Physicochemical properties and starch digestibility of Scirpus grossus flour and starch
Lerdluksamee, Chutima (Pibulsongkram Rajabhat University)
Srikaeo, Khongsak (Pibulsongkram Rajabhat University)
Mir Tutusaus, Josep Anton (Universitat Autònoma de Barcelona)
García Diéguez, Juan (Universidad Pablo de Olavide)

Fecha:	2013
Resumen:	Flour and starch isolated from the tubers of Scirpus grossus were investigated for their physicochemical properties and starch digestibility. The flour was extracted using two different processes namely peeled and unpeeled processes. Proximate analysis revealed that the flours from both processes contain considerably high total starch, more than 80%, which indicate their potential use as starchy foods. The amylose content of the flours and starches ranged from 29 to 32%. Starch granules of S. grossus were oval in shape with smooth surface and small diameters ranging from 6 to 15 μm. All samples exhibited high swelling pasting behaviors with pasting temperatures ranging from 78 to 79 °C, indicating the strong bonding forces within the granule interiors. Differential scanning calorimetry (DSC) results suggested that the samples gelatinized at temperatures ranging from 71 to 81 °C. In vitro starch digestion assay found that all samples provided the estimated glycaemic index (GI) values of approximately 55 or less.
Derechos:	Aquest material està protegit per drets d'autor i/o drets afins. Podeu utilitzar aquest material en funció del que permet la legislació de drets d'autor i drets afins d'aplicació al vostre cas. Per a d'altres usos heu d'obtenir permís del(s) titular(s) de drets.
Lengua:	Anglès
Documento:	Article ; recerca ; Versió acceptada per publicar
Materia:	Scirpus grossus ; Starch ; Flour ; Physicochemcal property ; Starch digestibility
Publicado en:	Carbohydrate polymers, Vol. 97, núm. 2 (2013) , p. 482-488, ISSN 0144-8617

DOI: 10.1016/j.carbpol.2013.05.001

Post-print 16 p, 314.0 KB

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