Effect of Cooling,and Freezing on the Digestibility of Debranched Rice Starch and Physical Properties of the Resulting Material |
| |
Authors: | Harmeet S Guraya Charles James Elaine T Champagne |
| |
Abstract: | Ten percent non‐waxy and waxy starch suspensions were debranched with pullulanase followed by heating and cooling (1 °C) to crystallize and/or gel. Products with a range of textures can be made depending on the type (waxy and non‐waxy) of starch used. The water holding capacity was 35% and 84% for waxy and non‐waxy cooled debranched starch, respectively, at 4 h of cooling and did not change. The hardness of the debranched waxy and non‐waxy starch continued to increase beyond 24 h up to 45 g and 245 g of force, respectively. The particle size of precipitates of non‐waxy and waxy debranched starch was 45 μm and 4 μm after 4 h of cooling and did not change. Cooling of debranched non‐waxy starch at 1 °C for 12 h without agitation decreased digestibility by 59%; with stirring digestibility decreased by 42% after 24 h of cooling. Freezing of debranched cooled waxy and non‐waxy starch does not effect the decreases in digestibility. Particle size of debranched, cooled/freeze‐thawed, dried, and milled starch affects digestibility. |
| |
Keywords: | Slowly digestible starch Resistant starch Pullulanase Cooling |
|
|