Combined Effect of Drying Conditions and Starch ...
1
. P. Maldonado-Alvarado 1,2 , L. Grosmaire 1,2 T. Tran 1,3 , J.L. Delarbre 1,2 , D. Dufour 1,4 1 Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD) - UMR Qualisud - Montpellier, France 2 Fac Sci Pharmaceut & Biol – UMR Qualisud – Université Montpellier 1 – Montpellier, France 3 Cassava and Starch Technology Research Unit (CSTRU), Kasetsart University - Bangkok, Thailand 4 Centro International de Agricultura Tropical (CIAT), Cali, Colombia • Empirical processing • Irregular product quality • Dependence of climatic conditions • Good breadmaking ability The Problema,c: What produces breadmaking ability? A mechanism of starch degradation not fully elucidated Molecular scale 2 hypothesis Objectif Comprehension of determinant factors to predict breadmaking ability of sour cassava starch Highland FSR Lowland FSR 0,00 1,00 2,00 3,00 4,00 5,00 6,00 7,00 8,00 9,00 Hmc1 cm 643814 cm 45747 cm 74367 CM 74384 CM 14984A CM 71387 CM 75915 Cumbre 3 CM 70717 SM 14955 SM 105813 Tambo 4 Breadmaking ability (mL/g) cm 74367 cm 74384 cm 14984a cm 71387 sm 75915 Cumbre 3 cm 70717 sm 14955 sm 105813 Tambo 4 y = 0.686x + 22.04 R² Highland = 0.65 15 16 17 18 19 20 21 3 4 5 6 7 8 9 Amylose (%) Breadmaking ability (mL/g) Amylose influence negatively dough expansion (possibly amylose-lipid complex formation) Good breadmaking ability after fermentation + sun- drying (FSR) and notably in highland varieties Highland varieties seem to be different to lowland: - More marked sensitivy to sun-drying - Different molecular structure, probably. Hypothesis established from pasting properties, intrinsic viscosity and granule size. Treatment effect better than varietal effect Legend NFO Non fermented ovendried NFS Non fermented sundried FO Fermented ovendried FSR Fermented sundried ¨Rallanderia¨ 1 Hmc1 2 Cm 643814 3 Cm 45747 4 Cm 74367 5 Cm 74384 6 Sm14984a 7 Cm71387 8 Sm75915 9 Cumbre 3 10 Cm 70717 11 Sm 14955 12 Sm105813 13 Tambo 4 Mechanism of starch damage: Located at both: at supramolecular level and at molecular level. 1. At supramolecular level occurring main during fermentation. The site of preferential damage depends of cultivation altitude (differences in particle size, RVA and intrinsic viscosity analyses): 1.1. In Highland varieties granules were damaged throughout their structure 1.2. In lowland varieties granules were attacked only on their surface, only off the outer layers of the granules was shaved, leading to smaller granules with mostly intact cores. 2. At molecular level, fermentation and sun-drying treatments may also damage structure, i.e. by molecular weight reduction or depolymerization mechanisms. Starch granule Superficial Dammage Weakening of internal granular structure Specific objectif 1 No statistically significant differences, 2 Results of 13 varieties; 3 Results of 7 varieties Free radical formation Oxidation Depolimerisation Behavior of starch granule during gelatinisation Importance of treatment effet Vs varietal effect Interest: Fig.1. Breadmaking ability of both fermented and sun-dried cassava starches (FSR). Fig.2. Negative correlation between amylose content and breadmaking ability. Fig.3. PCA of breadmaking ability, main RVA parameters (Pasting temperature, Peak viscosity 2, Cooking ability, Breakdown et Final viscosity) and granule size of 13 cassava varieties in 4 treatments: NFO (, ), NFS (, ), FO (, ) and FSR (x, +). Fig.4. Altitude effect linked to different location of granule starch damage occurring during fermentation. Spontaneous Lactic Fermentation (30 – 40 days) Manufacturing process of sour starch: Cassava fecula extraction Sour cassava starch Lowlands Highlands Sun drying or UV Supramolecular scale Granule size decrease 1 (%) Relative Break Down increase 1 (%) Intrinsic viscosity decrease 2 (%) Varieties (NFO Vs FO) Lowland 9.1 Not signif. 3 Not signif. 3 Highland Not signif. 3 32.5 26.4 • Cassava starch modified by fermentation and UV irradiation acquires bread making ability. • Exhaustive works have been performed to try to better understand sour starch breadmaking ability but to date are still not fully elucidated. • The aim of this work is to contribute to a better understanding of sour cassava properties, and to highlight the effects of varietal, altitude and process parameters on the breadmaking ability. 2012 EFFoST Annual Mee,ng 2023 November 2012 • Montpellier, France 13 cassava starches (CIAT - Colombie) x 4 treatments a) Breadmaking test, recipe with pregelatinization, included lipids. [1] b) Pasting properties, performed with a RVA-4 Series (Newport). Protocol according with Sanchez et al. [2] c) Particular size performed with a Mastersizer 2000 (Malvern). d) Intrinsic viscosity to determine molecular weight. e) Amylose content, performed with a DSC 7 (Perkin-Elmer) from the energy of amylose–lysophospholipid complex. Protocol according with Mestres et al. [3] 1) Non fermented oven-dried (NFO) 2) Non fermented sun-dried (NFS) 3) Fermented oven-dried (FO) 4) Fermented sun-dried ¨Rallanderia¨ (FSR) 3 lowlands (1000 m) 10 highlands (1700 m) • Post-harvest treatments were prevailing factors in improving breadmaking ability, while the varietal factor also had some influence. • Fermentation had a more pronounced effect than sun-drying, but the combination of both treatments improved dough expansion. • Amylose content influenced negatively dough expansion, possible amylose-lipid complex formation. • The mechanism of starch degradation was located at supramolecular and molecular level: - At supramolecular level it occurs mainly during fermentation. It depends on cultivation altitude: lowland varieties were attacked on their surface whereas highlands throughout their center. In highlands, breadmaking ability was better than lowlands, perhaps due to more extensive granule collapse during gelatinization, consequently better film formation around the bubbles of steam driving dough expansion. - At molecular level, fermentation and sun-drying treatments may also damage starch structure, • Further investigations extend the understanding of the relative influences of molecular and supra-molecular phenomena in determining breadmaking properties of cassava sour starch. Literature cited: [1] Laboratorio de calidad de raices 2009 (CIAT), “Protocolo de panificación” [2] Sanchez et al. 2009, “Screening of Starch Quality Traits in Cassava” [3] Mestres and Rouau 1997, “Influence of Natural Fermentation and Drying Conditions on the Physicochemical Characteristics of Cassava Starch”
Transcript of Combined Effect of Drying Conditions and Starch ...
. P. Maldonado-Alvarado1,2, L. Grosmaire1,2 T. Tran1,3, J.L. Delarbre1,2, D. Dufour1,4
1 Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD) - UMR Qualisud - Montpellier, France
2Fac Sci Pharmaceut & Biol – UMR Qualisud – Université Montpellier 1 – Montpellier, France 3 Cassava and Starch Technology Research Unit (CSTRU), Kasetsart University - Bangkok, Thailand
4 Centro International de Agricultura Tropical (CIAT), Cali, Colombia
• Empirical processing • Irregular product quality • Dependence of climatic conditions
• Good breadmaking ability
The Problema,c: What produces breadmaking ability?
A mechanism of starch degradation not fully elucidated
Molecular scale
2 hypothesis
Objectif Comprehension of determinant factors to predict breadmaking ability of sour cassava starch
Highland FSR Lowland FSR
0,00 1,00 2,00 3,00 4,00 5,00 6,00 7,00 8,00 9,00
Hmc-‐1
cm 6438-‐14
cm 4574-‐7
cm 7436-‐7
CM 7438-‐4
CM 1498-‐4A
CM 7138-‐7
CM 7591-‐5
Cumbre 3
CM 707-‐17
SM 1495-‐5
SM 1058-‐13
Tambo 4
Breadm
aking ability (m
L/g)
cm 7436-‐7 cm 7438-‐4
cm 1498-‐4a
cm 7138-‐7 sm 7591-‐5
Cumbre 3
cm 707-‐17 sm 1495-‐5
sm 1058-‐13
Tambo 4 y = -‐0.686x + 22.04 R²Highland = 0.65
15
16
17
18
19
20
21
3 4 5 6 7 8 9
Amylose (%
)
Breadmaking ability (mL/g)
Amylose influence negatively dough expansion (possibly amylose-lipid complex formation)
Good breadmaking ability after fermentation + sun-drying (FSR) and notably in highland varieties
Highland varieties seem t o b e d i f f e r e n t t o lowland: - More marked sensitivy
to sun-drying - Different molecular
structure, probably. Hypothesis established from pasting properties, intrinsic viscosity and granule size.
Treatment effect better than varietal effect Legend
NFO Non fermented oven-‐dried
NFS Non fermented sun-‐dried
FO Fermented oven-‐dried
FSR Fermented sun-‐dried ¨Rallanderia¨
1 Hmc-‐1
2 Cm 6438-‐14
3 Cm 4574-‐7
4 Cm 7436-‐7
5 Cm 7438-‐4
6 Sm1498-‐4a
7 Cm7138-‐7
8 Sm7591-‐5
9 Cumbre 3
10 Cm 707-‐17
11 Sm 1495-‐5
12 Sm1058-‐13
13 Tambo 4
Mechanism of starch damage:
Located at both: at supramolecular level and at molecular level. 1. At supramolecular level occurring main during fermentation. The site of preferential
damage depends of cultivation altitude (differences in particle size, RVA and intrinsic viscosity analyses):
1.1. In Highland varieties granules were damaged throughout their structure 1.2. In lowland varieties granules were attacked only on their surface, only off the outer layers of the granules was shaved, leading to smaller granules with mostly intact cores. 2. At molecular level, fermentation and sun-drying treatments may also damage
structure, i.e. by molecular weight reduction or depolymerization mechanisms.
Starch granule Superficial Dammage
Weakening of internal granular structure
Specific objectif
1No statistically significant differences, 2Results of 13 varieties; 3Results of 7 varieties
Free radical formation
Oxidation
Depolimerisation
Behavior of starch granule during gelatinisation
Importance of treatment effet Vs varietal effect
Interest:
Fig.1. Breadmaking ability of both fermented and sun-dried cassava starches (FSR). Fig.2. Negative correlation between amylose content and breadmaking ability.
Fig.3. PCA of breadmaking ability, main RVA parameters (Pasting temperature, Peak viscosity 2, Cooking ability, Breakdown et Final viscosity) and granule size of 13 cassava varieties in 4 treatments: NFO (r, p), NFS (o, n), FO (¡, l) and FSR (x, +).
Fig.4. Altitude effect linked to different location of granule starch damage occurring during fermentation.
Spontaneous
Lactic Fermentation (30 – 40 days)
Manufacturing process of sour starch: Cassava fecula extraction Sour cassava
starch
Low
land
s
Hig
hlan
ds
Sun drying or
UV
Supramolecular scale
Granule size decrease1 (%)
Relative Break Down increase1 (%)
Intrinsic viscosity
decrease2 (%) Varieties (NFO Vs FO)
Lowland 9.1 Not signif.3 Not signif.3 Highland Not signif.3 32.5 26.4
• Cassava starch modified by fermentation and UV irradiation acquires bread making ability. • Exhaustive works have been performed to try to better understand sour starch breadmaking
ability but to date are still not fully elucidated. • The aim of this work is to contribute to a better understanding of sour cassava properties, and to
highlight the effects of varietal, altitude and process parameters on the breadmaking ability.
2012 EFFoST Annual Mee,ng 20-‐23 November 2012 • Montpellier, France
13 cassava starches (CIAT - Colombie) x 4 treatments a) Breadmaking test, recipe with pregelatinization, included lipids. [1]
b) Pasting properties, performed with a RVA-4 Series (Newport). Protocol according with Sanchez et al. [2] c) Particular size performed with a Mastersizer 2000 (Malvern). d) Intrinsic viscosity to determine molecular weight. e) Amylose content, performed with a DSC 7 (Perkin-Elmer) from the energy of amylose–lysophospholipid
complex. Protocol according with Mestres et al. [3]
1) Non fermented oven-dried (NFO) 2) Non fermented sun-dried (NFS) 3) Fermented oven-dried (FO) 4) Fermented sun-dried ¨Rallanderia¨ (FSR)
3 lowlands (1000 m)
10 highlands (1700 m)
• Post-harvest treatments were prevailing factors in improving breadmaking ability, while the varietal factor also had some influence.
• Fermentation had a more pronounced effect than sun-drying, but the combination of both treatments improved dough expansion.
• Amylose content influenced negatively dough expansion, possible amylose-lipid complex formation. • The mechanism of starch degradation was located at supramolecular and molecular level: - At supramolecular level it occurs mainly during fermentation. It depends on cultivation altitude: lowland varieties were attacked on their surface whereas highlands throughout their center. In highlands, breadmaking ability was better than lowlands, perhaps due to more extensive granule collapse during gelatinization, consequently better film formation around the bubbles of steam driving dough expansion.
- At molecular level, fermentation and sun-drying treatments may also damage starch structure, • Further investigations extend the understanding of the relative influences of molecular and
supra-molecular phenomena in determining breadmaking properties of cassava sour starch.
Literature cited: [1] Laboratorio de calidad de raices 2009 (CIAT), “Protocolo de panificación” [2] Sanchez et al. 2009, “Screening of Starch Quality Traits in Cassava” [3] Mestres and Rouau 1997, “Influence of Natural Fermentation and Drying Conditions on the Physicochemical Characteristics of Cassava Starch”
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