Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation

Detalhes bibliográficos
Autor(a) principal: Barretti,Bárbara Ruivo Válio
Data de Publicação: 2022
Outros Autores: Almeida,Vanessa Soltes de, Ito,Vivian Cristina, Silva,Bárbara Moré, Carvalho Filho,Marco Aurélio da Silva, Sydney,Eduardo Bittencourt, Demiate,Ivo Mottin, Lacerda,Luiz Gustavo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100538
Resumo: Abstract Resistant starch (RS) has gained interesting because of its health benefits as the control of diseases, such as diabetes. Modifications in starches have been applied in order to increase RS content and consequently the range of industrial food applications. The heat-moisture treatment (HMT) combined with the addition of organic acids was the aim of this study, and also to evaluate the in vitro digestibility and other properties of corn starches. In both botanical sources, the RS content increased significantly, for the normal type and the waxy. Among organic acids used, citric, followed by lactic and acetic acid, promoted the most evident alterations and showed promising results in the increasing of RS. The results obtained by this combined method open opportunities for further applications in functional foods as well as starch based encapsulation process.
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spelling Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigationresistant starchmodified starchamylose contentin vitro digestibilityAbstract Resistant starch (RS) has gained interesting because of its health benefits as the control of diseases, such as diabetes. Modifications in starches have been applied in order to increase RS content and consequently the range of industrial food applications. The heat-moisture treatment (HMT) combined with the addition of organic acids was the aim of this study, and also to evaluate the in vitro digestibility and other properties of corn starches. In both botanical sources, the RS content increased significantly, for the normal type and the waxy. Among organic acids used, citric, followed by lactic and acetic acid, promoted the most evident alterations and showed promising results in the increasing of RS. The results obtained by this combined method open opportunities for further applications in functional foods as well as starch based encapsulation process.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100538Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.33120info:eu-repo/semantics/openAccessBarretti,Bárbara Ruivo VálioAlmeida,Vanessa Soltes deIto,Vivian CristinaSilva,Bárbara MoréCarvalho Filho,Marco Aurélio da SilvaSydney,Eduardo BittencourtDemiate,Ivo MottinLacerda,Luiz Gustavoeng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000100538Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation
title Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation
spellingShingle Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation
Barretti,Bárbara Ruivo Válio
resistant starch
modified starch
amylose content
in vitro digestibility
title_short Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation
title_full Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation
title_fullStr Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation
title_full_unstemmed Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation
title_sort Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation
author Barretti,Bárbara Ruivo Válio
author_facet Barretti,Bárbara Ruivo Válio
Almeida,Vanessa Soltes de
Ito,Vivian Cristina
Silva,Bárbara Moré
Carvalho Filho,Marco Aurélio da Silva
Sydney,Eduardo Bittencourt
Demiate,Ivo Mottin
Lacerda,Luiz Gustavo
author_role author
author2 Almeida,Vanessa Soltes de
Ito,Vivian Cristina
Silva,Bárbara Moré
Carvalho Filho,Marco Aurélio da Silva
Sydney,Eduardo Bittencourt
Demiate,Ivo Mottin
Lacerda,Luiz Gustavo
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Barretti,Bárbara Ruivo Válio
Almeida,Vanessa Soltes de
Ito,Vivian Cristina
Silva,Bárbara Moré
Carvalho Filho,Marco Aurélio da Silva
Sydney,Eduardo Bittencourt
Demiate,Ivo Mottin
Lacerda,Luiz Gustavo
dc.subject.por.fl_str_mv resistant starch
modified starch
amylose content
in vitro digestibility
topic resistant starch
modified starch
amylose content
in vitro digestibility
description Abstract Resistant starch (RS) has gained interesting because of its health benefits as the control of diseases, such as diabetes. Modifications in starches have been applied in order to increase RS content and consequently the range of industrial food applications. The heat-moisture treatment (HMT) combined with the addition of organic acids was the aim of this study, and also to evaluate the in vitro digestibility and other properties of corn starches. In both botanical sources, the RS content increased significantly, for the normal type and the waxy. Among organic acids used, citric, followed by lactic and acetic acid, promoted the most evident alterations and showed promising results in the increasing of RS. The results obtained by this combined method open opportunities for further applications in functional foods as well as starch based encapsulation process.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100538
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100538
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.33120
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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