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.
The pinhão seeds (Araucaria angustifolia), are composed of 34% of starch and very low fractions of protein, lipids and phenolic compounds. This composition is favorable to obtain a stable, white in color and odorless starch, useful in the food industry. The isolated starch is constituted predominantly of small‐sized round granules (10–25 μm), rather than oval ones. Compared to corn starch, pinhão starch has a lower temperature and enthalpy of gelatinization. Retrogradation occurs to a lower extent in pinhão starch, due to its lower amylose content (∼25%). The pasting profile of pinhão starch showed a higher consistency than that of corn starch, with lower temperature in the peak of maximum viscosity. The higher swelling and solubility values of pinhão starch, in conjunction with the higher storage modulus (G') suggest new different applications of this novel starch. The low protein content of the starch granule favors applications like production of glucose and fructose syrups. The simple method of extraction and the high yield of starch from pinhão seed might be attractive not only for pilot‐plant but also for commercial‐scale production.
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