Affordable Access

deepdyve-link
Publisher Website

Preparation and characterization of resistant starch III from elephant foot yam (Amorphophallus paeonifolius) starch

Authors
  • Reddy, Chagam Koteswara
  • Haripriya, Sundaramoorthy
  • Noor Mohamed, A.
  • Suriya, M.1, 2
  • 1 Department of Food Science and Technology
  • 2 Pondicherry Central University
Type
Published Article
Journal
Food Chemistry
Publisher
Elsevier
Publication Date
Jan 01, 2014
Accepted Date
Jan 11, 2014
Volume
155
Pages
38–44
Identifiers
DOI: 10.1016/j.foodchem.2014.01.023
Source
Elsevier
Keywords
License
Unknown

Abstract

The purpose of this study was to assess the properties of resistant starch (RS) III prepared from elephant foot yam starch using pullulanase enzyme. Native and gelatinized starches were subjected to enzymatic hydrolysis (pullulanase, 40U/g per 10h), autoclaved (121°C/30min), stored under refrigeration (4°C/24h) and then lyophilized. After preparation of resistant starch III, the morphological, physical, chemical and functional properties were assessed. The enzymatic and retrogradation process increased the yield of resistant starch III from starch with a concomitant increase increase in its water absorption capacity and water solubility index. A decrease in swelling power was observed due to the hydrolysis and thermal process. Te reduced pasting properties and hardness of resistant starch III were associated with the disintegration of starch granules due to the thermal process. The viscosity was found to be inversely proportional to the RS content in the sample. The thermal properties of RS increased due to retrogradation and recrystallization (P<0.05).

Report this publication

Statistics

Seen <100 times