Effects of Lintnerization, Autoclaving, and Freeze-Thaw Treatments on Resistant Starch Formation and Functional Properties of Pathumthani 80 Rice Starch
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Extraction of Native Rice Starch
2.3. Preparation of Lintnerized Rice Starch
2.4. Preparation of Autoclaved and Lintnerized-Autoclaved Rice Starch
2.5. Preparation of Freeze-Thawed Rice Starch
2.6. Determination of the Amylose Content
2.7. Determination of Resistant Starch, Non-Resistant Starch, and Total Starch
2.8. Determination of Glycemic Index (GI)
2.9. Determination of Antioxidant Activity
2.10. Determination of Pasting Properties
2.11. Determination of Swelling Power and Solubility
2.12. Determination of Water Holding Capacity (WHC)
2.13. Scanning Electron Microscopy
2.14. Chemical Finger Printing of Produced Starch by Fourier Transform Infrared (FTIR) Spectroscopy
2.15. Color
2.16. Statistical Analysis
3. Results and Discussion
3.1. Chemical Composition
3.2. Glycemic Index
3.3. Antioxidant Properties
3.4. Pasting Properties
3.5. Solubility, Swelling Power, and Water Holding Capacity
3.6. Morphology of Starch Granules
3.7. FTIR Analysis
3.8. Color Value
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Type of Starch | Amylose Content (%) | Resistant Starch (%) | Non-Resistant Starch (%) | Total Starch (%) |
---|---|---|---|---|
RF | 33.92 ± 0.15 e | 3.84 ± 1.01 j | 74.96 ± 2.67 bc | 86.81 ± 0.70 cd |
NRS | 45.17 ± 1.54 ab | 8.44 ± 0.51 i | 87.62 ± 0.20 a | 96.05 ± 0.72 bcd |
LS 1 NA | 41.48 ± 0.48 c | 13.73 ± 0.48 h | 83.92 ± 2.67 a | 97.65 ± 0.31 ab |
LS 1.5 NA | 35.57 ± 0.73 de | 22.99 ± 0.48 f | 70.66 ± 2.23 c | 93.65 ± 0.13 d |
LS 2 NA | 36.48 ± 0.55 d | 40.19 ± 2.96 d | 56.94 ± 1.58 d | 97.12 ± 1.38 abc |
NARS | 45.97 ± 0.79 a | 64.95 ± 0.26 a | 32.31 ± 0.98 g | 97.26 ± 0.62 abc |
LA 1 NA | 28.96 ± 0.26 f | 35.70 ± 0.56 e | 58.82 ± 0.75 d | 94.51 ± 0.24 cd |
LA 1.5 NA | 25.31 ±0.59 g | 49.08 ± 0.04 c | 50.52 ± 0.24 e | 99.60 ± 0.27 a |
LA 2 NA | 21.70 ± 0.66 h | 54.95 ± 0.60 b | 44.65 ± 0.28 f | 99.60 ± 0.34 a |
NRS - FT | 43.59 ± 0.34 b | 18.00 ± 0.30 g | 77.49 ± 1.48 b | 95.49 ± 0.17 bcd |
Type of Starch | HI | GI |
---|---|---|
RF | 38.98 ± 0.04 b | 61.10 ± 0.02 b |
NRS | 48.48 ± 0.06 a | 66.32 ± 0.04 a |
LS 1 NA | 35.03 ± 0.13 d | 58.94 ± 0.07 d |
LS 1.5 NA | 27.60 ± 0.22 f | 54.86 ± 0.11 f |
LS 2 NA | 22.29 ± 0.01 g | 51.94 ± 0.01 g |
NARS | 11.68 ± 0.04 i | 46.12 ± 0.01 i |
LA 1 NA | 30.91 ± 0.49 e | 56.83 ± 0.07 e |
LA 1.5 NA | 12.50 ± 0.40 h | 46.57 ± 0.22 h |
LA 2 NA | 12.21 ± 0.17 h | 46.41 ± 0.09 hi |
NRS - FT | 37.36 ± 0.27 c | 60.22±0.14 c |
Type of Starch | TPC (mg GAE/100 g Sample) | DPPH (mg Trolox/100 g Sample) | FRAP (FeSO4/100 g Sample) |
---|---|---|---|
RF | 100.03 ± 1.92 a | 38.75 ± 0.04 a | 192.17 ± 0.54 a |
NRS | 95.63 ± 1.40 b | 29.95 ± 0.41 b | 88.66 ± 0.97 b |
LS 1 NA | 51.00 ± 0.96 d | 27.35 ± 0.23 c | 53.85 ± 3.19 cd |
LS 1.5 NA | 45.41 ± 2.09 e | 27.37 ± 0.05 c | 51.50 ± 0.53 d |
LS 2 NA | 43.84 ± 0.90 e | 26.43 ± 0.45 d | 21.62 ± 1.39 ef |
NARS | 56.44 ± 0.92 c | 24.31 ± 0.16 e | 56.25 ± 1.39 c |
LA 1 NA | 36.19 ± 0.42 f | 24.59 ± 0.26 e | 22.51 ± 0.80 e |
LA 1.5 NA | 36.52 ± 0.69 f | 24.28 ± 0.22 e | 19.34 ± 2.12 fg |
LA 2 NA | 35.07 ± 1.00 f | 23.48 ± 0.38 f | 16.54 ± 0.35 g |
NRS - FT | 60.02±1.17 c | 27.77 ± 0.06 c | 56.26 ± 0.39 c |
Type of Starch | Viscosity | |||||
---|---|---|---|---|---|---|
Peak 1 | Trough 1 | Breakdown | Final Viscosity | Setback | Peak Time | |
RF | 142.00 ± 0.00 a | 96.50 ± 0.71 a | 45.00 ± 0.00 b | 308.50 ± 2.92 a | 212.00 ± 2.82 a | 5.60 ± 0.00 b |
NRS | 133.50 ± 2.12 b | 72.00 ± 0.00 c | 67.50 ± 6.50 a | 217.00 ± 0.00 b | 145.50 ± 0.71 b | 4.90 ± 0.04 cd |
LS 1 NA | 25.79 ± 0.06 d | 11.92 ± 0.47 d | 13.88 ± 0.42 c | 16.21 ± 0.41 d | 4.29 ± 0.06 d | 5.37 ± 0.05 bc |
LS 1.5 NA | 3.75 ± 0.00 f | 1.21 ± 0.06 f | 2.54 ± 0.06 cd | 4.58 ± 0.00 f | 3.38 ± 0.06 de | 4.73 ± 0.00 d |
LS 2 NA | 2.54 ± 0.04 fg | 1.38 ± 0.06 f | 1.17 ± 0.12 d | 4.38 ± 0.06 f | 3.00 ± 0.00 de | 4.90 ± 0.04 cd |
NARS | 8.00 ± 0.11 e | 8.05 ± 0.18 e | 0.04 ± 0.06 d | 11.34 ± 0.12 e | 3.29 ± 0.06 de | 6.77 ± 0.05 a |
LA 1 NA | 0.79 ± 0.04 g | 0.58 ± 0.00 f | 0.21 ± 0.06 d | 0.84 ± 0.12 g | 0.25 ± 0.11 e | 1.20 ± 0.10 f |
LA 1.5 NA | 1.17 ± 0.00 fg | 1.04 ± 0.06 f | 0.13 ± 0.06 d | 1.46 ± 0.06 g | 0.42 ± 0.00 e | 1.07 ± 0.00 f |
LA 2 NA | 1.09 ± 0.12 fg | 1.04 ± 0.06 f | 0.04 ± 0.06 d | 1.42 ± 0.12 g | 0.38 ± 0.06 e | 2.94 ± 0.27 e |
NRS - FT | 80.71 ± 0.06 c | 74.67 ± 0.23 b | 6.05 ± 0.18 cd | 105.92 ± 0.47 c | 31.25 ± 0.71 c | 7.00 ± 0.00 a |
Type of Starch | L* | a* | b* | Color Intensity |
---|---|---|---|---|
RF | 88.68 ± 0.09 d | 0.38 ± 0.03 e | 9.02 ± 0.04 d | 9.03 ± 0.04 d |
NRS | 92.87 ± 0.17 a | −0.20 ± 0.15 f | 4.38 ± 0.31 g | 4.39 ± 0.31 g |
LS 1 NA | 91.13 ± 0.01 bc | 1.28 ± 0.02 d | 5.75 ± 0.01 f | 5.88 ± 0.12 f |
LS 1.5 NA | 90.61 ± 0.31 bc | 1.41 ± 0.07 d | 7.21 ± 0.21 e | 7.35 ± 0.22 e |
LS 2 NA | 90.13 ± 0.02 cd | 1.49 ± 0.03 d | 6.55 ± 0.03 ef | 6.71 ± 0.02 ef |
NARS | 74.01 ± 1.04 f | 4.49 ± 0.28 b | 19.51 ± 0.91 a | 20.38 ± 0.9 a |
LA 1 NA | 80.52 ± 0.03 e | 2.63 ± 0.03 c | 15.06 ± 0.05 c | 15.29 ± 0.06 c |
LA 1.5 NA | 72.32 ± 0.39 g | 5.15 ± 0.04 a | 17.91 ± 0.16 b | 18.64 ± 0.14 b |
LA 2 NA | 75.33 ± 0.23 f | 4.69 ± 0.02 b | 19.68 ± 0.14 a | 20.23 ± 0.23 a |
NRS - FT | 91.99 ± 1.40 ab | 0.07 ± 0.01 f | 6.05 ± 0.16 fg | 6.05 ± 0.16 f |
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Raungrusmee, S.; Anal, A.K. Effects of Lintnerization, Autoclaving, and Freeze-Thaw Treatments on Resistant Starch Formation and Functional Properties of Pathumthani 80 Rice Starch. Foods 2019, 8, 558. https://doi.org/10.3390/foods8110558
Raungrusmee S, Anal AK. Effects of Lintnerization, Autoclaving, and Freeze-Thaw Treatments on Resistant Starch Formation and Functional Properties of Pathumthani 80 Rice Starch. Foods. 2019; 8(11):558. https://doi.org/10.3390/foods8110558
Chicago/Turabian StyleRaungrusmee, Sujitta, and Anil Kumar Anal. 2019. "Effects of Lintnerization, Autoclaving, and Freeze-Thaw Treatments on Resistant Starch Formation and Functional Properties of Pathumthani 80 Rice Starch" Foods 8, no. 11: 558. https://doi.org/10.3390/foods8110558