CLEAN LABEL STABILIZED BUCKWHEAT STARCH

Abstract

The present invention relates to a process for preparing stabilized buckwheat starches comprising a specific heat treatment. The present invention also relates to stabilized buckwheat starches obtainable by said process, as well as the use of said stabilized buckwheat starches for the preparation of a food product.

Claims

1. A process for preparing stabilized buckwheat starch from native buckwheat starch, the process comprising the steps of: a) preparing a suspension of native buckwheat starch in an aqueous medium, preferably at a concentration from 20 to 50% by weight, more preferably at a concentration from 30 to 40% by weight at a temperature T1 comprised between room temperature and 50° C., for example comprised between room temperature and 45° C.; b) heating the aqueous suspension up to a temperature Ts that does not exceed 60° C., said heating step comprising: i. a first stage of slow heating, at a rate comprised between 0.2° C. and 5° C. per hour, from T1 up to said temperature Ts, said temperature Ts comprised in the range from 50 to 60° C., preferably in the range from 53° C. to 58° C., more preferably in the range from 53° C. to 55° C. and, ii. a second stage of heating at said temperature Ts for at least 30 minutes, preferably from 0.5 to 24 hours, for example from 1 to 18 hours, in particular from 1 to 5 hours, notably for 3 hours, so as to obtain the stabilized buckwheat starch, c) separating the stabilized buckwheat starch from the aqueous medium; d) drying said stabilized buckwheat starch; and e) recovering said stabilized buckwheat starch.

2. The process according to claim 1, wherein during said first stage of the heating step b) the aqueous suspension is heated stepwise up to Ts.

3. The process according to claim 1, wherein the first stage of the heating step b) comprises at least two successive isothermal heating steps, respectively at a temperature T2 and T3, each isothermal heating step being independently of at least 30 minutes, preferably of 1 to 4 hours, for example 3 hours.

4. The process according to claim 1, wherein the process is free of organic solvents and free of chemical reactants.

5. The process according to claim 1, wherein the step of drying d) is carried out at a temperature comprised between room temperature and the buckwheat starch gelatinization temperature and is stopped when the modified buckwheat starch has a moisture rate lower or equal to 12%.

6. The process according to claim 1, wherein the native buckwheat starch is extracted from a buckwheat groat or flour.

7. A stabilized buckwheat starch made by the process according to claim 1, wherein said stabilized buckwheat starch has an onset gelatinization temperature measured by Differential Scanning calorimetry (DSC) up to 10° C. higher than the onset gelatinization temperature of the native buckwheat starch.

8. The stabilized buckwheat starch according to claim 7, wherein said stabilized buckwheat starch has an onset gelatinization temperature measured by DSC comprised-between 60 and 69° C.

9. The stabilized buckwheat starch according to claim 7, wherein said stabilized buckwheat starch has a retrogradation rate measured by DSC comprised between 23 and 40%, preferably between 23 and 33%, after 7-day storage at 4° C. upon gelatinization.

10. The stabilized buckwheat starch according to claim 7, said stabilized buckwheat starch has a pasting temperature measured by Rapid Visco Analyser (RVA) comprised between 80 and 95° C., preferably between 82 and 93° C., for example between 85 and 90° C.

11. A food product, comprising the stabilized buckwheat starch according to claim 7.

12. The food product according to claim 11, wherein said food product is a yogurt.

13. The food product according to claim 11, wherein said food product is a biscuit.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0097] FIG. 1 shows the pasting characteristics of heat modified starches obtained in Example 1 using a Rapid Visco Analyser (RVA)

[0098] FIG. 2 shows the pasting characteristics of heat modified buckwheat starches obtained in Example 1 using a Rapid Visco Analyser (RVA) compared to the commercial products CLEARAM® CR sold by the Applicant.

[0099] FIG. 3 illustrates the heat resistance of the heat modified starches obtained or used in Example 3 at pH 3 and 6.

[0100] FIG. 4 shows the pasting profiles of native buckwheat starch and heat modified buckwheat starches obtained or used in Example 4 after each process step, before pre-heating, after pre-heating, after homogenization, and after sterilization.

[0101] FIG. 5 shows the microscopic observations of starch status after being pre-heating, homogenization and sterilization processes in Example 4.

[0102] FIG. 6 shows the microscopic observation of starch status at different stages of the process for preparing yogurt in Example 5.

[0103] FIG. 7 shows the digestibility parameters of biscuits made from stabilized buckwheat starch according to the present invention in comparison to biscuits made from whole wheat flour (control), wheat starch or buckwheat flour.

EXAMPLES

Example 1

[0104] Dry native buckwheat starch, native pea starch and native maize starch (100 g each) were suspended respectively into excess of water (more than two times the weight of the starch). The 3 aqueous suspensions were then heated sequentially in a water bath at 55, 58, 60 and 63° C. (heat modification); each temperature was held for at least one and a half hours.

[0105] Sampling was performed before increasing the temperature. After sampling, all the starch samples were vacuum filtered to remove excess of water and dried in an oven at 50° C. until obtaining moisture rate lower or equal to 12%. The starch samples were then stored few days at room temperature before performing a DSC analysis. Each sample (2-3 mg) was mixed with water at three times the weight of starch. The mixture was hermetically sealed in an aluminum pan. The pan was allowed to equilibrate for at least 1 hour and then heated from 10 to 100° C. at 10° C./min in order to obtain starch gelatinization properties.

[0106] After 7 days of storage at 4° C., the pan was equilibrated at room temperature for at least 1 hour and reanalyzed using DSC at the same temperature range and heating rate in order to obtain starch retrogradation properties. Starch retrogradation is the recrystallization of starch molecules after gelatinization. The rate of retrogradation is the highest at cold temperature above the glass transition temperature of starch gel, such as at refrigeration temperature. It can change the texture of food, such as increased viscosity, gel formation, reduced clarity and syneresis.

[0107] The DSC results are summed up in the following table:

TABLE-US-00001 TABLE 1 Heating Gelatinization Melting of retrograded starch temperature To Tp Te ΔH To Tp Te ΔH R* Starch (° C.) (° C.) (° C.) (° C.) (J/g) (° C.) (° C.) (° C.) (J/g) % Buckwheat Native 57.5 65.2 72.5 13.3 39.8 51.1 61.3 3.8 29.0 55 65.2 67.9 71.4 10.8 39.5 48.9 60.0 2.6 23.8 58 67.8 70.2 73.3 10.4 39.6 49.6 59.9 2.6 25.3 60 68.1 70.4 73.4 8.0 39.2 50.0 60.3 2.6 32.2 63 71.4 73.6 76.5 4.4 40.6 50.2 60.2 3.2 73.6 (comparative) Comparative Maize Native 65.6 70.1 74.3 13.8 38.7 51.6 62.7 6.4 46.3 Examples 55 66.9 71.0 74.9 13.9 39.9 51.4 61.9 5.9 42.6 58 68.6 71.6 74.8 13.6 38.5 51.3 62.0 5.9 43.4 60 70.0 72.5 75.4 12.9 38.7 51.1 62.8 6.8 52.7 63 73.0 75.1 77.6 10.0 39.5 50.8 62.2 6.2 62.2 Pea Native 58.9 65.4 73.4 11.2 39.8 56.1 69.4 7.8 70.2 55 67.5 70.0 73.5 12.0 39.5 53.6 68.9 7.3 60.8 58 69.7 72.0 75.2 11.3 40.0 53.4 67.6 6.5 57.9 60 71.5 73.8 77.0 11.1 41.0 53.1 68.0 6.8 60.7 63 73.0 75.0 77.7 10.2 39.7 53.9 69.4 7.7 75.4 (To: onset temperature, Tp: peak temperature, Te: endset temperature, R*: retrogradation rate = ΔH gelatinization/ΔH melting of retrograded starch*100%)

[0108] Based on these results, it appears that the gradual heating of the native starches of buckwheat, of maize and of pea to a temperature up to 63° C. increases their respective gelatinization temperatures.

[0109] The gelatinization temperatures of all three starches increase with the heating treatment temperature, meaning that higher heating treatment temperature results in higher heat resistance of the starch. Thus, the granules of heat modified starches can survive harsh processing treatments, especially at high temperature, and maintain the viscosity of the starch paste during processing (no shear thinning). However, higher heat resistance can also mean lower degree of granular swelling, which may decrease the viscosity of the starch paste at a specific processing temperature and can be undesirable for a thickened food product.

[0110] The onset temperatures of three starches are similar after the same heating treatment. In general, the heat modified maize starches and the heat modified pea starches have higher endset temperatures than the heat modified buckwheat starches.

[0111] It also appears that the buckwheat starch heat modified above 58° C. has a more prominent decreased enthalpy change of gelatinization compared to the native buckwheat starches, meaning that the buckwheat starches heat modified above 58° C. go through a partial gelatinization. This phenomenon is not obvious for the corresponding pea and maize starches heat modified up to 63° C.

[0112] All gelatinized starches (including the heat modified starches) undergo retrogradation during storage, especially at cold temperature. Indeed, the gelatinized and stored starches have similar melting temperatures (of retrograded starch). The enthalpy change is starch dependent, but is less dependent on the heating treatment. Both native and heat modified buckwheat starches exhibit the lowest degree of retrogradation compared to the native and heat modified pea starches and the native and heat modified maize starches. The buckwheat starches have retrogradation rates comprised between 24 and 32% (excluding the buckwheat starch heat modified at 63° C. due to high degree of pregelatinization prior to DSC analysis). The pea starch exhibits the highest degree of retrogradation.

[0113] The pasting properties of each (ungelatinized) sample were measured using a rapid visco-analyzer (RVA). (See FIG. 1) Pasting properties are the ability of granular starch to develop viscous paste during heating, followed by further viscosity changes with shearing and cooling. Starch with good pasting properties will not show extreme viscosity changes with shearing at high temperature, especially decreasing viscosity also known as shear thinning or breakdown. Increasing viscosity during cooling is not desirable if starch is used as a thickener because the paste will form gel during longer storage (retrogradation).

[0114] The RVA analysis was carried out for 13 minutes. Each starch sample (2 g dry weight) was mixed with water to give a total of 25 g (8% starch suspension). It was isothermally heated at 50° C. for 1 minute, increased to 95° C. at 12° C./minute, held at 95° C. for 2.5 minutes, cooled to 50° C. at 12° C./minute, and finally held at 50° C. for 2 minutes. The stirring speed of the paddle was set at 960 rpm for the first 10 seconds and then decreased to 160 rpm throughout the rest of the analysis.

[0115] The RVA results are summed up in the following table:

TABLE-US-00002 TABLE 2 Heating Pasting Peak Final temperature Temperature Viscosity Trough Breakdown Viscosity Setback Starch (° C.) (° C.) (cP) (cP) (cP) (cP) (cP) Buckwheat Native 76.7 2108 1909 199 2930 1021 58 88.9 ND ND ND 1952 ND 60 89.7 ND ND ND 1933 ND Comparative Maize Native 76.6 1773 1362 411 1954 592 Examples 55 77.4 1481 1147 334 1670 523 58 77.5 1522 1227 295 1731 504 60 77.5 1476 1278 198 1713 435 63 82.3 1413 1268 145 1677 409 Pea Native 71.8 2096 1583 513 3066 1483 58 75.9 1811 1663 148 2434 771 60 76.7 1831 1688 143 2473 785 63 79.2 1513 1455  58 2024 569 (Pasting temperature is the temperature at which viscosity starts to develop, peak viscosity is the maximum viscosity during heating, trough is the minimum viscosity during isothermal heating at 95° C., breakdown is the difference between peak viscosity and trough, final viscosity is the maximum viscosity during cooling to 50° C., and setback is the difference between final viscosity and trough; ND = not detectable)

[0116] Based on the RVA results, it appears that without adjusting the pH (pH ˜5), the heat modified buckwheat starch has a higher pasting temperature compared to the heat modified pea starch and the heat modified maize starch. Pasting temperature is the temperature at which the viscosity starts to develop. The heat modified buckwheat starch has no or very low viscosity breakdown (or shear thinning) during isothermal heating and shearing, contrary to the heat modified pea starch and the heat modified maize starch. That means that the heat modified buckwheat starch according to the present invention exhibits higher heat and shear resistance compared to the corresponding pea and maize starches.

[0117] It also appears that there is no obvious difference on the RVA profile between the buckwheat starch heat modified at 58° C. and the one heat modified at 60° C.

[0118] The buckwheat starches heat modified at 58° C. and at 60° C. were also compared to different cross-linked starches marketed under the trademark CLEARAM® sold by the Applicant. (See FIG. 2) CLEARAM® CR is the phosphate cross-linked, hydroxypropylated waxy maize starch range, and the different number codes represent the degrees of cross-linking and substitution. As shown by the high pasting temperature of heat modified buckwheat starch, it has higher heat resistance than the CLEARAM® CR range. The viscosity stability during heating and shearing is similar to that with high degree of cross-linking (CLEARAM® CR 4015).

[0119] The RVA results are summed up in the following table:

TABLE-US-00003 TABLE 3 Pasting Peak Final Temperature Viscosity Trough Breakdown Viscosity Setback Starch (° C.) (cP) (cP) (cP) (cP) (cP) Buckwheat Heat modified 88.9 ND ND ND 1952 ND at 58° C. Heat modified 89.7 ND ND ND 1933 ND at 60° C. CLEARAM ® CR 0820 67.0 6150 4312 1838 5631 1319 1010 68.7 5758 4172 1586 5401 1229 2010 69.4 4998 3865 1133 5860 1995 2020 71.0 4912 3937 975 5227 1290 3010 68.6 3623 2972 651 5332 2360 3020 66.1 4150 3248 902 6169 2921 4015 69.5 1256 1169 87 2512 1343

Example 2

[0120] Starch was extracted from 400 g buckwheat groat. After the removal of the protein and fiber, the starch slurry (around 250 g starch and 700 g water) was heated sequentially in a water bath at 55 and 58° C.; each temperature was held for at least three hours.

[0121] After heat treatment at 58° C., all of the starch samples were vacuumed filtered and then re-suspended in water before being dried using a fluidized bed dryer at about 58° C. until obtaining moisture rate lower or equal to 12%.

[0122] The starch samples were then stored few days at room temperature before performing a DSC analysis. Each sample (2-3 mg) was mixed with water at three times the weight of starch. The mixture was hermetically sealed in an aluminum pan. The pan was allowed to equilibrate for at least 1 hour and then heated from 10 to 100° C. at 10° C./min in order to obtain starch gelatinization properties.

[0123] After 7 days of storage at 4° C., the pan was equilibrated at room temperature for at least 1 hour and reanalyzed using DSC at the same temperature range and heating rate in order to obtain starch retrogradation properties.

[0124] The DSC results are summed up in the following table:

TABLE-US-00004 TABLE 4 Gelatinization Melting of retrograded starch To Tp Te ΔH To Tp Te ΔH R* Buckwheat starch (° C.) (° C.) (° C.) (J/g) (° C.) (° C.) (° C.) (J/g) % Native (without 57.5 65.2 72.5 13.3 39.8 51.1 61.3 3.8 29.0 additional heating treatment) Heat Sample A 67.8 70.6 73.7 11.4 40.6 49.3 59.2 2.9 25.5 modified Sample B 68.1 70.9 74.7 11.5 40.0 50.4 61.4 3.5 30.4 at 58° C.

[0125] The heat modified buckwheat starches have higher gelatinization temperature than the native counterpart without additional heating treatment. Both native and heat modified buckwheat starches show low tendency to retrograde.

[0126] The pasting properties of each (ungelatinized) sample were measured using a Rapid Visco-Analyzer (RVA) according two different methods for totals of 13 and 24 minutes. For both methods, each starch sample (2 g dry weight) was mixed with water to give a total of 25 g (8% starch suspension).

[0127] For the first method (a total of 13 minutes), the sample was isothermally heated at 50° C. for 1 minute, increased to 95° C. at 12° C./minute, held at 95° C. for 2.5 minutes, cooled to 50° C. at 12° C./minute, and finally held at 50° C. for 2 minutes. The stirring speed of the paddle was set at 960 rpm for the first 10 seconds and then decreased to 160 rpm throughout the rest of the analysis.

[0128] For the second method (a total of 23 minutes), the sample was isothermally heated at 50° C. for 1 minute, increased to 95° C. at 6° C./minute, held at 95° C. for 5 minutes, cooled to 50° C. at 6° C./minute, and finally held at 50° C. for 2 minutes. The stirring speed of the paddle was set at 960 rpm for the first 10 seconds and then decreased to 160 rpm throughout the rest of the analysis.

[0129] The RVA results from the first method are summed up in the following table:

TABLE-US-00005 TABLE 5 Pasting Peak Final Tp Viscosity Trough Breakdown Viscosity Setback Buckwheat starch (° C.) (cP) (cP) (cP) (cP) (cP) Native (without 79.8 2018 1858 160 2882 1024 additional heating treatment) Heat Sample A 86.6 1845 1766 79 2749 983 modified Sample B 85.6 1936 1829 107 2768 939 at 58° C.

[0130] The RVA results from the second method are summed up in the following table:

TABLE-US-00006 TABLE 6 Pasting Peak Final Temp Viscosity Trough Breakdown Viscosity Setback Buckwheat starch (° C.) (cP) (cP) (cP) (cP) (cP) Native (without 80.8 1949 1645 304 3062 1417 additional heating treatment) Heat Sample A 84.0 1829 1684 145 3146 1462 modified Sample B 83.2 1958 1778 180 3254 1476 at 58° C.

[0131] The heat modified buckwheat starches have higher pasting temperatures and lower breakdown viscosities than the native counterpart without additional heating treatment during starch extraction process.

Example 3

[0132] Buckwheat starch samples extracted from two pilot trials were used to prepare the heat modified starches. During the starch extraction, the aqueous suspensions prepared by wet grinding of buckwheat groat were heated at 45° C. and 50° C. for the first and the second pilot trials, respectively, prior to the fractionation step to separate the light fraction, containing proteins, soluble carbohydrates and salts, from the heavy fraction, containing starch and fibers. The purpose of heating is to facilitate the solubilization of proteins and to prevent microbe growth.

[0133] Each extracted starch (300 g) was mixed with 700 mL water to prepare an aqueous suspension at a concentration of 30% by weight. The suspension was heated in a water bath at 50° C. for 30 minutes, then at 53° C. for 3 hours and subsequently at 55° C. overnight. Sampling was performed before increasing the temperature. After sampling, all of the starch samples were vacuum filtered and dried at 45° C. in an oven overnight. Then, the dried heat modified buckwheat starch was ground into powder.

[0134] Native pea, maize, and waxy maize starches were heat treated in the same way and used as comparison for heat and shear resistance test at pH 3 and 6.

[0135] For the heat and shear resistance (See FIG. 3), the starch slurry (7.4% dry substance) was isothermally heated at 50° C. for 1 minute, increased to 95° C. at 12° C./minute, held at 95° C. for 15 minutes, cooled to 50° C. at 12° C./minute, and finally held at 50° C. for 1.6 minutes. The stirring speed of the paddle was set at 960 rpm for the first 10 seconds and then decreased to 160 rpm throughout the rest of the analysis. The analysis was repeated at pH 3.0, adjusted by adding citric acid powder.

[0136] The heat/shear resistance (%) is calculated as the difference of the viscosity at the end of isothermal heating at 95° C. and peak viscosity divided by the peak viscosity (times 100%):

[00001]$\mathrm{heat}/\mathrm{shear}\mathrm{resistance}=\frac{\left(\mathrm{viscosity}\mathrm{at}\mathrm{heating}\mathrm{end}-\mathrm{peak}\mathrm{viscosity}\right)}{\mathrm{peak}\mathrm{viscosity}}\times 100\%$

[0137] The RVA results at pH ˜6 and 3 are summed up in the following table:

TABLE-US-00007 TABLE 7 pH ~6 pH 3 Viscosity Heat/ Viscosity Heat/ Pasting Peak at heating shear Final Pasting Peak at heating shear al Tp viscosity end resistance viscosity Tp viscosity end resistance v sity Samples (° C.) (cP) (cP) (%) (cP) (° C.) (cP) (cP) (%) P) Buckwheat Pilot #1, 87.3 1521 1189 −22% 2249 91.3 1426 493 −65% 753 Native (processed at 45° C.) Pilot #1, 92.9 1498 1299 −13% 2029 92.2 1373 441 −68% 670 heat modified at 55° C. Pilot #2, 92.1 1292 982 −24% 1640 91.4 1304 388 −70% 600 heat modified at 55° C. Waxy maize Native 76.0 2391 700 −71% 1018 75.8 2314 79 −97% 112 55° C. 75.1 2286 677 −70% 1019 75.9 2080 65 −97% 91 Maize Native 86.5 1375 877 −36% 1574 85.7 1292 112 −91% 225 55° C. 79.2 1367 871 −36% 1509 84.0 1233 95 −92% 190 60° C. 84.0 1280 892 −30% 1548 85.7 1229 324 −74% 2 Pea Native 73.6 1427 1095 −23% 2055 73.4 1118 248 −78% 5 55° C. 75.9 1713 1107 −35% 2243 75.9 1615 465 −71% 1 60° C. 79.1 1030 948  −8% 1480 77.4 1391 453 −67% 9 indicates data missing or illegible when filed

[0138] Based on the results above, at pH ˜6, the heat modified buckwheat starches have higher pasting temperature than the native buckwheat starch. Similar effect is also observed from pea starch, but it is not obvious from maize starch and waxy maize starch. The heat modified buckwheat starches and the heat modified pea starches have higher heat and shear resistance than the heat modified maize starches and the heat modified waxy maize starch at both pH 3 and 6. The heat modified buckwheat starches according to the process of the present invention have the highest pasting temperature at both pH 3 and 6 among all of the starch samples tested.

Example 4

[0139] RVA and DSC analyses were performed on the heat modified buckwheat starches from the two pilot trials mentioned in Example 3 and compared with different commercial modified starches of the prior art known for yogurt application. The DSC method is the same as in Examples 1 and 2.

[0140] The commercial modified starches of the prior art known for yogurt application are as follows.

[0141] CLARIA+® is a clean label inhibited starch sold by Tate & Lyle. NOVATION 2300 ® is a clean label inhibited starch sold by Ingredion. Both are of waxy maize based.

[0142] CLEARAM® CJ 5025 is sold by the Applicant and corresponds to phosphate cross-linked, acetylated waxy maize starch (chemically modified starch), specifically produced for yogurt application.

The DSC results are summed up in the following table:

TABLE-US-00008 TABLE 8 Gelatinization Melting of retrograded starch To Tp Te ΔH To Tp Te ΔH R* Samples (° C.) (° C.) (° C.) (J/g) (° C.) (° C.) (° C.) (J/g) (%) Starch according to the present invention Buckwheat Native 59.9 64.6 71.0 10.45 36.8 47.5 58.1 3.52 34 starch from (processed first pilot at 45° C.) trial Heat modified 61.4 65.8 70.6 9.72 40.0 48.4 57.2 4.9 50 at 53° C. Heat modified 62.9 66.6 71.6 11.03 37.7 48.1 58.0 3.6 33 at 55° C. Buckwheat Native 60.4 65.2 71.2 9.98 35.8 47.6 58.9 3.37 34 starch from (processed second pilot at 50° C.) trial Heat modified 61.2 65.8 71.0 9.8 39.0 48.4 57.5 2.73 28 at 53° C. Heat modified 63.0 66.7 71.5 10.58 38.7 49.0 58.8 4.18 40 at 55° C. Comparative examples CLARIA+ ® 63.0 68.9 74.3 9.21 40.8 51.7 61.0 4.48 49 NOVATION ® 2300 60.9 67.0 72.1 11.25 39.6 51.5 61.0 7.14 63 CLEARAM ® CJ 5025 62.2 67.6 73.2 14.26 41.9 52.5 60.0 1.43 10

[0143] The native buckwheat starch from the first pilot trial has slightly lower gelatinization temperature than that from the second pilot trial because the heating temperature used for the starch extraction process in the second pilot trial was higher than that in the first pilot trial. The gelatinization temperatures of the heat modified buckwheat starches, however, are similar for the two pilot trials when the starches were treated at the same temperature.

[0144] The buckwheat starches heat modified at 53° C. have slightly lower gelatinization temperature than those heat modified at 55° C. The former has similar onset gelatinization temperature as NOVATION® 2300, and the latter has similar onset gelatinization temperature as CLARIA+®.

[0145] The retrograded starches prepared from the native buckwheat starches have slightly lower melting temperature than those prepared from the heat modified buckwheat starches. The buckwheat starches heat modified at 53° C. and 55° C. have similar melting temperature of retrograded starches. CLARIA+®, NOVATION® 2300 and CLEARAM® CJ 5025 being waxy maize based starches have slightly higher melting temperatures of retrograded starches than the native and heat modified buckwheat starches. Among the commercial starches, CLEARAM® CJ 5025 shows the lowest retrogradation rate. That means that it exhibits the highest stability during refrigeration. The heat modified buckwheat starches according to the process of the present invention, in general, have lower retrogradation rates than CLEARAM® CJ 5025, CLARIA+® and NOVATION® 2300. Thus, the heat modified buckwheat starches according to the process of the present invention exhibit higher stability during refrigeration than commercial waxy maize based chemically modified starch, such as CLEARAM® CJ 5025, and clean label modified starches, such as CLARIA+® and NOVATION® 2300.

[0146] For RVA, the sample was isothermally heated at 50° C. for 1 minute, increased to 95° C. at 6° C./minute, held at 95° C. for 5 minutes, cooled to 50° C. at 6° C./minute, and finally held at 50° C. for 2 minutes. The stirring speed of the paddle was set at 960 rpm for the first 10 seconds and then decreased to 160 rpm throughout the rest of the analysis.

The RVA results are summed up in the following table:

TABLE-US-00009 TABLE 9 Pasting Peak Through Breakdown Final Setback Temperature viscosity viscosity viscosity viscosity viscosity Samples (° C.) (cP) (cP) (cP) (cP) (cP) Starch according to the present invention Buckwheat Native 76.7 3719 2729 990 4336 1607 starch from (processed first pilot at 45° C.) trial Heat modified 82.4 3672 3111 561 4545 1434 at 53° C. Heat modified 82.8 3748 3144 604 4520 1376 at 55° C. Buckwheat Native 79.9 3784 2816 968 4457 1641 starch from (processed second pilot at 50° C.) trial Heat modified 82.8 3617 2921 696 4253 1332 at 53° C. Heat modified 82.8 3597 2655 942 3938 1283 at 55° C. Comparative examples CLARIA+ ® 68.4 8493 5908 2585 7492 1584 NOVATION ® 2300 67.6 6570 4377 2193 5788 1411 CLEARAM ® CJ 5025 68.0 9577 7820 1757 11385 3565

[0147] Based on the RVA results above, the heat modified buckwheat starches have higher pasting temperature than the native buckwheat starches, and all buckwheat starches have higher pasting temperature than CLARIA+®, NOVATION® 2300 and CLEARAM® CJ 5025. This means that the heat modified buckwheat starches are the best starch materials to maintain their granular structure after heating treatment with shearing compared to the native buckwheat starch, CLARIA+®, NOVATION® 2300 and CLEARAM® CJ 5025. Although the heat modified buckwheat starches have lower peak and final viscosities than the waxy maize based commercial counterparts, they have lower breakdown (decreasing viscosity with further shearing) or higher shear resistance. Furthermore, highly swollen granules are highly susceptible to shear thinning, and hence waxy maize based clean label starches can be easily disintegrated by harsh food processing, such as homogenization during yogurt making process.

[0148] RVA was also performed on the heat modified buckwheat starches after common processes for yogurt making (pre-heating, homogenization and sterilization) and compared with the native buckwheat starch and the different commercial starches. (See FIG. 4 for the results of RVA) Each starch was mixed with water to make 2.5% starch suspension. Sucrose (7.6%) was added to the suspension. The suspension was pre-heated at 65° C., homogenized at 18 MPa, sterilized at 85° C. for 10 min, and finally stored at 4° C. for 7 days. At the end of each process, sample was collected for viscosity measurement (by both RVA and Brookfield viscometer).

[0149] The RVA results show that the native buckwheat starch and the heat modified buckwheat starches retain their granular structure after pre-heating, homogenization, sterilization, and cold storage, indicated by the increased viscosity during heating. CLARIA+® and NOVATION® 2300 lost their granular structure after homogenization stage and sterilization stage, respectively. CLEARAM® CJ 5025 seems to lose it ability to swell or produce viscosity after pre-heating stage.

[0150] The cold viscosity (viscosity at 50° C. before heating) is similar for all of the starch samples tested before cold storage (less than 20 cP). However, the cold viscosity of CLARIA+® and NOVATION® 2300 increase to higher than 20 cP after cold storage, indicating starch retrogradation taking place with these commercial starches. This phenomenon is less obvious from the native buckwheat starch and the heat modified buckwheat starches. This means that the native buckwheat starch and the heat modified buckwheat starches undergo less retrogradation during cold storage than the commercial modified starches tested here and can be used for even harsher food processing treatment than those for yogurt making.

[0151] The Brookfield viscometer results are summed up in the following table:

TABLE-US-00010 TABLE 10 After After After homogenization sterization cold storage Samples (Pa .Math. s) (Pa .Math. s) (Pa .Math. s) Heat modified buckwheat starches according to the present invention From first pilot trial 12.4 22.4 33.2 Native (processed at 45° C.) From first pilot trial 13.2 20.4 32.0 Heat modified at 55° C. From second pilot trial 11.6 19.6 30.8 Heat modified at 55° C. Comparative examples CLARIA+ ® 12.4 34.4 50.4 NOVATION ® 2300 12.0 22.4 30.0 CLEARAM ® CJ 5025 18.8 28.0 34.4

[0152] After homogenization, CLEARAM® CJ 5025 has the highest viscosity while the others present similar viscosity. After sterilization, CLARIA+® shows the highest viscosity and CLEARAM® CJ 5025 has the second highest viscosity. After 7-day cold storage, all samples show increased viscosity due to the starch retrogradation. CLARIA+® presents the largest increase in viscosity, indicating low stability during cold storage. On the other hand, the other starches show similar viscosity at around 30-34 Pa.Math.s, meaning that these starch samples, including heat modified buckwheat starches, have similar stability during cold storage, which is desirable for yoghurt making.

[0153] The microscopic images showed that the native buckwheat starch and the heat modified buckwheat starches still retain their granular structure after pre-heating, homogenization, and sterilization, whereas CLARIA+®, NOVATION® 2300, and CLEARAM® CJ 5025 show highly swollen granules and granule fragments after the same processing treatments. (See FIG. 5)

Example 5: Stabilized Starch in Yogurt

[0154] This example describes the preparation of yogurt samples containing a heat modified buckwheat starch according to the present invention, a commercially available clean label starch (according to the prior art) or a chemically cross-linked starch.

[0155] Starches Used:

[0156] Stabilized buckwheat starch (according to the present invention) was prepared as follows. Starch was extracted from 400 g buckwheat groat. After the removal of the protein and fiber, the starch slurry (around 250 g starch in 700 g water) was heated sequentially in a water bath at 55° C. for 3 hours and at 58° C. for 3 hours. The starch sample was vacuumed filtered and then re-suspended in water before being dried using a fluidized bed dryer at about 58° C. until obtaining moisture rate lower or equal to 12%.

[0157] CLEARAM® CJ 5025 and NOVATION® 2300 are commercially available starches as previously mentioned in Example 4.

[0158] Based on the RVA results in Example 4 (Table 9), the heat modified buckwheat starches have higher pasting temperature than NOVATION® 2300 and CLEARAM® CJ 5025. Indeed, heat modified buckwheat starches have pasting temperatures of around 82° C., and the pasting temperatures of NOVATION® 2300 and CLEARAM® CJ 5025 are around 68° C.

[0159] The yogurt process pre-heating temperature is around 60-70° C., more precisely 65° C., and hence the pasting temperature of starch should be higher than 65° C. to make sure that the starch granules are not excessively swollen and can tolerate the harsh shearing in homogenization process. Thus, the heat modified buckwheat starch obtained according to the process of the present invention is the best candidate and the granular structure will survive the pre-heating process.

[0160] The ingredients for yogurt making in percent by weight were as follows:

TABLE-US-00011 TABLE 11 Compositions 1 2 3 Milk 91.5 91.5 91.5 Sucrose 7.5 7.5 7.5 Heat modified buckwheat starch 1.0 / / according to the present invention Comparative CLEARAM ® CJ 5025 / 1.0 / Examples Novation 2300  ® / / 1.0 Total 100.0 100.0 100.0

[0161] The process followed for obtaining yogurts is as follows: [0162] i. stirring homogeneously all the ingredients; [0163] ii. pre-heating of the mixture from room temperature to 65° C., which takes about 5 mins; [0164] iii. homogenization at 18 Mpa; [0165] iv. heating at 95° C. for 5 min; [0166] v. cooling from 95° C. to 43° C., which takes about 15-20 mins; [0167] vi. adding yogurt strain; [0168] vii. fermenting at 43° C. and at pH 4.6 for 5-6 hours; [0169] viii. smoothing for 1 min.

[0170] The morphology of the starches was also observed under a microscope at different stages of the yogurt making process: before pre-heating, after pre-heating at 65° C., and after homogenization. (See FIG. 6) Lugol solution (iodine/potassium iodide solution) was used to stain starch granules for bright field mode. Polarized light was used to observe the birefringence of the starch granules to identify its native crystalline structure.

[0171] The heat modified buckwheat starch according to the present invention is not easily gelatinized, and retains most of its native crystalline and granular structure after pre-heating at 65° C. and after homogenization, which is similar to that observed from CLEARAM® CJ 5025 (comparative starch).

Example 6

[0172] This example describes the preparation of biscuits samples containing a whole wheat flour (control), a stabilized buckwheat starch according to the present invention, a wheat starch or a buckwheat flour.

[0173] Buckwheat starch was prepared according to example 5.

[0174] Whole wheat flour, Wheat starch or Buckwheat flour

[0175] The ingredients for biscuits making in percent by weight were as follows:

TABLE-US-00012 TABLE 12 Control Buckwheat Wheat Buckwheat (wheat starch starch flour Ingredients flour) formula formula formula Whole wheat 38 19 19 — flour Buckwheat — 19 — — starch Wheat — — 19 — starch Buckwheat — — — 38 flour Sugar 16 16 16 16 Rolled oat 14 14 14 14 powder Vegetable 13 13 13 13 oil Nutralys 7.8 7.8 7.8 7.8 wheat protein Glucose 3.5 3.5 3.5 3.5 syrup Lecithin 0.4 0.4 0.4 0.4 Baking 0.3 0.3 0.3 0.3 powder Salt 0.2 0.2 0.2 0.2 Milk 25 25 25 25 Milk flavor 0.4 0.4 0.4 0.4 Total 118.6 118.6 118.6 118.6

[0176] The quantities are expressed in percentages by weight.

[0177] The process followed for obtaining biscuits is as follows: [0178] i. Blending homogeneously all dry ingredients to form an uniform dry mixture; [0179] ii. Adding milk, milk flavor, lecithin, glucose syrup, and vegetable oil to the dry mixture and stirring to form an uniform dough; [0180] iii. Rolling the dough to 3 mm thickness and shaping it in circle; [0181] iv. Baking the shaped doughs in an oven with top temperature at 190° C. and bottom temperature at 160° C. for 10 min; [0182] v. Allowing biscuits to cool to room temperature and sealing them in a plastic or aluminum packages.

[0183] The texture of biscuits was measured using a TA-TX2 texture analyzer by using the three point bending test (HDP/3PB) and the puncture test (P/2).

[0184] The measurements parameters are listed in table 13 below:

TABLE-US-00013 TABLE 13 Mode Compress Probe HDP/3PB P/2 Pre-Test Speed 1 mm/sec 2 mm/sec Test Speed 2 mm/sec 1 mm/sec Post-Test Speed 10 mm/sec 10 mm/sec Distance 10 mm 3 mm Trigger Force Auto 5 g Auto 5 g Data Acquisition Rate 500 pps 500 pps

[0185] The digestibility parameters, including the calculation of digestion rate (k) and the total digestibility, were measured following the methods of Yu et al. (Food Chemistry, 2018, 241:493-501). Results are shown on FIG. 7.

[0186] The moisture content was measured using a moisture analyzer (MA45C, Sartorius) sets at 105° C.

[0187] The water activity (aw) was measured using an aw meter (HygroLab2, Rotronic).

[0188] The results are summed up in the following table:

TABLE-US-00014 Control Buckwheat Wheat Buckwheat (wheat starch starch flour Index flour) formula formula formula Texture Crispiness 0.44 0.39 0.47 0.40 (mm) Average 867.9 550.3 450.2 654.0 hardness (g) Fragile index 32.3 34.3 40.7 35 Starch digestibility Rate of 0.0300 0.0267 0.0284 0.0233 starch digestion, k (1/min) Total starch 99.0 90.8 96.4 97.1 digestibility (%) Observation Thickness 6.85 6.30 6.72 4.44 Moisture (%) 1.58 1.01 1.26 0.69 Water 0.247 0.091 0.196 0.217 activity (aw)

[0189] Based on these results, it appears that biscuits made with wheat starch presented the lowest average hardness, followed by those with buckwheat starch.

[0190] The highest crispiness and fragile index were observed for the biscuits made with wheat starch, whereas those made with buckwheat starch and buckwheat flour presented similar values.

[0191] The control biscuits made with wheat flour presented the highest rate of starch digestion and total starch digestibility. The lowest total starch digestibility was observed for the biscuits made with buckwheat starch, whereas the lowest rate of starch digestibility was observed for the biscuits with buckwheat flour, followed by those with buckwheat starch. The biscuits made with wheat starch and buckwheat flour had very similar total starch digestibility, i.e. value between the control biscuits and the biscuits made with buckwheat starch.

[0192] The biscuits made with buckwheat starch had the lowest moisture content and water activity. Thus, they biscuits made with buckwheat starch have the longest shelf life. Furthermore, the thicknesses of the biscuits made with buckwheat starch and wheat starch were similar to the control biscuits, which was higher than those made with buckwheat flour.

[0193] In conclusion, the biscuits made with buckwheat starch presented a better texture than the control biscuits made with wheat flour, as well as the best appearance and digestibility indices in comparison with those made with wheat starch and buckwheat flour.