Hydration level significantly impacts the freezable - and unfreezable -water contents of native and modified starches

Detalhes bibliográficos
Autor(a) principal: GERÇEKASLAN,Kamil Emre
Data de Publicação: 2021
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200426
Resumo: Abstract The freezable- and unfreezable-water contents of corn and waxy corn starches (native, pregelatinized and retrograded) were analyzed at various hydration levels (25, 35, 45, 55, 65, 75, 85%) using Differential Scanning Calorimetry (DSC). The unfreezable water contents and also the temperature of onset (To), peak (Tp) and endset (Te) of the peaks' in all samples were increased with increasing hydration level. Water absorption index (WAI) and water solubility index (WSI) values of the pregelatinized and retrograded starch samples were significantly higher (p<0.05) than their native counterparts. RVA profiles revealed that modified starches had higher viscosity values than natural starches.
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spelling Hydration level significantly impacts the freezable - and unfreezable -water contents of native and modified starchescorn-waxy corn starchDSCphysical modificationsRVAunfreezable waterAbstract The freezable- and unfreezable-water contents of corn and waxy corn starches (native, pregelatinized and retrograded) were analyzed at various hydration levels (25, 35, 45, 55, 65, 75, 85%) using Differential Scanning Calorimetry (DSC). The unfreezable water contents and also the temperature of onset (To), peak (Tp) and endset (Te) of the peaks' in all samples were increased with increasing hydration level. Water absorption index (WAI) and water solubility index (WSI) values of the pregelatinized and retrograded starch samples were significantly higher (p<0.05) than their native counterparts. RVA profiles revealed that modified starches had higher viscosity values than natural starches.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200426Food Science and Technology v.41 n.2 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.04520info:eu-repo/semantics/openAccessGERÇEKASLAN,Kamil Emreeng2021-04-05T00:00:00Zoai:scielo:S0101-20612021000200426Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-04-05T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Hydration level significantly impacts the freezable - and unfreezable -water contents of native and modified starches
title Hydration level significantly impacts the freezable - and unfreezable -water contents of native and modified starches
spellingShingle Hydration level significantly impacts the freezable - and unfreezable -water contents of native and modified starches
GERÇEKASLAN,Kamil Emre
corn-waxy corn starch
DSC
physical modifications
RVA
unfreezable water
title_short Hydration level significantly impacts the freezable - and unfreezable -water contents of native and modified starches
title_full Hydration level significantly impacts the freezable - and unfreezable -water contents of native and modified starches
title_fullStr Hydration level significantly impacts the freezable - and unfreezable -water contents of native and modified starches
title_full_unstemmed Hydration level significantly impacts the freezable - and unfreezable -water contents of native and modified starches
title_sort Hydration level significantly impacts the freezable - and unfreezable -water contents of native and modified starches
author GERÇEKASLAN,Kamil Emre
author_facet GERÇEKASLAN,Kamil Emre
author_role author
dc.contributor.author.fl_str_mv GERÇEKASLAN,Kamil Emre
dc.subject.por.fl_str_mv corn-waxy corn starch
DSC
physical modifications
RVA
unfreezable water
topic corn-waxy corn starch
DSC
physical modifications
RVA
unfreezable water
description Abstract The freezable- and unfreezable-water contents of corn and waxy corn starches (native, pregelatinized and retrograded) were analyzed at various hydration levels (25, 35, 45, 55, 65, 75, 85%) using Differential Scanning Calorimetry (DSC). The unfreezable water contents and also the temperature of onset (To), peak (Tp) and endset (Te) of the peaks' in all samples were increased with increasing hydration level. Water absorption index (WAI) and water solubility index (WSI) values of the pregelatinized and retrograded starch samples were significantly higher (p<0.05) than their native counterparts. RVA profiles revealed that modified starches had higher viscosity values than natural starches.
publishDate 2021
dc.date.none.fl_str_mv 2021-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200426
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200426
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.04520
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.41 n.2 2021
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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