Physicochemical and functional properties of cross-linked banana resistant starch. effect of pressure cooking
Aparicio-Saguilán, Alejandro ; Gutiérrez-Meraz, Felipe ; García-Suárez, Francisco J. ; Tovar, Juscelino LU
and Bello-Pérez, Luis A.
(2008)
In Starch/Staerke
60(6).
p.286-291
- Abstract
A resistant starch (RS)-rich powder was prepared from phosphate cross-linked banana starch. Serial autoclaving and cooling treatments of this cross-linked material were also made. The powders were evaluated for chemical composition, resistant starch content, thermal characteristics, as well as for swelling and solubility properties. The parental cross-linked starch had similar lipid and protein contents than its autoclaved counterpart, but the ash content decreased after autoclaving, a pattern that is in agreement with the low phosphorus index and degree of substitution recorded in the autoclaved preparation. Although the RS content in the autoclaved cross-linked product was lower than in the non-autoclaved starch, the autoclaved... (More)
A resistant starch (RS)-rich powder was prepared from phosphate cross-linked banana starch. Serial autoclaving and cooling treatments of this cross-linked material were also made. The powders were evaluated for chemical composition, resistant starch content, thermal characteristics, as well as for swelling and solubility properties. The parental cross-linked starch had similar lipid and protein contents than its autoclaved counterpart, but the ash content decreased after autoclaving, a pattern that is in agreement with the low phosphorus index and degree of substitution recorded in the autoclaved preparation. Although the RS content in the autoclaved cross-linked product was lower than in the non-autoclaved starch, the autoclaved product still exhibited a remarkable indigestibility. The peak temperatures of gelatinization were 86.6 and 68.5°C for cross-linked and autoclaved cross-linked starch, respectively. At low temperatures the autoclaved modified starch exhibited greater swelling values than its cross-linked counterpart. The pattern of solubility values resembled the swelling behavior of both samples. The autoclaved cross-linked banana starch appears suitable for the formulation of foods requiring none or moderate further heat treatment.
(Less)
- author
- Aparicio-Saguilán, Alejandro
; Gutiérrez-Meraz, Felipe
; García-Suárez, Francisco J.
; Tovar, Juscelino
LU
and Bello-Pérez, Luis A.
- publishing date
- 2008-06-01
- type
- Contribution to journal
- publication status
- published
- keywords
- Banana, Cross-linking, Modified starch, Physical properties, Resistant starch
- in
- Starch/Staerke
- volume
- 60
- issue
- 6
- pages
- 6 pages
- publisher
- Wiley-VCH Verlag
- external identifiers
-
- scopus:46149102715
- ISSN
- 0038-9056
- DOI
- 10.1002/star.200600584
- language
- English
- LU publication?
- no
- id
- 56bc0f6c-371c-4c9d-bcae-0991a9191c95
- date added to LUP
- 2018-10-05 15:18:35
- date last changed
- 2025-10-14 12:59:31
@article{56bc0f6c-371c-4c9d-bcae-0991a9191c95,
abstract = {{<p>A resistant starch (RS)-rich powder was prepared from phosphate cross-linked banana starch. Serial autoclaving and cooling treatments of this cross-linked material were also made. The powders were evaluated for chemical composition, resistant starch content, thermal characteristics, as well as for swelling and solubility properties. The parental cross-linked starch had similar lipid and protein contents than its autoclaved counterpart, but the ash content decreased after autoclaving, a pattern that is in agreement with the low phosphorus index and degree of substitution recorded in the autoclaved preparation. Although the RS content in the autoclaved cross-linked product was lower than in the non-autoclaved starch, the autoclaved product still exhibited a remarkable indigestibility. The peak temperatures of gelatinization were 86.6 and 68.5°C for cross-linked and autoclaved cross-linked starch, respectively. At low temperatures the autoclaved modified starch exhibited greater swelling values than its cross-linked counterpart. The pattern of solubility values resembled the swelling behavior of both samples. The autoclaved cross-linked banana starch appears suitable for the formulation of foods requiring none or moderate further heat treatment.</p>}},
author = {{Aparicio-Saguilán, Alejandro and Gutiérrez-Meraz, Felipe and García-Suárez, Francisco J. and Tovar, Juscelino and Bello-Pérez, Luis A.}},
issn = {{0038-9056}},
keywords = {{Banana; Cross-linking; Modified starch; Physical properties; Resistant starch}},
language = {{eng}},
month = {{06}},
number = {{6}},
pages = {{286--291}},
publisher = {{Wiley-VCH Verlag}},
series = {{Starch/Staerke}},
title = {{Physicochemical and functional properties of cross-linked banana resistant starch. effect of pressure cooking}},
url = {{http://dx.doi.org/10.1002/star.200600584}},
doi = {{10.1002/star.200600584}},
volume = {{60}},
year = {{2008}},
}