Journal
FOOD CHEMISTRY
Volume 181, Issue -, Pages 85-93Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.02.005
Keywords
Debranched cassava starch; High pressure annealing treatment; Type 3 resistant starch
Funding
- Thongpoon Wanglee foundation
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Cassava starch, typically, has resistant starch type 3 (RS3) content of 2.4%. This paper shows that the RS3 yields can be substantially enhanced by debranching cassava starch using pullulanase followed by high pressure or cyclic high-pressure annealing. RS3 yield of 41.3% was obtained when annealing was carried out at 400 MPa/60 degrees C for 15 min, whereas it took nearly 8 h to obtain the same yield under conventional atmospheric annealing at 60 degrees C. The yield of RS3 could be further significantly increased by annealing under 400 MPa/60 degrees C pressure for 15 min followed by resting at atmospheric pressure for 3 h 45 min, and repeating this cycle for up to six times. Microstructural surface analysis of the product under a scanning electron microscope showed an increasingly rigid density of the crystalline structure formed, confirming higher RS3 content. (C) 2015 Elsevier Ltd. All rights reserved.
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