Abstract：
:The effects of repeated cycled crystallization on the digestibility and molecular structure of glutinous Bora rice starch were investigated. Temperature cycle 4/45°C; cycle duration 5d; time interval of cycles 24h; and starch to water ratio 1:2 were found to be optimum for SDS (slow digestible starch) product development. The SDS content increased from 18.01±2.11% to 82.81±2.34%. An increase in the resistance to digestion, crystallinity, molecular weight, polydispersity and molecular order was observed in the optimal SDS product. Notably, the FT-IR peak at 947cm-1 and XRD peaks at 2θ≈13° and 20° in the optimal SDS product indicated the formation of V-type complexes even without the presence of co-polymers. Birefringence studies showed a loss of typical Maltese cross in the SDS product and revealed a reorientation of crystalline structures within starch granules, suggestive of imperfect crystallite development.
journal_name
Food Chemjournal_title
Food chemistryauthors
Borah PK,Deka SC,Duary RKdoi
10.1016/j.foodchem.2016.12.022subject
Has Abstractpub_date
2017-05-15 00:00:00pages
31-39eissn
0308-8146issn
1873-7072pii
S0308-8146(16)32029-5journal_volume
223pub_type
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