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Effect of drying temperatures on starch-related functional and thermal properties of chestnut flours

Paper ID Volume ID Publish Year Pages File Format Full-Text
19336 43059 2012 11 PDF Available
Title
Effect of drying temperatures on starch-related functional and thermal properties of chestnut flours
Abstract

The use of starchy flours in food systems greatly depends on the related functional properties of starch. The effect of drying temperatures on starch-related functional properties of flours obtained from fruits of the two most common Portuguese Castanea sativa varieties (Martainha and Longal) was evaluated. Flours were analysed for amylose and resistant starch contents, swelling ability, pasting properties and thermal characteristics. Drying temperature is positively correlated with amylose content, resistant starch and viscoamylographic properties, mainly the temperatures higher than 40 °C. Amylograms of fruits dried at 60 °C displayed higher peak viscosity (1370 B.U. and 2260 B.U. respectively for Longal and Martainha) when compared to the other temperatures tested (40 °C, 50 °C and 70 °C). Decreases in transition temperatures and in enthalpy evaluated by thermal analysis were observed with increasing drying temperatures, suggesting modifications in starch structure during the drying process. The effects of drying temperatures were more evident in Longal variety. The flours from the two chestnut varieties and from fruits dried at low temperatures and fruits dried at high temperature showed significant differences between the evaluated properties.

► Chestnut flours were analysed for swelling ability, pasting and thermal properties. ► Drying temperatures significantly affected starch-related functional properties. ► Drying temperature is positively correlated with viscoamylographic properties. ► Transition temperatures and enthalpy decreased with the increasing of drying temperatures. ► Flour from fruits dried at 60 °C showed the best functional properties.

Keywords
Chestnut flours; Starch; Drying; Functional properties; Thermal analysis
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Effect of drying temperatures on starch-related functional and thermal properties of chestnut flours
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 90, Issue 2, April 2012, Pages 284–294
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us