Department of Biotechnology, Sona College of Arts and Science, Salem 636 005, Tamil Nadu, India; P.G. & Research Department of Biotechnology, Mahendra Arts and Science College (Autonomous), Kalipatti, 637501 Namakkal, Tamil Nadu, India.
Research and Development Department, Pinnacle Bio-Sciences, Kanyakumari 629 701, Tamil Nadu, India.
Int J Biol Macromol. 2021 Jul 31;183:1794-1806. doi: 10.1016/j.ijbiomac.2021.05.136. Epub 2021 May 25.
Flours and starches extracted from the tropical tubers underwent freeze-drying and cooking in comparison with fresh cooking. Freeze-dried and cooked starch (FDS) granules were found to have different shapes and collapsed arrangement whereas freshly cooked starch (FCS) granules had the least varied structures. The freeze-dried flours had larger structures compared to freshly cooked flours. The physicochemical parameters were high in Dioscorea esculenta (DE)-FDS, followed by Amorphophallus paeoniifolius (AP)-FDS and other samples whereas D. alata (DA)-FCS had the lowest, whereas flours followed similar trend. FDS (42.1%) had the highest solubility index and swelling power whereas FCS (11.1%) showed the lowest. The syneresis and light transmittance levels were higher in FDS and FDF. The freeze dried flour and starch showed higher onset (T), peak (T), and conclusion (T) temperature than fresh cooked samples. The variations in IR spectra, thermal properties, and crystalline index were termed as differential function of physicochemical characteristics, structural changes that resulted from freeze drying, and cooking treatment employed.
从热带块茎中提取的面粉和淀粉经过冷冻干燥和烹饪与新鲜烹饪进行了比较。与新鲜烹饪的淀粉（FCS）颗粒相比，冷冻干燥和烹饪的淀粉（FDS）颗粒具有不同的形状和塌陷排列。冷冻干燥的面粉颗粒的结构比新鲜烹饪的面粉颗粒的结构变化更大。与新鲜烹饪的面粉相比，Dioscorea esculenta（DE）-FDS 的物理化学参数最高，其次是 Amorphophallus paeoniifolius（AP）-FDS 和其他样品，而 D. alata（DA）-FCS 的最低，而面粉则遵循类似的趋势。FDS（42.1％）具有最高的溶解度指数和膨胀力，而 FCS（11.1％）则显示出最低的溶解度指数和膨胀力。FDS 和 FDF 的离浆和透光率水平较高。冷冻干燥的面粉和淀粉的起始温度（T）、峰值温度（T）和结束温度（T）均高于新鲜烹饪的样品。IR 光谱、热性能和结晶指数的变化被称为物理化学特性的差异函数、冷冻干燥和烹饪处理引起的结构变化。
