Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development

Amylose-free and wild-type cassava starches were fermented for up to 30 days and oven- or sun-dried. The specific volume (ν) after baking was measured in native and fermented starches. The average ν (across treatments) for waxy starch was 3.5 times higher than that in wild-type starches (17.6 vs. 4.8 cm3 g−1). The best wild-type starch (obtained after fermentation and sun-drying) had considerably poorer breadmaking potential than native waxy cassava (8.4 vs. 16.4 cm3 g−1, respectively). The best results were generally obtained through the synergistic combination of fermentation (for about 10–14 days) and sundrying. Fermentation reduced viscosities and the weight average molar mass led to denser macromolecules and increased branching degree, which are linked to a high loaf volume. The absence of amylose, however, was shown to be a main determinant as well. Native waxy starch (neutral in taste, gluten-free, and considerably less expensive than the current alternatives to cassava) could become a new ingredient for the formulation of clean label-baked or fried expanded products

Structural characterization of novel cassava starches with low and high-amylose contents in comparison with other commercial sources

Two new mutant cassava starches with extreme amylose contents (0 and 30 31%) have been recently reported. These mutants are drastically different from normal cassava starch whose amylose content typically ranges between 15 and 25%. The new mutants were compared with five normal cassava starches (ranging from 16.8 to 21.5% amylose) and commercial versions of amylose-free or normal potato and maize starch. Macromolecular features, crystallinity, granule sizes, and thermal properties of these starches were compared. The structure of cassava amylopectin was not modified by the waxy mutation and waxy cassava starch exhibited properties similar to the ones of waxy maize starch. Waxy cassava and maize show similar View the MathML source and View the MathML source of amylopectin (between 408 × 106 g mol?1 and 520 × 106 g mol?1; 277 285 nm, respectively), whereas waxy potato amylopectin has lower View the MathML source and View the MathML source. On the contrary, the higher-amylose mutations induced by gamma rays radiation in cassava, modified deeply the branching pattern of amylopectin as well as the starch characteristics and properties: View the MathML source and View the MathML source decreased, while branching degree increased. These modifications resulted in changes in starch granule ultrastructure (e.g. decreased starch crystallinity), a weak organized structure, and increased susceptibility to mild acid hydrolysis. The distinctive properties of the new cassava starches demonstrated in this article suggest new opportunities and commercial applications for tropical sources of starch

A new insight into the physicochemical, functional, and macromolecular properties of banana starch

International audienc

Effects of high temperatures during grain filling on grain composition and seed quality of wheat, oilseed rape and pea

Effects of high temperatures during grain filling on grain composition and seed quality of wheat, oilseed rape and pea. 31. ISTA Congres

Plasticization of starch by a ionic liquid: melt processing and mechanical properties

International audienc

Thermoplastic starch plasticized by an ionic liquid

International audienceThermoplastic starch (TPS) plasticized by 1-butyl-3-methylimidazolium chloride ([BMIM]CI) was obtained by melt processing. The resulting electrically conductive TPS samples were less hygroscopic than glycerol plasticized TPS samples. Despite this lower water uptake, [BMIM]CI seems to be intrinsically a more efficient plasticizer of starch. [BMIM]CI plasticized TPS samples show a much higher elongation at break in the rubbery state than the glycerol plasticized TPS samples. Their unusually low rubbery Young's modulus for thermoplastic starch (0.5 MPa) suggests a strong reduction of hydrogen bonds between the starch chains due to the presence of the ionic liquid. A detailed IR spectroscopy analysis supports this interpretation

Physicochemical, Functional, and Macromolecular Properties of Waxy Yam Starches Discovered from Mapuey (Dioscorea trifida) Genotypes in the Venezuelan Amazon

Mapuey tubers in Venezuela are staple food for indigenous peoples from the Caribbean coast and Amazon regions. Noticeable differences between genotypes of yam starches were observed. Granules were large, triangular, or shell-shaped with monomodal particle size distribution between 24.5 and 35.5 ?m. Differential scanning calorimetry (DSC) analyses revealed onset gelatinization temperatures from 69.1 to 73.4 °C with high gelatinization enthalpy changes from 22.4 to 25.3 J g?1. All X-ray diffractograms of starches exhibit B-type crystallinity. Crystallinity degrees varied from 24% to 40%. The highest crystallinity was found for the genotype having the highest amylose content. Iodo-colorimetric, amperometric, and DSC amylose determinations varied from 1.4 to 8.7%, 2.2 to 5.9%, and 1.4 to 3.5% for Amazonian genotypes, in comparison with commercial Mapuey starches: 12.0, 9.5, and 8.7%, respectively. Solubility and swelling power at 90 °C varied from 2.1 to 4.4% and 20.5 to 37.0%, respectively. Gel clarity fluctuated from 22.4 to 79.2%, and high rapid visco analyzer (RVA) viscosity was developed at 5% starch suspension (between 1430 and 2250 cP). Amylopectin weight average molar mass M?w, radius of gyration RG, hydrodynamic coefficient ?G, and apparent molecular density dGapp were determined using high-performance size exclusion chromatography (HPSEC) and asymmetrical flow field flow fractionation (A4F) techniques coupled with multiangle laser light scattering (MALLS) on the Dioscorea trifida genotypes exhibiting the lowest and highest amylose contents. Amylopectins showed very similar molecular conformations. M?w values were 1.15 × 108 and 9.06 × 107 g mol?1 using HPSEC and A4F, respectively, thus, 3?5 times lower than those reported with the same techniques for other yam species, and very close to those of potato and cassava amylopectins. This discovery of a new natural amylose-free starch in the neglected yam Mapuey could present some potential for the food industry

Characterization of hyperbranched glycopolymers produced <i>in vitro</i> using enzymes

International audienc