Applications of waxy corn flour based on physicochemical and processing properties: comparison with waxy rice flour and waxy corn starch
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Abstract
The proximate composition, molecular weight distribution and main processing properties of waxy corn flour (WCF) were investigated. Furthermore, waxy corn starch (WCS) and waxy rice flour (WRF) were also determined to discuss the applications of WCF. WCS contained more low-molecular-weight fraction (<5 × 105 g/mol) and had higher polydispesity than waxy rice starch (WRS). The water hydration capacity of WCF was the lowest, whereas it had the highest swelling power at 70 and 80 °C. WCF had the highest pasting temperature of 74.85 °C, whereas that of WRF was 68.40 °C and WCS was 73.25 °C. WRF exhibited the lowest melting enthalpy change with a value of 2.54 ± 0.11 (J/g). The retrogradation resistance of WCF was better than that of WRF and WCS. The degree of retrogradation (DR) of WCF was 9.58 ± 0.59% at 14 d, corresponding to WCS of 25.08 ± 0.44% and WRF of 15.68 ± 0.71%. WRF had the lowest glass transition temperature of −27.4 versus −26.2 °C for WCF and −26.0 °C for WCS. It was found that WCF could be used to directly prepare quick-frozen viscous foods. It could also be used as a stabilizer to improve the quality of staple foods.
Funding source: Agricultural Science and Technology Innovation Project of Shandong Academy of Agriculutural Sciences
Award Identifier / Grant number: CXGC2016B16
Funding source: Shandong Agricultural Technology System
Award Identifier / Grant number: SDAIT-02-11
Funding source: Key Scientific and Technological Innovation Project of Shandong Province Key R&D Program
Award Identifier / Grant number: 2019JZZY010722
Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: This study was supported by the Agricultural Science and Technology Innovation Project of Shandong Academy of Agricultural Sciences (CXGC2016B16), Shandong Agricultural Technology System (SDAIT-02-11) and Key Scientific and Technological Innovation Project of Shandong Province Key R&D Program (2019JZZY010722).
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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- Experimentation and modeling of convective heat transfer coefficient for evaporation of liquid foods in a pilot plant double effect
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Articles in the same Issue
- Frontmatter
- Articles
- Effects of ultrasound extraction on the physicochemical and emulsifying properties of rice bran protein
- Identification for adulteration of beef with chicken based on single primer-triggered isothermal amplification
- Experimentation and modeling of convective heat transfer coefficient for evaporation of liquid foods in a pilot plant double effect
- Applications of waxy corn flour based on physicochemical and processing properties: comparison with waxy rice flour and waxy corn starch
- Quantitative detection of soluble solids content, pH, and total phenol in Cabernet Sauvignon grapes based on near infrared spectroscopy
- A novel meat quality improver composed of carrageenan and superfine smashed okra powder and its application in chicken meatballs
- Gastric emptying pattern and disintegration kinetics of cooked rice in a 3D printed in vitro dynamic digestion model ARK®
- Drying characteristics and bioactivity evolution of Platycodon grandiflorum as affected by different microwave combined drying methods
- Analysis of caffeine and chlorogenic acids content regarding the preparation method of coffee beverage
