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Effect of lysine incorporation, annealing and heat moisture treatment alone and in combination on the physico‐chemical, retrogradation, rheological properties and in vitro digestibility of kithul ( Caryota urens L.) starch
Author(s) -
Sudheesh Cherakkathodi,
Sunooj Kappat Valiyapeediyekkal,
Anjali K.U.,
Aaliya Basheer,
Navaf Muhammed,
Kumar Sunny,
Sajeevkumar Vallayil Appukuttan,
George Johnsy
Publication year - 2020
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.14488
Subject(s) - starch , crystallinity , retrogradation (starch) , amylose , moisture , lysine , chemistry , food science , rheology , materials science , biochemistry , organic chemistry , composite material , crystallography , amino acid
Summary Physico‐chemical, retrogradation, rheological properties and in vitro digestibility of lysine incorporated kithul starch modified by annealing, heat moisture treatment and its combinations were studied. LS‐AHMT (annealed‐heat moisture treated lysine incorporated kithul starch) exhibited lowest amylose leaching. LS‐AHMT showed significantly ( P ≤ 0.05) higher relative crystallinity. LS‐ANS (annealed lysine incorporated kithul starch), LS‐HMT (heat moisture treated lysine incorporated kithul starch) and LS‐AHMT formed more weak gel by the effect of annealing, heat moisture treatment and its combination. LS‐AHMT showed lowest pasting viscosities, G′ and G″ values among the modified kithul starch, which indicates its lower retrogradation properties. In vitro digestibility of kithul starch decreased after modifications and LS‐ANS, LS‐HMT and LS‐AHMT showed significantly higher resistant starch content. The current study showed that annealing, heat moisture treatment and its combination on NS‐LS (lysine incorporated kithul starch) effectively modified kithul starch properties.