Resistant Starch Formation:  Standardization of a High-Pressure Autoclave Process

1996 ◽  
Vol 44 (3) ◽  
pp. 924-928 ◽  
Author(s):  
A. Escarpa ◽  
M. C. González ◽  
E. Mañas ◽  
L. García-Diz ◽  
F. Saura-Calixto
Keyword(s):  
High Pressure ◽  
Resistant Starch ◽  
Autoclave Process ◽  
Starch Formation

scholarly journals Influence of High Pressure or Autoclaving-Cooling Cycles and Pullulanase Treatment on Buckwheat Starch Properties and Resistant Starch Formation

2018 ◽  
Vol 68 (3) ◽  
pp. 235-242 ◽  
Author(s):  
Adrian Górecki ◽  
Wioletta Błaszczak ◽  
Jacek Lewandowicz ◽  
Joanna Thanh-Blicharz ◽  
Kamila Penkacik
Keyword(s):  
High Pressure ◽  
Resistant Starch ◽  
Starch Properties ◽  
Starch Formation

scholarly journals High pressure intensification of cassava resistant starch (RS3) yields

2015 ◽  
Vol 181 ◽  
pp. 85-93 ◽  
Author(s):  
Proyphon Lertwanawatana ◽  
Richard A. Frazier ◽  
Keshavan Niranjan
Keyword(s):  
High Pressure ◽  
Resistant Starch

An approach to the influence of nutrients and other food constituents on resistant starch formation

1997 ◽  
Vol 60 (4) ◽  
pp. 527-532 ◽  
Author(s):  
A. Escarpa ◽  
M.C. González ◽  
M.D. Morales ◽  
F. Saura-Calixto
Keyword(s):  
Resistant Starch ◽  
Starch Formation

Resistant-Starch Formation in High-Amylose Maize Starch during Kernel Development

2010 ◽  
Vol 58 (13) ◽  
pp. 8043-8047 ◽  
Author(s):  
Hongxin Jiang ◽  
Junyi Lio ◽  
Mike Blanco ◽  
Mark Campbell ◽  
Jay-lin Jane
Keyword(s):  
Resistant Starch ◽  
Maize Starch ◽  
Kernel Development ◽  
High Amylose ◽  
Starch Formation

Resistant starch formation through intrahelical V-complexes between polymeric proanthocyanidins and amylose

2019 ◽  
Vol 285 ◽  
pp. 326-333 ◽  
Author(s):  
Derrick B. Amoako ◽  
Joseph M. Awika
Keyword(s):  
Resistant Starch ◽  
Starch Formation

scholarly journals Effect of Heat Moisture Treatment Using Different Solvents and Incubation Times on Resistant Starch Formation of Rice Flour

2015 ◽  
Vol 12 (8) ◽  
pp. 560-566 ◽  
Author(s):  
Anuchita Moongngarm ◽  
Piyatida Srijinda ◽  
Tatdao Paseephol ◽  
Supachai Samana ◽  
Nipapon Martphutorn
Keyword(s):  
Resistant Starch ◽  
Rice Flour ◽  
Heat Moisture Treatment ◽  
Moisture Treatment ◽  
Starch Formation

Resistant starch formation during baking -effect of baking time and temperature and variations in the recipe

1985 ◽  
Vol 181 (1) ◽  
pp. 4-8 ◽  
Author(s):  
Monica Siljestr�m ◽  
Nils-Georg Asp
Keyword(s):  
Resistant Starch ◽  
Starch Formation

Effect of autoclaving and cooling on resistant starch formation in rice starch

2016 ◽  
Vol 35 (2) ◽  
Author(s):  
Lilia-Baby ◽  
K. T. Suman ◽  
S. Krishnan ◽  
V. Indira
Keyword(s):  
Resistant Starch ◽  
Room Temperature ◽  
Rice Starch ◽  
Processing Conditions ◽  
Single Factor ◽  
Multiple Factors ◽  
Cent Moisture ◽  
Cooling Conditions ◽  
Lower Temperature ◽  
Starch Formation

A study was undertaken to standardise processing treatments for optimising resistant starch (RS) formation in rice starch. The effect of processing conditions on the RS content of rice starch was studied in 48 treatments by autoclaving at 121°C and 141°C for 20, 40 and 60 minutes without moisture and with 10, 20 and 40 percentage moisture levels. After autoclaving, the samples were cooled at room temperature and at -20°C. The yield of RS was found to be maximum in samples autoclaved at 141°C for 40 minutes with 10 per cent moisture and cooled at -20°C. Increasing the duration of autoclaving up to 60 minutes at a lower temperature of 121°C was also found to be effective in improving the RS content of rice starch. RS formation not only depends on a single factor but also on multiple factors like time and temperature of autoclaving, moisture as well as cooling conditions.

Tecnología del almidón resistente / Technology of resistant starch

1997 ◽  
Vol 3 (3) ◽  
pp. 149-161 ◽  
Author(s):  
A. Escarpa ◽  
M.C. González
Keyword(s):  
High Pressure ◽  
Resistant Starch ◽  
Point Of View ◽  
Heating And Cooling ◽  
Technological Control ◽  
Different Types ◽  
Retrograded Starch ◽  
Fresh Foods ◽  
Resistant Starches ◽  
Starch Fraction

In recent years the discovery of the starch fraction called resistant starch (RS) has lead to numerous investigations. The nature of this fraction is very heterogeneous, and it comprises different types of resistant starches. From a technological point of view, RS type III or retrograded starch is the most important fraction. This resistant starch is formed after heating and cooling processes which therefore may occur in numerous fresh foods and foodstuffs. This brief review describes the gela tinization and retrogradation, which occur during heating and cooling, involved in the formation of resistant starch. The influence on RS formation of technological processes used in the manu facture of cereals has been studied as well as the influence of certain treatments used in legumes. In addition, the interactions between starch and nutrients such as proteins, lipids and sugars have also been studied. Recently, a high pressure autoclave has been used in a gelatinization system, which allows a better technological control and an increase in RS yields in comparison to conven tional systems.

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