Visco-thermal and structural characterization of water chestnut flour

In order to increase flour recovery, resistant starch content and to lower the glycemic index and glycemic load, the water chestnuts were subjected to pre-optimized conditions of pre-conditioning. The low glycemic index water chestnut flour (F1) obtained thereafter was analyzed for different functio...

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Bibliographic Details
Published in:Journal of food science and technology 2020-08, Vol.57 (8), p.2949-2959
Main Authors: Hussain, Syed Zameer, Beigh, Mushtaq Ahmed, Naseer, Bazila, Naik, Haroon Rashid
Format: Article
Language:English
Subjects:
Calorimetry
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Differential scanning calorimetry
Disintegration
Economic conditions
Enthalpy
Flour
Food Science
Glycemic index
Granular materials
Helices
Nutrition
Original
Original Article
Preconditioning
Scanning electron microscopy
Starch
Structural analysis
Thermodynamic properties
Thickening agents
Transition temperatures
Viscosity
Water absorption
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Summary:In order to increase flour recovery, resistant starch content and to lower the glycemic index and glycemic load, the water chestnuts were subjected to pre-optimized conditions of pre-conditioning. The low glycemic index water chestnut flour (F1) obtained thereafter was analyzed for different functional, viscous, thermal and structural properties. F1 exhibited improved functional properties due to gelatinization of starch followed by retrogradation during pre-conditioning which confirms its feasibility for development of diverse food products in comparison to commercially available market flour (F2). Pasting properties—peak viscosity, hold viscosity, breakdown viscosity, final viscosity and set back viscosity (SBV) were found significantly ( p  
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-020-04327-3