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Physicochemical and Functional Properties of Cross‐linked Banana Resistant Starch. Effect of Pressure Cooking
Author(s) -
AparicioSaguilán Alejandro,
GutiérrezMeraz Felipe,
GarcíaSuárez Francisco J.,
Tovar Juscelino,
BelloPérez Luis A.
Publication year - 2008
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/star.200600584
Subject(s) - starch , swelling , food science , solubility , resistant starch , chemistry , phosphorus , materials science , organic chemistry , composite material
A resistant starch (RS)‐rich powder was prepared from phosphate cross‐linked banana starch. Serial autoclaving and cooling treatments of this cross‐linked material were also made. The powders were evaluated for chemical composition, resistant starch content, thermal characteristics, as well as for swelling and solubility properties. The parental cross‐linked starch had similar lipid and protein contents than its autoclaved counterpart, but the ash content decreased after autoclaving, a pattern that is in agreement with the low phosphorus index and degree of substitution recorded in the autoclaved preparation. Although the RS content in the autoclaved cross‐linked product was lower than in the non‐autoclaved starch, the autoclaved product still exhibited a remarkable indigestibility. The peak temperatures of gelatinization were 86.6 and 68.5ºC for cross‐linked and autoclaved cross‐linked starch, respectively. At low temperatures the autoclaved modified starch exhibited greater swelling values than its cross‐linked counterpart. The pattern of solubility values resembled the swelling behavior of both samples. The autoclaved cross‐linked banana starch appears suitable for the formulation of foods requiring none or moderate further heat treatment.