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Properties of hydrothermally treated maize starch with stearic acid
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Journal of Experimental Food Chemistry

ISSN: 2472-0542

Open Access

Properties of hydrothermally treated maize starch with stearic acid


10th Global Summit on Food Safety, Processing & Technology

December 05-07, 2016 San Antonio, USA

Clarity R Mapengo, Naushad M Emmambux and Suprakas S Ray

University of Pretoria, South Africa
Council of Scientific and Industrial Research, South Africa

Posters & Accepted Abstracts: J Exp Food Chem

Abstract :

Starch is a common food ingredient widely used in the food industry. The current consumer reluctance trend is towards clean label starches. Hydrothermal treatment of starch can increase the relative crystallinity of starches. Wet heat processing of starch with fatty acid can promote the formation of amylose lipid complexes. Both treatments can modify starches for ├ó┬?┬?clean labelling├ó┬?┬?. This study determines the effects of hydrothermal treatment in combination of fatty acid on the functional properties of maize starch. This study was carried out with stearic acid (0 and 1.5 %) and hydrothermal treatment (110oC for 16 hours for maize starch with 20% moisture, 55├»┬?┬░C for 24 hours for maize starch with 70% moisture and no hydrothermal treatment). The pasting properties, textural properties, thermal properties, x-ray diffraction, in vitro starch digestibility of the treated starches were determined. Hydrothermal treatment in combination with stearic acid reduced the breakdown and setback viscosities compared to stearic acid and hydrothermal treatment alone. Hydrothermal treatment of maize starch with stearic acid further increased the relative crystallinity of pasted starches and this decreased the in vitro starch digestibility. Stearic acid reduced retrogradation and resulted in non-gelling pastes. The same effect was observed with hydrothermally treated maize starch with stearic acid. Hydrothermal treatment of maize starch with stearic acid resulted in starch that is non-gelling, increased thermal stability, increased crystallinity, and reduced in vitro digestibility.

Biography :

Email: claritymaps@gmail.com

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