Abstract
Coconut oil, rice bran oil and sunflower oil were added to rice, corn, banana and mung bean starches and the effect on physicochemical properties, amylose–lipid formation and digestive properties were investigated. Starch samples were heated while oil was added and starch treated without oil addition served as the control. Starches with different botanical origins complexed diversely with vegetable oils. The RDS content in corn and rice starches with oil addition decreased, while SDS and RS fractions increased. By contrast, the RS content of treated banana and mung bean starches decreased compared with native starch but RS and SDS contents increased when oil was added compared with the control sample. The A-type crystalline polymorph of corn and rice starches changed to a mixed A + V form, whereas native mung bean (C(A)-type) changed to B-pattern and banana starch remained unchanged (B-type). FTIR spectra indicated new peaks corresponding to starch-lipid complexes. Starches added with oils and the control showed lower peak viscosity, trough viscosity final viscosity and setback but higher pasting temperature and delayed pasting time compared to native starch. Heat-moisture treatment with added vegetable oil showed promise as a process to prepare functional starch high in SDS and RS.
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Abbreviations
- CI: :
-
Complexing index
- RDS::
-
Rapidly digestible starch
- RS::
-
Resistant starch
- SDS::
-
Slowly digestible starch
- SP::
-
Swelling power
- WSI::
-
Water solubility index
- FTIR::
-
Fourier-transform infrared spectroscopy
- RVA::
-
Rapid visco analyzer
- XRD::
-
X-ray diffraction
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Acknowledgements
This research was financially supported by the Thailand Research Fund, Thailand (TRF; Royal Golden Jubilee Ph.D. (RGJ-PhD) Program (PhD/0062/2560), the National Research Council of Thailand and Faculty of Technology, Mahasarakham University, Thailand.
Funding
This research was financially supported by the Thailand Research Fund, Thailand (TRF; Royal Golden Jubilee Ph.D. (RGJ-PhD) Program (PhD/0062/2560), the National Research Council of Thailand and Faculty of Technology, Mahasarakham University, Thailand.
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RP conceived, carried out the experiments, methodology, formal analysis, and wrote the MS; AM funding acquisition, supervised the work, methodology, wrote the MS, and edited the manuscript.
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Photinam, R., Moongngarm, A. Effect of adding vegetable oils to starches from different botanical origins on physicochemical and digestive properties and amylose–lipid complex formation. J Food Sci Technol 60, 393–403 (2023). https://doi.org/10.1007/s13197-022-05626-7
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DOI: https://doi.org/10.1007/s13197-022-05626-7