Quantification of Resistant Starch in Several Starch Sources Treated Thermally

被引:14
作者
Brumovsky, L. A. [1 ]
Brumovsky, J. O. [1 ]
Fretes, M. R. [1 ]
Peralta, J. M. [1 ,2 ]
机构
[1] Univ Nacl Mis, Fac Ciencias Exactas Quim & Nat, RA-3300 Posadas, Misiones, Argentina
[2] CONICET UNL, Inst Desarrollo Tecnol Ind Quim INTEC, Santa Fe, Argentina
关键词
Resistant starch; Heat-moisture treatment; Hydrothermal treatments; HEAT-MOISTURE TREATMENT; PHYSICOCHEMICAL PROPERTIES; HYDROTHERMAL TREATMENTS; FUNCTIONAL-PROPERTIES; IN-VITRO; POTATO; CORN; MAIZE; DIGESTIBILITY; FOODS;
D O I
10.1080/10942910701867673
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The purpose of the research was to determine the effect of heat-moisture treatment at different phases and temperatures on resistance starch (RS) level on native starches samples of several botanical sources and to evaluate the thermal stability of different granules. Samples of potato, cassava, wheat, and corn starches were moisturized up to 30% wet basis and then treated in a convection oven at 80, 100, and 120C during 40 and 60 minutes. RS was determined gravimetrically by a modification of Method 991.43 of the AOAC for the determination of total dietary fibre. All samples were submitted to different thermal analysis in a range from 40 to 180C at 10C/min. Overall, in the treated samples an increase of RS was observed, being the corn starch sample treated at 120C and 60 minutes - the one that presented the highest content of RS (4.2%). Other treated samples showed a decrease in the gelatinization enthalpies with the presence of granular fusion, indicating internal re-arrangement, an increase in the gelatinization temperature and the thermo stability below 95C.
引用
收藏
页码:451 / 460
页数:10
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