The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia

The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia
Title:
The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia
Other Titles:
Foods
Publication Date:
12 February 2020
Citation:
Grace, N.C.F.; Jeyakumar Henry, C. The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia. Foods 2020, 9, 182.
Abstract:
Starches and flours used commonly in Asia (tapioca, sweet potato, sago, water chestnut, and high amylose maize starch, red rice and kithul flour) were characterized in terms of their chemical composition, morphological, functional, pasting, thermal, gelling and in vitro digestibility properties. It was observed that the differences in their chemical composition and structure influenced their properties. High amylose maize was the most stable, thus it required the highest gelatinization temperature which was observed in both the differential scanning calorimetry (DSC) and pasting profiles. Kithul flour had a significantly lower rate of digestion (p < 0.05) than the other samples (except for high amylose maize starch). Unlike high amylose maize starch, it had a gelatinization temperature that could be achieved during cooking, and had good gelling properties.
License type:
http://creativecommons.org/licenses/by/4.0/
Funding Info:
This research was funded by A*STAR BMRC (Biomedical Research Council) under the grant title: IAFPP (HBMS Domain): H17/01/a0/A11 Food Structure Engineering for Nutrition and Health-CNRC Core Fund
Description:
ISSN:
2304-8158
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