Physicochemical and functional properties of Caryota urens flour as compared to wheat flour |
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| Authors: | Anil Gunaratne Kao Wu Lilia Collado Ren‐You Gan Lal Vidhana Arachchi Kapila Kumara Sarath Malavi Pathirana Harold Corke |
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| Affiliation: | 1. Sabaragamuwa University of Sri Lanka, Belihuloya, Sri Lanka;2. School of Biological Sciences, The University of Hong Kong, Hong Kong, China;3. Glyn O. Philips Hydrocolloid Research Centre at HUT, Hubei University of Technology, Wuhan, China;4. Food Science Cluster, College of Agriculture, University of the Philippines Los Ba?os, Laguna, Philippines;5. Department of Food Science and Engineering, Shanghai Jiao Tong University, Shanghai, China |
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| Abstract: | Starch digestibility, thermal, pasting and gelling properties of Caryota urens (CU) flour were investigated using wheat flour as reference. Amylose content of CU and wheat flour was 32.1% and 28.3%, respectively. CU flour had very low content of protein and lipid but had a high content of total starch (98.2%) and resistant starch (RS) [42.5%]. Gelatinisation temperature (78.5 °C) of CU flour was higher than wheat flour. Pasting behaviour of CU flour was similar to that of high swelling tuber and root and waxy starches. CU flour retrograded to a greater extent than wheat flour. Very specific gelling behaviour was noticed for CU flour where it produced significantly harder gel with high paste clarity, fracture ability, adhesiveness, gumminess and chewiness. Expected glycaemic index (eGI) of CU and wheat flour was 92.4 and 100.4, respectively. CU flour had high eGI despite high content of resistant starch. |
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| Keywords: | Caryota urens flour expected glycaemic index functional properties physicochemical properties |
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