Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation

Bárbara Ruivo Válio Barretti,Eduardo Bittencourt Sydney,Vivian Cristina Ito,Marco Aurélio Da Silva Carvalho Filho,Ivo Mottin Demiate,Vanessa Soltes De Almeida,Luiz Gustavo Lacerda,Bárbara Moré Silva

doi:10.1590/fst.33120

Abstract

Abstract Resistant starch (RS) has gained interesting because of its health benefits as the control of diseases, such as diabetes. Modifications in starches have been applied in order to increase RS content and consequently the range of industrial food applications. The heat-moisture treatment (HMT) combined with the addition of organic acids was the aim of this study, and also to evaluate the in vitro digestibility and other properties of corn starches. In both botanical sources, the RS content increased significantly, for the normal type and the waxy. Among organic acids used, citric, followed by lactic and acetic acid, promoted the most evident alterations and showed promising results in the increasing of RS. The results obtained by this combined method open opportunities for further applications in functional foods as well as starch based encapsulation process.

Highlights

Corn is the main botanical source used for starch extraction, which provides over 80% of the global market (Wang et al, 2017)
The constant struggle against diseases such as diabetes, cardiovascular problems and obesity has changed the lifestyle of the consumers, who are looking for foods that in addition to essential caloric needs, bring health benefits and contribute to the proper functioning of the body
The curves obtained by Differential Scanning Calorimetry (DSC) for starches present the endothermic event, related to starch gelatinization, in which a shift of this event to the right was observed in the treatments of heat-moisture treatment (HMT) H2O and HMT AA, for both starches, that is, increase in onset (To), peak (TP) and event conclusion (Tc) temperatures (Figure 1)

Summary

Introduction

Corn is the main botanical source used for starch extraction, which provides over 80% of the global market (Wang et al, 2017). The constant struggle against diseases such as diabetes, cardiovascular problems and obesity has changed the lifestyle of the consumers, who are looking for foods that in addition to essential caloric needs, bring health benefits and contribute to the proper functioning of the body. Functional foods that stand out can improve general body conditions such as prebiotics and probiotics, lower the risk of some diseases and can even be used to cure them. Prebiotics, for example, are non-digestible food ingredients that selectively stimulate the proliferation or activity of desirable bacterial populations in the gut (colon), benefiting host health. Resistant starch is an excellent candidate to perform these functions (Zaman & Sarbini, 2016)

Methods

Results

Conclusion