| 1. |
- Agyei-Amponsah, Joyce, et al.
(författare)
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Effect of Substituting Sunflower Oil with Starch-Based Fat Replacers on Sensory Profile, Tribology, and Rheology of Reduced-Fat Mayonnaise-Type Emulsions
- 2021
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Ingår i: Starke (Weinheim). - : Wiley-VCH Verlag. - 0038-9056 .- 1521-379X. ; 73:3-4
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Tidskriftsartikel (refereegranskat)abstract
- This study investigates the effect of substituting sunflower oil with two starch-based fat-replacers on the rheological and lubricating properties, as well as the sensory properties of reduced-fat mayonnaise-type emulsions. Lipid-modified maize starch fat replacers containing amylose–lipid complexes, maize starch with 1.5% stearic acid and maize starch with 2% monoglyceride, are used to formulate reduced-fat mayonnaise-type emulsions at 0% (full-fat control), 50%, 80%, and 98% level of oil replacement. Reduced-fat emulsions containing starch/monoglyceride are rated similar (p > 0.05) to the full-fat mayonnaise at all the oil replacement levels in terms of smoothness, creaminess, melting, and mouth-coating. They also have similarities in terms of thickness and easy-to-swallow sensory attributes, up to a 50% substitution level. For the corresponding starch/stearic acid emulsions, the smoothness, thickness, creaminess, and mouth-coating attributes are rated lower while the melting and easy-to-swallow attributes are rated higher than for the starch/monoglyceride emulsions. In general, all the reduced-fat emulsions exhibit good lubrication. The ability of the reduced-fat emulsions to support the highly viscous structure provided by the presence of amylose–lipid complexes in the fat replacers is better for the starch/monoglyceride fat replacer than for the starch/stearic acid fat replacer.
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| 2. |
- Agyei-Amponsah, Joyce, et al.
(författare)
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Sensory, Tribological, and Rheological Profiling of “Clean Label” Starch–Lipid Complexes as Fat Replacers
- 2019
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Ingår i: Starke (Weinheim). - : Wiley-VCH Verlag. - 0038-9056 .- 1521-379X.
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Tidskriftsartikel (refereegranskat)abstract
- Dietary fat is highlighted as one of the critical risk factors that contribute to a number of chronic diseases. In this study, the sensory profile, tribological, and rheological properties of starch–lipid complexes, as a potential fat replacer, is investigated. Starch–lipid complexes are formulated by incorporating food friendly chemicals (stearic acid and monoglyceride) into maize starch by wet-heat processing and compared with a commercial fat replacer. The starch–lipid complexes have good lubricating properties and are described by the panelists as being glossy, smooth, creamy, and easy-to-swallow. All the complexes exhibited a shear thinning behavior and had lower firmness, due to their non-gelling ability compared to the commercial fat replacer. The properties of starch–lipid complexes for non-gelling, good lubricating, smooth, and creamy can be related to the formation of amylose–lipid complexes and other properties. The complexes have the potential to produce non-gelling emulsions having a creamy and smooth texture with no adverse effect on the overall aroma and flavor.
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| 3. |
- Bahrami, Bahador, et al.
(författare)
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Incorporation of Extracted Mucor indicus Fungus Chitin Nanofibers into Starch Biopolymer: Morphological, Physical, and Mechanical Evaluation
- 2021
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Ingår i: Starch. - : John Wiley & Sons. - 0038-9056. ; 73:7-8
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Tidskriftsartikel (refereegranskat)abstract
- Bio-nanocomposites based on starch are reinforced by different percentages of chitin nanofibers (ChNFs) and compatibilized by glycerol. Nanofibers are extracted from Mucor indicus fungus through different chemo-mechanical pretreatments. The mechnical, chemo-physical, and morphological properties of the nanocomposite starch films were evaluated and compared with the unfilled thermoplastic starch (TPS) film. Based on the obtained results, Young's modulus of the film at 5 wt.% ChNFs indicated 239% enhancement compared to the TPS film due to the existence of good interactions between starch and ChNFs. Moreover, the ultimate strength of the reinforced film at 5 wt.% ChNFs and the unreinforced counterpart are found to be 5.5 and 1.74 MPa, indicating 216% improvement; however, the elongation at break of the films decreases from 59.3% to 19.3% by adding 5 wt.% ChNFs. In addition, the moisture absorption of the film decreases after the incorporation of ChNFs. Based on the morphological study, ChNFs increase the roughness of the starch matrix with a homogenous morphology revealing the good dispersion of nanofibers in the TPS film. Finally, the nanocomposite film with 5 wt.% ChNFs show the best properties to employ for bio-film applications.
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| 4. |
- Bello-Pérez, Luis A., et al.
(författare)
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Whole Unripe Plantain Flour as Unconventional Carbohydrate Source to Prepare Gluten-Free Pasta with High Dietary Fiber Content and Reduced Starch Hydrolysis
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Ingår i: Starch/Staerke. - 0038-9056.
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Tidskriftsartikel (refereegranskat)abstract
- The effect of non-starch polysaccharides of whole unripe plantain flour (WUPF) on the starch hydrolysis rate provides information on the potential glycemic impact of the use of this flour to produce gluten-free foods. The aim of this study is to evaluate the effect of the non-starch polysaccharides (dietary fiber (DF)) present in the peel of unripe plantain flour on starch digestion, texture, and DF content of laminated pasta. The unripe plantain pulp flour (UPF) is used as a reference. Pasta based on these flours is prepared by sheeting. Proximate composition, cooking quality, texture, polyphenol content, antioxidant activity, and starch hydrolysis rate of the pasta are evaluated. An appreciable higher DF content is recorded in the cooked WUPF pasta which is associated with the non-starch polysaccharides of the peel. In general, the cooking quality and texture of both pastas are similar, falling within the range considered for good quality pasta. The resistant starch content is higher in the pasta of WUPF. The presence of polyphenols in the cooked WUPF pasta may also contribute to reducing the starch digestion rate. The WUPF can be an alternative to preparing gluten-free pasta with reduced starch hydrolysis and high DF content.
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| 5. |
- Bertoft, Eric
(författare)
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A Study of the Internal Structure in Cassava and Rice Amylopectin
- 2009
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Ingår i: Starch/Stärke. - : Wiley. - 0038-9056 .- 1521-379X. ; 61, s. 557-569
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Tidskriftsartikel (refereegranskat)abstract
- Cassava and rice amylopectins and their phi,beta-limit dextrins were debranched and the unit chain compositions were analyzed by gel permeation chromatography and high performance anion-exchange chromatography The content of amylose and super-long amylopectin chains was 15 5-15.6% and 0.8-1.2% in cassava and 15.1-18.7% and 3 4-8 6% in rice starches, respectively. The internal unit chain profiles of the amylopectin samples were obtained from the phi,beta-limit dextrins Shott B-chains were subdivided into a major group (BS(major)) with a degree of polymerization (DP) of 8-25 and a minor group of "fingerprint" B-chains (B(fp)) with DP 3-7. Cassava and rice amylopectins possessed different amounts and patterns of B(fp)-chains The rice samples contained higher amounts of B(fp)-chains, which suggested larger size of its. clusters when compared with cassava. The content of the shortest "fingerprint" A-chains (A(fp)) was also variable, especially between the rice cultivars The position of the internal chains in the original amylopectin chain profile was traced The reconstructed B-chain profiles fitted well with the original profiles. This implied that most of the B-chains carried external chain segments of similar lengths, which corresponded to the experimentally measured average length.
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| 6. |
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| 7. |
- Bertoft, Eric
(författare)
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The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review
- 2010
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Ingår i: Starch/Stärke. - : Wiley. - 0038-9056 .- 1521-379X. ; 62, s. 389-420
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Forskningsöversikt (refereegranskat)abstract
- Recent developments in methods and instrumentation have contributed to major advances in our understanding of the fine structure of amylose and amylopectin. The structure of the starch granule slowly unravels with new insight into key structural features. Following a brief presentation of the structural features common to all starches, the most recent findings for the structure of amylose and amylopectin are reported. The organization of different types of chains in amylopectin is discussed with a critical review of the 'cluster' model leading to the presentation of alternative models. The locations of molecular components in the starch granule are described according to a progress structural order The description of the crystalline components is followed by a presentation of their supramolecular arrangements. The crystalline components comprise platelet nanocrystals which have already been identified and characterized, and other less well characterized 'blocklet components'. The location and state of amylose within the granule is also presented. This comprehensive review aims at distinguishing between those structural features that have received widespread acceptance and those that are still under debate, with the ambition of being educational and to provide stimulation for further fundamental investigation into the starch granule as a macromolecular assembly.
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| 8. |
- Camelo-Méndez, Gustavo A., et al.
(författare)
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Incorporation of whole blue maize flour increases antioxidant capacity and reduces in vitro starch digestibility of gluten-free pasta
- 2018
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Ingår i: Starch/Staerke. - : Wiley. - 0038-9056. ; 70:1-2
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Tidskriftsartikel (refereegranskat)abstract
- The development of gluten-free pasta with functional characteristics is an important strategic area for the food industry. The objective of this study was to evaluate the influence of the polyphenols present in blue maize flour (BMF) on the antioxidant properties and starch digestibility of composite gluten-free pasta. Composite pasta was prepared with 25, 50, or 75% BMF in a laboratory-scale process using white maize as the control. The addition of blue maize flour at 50% and 75% imparted high levels of protein, dietary fibre, and bioactive compounds with antioxidant capacity, which resulted in an increase in slowly digestible and resistant starch fractions in the gluten-free pasta. The anthocyanin content in BMF was positively correlated (p < 0.05) with a decrease in the predicted glycaemic index. BMF is a readily available ingredient for the production of gluten-free pasta with high dietary fibre and slowly digestible starch contents that can contribute to reduce the risk for diet-related metabolic diseases.
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| 9. |
- Contado, C, et al.
(författare)
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High-speed separation and size characterization of wheat and barley starch granules by lift-hyperlayer asymmetrical flow field-flow fractionation in synergy with SPLITT fractionation
- 2006
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Ingår i: Stärke. - : Wiley. - 0038-9056. ; 58:3-4, s. 140-154
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Tidskriftsartikel (refereegranskat)abstract
- The complementary employment of two separation techniques, one analytical-scale, the other preparative-scale, i.e. the lift-hyperlayer asymmetrical flow field-flow fractionation (AsyFIFFF) and the split flow-thin cell (SPLITT) is presented for the first time as a methodology to size-separate and rapidly characterize starch granules of different botanical origins. Very rapid separation and size characterization is achieved by AsyFIFFF and the techniques are mutually used to characterize and confirm data produced by the other. Light microscopy (LM) was used to test the quality of the performed SPLITT separations and consequently to evaluate the AsyFIFFF results. The procedure was applied to wheat and barley starch.
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| 10. |
- CURA, JA, et al.
(författare)
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AMYLOSE IS NOT STRICTLY LINEAR
- 1995
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Ingår i: STARCH-STARKE. - : Wiley. - 0038-9056 .- 1521-379X. ; 47:6, s. 207-209
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Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)
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