Thermal analysis of mixtures of wheat flour and potato starches.

Potato starches with various contents of amylose from the Eniwa, Benimaru, and Norin No. 1 cultivars were blended with wheat flour at 10 to 50% potato starch (on a weight basis), and differential scanning calorimetry (DSC) studies were then conducted to determine if there were any traces of starch a...

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Main Authors: Sarker, Md. Zaidul Islam, Yamauchi, Hiroaki, Matsuura Endo, Chie, Takigawa, Shigenobu, Noda, Takahiro
Format: Article
Language:English
Published: Elsevier 2008
Subjects:
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author Sarker, Md. Zaidul Islam
Yamauchi, Hiroaki
Matsuura Endo, Chie
Takigawa, Shigenobu
Noda, Takahiro
author_facet Sarker, Md. Zaidul Islam
Yamauchi, Hiroaki
Matsuura Endo, Chie
Takigawa, Shigenobu
Noda, Takahiro
author_sort Sarker, Md. Zaidul Islam
collection UPM
description Potato starches with various contents of amylose from the Eniwa, Benimaru, and Norin No. 1 cultivars were blended with wheat flour at 10 to 50% potato starch (on a weight basis), and differential scanning calorimetry (DSC) studies were then conducted to determine if there were any traces of starch at 30% wt suspension. The amylose content of Eniwa potato starch was higher than those of the Benimaru and Norin No. 1 potato starches. Eniwa potato starch also exhibited significantly higher DSC traces than the Benimaru and Norin No. 1 potato starches. The DSC traces of the gelatinization peak temperature (TP) of the Eniwa potato starch–wheat flour mixture remained almost identical up to 30% and then showed a tendency to decrease from 40% potato starch in the mixtures due to significant dilution of wheat flour by potato starches at 40 and 50%. However, the TP values of the Eniwa potato starch–wheat flour mixture were significantly higher than those of the Benimaru potato starch–wheat flour and Norin No. 1 potato starch–wheat flour mixtures, and exhibited a trailing shoulder up to 40% Eniwa potato starch. On the other hand, no trailing shoulder was evident at 50% Eniwa potato starch in the mixture or in the Benimaru and Norin No. 1 potato starch–wheat flour mixtures. Such phenomena occurred due to the smaller differences in the TP of the control wheat flour, Benimaru and Norin No. 1 potato starches. The TP of the mixtures was slightly higher than that of the control samples due to the influences of the wheat gluten in the mixtures.
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spelling upm.eprints-173772014-09-22T14:16:30Z http://psasir.upm.edu.my/id/eprint/17377/ Thermal analysis of mixtures of wheat flour and potato starches. Sarker, Md. Zaidul Islam Yamauchi, Hiroaki Matsuura Endo, Chie Takigawa, Shigenobu Noda, Takahiro Potato starches with various contents of amylose from the Eniwa, Benimaru, and Norin No. 1 cultivars were blended with wheat flour at 10 to 50% potato starch (on a weight basis), and differential scanning calorimetry (DSC) studies were then conducted to determine if there were any traces of starch at 30% wt suspension. The amylose content of Eniwa potato starch was higher than those of the Benimaru and Norin No. 1 potato starches. Eniwa potato starch also exhibited significantly higher DSC traces than the Benimaru and Norin No. 1 potato starches. The DSC traces of the gelatinization peak temperature (TP) of the Eniwa potato starch–wheat flour mixture remained almost identical up to 30% and then showed a tendency to decrease from 40% potato starch in the mixtures due to significant dilution of wheat flour by potato starches at 40 and 50%. However, the TP values of the Eniwa potato starch–wheat flour mixture were significantly higher than those of the Benimaru potato starch–wheat flour and Norin No. 1 potato starch–wheat flour mixtures, and exhibited a trailing shoulder up to 40% Eniwa potato starch. On the other hand, no trailing shoulder was evident at 50% Eniwa potato starch in the mixture or in the Benimaru and Norin No. 1 potato starch–wheat flour mixtures. Such phenomena occurred due to the smaller differences in the TP of the control wheat flour, Benimaru and Norin No. 1 potato starches. The TP of the mixtures was slightly higher than that of the control samples due to the influences of the wheat gluten in the mixtures. Elsevier 2008 Article PeerReviewed Sarker, Md. Zaidul Islam and Yamauchi, Hiroaki and Matsuura Endo, Chie and Takigawa, Shigenobu and Noda, Takahiro (2008) Thermal analysis of mixtures of wheat flour and potato starches. Food Hydrocolloids, 22 (4). pp. 499-504. ISSN 0268-005X Starch Starch - Studies 10.1016/j.foodhyd.2007.01.003 English
spellingShingle Starch
Starch - Studies
Sarker, Md. Zaidul Islam
Yamauchi, Hiroaki
Matsuura Endo, Chie
Takigawa, Shigenobu
Noda, Takahiro
Thermal analysis of mixtures of wheat flour and potato starches.
title Thermal analysis of mixtures of wheat flour and potato starches.
title_full Thermal analysis of mixtures of wheat flour and potato starches.
title_fullStr Thermal analysis of mixtures of wheat flour and potato starches.
title_full_unstemmed Thermal analysis of mixtures of wheat flour and potato starches.
title_short Thermal analysis of mixtures of wheat flour and potato starches.
title_sort thermal analysis of mixtures of wheat flour and potato starches
topic Starch
Starch - Studies
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