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 pe...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier Inc.
2008
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/24851/ http://irep.iium.edu.my/24851/ http://irep.iium.edu.my/24851/ http://irep.iium.edu.my/24851/1/JFOODFNG-5.pdf |
| Summary: | 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. |
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