Characterization of the physicochemical, thermal and rheological properties of cashew kernel starch

Autores
Chen, Nan; Wang, Qing; Wang, Mu Xuan; Li, Ning yang; Briones, Annabelle V.; Cassani, Lucía Victoria; Prieto, M. A.; Carandang, Maricar B.; Liu, Chao; Gu, Chun Mei; Sun, Jin Yue
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The study aimed to characterize physicochemical, thermal, and rheological properties of cashew nut starch (CNS) and then compare the obtained results with the properties of potato and corn starches. CNS showed higher gelatinization temperatures (112.29 °C) than those noted for potato and maize starches (78.44–94.65 °C). In addition, CNS had higher peak viscosity (19.03 mPa·s) than high amylose corn starch. The static shear rheological test indicated that the CNS followed a pseudoplastic behavior. In addition, CNS sample showed a thixotropic patter, which was less pronounced than that observed for potato starch, but higher than the value reported for high amylose corn starch. These results demonstrated that the shear resistance of CNS was lower than high amylose corn starch, but higher than potato starch. The storage and loss modulus (G' and G“, respectively) of the CNS were higher than those reported for the rest of samples. In this line, elastic properties were predominant in CNS sample. In conclusion, results from this study provided insight into physicochemical and structural properties of cashew nut starch, which could represent a preliminary step for its future application in food processing.
Fil: Chen, Nan. Shandong Academy of Agricultural Sciences; China. Jilin Agricultural University; China
Fil: Wang, Qing. Shandong Academy of Agricultural Sciences; China
Fil: Wang, Mu Xuan. Shandong Academy of Agricultural Sciences; China
Fil: Li, Ning yang. Shandong Agricultural University; China
Fil: Briones, Annabelle V.. Dost Complex; Filipinas
Fil: Cassani, Lucía Victoria. Universidad de Vigo; España. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Prieto, M. A.. Universidad de Vigo; España
Fil: Carandang, Maricar B.. Dost Complex; Filipinas
Fil: Liu, Chao. Ministry Of Agriculture Of The People's Republic Of China; China
Fil: Gu, Chun Mei. Jilin Agricultural University; China
Fil: Sun, Jin Yue. Ministry Of Agriculture Of The People's Republic Of China; China
Materia
CASHEW NUT STARCH
PHYSICOCHEMICAL PROPERTY
RHEOLOGICAL PROPERTY
STRUCTURAL PROPERTY
THERMAL PROPERTY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/214022
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Characterization of the physicochemical, thermal and rheological properties of cashew kernel starchChen, NanWang, QingWang, Mu XuanLi, Ning yangBriones, Annabelle V.Cassani, Lucía VictoriaPrieto, M. A.Carandang, Maricar B.Liu, ChaoGu, Chun MeiSun, Jin YueCASHEW NUT STARCHPHYSICOCHEMICAL PROPERTYRHEOLOGICAL PROPERTYSTRUCTURAL PROPERTYTHERMAL PROPERTYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The study aimed to characterize physicochemical, thermal, and rheological properties of cashew nut starch (CNS) and then compare the obtained results with the properties of potato and corn starches. CNS showed higher gelatinization temperatures (112.29 °C) than those noted for potato and maize starches (78.44–94.65 °C). In addition, CNS had higher peak viscosity (19.03 mPa·s) than high amylose corn starch. The static shear rheological test indicated that the CNS followed a pseudoplastic behavior. In addition, CNS sample showed a thixotropic patter, which was less pronounced than that observed for potato starch, but higher than the value reported for high amylose corn starch. These results demonstrated that the shear resistance of CNS was lower than high amylose corn starch, but higher than potato starch. The storage and loss modulus (G' and G“, respectively) of the CNS were higher than those reported for the rest of samples. In this line, elastic properties were predominant in CNS sample. In conclusion, results from this study provided insight into physicochemical and structural properties of cashew nut starch, which could represent a preliminary step for its future application in food processing.Fil: Chen, Nan. Shandong Academy of Agricultural Sciences; China. Jilin Agricultural University; ChinaFil: Wang, Qing. Shandong Academy of Agricultural Sciences; ChinaFil: Wang, Mu Xuan. Shandong Academy of Agricultural Sciences; ChinaFil: Li, Ning yang. Shandong Agricultural University; ChinaFil: Briones, Annabelle V.. Dost Complex; FilipinasFil: Cassani, Lucía Victoria. Universidad de Vigo; España. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Prieto, M. A.. Universidad de Vigo; EspañaFil: Carandang, Maricar B.. Dost Complex; FilipinasFil: Liu, Chao. Ministry Of Agriculture Of The People's Republic Of China; ChinaFil: Gu, Chun Mei. Jilin Agricultural University; ChinaFil: Sun, Jin Yue. Ministry Of Agriculture Of The People's Republic Of China; ChinaElsevier2022-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/214022Chen, Nan; Wang, Qing; Wang, Mu Xuan; Li, Ning yang; Briones, Annabelle V.; et al.; Characterization of the physicochemical, thermal and rheological properties of cashew kernel starch; Elsevier; Food Chemistry: X; 15; 100432; 10-2022; 1-82590-1575CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.fochx.2022.100432info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2590157522002309info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:52:34Zoai:ri.conicet.gov.ar:11336/214022instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:52:35.208CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Characterization of the physicochemical, thermal and rheological properties of cashew kernel starch
title Characterization of the physicochemical, thermal and rheological properties of cashew kernel starch
spellingShingle Characterization of the physicochemical, thermal and rheological properties of cashew kernel starch
Chen, Nan
CASHEW NUT STARCH
PHYSICOCHEMICAL PROPERTY
RHEOLOGICAL PROPERTY
STRUCTURAL PROPERTY
THERMAL PROPERTY
title_short Characterization of the physicochemical, thermal and rheological properties of cashew kernel starch
title_full Characterization of the physicochemical, thermal and rheological properties of cashew kernel starch
title_fullStr Characterization of the physicochemical, thermal and rheological properties of cashew kernel starch
title_full_unstemmed Characterization of the physicochemical, thermal and rheological properties of cashew kernel starch
title_sort Characterization of the physicochemical, thermal and rheological properties of cashew kernel starch
dc.creator.none.fl_str_mv Chen, Nan
Wang, Qing
Wang, Mu Xuan
Li, Ning yang
Briones, Annabelle V.
Cassani, Lucía Victoria
Prieto, M. A.
Carandang, Maricar B.
Liu, Chao
Gu, Chun Mei
Sun, Jin Yue
author Chen, Nan
author_facet Chen, Nan
Wang, Qing
Wang, Mu Xuan
Li, Ning yang
Briones, Annabelle V.
Cassani, Lucía Victoria
Prieto, M. A.
Carandang, Maricar B.
Liu, Chao
Gu, Chun Mei
Sun, Jin Yue
author_role author
author2 Wang, Qing
Wang, Mu Xuan
Li, Ning yang
Briones, Annabelle V.
Cassani, Lucía Victoria
Prieto, M. A.
Carandang, Maricar B.
Liu, Chao
Gu, Chun Mei
Sun, Jin Yue
author2_role author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv CASHEW NUT STARCH
PHYSICOCHEMICAL PROPERTY
RHEOLOGICAL PROPERTY
STRUCTURAL PROPERTY
THERMAL PROPERTY
topic CASHEW NUT STARCH
PHYSICOCHEMICAL PROPERTY
RHEOLOGICAL PROPERTY
STRUCTURAL PROPERTY
THERMAL PROPERTY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The study aimed to characterize physicochemical, thermal, and rheological properties of cashew nut starch (CNS) and then compare the obtained results with the properties of potato and corn starches. CNS showed higher gelatinization temperatures (112.29 °C) than those noted for potato and maize starches (78.44–94.65 °C). In addition, CNS had higher peak viscosity (19.03 mPa·s) than high amylose corn starch. The static shear rheological test indicated that the CNS followed a pseudoplastic behavior. In addition, CNS sample showed a thixotropic patter, which was less pronounced than that observed for potato starch, but higher than the value reported for high amylose corn starch. These results demonstrated that the shear resistance of CNS was lower than high amylose corn starch, but higher than potato starch. The storage and loss modulus (G' and G“, respectively) of the CNS were higher than those reported for the rest of samples. In this line, elastic properties were predominant in CNS sample. In conclusion, results from this study provided insight into physicochemical and structural properties of cashew nut starch, which could represent a preliminary step for its future application in food processing.
Fil: Chen, Nan. Shandong Academy of Agricultural Sciences; China. Jilin Agricultural University; China
Fil: Wang, Qing. Shandong Academy of Agricultural Sciences; China
Fil: Wang, Mu Xuan. Shandong Academy of Agricultural Sciences; China
Fil: Li, Ning yang. Shandong Agricultural University; China
Fil: Briones, Annabelle V.. Dost Complex; Filipinas
Fil: Cassani, Lucía Victoria. Universidad de Vigo; España. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Prieto, M. A.. Universidad de Vigo; España
Fil: Carandang, Maricar B.. Dost Complex; Filipinas
Fil: Liu, Chao. Ministry Of Agriculture Of The People's Republic Of China; China
Fil: Gu, Chun Mei. Jilin Agricultural University; China
Fil: Sun, Jin Yue. Ministry Of Agriculture Of The People's Republic Of China; China
description The study aimed to characterize physicochemical, thermal, and rheological properties of cashew nut starch (CNS) and then compare the obtained results with the properties of potato and corn starches. CNS showed higher gelatinization temperatures (112.29 °C) than those noted for potato and maize starches (78.44–94.65 °C). In addition, CNS had higher peak viscosity (19.03 mPa·s) than high amylose corn starch. The static shear rheological test indicated that the CNS followed a pseudoplastic behavior. In addition, CNS sample showed a thixotropic patter, which was less pronounced than that observed for potato starch, but higher than the value reported for high amylose corn starch. These results demonstrated that the shear resistance of CNS was lower than high amylose corn starch, but higher than potato starch. The storage and loss modulus (G' and G“, respectively) of the CNS were higher than those reported for the rest of samples. In this line, elastic properties were predominant in CNS sample. In conclusion, results from this study provided insight into physicochemical and structural properties of cashew nut starch, which could represent a preliminary step for its future application in food processing.
publishDate 2022
dc.date.none.fl_str_mv 2022-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/214022
Chen, Nan; Wang, Qing; Wang, Mu Xuan; Li, Ning yang; Briones, Annabelle V.; et al.; Characterization of the physicochemical, thermal and rheological properties of cashew kernel starch; Elsevier; Food Chemistry: X; 15; 100432; 10-2022; 1-8
2590-1575
CONICET Digital
CONICET
url http://hdl.handle.net/11336/214022
identifier_str_mv Chen, Nan; Wang, Qing; Wang, Mu Xuan; Li, Ning yang; Briones, Annabelle V.; et al.; Characterization of the physicochemical, thermal and rheological properties of cashew kernel starch; Elsevier; Food Chemistry: X; 15; 100432; 10-2022; 1-8
2590-1575
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fochx.2022.100432
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2590157522002309
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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