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Abstract
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Article Information:
Preparation of Slowly Digestible Starch by Citric Acid-hydrolysis with Autoclaving
Hansong Yu, Wang Yu-Hua, Liu Jun-Mei, Dai Jian-Li, Li Cai-Xia and Hu Yao-Hui
Corresponding Author: Hu Yao-Hui
Submitted: August 31, 2014
Accepted: October 17, 2014
Published: March 25, 2015 |
Abstract:
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Aim of study is to produce Slowly Digestible Starch (SDS) by a combination of citric acid-hydrolysis and autoclaving from raw corn starch. The effects of citric acid concentration, acid hydrolysis time, temperature and refrigeration and retro gradation time on the formation of SDS were investigated. The optimal process conditions optimized by Box-Benhnken’s central composite design and response surface analysis was as follows: concentration of citric acid is 0.08 M, acid hydrolyzed at 116°C for 14.5 min, and then stored at 0°C for 72 h. Under these optimal conditions, the content of SDS peaked at 19.38%.
Key words: Autoclaving, citric acid-hydrolysis, slowly digestible starch, , , ,
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Cite this Reference:
Hansong Yu, Wang Yu-Hua, Liu Jun-Mei, Dai Jian-Li, Li Cai-Xia and Hu Yao-Hui, . Preparation of Slowly Digestible Starch by Citric Acid-hydrolysis with Autoclaving. Advance Journal of Food Science and Technology, (9): 716-722.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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