Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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RS Levels and Characteristics of Retrograded Maize Starches with Heat-Moisture Treatment

Mun, Sae-Hun;Bae, Chun-Ho;Shin, Mal-Shick

  • Published : 20020800
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Abstract

Effects of heat-moisture treatment on the resistant starch (RS) levels of normal maize starch were investigated. RS levels were determined by total dietary fiber method of Prosky (AOAC method), and the characteristics of RS3 were measured using X-ray diffractometry, differential scanning calorimetry, and scanning electron microscopy. When native and retrograded starches were heat-moisture treated with limited moisture content (15 and 20%, dry basis), the RS levels increased. Heat-moisture treatment after retrogradation was the best method for increasing the RS level of normal maize starch and did not change the peak patterns in X-ray diffractogram, but resulted in stronger peaks than with only retrograded starches. RS isolated from retrograded and heat-moisture treated starches after retrogradation exhibited endothermic peaks at 146.2 and $169.6^{\circ}C$, respectively.

Keywords

References

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