Non-Conventional Starch Sources

Properties, Functionality, and Applications

1st Edition - September 26, 2023
Imprint: Academic Press
Editors: José Manuel Lorenzo, Sneh Punia Bangar
Language: English
Paperback ISBN:
9 7 8 - 0 - 4 4 3 - 1 8 9 8 1 - 4
eBook ISBN:
9 7 8 - 0 - 4 4 3 - 1 8 9 8 2 - 1

Non-Conventional Starch Sources: Properties, Functionality, and Applications presents the use of non-conventional, unutilized, and underutilized sources to isolate, charac… Read more

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Non-Conventional Starch Sources: Properties, Functionality, and Applications presents the use of non-conventional, unutilized, and underutilized sources to isolate, characterize and functionalize starches. Specific attention is paid to the sources’ application in foods as well as their incorporation into packaging through films and coatings. Broken into seven sections, this book addresses sources from fruit seeds, cereals and millets, pseudo-cereals, seeds, roots and tubers, rhizome and legumes. Food scientists, technologists and students and researchers studying related fields will benefit from this important reference.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Preface
Section I: Fruits seeds
Chapter 1. Avocado seed starch: structure, functionality, and applications
Abstract
1.1 Introduction
1.2 Isolation of avocado seed starch
1.3 Functional properties of avocado seed starch
1.4 In-vitro starch digestibility
1.5 Modification of avocado seed starch
1.6 Applications of avocado seed starch
1.7 Conclusion: expand and add future perspective
References
Chapter 2. Litchi seed starch-isolation, modification, and characterization
Abstract
2.1 Introduction
2.2 Chemical composition of litchi seed starch
2.3 Extraction and isolation of litchi seed starch
2.4 Characterization of litchi seed starch
2.5 Modifications and developments in litchi seed starch
2.6 Applications of litchi seed starch
2.7 Conclusions
References
Chapter 3. Jackfruit kernel starch-composition, structure, properties and modifications
Abstract
3.1 Introduction
3.2 Isolation of jackfruit kernel starch
3.3 Composition
3.4 Structure
3.5 Properties
3.6 Modification
3.7 Applications
3.8 Conclusion
References
Chapter 4. Longan seed starch: structure, functionality and applications
Abstract
4.1 Introduction
4.2 Longan seed starch extraction
4.3 Composition of longan seed starch
4.4 Molecular structure of longan seed starch
4.5 The pattern of longan seed starch
4.6 Morphology of longan seed starch
4.7 Physicochemical properties of longan seed starch
4.8 Modifications in longan seed starch
4.9 Applications of longan seed starch
4.10 Conclusion
Acknowledgment
References
Section II: Cereals and millets
Chapter 5. Sorghum starch: functionality and potential applications
Abstract
5.1 Introduction
5.2 Sorghum starch types, isolation, and chemical composition
5.3 Morphological characteristics of sorghum starch
5.4 Molecular structure of sorghum starch
5.5 Crystalline structure and relative crystallinity in sorghum starch
5.6 Pasting properties of sorghum starch
5.7 Flow and dynamic rheology of sorghum starch
5.8 Physicochemical properties of sorghum starch
5.9 Thermal properties of sorghum starch
5.10 Digestibility of sorghum starch
5.11 Conclusion and future trends
References
Chapter 6. Physicochemical, structural, and functional properties of native and modified proso millet starch
Abstract
6.1 Introduction
6.2 A wordlist of the physicochemical and functional properties of proso millet starch
6.3 Properties of native proso millet starch: an overview
6.4 Physicochemical, structural, and functional properties of modified proso millet starch
6.5 Recently developed approaches for the modification of proso millet starch
6.6 Applications of native and modified proso millet starch
6.7 Concluding remarks
References
Chapter 7. Black rice starch: physicochemical characterization and nutritional properties
Abstract
7.1 Introduction
7.2 Nutritional value of black rice and its starch
7.3 Physicochemical properties of black rice starch
7.4 Starch isolation from black rice
7.5 Physical and thermal properties of black rice starch
7.6 Gelatinization, thermal and pasting properties of black rice starch
7.7 Modification of black rice starch
7.8 Cooking quality of black rice starch
7.9 Effect of postharvest storage of black rice on starch quality
7.10 Application and advantages of black rice starch over other sources
7.11 Conclusion
References
Chapter 8. Foxtail millet starch: structure, functionality, and applications
Abstract
8.1 Introduction
8.2 Foxtail millet plant morphology
8.3 Economic and nutritional importance of foxtail millet
8.4 Foxtail millet starch: structural and functional properties
8.5 Modified foxtail millet starch
8.6 Food industrial applications of foxtail millet starches
8.7 Future perspectives of foxtail millet starch
References
Chapter 9. Composition, structure and functionality of starch isolated from Kodo millet
Abstract
9.1 Introduction
9.2 Starch
9.3 Functional properties of starch
9.4 Modifications of Kodo millet starch
9.5 Food applications of kodo starch
9.6 Conclusion and future perspectives
References
Section III: Pseudo-cereals
Chapter 10. Amaranth starch: physicochemical, functional, and nutritional properties
Abstract
10.1 Introduction
10.2 Amaranth starch isolation and starch properties
10.3 Amaranth starch modification
10.4 Practical applications of native and modified amaranth starch in food
10.5 Conclusion
References
Chapter 11. Quinoa starch: extraction, physicochemical properties, functionality and potential applications
Abstract
11.1 Introduction
11.2 Isolation of quinoa starch
11.3 Structure of quinoa starch
11.4 Physiochemical properties of quinoa starch
11.5 Functional properties of quinoa starch
11.6 Physical, chemical, and enzymatic treatments on quinoa starch
11.7 Applications of quinoa starch
11.8 Conclusions
References
Section IV: Seeds
Chapter 12. Lotus seed starch: modification, structure, digestive properties, and probiotics
Abstract
12.1 Lotus seed
12.2 Modification of lotus seed starch
12.3 Digestive properties of lotus seed starch
12.4 Research progress on lotus seed-resistant starch
12.5 Application and research prospects of lotus seed starch
12.6 Conclusions
References
Section V: Rhizome
Chapter 13. Turmeric starch: structure, functionality, and applications
Abstract
13.1 Introduction
13.2 Isolation of turmeric starch
13.3 Properties of turmeric starch
13.4 Starch modifications and techniques for turmeric starch
13.5 Enzymatic modification of starch
13.6 Application of turmeric starch
13.7 Conclusion
References
Section VI: Legumes
Chapter 14. Faba bean starch: structure, functionality, and applications
Abstract
14.1 Introduction
14.2 Nutritional properties
14.3 Functional properties of faba starch
14.4 Thermal properties of starch
14.5 Digestibility of starch
14.6 Extraction of starch
14.7 Modification of faba starch
14.8 Application
14.9 Conclusion and future challenges
References
Chapter 15. Kidney bean starch: composition, structure, properties, and modifications
Abstract
15.1 Introduction
15.2 Chemical composition
15.3 Molecular structure
15.4 Functional properties of starch
15.5 Physical properties
15.6 In vitro digestibility
References
Chapter 16. Jack bean starch: properties, functionality, and modification
Abstract
16.1 Introduction
16.2 Characteristics of jack bean
16.3 Jack bean starch properties
16.4 Functionality and limitation of native jack bean starch
16.5 Modification of jack bean starch
16.6 Application of jack bean flour and starch
16.7 Conclusion
References
Chapter 17. Pea starch: functionality and potential applications
Abstract
17.1 Introduction
17.2 Starch extraction
17.3 Native starch characterization
17.4 Modification methods of pea starch
17.5 Food and non-food applications of pea starch
17.6 Conclusion and perspectives
References
Index

José Manuel Lorenzo

José Manuel Lorenzo is Head of Research at the Meat Technology Centre of Galicia (CTC), Ourense, Spain and Associate Professor at the University of Vigo, Spain. He received his M.S. in Food Science and Technology (University of Vigo). He obtained his Ph.D. in Food Science and Technology (University of Vigo) in 2006. He has started his scientific career in the Department of Food Science and Technology at the University of Vigo, first as researcher scholarship, then, since April 2006, as academic Researcher. In 2006-2005 from October to March, he completed a stage period for his research project at the Stazione Sperimentale per L´Industria delle Conserve Alimentaria, (Parma, Italy). He has been PI of several projects of R&D and innovation related to meat science and food technology.

He has developed numerous projects, many related to agro-industry and meat companies, and acquired extensive experience in the field of food technology. During this period, he completed my analytic training in LC and GC, developing methods to quantify levels of lipid/protein oxidation, lipid fractionation by SPE and vitamins with HPLC/FD/DAD and volatiles by GC/MS. These have focused on 1) Characterization of the products from different species under different rearing conditions, such as pigs, poultry or horsemeat; 2) Extension of food shelf life using natural extracts with antioxidant and antimicrobial capacities from agro-products; 3) Understanding physicochemical, biochemical and microbial changes during the technological processes applied to meat products; and 4) Development of new, healthier meat foods based on fat and salt reduction or improving lipid profile modification, replacement of fat, or incorporating functional compounds. Currently, he is involved in identifying proteomic and biomarkers associated with pastiness in dry-cured ham and their consequences for meat quality, using proteomic 2-DE techniques for protein separation and subsequent identification and quantification applying HPLC/MS/MS.

Affiliations and expertise

Associate Professor, University of Vigo, Spain

Sneh Punia Bangar

Sneh Punia Bangar, Ph.D., is a researcher in the Department of Food, Nutrition, and Packaging Sciences at Clemson University, United States. From 2017 to 2020, she worked as Assistant Professor (C) in the Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa. Her research interest includes the extraction and functional characterization of functional foods, starches, modified starches, biopolymers, nanocomposite films/coatings. She has presented her research at various national and international conferences. She has authored or co-authored more than 100 research/review articles, one book series, 2 authored books, 5 edited books, one reference book, 35 book chapters, 20 conference proceedings/seminars, and 6 Guest Editor of Journals special issues. She is the recipient of the GSG Outstanding Graduate Research Assistant (2022) and CAFLS Outstanding Graduate Student Research Award (2023) at Clemson University, USA. Dr. Bangar has been listed (2023) in "World Ranking of Top 2% Scientists," published by Stanford University, USA.

Affiliations and expertise

Clemson University, South Carolina, United States

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health