ArticleFood chemistry: X2022
Characterization of the physicochemical, thermal and rheological properties of cashew kernel starch.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 23 citations in OpenAlex.
- Investigating Rheological Behavior ofPolymers · 2026Article
- Milling and Differential Sieving to Impact Buckwheat (Foods (Basel, Switzerland) · 2026Article
- Structured bigel-based foams with tailored textural properties: a bigel-based strategy for cream replacement.Current research in food science · 2026Article
- Sensory Quality of Macadamia Nut Butter: Effects of Kernel Grade and Maturity.Food science & nutrition · 2025Article
- Effects of adzuki bean addition on the rheological properties of mixed flour and theFood chemistry: X · 2025Article
- An Experimental and Computational Study on the Effects of Ball Milling on the Physicochemical Properties and Digestibility of a Canna Starch/Tea Polyphenol Complex.Foods (Basel, Switzerland) · 2025Article
- Article
- Influence of Temperatures on Physicochemical Properties and Structural Features of Tamarind Seed Polysaccharide.Molecules (Basel, Switzerland) · 2024Article
- Thermal Properties and Dynamic Rheological Characterization ofGels (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
11 authors at 6 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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