Factors affecting the digestibility of raw and gelatinized potato starches
The enzymatic digestibilities of raw and gelatinized starches in various potato starches, as well as sweet potato, cassava, and yam starches, were estimated, along with other starch properties, such as the phosphorus content, median granule size, and rapid visco analyzer (RVA) pasting properties....
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier Inc.
2008
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/24843/ http://irep.iium.edu.my/24843/ http://irep.iium.edu.my/24843/ http://irep.iium.edu.my/24843/1/Food_Chem_Noda.pdf |
| Summary: | The enzymatic digestibilities of raw and gelatinized starches in various potato starches, as well as sweet potato, cassava, and yam
starches, were estimated, along with other starch properties, such as the phosphorus content, median granule size, and rapid visco
analyzer (RVA) pasting properties. Furthermore, correlation coefficients were calculated between the hydrolysis rates (HR) by amylase
and other starch quality parameters. A larger granule size was closely associated with a lower HR in raw starch, while the HR
in gelatinized starch did not correlate with the median granule size. An increase in phosphorus content resulted in a definitely lower
HR in raw starch and tended to decrease the HR in gelatinized starch for the composite of potato and other starches. In contrast,
no correlation coefficients of the phosphorus content with the HRs in raw and gelatinized starches were observed within potato
starches. Starches with higher peak viscosity and breakdown showed a lower HR in raw starch, while few or no effects of these
RVA parameters on the HR in gelatinized starch were observed for the composite of potato and other starches or among potato
starches, respectively. |
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