scholarly journals Resistant Starch Production and Glucose Release from Pre‐Prepared Chilled Food: The SPUD Project

2020 ◽  
Author(s):  
T. M. Robertson ◽  
J. E. Brown ◽  
B. A. Fielding ◽  
R. Hovorka ◽  
M. D. Robertson
Keyword(s):  
Resistant Starch ◽  
Glucose Release ◽  
Starch Production

scholarly journals A novel approach for resistant starch production from green banana flour using amylopullulanase

LWT ◽  
2021 ◽  
pp. 112391
Author(s):  
Mohan Das ◽  
Nithin Rajan ◽  
Pritha Biswas ◽  
Rintu Banerjee
Keyword(s):  
Resistant Starch ◽  
Novel Approach ◽  
Banana Flour ◽  
Green Banana ◽  
Starch Production

Enzyme mediated resistant starch production from Indian Fox Nut (Euryale ferox) and studies on digestibility and functional properties

2020 ◽  
Vol 237 ◽  
pp. 116158
Author(s):  
Pritha Biswas ◽  
Mohan Das ◽  
Somanath Boral ◽  
Gargi Mukherjee ◽  
Koel Chaudhury ◽  
...  
Keyword(s):  
Functional Properties ◽  
Resistant Starch ◽  
Euryale Ferox ◽  
Starch Production

Resistant starch production from mango starch using a single-screw extruder

2005 ◽  
Vol 85 (12) ◽  
pp. 2105-2110 ◽  
Author(s):  
July C Agustiniano-Osornio ◽  
Rosalía A González-Soto ◽  
Emmanuel Flores-Huicochea ◽  
Nancy Manrique-Quevedo ◽  
Laura Sánchez-Hernández ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Screw Extruder ◽  
Single Screw ◽  
Single Screw Extruder ◽  
Starch Production

scholarly journals Potato Starch Extrusion and Roasting with Apple Distillery Wastewater as a New Method for Resistant Starch Production

2021 ◽  
Vol 11 (19) ◽  
pp. 9169
Author(s):  
Tomasz Zięba ◽  
Dominika Solińska ◽  
Artur Gryszkin ◽  
Małgorzata Kapelko-Żeberska ◽  
Bartosz Raszewski ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Potato Starch ◽  
Chemical Agent ◽  
Amylolytic Enzymes ◽  
Starch Properties ◽  
Starch Extrusion ◽  
Distillery Wastewater ◽  
Novel Method ◽  
Esterification Degree ◽  
Starch Production

Potato starch was extruded and roasted with apple distillery wastewater to produce starch esters substituted with malic acid residues. The starch esterification degree was higher at the higher roasting temperatures. Starch modification contributed to its darker color, its increased resistance to the action of amylolytic enzymes, and its decreased solubility and heat of phase transition. The changes in the other starch properties examined depended on the extrusion and roasting temperatures. The process, which was conducted without a chemical agent—in this case, the process of starch extrusion and roasting with apple distillery wastewater—should be deemed a novel method for resistant starch production.

Resistant Starch Production from Non-conventional Starch Sources by Extrusion

2006 ◽  
Vol 12 (1) ◽  
pp. 5-11 ◽  
Author(s):  
R. A. González-Soto ◽  
L. Sánchez-Hernández ◽  
J. Solorza-Feria ◽  
C. Núñez-Santiago ◽  
E. Flores-Huicochea ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Dietary Fibre ◽  
Corn Starch ◽  
Amylose Content ◽  
Granule Size ◽  
Screw Speed ◽  
Lower Protein ◽  
Extruded Products ◽  
Dietary Fibre Content ◽  
Starch Production

The production of resistant starch from non-conventional sources using an extruder was studied. Starch was isolated from unripe banana and mango fruits, commercial corn starch was used for comparison purposes. Moisture, ash and fat content were higher in non-conventional starch sources than in corn starch, but corn starch presented a lower protein and dietary fibre content than banana and mango starches. Amylose content was higher in banana and mango starches than in corn starch. Besides, mango had the smallest granule size (5–10 m). Extruded mango had the lowest solubility which may be related with the granule size, and in the case of the swelling, extruded products from corn starch had the highest values, a pattern that may be due to the amylose/amylopectin ratio, because corn starch had the lowest amylose content of the starches studied. Extruded products from mango presented a resistant starch (RS) content that decreased when the screw speed increased, for banana starch, the RS values from the extruded products was similar at 30 rpm and 65 rpm, and at 40 rpm it was the highest. In the case of retrograded resistant starch (RRS), the values of the extruded products prepared with non-conventional starches had a defined pattern, because they decreased when screw speed increased.

scholarly journals Resistant starch production in wheat bread: effect of ingredients, baking conditions and storage

2016 ◽  
Vol 242 (10) ◽  
pp. 1747-1753 ◽  
Author(s):  
Olga Amaral ◽  
Catarina S. Guerreiro ◽  
Ana Gomes ◽  
Marília Cravo
Keyword(s):  
Resistant Starch ◽  
Wheat Bread ◽  
And Storage ◽  
Baking Conditions ◽  
Starch Production

Evaluation of Resistant Starch Quality from Different Types of Banana in Batter Coating Formulation to Reduce Oil Absorption in Fried Food

2019 ◽  
Vol 2 (2) ◽  
pp. 115-120
Author(s):  
Karissha Fritzi Della ◽  
Mutiara Pratiwi ◽  
Purwa Tri Cahyana ◽  
Maria DPT Gunawan-Puteri
Keyword(s):  
Resistant Starch ◽  
Extraction Process ◽  
Fat Content ◽  
Water Retention Capacity ◽  
Oil Absorption ◽  
Retention Capacity ◽  
Fried Food ◽  
Musa Paradisiaca ◽  
Different Types ◽  
Coating Formulation

Fried food is convenient for many people due to its pleasant texture and taste. On the other hand, it comes with the risk of high oil absorption which might lead to certain health problems. Resistant starch (RS) has been known to have a functionality of reducing oil absorption. Three different types of banana: Kepok (Musa paradisiaca formatypica), Raja Bulu (Musa paradisiaca L.) and Ambon (Musa paradisiaca L. var sapientum) were evaluated on its performance when utilized as source of resistant starch especially on their application in reducing oil absorption in fried food. Tempeh was used as the food model. Banana starch (RS2) was isolated through water alkaline extraction process, continued with modification process through three repeated cycles of autoclaving-cooling process to obtain the RS3. RS3 was added into the batter coating formulation at three substitution ratios (10%, 30% and 50%) and then used to coat tempeh before frying. Evaluation of resistant starch in batter and battered productwas conducted on the following parameters: fat content, water retention capacity (WRC), coating pick up and sensory analysis. The result of this study revealed that Raja Bulu showed the most effective result on reducing oil absorption in the food tested. In the three bananas used, the ratio of 50% performed best in coating pick up (highest), WRC (highest) and fat content(lowest) parameters, but not significantly different with the 30% ratio. In terms of sensory acceptance, using Raja Bulu as the selected banana type, 30% of substitution ratio was significantly more preferable by the panelists in crispness, oiliness, and overall acceptance attributes compared to control and other substitution ratios.

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