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Pasting properties of teff, maize, and potato starches with added microcrystalline cellulose and cellulose nanofiber
Dissertation (MSc (Food Sciences))--University of Pretoria, 2022.
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| Format: | Thesis |
| Language: | English |
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University of Pretoria
2022
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| _version_ | 1867613503945179136 |
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| access_status_str | Open Access |
| author2 | Emmambux, Mohammad Naushad |
| author_browse | Emmambux, Mohammad Naushad |
| author_facet | Emmambux, Mohammad Naushad |
| collection | Thesis |
| dc_rights_str_mv | © 2022 University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means, without the prior written permission of the University of Pretoria. |
| description | Dissertation (MSc (Food Sciences))--University of Pretoria, 2022. |
| format | Thesis |
| id | oai:repository.up.ac.za:2263/86226 |
| institution | University of Pretoria (South Africa) |
| language | English |
| last_indexed | 2026-06-10T12:37:11.641Z |
| license_str | Other — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from UPSpace — University of Pretoria Institutional Repository |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | University of Pretoria |
| publisherStr | University of Pretoria |
| record_format | dspace |
| source_str | UPSpace — University of Pretoria Institutional Repository |
| spelling | oai:repository.up.ac.za:2263/86226 Pasting properties of teff, maize, and potato starches with added microcrystalline cellulose and cellulose nanofiber Emmambux, Mohammad Naushad kawumareagan.sa@gmail.com Kawuma, Reagan Pasting properties Gelling properties Starch products Microcrystalline cellulose Cellulose nanofiber UCTD Dissertation (MSc (Food Sciences))--University of Pretoria, 2022. An increase in health concerns from consumers towards the use of synthetic chemicals in starchy food formulation has led to a significant preference for “clean” label starches. Hydrocolloids are organically-sourced food additives. This study utilized microcrystalline cellulose (MCC) and cellulose nanofiber (CNF), a group of cellulose-derivative hydrocolloids that have not yet been extensively in starch modification to investigate the effect of CNF (a nano-polymer) and MCC (a micro-polymer) on the pasting properties of teff, maize, and potato starches. Starch suspensions with MCC and CNF at different concentrations (0%, 0.2%, 0.5%, 2% and 5% w/w) underwent short and extended pasting cycles for 30 and 120 minutes respectively. MCC and CNF significantly increased the peak and final viscosities of the starch pastes. Hydrocolloids when added to a water-rich continuous phase form viscous networks via hydrogen bonding that increase the overall viscosity of the starch hydrocolloid system. However, a decrease in the starch gel strength was observed with an increase in MCC and CNF concentration. Hydrocolloid and leached amylose interactions limit junction zone formation which results in the formation of weaker gels. Overall, starches treated with CNF had higher paste viscosities and lower gel strength than those with MCC. This results from the nanostructure of CNF which gives it a high surface area and hydrodynamic volume to form more associations. Modified starch produced by the addition of MCC and CNF to starch is a possible “clean” replacement for chemically modified starches in the food industry because of their increased viscosity and non-gelling properties DSI-NRF Centre of Excellence in Human Development Mastercard Foundation Scholars Program Food Science MSc (Food Sciences) Unrestricted 2022-07-15T08:32:24Z 2022-07-15T08:32:24Z 2022-09-05 2022 Dissertation * S2022 https://repository.up.ac.za/handle/2263/86226 10.25403/UPresearchdata.20227185 en © 2022 University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means, without the prior written permission of the University of Pretoria. application/pdf University of Pretoria |
| spellingShingle | Pasting properties Gelling properties Starch products Microcrystalline cellulose Cellulose nanofiber UCTD Pasting properties of teff, maize, and potato starches with added microcrystalline cellulose and cellulose nanofiber |
| title | Pasting properties of teff, maize, and potato starches with added microcrystalline cellulose and cellulose nanofiber |
| title_full | Pasting properties of teff, maize, and potato starches with added microcrystalline cellulose and cellulose nanofiber |
| title_fullStr | Pasting properties of teff, maize, and potato starches with added microcrystalline cellulose and cellulose nanofiber |
| title_full_unstemmed | Pasting properties of teff, maize, and potato starches with added microcrystalline cellulose and cellulose nanofiber |
| title_short | Pasting properties of teff, maize, and potato starches with added microcrystalline cellulose and cellulose nanofiber |
| title_sort | pasting properties of teff maize and potato starches with added microcrystalline cellulose and cellulose nanofiber |
| topic | Pasting properties Gelling properties Starch products Microcrystalline cellulose Cellulose nanofiber UCTD |
| url | https://repository.up.ac.za/handle/2263/86226 |