Structural, rheological and in-vitro digestibility properties of composite corn-banana starch custard paste

被引：18
作者：
Alimi, Buliyaminu A. [1 ]
Workneh, Tilahun S. [1 ]
Oyeyinka, Samson A. [2 ]
机构：
[1] Univ KwaZulu Natal, Coll Agr Engn & Sci, Sch Engn, Bioresources Engn, Private Bag X01, ZA-3209 Pietermaritzburg, Scottsville, South Africa
[2] Univ Ilorin, Dept Home Econ & Food Sci, Fac Agr, Ilorin, Nigeria
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2017年 / 79卷
关键词：
Banana starch; Custard paste; In-vitro digestibility; Rheology; Breakfast cereal; HEAT-MOISTURE TREATMENT; PHYSICOCHEMICAL PROPERTIES; HYDROTHERMAL MODIFICATIONS; GLYCEMIC INDEX; DESSERTS; FLOUR; DIGESTION; PLANTAIN;
D O I：
10.1016/j.lwt.2017.01.012
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study investigated the influence of native or hydrothermally modified banana starch on structural, rheological and in-vitro digestibility properties of corn starch custard pastes. Banana starch was incorporated into the formulation in the ratio 1:4 (g/g) of the composite. Amylose content in the pastes varied significantly (p < 0.05) from 17.61 to 27.27 g/100 g. Scanning electron micrographs revealed similar homogenous, don-continuous, flake-like network structure for all paste samples. Addition of modified banana starch generally reduced the strength of the pastes. Generally, the paste samples showed shear thinning behavior of thermoplastic materials. Banana starch inclusion in the custard formulation significantly (p < 0.05) increased the slowly digestible starch fraction of the pastes, while the addition of annealed or heat moisture treated banana starch significantly (p < 0.05) increased the resistant starch component. (c) 2017 Elsevier Ltd. All rights reserved.
引用
收藏
页码：84 / 91
页数：8
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