Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation

Abstract Resistant starch (RS) has gained interesting because of its health benefits as the control of diseases, such as diabetes. Modifications in starches have been applied in order to increase RS content and consequently the range of industrial food applications. The heat-moisture treatment (HMT)...

Full description

Saved in:
Bibliographic Details
Published in:Ciência e tecnologia de alimentos 2022, Vol.42
Main Authors: Barretti, Bárbara Ruivo Válio, Almeida, Vanessa Soltes de, Ito, Vivian Cristina, Silva, Bárbara Moré, Carvalho Filho, Marco Aurélio da Silva, Sydney, Eduardo Bittencourt, Demiate, Ivo Mottin, Lacerda, Luiz Gustavo
Format: Article
Language:Portuguese
Subjects:
FOOD SCIENCE & TECHNOLOGY
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Abstract Resistant starch (RS) has gained interesting because of its health benefits as the control of diseases, such as diabetes. Modifications in starches have been applied in order to increase RS content and consequently the range of industrial food applications. The heat-moisture treatment (HMT) combined with the addition of organic acids was the aim of this study, and also to evaluate the in vitro digestibility and other properties of corn starches. In both botanical sources, the RS content increased significantly, for the normal type and the waxy. Among organic acids used, citric, followed by lactic and acetic acid, promoted the most evident alterations and showed promising results in the increasing of RS. The results obtained by this combined method open opportunities for further applications in functional foods as well as starch based encapsulation process.
ISSN:1678-457X
DOI:10.1590/fst.33120