Resistant starch-rich powders prepared by autoclaving of native and lintnerized banana starch : Partial characterization
Aparicio-Saguilán, Alejandro ; Flores-Huicochea, Emmanuel ; Tovar, Juscelino LU
; García-Suárez, Francisco
; Gutiérrez-Meraz, Felipe
and Bello-Pérez, Luis A.
(2005)
In Starch/Staerke
57(9).
p.405-412
- Abstract
Powdered preparations enriched in resistant starch (RS) were obtained from native and lintnerized (prolonged acid treatment) banana starches by consecutive autoclaving/cooling treatments. The preparations were tested for indigestible starch content, swelling and solubility properties, thermal analysis and pasting profile. The autoclaved samples had higher RS content than their parental counterparts, but the chemical modification (lintnerization process) allowed development of higher RS proportions (19%, dry matter basis, dmb). The autoclaved samples (RS-enriched products) showed similar swelling values (α = 0.05) at the temperatures assessed. These RS-rich products exhibited a lower solubility in water than the corresponding raw... (More)
Powdered preparations enriched in resistant starch (RS) were obtained from native and lintnerized (prolonged acid treatment) banana starches by consecutive autoclaving/cooling treatments. The preparations were tested for indigestible starch content, swelling and solubility properties, thermal analysis and pasting profile. The autoclaved samples had higher RS content than their parental counterparts, but the chemical modification (lintnerization process) allowed development of higher RS proportions (19%, dry matter basis, dmb). The autoclaved samples (RS-enriched products) showed similar swelling values (α = 0.05) at the temperatures assessed. These RS-rich products exhibited a lower solubility in water than the corresponding raw materials. The peak temperatures of the thermal transition were 155.5 and 145.8°C for native autoclaved and lintnerized autoclaved starch, respectively. These values indicate that RS products have a marked thermal stability. The pasting behavior of the RS products was less pronounced than that of the raw counterparts. Hence, their potential use as processed food ingredients should not impact final product viscosity. These RS-enriched products appear suitable for the formulation of functional foods.
(Less)
- author
- Aparicio-Saguilán, Alejandro
; Flores-Huicochea, Emmanuel
; Tovar, Juscelino
LU
; García-Suárez, Francisco
; Gutiérrez-Meraz, Felipe
and Bello-Pérez, Luis A.
- publishing date
- 2005-09-01
- type
- Contribution to journal
- publication status
- published
- keywords
- Banana starch, Lintnerized starch, Resistant starch, Thermal analysis
- in
- Starch/Staerke
- volume
- 57
- issue
- 9
- pages
- 8 pages
- publisher
- John Wiley & Sons Inc.
- external identifiers
-
- scopus:25444435721
- ISSN
- 0038-9056
- DOI
- 10.1002/star.200400386
- language
- English
- LU publication?
- no
- id
- 955cf412-0161-49b9-b8ef-d6dae3fb6319
- date added to LUP
- 2018-10-05 15:43:45
- date last changed
- 2024-06-11 21:27:56
@article{955cf412-0161-49b9-b8ef-d6dae3fb6319,
abstract = {{<p>Powdered preparations enriched in resistant starch (RS) were obtained from native and lintnerized (prolonged acid treatment) banana starches by consecutive autoclaving/cooling treatments. The preparations were tested for indigestible starch content, swelling and solubility properties, thermal analysis and pasting profile. The autoclaved samples had higher RS content than their parental counterparts, but the chemical modification (lintnerization process) allowed development of higher RS proportions (19%, dry matter basis, dmb). The autoclaved samples (RS-enriched products) showed similar swelling values (α = 0.05) at the temperatures assessed. These RS-rich products exhibited a lower solubility in water than the corresponding raw materials. The peak temperatures of the thermal transition were 155.5 and 145.8°C for native autoclaved and lintnerized autoclaved starch, respectively. These values indicate that RS products have a marked thermal stability. The pasting behavior of the RS products was less pronounced than that of the raw counterparts. Hence, their potential use as processed food ingredients should not impact final product viscosity. These RS-enriched products appear suitable for the formulation of functional foods.</p>}},
author = {{Aparicio-Saguilán, Alejandro and Flores-Huicochea, Emmanuel and Tovar, Juscelino and García-Suárez, Francisco and Gutiérrez-Meraz, Felipe and Bello-Pérez, Luis A.}},
issn = {{0038-9056}},
keywords = {{Banana starch; Lintnerized starch; Resistant starch; Thermal analysis}},
language = {{eng}},
month = {{09}},
number = {{9}},
pages = {{405--412}},
publisher = {{John Wiley & Sons Inc.}},
series = {{Starch/Staerke}},
title = {{Resistant starch-rich powders prepared by autoclaving of native and lintnerized banana starch : Partial characterization}},
url = {{http://dx.doi.org/10.1002/star.200400386}},
doi = {{10.1002/star.200400386}},
volume = {{57}},
year = {{2005}},
}