Abstract
Aim of study is to produce Slowly Digestible Starch (SDS) by a combination of citric acid-hydrolysis and autoclaving from raw corn starch. The effects of citric acid concentration, acid hydrolysis time, temperature and refrigeration and retro gradation time on the formation of SDS were investigated. The optimal process conditions optimized by Box-Benhnken's central composite design and response surface analysis was as follows: concentration of citric acid is 0.08 M, acid hydrolyzed at 116°C for 14.5 min, and then stored at 0°C for 72 h. Under these optimal conditions, the content of SDS peaked at 19.38%.
Highlights
Digestible Starch (SDS) can be digested at a decreased rate and absorbed in the human small intestine
We investigated the effect that citric acid concentration, acid hydrolysis temperature and acid hydrolysis time had on the quality of the Slowly Digestible Starch (SDS)
The results show that the citric acid concentration, acid hydrolysis temperature and acid hydrolysis time had a great impact on the formation of SDS
Summary
Digestible Starch (SDS) can be digested at a decreased rate and absorbed in the human small intestine. SDS has not been used in commercial production, but the study of the preparation and the characteristics of its products have been previously reported. Han and Bemiller (2007) prepared SDS using raw corn starch, waxy corn starch and potato starch as raw material and by using chemical cross-linking and etherification methods. SDS was prepared by debranching enzymes by Guraya et al (2001) and Shin et al (2005). SDS was prepared by autoclaving (Shin et al, 2003) and microwave heating (Anderson and Guraya, 2004). Han prepared SDS by enzymolysis and autoclaving (Han et al, 2006)
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