Infrared heating under optimized conditions enhanced the pasting and swelling behaviour of cowpea starch

dc.contributor.authorOyeyinka, Samson A.
dc.contributor.authorOyedeji, Ajibola B.
dc.contributor.authorOgundele, Opeolu M.
dc.contributor.authorAdebo, Oluwafemi A.
dc.contributor.authorNjobeh, Patrick B.
dc.contributor.authorKayitesi, Eugenie
dc.contributor.emaileugenie.kayitesi@up.ac.zaen_US
dc.date.accessioned2022-06-24T11:52:04Z
dc.date.issued2021-08
dc.description.abstractNative starches are not suitable for industrial use and must be modified for improved functionality. In this study, the effect of moisture preconditioning and infrared heating time on physicochemical properties of cowpea starch was investigated using a two-factor central composite rotatable design. Factors (moisture levels:10–40 g/100 g starch and infrared heating time:10–60 min) with their corresponding α mid-point values resulted in 13 experimental runs. Selected functional and pasting properties were determined as response variables. Starch samples produced under optimized conditions were compared with corn starch and their physicochemical properties determined. Except for pasting temperature, cowpea starch prepared using the optimal conditions (moisture: 46.21 g/100 g starch, dry basis and heating time of 32.88 min) had higher functional and pasting properties compared with the native cowpea starch. Infrared heating significantly reduced the gelatinization temperatures of cowpea starch but did not significantly change that of the corn starch. The crystallinity and double-helical order structure of moisture conditioned cowpea starch also reduced after modification. Cowpea starch showed a bigger granule size, higher swelling power but lower water absorption capacities and pasting properties compared with the control. The infrared heating process is a novel and promising modification method for improving the swelling properties of starch.en_US
dc.description.departmentConsumer Scienceen_US
dc.description.departmentFood Scienceen_US
dc.description.embargo2022-06-25
dc.description.librarianhj2022en_US
dc.description.sponsorshipThe Faculty-University Research Committee Fellowship at the University of Johannesburg, South Africa.en_US
dc.description.urihttp://www.elsevier.com/locate/ijbiomacen_US
dc.identifier.citationOyeyinka, S.A., Oyedeji, A.B., Ogundele, O.M. et al. 2021, 'Infrared heating under optimized conditions enhanced the pasting and swelling behaviour of cowpea starch', International Journal of Biological Macromolecules, vol. 184, pp. 678-688, doi : 10.1016/j.ijbiomac.2021.06.129.en_US
dc.identifier.issn0141-8130
dc.identifier.other10.1016/j.ijbiomac.2021.06.129
dc.identifier.urihttps://repository.up.ac.za/handle/2263/85947
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.rights© 2021 Elsevier B.V. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in International Journal of Biological Macromolecules. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. A definitive version was subsequently published in International Journal of Biological Macromolecules, vol. 184, pp. 678-688, 2021. doi : 10.1016/j.ijbiomac.2021.06.129.en_US
dc.subjectCowpea starchen_US
dc.subjectInfrared heatingen_US
dc.subjectMoisture preconditioningen_US
dc.subjectThermal propertiesen_US
dc.subjectPasting propertiesen_US
dc.titleInfrared heating under optimized conditions enhanced the pasting and swelling behaviour of cowpea starchen_US
dc.typePostprint Articleen_US

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