Influence of freeze-drying and fresh cooking on starch morphology and physicochemical and thermal properties of various tropical tubers.
Flours
Freeze-drying
Fresh cooking
Physicochemical
Starch
Thermal properties
Tropical tubers
Journal
International journal of biological macromolecules
ISSN: 1879-0003
Titre abrégé: Int J Biol Macromol
Pays: Netherlands
ID NLM: 7909578
Informations de publication
Date de publication:
31 Jul 2021
31 Jul 2021
Historique:
received:
28
11
2020
revised:
14
05
2021
accepted:
20
05
2021
pubmed:
29
5
2021
medline:
29
7
2021
entrez:
28
5
2021
Statut:
ppublish
Résumé
Flours and starches extracted from the tropical tubers underwent freeze-drying and cooking in comparison with fresh cooking. Freeze-dried and cooked starch (FDS) granules were found to have different shapes and collapsed arrangement whereas freshly cooked starch (FCS) granules had the least varied structures. The freeze-dried flours had larger structures compared to freshly cooked flours. The physicochemical parameters were high in Dioscorea esculenta (DE)-FDS, followed by Amorphophallus paeoniifolius (AP)-FDS and other samples whereas D. alata (DA)-FCS had the lowest, whereas flours followed similar trend. FDS (42.1%) had the highest solubility index and swelling power whereas FCS (11.1%) showed the lowest. The syneresis and light transmittance levels were higher in FDS and FDF. The freeze dried flour and starch showed higher onset (T
Identifiants
pubmed: 34048837
pii: S0141-8130(21)01111-9
doi: 10.1016/j.ijbiomac.2021.05.136
pii:
doi:
Substances chimiques
Starch
9005-25-8
Types de publication
Comparative Study
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
1794-1806Informations de copyright
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