Department

Consumer and Food Sciences

Degree

PhD Food Science

Nutritional, structural and functional properties of infrared heat-moisture treated maize starch and maize meal with added stearic acid

In my thesis I demonstrated that three hours of infrared energy as a mode of starch modification with lipids, can replace the 24 hours conventional heating without compromising the nutritional and functional properties of starchy foods. The microstructural, nano-structural and molecular changes induced by infrared heat-moisture treatment with added lipids supported the formation of amylose-lipid complexes and reduced in vitro starch digestibility. The study suggests that a combination of lipids addition and infrared heat-moisture treatment as a method to modify starchy foods can be used to develop low glycaemic index foods. Infrared energy has potential application in the development of higher value-added functional starch foodstuffs for the management of diet-related non-communicable diseases for example type 2 diabetes.

Email

[email protected]

Supervisors

• Prof MN Emmambux
• Prof SS Ray

Memberships

• Fellow of Local Pathways program under UN- Sustainable Development Solutions Network (UN-SDSN Youth 20’)
• Global talent at UNLEASH Innovation hub and UNLEASH+
• South African Association for Food Science and Technology (SAAFoST)
• South African Council of Natural Scientific Professions (SACNASP)

Award

Academic Honorary colours (PhD)

Publications

• Mapengo, C. R., & Naushad Emmambux, M. (2020). Functional properties of heat-moisture treated maize meal with added stearic acid by infrared energy. Food chemistry, 126846. doi: https://doi.org/10.1016/j.foodchem.2020.126846
• Mapengo, C. R., Ray, S. S., & Emmambux, M. N. (2019). Pasting properties of hydrothermally treated maize starch with added stearic acid. Food chemistry, 289,396-403. doi: 10.1016/j.foodchem.2019.02.130

Conferences

• Session Coordinator: PPS Europe-Africa 2019 Regional Conference (PPS2019), CSIR, South Africa, 18-22 November 2019
• Conference oral presenter: Clarity Ropafadzo Mapengo, Mohammad Naushad Emmambux, and Suprakas Sinha Ray. Characterisation of heat-moisture treated maize starch with stearic acid using infrared energy. PPS Europe-Africa 2019 Regional Conference (PPS2019), CSIR, South Africa, 18-22 November 2019
• Conference poster presenter: Clarity Ropafadzo Mapengo, Mohammad Naushad Emmambux, and Suprakas Sinha Ray. Functional properties of hydrothermally treated maize starch with stearic acid. 23rd SAAFoST Biennial International Congress and Exhibition, 1 – 4 September 2019
• Conference rapporteur for the DST-NRF Centre of Excellence in Food Security (CoE-FS): The 2nd International Congress of the World Public Health Nutrition Association, Cape town, South Africa, 30 August – 2 September 2016
•  Conference poster presenter: Clarity Ropafadzo Mapengo, Mohammad Naushad Emmambux, and Suprakas Sinha Ray. Pasting properties of hydrothermally treated maize starch with stearic acid. 21st South African Association for Food Science and Technology in international congress, Durban, KZN, South Africa, 6-9 September 2015