Search results for "potato starch"
showing 9 items of 9 documents
Effect of konjac glucomannan addition on aroma release in gels containing potato starch.
2014
International audience; The present study aimed to measure the retention of aroma compounds (ethyl acetate, ethyl hexanoate and carvacrol) in dispersions based on konjac glucomannan and/or potato starch, and to highlight the influence of konjac glucomannan on the mechanisms involved in aroma retention. Publications on the effect of konjac glucomannan on aroma release are scarce. Konjac glocomannan is a polysaccharide used as a food additive for its viscous and emulsifying properties. Retention of aroma compounds in dispersions was calculated from partition coefficients which were measured using the phase ratio variation method. This method, consisting of analyses of the headspace at equilib…
BIOPOLYMERS USED AS EDIBLE COATING TO LIMIT WATER TRANSFER, COLOUR DEGRADATION AND AROMA COMPOUND 2-PENTANONE LOST IN MEXICAN FRUITS
2005
Low preservation of typical fruits in countries with warm weather represents a limitation to export. A recently proposed method to increase shelf-life of fresh guava, is the application of biopolymers as edible coatings. This research involves the use of biopolymers of microbial origin obtained with low cost nutrients, to prepare edible coatings applied on mexican guava and apricot. Dextrans obtained by fermentation with Leuconostoc mesenteroides isolated from a typical mexican beverage named pulque (cactus juice fermented). Dextrans were purified by precipitation with methanol and dispersed in purified water. This procedure was repeated 3 times to eliminate carbohydrates others than dextra…
Influence of Physical Treatments on the Potato Starch Granules Micro- and Ultrastructure
2012
In this research, potato starch was subjected to ph ysical treatments in order to analyse the changes at the micro- and ultrastructural levels an d finally to identify the optimal conditions for disintegrating the starch granules. For the analysi s, 10% aqueous solutions of potato starch were treated with a) microwaves; b) heat and c) heat com bined with ultrasounds. For each treatment type, the duration was 5 minutes, excepting the microwave treatment, where the time was 1 and 5 minutes; heat power varied from 180W to 900W at the tests with microwave, temperature varied between 65 o C and 100 o C in the thermal experiments and at the thermal ana lysis combined with ultrasounds temperature …
Task-specific ionic liquid for the depolymerisation of starch-based industrial waste into high reducing sugars
2014
Development of a simple route for the catalytic conversion of starch-based industrial waste (potato peels) and potato starch into reducing sugars was investigated in two ionic liquids for comparison – 1-allyl-3-methylimidazolium chloride [AMIM]Cl and 1-(4-sulfobutyl)-3-methylimidazolium chloride [SBMIM]Cl. Over a two hour period, a 20 wt% solution containing up to 43% and 98% of reducing sugars at low temperature in aqueous [SBMIM]Cl was achieved for the starch-based waste and the potato starch, respectively. In addition, the use of microwave and low frequency ultrasound to perform the depolymerisation of the raw starch-based material was explored and compared with conventional heating proc…
Comparative Analysis of Quality Criteria for the Control of Liquefaction at the Obtaining of Starch-Based Hydrolysates
2012
Starch hydrolysates production converts starch to different kinds of products using enzymes in two steps, liquefaction and saccharification. This study investigated three types of analysis methods for the assessing and characterization of the liquefaction process: a rheological method (to measure yield stress), a chemical method (for the determination of Dextrose Equivalent DE) and a chromatographic method (HPLC to obtain the Degrees of Polymerization DPs). Potato starch with 13.5% dry substance was liquefied with the enzyme Liquozyme Supra for two hours in optimal conditions of pH and temperature. A comparative analysis between the methods to describe the liquefaction process was realise…
Aroma behaviour during steam cooking within a potato starch-based model matrix.
2012
To help understand the organoleptic qualities of steam cooked foods, the kinetics of aroma release during cooking in a potato starch based model matrix was studied. Behaviour of components having a major impact in potato flavour were studied using solid phase micro extraction-gas chromatography (SPME-GC). Evolution of microstructure of potato starch model-matrix during steam cooking process was analyzed using environmental scanning electron microscopy (ESEM). Both aroma compounds that are naturally present in starch matrix and those that were added were analyzed. Both the aroma compounds naturally presented and those added had different behaviour depending on their physico-chemical properti…
Assessment of Plant Origin By-Products as Lightweight Aggregates for Bio-Composite Bounded by Starch Binder
2022
Thermal insulation bio-composites made of plant origin by-products as bio-aggregates are one of the ways to decrease the impact of the building and construction sector on CO2 emissions. In this study, three bio-aggregates were analysed for their potential use in the production of bio-composites with potato starch binder. Technologically important properties, such as particle size, shape and compacted bulk density, as well as properties of the resulting bio-composites were identified. The main characteristics of the aggregates are relatively similar: density of 80–100 kg/m3, thermal conductivity of 0.042–0.045 W/m∙K, specific heat capacity of 1240–1330 J/g∙K, ki…
Retention of Carvacrol and Ethyl Acetate in Aqueous Gels of Potato Starch and Konjac Glucomannan
2014
The partition coefficients of two volatile compounds in dispersions containing potato starch (PS) and/or konjac glucomannan (KGM) have been determined by the phase ratio variation method using equilibrium headspace analysis by gas chromatography. The influence of the moment when volatile compounds were added and the effect of the polysaccharide dispersions were investigated. For ethyl acetate, retention by KGM was based on viscosity effect. Retention of carvacrol was important when amylose was accessible. The addition of KGM to PS suspensions decreased the retention governed by interactions with starch.
Impact of konjac glucomannan on interactions aroma compound - potato starch in a hydrated gel
2016
The objective of this study is to demonstrate that the presence of konjac glucomannan (KGM) in a potato starch matrix enhances its physical stability without inhibiting the molecular encapsulation of aroma compounds by amylose. For that purpose, the two selected polysaccharides are from plant tubers, abundant in nature.Starch is known to interact with volatile compounds either by trapping in amorphous phase or by forming inclusion complexes. This phenomenon is called molecular encapsulation. However, at high water content, these starchy matrices exhibit syneresis that can be harmful to the stability of the aroma compounds trapping over time. KGM has the ability to form highly viscous soluti…