Production of resistant starch from acid-modified amylotype starches with enhanced functional properties

Öztürk, Serpil; Köksel, Hamit; Ng, P. K. W.

doi:10.1016/j.jfoodeng.2010.10.011

Cited by 63 publications

(55 citation statements)

References 43 publications

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“…Ashwar et al (2016) reported that reduction of swelling index and low pasting properties enhanced the resistant starch (30.31-38.65 %) in treated rice starch samples throughout autoclaving-retrogradation treatment. A significant raise in water solubility and water binding capacity was discovered as a result of heating and autoclaving methods in RS production (Ozturk et al 2011). Results of investigations show that RS preparations are suitable for food products that need high water binding capacity (Ozturk et al 2011).…”

Section: Introductionmentioning

confidence: 99%

“…A significant raise in water solubility and water binding capacity was discovered as a result of heating and autoclaving methods in RS production (Ozturk et al 2011). Results of investigations show that RS preparations are suitable for food products that need high water binding capacity (Ozturk et al 2011). Hence the objective of the study was to determine the effect of triple retrogradation on characteristics of resistant starch.…”

Section: Introductionmentioning

confidence: 99%

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Effect of triple retrogradation treatment on chickpea resistant starch formation and its characterization

2016

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Chickpea starch was subjected to triple retrogradation cycle with time intervals of 24, 48 and 72 h. The impact on in vitro digestibility, functional, pasting and structural characteristics was investigated. Compared to native chickpea starch, the resistant starch (RS) content of triple retrograded starch was significantly increased with increased retrogradation time whereas slowly digestible starch content was decreased. Water binding capacity and solubility of triple retrograded starch were significantly increased whereas swelling power and pasting properties were decreased. Triple retrograded starches showed B type and B ? V type crystalline structure. After triple retrogradation, the organised granular structure was disrupted, irregularly shaped particles were formed showing porous, coarse, filamentous network structure. FT-IR spectra perceived a slight change in percentage intensity of C-H stretch of triple retrograded starches (TRSs). Triple retrogradation was observed to be a promising methods for RS product.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of triple retrogradation treatment on chickpea resistant starch formation and its characterization

2016

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“…Pati resisten (RS) merupakan pati yang tidak dapat dicerna oleh enzim pencernaan dan tahan terhadap asam lambung sehingga dapat mencapai usus besar untuk difermentasi oleh bakteri probiotik (Sajilata et al 2006;Zaragoza et al 2010). RS memiliki kelebihan sebagai prebiotik jika dibandingkan dengan FOS dan inulin, yaitu mampu mengikat dan mempertahankan kadar air dalam feses, sehingga tidak menyebabkan sembelit dan flatulensi jika dikonsumsi dalam jumlah besar (Ozturk et al 2011;Vatanasuchart et al 2012). Selain itu, RS digolongkan sebagai sumber serat tidak larut dan mampu menurunkan kolesterol dan indeks glikemik (Okoniewska & Witwer 2007), mencegah terjadinya kanker kolon melalui pembentukan asam lemak rantai pendek (Hovhannisyan et al 2009), mereduksi pembentukan batu empedu, dan membantu penyerapan mineral (Lesmes et al 2009).…”

Section: Pendahuluanunclassified

“…Perlakuan lintnerisasi bertujuan untuk meningkatkan jumlah fraksi amilosa rantai pendek dengan bobot molekul rendah yang merupakan hasil degradasi fraksi amilosa rantai panjang pada titik percabangan α-1,6 dari rantai amilopektin (Ozturk et al 2011). Apabila jumlah fraksi amilosa rantai pendek meningkat, maka semakin banyak fraksi amilosa yang teretrogradasi, sehingga proses pembentukan RS3 semakin tinggi dan berdampak pada penurunan daya cerna pati (Ozturk et al 2009).…”

Section: Teknikunclassified

Study of Development Resistant Starch Contained in Food Ingredients as Prebiotic Source

Setiarto¹,

Jenie²,

Faridah³

et al. 2015

JIPI

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ABSTRAKPrebiotik adalah bahan pangan yang secara selektif mampu menstimulasi pertumbuhan bakteri probiotik di kolon. Pati resisten merupakan pati yang tidak dapat dicerna oleh enzim pencernaan dan tahan terhadap asam lambung sehingga dapat mencapai usus besar untuk difermentasi oleh bakteri probiotik. Review ini bertujuan mengkaji upaya peningkatan kandungan pati resisten (RS) pada bahan pangan sebagai sumber prebiotik. Beberapa upaya peningkatan kadar RS dalam bahan pangan antara lain siklus pemanasan bertekanan-pendinginan, kombinasi lintnerisasi dengan pemanasan bertekanan-pendinginan, teknik hidrotermal, dan kombinasi debranching pululanase dengan pemanasan bertekanan-pendinginan. Hasil kajian secara tekno-ekonomis menunjukkan bahwa kombinasi fermentasi bakteri asam laktat dengan pemanasan bertekanan-pendinginan dapat dijadikan sebagai teknik alternatif untuk meningkatkan kandungan pati resisten dalam bahan pangan secara lebih efektif dan efisien.Kata kunci: bahan pangan, lintnerisasi, pati resisten, pemanasan bertekanan-pendinginan, prebiotik, pululanase ABSTRACT Prebiotics are food ingredients that selectively stimulate the growth of probiotic bacteria in the colon. Resistant starch (RS) is the starch that can not be digested by digestive enzymes and resistant to gastric acid so it can reach the colon to be fermented by probiotic bacteria. There are treatments to increase the content of RS such as: autoclaving-cooling cycling, combination of lintnerized with autoclaving-cooling, and combination of debranching pullulanase with autoclaving-cooling. The results of techno-economical study showed that the combination of fermentation followed by autoclaving-cooling can be used as an alternative technique to increase the content of resistant starch in food more effectively and efficiently.

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“…Several methods have been used to increase RS yield. The most commonly applied was the acid hydrolysis of amylomaize starch (Chung et al, 2003;Lee et al, 1997;Man et al, 2012;Ozturk et al, 2011;Sodhi et al, 2013;Vasanthan and Bhatty, 1998). Previous studies regarding the induction of RS3 were mainly done on starch from a variety of cereals and root crops.…”

Section: Introductionmentioning

confidence: 99%

Effect of Heat Moisture Treatment Using Different Solvents and Incubation Times on Resistant Starch Formation of Rice Flour

Moongngarm¹,

Srijinda²,

Paseephol³

et al. 2015

American Journal of Applied Sciences

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The thermal and pasting properties and Resistant Starch (RS) formation of high amylose rice flour were investigated at 121°C using different solvents and storage times. The samples treated with water and lactic acid 10 mmol/L with storage times 0, 24, 48 and 72 h had the highest degree of gelatinization, ranging from 98.64 to 99.86%. The samples treated with ethanol and lactic acid 10 mmol/L (in ethanol) had degrees of gelatinization varying between 58.25 and 59.91%. For the study on the thermal properties, the onset temperature (T o ), peak temperature (T p ), conclusion temperature (T c ) and enthalpy (∆H) of resistant starch preparation (retrograded rice flour) using water and lactic acid 10 mmol/L were not observed, but those of heated flour using ethanol and lactic acid in ethanol (10 mmol/L) were detected. The endothermic peaks of the amyloselipid complex and resistant starch were also observed at higher temperatures from the Differential Scanning Calorimeter (DSC), with no effect of treatments on T o , T p and T c . Rice flour heated in water and then stored for 24 h showed a favorable effect on formation of RS at 10.80%. Significant reductions were observed in all Rapid Visco Analyzer (RVA) viscosities of the retrograded rice flours.

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Production of resistant starch from acid-modified amylotype starches with enhanced functional properties

Cited by 63 publications

References 43 publications

Effect of triple retrogradation treatment on chickpea resistant starch formation and its characterization

Effect of triple retrogradation treatment on chickpea resistant starch formation and its characterization

Study of Development Resistant Starch Contained in Food Ingredients as Prebiotic Source

Effect of Heat Moisture Treatment Using Different Solvents and Incubation Times on Resistant Starch Formation of Rice Flour

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