Processing and genetic effects on resistant starch in corn flakes

corn flaking;resistant starch;genetics;nutrition

Kandhola, Gurshagan ; Rausch ; Kent D.

关键词: corn flaking;    resistant starch;    genetics;    nutrition;   

Others  :  https://www.ideals.illinois.edu/bitstream/handle/2142/88125/KANDHOLA-THESIS-2015.pdf?sequence=1&isAllowed=y

美国|英语

来源: The Illinois Digital Environment for Access to Learning and Scholarship

【 摘 要 】

A laboratory scale corn flaking procedure was developed at a batch size of 100 g grits to evaluate the effects of processing and genetics on resistant starch content in corn flakes. Cooking (15 psig/121°C, 50 min), drying (100°C, 30 min), tempering (room temperature, 30 min) and toasting (200°C, 60 s) resulted in flakes produced in laboratory that had similar color parameters (L, a and b values) but different RVA parameters (lower peak, trough and breakdown viscosities; higher final and setback viscosities) compared to commercial corn flakes. Seven corn hybrids were flaked with the developed procedure and resistant starch contents were determined at each processing stage for each hybrid. Cooking caused the largest decrease in resistant starch content and it remained at a similar level through subsequent processing stages of drying, flaking and toasting. Differences were observed in resistant starch content among hybrids at each processing stage. These results indicate that both genetic background and processing have an impact on the resistant starch content in corn. Hybrids with high intrinsic resistant starch content in raw flaking grits resulted in high levels of resistant starch in the final toasted flakes. Since resistant starch content is highly correlated with amylose content in corn, high amylose corn hybrids could be of potential use in the breakfast cereal industry for manufacture of corn flakes with higher nutritional quality, provided these hybrids have high grain yield and flaking grit yield for economic feasibility to corn producers and dry millers as well.