Effects of high‐pressure cooking processing on the physicochemical properties, structure and digestibility of citric acid‐esterified starches

Abstract

SummaryThe effect of high‐pressure cooking processing (HPCP) on the physicochemical structure and in vitro digestion of citric acid‐esterified starches made from different materials (water chestnut, sweet potato, potato, corn) was investigated. HPCP increased the swelling and solubility of sweet potato esterified starch (SPSC) and potato esterified starch (PSC) and decreased the swelling and solubility of water chestnut esterified starch (WCSC) and corn esterified starch (CSC). Fourier‐transform infrared spectroscopy revealed that the short‐range structure of starches was more orderly. Differential scanning calorimetry and X‐ray diffraction were used to determine the crystallisation peaks and enthalpy of different starches after HPCP. HPCP decreased the SPSC and PSC content of resistant starches (RS). However, HPCP showed no significant effect on the RS and estimated glycaemic index of WCSC and CSC. The results showed that the RS in WCSC and CSC had stronger thermal stability and was more suitable to be added to heat‐processed foods.