Production of hydrogels with different mechanical properties by starch roasting: A valorization of industrial chestnut by-products
作者： María D. Torres , Ramón Moreira
DOI: 10.1016/J.INDCROP.2018.11.035
关键词:
摘要: Abstract The impact of chestnut starch (CS) roasting temperature and time on the composition, solubility, dextrin content crystallinity degree as well hydrogel forming profiles viscoelastic features was evaluated. Monitoring thermorheological characteristics allowed determining evolution roasted starches in presence (RCS) absence (RCSI) soluble fraction after use different temperatures (from 120 to 220oC). Textural profile analysis (TPA) RCS hydrogels employed determine textural features. largest solubility values were found samples treated at 190oC (RCS190) for 10h, 210oC (RCS210) 10h 220oC (RCS220) 6h. Amylose showed a negative linear relationship. formed with between 170oC exhibited intermediate strength full thermal stable Hydrogels prepared from 190 promoted stronger fully formation. RCS220 presented equivalent strength, but no characteristics. RCSI decreased rising temperature. water syneresis observed aged two weeks room temperature, apart hydrogels. A relationship parameters obtained by TPA determined rheological characterization established.
sci-hub.se 参考文章(49)
M. Stasiak, M. Molenda, I. Opaliński, W. Błaszczak, Mechanical Properties of Native Maize, Wheat, and Potato Starches Czech Journal of Food Sciences. ,vol. 31, pp. 347- 354 ,(2018) , 10.17221/348/2012-CJFS
André M. Lemos, Ana S. Abraão, Bruno R. Cruz, Maria Luísa Morgado, Magda Rebelo, Fernando M. Nunes, Effect of granular characteristics on the viscoelastic and mechanical properties of native chestnut starch (Castanea sativa Mill) Food Hydrocolloids. ,vol. 51, pp. 305- 317 ,(2015) , 10.1016/J.FOODHYD.2015.05.021
Ayenampudi Surendra Babu, Ramanathan Parimalavalli, Shalini Gaur Rudra, Effect of citric acid concentration and hydrolysis time on physicochemical properties of sweet potato starches. International Journal of Biological Macromolecules. ,vol. 80, pp. 557- 565 ,(2015) , 10.1016/J.IJBIOMAC.2015.07.020
Peter Halley, Luc Avérous, None, Starch polymers: from genetic engineering to green applications Elsevier. pp. 1- 461 ,(2014) , 10.1016/B978-0-444-53730-0.09990-5
Na Hu, Xin Gu, Luning Li, Jie Ouyang, Fengjun Wang, Jianzhong Wang, Zhiyong Fan, Synthesis and Evaluation of Microstructure of Phosphorylated Chestnut Starch Journal of Food Process Engineering. ,vol. 37, pp. 75- 85 ,(2014) , 10.1111/JFPE.12061
María Dolores Alvarez, Wenceslao Canet, Dynamic Viscoelastic Behavior of Vegetable-Based Infant Purees Journal of Texture Studies. ,vol. 44, pp. 205- 224 ,(2013) , 10.1111/JTXS.12011
Senay Simsek, Emine Nur Herken, Maribel Ovando-Martinez, Chemical composition, nutritional value and in vitro starch digestibility of roasted chickpeas Journal of the Science of Food and Agriculture. ,vol. 96, pp. 2896- 2905 ,(2016) , 10.1002/JSFA.7461
H. C. Srivastava, R. S. Parmar, G. B. Dave, Studies on Dextrinization. Part I. Pyrodextrinization of Corn Starch in the Absence of Any Added Catalyst Starch - Stärke. ,vol. 22, pp. 49- 54 ,(1970) , 10.1002/STAR.19700220204
R. Moreira, F. Chenlo, M.D. Torres, J. Glazer, Rheological properties of gelatinized chestnut starch dispersions: Effect of concentration and temperature Journal of Food Engineering. ,vol. 112, pp. 94- 99 ,(2012) , 10.1016/J.JFOODENG.2012.03.021
M.D. Torres, R. Moreira, F. Chenlo, M.H. Morel, Effect of water and guar gum content on thermal properties of chestnut flour and its starch Food Hydrocolloids. ,vol. 33, pp. 192- 198 ,(2013) , 10.1016/J.FOODHYD.2013.03.004