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Changes in Starch during Food Processing: Current Status and Future...
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Changes in Starch during Food Processing: Current Status and Future Directions

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (31 August 2024) | Viewed by 6049

Special Issue Editor

Dr. Wenhao Li

E-Mail Website
Guest Editor
College of Food Science and Engineering, Northwest A&F University, Yangling, China
Interests: starch science and technology; cereal functional composition research; cereal oil food research and product development
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Starch is an important functional component in many foods. However, due to certain deficiencies in starch itself, the food industry utilizes various processing techniques to alter the matrix of foods. The latest advance is to provide a single resource that may benefit those trying to control and improve the processing conditions of starchy foods. Different processing methods have different mechanisms of action, leading to different changes in starch structure at different levels, resulting in products with different physicochemical, organoleptic and nutritional properties. Understanding these molecular and physicochemical changes and their relationship to the behaviour of starch in the human gut can be used to create higher-quality and healthier foods. Moreover, most studies on starch food processing have been limited to the processing of single components of starch. These results do not adequately reflect the effects of actual processing on the structure and properties of starch in complex food matrices consisting of carbohydrates, proteins, lipids and other components. Thus, it is crucial to explore the interactions between different food components in practical food processing applications. Moreover, the links between processing technology, starch structure, food quality and digestibility need to be established.

Dr. Wenhao Li
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • starch
  • food processing
  • multiscale structure
  • functional properties
  • digestibility

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Published Papers (2 papers)

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Research

16 pages, 10377 KiB  
Article
The Effect of Maltose on Structural, Physicochemical, and Digestive Properties of Lentil Starch under Electron Beam Irradiation
by Danyang Liang, Qing Liu, Haiyu Luo, Lin Luo, Khamiddolov Temirlan and Wenhao Li
Foods 2024, 13(16), 2544; https://doi.org/10.3390/foods13162544 - 15 Aug 2024
Viewed by 3846
Abstract
This study investigated the effects of electron beam irradiation (EBI) on the structural, physicochemical, and functional properties of lentil starch with varying maltose content. EBI did not significantly disrupt the starch’s surface structure or cause amorphization of starch and maltose crystals, but it [...] Read more.
This study investigated the effects of electron beam irradiation (EBI) on the structural, physicochemical, and functional properties of lentil starch with varying maltose content. EBI did not significantly disrupt the starch’s surface structure or cause amorphization of starch and maltose crystals, but it significantly reduced the intensity of starch’s XRD peaks. The presence of maltose intensified internal growth ring damage, leading to more cross-link and rearrangement between short chains, improving short-range ordering of lentil starch and enhancing starch’s solubility and thermal stability. Additionally, adding maltose that EBI then treats can lead to an increased content of slowly digestible starch in samples. Full article
(This article belongs to the Special Issue Changes in Starch during Food Processing: Current Status and Future Directions)
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20 pages, 4004 KiB  
Article
Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch (Manihot esculenta) and Some Legumes (Arachis hypogaea, Vigna unguiculata, and Glycine max)
by Marie Madeleine Nanga Ndjang, Julie Mathilde Klang, Bilkissou Njapndounke, Marius Edith Kouam Foko, Jean Roger Dongmo, Michael Hermann Kengne Kamdem, Jordan Lembe Tonga, Edwin Mpho Mmutlane, Derek Tantoh Ndinteh, Eugenie Kayitesi and François Ngoufack Zambou
Foods 2023, 12(17), 3180; https://doi.org/10.3390/foods12173180 - 24 Aug 2023
Cited by 1 | Viewed by 1729
Abstract
Background: Sour cassava starch is used as an alternative to wheat flour in breadmaking. However, its nutritional and technological properties are limited. To remedy this, the use of legumes has proved to be very successful. Thus, the present study aimed to determine the [...] Read more.
Background: Sour cassava starch is used as an alternative to wheat flour in breadmaking. However, its nutritional and technological properties are limited. To remedy this, the use of legumes has proved to be very successful. Thus, the present study aimed to determine the optimal condition for the production of bread made from sour cassava starch, peanut, cowpea and soybean flour. Methods: The I-optimal design was employed to obtain an optimal proportion of the mixture with the variables sour cassava starch, cowpea, soy and peanut flour. The responses evaluated were overall acceptability, specific volume and protein content. Results: It resulted that the incorporation of sour cassava starch positively influenced the volume but negatively influenced the protein content and overall acceptability. While the addition of legumes increased protein content and overall consumer acceptability, the specific volume was reduced. The optimal proportions of sour cassava starch, cowpea, soybean and peanut flour were 64.11%, 18.92%, 0% and 16.96%, respectively. Under this condition, it led to a desirability of 1, specific volume of 1.35, overall acceptability of 6.13, protein content of 9.72%, carbohydrate content of 67.89%, fat content of 9.39%, fiber content of 2.10% and ash content of 1.04%. Conclusions: The findings suggest that cowpea and peanut can be used for the improvement of the technological, nutritional and sensory properties of sour cassava starch bread and thus increase its consumption and application in the food processing industry. Full article
(This article belongs to the Special Issue Changes in Starch during Food Processing: Current Status and Future Directions)
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