Thermal behavior of selected starches in presence of other food ingredients studied by Differential Scanning Calorimetry (DSC)review
This review article highlights the thermal behaviors of selected starches that were studied using differential scanning calorimetery (DSC) with data shown in various research publications. The starches of sago, potato, sweet potato, cassava, yam, and corn are included in this overview. Our examinati...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English English |
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Wiley-Blackwell
2009
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| Online Access: | http://psasir.upm.edu.my/id/eprint/17383/1/Thermal%20behavior%20of%20selected%20starches%20in%20presence%20of%20other%20food%20ingredients%20studied%20by%20Differential%20Scanning%20Calorimetry.pdf |
| _version_ | 1796969244478406656 |
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| author | Abd Elgadir, M. Bakar, Jamilah Sarker, Zaidul Islam Abdul Rahman, Russly Ali Abbas, Kassim Mat Hashim, Dzulkifly Karim, Roselina |
| author_facet | Abd Elgadir, M. Bakar, Jamilah Sarker, Zaidul Islam Abdul Rahman, Russly Ali Abbas, Kassim Mat Hashim, Dzulkifly Karim, Roselina |
| author_sort | Abd Elgadir, M. |
| collection | UPM |
| description | This review article highlights the thermal behaviors of selected starches that were studied using differential scanning calorimetery (DSC) with data shown in various research publications. The starches of sago, potato, sweet potato, cassava, yam, and corn are included in this overview. Our examinations indicate that thermal properties are highly affected by the type of starch, its amylose/amylopectin content, and the presence of other food ingredients such as sugar, sodium chloride, water, milk, hydrocolloids, and meat. When the heating temperatures of the starches were increased, the DSC measurements also showed an increase in the temperatures of the gelatinization (onset [To], peak [Tp], and conclusion [Tc]). This may be attributed to the differences in the degree of crystallinity of the starch, which provides structural stability and makes the granule more resistant to gelatinization. |
| first_indexed | 2024-03-06T07:40:16Z |
| format | Article |
| id | upm.eprints-17383 |
| institution | Universiti Putra Malaysia |
| language | English English |
| last_indexed | 2024-03-06T07:40:16Z |
| publishDate | 2009 |
| publisher | Wiley-Blackwell |
| record_format | dspace |
| spelling | upm.eprints-173832015-11-30T04:35:46Z http://psasir.upm.edu.my/id/eprint/17383/ Thermal behavior of selected starches in presence of other food ingredients studied by Differential Scanning Calorimetry (DSC)review Abd Elgadir, M. Bakar, Jamilah Sarker, Zaidul Islam Abdul Rahman, Russly Ali Abbas, Kassim Mat Hashim, Dzulkifly Karim, Roselina This review article highlights the thermal behaviors of selected starches that were studied using differential scanning calorimetery (DSC) with data shown in various research publications. The starches of sago, potato, sweet potato, cassava, yam, and corn are included in this overview. Our examinations indicate that thermal properties are highly affected by the type of starch, its amylose/amylopectin content, and the presence of other food ingredients such as sugar, sodium chloride, water, milk, hydrocolloids, and meat. When the heating temperatures of the starches were increased, the DSC measurements also showed an increase in the temperatures of the gelatinization (onset [To], peak [Tp], and conclusion [Tc]). This may be attributed to the differences in the degree of crystallinity of the starch, which provides structural stability and makes the granule more resistant to gelatinization. Wiley-Blackwell 2009 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/17383/1/Thermal%20behavior%20of%20selected%20starches%20in%20presence%20of%20other%20food%20ingredients%20studied%20by%20Differential%20Scanning%20Calorimetry.pdf Abd Elgadir, M. and Bakar, Jamilah and Sarker, Zaidul Islam and Abdul Rahman, Russly and Ali Abbas, Kassim and Mat Hashim, Dzulkifly and Karim, Roselina (2009) Thermal behavior of selected starches in presence of other food ingredients studied by Differential Scanning Calorimetry (DSC)review. Comprehensive Reviews in Food Science and Food Safety, 8 (3). pp. 195-201. ISSN 1541-4337 Starch. Starch - Thermal properties. 10.1111/j.1541-4337.2009.00078.x English |
| spellingShingle | Starch. Starch - Thermal properties. Abd Elgadir, M. Bakar, Jamilah Sarker, Zaidul Islam Abdul Rahman, Russly Ali Abbas, Kassim Mat Hashim, Dzulkifly Karim, Roselina Thermal behavior of selected starches in presence of other food ingredients studied by Differential Scanning Calorimetry (DSC)review |
| title | Thermal behavior of selected starches in presence of other food ingredients studied by Differential Scanning Calorimetry
(DSC)review |
| title_full | Thermal behavior of selected starches in presence of other food ingredients studied by Differential Scanning Calorimetry
(DSC)review |
| title_fullStr | Thermal behavior of selected starches in presence of other food ingredients studied by Differential Scanning Calorimetry
(DSC)review |
| title_full_unstemmed | Thermal behavior of selected starches in presence of other food ingredients studied by Differential Scanning Calorimetry
(DSC)review |
| title_short | Thermal behavior of selected starches in presence of other food ingredients studied by Differential Scanning Calorimetry
(DSC)review |
| title_sort | thermal behavior of selected starches in presence of other food ingredients studied by differential scanning calorimetry dsc review |
| topic | Starch. Starch - Thermal properties. |
| url | http://psasir.upm.edu.my/id/eprint/17383/1/Thermal%20behavior%20of%20selected%20starches%20in%20presence%20of%20other%20food%20ingredients%20studied%20by%20Differential%20Scanning%20Calorimetry.pdf |
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