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dc.contributor.author Mapengo, CR
dc.contributor.author Ray, Suprakas S
dc.contributor.author Emmambux, MM
dc.date.accessioned 2019-06-25T13:06:44Z
dc.date.available 2019-06-25T13:06:44Z
dc.date.issued 2019-03
dc.identifier.citation Mapengo, C.R., Ray, S.S.and Emmambux, M.N. 2019. Pasting properties of hydrothermally treated maize starch with added stearic acid. Food chemistry, vol 289, pp 396-403. en_US
dc.identifier.issn 0308-8146
dc.identifier.uri https://www.sciencedirect.com/science/article/pii/S0308814619304960
dc.identifier.uri https://doi.org/10.1016/j.foodchem.2019.02.130
dc.identifier.uri http://hdl.handle.net/10204/11006
dc.description Copyright: 2019 Elsevier. Due to copyright restrictions, the attached PDF file only contains the abstract of the full text item. For access to the full text item, kindly consult the publisher's website. en_US
dc.description.abstract The effects of stearic acid addition followed by hydrothermal treatment on the functional properties of maize starch were studied. Addition of stearic acid followed by hydrothermal treatment resulted in non-gelling starch. Starch with stearic acid had significantly (P < 0.05) higher viscosity as compared to heat-moisture treated starch. There was no significant difference on the pasting properties of starch with stearic acid alone and in combination with annealing. Stearic acid addition followed by heat-moisture treatment significantly reduced starch susceptibility to acid hydrolysis as compared to stearic acid alone and heat-moisture treatment alone. These changes related well with the increased amylose lipid complexes and relative crystallinity observed by the DSC and XRD, suggesting that heat-moisture treatment promoted amylopectin side chain crosslinking and amylose-stearic acid complex formation. Stearic acid addition followed by hydrothermal treatment produced a ‘clean label’ starch that can potentially substitute chemically cross-linked and non-gelling starch in the food industry. en_US
dc.language.iso en en_US
dc.publisher Elsevier en_US
dc.relation.ispartofseries Worklist;22376
dc.subject Amylose-lipid complexes en_US
dc.subject Clean label starch en_US
dc.subject Hydrothermal treatment en_US
dc.subject XRD (Wide angle X-ray scatterings) en_US
dc.subject DSC (Differential scanning calorimetry) en_US
dc.title Pasting properties of hydrothermally treated maize starch with added stearic acid en_US
dc.type Article en_US


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