In this study uncooked starches as ingredients (corn, rice, wheat, tapioca and potato) were characterized according to microstructure, some (physicochemical, functional and thermal) properties, in vitro digestibility and expected glycemic index. There was a significant variation in the granule shape and size distribution of the starches. Particle size results distinguished among starches in monomodal (corn, tapioca, potato) and bimodal (rice, wheat) populations. The potato starch showed the biggest size distribution granules while the rice showed the lowest. The examined properties and nutritional characteristics of starches were significantly different. Thermal properties were studied by means of Differential Scanning Calorimeter (DSC). DSC studies found that the transition temperatures (58.8 °C - 78.7 °C) and enthalpies of gelatinization (2.3 J/g - 8.2 J/g) of the starches appeared to be greatly influenced by microstructure and chemical composition (e.g. resistant starch). Nutritional properties such as slowly digestible starch and expected glycemic index values followed the order: rice > wheat > tapioca >corn > potato. In particular, the highest resistant starch was recorded for potato starch.

Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients

ROMANO, ANNALISA;APONTE, MARIA;SARGHINI, FABRIZIO;MASI, PAOLO
2016

Abstract

In this study uncooked starches as ingredients (corn, rice, wheat, tapioca and potato) were characterized according to microstructure, some (physicochemical, functional and thermal) properties, in vitro digestibility and expected glycemic index. There was a significant variation in the granule shape and size distribution of the starches. Particle size results distinguished among starches in monomodal (corn, tapioca, potato) and bimodal (rice, wheat) populations. The potato starch showed the biggest size distribution granules while the rice showed the lowest. The examined properties and nutritional characteristics of starches were significantly different. Thermal properties were studied by means of Differential Scanning Calorimeter (DSC). DSC studies found that the transition temperatures (58.8 °C - 78.7 °C) and enthalpies of gelatinization (2.3 J/g - 8.2 J/g) of the starches appeared to be greatly influenced by microstructure and chemical composition (e.g. resistant starch). Nutritional properties such as slowly digestible starch and expected glycemic index values followed the order: rice > wheat > tapioca >corn > potato. In particular, the highest resistant starch was recorded for potato starch.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/661701
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