Effects of pyroconversion and enzymatic hydrolysis on indigestible starch content and physicochemical properties of cassava (Manihot esculenta) starch
Starch/Staerke, ISSN: 1521-379X, Vol: 69, Issue: 5-6
2017
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- 45Captures
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Article Description
Cassava (Manihot esculenta Crantz) root is the second most important starch source worldwide and its cultivation could be potentially much greater. Pyrodextrins and enzyme-resistant maltodextrins were produced from cassava starch by pyroconversion and enzymatic hydrolysis. Changes in indigestible starch content and some physicochemical properties were analyzed. The best results were produced with a 160:1 (m/v) starch:HCl ratio, 90°C temperature, and 3 h reaction time. These conditions produced a pyrodextrin with 45.98% indigestible starch content and a color difference of 1.89. Optimum hydrolysis conditions were a 0.01% α-amylase concentration and 5 min reaction time, which produced a resistant maltodextrin with 24.45% dextrose equivalents and 56.06% indigestible starch content. Compared to the native starch, the pyrodextrin exhibited 93% solubility at 60°C, and 100% at 70–90°C. The resistant maltodextrin was completely soluble at all temperatures. The pyrodextrin had low water-absorption capacity (0.16–0.34 g water/g gel) and some swelling power, while the resistant maltodextrin had neither property, even at low temperatures. None of the compounds exhibited a gelatinization transition. The resistant maltodextrin's high indigestible starch content and solubility make it a promising ingredient for increasing dietary fiber content in a wide range of foods, particularly beverages, creams, soups, dairy and bread products.
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