Starches For Food Application: Chemical Technological And Health Properties 1ed:

Starches for Food Application: Chemical, Technological and Health Properties examines the scientific, technological and nutritional knowledge of different types of starches, including their production and application in food, health and the environment. The book covers the links between biosynthesis, structure and the environmental impact on processing and nutrition. In addition, it covers starch identification and evaluation methods, along with production methodologies for food application, new sources of starch, modified starches for food application, and the relationship between starch, nutrition and health. Covers all aspects of starch in relation to foods, i.e., from the production and modification of starch, to the function and application of starch in food Offers a practical reference guide that compiles information on new sources of starch in food, starch application, modification and new starches for health benefits Brings scientific, technological and nutritional knowledge of starch for food applications to bridge the gap between health and environment Cover Starches for Food Application: Chemical, Technological and Health Properties Copyright Dedication Contributors Preface 1. Basic Principles: Composition and Properties of Starch 1.1 Introduction 1.2 Obtaining Starch 1.3 Chemical Composition of Starch 1.4 Properties 1.4.1 Gelatinization and Retrogradation 1.4.2 Ability to Undergo Changes 1.5 Conclusion References Further Reading 2. Identification and Analysis of Starch 2.1 Introduction 2.2 Identification of the Starch Grain 2.3 Physicochemical Characterization 2.3.1 Separation of Amylose and Amylopectin 2.3.1.1 Amylose 2.3.1.2 Amylopectin 2.3.2 Intermediate and Phytoglycogen Material 2.4 Morphological and Structural Characterization 2.4.1 Polarized Light Microscopy 2.4.2 Scanning Electron Microscopy 2.4.3 Confocal Laser Scanning Microscopy 2.4.4 Atomic Force Microscopy 2.4.5 Differential Scanning Calorimetry 2.4.6 Nuclear Magnetic Resonance 2.4.7 X-ray Diffraction 2.4.8 Fourier-Transform Infrared Spectroscopy 2.5 Rheological Characterization 2.5.1 Empirical Rheology 2.5.2 Syneresis 2.6 Technological Characterization 2.6.1 Swelling Power and Solubility 2.6.2 Freeze-Thaw Stability 2.6.3 Other Methodologies 2.7 Nutritional Characterization 2.8 Biodegradation of Starch-Based Packages 2.9 Future Trends 2.10 Conclusion References Further Reading 3. Cereal Starch Production for Food Applications 3.1 Starch Overview 3.1.1 Starch Components 3.2 Starch Production and Modification 3.2.1 Isolation Process 3.2.2 Starch Modification 3.3 Physicochemical and Functional Properties 3.3.1 Gelatinization 3.4 Starch Digestibility 3.5 Food Applications 3.6 Final Remarks References Further Reading 4. Starch Extracted From Corms, Roots, Rhizomes, and Tubers for Food Application 4.1 Introduction 4.2 Commercial Starch Worldwide 4.3 Crops that Store Starch in Underground Organs 4.3.1 Plants Capable of Storing Starch in Underground Structures 4.3.2 What Differentiates the Starches Extracted From Underground Organs? 4.3.2.1 White Color Is a Distinctive Feature of Starches 4.3.2.2 The Crystallinity Pattern Is Also a Distinctive Feature of Starches 4.3.2.3 Shape and Size of Starch Granules as Indicative 4.3.2.4 Influence of Plant Genetics on the Starch Characteristics 4.3.2.5 Organic Phosphate Content in the Starch Structure 4.3.2.6 Technological Properties and Relations to Industrial Applications 4.3.2.6.1 Pasting Properties of the Starch Extracted from Underground Organs 4.3.2.7 Interactions of Starch with Other Ingredients Used in Food 4.3.3 Issues with Commercial-Scale Production 4.3.3.1 The Arrowroot Case (Maranta arundinacea L.) 4.3.4 Issues with Commercial-Scale Starch Extraction 4.4 How to Find Interesting Starches With Potential Uses 4.5 The Starches With the Most Potential: Their Advantages and Disadvantages 4.6 Final Considerations References 5. Starch Valorization From Corm, Tuber, Rhizome, and Root Crops: The Arrowroot (Maranta arundinacea L.) Case 5.1 Introduction. Why Arrowroot Starch? 5.2 The Genetic Variation of the Brazilian Arrowroot 5.3 Botanical Aspects and Rhizome Characterization of Maranta arundinacea Variety Comum 5.4 The Arrowroot Starch 5.4.1 Composition of Rhizome and Arrowroot Starch 5.4.2 Size and Shape of Arrowroot Starch Granules According to the Literature 5.4.3 Pasting Properties of Arrowroot Starch 5.4.4 Technological Properties of Arrowroot Starch 5.5 Commercial Cultivation of Arrowroot: What We Have and What We Need 5.5.1 Challenges to Scale Up Production 5.5.2 Evidence of the Differentiated Quality of the Starch of Arrowroot (Maranta arundinacea L.) 5.6 Arrowroot Extraction Using Small-Scale Equipment 5.7 The Future: Final Considerations Acknowledgments References Further Reading 6. Physical Modifications of Starch 6.1 Introduction 6.2 Conventional Gelatinization Processes 6.2.1 Conventional Cooking 6.2.2 Cooking With the Limitation of Water 6.3 Microwave Cooking 6.4 Heat-Moisture Treatment 6.5 Cold-Water Swelling 6.6 Annealing 6.7 High Hydrostatic Pressure 6.8 Milling 6.9 High-Speed Shear 6.10 Ultrasonic Modification 6.11 Cold Plasma 6.12 Other Physical Modification Methods 6.12.1 Radio Frequency 6.12.2 Pulsed Electric Fields 6.12.3 Freeze-Thaw Process 6.12.4 γ-Ray and Electron Beam Irradiation 6.12.5 Combination of Physical Methods 6.12.6 Production of Starch Nanoparticles 6.13 Future Perspectives References 7. Starches Modified by Nonconventional Techniques and Food Applications 7.1 Introduction 7.2 γ-Irradiation 7.3 Electron Beam 7.4 Plasma 7.5 Ultrasonic Treatment 7.6 Microwave 7.7 Conclusions References 8. Physicochemical Properties, Modifications, and Applications of Resistant Starches 8.1 Introduction 8.2 Definitions and Types of Resistant Starch 8.3 Production and Modification of Resistant Starch 8.4 Physiological Effects of Resistant Starch 8.5 Physicochemical Properties of Resistant Starch 8.6 Food Applications of Resistant Starch 8.6.1 Cereal Products 8.6.1.1 Bread 8.6.1.2 Pasta and Snacks 8.6.1.3 Muffins and Cookies 8.6.2 Meat and Dairy Products 8.6.3 Starch-Based Edible Films and Coatings 8.6.4 Prebiotics, Probiotics, and Microencapsulation 8.7 Conclusion References 9. Technological and Nutritional Applications of Starches in Gluten-Free Products 9.1 Introduction 9.2 Gluten-Free Breads 9.3 Understanding the Role of Starch in Gluten-Free Products 9.3.1 Starch Properties Relevant to Gluten-Free Products 9.3.2 Modified Starches 9.3.3 Influence of Ingredients and Additives on Starch 9.4 Relationship Between Starch Properties and Gluten-Free Product Performance Acknowledgments References 10. Starch-Based Edible Films and Coatings: An Eco-friendly Alternative for Food Packaging 10.1 General Overview 10.2 Starch as a Sustainable Polymer 10.3 Film-Forming Methods 10.3.1 Solution Casting (Wet Process) 10.3.2 Melt Processing (Dry Process) 10.4 Properties of Starch-Based Films 10.5 Starch-Based Composites and Nanocomposites 10.6 Increasing the Shelf Life of Foods 10.7 Conclusions and Future Perspectives Acknowledgments References Index A B C D E F G H I K L M N O P Q R S T U V W X Y Back Cover __Starches for Food Application: Chemical, Technological and Health Properties__