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Rekha S. Singhal - One of the best experts on this subject based on the ideXlab platform.
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Preparation of hydroxypropyl corn and Amaranth Starch hydrolyzate and its evaluation as wall material in microencapsulation
Food chemistry, 2007Co-Authors: Amol C. Kshirsagar, Rekha S. SinghalAbstract:Hydroxypropylation of Starches lends it useful physicochemical and functional properties that are industrially important. The literature on hydroxypropylation using organic solvents for obtaining higher molar substitution (MS) is scantily available. The present work reports on hydroxypropylation of corn and a waxy Amaranth Starch to different MS with propylene oxide in an alkaline-organic medium (isopropanol). The synthesis was followed in terms of MS. The parameters optimized were Starch:isopropanol ratio (w/w), reaction temperature, reaction time and the quantity of alkali required in the process. A maximal MS of 0.180 and 0.162 were obtained for hydroxypropyl corn Starch (HPSC) and hydroxypropyl Amaranth Starch (HPSA), respectively. Enzymatic hydrolysis of the HPSC and HPSA of the above MS was carried out on a 30% (w/v) solution at a pH of 6.5 and 95 °C for varying time periods using 0.1% (w/w based on Starch) bacterial α-amylase, termamyl. The hydrolysis was terminated by adjusting the pH to 3.5 using 0.1 N HCl. The hydrolyzates were characterized in terms of dextrose equivalent and viscosity. The hydrolyzate obtained after 3 h of hydrolysis was spray dried and compared to gum arabic with respect to encapsulation of model flavourings, orange oil and lemon oil.
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Process optimization for the synthesis of octenyl succinyl derivative of waxy corn and Amaranth Starches
Carbohydrate Polymers, 2006Co-Authors: Rajesh Bhosale, Rekha S. SinghalAbstract:Abstract Modification of Starch by dicarboxylic acid anhydrides to Starch esters, containing both hydrophilic and hydrophobic groups are known to improve its emulsification properties, and can also be used for encapsulation after hydrolysis. Reports on the effect of process conditions on the extent of modification of Starches by using n -octenyl succinic anhydride ( n -OSA) are not readily available. In the present study, the process of manufacturing of OSA Starches from waxy corn and Amaranth Starch were studied with respect to the OSA/Starch ratio, pH, temperature and time of the reaction. The effects of these parameters were evaluated on the basis of degree of substitution (DS). The concluding conditions for Amaranth-OSA Starches was a reaction time of 6 h at 3% OSA/Starch ratio at 30 °C and pH 8.0 at 25% Starch concentration. For waxy corn-OSA Starch, all parameters were identical except for the reaction time of 24 h. The maximum DS achieved for both the Starches was 0.02. Emulsification capacity and oil absorption capacity of the OSA-modified Starches were more or less similar within the parameter chosen and also independent of Starch type.
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Starch-based spherical aggregates: screening of small granule sized Starches for entrapment of a model flavouring compound, vanillin
Carbohydrate Polymers, 2003Co-Authors: Tejashree A Tari, Rekha S. Singhal, Uday S. Annapure, Pushpa R. KulkarniAbstract:Abstract Spherical aggregates ranging in size from 7.5 to 45 μ obtained from four small sized Starch granules, isolated in the laboratory from Amaranth ( Amaranthus paniculatus L.), quinoa ( Chenopodium quinoa L.), rice ( Oryza sativa L.) and colocasia ( Colocasia esculenta L.) in the presence of polysaccharide bonding agents such as gum Arabic, carboxymethyl cellulose and carrageenan at 0.1–1.0% were obtained by spray drying a 20% Starch dispersion at 120 °C for entrapment of a model flavouring compound, vanillin at 5 and 10% based on Starch (bos). Uniform sized spherical aggregates were observed at 1% concentration of all the bonding agents. Gum Arabic at 1.0% with Amaranth Starch gave the best entrapment of vanillin followed by carboxymethyl cellulose and carrageenan. The recovery/retentions of vanillin at 5 and 10% bos were found to be similar, though slightly high in the case of the latter. The extent of entrapment of vanillin for various Starches decreased in the order of Amaranth>colocasia>chenopodium>rice. These trends parallel the amount of amylose in the Starches under study, and indicate a negative correlation of amylose on the extent of entrapment of vanillin held within the spherical aggregates.
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Effect of succinylation on the corn and Amaranth Starch pastes
Carbohydrate Polymers, 2002Co-Authors: Praful N Bhandari, Rekha S. SinghalAbstract:Succinylation of corn and Amaranth Starches altered their swelling power as a function of temperature and degree of substitution (DS). Brabender viscoamylogram showed decrease in gelatinisation temperature with increase in DS from 0.05 to 0.20. While the peak viscosity increased with DS for corn Starch (CSS), the reverse was found to be true for Amaranth Starch (ASS). CSS showed good stability in acidic as well as salt containing medium. Both the CSS and ASS exhibited very good freeze-thaw stability and paste clarity.
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Studies on the optimisation of preparation of succinate derivatives from corn and Amaranth Starches
Carbohydrate Polymers, 2002Co-Authors: Praful N Bhandari, Rekha S. SinghalAbstract:Abstract Conditions for the preparation of half esters of corn and small sized (1–2 μm) waxy Amaranth Starch using succinic anhydride were compared in a non-aqueous medium. The synthesis was followed in terms of % succinyl content and the degree of substitution (DS). The parameters optimised included succinic anhydride concentration, reaction time and Starch/pyridine ratio required in the process. Succinate derivatives from both the Starches gave DS as a function of the succinic anhydride concentration and reaction time. A Starch/pyridine ratio of 1:2 was found to be necessary for the reaction to be carried out smoothly.
Pushpa R. Kulkarni - One of the best experts on this subject based on the ideXlab platform.
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Starch-based spherical aggregates: screening of small granule sized Starches for entrapment of a model flavouring compound, vanillin
Carbohydrate Polymers, 2003Co-Authors: Tejashree A Tari, Rekha S. Singhal, Uday S. Annapure, Pushpa R. KulkarniAbstract:Abstract Spherical aggregates ranging in size from 7.5 to 45 μ obtained from four small sized Starch granules, isolated in the laboratory from Amaranth ( Amaranthus paniculatus L.), quinoa ( Chenopodium quinoa L.), rice ( Oryza sativa L.) and colocasia ( Colocasia esculenta L.) in the presence of polysaccharide bonding agents such as gum Arabic, carboxymethyl cellulose and carrageenan at 0.1–1.0% were obtained by spray drying a 20% Starch dispersion at 120 °C for entrapment of a model flavouring compound, vanillin at 5 and 10% based on Starch (bos). Uniform sized spherical aggregates were observed at 1% concentration of all the bonding agents. Gum Arabic at 1.0% with Amaranth Starch gave the best entrapment of vanillin followed by carboxymethyl cellulose and carrageenan. The recovery/retentions of vanillin at 5 and 10% bos were found to be similar, though slightly high in the case of the latter. The extent of entrapment of vanillin for various Starches decreased in the order of Amaranth>colocasia>chenopodium>rice. These trends parallel the amount of amylose in the Starches under study, and indicate a negative correlation of amylose on the extent of entrapment of vanillin held within the spherical aggregates.
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Physicochemical properties of hydroxypropyl derivative from corn and Amaranth Starch
Carbohydrate Polymers, 2002Co-Authors: J. Pal, Rekha S. Singhal, Pushpa R. KulkarniAbstract:Abstract Hydroxypropylation of Starches is known to impart useful physicochemical properties that are advantageously utilized both in food as well as in non-food applications. The alteration in these properties is not only dependent on the molar substitution, but is species–specific as well. The present work compares the pasting properties of hydroxypropyl derivative prepared from corn Starch and waxy Amaranthus paniculatas Starch. The properties studied were swelling power, Brabender characteristics, paste clarity and freeze–thaw stability. A remarkable improvement in freeze–thaw stability of both the Starches was the most significant finding of this work.
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A comparative account of conditions of synthesis of hydroxypropyl derivative from corn and Amaranth Starch
Carbohydrate Polymers, 2000Co-Authors: J. Pal, Rekha S. Singhal, Pushpa R. KulkarniAbstract:Abstract Conditions for the preparation of hydroxypropyl derivatives of corn and small sized (1–2 μm) waxy Amaranth Starch were compared. The synthesis was followed in terms of molar substitution (MS). The parameters optimized included propylene oxide concentration, reaction time, Starch:water ratio and the quantity of alkali required in the process. The two Starches differed considerably, and were unique in their own respect. The optimization conditions of one Starch type cannot be extended to another.
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Oxidised Starch as gum arabic substitute for encapsulation of flavours
Carbohydrate Polymers, 1998Co-Authors: Sumana Chattopadhyaya, Rekha S. Singhal, Pushpa R. KulkarniAbstract:Oxidised Starches prepared from corn and waxy Amaranth Starch under conditions optimised for development for film forming ability were compared with gum arabic and a known substitute of gum arabic for encapsulation of a model flavour compound, vanillin. Percentage vanillin encapsulated using gum arabic, amiogum 688 (a known gum arabic substitute), oxidised corn Starch and oxidised Amaranth Starch differed marginally and were found to be 57.84%, 58.61%, 60.89% and 58.61% respectively of the recoverable vanillin. Results obtained suggest the possibility of using oxidised Starch as a substitute for gum arabic in encapsulated flavours with advantages such as freedom from hygroscopicity and similar encapsulation efficiency.
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Optimisation of conditions of synthesis of oxidised Starch from corn and Amaranth for use in film-forming applications
Carbohydrate Polymers, 1997Co-Authors: Sumana Chattopadhyay, Rekha S. Singhal, Pushpa R. KulkarniAbstract:Gum arabic is used as an encapsulating agent because of its film-forming ability. However, India has to import gum arabic for its domestic requirement. Oxidised Starch has been reported as a substitute for gum arabic but no data are reported on the exact conditions of oxidation of Starch or the analytical indicators for determining the suitability of the product for such a purpose. This work reports on the effect of process conditions for oxidation of corn and waxy Amaranth Starch with film-forming ability as the major criterion. The process was followed using the analytical indicators of oxidation such as carboxyl content, chlorine consumption and ferricyanide number.
Sukhcharn Singh - One of the best experts on this subject based on the ideXlab platform.
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Tensile Strength and Solubility Studies of Edible Biodegradable Films Developed from Pseudo-cereal Starches: An Inclusive Comparison with Commercial Corn Starch
Asian Journal of Dairy and Food Research, 2020Co-Authors: Narender Kumar Chandla, Sukhcharn Singh, Sunil Kumar Khatkar, D. C. Saxena, Navdeep Jindal, Venus Bansal, Nitin WakchaureAbstract:Edible biodegradable films were prepared from Amaranth, buckwheat and commercial important corn Starches by casting method. Starch, glycerol and carboxymethyl cellulose (CMC) were used to prepare filmogenic Starch solutions in potable luke warm water, followed by ultra-sonication for homogenous mixing of the mixed ingredients. After this, heating was applied to Starch based slurried solutions until it turned into gel solutions. These filmogenic gel solutions were then dried and films were peeled off and stored in desiccator. Stored films were analyzed for functional properties viz., tensile strength, solubility and water vapor permeation. Amaranth Starch based edible biodegradable films presented considerable clarity values however buckwheat Starch and corn Starch based films exhibited good tensile strength and better solubility values. Developed edible biodegradable films from Amaranth Starch were analysed for surface structure examination by SEM. Evaluation of surface revealed uniformity, homogeneity with no surface crack on the surface of developed edible biodegradable films.
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Processing and evaluation of heat moisture treated (HMT) Amaranth Starch noodles; An inclusive comparison with corn Starch noodles
Journal of Cereal Science, 2017Co-Authors: Narender K. Chandla, Dharmesh C. Saxena, Sukhcharn SinghAbstract:Abstract AS, HMT-AS and CS Starches were studied for amylose content, swelling power, water absorption capacity, color, particle size (PSA), pasting profile (RVA) and thermal (DSC) properties. Based on the laboratory scale experiments, noodles with good expansion, minimum cooking time and firm texture were prepared. Noodles were successfully prepared from AS, HMT-AS and CS Starches. Noodles prepared from native Amaranth Starch (AS) and heat moisture treated (HMT) were tested for different functional properties and compared to cornStarch noodles. Standardized noodles were evaluated for cooking loss, texture profile (TPA), sensory and micro-structural analysis by SEM. HMT-AS noodles had experience less cooking loss of 20.15 g/100 g in comparison to AS noodles (22.20 g/100 g). The HMT-AS based Starch noodles shown firmer texture, along with augmented taste and distinct flavor in comparison to AS and CS noodles.
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Amaranth (Amaranthus spp.) Starch isolation, characterization, and utilization in development of clear edible films
Journal of Food Processing and Preservation, 2017Co-Authors: Narender K. Chandla, Dharmesh C. Saxena, Sukhcharn SinghAbstract:The aim of this study was to analyze the isolated Starches for physico-chemical, structural, and morphological characteristics and to see Amaranth Starch efficacy in formation of edible films. All the Amaranth cultivars have presented purity in range from 99.54 to 99.74% (db). Granules of Starch were found small in size ranged from 1.182 to 1.431 µm (PSA). Granules of Amaranth Starches showed tightly packed, angular, and polygonal shape (SEM). X-ray diffraction analysis indicating A type crystalline structure of isolated Starches. AHA and AHD Starches were found higher in crystalinity, swelling power, and water/oil binding capacity in comparison to AC and APR Starches. All the Starches were observed higher solubility, greater paste clarity, intermediate peak viscosity/temperature (RVA), and unique visco-elastic behavior. Isolated and characterized Amaranth Starches were tried for their application in development of edible films. During experimentation, Amaranth Starches were found suitable for formation of clear edible films of optimum properties viz. thickness, tensile strength, solubility, and water vapor permeation. Practical applications Evaluation of properties of Amaranth Starch provided information for its possible usage in food as coating material/edible film. In this study, Amaranth Starch was studied and thereby analyzed and investigated with an aim to develop Starch films. Amaranth Starch based transparent clear edible films were prepared and found that these films made could help in elimination of excessive primary packaging and add more quality to whole food in one and other way. This incursion of Amaranth Starch could be perceived as an affirmative consumer benefit in near future by maintaining the keeping quality of raw and processed foods held within up during transportation up to final consumption.
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Processing and evaluation of heat moisture treated (HMT) Amaranth Starch noodles; An inclusive comparison with corn Starch noodles
Journal of Cereal Science, 2017Co-Authors: Narender K. Chandla, Dharmesh C. Saxena, Sukhcharn SinghAbstract:Abstract AS, HMT-AS and CS Starches were studied for amylose content, swelling power, water absorption capacity, color, particle size (PSA), pasting profile (RVA) and thermal (DSC) properties. Based on the laboratory scale experiments, noodles with good expansion, minimum cooking time and firm texture were prepared. Noodles were successfully prepared from AS, HMT-AS and CS Starches. Noodles prepared from native Amaranth Starch (AS) and heat moisture treated (HMT) were tested for different functional properties and compared to cornStarch noodles. Standardized noodles were evaluated for cooking loss, texture profile (TPA), sensory and micro-structural analysis by SEM. HMT-AS noodles had experience less cooking loss of 20.15 g/100 g in comparison to AS noodles (22.20 g/100 g). The HMT-AS based Starch noodles shown firmer texture, along with augmented taste and distinct flavor in comparison to AS and CS noodles.
Marcela P. Tolaba - One of the best experts on this subject based on the ideXlab platform.
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Ball Milling of Amaranth Starch-Enriched Fraction. Changes on Particle Size, Starch Crystallinity, and Functionality as a Function of Milling Energy
Food and Bioprocess Technology, 2014Co-Authors: Diego F. Roa, Patricio R. Santagapita, M. Pilar Buera, Marcela P. TolabaAbstract:Starch-enriched fractions of Amaranth grain were obtained from planetary ball milling and subsequently studied for particle size reduction, hydration properties, and crystallinity loss. Wide-angle X-ray scattering (WAXS) was used to evaluate the crystalline of Starch-enriched fractions, using an iterative smoothing algorithm to estimate amorphous background scattering. This methodology was then used to determine initial crystallinity and monitor crystallinity loss during this process. The attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) showed that ball-milling treatment significantly decreased ( p
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Amaranth Milling Strategies and Fraction Characterization by FT-IR
Food and Bioprocess Technology, 2014Co-Authors: Diego F. Roa, Patricio R. Santagapita, M. Pilar Buera, Marcela P. TolabaAbstract:Amaranth nutritional value has been widely recognized, but the required conditions for its processing cannot be adapted to traditional technologies. For the proposal of alternative strategies, the changes of several components should be understood. Enriched Starch and lipid–protein fractions of Amaranth flour upon different milling treatments were obtained and characterized by attenuated total reflectance–Fourier transform-infrared spectroscopy. Starch- and lipid–protein-enriched Amaranth fractions were obtained by abrasive milling; Amaranth Starch was isolated by wet-milling procedure, and flour samples were obtained from planetary ball milling. Changes on Starch, protein, and lipids relative contents, on Starch crystallinity and on lipids and protein stability after milling and 6-month storage, were evaluated. The Fourier transform-infrared (FT-IR) spectroscopy peaks of the main grain components were identified in the middle-infrared range. By calculating the ratios between height intensities of selected specific peaks, several characteristics of the samples could be explained: increased protein content and lipid proportion of the enriched fraction; decrease of the Starch crystallinity degree by abrasive milling and especially by ball milling due to Starch amorphization during these processes; and lipids modification in milled and in 6-month aged samples. FT-IR analysis can be considered a rapid, nondestructive, solvent-free, sensitive, and useful tool to investigate Starch, lipid, and protein modifications provoked by processing and storage as well as to determine, based on intensity ratio, the relative proportion of grain components within Amaranth milling fractions. The abrasive milling associated to planetary ball milling to obtain modified different fractions is presented as an interesting strategy for the processing of Amaranth grain.
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Ball Milling of Amaranth Starch-Enriched Fraction. Changes on Particle Size, Starch Crystallinity, and Functionality as a Function of Milling Energy
Food and Bioprocess Technology, 2014Co-Authors: Diego F. Roa, Patricio R. Santagapita, M. Pilar Buera, Marcela P. TolabaAbstract:Starch-enriched fractions of Amaranth grain were obtained from planetary ball milling and subsequently studied for particle size reduction, hydration properties, and crystallinity loss. Wide-angle X-ray scattering (WAXS) was used to evaluate the crystalline of Starch-enriched fractions, using an iterative smoothing algorithm to estimate amorphous background scattering. This methodology was then used to determine initial crystallinity and monitor crystallinity loss during this process. The attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) showed that ball-milling treatment significantly decreased (p < 0.05) the intensity ratios of the bands at 1,039 and 1,014 cm−1 corresponding to the crystalline/amorphous part of Starch structure. Starch crystallinity degree decreased by ball milling due to Starch amorphization during this process. An excellent correlation was found between crystallinity degree obtained by WAXS and ATR-FTIR data for the whole ball-milled-analyzed samples. The energy required for size reduction was satisfactorily explained using a generalized grinding equation. A decrease of span and median diameter (D50) indicated sample homogenization during ball milling. Water absorption index and water solubility increased with crystallinity loss during process. The flour produced at the higher milling energy (6.52 kJ/g), with a mean size of 68 ± 1 μm, showed a low crystallinity degree (
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ball milling of Amaranth Starch enriched fraction changes on particle size Starch crystallinity and functionality as a function of milling energy
Food and Bioprocess Technology, 2014Co-Authors: Patricio R. Santagapita, Diego F. Roa, Pilar M Buera, Marcela P. TolabaAbstract:Starch-enriched fractions of Amaranth grain were obtained from planetary ball milling and subsequently studied for particle size reduction, hydration properties, and crystallinity loss. Wide-angle X-ray scattering (WAXS) was used to evaluate the crystalline of Starch-enriched fractions, using an iterative smoothing algorithm to estimate amorphous background scattering. This methodology was then used to determine initial crystallinity and monitor crystallinity loss during this process. The attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) showed that ball-milling treatment significantly decreased (p < 0.05) the intensity ratios of the bands at 1,039 and 1,014 cm−1 corresponding to the crystalline/amorphous part of Starch structure. Starch crystallinity degree decreased by ball milling due to Starch amorphization during this process. An excellent correlation was found between crystallinity degree obtained by WAXS and ATR-FTIR data for the whole ball-milled-analyzed samples. The energy required for size reduction was satisfactorily explained using a generalized grinding equation. A decrease of span and median diameter (D50) indicated sample homogenization during ball milling. Water absorption index and water solubility increased with crystallinity loss during process. The flour produced at the higher milling energy (6.52 kJ/g), with a mean size of 68 ± 1 μm, showed a low crystallinity degree (<5 %), and high water absorption and solubility indexes in comparison to the Starch-enriched fraction sample. Particle activation provided by ball-milling process can offer chances for Starch application such as sorbent agent in food or pharmaceutical industries.
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Mechanical and thermal characteristics of Amaranth Starch isolated by acid wet-milling procedure
LWT - Food Science and Technology, 2012Co-Authors: M.a. Loubes, A.n. Calzetta Resio, Marcela P. Tolaba, Constantino SuarezAbstract:Abstract Effects of soaking conditions during acid wet-milling of Amaranth grain on mechanical and thermal properties of Amaranth Starch were investigated. A factorial design based on temperature (40–60 °C) and SO 2 concentration (0.1–1.0 g/L) was used. Dynamic oscillatory tests involved heating and cooling cycles (25–90 °C) with tempering at 90 °C followed by a frequency sweep (0.1–20 Hz) at constant temperature. Thermal properties of Starch suspensions were based on DSC tests. Viscoelastic modulus and thermal properties were affected by both factors, being significant the interaction effect. Maximum values of viscoelastic modulus at the end of heating and cooling steps were determined for samples corresponding to soaking conditions of 50 °C and 1.0 g/L SO 2 . Based on Ross-Murphy index from frequency sweep analysis it was found that paste behavior occurs at 60 °C and 0.1 g/L, while at 47.4 °C and 0.72 g/L Starch suspension gave a strong gel. Onset (61.7 °C) and peak (66.2 °C) temperatures showed a minimum at 50 °C and 1.0 g/L. As SO 2 concentration decreased, the end of gelatinization took place at lower temperature. Maximum gelatinization enthalpy (12.7 J/g) was found at 40 °C and 0.1 g/L SO 2 .
Narender K. Chandla - One of the best experts on this subject based on the ideXlab platform.
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Processing and evaluation of heat moisture treated (HMT) Amaranth Starch noodles; An inclusive comparison with corn Starch noodles
Journal of Cereal Science, 2017Co-Authors: Narender K. Chandla, Dharmesh C. Saxena, Sukhcharn SinghAbstract:Abstract AS, HMT-AS and CS Starches were studied for amylose content, swelling power, water absorption capacity, color, particle size (PSA), pasting profile (RVA) and thermal (DSC) properties. Based on the laboratory scale experiments, noodles with good expansion, minimum cooking time and firm texture were prepared. Noodles were successfully prepared from AS, HMT-AS and CS Starches. Noodles prepared from native Amaranth Starch (AS) and heat moisture treated (HMT) were tested for different functional properties and compared to cornStarch noodles. Standardized noodles were evaluated for cooking loss, texture profile (TPA), sensory and micro-structural analysis by SEM. HMT-AS noodles had experience less cooking loss of 20.15 g/100 g in comparison to AS noodles (22.20 g/100 g). The HMT-AS based Starch noodles shown firmer texture, along with augmented taste and distinct flavor in comparison to AS and CS noodles.
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Amaranth (Amaranthus spp.) Starch isolation, characterization, and utilization in development of clear edible films
Journal of Food Processing and Preservation, 2017Co-Authors: Narender K. Chandla, Dharmesh C. Saxena, Sukhcharn SinghAbstract:The aim of this study was to analyze the isolated Starches for physico-chemical, structural, and morphological characteristics and to see Amaranth Starch efficacy in formation of edible films. All the Amaranth cultivars have presented purity in range from 99.54 to 99.74% (db). Granules of Starch were found small in size ranged from 1.182 to 1.431 µm (PSA). Granules of Amaranth Starches showed tightly packed, angular, and polygonal shape (SEM). X-ray diffraction analysis indicating A type crystalline structure of isolated Starches. AHA and AHD Starches were found higher in crystalinity, swelling power, and water/oil binding capacity in comparison to AC and APR Starches. All the Starches were observed higher solubility, greater paste clarity, intermediate peak viscosity/temperature (RVA), and unique visco-elastic behavior. Isolated and characterized Amaranth Starches were tried for their application in development of edible films. During experimentation, Amaranth Starches were found suitable for formation of clear edible films of optimum properties viz. thickness, tensile strength, solubility, and water vapor permeation. Practical applications Evaluation of properties of Amaranth Starch provided information for its possible usage in food as coating material/edible film. In this study, Amaranth Starch was studied and thereby analyzed and investigated with an aim to develop Starch films. Amaranth Starch based transparent clear edible films were prepared and found that these films made could help in elimination of excessive primary packaging and add more quality to whole food in one and other way. This incursion of Amaranth Starch could be perceived as an affirmative consumer benefit in near future by maintaining the keeping quality of raw and processed foods held within up during transportation up to final consumption.
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Processing and evaluation of heat moisture treated (HMT) Amaranth Starch noodles; An inclusive comparison with corn Starch noodles
Journal of Cereal Science, 2017Co-Authors: Narender K. Chandla, Dharmesh C. Saxena, Sukhcharn SinghAbstract:Abstract AS, HMT-AS and CS Starches were studied for amylose content, swelling power, water absorption capacity, color, particle size (PSA), pasting profile (RVA) and thermal (DSC) properties. Based on the laboratory scale experiments, noodles with good expansion, minimum cooking time and firm texture were prepared. Noodles were successfully prepared from AS, HMT-AS and CS Starches. Noodles prepared from native Amaranth Starch (AS) and heat moisture treated (HMT) were tested for different functional properties and compared to cornStarch noodles. Standardized noodles were evaluated for cooking loss, texture profile (TPA), sensory and micro-structural analysis by SEM. HMT-AS noodles had experience less cooking loss of 20.15 g/100 g in comparison to AS noodles (22.20 g/100 g). The HMT-AS based Starch noodles shown firmer texture, along with augmented taste and distinct flavor in comparison to AS and CS noodles.