DSC study of mixtures of wheat flour and potato, sweet potato, cassava, and yam starches.

Differential scanning calorimetry (DSC) traces at a 30 wt% suspension were studied for mixture of wheat flour and following starches: potato (PS), sweet potato (SPS), yam (YS), and cassava (CS) at 10% to 50% starch. In the endothermal transition, the gelatinization peak temperature of the first peak...

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Main Authors: Sarker, Md. Zaidul Islam, Absar, Nurul, Kim, Sun Ju, Suzuki, Tatsuro, Karim, A. A., Yamauchi, Hiroaki, Noda, Takahiro
Format: Article
Language:English
Published: Elsevier 2008
Online Access:http://psasir.upm.edu.my/id/eprint/14145/
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Institution: Universiti Putra Malaysia
Language: English
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spelling my.upm.eprints.141452014-09-22T14:11:19Z http://psasir.upm.edu.my/id/eprint/14145/ DSC study of mixtures of wheat flour and potato, sweet potato, cassava, and yam starches. Sarker, Md. Zaidul Islam Absar, Nurul Kim, Sun Ju Suzuki, Tatsuro Karim, A. A. Yamauchi, Hiroaki Noda, Takahiro Differential scanning calorimetry (DSC) traces at a 30 wt% suspension were studied for mixture of wheat flour and following starches: potato (PS), sweet potato (SPS), yam (YS), and cassava (CS) at 10% to 50% starch. In the endothermal transition, the gelatinization peak temperature of the first peak (TP1) was attributed to the wheat flour and that of the second peak (TP2), to the starches. The TP1 of the control wheat flour was lower (62.6 °C) than the TP2 of the control PS (67.1 °C), SPS (77.6 °C), YS (67.2 °C), and CS (69.7 °C). In the endotherm of the mixtures, the TP1 was always closer to that of control wheat (about 62 °C). In contrast, the TP2 of the mixtures was always shifted towards higher values than those of the control starches. However, the TP2 was found to be lower as the starch in the mixtures was increased, and the values ranged from 68.6 to 69.4 °C, 80.1 to 82.2 °C, 69.3 to 70.7 °C, and 73.3 to 74.3 °C for the wheat–PS, wheat–SPS, wheat–YS, and wheat–CS mixtures, respectively, at 10% to 50% starch. The apparent shifting towards higher temperatures resulted in a more prominent biphasic gelatinization behavior due to the influence of the wheat gluten in the mixtures of wheat flour and starches. Elsevier 2008 Article PeerReviewed Sarker, Md. Zaidul Islam and Absar, Nurul and Kim, Sun Ju and Suzuki, Tatsuro and Karim, A. A. and Yamauchi, Hiroaki and Noda, Takahiro (2008) DSC study of mixtures of wheat flour and potato, sweet potato, cassava, and yam starches. Journal of Food Engineering, 86 (1). pp. 68-73. ISSN 0260-8774 10.1016/j.jfoodeng.2007.09.011 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
description Differential scanning calorimetry (DSC) traces at a 30 wt% suspension were studied for mixture of wheat flour and following starches: potato (PS), sweet potato (SPS), yam (YS), and cassava (CS) at 10% to 50% starch. In the endothermal transition, the gelatinization peak temperature of the first peak (TP1) was attributed to the wheat flour and that of the second peak (TP2), to the starches. The TP1 of the control wheat flour was lower (62.6 °C) than the TP2 of the control PS (67.1 °C), SPS (77.6 °C), YS (67.2 °C), and CS (69.7 °C). In the endotherm of the mixtures, the TP1 was always closer to that of control wheat (about 62 °C). In contrast, the TP2 of the mixtures was always shifted towards higher values than those of the control starches. However, the TP2 was found to be lower as the starch in the mixtures was increased, and the values ranged from 68.6 to 69.4 °C, 80.1 to 82.2 °C, 69.3 to 70.7 °C, and 73.3 to 74.3 °C for the wheat–PS, wheat–SPS, wheat–YS, and wheat–CS mixtures, respectively, at 10% to 50% starch. The apparent shifting towards higher temperatures resulted in a more prominent biphasic gelatinization behavior due to the influence of the wheat gluten in the mixtures of wheat flour and starches.
format Article
author Sarker, Md. Zaidul Islam
Absar, Nurul
Kim, Sun Ju
Suzuki, Tatsuro
Karim, A. A.
Yamauchi, Hiroaki
Noda, Takahiro
spellingShingle Sarker, Md. Zaidul Islam
Absar, Nurul
Kim, Sun Ju
Suzuki, Tatsuro
Karim, A. A.
Yamauchi, Hiroaki
Noda, Takahiro
DSC study of mixtures of wheat flour and potato, sweet potato, cassava, and yam starches.
author_facet Sarker, Md. Zaidul Islam
Absar, Nurul
Kim, Sun Ju
Suzuki, Tatsuro
Karim, A. A.
Yamauchi, Hiroaki
Noda, Takahiro
author_sort Sarker, Md. Zaidul Islam
title DSC study of mixtures of wheat flour and potato, sweet potato, cassava, and yam starches.
title_short DSC study of mixtures of wheat flour and potato, sweet potato, cassava, and yam starches.
title_full DSC study of mixtures of wheat flour and potato, sweet potato, cassava, and yam starches.
title_fullStr DSC study of mixtures of wheat flour and potato, sweet potato, cassava, and yam starches.
title_full_unstemmed DSC study of mixtures of wheat flour and potato, sweet potato, cassava, and yam starches.
title_sort dsc study of mixtures of wheat flour and potato, sweet potato, cassava, and yam starches.
publisher Elsevier
publishDate 2008
url http://psasir.upm.edu.my/id/eprint/14145/
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