Combined effect of autoclaving-cooling and cross-linking treatments of normal corn starch on the resistant starch formation and physicochemical properties

2010 ◽  
Vol 62 (7) ◽  
pp. 358-363 ◽  
Author(s):  
Nam-Hee Kim ◽  
Jung-Hwan Kim ◽  
Suyong Lee ◽  
Heungsook Lee ◽  
Jae-Wook Yoon ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Resistant Starch ◽  
Corn Starch ◽  
Combined Effect ◽  
Cross Linking ◽  
Starch Formation

Resistant Starch Formation from Corn Starch by Combining Acid Hydrolysis with Extrusion Cooking and Hydrothermal Storage

2018 ◽  
Vol 70 (5-6) ◽  
pp. 1700118 ◽  
Author(s):  
David Neder-Suárez ◽  
Carlos A. Amaya-Guerra ◽  
Juan G. Báez-González ◽  
Armando Quintero-Ramos ◽  
Ernesto Aguilar-Palazuelos ◽  
...  
Keyword(s):  
Acid Hydrolysis ◽  
Resistant Starch ◽  
Corn Starch ◽  
Extrusion Cooking ◽  
Starch Formation

scholarly journals Physicochemical Properties and Resistant Starch Content of Corn Tortilla Flours Refrigerated at Different Storage Times

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 469
Author(s):  
Isela Rojas-Molina ◽  
Monsserrat Mendoza-Avila ◽  
María de los Ángeles Cornejo-Villegas ◽  
Alicia Del Real-López ◽  
Eric Rivera-Muñoz ◽  
...  
Keyword(s):  
Particle Size ◽  
Particle Size Distribution ◽  
Physicochemical Properties ◽  
Size Distribution ◽  
Resistant Starch ◽  
Water Solubility ◽  
Corn Starch ◽  
Starch Content ◽  
Type I ◽  
Corn Tortilla

The tortilla is a foodstuff that has a short shelf-life, causing great losses to the industry. The objective of this work was to evaluate, for the first time, the physicochemical properties and resistant starch (RS) content of flours. These were obtained from nixtamalized corn tortillas made with traditional and industrial (commercial) methods, stored at 4 °C for 7, 15, and 30 days. The flours were characterized by measuring particle size distribution, color, water absorption index (WAI), water solubility index (WSI), viscosity, calcium, and RS content. Additionally, chemical proximate analysis, scanning electron microscopy (SEM), and thermal analysis were conducted. Storage at 4 °C increased the friability of tortillas and shifted the particle size distribution toward a greater content of coarse particles in corn tortilla flours. The commercial corn tortilla flours showed higher WAI and WSI values than the traditional corn tortilla flours. On the other hand, the traditional corn tortilla flours exhibited higher RS content values than commercial corn tortilla flours as well as peak viscosity. X-ray diffractograms revealed the presence of amylose-lipid complexes (RS5) in experimental samples. The thermograms evidenced three endotherms corresponding to corn starch gelatinization and melting of type I and type II amylose–lipid complexes.

PREPARATION AND CHARACTERISATION OF ACETYLATED WHEAT STARCH SUPPORTING FOR DIABETES TREATMENT

2018 ◽  
Vol 8 (5) ◽  
pp. 78-84
Author(s):  
Uyen Tran Thi Ngoc ◽  
Nam Nguyen Khac ◽  
Dung Tran Huu
Keyword(s):  
Physicochemical Properties ◽  
Resistant Starch ◽  
Starch Content ◽  
Degree Of Substitution ◽  
Wheat Starch ◽  
Diabetes Treatment ◽  
Glucose Response ◽  
Swelling Capacity ◽  
Wheat Starches

Background: The purpose of the study was to prepare acetylated wheat starches which have amylase hydrolysis resistant capacity to use as functional food supporting for diabetes treatment. Method: Acetate wheat starches were prepared by acetylation reaction of native wheat starch with different mole ratios of acetic anhydride. These starches were determined for the physicochemical properties by 1H-NMR, SEM, X-ray, DSC, solubility and swelling capacity, the resistant capacity by amylase hydrolysis in-vitro. Results: Acetate wheat starches were prepared successfully with the increase in acetyl content and degree of substitution corresponding with the increase of anhydride acetic, which resulted in the change of physicochemical properties of the wheat starches, including constitution, solubility, swelling capacity and contributed to the increase in resistant starch content in the acetate wheat starches. The AC150-9 containing 2.42% acetyl with degree of substitution 0,094 and resistant starch 32,11% is acceptable by FDA guideline about food safety. Conclusion: Acetate wheat starches contain low rate of digestive starch, while containing a higher proportion of resistant starch than natural wheat starch, possessing a high resistance to amylase activities. Thus, it is hope that this kind of starch to control the rapid increase of postprandual blood glucose response for diabetes treatments effectively. Key words: Acetate wheat starch, substitution, DS, RS, amylase

Physicochemical Properties of Gamma-Irradiated Corn Starch

2006 ◽  
Vol 11 (2) ◽  
pp. 146-154 ◽  
Author(s):  
Yong-Jin Lee ◽  
Sun-Young Kim ◽  
Seung-Taik Lim ◽  
Sag-Myung Han ◽  
Hye-Mi Kim ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Corn Starch ◽  
Gamma Irradiated
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