Functional properties of heat-moisture treated maize meal with added stearic acid by infrared energy.
Amylose-lipid complexes
Conventional heating
In-vitro starch digestibility
Infrared energy
Maize meal
heat-moisture treatment (HMT)
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
18 Apr 2020
18 Apr 2020
Historique:
received:
19
11
2019
revised:
06
04
2020
accepted:
16
04
2020
pubmed:
11
5
2020
medline:
11
5
2020
entrez:
11
5
2020
Statut:
aheadofprint
Résumé
Functional properties of infrared heat-moisture treated (HMT) maize meal with stearic acid were studied. Maize meal with 1.5% stearic acid (SA) was treated by HMT using infrared (IR) energy (at 110 °C for 1, 2 & 3 h) and conventional HMT (at 110 °C for 16 h) independently. Infrared HMT is similar to conventional HMT since both treatments resulted in significantly (P < 0.05) reduced final viscosity and reduced in vitro starch digestibility in maize meal with stearic acid. These changes related correspond with the presence of V-type polymorphs (Type II) and increased in relative crystallinity showed by differential scanning calorimetry and X-ray diffraction scattering, respectively. These results suggested that infrared HMT changes the functional and nutritional properties of maize meal with SA and has the potential to replace conventional HMT in the development of lower GI, higher value-added functional starch foodstuffs.
Identifiants
pubmed: 32387987
pii: S0308-8146(20)30708-1
doi: 10.1016/j.foodchem.2020.126846
pii:
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
126846Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.