Quantification of resistant starch in several starch sources treated thermally

BRUMOVSKY, L. A.; BRUMOVSKY, J. O.; FRETES, M. R.; PERALTA, J. M.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Taylor & Francis Inc.

Año: 2007

1094-2912

The purpose of the research was to determine the effect of heat-moisture treatment at different phases and temperatures on resistance starch (RS) level on native starches samples of several botanical sources and to evaluate the thermal stability of different granules. Samples of potato, cassava, wheat and corn starches were moisturized up to 30% wet basis and then treated in a convection oven at 80, 100 and 120 °C during 40 and 60 minutes. RS was determined gravimetrically by a modification of Method 991.43 of the AOAC for the determination of total dietary fibre. All samples were submitted to different thermal analysis in a range from 40 to 180 °C at 10 °C/min. Overall, in the treated samples there was observed an increase of RS, being the corn starch sample treated at 120 °C and 60 minutes; and the one that presented the highest content of RS (4.2%); a decrease in the gelatinization enthalpies with the presence of granular fusion, indicating internal re-arrangement; and an increase in the gelatinization temperature and the thermo stability below 95 °C.