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Resistant starch and thermal, morphological and textural properties of heat‐moisture treated rice starches with high‐, medium‐ and low‐amylose content

2011; Wiley; Volume: 64; Issue: 1 Linguagem: Inglês

10.1002/star.201100080

2192-4236

Elessandra da Rosa Zavareze, Shanise Lisie Mello El Halal, Diego Gil de los Santos, Elizabete Helbig, Juliane Mascarenhas Pereira, Álvaro Renato Guerra Dias,

Microbial Metabolites in Food Biotechnology

Abstract This study investigated the effects of heat‐moisture treatment (HMT) on the resistant starch content and thermal, morphological, and textural properties of rice starches with high‐, medium‐ and low‐amylose content. The starches were adjusted to 15, 20 and 25% moisture levels and heated at 110°C for 1 h. The HMT increased the resistant starch content in all of the rice starches. HMT increased the onset temperature and the gelatinisation temperature range ( T finish –T onset ) and decreased the enthalpy of gelatinisation of rice starches with different amylose contents. This reduction increased with the increase in the moisture content of HMT. The morphology of rice starch granules was altered with the HMT; the granules presented more agglomerated surface. The HMT affected the textural parameters of rice starches; the high‐ and low‐amylose rice starches subjected to 15 and 20% HMT possessed higher gel hardness.