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http://dx.doi.org/10.3746/jkfn.2003.32.8.1193

Studies for Processing Condition Optimization and Physicochemical Property of Resistant Starch  

한명륜 (단국대학교 식품공학과)
김우경 (단국대학교 식품영양학과)
강남이 (서울보건대학 식품영양학과)
이수정 (부천전문대학 식품영양학과)
김명환 (단국대학교 식품공학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.8, 2003 , pp. 1193-1199 More about this Journal
Abstract
As a result of resistant starch yield depending on heating temperature, moisture content, storage temperature and heating-cooling cycle with RSM (response surface methodology), high amylose corn starch (46%) was appeared higher than normal corn starch in the yield (22%). At the high amylose corn starch, optimum conditions for resistant starch formation were 6 times of heating-cooling cycle, 108$^{\circ}C$ heating temperature and 67% moisture content at the 2$0^{\circ}C$ storage temperature, which resulted in 25% yield with these experiment conditions. Affecting factor for the resistant starch formation was arranged according to heating -cooling cycle, moisture content, heating temperature and storage temperature. Raw corn starch granule was destructive and appeared a porous reticular structure by the resistant starch formation. Color became dark and increased yellowness by caramelization during heating processing. Heating-cooling processing was the result of decreased hardness, cohesiveness, springiness and gumminess.
Keywords
resistant starch; corn starch; optimization;
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