The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia
Starches and flours used commonly in Asia (tapioca, sweet potato, sago, water chestnut, and high amylose maize starch, red rice and kithul flour) were characterized in terms of their chemical composition, morphological, functional, pasting, thermal, gelling and in vitro digestibility properties. It...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/2/182 |
| _version_ | 1819169286749421568 |
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| author | Ng C. F. Grace Christiani Jeyakumar Henry |
| author_facet | Ng C. F. Grace Christiani Jeyakumar Henry |
| author_sort | Ng C. F. Grace |
| collection | DOAJ |
| description | Starches and flours used commonly in Asia (tapioca, sweet potato, sago, water chestnut, and high amylose maize starch, red rice and kithul flour) were characterized in terms of their chemical composition, morphological, functional, pasting, thermal, gelling and in vitro digestibility properties. It was observed that the differences in their chemical composition and structure influenced their properties. High amylose maize was the most stable, thus it required the highest gelatinization temperature which was observed in both the differential scanning calorimetry (DSC) and pasting profiles. Kithul flour had a significantly lower rate of digestion (<i>p</i> < 0.05) than the other samples (except for high amylose maize starch). Unlike high amylose maize starch, it had a gelatinization temperature that could be achieved during cooking, and had good gelling properties. |
| first_indexed | 2024-12-22T19:17:05Z |
| format | Article |
| id | doaj.art-f0f081e42c704b47b433dc78fdc7ec12 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-22T19:17:05Z |
| publishDate | 2020-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-f0f081e42c704b47b433dc78fdc7ec122022-12-21T18:15:29ZengMDPI AGFoods2304-81582020-02-019218210.3390/foods9020182foods9020182The Physicochemical Characterization of Unconventional Starches and Flours Used in AsiaNg C. F. Grace0Christiani Jeyakumar Henry1Clinical Nutrition Research Centre (CNRC), Agency for Science, Technology and Research (A*STAR), 14 Medical Drive, Singapore 117599, SingaporeClinical Nutrition Research Centre (CNRC), Agency for Science, Technology and Research (A*STAR), 14 Medical Drive, Singapore 117599, SingaporeStarches and flours used commonly in Asia (tapioca, sweet potato, sago, water chestnut, and high amylose maize starch, red rice and kithul flour) were characterized in terms of their chemical composition, morphological, functional, pasting, thermal, gelling and in vitro digestibility properties. It was observed that the differences in their chemical composition and structure influenced their properties. High amylose maize was the most stable, thus it required the highest gelatinization temperature which was observed in both the differential scanning calorimetry (DSC) and pasting profiles. Kithul flour had a significantly lower rate of digestion (<i>p</i> < 0.05) than the other samples (except for high amylose maize starch). Unlike high amylose maize starch, it had a gelatinization temperature that could be achieved during cooking, and had good gelling properties.https://www.mdpi.com/2304-8158/9/2/182tapiocasweet potatosagowater chestnuthigh amylose maizered ricekithulstarchflourphysicochemical properties |
| spellingShingle | Ng C. F. Grace Christiani Jeyakumar Henry The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia Foods tapioca sweet potato sago water chestnut high amylose maize red rice kithul starch flour physicochemical properties |
| title | The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia |
| title_full | The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia |
| title_fullStr | The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia |
| title_full_unstemmed | The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia |
| title_short | The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia |
| title_sort | physicochemical characterization of unconventional starches and flours used in asia |
| topic | tapioca sweet potato sago water chestnut high amylose maize red rice kithul starch flour physicochemical properties |
| url | https://www.mdpi.com/2304-8158/9/2/182 |
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