A new source of starchy flour: Physicochemical and nutritional properties of starchy kiwifruit flour.
Actinidia
In vitro starch digestibility
Nutritional characteristics
Physicochemical properties
Starchy kiwifruit flour
Structure characterization
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
01 Mar 2024
01 Mar 2024
Historique:
received:
19
11
2022
revised:
16
09
2023
accepted:
27
09
2023
medline:
26
10
2023
pubmed:
8
10
2023
entrez:
7
10
2023
Statut:
ppublish
Résumé
The physicochemical and nutritional properties of three starchy kiwifruit flour (SKF) were systematically studied. The results revealed that the total starch content of SKF was 66.63-80.42%. SKF showed a B-type crystal structure with a grain size between 7.08 and 9.02 μm. In comparison to corn starch and potato starch, SKF possessed a lower pH (3.43-4.28), transparency (0.68-1.11%) and setback value (0.20-1.73 Pa·s) and a higher swelling power (9.42-15.02 g/g) and hot paste viscosity (1.73-2.10 Pa·s). Moreover, SFK was rich in protein and various mineral elements. It also contained high levels of total phenolics and exhibited a strong antioxidant capacity. The resistant starch content in SKF was as high as 67.19-73.22%, and the rapidly digestible starch content was remarkably lower than that of corn and potato starch. Overall, these unique physicochemical properties of SKF, coupled with its nutritional benefits, give it a good development potential in the food industry.
Identifiants
pubmed: 37804722
pii: S0308-8146(23)02245-8
doi: 10.1016/j.foodchem.2023.137627
pii:
doi:
Substances chimiques
Amylose
9005-82-7
Starch
9005-25-8
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
137627Informations de copyright
Copyright © 2023 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.