A quick FT-IR method for estimation of α-amylase resistant starch from banana flour and the breadmaking process

Parikh, Hirak; Prajapati, Bhaumik; Patel, Margi; Dave, Gayatri

doi:10.1007/s11694-023-01872-1

Food Measure

2023

DOI: 10.1007/s11694-023-01872-1

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A quick FT-IR method for estimation of α-amylase resistant starch from banana flour and the breadmaking process

Hirak Parikh

Bhaumik Prajapati

Margi Patel

et al.

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2024

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Effect of debranching enzyme hydrolysis and microwave treatments on the resistant starch enrichment of breadfruit

Le,

Tran,

Kha

2024

Czech J. Food Sci.

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Breadfruit's substantial carbohydrate content makes it a viable starch source, specifically resistant starch (RS) that helps prevent chronic diseases. This study investigated the effects of enzyme hydrolysis and microwave treatment (MT) on enriching type III RS in breadfruit. It also determined its structural and functional properties, including swelling power, solubility index, water absorption capacity, oil binding capacity, and syneresis. MT at 30 W•g -1 for 3 min resulted in the highest RS content of 74.8%, significantly surpassing pullulanase hydrolysis (1.0 U•g -1 dry basis for 12 h) at 17.3% RS. The breadfruit starch granules exhibited a regular shape, approximately 7.9 µm in length, whereas modified granules were less than 11 µm, along with observable deformation in their structural shape. In conclusion, the study demonstrates the efficacy of MT for enhancing RS content in breadfruit, highlighting its potential as a healthy functional ingredient and starch substitute.

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Effect of debranching enzyme hydrolysis and microwave treatments on the resistant starch enrichment of breadfruit

Le,

Tran,

Kha

2024

Czech J. Food Sci.

View full text Add to dashboard Cite

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A quick FT-IR method for estimation of α-amylase resistant starch from banana flour and the breadmaking process

Cited by 1 publication

References 31 publications

Effect of debranching enzyme hydrolysis and microwave treatments on the resistant starch enrichment of breadfruit

Effect of debranching enzyme hydrolysis and microwave treatments on the resistant starch enrichment of breadfruit

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