Production of resistant starch from rice by dual autoclaving-retrogradation treatment: Invitro digestibility, thermal and structural characterization

Ashwar, Bilal Ahmad; Gani, Adil; Wani, Idrees Ahmed; Shah, Asima; Masoodi, F.A.; Saxena, D.C.

doi:10.1016/j.foodhyd.2015.12.004

Cited by 203 publications

(156 citation statements)

References 38 publications

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“…Increasing of cooling time also caused cracks in the granular surface. Cracking and breakage of starch granules due to this heating and cooling treatment also reported by Ashwar et al [28] and Shin et al [29].…”

Section: Granular Structuresupporting

confidence: 76%

“…Increased RS content will improve crystallinity degree of starch [19,20] and decreased swelling index. Increased degree of crystallinity and decreased swelling index will increase the perceived hardness of corn-based rice analogues [28]. Increasing the hardness of corn-based rice analogue would lower the panelist's preference level.…”

Section: Sensory Characteristicmentioning

confidence: 99%

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Application of autoclaving-cooling cycling treatment to improve resistant starch content of corn-based rice analogues

Hidayat¹,

Muslihudin²,

Akmal³

2018

J. Phys.: Conf. Ser.

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Abstract. Resistant starch is one important component determining the characteristics of a functional food. The aim of the research was to determine the cooling time optimum in the autoclaving-cooling treatment to increase the resistance starch content corn-based rice analogues, with 6 level of cooling time (0 hours/control, 12 hours, 24 hours, 36 hours, 48 hours and 60 hours). The results showed that cooling at 4 0 C for 60 hours would increase the resistant starch content (6.27% to 15.38%), dietary fiber content (14.53% to 20.17%); and decrease the digestible starch content (61.81% to 52.70%). Cooling time level at 4°C for 24 hours, would increase the sensory score of corn-based rice analogues then back down until cooling time level of 60 hours. Microscopic analysis of granular structure using SEM indicated that cooling time had a linear correlation with cracks intensity on the granule surface of the corn-based rice analogues. The high content of resistant starch showed that the application of cooling time level at 4°C for 24 hours would improve the functional properties of corn-based rice analogues with sensory characteristics remain favorable to panelists.

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Section: Granular Structuresupporting

confidence: 76%

Section: Sensory Characteristicmentioning

confidence: 99%

Application of autoclaving-cooling cycling treatment to improve resistant starch content of corn-based rice analogues

Hidayat¹,

Muslihudin²,

Akmal³

2018

J. Phys.: Conf. Ser.

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“…The least significant difference at the 5% probability level (P < 0.05) was calculated for each parameter. Results and discussion 1 H nuclear magnetic resonance spectroscopy Figure 2 shows the chemical shifts of 1 H NMR of sweet potato amylose (A1-A4) and amylopectin (B1-B4) treated by retrogradation-hydrolysis for 1-4 times. The proton spectra in all samples in Fig.…”

Section: Discussionmentioning

confidence: 99%

“…Such temperature-cycled treatment increases the starch retrogradation rate and melting enthalpy, [1,2] which causes the deterioration of food. The interaction of amylose and amylopectin during retrogradation might be one reason.…”

Section: Introductionmentioning

confidence: 99%

Analysis of crystals of retrograded starch with sharp X-ray diffraction peaks made by recrystallization of amylose and amylopectin

Lian

Cheng

Wang

et al. 2017

International Journal of Food Properties

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Retrogradation is a common occurrence of starchy food and many methods have been tried to retard it. Uncovering the crystalline structure of retrograded starch provides us the necessary information to get an effective method. In this paper, the crystals of retrograded sweet potato starch with sharp X-ray diffraction peaks were obtained by blending sweet potato amylose and amylopectin with narrow distribution of molecular weight. The 2θ angles of those crystals were at 14.7°, 20.7°, 24.3°, 26.5°, and 29.9°. Intervals between two branched chains in retrograded amylose were 0.606, 0.348 nm, and in retrograded amylopectin 0.336 nm. A possible mechanism for the formation of those crystals was proposed based on analyzing 1 H NMR, 13 C NMR, X-ray diffraction, and differential scanning calorimeter of those samples. Cocrystallized amylose and amylopectin was necessary to prepare crystals of retrograded starch. More ordered arrangements exist in retrograded starch of sweet potato amylose and amylopectin.ARTICLE HISTORY

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“…Sweet potato starch samples pre-treated by SE technology were suspended in water (1:3.5, w/v), and autoclaved at 121 °C for 30 min. Then, the samples were cooled and stored at 4 °C in a refrigerator for 24 h. After being dried at 80 °C, the samples were ground to a fineness enabling them to pass through a 200 μm square aperture sieve [7].…”

Section: Preparation Of Resistant Sweet Potato Starch By Se Technologymentioning

confidence: 99%

Preparation of resistant sweet potato starch by steam explosion technology using response surface methodology

Li¹,

Pang²,

Li³

et al. 2017

Trop. J. Pharm Res

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Production of resistant starch from rice by dual autoclaving-retrogradation treatment: Invitro digestibility, thermal and structural characterization

Cited by 203 publications

References 38 publications

Application of autoclaving-cooling cycling treatment to improve resistant starch content of corn-based rice analogues

Application of autoclaving-cooling cycling treatment to improve resistant starch content of corn-based rice analogues

Analysis of crystals of retrograded starch with sharp X-ray diffraction peaks made by recrystallization of amylose and amylopectin

Preparation of resistant sweet potato starch by steam explosion technology using response surface methodology

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