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....

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Main Authors:	Noda, Takahiro, Takigawa, Shigenobu, Matsuura-Endo, Chie, Suzuki, Tatsuro, Hashimoto, Naoto, Kottearachchi, N. S., Yamauchi, Hiroaki, Sarker, Md. Zaidul Islam
Format:	Article
Language:	English
Published:	Elsevier Inc. 2008
Subjects:	QD Chemistry
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

id	iium-24843
recordtype	eprints
spelling	iium-248432013-01-18T08:13:05Z http://irep.iium.edu.my/24843/ Factors affecting the digestibility of raw and gelatinized potato starches Noda, Takahiro Takigawa, Shigenobu Matsuura-Endo, Chie Suzuki, Tatsuro Hashimoto, Naoto Kottearachchi, N. S. Yamauchi, Hiroaki Sarker, Md. Zaidul Islam QD Chemistry 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. Elsevier Inc. 2008 Article PeerReviewed application/pdf en cc_by_nd http://irep.iium.edu.my/24843/1/Food_Chem_Noda.pdf Noda, Takahiro and Takigawa, Shigenobu and Matsuura-Endo, Chie and Suzuki, Tatsuro and Hashimoto, Naoto and Kottearachchi, N. S. and Yamauchi, Hiroaki and Sarker, Md. Zaidul Islam (2008) Factors affecting the digestibility of raw and gelatinized potato starches. Food Chemistry, 110 (2). pp. 465-470. ISSN 03088146 http://dx.doi.org/10.1016/j.foodchem.2008.02.027 doi:10.1016/j.foodchem.2008.02.027
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	QD Chemistry
spellingShingle	QD Chemistry Noda, Takahiro Takigawa, Shigenobu Matsuura-Endo, Chie Suzuki, Tatsuro Hashimoto, Naoto Kottearachchi, N. S. Yamauchi, Hiroaki Sarker, Md. Zaidul Islam Factors affecting the digestibility of raw and gelatinized potato starches
description	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.
format	Article
author	Noda, Takahiro Takigawa, Shigenobu Matsuura-Endo, Chie Suzuki, Tatsuro Hashimoto, Naoto Kottearachchi, N. S. Yamauchi, Hiroaki Sarker, Md. Zaidul Islam
author_facet	Noda, Takahiro Takigawa, Shigenobu Matsuura-Endo, Chie Suzuki, Tatsuro Hashimoto, Naoto Kottearachchi, N. S. Yamauchi, Hiroaki Sarker, Md. Zaidul Islam
author_sort	Noda, Takahiro
title	Factors affecting the digestibility of raw and gelatinized potato starches
title_short	Factors affecting the digestibility of raw and gelatinized potato starches
title_full	Factors affecting the digestibility of raw and gelatinized potato starches
title_fullStr	Factors affecting the digestibility of raw and gelatinized potato starches
title_full_unstemmed	Factors affecting the digestibility of raw and gelatinized potato starches
title_sort	factors affecting the digestibility of raw and gelatinized potato starches
publisher	Elsevier Inc.
publishDate	2008
url	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
first_indexed	2023-09-18T20:37:08Z
last_indexed	2023-09-18T20:37:08Z
_version_	1777409121489780736

Factors affecting the digestibility of raw and gelatinized potato starches

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