Effect of starch concentration and resistant starch filler addition on the physical properties of starch hydrogels

AbstractThere is a need to develop low-sugar healthy products. The aim of this research was to evaluate the effect of maltitol and inulin as sucrose replacement alongside resistant starch (RS) and green banana flour (GBF) on the texture and physical properties of gluten-free doughs and biscuits formulated with buckwheat, sorghum and lentil flours. These properties are important to predict the dough workability, how easy the biscuits could be mass-produced and determine consumers’ acceptability. Results showed that partial and complete substitution of sucrose could be achieved and appropriate concentration of resistant starch or green banana flour contributed to better dough and biscuit texture. RS content showed the biggest influence on dough stickiness and biscuit hardness and could be used to correct the negative effect of sucrose replacement and to maximise both the dough processability and biscuit acceptability.

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Physical Properties of Resistant Mungbean Starch Prepared by Enzyme and Acid Treatment

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.554-556.1033 ◽

2012 ◽

Vol 554-556 ◽

pp. 1033-1037 ◽

Cited By ~ 2

Author(s):

Qing Jie Sun ◽

Liu Xiong ◽

Ben Xin Xing ◽

Cui Xia Sun

Keyword(s):

Thermal Properties ◽

Physical Properties ◽

Acid Hydrolysis ◽

Resistant Starch ◽

Acid Treatment ◽

Crystal Form ◽

Peak Temperature ◽

Water Binding

The physical properties of enzyme and acid treated mungbean RS were studied. The crystal form was transformed into B type from C type with enzymatic and acid treatment.The solubility and transmittance decreased and mungbean RS content and the water-binding values increased with increase in enzyme and acid hydrolysis. The thermal properties observed by DSC showed a decrease in enthalpy of gelatinization (ΔH) and increases in onset (To), peak temperature (Tp) and conclusion temperature (Tc) upon enzyme and acid hydrolysis. The ratio of volume of resistant starch samples wasn’t much different. However, a significant reduction in starch pasting viscosity was observed with enzyme and acid treating

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Physical properties, resistant starch content and antioxidant profile of purple sweet potato powder after 12 months of storage

International Journal of Food Properties ◽

10.1080/10942912.2019.1620765 ◽

2019 ◽

Vol 22 (1) ◽

pp. 974-984 ◽

Cited By ~ 1

Author(s):

Chay Shyan Yea ◽

Gita Addelia Nevara ◽

Kharidah Muhammad ◽

Hasanah Mohd Ghazali ◽

Roselina Karim

Keyword(s):

Physical Properties ◽

Sweet Potato ◽

Resistant Starch ◽

Starch Content ◽

Antioxidant Profile ◽

Potato Powder ◽

Purple Sweet Potato

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White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics

Molecules ◽

10.3390/molecules26195908 ◽

2021 ◽

Vol 26 (19) ◽

pp. 5908

Author(s):

Ivana Lončarević ◽

Biljana Pajin ◽

Jovana Petrović ◽

Ivana Nikolić ◽

Nikola Maravić ◽

...

Keyword(s):

Physical Properties ◽

Dietary Fiber ◽

Resistant Starch ◽

Nutritional Composition ◽

Fiber Content ◽

Sensory Characteristics ◽

Food Ingredient ◽

Total Dietary Fiber ◽

Insoluble Dietary Fiber ◽

Confectionery Products

Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. In the present study, 5%, 10%, and 15% of white chocolate were substituted with RS in order to improve the nutritional value of enriched white chocolate. The influence of RS on rheological, textural, and thermal properties of the chocolate fat phase was firstly investigated, and then further influence on physical properties, dietary fiber content, and sensory characteristics of enriched white chocolates were investigated. The obtained results showed that enriched chocolates had increased content of total dietary fiber and reduced total fats and protein content in accordance with the added amount of RS. At the same time, RS increased viscosity and reduced the hardness and volume mean diameter in enriched chocolates in accordance with the added amount. RS improved the nutritional composition of white chocolate by increasing the content of dietary fiber. At the same time, RS did not impair the color and sensory characteristics of enriched white chocolates.

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Effect of Different Yam Varieties and Addition on Resistant Starch Type III Formation and Physical Properties of Steamed Rice Bowl Cake

Journal of Food and Nutrition Research ◽

10.12691/jfnr-6-11-1 ◽

2018 ◽

Vol 6 (11) ◽

pp. 682-688

Author(s):

Mingchang Li ◽

Chin Fu Chou

Keyword(s):

Physical Properties ◽

Resistant Starch ◽

Type Iii

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Optimization of the Preparation Technology of Resistant Starch of Cowpea Using Response Surface Methodology

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.554-556.909 ◽

2012 ◽

Vol 554-556 ◽

pp. 909-917 ◽

Cited By ~ 1

Author(s):

Wei Wen Huang ◽

Wei Wang ◽

Ji Lie Li ◽

Zhong Hai Li

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Resistant Starch ◽

Preparation Process ◽

Optimal Conditions ◽

Single Factor ◽

Preparation Technology ◽

Starch Concentration ◽

Main Factors ◽

Optimized Conditions

Response surface methodology was used to optimize the preparation technology of resistant starch (RS) production by raw cowpea bean starch. In the first optimization step, single factor experiments designed was used to evaluate the influence of RS yield. The RS yield were influenced significantly by some factors of preparation RS, including the starch concentration, autoclaving time, pullulanase dosage and enzymolysis temperature. The others in the investigation scope had no significant influence on the RS production. In the last step, four main factors were further optimized using Box-Behnken designs and response surface analysis. The optimized conditions in the process of preparation RS were starch concentration as 29%, autoclaving time as 38min, pullulanase dosage as 4.0PUN/g, enzymolysis temperature as 60°C. In our optimal conditions, rather good RS yield was 23.52±0.15% and repeatability of the preparation process was good which was valuable in further production.

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