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Thermal behavior of selected starches in presence of other food ingredients studied by Differential Scanning Calorimetry (DSC)review

This review article highlights the thermal behaviors of selected starches that were studied using differential scanning calorimetery (DSC) with data shown in various research publications. The starches of sago, potato, sweet potato, cassava, yam, and corn are included in this overview. Our examinati...

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Main Authors: Abd Elgadir, M., Bakar, Jamilah, Sarker, Zaidul Islam, Abdul Rahman, Russly, Ali Abbas, Kassim, Mat Hashim, Dzulkifly, Karim, Roselina
Format: Article
Language:English
English
Published: Wiley-Blackwell 2009
Online Access:http://psasir.upm.edu.my/id/eprint/17383/1/Thermal%20behavior%20of%20selected%20starches%20in%20presence%20of%20other%20food%20ingredients%20studied%20by%20Differential%20Scanning%20Calorimetry.pdf
http://psasir.upm.edu.my/id/eprint/17383/
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spelling my.upm.eprints.173832015-11-30T04:35:46Z http://psasir.upm.edu.my/id/eprint/17383/ Thermal behavior of selected starches in presence of other food ingredients studied by Differential Scanning Calorimetry (DSC)review Abd Elgadir, M. Bakar, Jamilah Sarker, Zaidul Islam Abdul Rahman, Russly Ali Abbas, Kassim Mat Hashim, Dzulkifly Karim, Roselina This review article highlights the thermal behaviors of selected starches that were studied using differential scanning calorimetery (DSC) with data shown in various research publications. The starches of sago, potato, sweet potato, cassava, yam, and corn are included in this overview. Our examinations indicate that thermal properties are highly affected by the type of starch, its amylose/amylopectin content, and the presence of other food ingredients such as sugar, sodium chloride, water, milk, hydrocolloids, and meat. When the heating temperatures of the starches were increased, the DSC measurements also showed an increase in the temperatures of the gelatinization (onset [To], peak [Tp], and conclusion [Tc]). This may be attributed to the differences in the degree of crystallinity of the starch, which provides structural stability and makes the granule more resistant to gelatinization. Wiley-Blackwell 2009 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/17383/1/Thermal%20behavior%20of%20selected%20starches%20in%20presence%20of%20other%20food%20ingredients%20studied%20by%20Differential%20Scanning%20Calorimetry.pdf Abd Elgadir, M. and Bakar, Jamilah and Sarker, Zaidul Islam and Abdul Rahman, Russly and Ali Abbas, Kassim and Mat Hashim, Dzulkifly and Karim, Roselina (2009) Thermal behavior of selected starches in presence of other food ingredients studied by Differential Scanning Calorimetry (DSC)review. Comprehensive Reviews in Food Science and Food Safety, 8 (3). pp. 195-201. ISSN 1541-4337 10.1111/j.1541-4337.2009.00078.x English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
description This review article highlights the thermal behaviors of selected starches that were studied using differential scanning calorimetery (DSC) with data shown in various research publications. The starches of sago, potato, sweet potato, cassava, yam, and corn are included in this overview. Our examinations indicate that thermal properties are highly affected by the type of starch, its amylose/amylopectin content, and the presence of other food ingredients such as sugar, sodium chloride, water, milk, hydrocolloids, and meat. When the heating temperatures of the starches were increased, the DSC measurements also showed an increase in the temperatures of the gelatinization (onset [To], peak [Tp], and conclusion [Tc]). This may be attributed to the differences in the degree of crystallinity of the starch, which provides structural stability and makes the granule more resistant to gelatinization.
format Article
author Abd Elgadir, M.
Bakar, Jamilah
Sarker, Zaidul Islam
Abdul Rahman, Russly
Ali Abbas, Kassim
Mat Hashim, Dzulkifly
Karim, Roselina
spellingShingle Abd Elgadir, M.
Bakar, Jamilah
Sarker, Zaidul Islam
Abdul Rahman, Russly
Ali Abbas, Kassim
Mat Hashim, Dzulkifly
Karim, Roselina
Thermal behavior of selected starches in presence of other food ingredients studied by Differential Scanning Calorimetry (DSC)review
author_facet Abd Elgadir, M.
Bakar, Jamilah
Sarker, Zaidul Islam
Abdul Rahman, Russly
Ali Abbas, Kassim
Mat Hashim, Dzulkifly
Karim, Roselina
author_sort Abd Elgadir, M.
title Thermal behavior of selected starches in presence of other food ingredients studied by Differential Scanning Calorimetry (DSC)review
title_short Thermal behavior of selected starches in presence of other food ingredients studied by Differential Scanning Calorimetry (DSC)review
title_full Thermal behavior of selected starches in presence of other food ingredients studied by Differential Scanning Calorimetry (DSC)review
title_fullStr Thermal behavior of selected starches in presence of other food ingredients studied by Differential Scanning Calorimetry (DSC)review
title_full_unstemmed Thermal behavior of selected starches in presence of other food ingredients studied by Differential Scanning Calorimetry (DSC)review
title_sort thermal behavior of selected starches in presence of other food ingredients studied by differential scanning calorimetry (dsc)review
publisher Wiley-Blackwell
publishDate 2009
url http://psasir.upm.edu.my/id/eprint/17383/1/Thermal%20behavior%20of%20selected%20starches%20in%20presence%20of%20other%20food%20ingredients%20studied%20by%20Differential%20Scanning%20Calorimetry.pdf
http://psasir.upm.edu.my/id/eprint/17383/
_version_ 1643826500352344064
score 13.211869

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