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Physicochemical and functional properties of Caryota urens flour as compared to wheat flour
Author(s) -
Gunaratne Anil,
Wu Kao,
Collado Lilia,
Gan RenYou,
Arachchi Lal Vidhana,
Kumara Kapila,
Pathirana Sarath Malavi,
Corke Harold
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13251
Subject(s) - food science , chewiness , wheat flour , chemistry , starch , amylose , resistant starch
Summary Starch digestibility, thermal, pasting and gelling properties of Caryota urens ( CU ) flour were investigated using wheat flour as reference. Amylose content of CU and wheat flour was 32.1% and 28.3%, respectively. CU flour had very low content of protein and lipid but had a high content of total starch (98.2%) and resistant starch ( RS ) [42.5%]. Gelatinisation temperature (78.5 °C) of CU flour was higher than wheat flour. Pasting behaviour of CU flour was similar to that of high swelling tuber and root and waxy starches. CU flour retrograded to a greater extent than wheat flour. Very specific gelling behaviour was noticed for CU flour where it produced significantly harder gel with high paste clarity, fracture ability, adhesiveness, gumminess and chewiness. Expected glycaemic index ( eGI ) of CU and wheat flour was 92.4 and 100.4, respectively. CU flour had high eGI despite high content of resistant starch.