Effect of drying temperatures on starch-related functional and thermal properties of chestnut flours

被引:69
作者
Correia, Paula [1 ]
Beirao-da-Costa, Maria Luisa [2 ]
机构
[1] Inst Politecn Viseu, Escola Super Agr, CI & DETS DIA, P-3500606 Viseu, Portugal
[2] Univ Tecn Lisboa, Inst Agron, CEER Biosyst Engn, P-1349017 Lisbon, Portugal
关键词
Chestnut flours; Starch; Drying; Functional properties; Thermal analysis; PASTING PROPERTIES; PHYSICOCHEMICAL PROPERTIES; SENSORY PROPERTIES; RESISTANT STARCH; GELATINIZATION; CORN; COWPEA; WAXY; CEREALS; QUALITY;
D O I
10.1016/j.fbp.2011.06.008
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
The use of starchy flours in food systems greatly depends on the related functional properties of starch. The effect of drying temperatures on starch-related functional properties of flours obtained from fruits of the two most common Portuguese Castanea sativa varieties (Martainha and Longal) was evaluated. Flours were analysed for amylose and resistant starch contents, swelling ability, pasting properties and thermal characteristics. Drying temperature is positively correlated with amylose content, resistant starch and viscoamylographic properties, mainly the temperatures higher than 40 degrees C, Amylograms of fruits dried at 60 degrees C displayed higher peak viscosity (1370 B.U. and 2260 B.U. respectively for Longal and Martainha) when compared to the other temperatures tested (40 degrees C, 50 degrees C and 70 degrees C). Decreases in transition temperatures and in enthalpy evaluated by thermal analysis were observed with increasing drying temperatures, suggesting modifications in starch structure during the drying process. The effects of drying temperatures were more evident in Longal variety. The flours from the two chestnut varieties and from fruits dried at low temperatures and fruits dried at high temperature showed significant differences between the evaluated properties. (C) 2011 The Institution of Chemical Engineers. Published by Elsevier B.V.. All rights reserved.
引用
收藏
页码:284 / 294
页数:11
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