Effect of autoclaving and cooling on resistant starch formation in rice starch

Abstract

A study was undertaken to standardise processing treatments for optimising resistant starch (RS) formation in rice starch. The effect of processing conditions on the RS content of rice starch was studied in 48 treatments by autoclaving at 121°C and 141°C for 20, 40 and 60 minutes without moisture and with 10, 20 and 40 percentage moisture levels. After autoclaving, the samples were cooled at room temperature and at -20°C. The yield of RS was found to be maximum in samples autoclaved at 141°C for 40 minutes with 10 per cent moisture and cooled at -20°C. Increasing the duration of autoclaving up to 60 minutes at a lower temperature of 121°C was also found to be effective in improving the RS content of rice starch. RS formation not only depends on a single factor but also on multiple factors like time and temperature of autoclaving, moisture as well as cooling conditions.

Nutritional, physical and sensory properties of high protein gluten and egg-free cookies made with resistant starch type 3 Maranta arundinaceae flour and flaxseed

“…This is because, resistant starch can provide a positive impact on the management of the lipid and glucose profile in diabetics mellitus and improve insulin sensitivity for a better management of diabetes mellitus type 2 (Robertson et al, 2005). Resistant starch can be produced by the autoclaving-cooling process which increased the levels of RS3 in carbohydrate materials (Lilia-Baby et al, 2016).…”