Volume 16, Issue 2 (2014)                   JAST 2014, 16(2): 331-342 | Back to browse issues page

‎ 20.1001.1.16807073.2014.16.2.11.7

XML Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Sankhon A, Amadou I, Yao W, Wang H, Qian H, Mlyuka E. Effect of Different Heat-moisture Treatments on the Physicochemical Properties of African Locust Bean (Parkia biglobosa) Starches. JAST 2014; 16 (2) :331-342
URL: http://jast.modares.ac.ir/article-23-6599-en.html
Effect of Different Heat-moisture Treatments on the Physicochemical Properties of African Locust Bean (Parkia biglobosa) Starches
A. Sankhon1 , I. Amadou1 , W. Yao * 1, H. Wang1 , H. Qian1 , E. Mlyuka1
1- State Key Laboratory of School of Food Science and Technology, Jiangnan University, 1800 Lihu, Wuxi 214122, Jiangsu Province, People Republic of China.
Abstract:   (6482 Views)
Parkia biglobosa starch was subjected to different heat-moisture treatment (HMT) at different moisture contents (15, 20, 25, and 30%) at 110oC for 16 hours. The content of resistant starch (RS) was the lowest (33.38%) in the untreated native Parkia and increased in the samples with HMT-15 (37.79%), HMT-30 (39.64%), HMT-25 (46.63%), and HMT-20 (50.14%), showing significant increase (P < 0.05) in RS following the HMT. There was a reduction in the swelling power and pasting properties of HMT starches, but the solubility of the HMT starches was higher than that of untreated native starch. Differential scanning calorimetry and the changes in the X-ray diffraction (XRD) patterns confirmed the effect of HMT on Parkia starch. Therefore, replacing native Parkia with heat-moisture treated Parkia starch leads to the development of new products from RS-rich powder with high RS levels and functional properties.
Keywords: African locust bean, differential scanning calorimetry, Digestibility, Physical treatment, Starch solubility, X-ray diffraction pattern
Full-Text [PDF 469 kb]   (6838 Downloads)    
Article Type: Research Paper | Subject: Food Science and Technology
Received: 2012/10/4 | Accepted: 2013/06/23 | Published: 2014/03/1
Add your comments about this article : Your username or Email:
CAPTCHA
Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.