Effect of dry heating with short-chain inulin on physicochemical properties of sweet potato starch. Issue 1 (1st January 2020)

• Record Type: Journal Article
• Authors: Zhang, Lingwen; Wang, Xuefei; Ji, Hongfang; Sun, Junliang; Ma, Hanjun; Liu, Xiuhua
• Is Part Of: CyTA: journal of food. Volume 18:Issue 1(2020)
• Page Start: 216
• Page End: 228
• Publication Date: 2020-01-01
• Subjects: Dry heating treatment -- sweet potato starch -- short-chain inulin -- physicochemical properties; Tratamiento de calentamiento en seco -- almidón de batata -- inulina de cadena corta -- propiedades fisicoquímicas; Food -- Periodicals; Nutrition -- Periodicals; Food -- Research -- Periodicals; 641.05
• DOI: 10.1080/19476337.2020.1732468
• Languages: English
• ISSNs: 1947-6337

Abstract

ABSTRACT: Sweet potato starch (SPS) was modified by dry heat and short-chain inulin (SI). The influences on physiochemical properties of SPS were explored. Subsequently, the changes in structural characteristics were analyzed. Dry heating made the viscosity parameters increase, pasting temperature and ΔH value reduce, and raised the texture parameters except cohesiveness of SPS. Dry heating with SI remarkably reduced BD and SB of SPS than those of the dry heated samples without SI. Both To and Tc of the dry heated SPS-SI mixture were lower than those of the native SPS. Dry heating with SI improved solid-like characteristics of SPS pastes, and resulted in the increase of the larger particle size of SPS. Adhesive matters could be found on the surface of dry heated SPS-SI mixture. The degree of crystallinity decreased, while the crystallinity type remained unchanged after dry heat treatment with SI.