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Contents of Indigestible Fraction, Water Solubility, and Color of Pyrodextrins Made from Waxy Sorghum Starch
Author(s) -
Kwon Seungkyu,
Chung Koo Min,
Shin Sang Ick,
Moon Tae Wha
Publication year - 2005
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cc-82-0101
Subject(s) - chemistry , starch , solubility , sorghum , food science , pyrolysis , fraction (chemistry) , lignin , chromatography , organic chemistry , agronomy , biology
To investigate the effect of prethinning of starch by acid before pyrolysis on the formation of indigestible fraction (IF) in pyrodextrins, native and prethinned (50°C for 1, 4, and 24 hr) waxy sorghum starches were heated at 120–160°C with 20–60 μL of 9% HCl/g of starch. Pyrodextrin containing 14.6% IF, measured as total dietary fiber by enzymatic‐gravimetric method, was produced at 120°C with 20 μL of HCl from native waxy sorghum starch. Prethinning before pyrolysis increased IF content by 0–68%, depending on the conditions for pyrolysis, compared with that of the native starch. Reduction in the molecular size of starch by prethinning might cause greater mobility during pyroconversion reaction and thus generate higher IF contents. Increasing temperature and acid concentration during pyroconversion also increased IF content of pyrodextrins. Pyrodextrin of 44.9% IF was produced at 160°C with 60 μL of HCl from prethinned starch (50°C for 24 hr). Solubility of pyrodextrins was inversely proportional to IF content ( r = ‐0.87) and had a range of 62.7–98.3%. Color of pyrodextrins became brownish with more severe pyroconversion conditions.