All the best for your research. Hi Diana Maricruz I want to know How do you make wheat flour to be clear gel what process, equipment , and raw materials. It was just a Hypothosis…But it worked! Litterally it could save lives. Hi Diana, thank you for your article. My daughter has been diagnosed with Celiac Disease.
I am finding it very challenging to find which flours, that do not contain gluten, will produce acceptable baked foodstuffs with a good crumb. From what I understand gelatinization of the starch in a flour will affect the crumb and possibly the moisture content of the product. Please do you have any suggestions? I would be so grateful if you could help me. Thank you. Is that possible to keep the gelatinized starch solution in the freezer? Or can I freeze dry the suspension? Will this change the properties of starch suspension?
I am working on dog treats chew treats that need to be hard and tough. We pelletize the formula then injection mold the treats. The product gelatinizes in the injection molding barrel. I have a question concerning the Gelatinization of carbohydrates and what effect what it has on its sugars? When making a sauce one uses starch to thicken it. Flour is cooked for a long period of time I was wondering what does this cooking do to the sugars from a dietary standpoint does it make them more complex or more simple?
By Diana Maricruz Perez Santos When my friend Tom invited me to participate in this blog, he suggested I write about my research topic. The science of gelatinization Starch gelatinization is the process where starch and water are subjected to heat causing the starch granules to swell. From the kitchen to my thesis The organic nature of starch is not predictable in food industry processes, resulting in slow progress in terms of technology development. Science Meets Food.
Related Posts. November 10, Xiu-Qing Li, Editor. Author information Article notes Copyright and License information Disclaimer. Competing Interests: The authors have declared that no competing interests exist. Received Oct 20; Accepted Jul Copyright notice. This is an open access article, free of all copyright, and may be freely reproduced, distributed, transmitted, modified, built upon, or otherwise used by anyone for any lawful purpose.
The work is made available under the Creative Commons CC0 public domain dedication. This article has been cited by other articles in PMC. Abstract Sweetpotato has rich nutrition, good ecological adaptability and high yield. Introduction Sweetpotato Ipomoea batatas , a dicotyledonous plant, belongs to the Convolvulaceae family.
Methods Cooking methods Boiling: sweetpotato storage roots were washed with water, soaked into water in a pan followed by heating them using electric cooker. Sugar composition analysis Soluble sugars were extracted from the sweetpotato samples based on the published method [ 10 , 14 ] with minor modifications: 5 g sample of each sweetpotato mash was added to a sealed test tube. Starch content determination Starch was prepared and detected based on the method of Cao [ 21 ].
Statistical analysis All the analyses were done in triplicates. Results Effect of cooking methods on dry weight of sweetpotatoes There was no statistical difference in dry weight between freeze-dried and bake-dried sweetpotatoes under the same cooking method, regardless of some variation Table 1. Table 1 Effect of cooking methods on dry weight of sweetpotato cultivars.
Variety Raw sweetpotato Baking Boiling Steaming freezing dry baking dry freezing dry baking dry freezing dry baking dry freezing dry baking dry Jinyu Open in a separate window. Table 2 Effect of cooking methods on starch content of sweetpotato storage roots.
HPLC separation of soluble sugars from sweetpotatoes HPLC was used to analyze the composition of soluble sugars in sweetpotato storage roots. Fig 1. HPLC chromatograms of soluble sugars in sweetpotato storage roots. Effect of cooking methods on sugar composition of sweetpotatoes Cooking dramatically increased the content of soluble sugars, although it varied among cultivars Fig 2.
Fig 2. Effect of cooking methods on sugar composition in storage roots from different sweetpotato cultivars. Effect of cooking methods on reducing and non-reducing sugars of sweetpotatoes Total soluble sugar content was increased by cooking, which was primarily due to the increases of reducing sugar Fig 3. Fig 3. Effects of cooking methods on reducing and non-reducing sugars in storage roots from different sweetpotato cultivars.
Effect of cooking methods on sweetness One important edible quality index of sweetpotatoes is sweetness, which is closely related to soluble sugars [ 23 ]. Table 3 Effect of cooking methods on sweetness of sweetpotato storage roots.
Table 4 Effect of cooking methods on amylase activity of sweetpotato storage roots. Discussion Our study showed that sugar composition variation was related to the color of sweetpotato flesh. Third, the final degraded products, sugars, do not completely come from starch degradation which relies on amylases, such as lipids Our results showed that cooking decreased starch content and increased soluble sugar content, which support the well-known phenomena that cooked sweetpotato usually tastes sweeter than fresh ones.
Conclusion We determined the effects of cooking methods on starch, amylase and sugar components in four elite Chinese sweetpotato cultivars. Acknowledgments This work was supported by a special project of national modern agriculture industrial technology system CARSB , a special agricultural project in Zhejiang Province—important science and technology- new cultivar selection of drought crops in Zhejiang Province—new cultivar selection of potato and sweetpotato C , the National Natural Science Foundation Grant No.
Data Availability All relevant data are within the paper. References 1. Food Sci Technol, Campinas 35 : — South African J Sci : 38— FAO Statistical Databases.
Lwt-Food Sci Technol 68 : — Lam —A valuable medicinal food: a review. J Med Food 17 : — Crit Rev Food Sci Nutr , 57 : — J Food Sci Technol 50 : — Tanzania J Agric Sci 10 : 55— J Food Sci 50 : — Int J Food Prop 17 : — J Agric Food Chem 34 : — J Food Qual 14 : — J Food Sci Technol 51 : — J Amer Soc Hort Sci : — J Sci Food Agric 93 : — Acta Hort : — Wu L, Shen S, Li B Study on the correlation between sweetness and sugar of sweet potato before and after steaming.
J Chinese Cereals Oils Assoc 29 : 25— Cao H, Shannon JC Effect of gibberellin on growth, protein secretion, and starch accumulation in maize endosperm suspension cells. J Plant Growth Regul 16 : — Starches thicken by a process called gelatinization. Gelatinization is also known as the thickening of a liquid. Degradation of starch and of glycogen as well converts carbohydrates accumulated as metabolically inert storage products back into forms that are usable for various biosynthetic and catabolic routes.
The main function of starch is as way to store energy for plants. Starch is a source of sugar in an animal's diet. Animals break down starch using amylase, an enzyme found in saliva and the pancreas that breaks down starch to get energy.
Starch can be used to make glue, paste, and new types of bio-batteries. Dextrinisation is a kind of browning that occurs when foods containing starch are cooked, or exposed to an alkali, acid or enzyme. Dextrinisation is a chemical change in the starch molecule caused by the break down of sugar chains within the molecule. What happens when starch is cooked? Category: healthy living nutrition. When it is cooked in boiling water, the size increases because it absorbs water and it gets a soft texture.
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