Production of resistant starch from taro (Colocasia esculenta L. Schott) corm and determination of its effects on health by in vitro methods

• Published in: Carbohydrate polymers 2012-10, Vol.90 (3), p.1204-1209
• Main Authors: Simsek, Sebnem, El, Sedef Nehir
• Format: Article
• Language: English
• Subjects: amylose; Amylose - analysis; Amylose - chemistry; Amylose - isolation & purification; Applied sciences; autoclaving; Bile acid binding; bile acids; Bile Acids and Salts - chemistry; Biological and medical sciences; cholesterol; cholestyramine; Colocasia - chemistry; Colocasia esculenta; corms; drying; Exact sciences and technology; Expected glycemic index; Food Analysis; Food industries; Fundamental and applied biological sciences. Psychology; glycemic index; Hot Temperature; Humans; in vitro studies; Natural polymers; Physicochemistry of polymers; Resistant starch; retrogradation; Starch and polysaccharides; Starch and starchy product industries; taro; Taro (Colocasia esculenta L. Schott)
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/j.carbpol.2012.06.039

► Taro starch is a good source for resistant starch production. ► The glycemic index of taro resistant starch was significantly lower than taro starch. ► Taro starch and taro resistant starch have bile acid binding capacity. The aim of the study was the production of resistant starch from taro (Colocasia esculenta L. Schott) corm and determination of its effects on health by in vitro methods. Starch was isolated from taro corms with 98% purity, and 10.4±0.5% amylose content. By application of heating, autoclaving, enzymatic debranching, retrogradation, and drying processes to taro starch for two times, resistant starch (RS) content was increased 16 fold (35.1±1.9%, dry basis). The expected glycemic index (eGI) of taro starch and taro resistant starch was determined as 60.6±0.5 and 51.9±0.9, respectively and the decrease in the glycemic index of taro resistant starch was found as statistically significant (P