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Influence of high pressure or autoclaving-cooling cycles and pullulanase treatment on buckwheat starch properties and resistant starch formation

100%

Gorecki A. R., Blaszczak W., Lewandowicz J., Le Thanh-Blicharz J., Penkacik K.

Polish Journal of Food and Nutrition Sciences

2018

tom 68

nr 3

Buckwheat starch was subjected to cycles of high pressure-cooling (P-CC) or autoclaving-cooling (A-CC) combined with pullulanase debranching to determine changes in resistant starch (RS) content, digestibility, rheological properties and microstructure. Native buckwheat starch had 11.9 g/kg of RS, while the highest RS content (58.7 g/kg) was reached after A-CC and 6 h of pullulanase treatment. Among the P-CC samples, the highest RS content (43.3 g/kg) was obtained after treatment with 600 MPa/9 min and 6 h pullulanase debranching. The digestibility of the starch samples was negatively correlated with RS content and its highest values were noted for native and P-CC 200 MPa preparations subjected to 2 and 16 h of pullulanase treatment (95.18–95.35%). Buckwheat starch A-CC preparations after 6 h of pullulanase treatment exhibited the lowest digestibility (85.87%). Rheological analysis of 6% starch pastes showed that all investigated samples demonstrated a non-Newtonian flow, pseudoplastic properties and thixotropy. The Ostwald de Waele rheological model was very well fitted to the flow curves of the investigated pastes (R2 >0.98). Both P-CC and A-CC reduced the consistency coeffi cient (K) and thixotropy values, while the flow behavior index (n) was increased only after P-CC treatment. The P-CC and A-CC treatment resulted in starch granule breakdown and porous gel structure formation, differing in surface properties.

Changes in flavonoid contents in Red Kidney beans under the influence of different hydrothermal processing methods

67%

Remiszewski M., Kulczak M., Przygonski K., Korbas E., Jezewska M.

Polish Journal of Natural Sciences. Supplement

2007

tom 04

85-91

Badania interakcji skrobi zbozowych z tluszczowcami, indukowanych cieplnie w procesach technologicznych

51%

Smietana M. S.

Acta Academiae Agriculturae ac Technicae Olstenensis. Technologia Alimentorum

1992

tom 24 Suppl.B

1-56

Ograniczanie wyników

1 Acta Academiae Agriculturae ac Technicae Olstenensis. Technologia Alimentorum

1 Polish Journal of Food and Nutrition Sciences

1 Polish Journal of Natural Sciences. Supplement

1 Blaszczak W.

1 Gorecki A. R.

1 Jezewska M.

1 Korbas E.

1 Kulczak M.

1 Le Thanh-Blicharz J.

1 Lewandowicz J.

1 Penkacik K.

1 Przygonski K.

1 Remiszewski M.

1 Smietana M. S.

1 2018

1 2007

1 1992

Wyniki wyszukiwania

Influence of high pressure or autoclaving-cooling cycles and pullulanase treatment on buckwheat starch properties and resistant starch formation

Changes in flavonoid contents in Red Kidney beans under the influence of different hydrothermal processing methods

Badania interakcji skrobi zbozowych z tluszczowcami, indukowanych cieplnie w procesach technologicznych