Rice starch modification by thermal treatments with avocado oil: Autoclave versus microwave methods.

Autor: Frasson SF; Postgraduate Program in Nutrition and Food, Faculty of Nutrition, Federal University of Pelotas, University Campus, 01, 96010-610 Pelotas, RS, Brazil; Postgraduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Faculty of Agronomy Eliseu Maciel, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil. Electronic address: sfrasson@gmail.com., Colussi R; Center for Pharmaceutical and Food Chemical Sciences, Federal University of Pelotas, University Campus, 96010-900 Pelotas, RS, Brazil; Postgraduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Faculty of Agronomy Eliseu Maciel, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil. Electronic address: rosana_colussi@yahoo.com.br., Hackbart HCDS; Postgraduate Program in Food Science and Technology, Department of Agroindustrial Science and Technology, Faculty of Agronomy Eliseu Maciel, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil. Electronic address: helenhackbart@gmail.com., Borges CD; Postgraduate Program in Nutrition and Food, Faculty of Nutrition, Federal University of Pelotas, University Campus, 01, 96010-610 Pelotas, RS, Brazil; Center for Pharmaceutical and Food Chemical Sciences, Federal University of Pelotas, University Campus, 96010-900 Pelotas, RS, Brazil. Electronic address: caroldellin@hotmail.com., Flores WH; Federal University of Pampa, Bagé Campus, Avenue Maria Anunciação Gomes de Godoy 1650, 96400-100 Bagé, RS, Brazil. Electronic address: wladimirflores@unipampa.edu.br., Mendonça CRB; Postgraduate Program in Nutrition and Food, Faculty of Nutrition, Federal University of Pelotas, University Campus, 01, 96010-610 Pelotas, RS, Brazil; Center for Pharmaceutical and Food Chemical Sciences, Federal University of Pelotas, University Campus, 96010-900 Pelotas, RS, Brazil. Electronic address: carlaufpel@hotmail.com.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2024 May; Vol. 267 (Pt 1), pp. 131426. Date of Electronic Publication: 2024 Apr 05.
DOI: 10.1016/j.ijbiomac.2024.131426
Abstrakt: This study aimed to evaluate the physical and chemical alterations in rice starch modified by heat-moisture treatment (HMT) using an autoclave and a microwave, in association with avocado oil (AO), and evaluate the effects on thermal and structural properties, in vitro digestibility, and estimated glycemic index (eGI). Samples were adjusted to 30 % (w/w) moisture and 2, 4 and 8 % AO. HMT was conducted at 110 °C for 1 h in the autoclave (A0%, A2%, A4%, and A8%) and at 50 °C for 3 min in the microwave (M0%, M2%, M4%, and M8%). Both procedures did not alter the starch crystallinity pattern (type-A). Pasting viscosity, setback, relative crystallinity, and gelatinisation enthalpy decreased as the AO content increased in both HMT processes. The M8% showed reduced digestibility, decreased eGI (72.99, p < 0.05), and lower starch hydrolysis concentration (62.75 %, p < 0.05). The application of HMT with the addition of AO may be an interesting process for obtaining resistant starch since its content increased after both treatments (A8%, M4%, and M8%). The microwave process proved efficient, making it possible to use a lower temperature, less time, and less energy for modification and obtain starches with improved characteristics.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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