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Digestibility and Pasting Properties of Rice Starch Heat‐Moisture Treated at the Melting Temperature (T m )
Author(s) -
Anderson Alfred K.,
Guraya Harmeet S.,
James Charles,
Salvaggio Louis
Publication year - 2002
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/1521-379x(200209)54:9<401::aid-star401>3.0.co;2-z
Subject(s) - moisture , food science , starch , melting temperature , chemistry , water content , materials science , composite material , geology , geotechnical engineering
Non‐waxy and waxy rice starches adjusted to 20% moisture (wet based, w.b.) were heated in a differential scanning calorimeter to determine the optimum parameters for producing slowly digestible starch (SDS). Starches heated to the temperature of melting (T m ) and held for 60 min in the calorimeter showed a slow digestibility compared to unheated samples. Digestibility decreased by 25 and 10%, respectively, for non‐waxy and waxy rice starches relative to non‐treated starches. Heat‐moisture treatment of waxy corn, non‐waxy corn and wheat starches at the T m determined for non‐waxy rice starch did not result in significant decreases in digestibility. For waxy rice starches heat‐treated in microwave or conventional ovens at the T m , there were slight but significant increases in digestibility of the treated starches compared to non‐treated starches at all incubation times. Digestibility was higher for starches heated for 30 min than for 60 min. Non‐waxy rice starches did not show any significant changes in digestibility. Heat‐moisture treatment at the T m and the holding time of sample at that temperature in a differential scanning calorimeter were found to be significant to the formation of slowly digestible heat‐moisture treated starch.