Abstract
Waxy maize starch gels prepared from 40% starch solids were retrograded, either isothermally at 4 °C or at cycles of 4 °C and 30 °C (2 days each), for 16 days. The properties of retrograded starch gels were determined by differential scanning calorimetry (DSC), X-ray diffraction patterns, textural properties, and in vitro digestibility. The starch crystals formed in the gel stored under the 4/30 °C cycled conditions melted at a higher onset temperature with a narrower endothermic peak and a lower enthalpy than those formed under constant temperature storage at 4 °C. No differences between the two storage conditions were observed in the X-ray diffraction patterns of retrograded starch. The glass transition temperature ( T g ′ ) increased and the ice melting enthalpy decreased throughout the retrogradation process regardless of the temperature cycle. The starch gel stored under the cycled temperature conditions exhibited slightly lower T g ′ and greater ice melting enthalpy than those stored under the constant 4 °C. The starch gel retrograded at the cycled temperature conditions remained softer than those stored under constant temperature with similar springiness. The cycled temperature storage induced a greater amount of resistant starch and reduced the in vitro glycemic index more effectively than the isothermal storage condition.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.