaliar o efeito da modificação química (oxidação) na composição química de amidos de mandioca, assim como, nas propriedades físicas e químicas e no perfil de textura dos géis obtidos a partir deles. Foi realizada uma pesquisa experimental com uma abordagem quantitativa de natureza aplicada e método hipotético dedutivo, de objetivos explicativos e procedimentos experimentais. Três marcas de amidos comerciais foram avaliadas, sendo selecionada uma delas para posterior modificação. Foram utilizadas as modificações por permanganato de potássio, hipoclorito de sódio ou ácido cítrico. Os amidos (nativos ou modificados) foram submetidos às análises de composição química, enquanto os géis (3 e 5%) foram avaliados quanto ao perfil de textura (firmeza, coesividade, resiliência, adesividade, gomosidade e elasticidade) e as propriedades físicas e químicas dos géis obtidos a partir deles. Uma marca de amido nativo comercial foi considerada mais apropriada para a modificação química por possuir menor conteúdo de amilose e resultar em géis com parâmetros de textura intermediários. Foi realizada uma análise exploratória dos resultados. A modificação de amidos por oxidação com ácido cítrico ou hipoclorito de sódio resultou em géis com menor firmeza, gomosidade e adesividade e maior claridade, coesividade, resiliência e elasticidade do que os amidos nativos. Além disso, o valor nutricional do amido não foi alterado pela modificação química. O amido modificado com permanganato de potássio originou géis com características físicas, químicas e de textura adequadas, mas apresentou coloração demasiadamente escura, o que limita a sua utilização em alimentos processados. Recomenda-se o uso de amidos modificados por oxidação em coberturas de alimentos, molhos para salada, maionese, como agentes ligantes em produtos de confeitaria ou como emulsificantes.

Seasonal variation in the leaf physiology of co-occurring invasive (Hakea sericea) and native (Pinus pinaster) woody species in a Mediterranean-type ecosystem

Physiological traits are critical factors in species invasion success. It is generally accepted that invasive alien species (IAS) are more efficient at resource acquisition and/or use than are native species. However, in the case of the invasive Hakea sericea, the importance of such mechanisms remains unexplained. This gap in extant knowledge has prompted the present study, in which the main objective was contrasting the physiological performance of Hakea sericea with the native Pinus pinaster in Mediterranean-climate ecosystems. Leaf gas exchange, photosynthetic pigments, metabolites and water relationships were measured seasonally during one year, revealing a pronounced seasonal variation in all parameters. Overall, stomatal conductance (gs) peaked in spring, whereas intrinsic water use efficiency (WUE) reached its maximum in autumn. The highest photosynthetic rate (A) was detected in autumn and summer. Across the year, Hakea sericea displayed higher relative water content (RWC), A and WUE values than Pinus pinaster. Moreover, the IAS presented higher leaf total chlorophyll and soluble sugars. In turn, leaves of the native species had values of starch and proteins higher than the IAS. Therefore, compared with Pinus pinaster, Hakea sericea exhibits superior physiological performance mainly supported by an efficient use of resources and greater photosynthetic capacity. These characteristics are likely responsible for its invasion success in Mediterranean ecosystems. In addition, they could confer a significant competitive advantage in a changing climate, as well as enable this species to outcompete native species, resulting in increased abundance and more significant impact on ecosystems.

<p><strong>Understanding the starch digestibility characteristics of Indian maize hybrids</strong></p>

Maize (Zea mays L.) is one of important cereals of tropic and tropic countries. It serves as the raw material for starch production. Among starch types, ‘resistant start’ is considered more beneficial for human health. Hence, the genotype (of maize) gains significance in selection for commercial cultivation. However, nutritional information on starch digestibility of maize genotypes is scarce. In this context, we analyzed a set of 80 maize hybrids for carbohydrate profile (sugar, starch, amylose, amylopectin) and resistant starch content. The results revealed significant variation for carbohydrate profile and resistant starch content among diverse maize hybrids. Pratap QPM Hybrid was found to be the highest, followed by FCH 184, RMH 3591, NT 6240 and CO 1 in terms of sugar content. For total starch, Rasi 3033 hybrid proved the best genotype followed by L 333 and HQPM 7. The genotype LG 3271 exhibited highest amylose content followed by Bio 9544, P 3502 and DHM 119, whereas NMH 731 was found to possess highest amylopectin content followed by Janahit 5053 and KDMH 176. For resistant starch, LG 3271 was the best genotype followed by P3502, KH 2192 and HQPM 1. Amylose and resistant starch content showed highly significant positive correlation (r = 0.550**), whereas highly significant negative correlation has been observed between amylopectin and resistant starch content (r = -0.548**). The scanning electron micrographs of genotypes having the highest and the lowest values of resistant starch revealed substantial differences in the granular structure showing that starch granules are compactly packed in the LG 3271.

Molecular Dispersion of Starch as a Crucial Parameter during Size-Exclusion Chromatography.

Starch, α-polyglucan consisting of a large number of anhydroglucose units joined by α-1,4- and α-1,6-glycosidic bonds, seems to be characterized by a simple structure when compared to other natural polymers. Nevertheless, starches of various botanical origins have different physicochemical properties that are related to the differences in molecular and supramolecular structure of this polymer. In terms of the functional value of starch, the behavior of its macromolecules in solution is the most important result of its structural features. Extremely high molecular mass is the fundamental structural property of starch. Water, considered simply as a solvent for solubilization, does not provide molecular dispersion of starch without its degradation. The objectives of this study are to characterize the suitability of a new aqueous media (urea/NaOH) for enhancing the dispersion of native corn and potato starches and its effect on the consequent size-exclusion chromatography (SEC) analysis. The results were referred to other aqueous base solvents used for dispersing starch (NaOH and KOH). The samples were separated using SEC with triple detection and phosphate buffer (pH 8.0) with urea as the eluent. The characteristics of tested normal and waxy starches were compared. The results revealed that urea/NaOH did not degrade starch during the dispersion process. The recovery of starches, however, was not higher than 42%. These results prove that while the urea/NaOH solvent allows to obtain cold-water-soluble starch, the degree of disintegration of the intramolecular interactions of amylopectin chains is still insufficient.

A natural post-emergence herbicide based on essential oil encapsulation by cross-linked biopolymers: characterization and herbicidal activity.

This work describes efforts to encapsulate savory (Satureja hortensis L.) essential oil (EO) with different natural polymers (i.e., Arabic gum/gelatin (AGG), apple pectin (AP), gelatin (G)) and, as a separate set of experiments, with bio cross-linkers (i.e., citric acid and transglutaminase enzyme). The phytotoxic activity of encapsulated savory EO on tomato (Lycopersicon esculentum Mill.) and amaranth weed (Amaranthus retroflexus L.) was investigated. The micro-capsules were evaluated in terms of size, polydispersity, stability, encapsulation efficiency, morphology, and release properties. The Korsmeyer-Peppas model operated when EO was being released from the micro-capsules. Carvacrol (52.5%) and γ-terpinene (30.2%) comprised the main constituents of the savory EO. Based on the results, encapsulating the EO with cross-linked biopolymers increased the stability and herbicidal activity of EO, as compared to simple EO emulsions. Maximum toxicity injuries (MTI) were caused by encapsulations of apple pectin, cross-linked with APe enzyme (15ml/L) on both plant species. MTI were observed 2days after using the micro-encapsulated herbicides (MCHs). However, the injury caused by MCHs on tomato was not significant. The lowest values of fresh weight (2.80g), chlorophyll a (0.194mg/g Fw), and total chlorophyll content (0.219mg/g Fw) of amaranth occurred in response to APe (15ml/L). Moreover, using AP(e) (10ml/L) caused the lowest values of starch (0.444mg/g Fw) and flavonoid contents (4.18mg Cat/g Fw) in amaranth which measured as 59% and 90% reductions, respectively, in comparison with the control. The highest values of MDA (0.0109nmol/g Fw) and H2O2 (0.0432μmol/g Fw) were observed in amaranth plants treated with AP(e) (10ml/L). In summary, cross-linked apple pectin can perform well in slow release delivery systems of agrochemicals. It can be recommended for use in the production of commercial, EO-based natural herbicides.

Physical, thermal and structural properties of rice starch as affected by the addition of bamboo shoot shell fibres

AbstractThe effects of different bamboo shoot shell fibre (BSSF) content (1, 2, 5 and 10%, w/w) on the physical, thermal and structural properties of rice starch were investigated. BSSFs significantly affected the properties of rice starch by competitive water absorption and hydrogen bonding. With increased BSSF content, the breakdown value and pasting temperature of rice starch were increased, whereas the peak viscosity, final viscosity and setback value were decreased. Thermodynamic results showed that the gelatinisation temperature and gelatinisation enthalpy of rice starch were significantly increased by the 5% and 10% BSSFs. Furthermore, BSSFs interconnected with amylose through hydrogen bonds to restrain gel‐structure formation, thereby resulting in low storage modulus and loss modulus of rice starch paste. A loose structure of rice starch supplemented with 10% BSSFs was clearly visible, exhibiting the minimum values of hardness (32.12 ± 4.47 g) and adhesiveness (64.70 ± 17.32 g). Moreover, BSSFs increased the amount of short‐range ordered structures but had no effect on the crystal type of rice starch. These results may contribute to the manufacture and development of fibre‐enriched starchy products.

Effect of heat moisture treatment on rheological and in vitro digestibility properties of pearl millet starches

Pearl millet starches were modified using heat moisture treatment (HMT) (moisture content 25%, 110 °C at 3 h) and its structural and in vitro digestibility properties were studied. Amylose content, swelling power and solubility of starches were decreased after HMT. The results showed lower pasting viscosities for HMT starches as compared to native starches, thereby indicating their thermostability, and lower retrogradation capacity. G' values during heating and frequency sweep decreased after HMT. Yield stress and consistency index value ranged from 3.34 to 16.10 Pa and 5.5 to 21.2 Pa.s, the lowest value was observed for cv.HHB-67 and cv.GHB-732, respectively. Steady shear properties showed flow behavior index values <1 for starch pastes, indicating pseudoplastic and shear-thinning behavior. After modification, RS and SDS content increased and RDS content decreased as compared to their native counterpart starches. After HMT modification thermal stability and nutritional value of starches improved which enhance food applications of starches.