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

American Journal of Applied Sciences

Tatdao Paseephol¹  Supachai Samana¹  Anuchita Moongngarm¹  Piyatida Srijinda¹  Nipapon Martphutorn¹ 

关键词: Resistant Starch;    Retrograded Starch;    Heat Moisture Treatment;    Differential Scanning Calorimeter;   

DOI  :  10.3844/ajassp.2015.560.566

学科分类：自然科学（综合）

来源: Science Publications

【 摘 要 】

The thermal and pasting properties and Resistant Starch (RS)formation of high amylose rice flour were investigated at 121°C using differentsolvents and storage times. The samples treated with water and lactic acid 10mmol/L with storage times 0, 24, 48 and 72 h had the highest degree ofgelatinization, ranging from 98.64 to 99.86%. The samples treated with ethanol andlactic acid 10 mmol/L (in ethanol) had degrees of gelatinization varyingbetween 58.25 and 59.91%. For the study on the thermal properties, the onsettemperature (T_o), peak temperature (T_p), conclusiontemperature (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 amylose-lipid complex and resistantstarch were also observed at higher temperatures from the Differential ScanningCalorimeter (DSC), with no effect of treatments on T_o, T_pand T_c. Rice flour heated in water and then stored for 24 h showed afavorable effect on formation of RS at 10.80%. Significant reductions were observedin all Rapid Visco Analyzer (RVA) viscosities of the retrograded rice flours.

【 授权许可】

Unknown