Journal
CARBOHYDRATE POLYMERS
Volume 242, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2020.116382
Keywords
Pyroconversion; Response surface methodology; Digestibility; Available starch; Dietary fiber; Physicochemical properties
Categories
Funding
- Brazilian Federal Agency for Support and Evaluation of Graduate Education (Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior CAPES)
- Organization of American States
- Coimbra Group of Brazilian Universities
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This study optimizes the pyrodextrinization of yam (Dioscorea sp.) starch isolated from tubers grown in Brazil to produce a yellow pyrodextrin with the lowest enzymatically available starch (AS) content and color difference (Delta E) index. At 140 degrees C (fixed heating temperature), the effects of acid concentration (0.65- 2.99 g of HCl/kg of starch) and incubation time (53- 307 min) on the response variables were evaluated using a response surface methodology. Some physicochemical characteristics were also determined on pyrodextrins. Both factors negatively affected the AS content, although positively influenced the Delta E (P < 0.05). The yellow pyrodextrin produced with 1.82 g/kg and heating for 307 min, presented physicochemical properties similar to the commercial pyrodextrins from potato starch, with 46.6 % of AS, 24.5 of Delta E, high solubility and very low viscosity. The pyrodextrinization caused a decrease of 30 - 54 % in AS content (P < 0.05), making these yam pyrodextrins a promising material for water-soluble and very low viscous dietary fiber.
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