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Research

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15 pages, 2733 KiB

Open AccessArticle

Physicochemical and In Vitro Starch Residual Digestion Structures of Extruded Maize and Sorghum Starches Added with Sodium Stearoyl Lactylate

by Julian de la Rosa-Millan, Erick Heredia-Olea, Esther Pérez-Carrillo, Raquel Peña-Gómez and Sergio O. Serna-Saldívar

Foods 2023, 12(10), 1988; https://doi.org/10.3390/foods12101988 - 14 May 2023

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Abstract

This research aimed to characterize the physicochemical, in vitro digestion, and structural features of digestion residues of maize and sorghum starches subjected to thermoplastic extrusion, along with the influence of Sodium Stearoyl Lactylate (SSL), to obtain improved starches for food applications and to understand their behavior when consumed as a food ingredient. The morphology of the extruded materials showed remanent starch granules when SSL was used. A higher amount of medium and large linear glucan chains were found in these particles, influencing higher thermal stability (ΔH ≈ 4 J/g) and a residual crystallinity arrangement varying from 7 to 17% in the extrudates. Such structural features were correlated with their digestibility, where slowly digestible starch (SDS) and resistant starch (RS) fractions ranged widely (from 18.28 to 27.88% and from 0.13 to 21.41%, respectively). By analyzing the data with a Principal component analysis (PCA), we found strong influences of B2 and B3 type chains on the thermal stability of the extrudates. The amylose and smaller glucan chains (A and B1) also significantly affected the emulsifying and foam stability properties. This research contributes to the molecular knowledge of starch in extruded products with broad food applications. Full article

(This article belongs to the Special Issue Structural, Physicochemical, Rheological and Digestive Characteristics of Starchy Sources for Applications in Functional Foods)

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15 pages, 1459 KiB

Open AccessArticle

Effect of Proofing on the Rheology and Moisture Distribution of Corn Starch-Hydroxypropylmethylcellulose Gluten-Free Dough

by Duqin Zhang

Foods 2023, 12(4), 695; https://doi.org/10.3390/foods12040695 - 06 Feb 2023

Cited by 1 | Viewed by 1555

Abstract

Dough rheology, mainly enabled by gluten in the traditional dough, determines the end-products’ quality, particularly by affecting gas production and retention capacities during proofing. Gluten-free dough has quite different rheological performance compared with gluten-containing dough. To deepen the understanding of gluten-free dough, variations of rheology and moisture distribution of corn starch-hydroxypropylmethylcellulose (CS–HPMC) gluten-free dough in the process of proofing were studied. Significant differences were found in terms of soluble carbohydrate composition, moisture distribution, and rheology. Arabinose, glucose, fructose, and mannose were the main composition of soluble carbohydrates in CS–HPMC dough, out of which glucose was preferentially utilized during proofing. Non-freezable water content and third relaxation time decreased from 44.24% and 2171.12 ms to 41.39% and 766.4 ms, respectively, whereas the amplitudes of T₂₃ increased from 0.03% to 0.19%, indicating reduced bounded water proportion and improved water mobility with proofing time. Frequency dependence and the maximum creep compliance increased, whereas zero shear viscosity reduced, suggesting decreased molecular interactions and flowability, but improved dough rigidity. In conclusion, the reduced soluble carbohydrates and improved water mobility decreased molecular entanglements and hydrogen bonding. Furthermore, yeast growth restricted a large amount of water, resulting in declined flowability and increased rigidity. Full article

(This article belongs to the Special Issue Structural, Physicochemical, Rheological and Digestive Characteristics of Starchy Sources for Applications in Functional Foods)

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Review

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16 pages, 647 KiB

Open AccessReview

A Review on Isolation, Characterization, Modification, and Applications of Proso Millet Starch

by Simmi Ranjan Kumar, Nuttinee Tangsrianugul and Manop Suphantharika

Foods 2023, 12(12), 2413; https://doi.org/10.3390/foods12122413 - 19 Jun 2023

Cited by 5 | Viewed by 3619

Abstract

Proso millet starch (PMS) as an unconventional and underutilized millet starch is becoming increasingly popular worldwide due to its health-promoting properties. This review summarizes research progress in the isolation, characterization, modification, and applications of PMS. PMS can be isolated from proso millet grains by acidic, alkaline, or enzymatic extraction. PMS exhibits typical A-type polymorphic diffraction patterns and shows polygonal and spherical granular structures with a granule size of 0.3–17 µm. PMS is modified by chemical, physical, and biological methods. The native and modified PMS are analyzed for swelling power, solubility, pasting properties, thermal properties, retrogradation, freeze–thaw stability, and in vitro digestibility. The improved physicochemical, structural, and functional properties and digestibility of modified PMS are discussed in terms of their suitability for specific applications. The potential applications of native and modified PMS in food and nonfood products are presented. Future prospects for research and commercial use of PMS in the food industry are also highlighted. Full article

(This article belongs to the Special Issue Structural, Physicochemical, Rheological and Digestive Characteristics of Starchy Sources for Applications in Functional Foods)

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