Comparison of pasting and gel stabilities of waxy and normal starches from potato, maize, and rice with those of a novel waxy cassava starch under thermal, chemical, and mechanical stress
Functional properties of normal and waxy starches from maize, rice, potato, and cassava as well as the modified waxy maize starch COLFLO 67 were compared. The main objective of this study is to position the recently discovered spontaneous mutation for amylose-free cassava starch in relation to the o...
| Autores principales: | , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
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American Chemical Society
2010
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/43287 |
| _version_ | 1855523263846809600 |
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| author | Sánchez, T. Dufour, D.L. Moreno, I.X. Ceballos, H. |
| author_browse | Ceballos, H. Dufour, D.L. Moreno, I.X. Sánchez, T. |
| author_facet | Sánchez, T. Dufour, D.L. Moreno, I.X. Ceballos, H. |
| author_sort | Sánchez, T. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Functional properties of normal and waxy starches from maize, rice, potato, and cassava as well as the modified waxy maize starch COLFLO 67 were compared. The main objective of this study is to position the recently discovered spontaneous mutation for amylose-free cassava starch in relation to the other starches with well-known characteristics. Paste clarity, wavelength of maximum absorption (?max), pasting properties, swelling power, solubility, and dispersed volume fraction measurements and gel stability (acid and alkaline resistance, shear, refrigeration, and freeze/thaw stability) were evaluated in the different types and sources of starch included in this study. ?max in the waxy cassava starch was reduced considerably in comparison with that of normal cassava starch (535 vs 592 nm). RVA peak viscosity of waxy cassava starch was larger than in normal cassava starch (1119 vs 937 cP) and assumed a position intermediate between the waxy potato and maize starches. Acid, alkaline, and shear stability of waxy cassava starch were similar to normal cassava except for alkaline pH, at which it showed a low effect. Gels from normal root and tuber starches after refrigeration and freeze/thaw had lower syneresis than cereal starches. Gels from waxy starches (except for potato) did not present any syneresis after 5 weeks of storage at 4 °C. Waxy cassava starch was the only one not showing any syneresis after 5 weeks of storage at ?20 °C. Natural waxy cassava starch is, therefore, a promising ingredient to formulate refrigerated or frozen food. |
| format | Journal Article |
| id | CGSpace43287 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2010 |
| publishDateRange | 2010 |
| publishDateSort | 2010 |
| publisher | American Chemical Society |
| publisherStr | American Chemical Society |
| record_format | dspace |
| spelling | CGSpace432872025-01-27T15:00:52Z Comparison of pasting and gel stabilities of waxy and normal starches from potato, maize, and rice with those of a novel waxy cassava starch under thermal, chemical, and mechanical stress Sánchez, T. Dufour, D.L. Moreno, I.X. Ceballos, H. manihot esculenta potatoes maize rice starch chemicophysical properties storage health foods papa maíz arroz almidón propiedades fisicoquímicas almacenamiento alimentos sanos Functional properties of normal and waxy starches from maize, rice, potato, and cassava as well as the modified waxy maize starch COLFLO 67 were compared. The main objective of this study is to position the recently discovered spontaneous mutation for amylose-free cassava starch in relation to the other starches with well-known characteristics. Paste clarity, wavelength of maximum absorption (?max), pasting properties, swelling power, solubility, and dispersed volume fraction measurements and gel stability (acid and alkaline resistance, shear, refrigeration, and freeze/thaw stability) were evaluated in the different types and sources of starch included in this study. ?max in the waxy cassava starch was reduced considerably in comparison with that of normal cassava starch (535 vs 592 nm). RVA peak viscosity of waxy cassava starch was larger than in normal cassava starch (1119 vs 937 cP) and assumed a position intermediate between the waxy potato and maize starches. Acid, alkaline, and shear stability of waxy cassava starch were similar to normal cassava except for alkaline pH, at which it showed a low effect. Gels from normal root and tuber starches after refrigeration and freeze/thaw had lower syneresis than cereal starches. Gels from waxy starches (except for potato) did not present any syneresis after 5 weeks of storage at 4 °C. Waxy cassava starch was the only one not showing any syneresis after 5 weeks of storage at ?20 °C. Natural waxy cassava starch is, therefore, a promising ingredient to formulate refrigerated or frozen food. 2010-04-01 2014-09-24T08:41:54Z 2014-09-24T08:41:54Z Journal Article https://hdl.handle.net/10568/43287 en Limited Access American Chemical Society |
| spellingShingle | manihot esculenta potatoes maize rice starch chemicophysical properties storage health foods papa maíz arroz almidón propiedades fisicoquímicas almacenamiento alimentos sanos Sánchez, T. Dufour, D.L. Moreno, I.X. Ceballos, H. Comparison of pasting and gel stabilities of waxy and normal starches from potato, maize, and rice with those of a novel waxy cassava starch under thermal, chemical, and mechanical stress |
| title | Comparison of pasting and gel stabilities of waxy and normal starches from potato, maize, and rice with those of a novel waxy cassava starch under thermal, chemical, and mechanical stress |
| title_full | Comparison of pasting and gel stabilities of waxy and normal starches from potato, maize, and rice with those of a novel waxy cassava starch under thermal, chemical, and mechanical stress |
| title_fullStr | Comparison of pasting and gel stabilities of waxy and normal starches from potato, maize, and rice with those of a novel waxy cassava starch under thermal, chemical, and mechanical stress |
| title_full_unstemmed | Comparison of pasting and gel stabilities of waxy and normal starches from potato, maize, and rice with those of a novel waxy cassava starch under thermal, chemical, and mechanical stress |
| title_short | Comparison of pasting and gel stabilities of waxy and normal starches from potato, maize, and rice with those of a novel waxy cassava starch under thermal, chemical, and mechanical stress |
| title_sort | comparison of pasting and gel stabilities of waxy and normal starches from potato maize and rice with those of a novel waxy cassava starch under thermal chemical and mechanical stress |
| topic | manihot esculenta potatoes maize rice starch chemicophysical properties storage health foods papa maíz arroz almidón propiedades fisicoquímicas almacenamiento alimentos sanos |
| url | https://hdl.handle.net/10568/43287 |
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