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

Nan Chen; Qing Wang; Mu-Xuan Wang; Ning-yang Li; Annabelle V. Briones; L. Cassani; M.A. Prieto; Maricar B. Carandang; Chao Liu; Chun-Mei Gu; Jin-Yue Sun

Food Chemistry: X (Oct 2022)

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

Nan Chen,
Qing Wang,
Mu-Xuan Wang,
Ning-yang Li,
Annabelle V. Briones,
L. Cassani,
M.A. Prieto,
Maricar B. Carandang,
Chao Liu,
Chun-Mei Gu,
Jin-Yue Sun

Affiliations

Nan Chen: Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, 202 Gongye North Road, Jinan 250100, China; College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
Qing Wang: Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, 202 Gongye North Road, Jinan 250100, China
Mu-Xuan Wang: Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, 202 Gongye North Road, Jinan 250100, China
Ning-yang Li: Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian, China
Annabelle V. Briones: Industrial Technology Development Institute, Department of Science and Technology, DOST Complex, Gen. Santos Ave., Bicutan, Taguig City 1631, Philippines
L. Cassani: Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo-Ourense, Campus, E-32004 Ourense, Spain
M.A. Prieto: Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo-Ourense, Campus, E-32004 Ourense, Spain; Corresponding authors.
Maricar B. Carandang: Industrial Technology Development Institute, Department of Science and Technology, DOST Complex, Gen. Santos Ave., Bicutan, Taguig City 1631, Philippines
Chao Liu: Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, 202 Gongye North Road, Jinan 250100, China; Corresponding authors.
Chun-Mei Gu: College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Corresponding authors.
Jin-Yue Sun: Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, 202 Gongye North Road, Jinan 250100, China; Corresponding authors.

Journal volume & issue: Vol. 15
p. 100432

Abstract

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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.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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