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...

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Main Authors:	Sarker, Md. Zaidul Islam, Absar, Nurul, Kim, Sun-Ju, Suzuki, Tatsuro, Abdul Karim, Aidah, Yamauchi, Hiroaki, Noda, Takahiro
Format:	Article
Language:	English
Published:	Elsevier Inc. 2008
Subjects:	QD Chemistry
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

id	iium-24851
recordtype	eprints
spelling	iium-248512013-01-18T08:24:46Z http://irep.iium.edu.my/24851/ 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 Abdul Karim, Aidah Yamauchi, Hiroaki Noda, Takahiro QD Chemistry 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 Inc. 2008 Article PeerReviewed application/pdf en cc_by_nd http://irep.iium.edu.my/24851/1/JFOODFNG-5.pdf Sarker, Md. Zaidul Islam and Absar, Nurul and Kim, Sun-Ju and Suzuki, Tatsuro and Abdul Karim, Aidah 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 02608774 http://dx.doi.org/10.1016/j.jfoodeng.2007.09.011 doi:10.1016/j.jfoodeng.2007.09.011
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	QD Chemistry
spellingShingle	QD Chemistry Sarker, Md. Zaidul Islam Absar, Nurul Kim, Sun-Ju Suzuki, Tatsuro Abdul Karim, Aidah Yamauchi, Hiroaki Noda, Takahiro DSC study of mixtures of wheat flour and potato, sweet potato, cassava, and yam starches
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 Abdul Karim, Aidah Yamauchi, Hiroaki Noda, Takahiro
author_facet	Sarker, Md. Zaidul Islam Absar, Nurul Kim, Sun-Ju Suzuki, Tatsuro Abdul Karim, Aidah 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 Inc.
publishDate	2008
url	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
first_indexed	2023-09-18T20:37:09Z
last_indexed	2023-09-18T20:37:09Z
_version_	1777409122386313216

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

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