Effect of pyrodextrinization on available starch content of Lima bean (Phaseolus lunatus) and Cowpea (Vigna unguiculata) starches

Campechano-Carrera, E.; Corona-Cruz, Alma Irene; Chel‐Guerrero, Luis; Betancur‐Ancona, David

doi:10.1016/j.foodhyd.2006.06.006

Cited by 33 publications

(21 citation statements)

References 21 publications

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“…After PD, CL and HMT treatment, RS content increased significantly to 46.3, 49.2 and 45.3 %, respectively. Similar results were reported by Campechano-Carrera et al [12] with the effect of PD on starch yielding 47.5 % resistant starch content for Lima bean and 62.8 % for cowpea. The effect of crosslinking on corn starch showed that RDS content decreased from 58.1 to 28.6 %, SDS content from 36.5 to 12.7 % (p < 0.05) while RS content increased from 5.5 to 58.7 % with increasing concentration of cross-linking reagent [13].…”

Section: Effect Of Methods Modification On Parkia Starchsupporting

confidence: 90%

Effect of Pyrodextrinization, Crosslinking and Heat- Moisture Treatment on In vitro Formation and Digestibility of Resistant Starch from African Locust Bean (<i>Parkia biglobosa</i>)

Sankhon¹,

Yao²,

Amadou³

et al. 2013

Trop. J. Pharm Res

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Section: Effect Of Methods Modification On Parkia Starchsupporting

confidence: 90%

Effect of Pyrodextrinization, Crosslinking and Heat- Moisture Treatment on In vitro Formation and Digestibility of Resistant Starch from African Locust Bean (<i>Parkia biglobosa</i>)

Sankhon¹,

Yao²,

Amadou³

et al. 2013

Trop. J. Pharm Res

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“…Similar result reported by Song [26], who suggested that solubility of native corn starch was zero and branched corn starch exhibited high water solubility value than that of native corn starch, due to the strong binding forces between the starch molecules [27]. This has also been reported for the starch fractions of lima beans and cowpea starches [28]. They suggested that enzyme treatment of rice starch resulted in partial hydrolysis producing low MW linear fractions with hydroxyl groups, resulting in a facilitated solubilization.…”

Section: Swelling Factor (Sf) Water Absorption Index (Wai) and Watesupporting

confidence: 85%

Influence of storage temperature and autoclaving cycles on slowly digestible and resistant starch (RS) formation from partially debranched rice starch

Lee

2013

Starch Stärke

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In this study, optimum conditions to produce slowly digestible starch (SDS) and RS from rice starch were investigated as a function of pullulanase concentrations, storage temperature, and autoclavingcooling cycles. Then, the physicochemical properties of the rice starches obtained were compared with native rice starch. Response surface methodology (RSM) was used to evaluate the effects of independent variables, namely the enzyme (pullulanase) concentration (X 1 ), storage temperature (X 2 ), and autoclaving-cooling cycle (X 3 ) on the production of SDS and RS fraction. The optimum conditions for SDS and RS occurred in the treatment with application of pullulanase at 482 and 610 mL, and storage temperature at 36 and 638C with autoclaving cycles of three times, respectively. SDS and RS obtained through optimum conditions showed higher amylose content and water solubility index as compared to native starch. While the SF and water absorption index were lower than native starch. The extent of hydrolysis a-amylose decreased in the order cooked starch>SDS>RS>native starch. SDS and RS had lower RVA parameters (except pasting temperatures) than native starch.

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“…Pyrodextrinized lima bean starch is potentially useful in the manufacture of dressings and instant beverages, juices, jelly and soft candy, and it can be used as a stabilizer in sausages [118]. Table 4 briefly shows some of the application of these new starches.…”

Section: Non-conventional Sourcesmentioning

confidence: 99%

New Starches are the Trend for Industry Applications: A Review

Santana¹,

Meireles²

2014

fph

145

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Starch is widely consumed by humans as an inexpensive and stable available carbohydrate source, and much work has been performed on the structure, functionality and applicability of starches. Although conventional sources of starch, such as corn and potato, other sources with improved properties are becoming significant to allow simpler and more robust processes. The feasibility of the use of new starches, i.e., legume, seed and palm, as renewable materials for commercial application may provide cost reduction of raw material in industries. Little information is available on the structure, properties and practical applicability of non-conventional sources of starch. Thus, it is necessary that these starches be studied to obtain and report their structural parameters, information that is required to gain competitiveness in an international-scale industry. A review of properties, applications, future trends and perspectives of some new starches is presented in this review.

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Effect of pyrodextrinization on available starch content of Lima bean (Phaseolus lunatus) and Cowpea (Vigna unguiculata) starches

Cited by 33 publications

References 21 publications

Effect of Pyrodextrinization, Crosslinking and Heat- Moisture Treatment on In vitro Formation and Digestibility of Resistant Starch from African Locust Bean (<i>Parkia biglobosa</i>)

Effect of Pyrodextrinization, Crosslinking and Heat- Moisture Treatment on In vitro Formation and Digestibility of Resistant Starch from African Locust Bean (<i>Parkia biglobosa</i>)

Influence of storage temperature and autoclaving cycles on slowly digestible and resistant starch (RS) formation from partially debranched rice starch

New Starches are the Trend for Industry Applications: A Review

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