Starch and Starchy Food Products : Improving Human Health.

ISBN:

9781000636352

Title:

Author:

Bello-Pérez, Luis A.

Personal Author:

Bello-Pérez, Luis A.

Physical Description:

1 online resource (350 pages)

Series:

Food Biotechnology and Engineering Ser.

Contents:

Cover -- Half Title -- Series Page -- Title Page -- Copyright Page -- Table of Contents -- Series Preface -- Preface -- Series Editor -- Editors -- Contributors -- Chapter 1 Starch: An Overview -- 1.1 Introduction -- 1.2 Molecular Composition -- 1.3 Supramolecular Organization -- 1.3.1 Granule Structure -- 1.3.2 Morphology -- 1.3.3 Crystallinity and Double-Helical Structure -- 1.4 Minor Components -- 1.5 Properties -- 1.5.1 Gel Viscoelasticity -- 1.5.2 Digestibility -- 1.6 Modifications -- 1.6.1 Chemical Modifications -- 1.6.2 Physical Modifications -- 1.7 Conclusions -- References -- Chapter 2 Starch Extraction: Principles and Techniques -- 2.1 Location and Morphology of Starch in Cereals, Legumes and Tubers -- 2.2 Effect of Protein and Lipids on the Structure and Physicochemical Properties of Isolated Starches -- 2.2.1 Protein -- 2.2.2 Lipids -- 2.3 Milling-Induced Changes in Starch Structure -- 2.3.1 Wet Milling -- 2.3.2 Dry Milling -- 2.4 Principles to Obtain Starch in the Purest Form -- 2.4.1 Release of Starch from Cellular Matrices -- 2.4.2 Protein Removal -- 2.5 Examples of Starch Extraction -- 2.5.1 Starches with Strong Starch-Protein Interactions: Amaranthus Starches -- 2.5.2 Starch Extraction from Nonconventional Sources -- 2.6 Novel Extraction Techniques -- 2.6.1 Gluten Washing -- 2.6.2 Ultrasound-Assisted Milling -- 2.6.3 Microwave-Assisted Starch Extraction -- 2.7 Conclusions -- References -- Chapter 3 Starch: Measurement Techniques at Different Length Scales -- 3.1 Granular Structure -- 3.1.1 Light Microscopy -- 3.1.2 Scanning Electron Microscopy -- 3.1.3 Confocal Laser Scanning Microscopy -- 3.1.4 Transmission Electron Microscopy -- 3.1.5 Particle Size Analyzer -- 3.2 Ordered Structure -- 3.2.1 X-Ray Diffractometry -- 3.2.2 Raman Spectroscopy -- 3.2.3 Fourier Transform Infrared Spectroscopy.

3.2.4 Carbon-13 Nuclear Magnetic Resonance -- 3.2.5 Small-Angle X-Ray Scattering -- 3.2.6 Atomic Force Microscopy -- 3.3 Molecular Structure -- 3.3.1 High-Performance Anion-Exchange Chromatography -- 3.3.2 Fluorophore-Assisted Carbohydrate Electrophoresis -- 3.3.3 Size Exclusion Chromatography -- 3.3.4 Field-Flow Fractionation -- 3.3.5 Proton Nuclear Magnetic Resonance -- 3.4 Conclusions -- References -- Chapter 4 Functional Properties of Starch -- 4.1 Introduction -- 4.1.1 Structure of Starch -- 4.1.2 Gelatinization -- 4.1.3 Retrogradation -- 4.2 Thermal Properties -- 4.2.1 DSC Analysis of Starch Gelatinization -- 4.2.2 Factors Affecting the Thermal Properties of Gelatinization -- 4.2.2.1 Structure of Amylopectin -- 4.2.2.2 Other Factors -- 4.2.3 DSC Analysis of Starch Retrogradation -- 4.2.4 Factors Affecting the Thermal Properties of Retrogradation -- 4.2.4.1 Structure of Amylopectin -- 4.2.4.2 Other Factors -- 4.3 Swelling and Solubility of Starch -- 4.3.1 The Definitions of WSI, SP and AML -- 4.3.2 Factors Affecting WSI, SP and AML -- 4.3.2.1 Temperature -- 4.3.2.2 Amylose Content -- 4.3.2.3 Structure of Amylopectin -- 4.3.2.4 Proteins and Lipids -- 4.3.2.5 Other Factors -- 4.4 Rheological Properties -- 4.4.1 Large Deformation Analysis -- 4.4.1.1 Pasting -- 4.4.1.2 Texture Analysis -- 4.4.1.3 Steady-Flow Analysis -- 4.4.2 Small Deformation Analysis -- 4.4.2.1 Amplitude Sweep -- 4.4.2.2 Temperature Sweep -- 4.4.2.3 Frequency Sweep -- 4.5 Effect of Starch Gelatinization and Retrogradation on Starch Digestion -- 4.5.1 RS in Native and Cooked Starches -- 4.5.2 RS in Retrograded Starches -- 4.5.3 SDS of Starches -- 4.6 Conclusions -- Abbreviations -- References -- Chapter 5 Starch Modifications for Controlled Digestion -- 5.1 Introduction -- 5.2 Native Starch: Advantages and Disadvantages -- 5.3 Starch Modification -- 5.3.1 Chemical Modification.

5.3.1.1 Degradation -- 5.3.1.2 Esterification -- 5.3.1.3 Etherification -- 5.3.1.4 Cross-Linking -- 5.3.2 Physical Modification -- 5.3.2.1 Thermal Methods -- 5.3.2.2 Nonthermal Methods -- 5.3.3 Enzymatic Modification -- 5.3.4 Biological Modification -- 5.4 Innovative Methods for Starch Modification -- 5.4.1 Ionic Liquids -- 5.4.2 Supercritical CO -- 5.5 How Starch Modification Affects Starch Digestibility -- 5.6 Concluding Remarks and Future Trends -- References -- Chapter 6 Starch: Nutraceutical Properties -- 6.1 Introduction -- 6.2 Starch Digestion Fractions -- 6.3 Slowly Digestible Starch (SDS) -- 6.3.1 SDS Production -- 6.4 Resistant Starch (RS) -- 6.4.1 RS Production -- 6.5 Use of Nutraceutical Starch -- 6.6 Future Trends -- 6.7 Conclusions -- Acknowledgments -- References -- Chapter 7 Resistant Starch: The Dietary Fiber of the Starch World -- 7.1 Introduction -- 7.2 Microbial Digestion of Resistant Starch -- 7.3 Resistant Starch Modulation of the Gut Microbiome -- 7.4 RS1: Whole Grain Starches -- 7.5 RS2: B-Type and C-Type Starches -- 7.6 RS3: Retrograded Starches -- 7.7 RS4: Chemically Modified Starches -- 7.8 Interindividual Differences in Resistant Starch Impact on the Microbiome -- 7.9 Health Impacts of Resistant Starch -- Acknowledgments -- References -- Chapter 8 Starchy Flour Modification to Alter Its Digestibility -- 8.1 Introduction -- 8.2 Use of Unmodified Starchy Flours -- 8.3 Methods for Modification -- 8.4 Applications of Modified Flours -- 8.4.1 Chemical Treatment -- 8.4.2 Physical Treatments -- 8.4.3 Enzymatic Modification -- 8.5 Starch Digestibility -- 8.6 Future Trends -- 8.7 Conclusions -- Abbreviations -- References -- Chapter 9 Use of Modified Starchy Flours -- 9.1 Introduction -- 9.2 Unconventional Cereals -- 9.2.1 Bread -- 9.2.2 Cookies -- 9.2.3 Batters -- 9.2.4 Pasta and Noodles -- 9.2.5 Extruded Products.

9.3 Roots and Tubers -- 9.3.1 Bread -- 9.3.2 Batters -- 9.3.3 Pasta and Noodles -- 9.3.4 Dry Applications -- 9.3.5 Cookies and Crackers -- 9.4 Pulses -- 9.4.1 Baked Goods -- 9.4.2 Pasta -- 9.4.3 Extruded Products -- 9.4.4 Other Products -- 9.5 Andean Crops -- 9.5.1 Bread -- 9.5.2 Pasta -- 9.5.3 Extruded Products -- 9.6 Future Research -- References -- Chapter 10 Legume Starches, Their Use in Pasta Foods and Their Relationship with Human Health and Novelty Uses -- 10.1 Introduction -- 10.2 Starch Sources -- 10.3 Resistant Starch -- 10.4 Starchy Pasta and Health -- 10.4.1 Added Legume Flour to Pasta and Health -- 10.5 Novelty Uses of Legume Starch -- 10.5.1 Starch Nanoparticles -- 10.5.2 Legume Starch Films -- 10.6 Future Prospects in Novelty Applications of Legume Starch and Starchy Foods -- References -- Chapter 11 Influence of the Food Matrix on the Digestibility and Metabolic Responses to Starchy Foods -- 11.1 Introduction -- 11.2 Starch Digestion -- 11.3 Interactions of Starch with the Food Matrix -- 11.3.1 Extrinsic Factors Influencing Starch Digestion -- 11.3.1.1 Mechanical Processing -- 11.3.1.2 Cell Wall -- 11.3.2 Intrinsic Factors Influencing Starch Digestion -- 11.3.2.1 Interaction of Starch with Other Constituents of the Food -- 11.3.2.2 Protein -- 11.3.2.3 Lipids -- 11.3.2.4 Dietary Fiber -- 11.3.2.5 Phenolic Compounds -- 11.4 Influence of the Food Matrix on the Metabolic Response -- 11.5 Effect of Resistant Starch on Human Gut Microbiota and Metabolic Functions -- 11.6 Conclusions and Future Perspectives -- References -- Index.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2023. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Starch.

Added Author:

Alvarez-Ramírez, José.

Dhital, Sushil.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2023

Publication Information:

Milton :

Taylor & Francis Group,

2023.

{copy}2023.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
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Summary

Starch is one of the main staples in human food, its consumption having both positive and negative aspects. The exploration and exploitation of starches from alternative botanical sources has been increasing recently due to interest in the economic and social development of tropical and sub-tropical regional economies and in support of sustainability. The book reviews existing research on various aspects of starch, including physicochemical, nutritional and functional properties, plus applications in addition to foods. Emphasis is on the various physical and chemical modifications, which are aimed at improving the properties and applicability of starch.

Key Features

Analyzes the state of the art of the scientific and technological problems associated with starch Describes various applications of starch in foods Provides a broad view on the field of starch and starchy foods

Author Notes

Luis A. Bello-Perez, Ph.D, is a Distinguished Professor at the Department of Technological Development, Center for Development of Biotic Products at National Polytechnic Institute. He supervises research of graduate students and visiting scholars and work closely with local and global research and education. He received Bachelor in Biochemical Engineering at Acapulco Institute of Technology, Master in Bioengineering and Ph.D in Plant Biotechnology from CINVESTAV. He also worked as a post-doctoral research fellow at National Institute of Agronomic Research, and sabbatical year at Whistler Center for Carbohydrate Research. His research interest is on Starch: chemistry, technology and digestibility, with emphasis in starch from non-conventional sources. His research included the development of healthy foods, mainly bakery products, snacks and pasta with high dietary fiber content and gluten-free products. Bello-Perez has published 355 peer-reviewed research papers, 22 book chapters, and many other reviews and abstracts. He is a member of the Institute of Food Technologists, and Cereals & Grains Association. Associate Editor of Journal of the Science of Food and Agriculture, Cereal Chemistry, LWT.

Jose Alvarez-Ramirez, Ph.D., is a full-time professor of Chemical Engineering at Universidad Autonoma Metropolita, Campus Iztapalapa, at Mexico City. He supervises research of graduate students and visiting scholars and work closely with local and global research and education. He received Bachelor in Chemical Engineering at Universidad Autonoma de San Luis Potosi, and Ph.D. in Chemical Engineering at Universidad Autonoma Metropolitana, Campus Iztapalapa. He was a visiting researcher at Exxon Research and Engineering Company, Annandale, New Jersey, in 1992, and was on sabbatical year at Instituto Mexicano del Petroleo, Mexico City in 2002. His major research interest is on chemical process dynamics and control, and on food science. Special research interest is on starch properties, functionality and applications in food technology. The development of healthy foods, including bakery products, snacks and pasta with high dietary fiber content and gluten-free products is the main focus of his research group. He has published about 400 peer-reviewed research papers.

Sushil Dhital, PhD, is a Senior Lecturer at the Department of Chemical and Biological Engineering at the Monash University, Australia. Sushil completed his PhD at the University of Queensland (UQ), Australia, in 2011, elucidating the structure-property relations of starch granules, and after which he accepted a research fellow position at UQ, examining the starch-plant cell wall interactions. Sushil joined Monash University in July 2019. He currently serves as Editor for the journal Carbohydrate Polymers and is on the Editorial Board of journals Food Hydrocolloids , Food Chemistry , and Bioactive Carbohydrates and Dietary Fibre . He also serves as the Vice President of The Australasian Grain Science Association (AGSA). Sushil carries out fundamental and applied research on elucidating the structure-property-function-health relationships of food and food ingredients. His stronghold and research interest are in relating the plant molecular structures to macroscopic properties relevant to food, health, and product development. He uses cross-disciplinary approaches drawing from physics, chemistry, biology, and engineering. He uses various in vitro and in-vivo models to elucidate the fundamental mechanisms beyond the nutritional and processing functionality of food and food ingredients. Sushil has published more than 100 peer review research and review articles exceeding 4500 citations.