Article
Biochemistry & Molecular Biology
Yonglin He, Fayin Ye, Jianming Tao, Zehua Zhang, Guohua Zhao
Summary: This study investigated the effects of aqueous ozonation on the multi-scale structure and physicochemical properties of sweet potato starch. It was found that ozonation did not significantly alter the granular level structure, but led to tremendous changes at the molecular level, resulting in prominent alternations in the technological performance of sweet potato starch.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Jiayi Su, Chang Tan, Yang Gao, Ying Feng
Summary: LC-MS/MS was used to investigate free phenols released from purple sweet potato under different hydrolysis conditions. The phenolic acids interacted with PSPS through noncovalent hydrogen bonds, influencing the properties of PSPS. The influence of the four phenolic acids on the properties of PSPS was in the order of 4-hydroxybenzoic acid > ferulic acid > caffeic acid > isoferulic acid.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Jianlou Mu, Gang Wu, Zhizhou Chen, Axelle Klosek, Magaret A. Brennan, Xiaodan Hui, Charles S. Brennan
Summary: Adding blackcurrant or strawberry powder into sweet potato and potato starches significantly altered the properties of pastes, increased antioxidant activities, and reduced the amount of reducing sugar released during in vitro digestion. Additionally, blackcurrant powder exhibited stronger antioxidant and hypoglycaemic properties compared to strawberry powder at higher concentrations.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Bo-Ru Chen, Qing-Hui Wen, Xin-An Zeng, Rahaman Abdul, Ume Roobab, Fei-Yue Xu
Summary: The study investigated the physicochemical properties and structural changes of potato starch esterified with octenyl succinic anhydride (OSA) assisted with pulsed electric field (PEF), showing that PEF treatment during esterification resulted in significant modification of pasting properties and improved reaction efficiency. The results suggest that PEF could be a potential eco-friendly and cost-effective physical technique for preparing starch products with desired paste behaviors.
CARBOHYDRATE POLYMERS
(2021)
Article
Food Science & Technology
Giselle de Lima paixao e silva, Juliana Aparecida Correia Bento, Luiz Artur Mendes Bataus, Manoel Soares Soares Junior, Marcio Caliari
Summary: The physical autoclave method was used in this study to modify purple and beige sweet potato starches, resulting in increased gelatinization temperatures and water absorption values, as well as decreased final viscosity and setback values. This method shows potential for future research on the application of these starches in processed foods.
Article
Food Science & Technology
Shi-Yi Wang, Chen Zhang, Qiao-Quan Liu, Zhi-Juan Wang, Ke-Xing Wan, Jian-Ya Qian, Liang Zhang, Chunsen Wu, Qian Li
Summary: Critical melting pretreatment and freeze-thawing treatment were used to modify the structure of potato starch. The pretreatment induced granular swelling and disruption of crystalline structure, resulting in increased viscosity and decreased breakdown. Soluble starch released during the treatments tended to reassociate, improving thermal stability and water and oil absorption of the starch.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Shahzad Hussain, Abdellatif A. Mohamed, Mohamed S. Alamri, Mohamed A. Ibraheem, Akram A. Abdo Qasem, Tawfiq Alsulami, Ibrahim A. Ababtain
Summary: This study aimed to explore the effects of locally available natural sources of gum hydrocolloids as a natural modifier of different starch properties. The results showed that the addition of acetylated cactus gum or acacia gum increased the viscosity of starch, altered the pasting temperature and thermal properties, and reduced the hardness of starch gels. Furthermore, all starch gels exhibited non-Newtonian shear thinning behavior and time-dependent thixotropic properties. The addition of acetylated cactus gum also resulted in a higher activation energy for starch gels.
Article
Chemistry, Applied
Eunyeong Sim, Jihyun Kim, Hong-Sik Kim, Hye-Young Park, Hye-Sun Choi
Summary: The composition and properties of potatoes have been studied, but the effects of different cultivation periods on these factors are unclear. This study analyzed the physicochemical quality characteristics of three potato cultivars at different cultivation periods. The results showed that the quality characteristics of potatoes were more influenced by genetic characteristics than by the cultivation period.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Chemistry, Applied
Alberto A. Escobar-Puentes, Simon Yobanny Reyes-Lopez, Alvaro de Jesus Ruiz Baltazar, Veronica Lopez-Teros, Abraham Wall-Medrano
Summary: This study investigated the molecular interactions between beta-carotene and sweet potato starch using a bleaching-restitution strategy. The results showed that the interaction between beta-carotene and starch primarily occurred through hydrogen bonding and CH-π stacking, which altered the molecular order and crystallinity of the starch and increased its resistance to digestion.
FOOD HYDROCOLLOIDS
(2022)
Article
Biochemistry & Molecular Biology
Shanshan Zhang, Minghui Yue, Xiaowei Yu, Sihua Wang, Jing Zhang, Chenjie Wang, Chengye Ma
Summary: This study investigated the interactions between potato starch and barley beta-glucan and their effects on pasting, rheological, gelling, and structural properties. It was found that barley beta-glucan interacted with starch through hydrogen bonds, delaying starch gelatinization and enhancing the gelling properties of starch gels.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Polymer Science
Katarzyna Walkowiak, Krzysztof Przybyl, Hanna Maria Baranowska, Krzysztof Koszela, Lukasz Masewicz, Michal Piatek
Summary: This study focuses on improving the physical modification of native starch with temperature changes and finds that the suggested method of starch modification using microwave power has an impact on the change in starch granules. The LF-NMR method determines the temperature range in which the creation of a starch polymer network occurs, leading to a better-quality structure of potato starch gels.
Article
Polymer Science
Greta Adamczyk, Magdalena Krystyjan, Piotr Kuzniar, Przemyslaw Lukasz Kowalczewski, Inna Bobel
Summary: This study investigated the effects of adding chia seeds on the properties of starch pastes and gels, revealing a greater impact on normal potato starch compared to waxy potato starch.
Article
Food Science & Technology
Jiahui Xu, Taotao Dai, Jun Chen, Xuemei He, Xixiang Shuai, Chengmei Liu, Ti Li
Summary: The study reveals that three types of polymeric proanthocyanidins with different degrees of polymerization have significant effects on the physicochemical characteristics and digestion properties of potato starch. Lower degree of polymerization PPC shows stronger impacts on short-term retrogradation and gelling performance, while larger PPC molecules affect recrystallization and digestive characteristics to a greater extent.
Article
Food Science & Technology
Rajdeep Singh, Sukhpreet Kaur, Poonam Aggarwal
Summary: This study explored different properties of potato starches from various cultivars and found that they have higher swelling power, solubility, and viscosities compared to corn starch. One specific potato starch, Kufri Pukhraj, was selected for making a non-cereal pudding mix due to its distinct pasting properties. The results showed that the non-cereal pudding mix using potato starch can be a potential replacement for corn starch in terms of quality and storage stability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Guanghui Li, Xueli Gao, Yonghui Wang, Shenghua He, Weiyun Guo, Jihong Huang
Summary: This study examined the physical properties of superfine grinding sweet potato leaves (SPLs) powder and their effects on cooking, texture, and sensory properties of starch noodles. The results showed that the physical properties of SPLs powders decreased with milling time increased, and the cooking, texture, and sensory properties of SPLs sweet potato starch noodles (SPLSNs) improved as the particle size of SPLs decreased. The micro- and molecular structures of SPLSNs were also explored.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Vijay Singh Chhetri, Marlene E. Janes, Joan M. King, William Doerrler, Achyut Adhikari
LWT-FOOD SCIENCE AND TECHNOLOGY
(2019)
Article
Food Science & Technology
Kristen Kramer, Millicent Yeboah-Awudzi, Nicholas Magazine, Joan M. King, Zhimin Xu, Jack N. Losso
JOURNAL OF FUNCTIONAL FOODS
(2019)
Article
Biotechnology & Applied Microbiology
Dorra Djebbi-Simmons, Wenqing Xu, Marlene Janes, Joan King
Article
Food Science & Technology
Gabriella M. Paz, Joan M. King, Witoon Prinyawiwatkul, Chelsea M. O. Tyus, Ricardo J. S. Aleman
JOURNAL OF FOOD SCIENCE
(2020)
Article
Food Science & Technology
Phillip Luu, Vijay Singh Chhetri, Marlene E. Janes, Joan M. King, Achyut Adhikari
Article
Food Science & Technology
Phillip Luu, Vijay Singh Chhetri, Marlene E. Janes, Joan M. King, Achyut Adhikari
Summary: The study showed that low concentrations of gaseous chlorine dioxide can effectively reduce pathogen levels on strawberries and blueberries, with significant disinfection effects on E. coli O157:H7, Listeria monocytogenes, and Salmonella. The reduction in pathogen levels varied with treatment time depending on the type of pathogen.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Ricardo S. Aleman, Anita Morris, Witoon Prinyawiwatkul, Marvin Moncada, Joan M. King
Summary: The LSU AgCenter developed a high-protein rice cultivar called Frontiere, which was analyzed for its physicochemical and thermal properties and compared with commercial rice flours. The rheological properties were mainly affected by amylose and protein content, and cupcakes made from different flours showed differences in texture and color. This research provides useful information for ingredient companies interested in using this high-protein rice flour in bakery products.
Article
Food Science & Technology
Ricardo S. Aleman, Gabriella Paz, Anita Morris, Witoon Prinyawiwatkul, Marvin Moncada, Joan M. King
Summary: The combination of brown rice flour, tapioca starch, and potato starch can be used to develop gluten free bakery products, and optimization through mixture design can result in cupcakes with good texture and taste.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Ricardo S. Aleman, Jhunior A. Marcia, Ismael Montero-Fernandez, Joan King, Shirin Kazemzadeh Pournaki, Roberta Targino Hoskin, Marvin Moncada
Summary: Liquor-based hot sauces show differences in physicochemical properties, volatile compounds, microbiological quality, and sensory scores compared to traditional vinegar-based hot sauces. These sauces have higher pH, viscosity, and L* values, and lower TA, a*, and b* values than vinegar-based hot sauces. Sensory evaluation reveals significant impact on emotion and wellness, with bourbon and tequila samples receiving higher ratings in several wellness and emotion responses.
Article
Food Science & Technology
Ana I. Serrano Marana, Anita Morris, Witoon Prinyawiwatkul, Zhimin Xu, Joan M. King
Summary: A new biofortified high-protein rice called Cahokia Rice was used to develop a gluten-free pasta. The high-protein rice flour pastas had better cooking quality and texture compared to the commercial rice flour pastas, but there is room for improvement in terms of color, firmness, and stickiness.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Food Science & Technology
Ricardo S. Aleman, Gabriella Paz, Witoon Prinyawiwatkul, Marvin Moncada, Joan M. King
Summary: This study investigates the interaction effects of a new high protein rice cultivar, Frontiere brown rice flour (HPBRF), with tapioca starch (TS) and potato starch (PS) on pasting properties. The effects of HPBRF on pasting properties of other commonly used starches in gluten-free products have not been tested before. Pasting properties are analyzed using a Rapid Visco Analyzer, and rheological and thermal characterization are done using differential scanning calorimetry and a rheometer. The blends of HPBRF and PS exhibit changes in pasting properties compared to PS alone, with decreased breakdown viscosity and peak viscosity. The ternary mixture also shows decreased retrogradation potential for HPBRF, indicating improved stability during storage.
Article
Food Science & Technology
Franklin Delarca Ruiz, Ricardo S. Aleman, Shirin Kazemzadeh Pournaki, Mallerly Sarmiento Madrid, Andrea Muela, Yeimi Mendoza, Jhunior Marcia Fuentes, Witoon Prinyawiwatkul, Joan M. King
Summary: Gluten-free bread is being developed using different sources like rice and starchy plants. Ethnical groups in Honduras use teosinte seeds to produce gluten-free flour for traditional baked goods and beverages. The quality of gluten-free products depends on flour properties such as amylose content, particle size, and water absorption capacity. By mixing different cereal grains, the physicochemical properties of baked goods can be optimized. In this study, bread was developed from teosinte, high-protein brown rice, and high-protein white rice flours, and analyzed for hardness, specific volume, and color. The results showed that the addition of teosinte flour to brown rice or white rice flour improved the specific volume and hardness of the bread.
Article
Food Science & Technology
Diego Garcia, Seung Woon You, Ricardo S. Aleman, Joan M. King, Slavko Komarnytsky, Roberta Targino Hoskin, Marvin Moncada
Summary: Mushroom by-products have the potential to be used as food ingredients due to their economical and eco-friendly nature. The protein by-product from mushrooms was characterized and found to have high fiber content, making it suitable for the formulation of high-fiber food products.
Article
Food Science & Technology
Gabriella M. Paz, Joan M. King, Witoon Prinyawiwatkul
Summary: The study found that rice flour with higher protein can be used in gluten-free bread without affecting its properties, and consumers are more willing to purchase bread with higher protein content.
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Christopher Ringuette, John Finley, Witoon Prinyawiwatkul, Joan M. King
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY
(2019)
