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

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

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Abstract

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.

Item Type:Article
Keyword:Differential scanning calorimetry; Starches; Thermal properties
Subject:Starch.
Subject:Starch - Thermal properties.
Faculty or Institute:Faculty of Food Science and Technology
Publisher:Wiley-Blackwell
DOI Number:10.1111/j.1541-4337.2009.00078.x
Altmetrics:http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/j.1541-4337.2009.00078.x
ID Code:17383
Deposited By: Khairil Ridzuan Khahirullah
Deposited On:04 Jan 2012 01:30
Last Modified:04 Jan 2012 01:30

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