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Study on the physicochemical properties andin vitrodigestibility of starch from yam with different drying methods
- Source :
- International Journal of Food Science & Technology. 51:1787-1792
- Publication Year :
- 2016
- Publisher :
- Wiley, 2016.
-
Abstract
- Summary Four methods were applied to dry yam slices, and then, starches were isolated from dried yam slices. Starch isolated from fresh yam was as the study control, and physicochemical properties and in vitro digestibility of starches were studied. The results showed that the amylose content ranged from 12.62% to 28.25%, water-binding capacity (WBC) from 111.67% to 262.88%, paste clarity from 2.1% to 6.23%, resistant starch (RS) from 66.60% to 88.49% and crystallinity from 11.27% to 25.52%. Compared with the control starch, hot air-drying at 60 °C significantly decreased amylose content, paste clarity, RS and crystallinity, while increasing the WBC. Low levels of rapidly digestible starch and glucose and high RS levels were found in the starch from freeze-drying yam. Digestibility of the starches was significantly correlated with amylose content, WBC, paste clarity and swelling power. The starch samples were divided into three groups by principal component analysis (PCA).
- Subjects :
- food.ingredient
Starch
food and beverages
04 agricultural and veterinary sciences
040401 food science
Industrial and Manufacturing Engineering
chemistry.chemical_compound
Crystallinity
0404 agricultural biotechnology
food
chemistry
Biochemistry
Amylose
medicine
Food science
Swelling
medicine.symptom
Resistant starch
Food Science
Digestible starch
Subjects
Details
- ISSN :
- 09505423
- Volume :
- 51
- Database :
- OpenAIRE
- Journal :
- International Journal of Food Science & Technology
- Accession number :
- edsair.doi...........1f0cff5d2db742b301f9ca07360f6884