Effects of Different Heating Treatment and Storage Time on Formation of Resistant Starch from Potato Starch

Authors

  • Chinfu Chou Department of Food Science, National Pingtung University of Science and Technology; 1, Shuefu Rd., Neipu, Pingtung 912, Taiwan.
  • Mingchang Wu Department of Food Science, National Pingtung University of Science and Technology; 1, Shuefu Rd., Neipu, Pingtung 912, Taiwan.
  • Budi Nurtama Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology; 1, Shuefu Rd., Neipu, Pingtung 912, Taiwan.
  • Jenshinn Lin Department of Food Science, National Pingtung University of Science and Technology; 1, Shuefu Rd., Neipu, Pingtung 912, Taiwan.

Keywords:

potato starch, resistant starch, process, heating treatment, storage time

Abstract

Resistant starch (RS), a polysaccharide, shows physiological properties similar to dietary fiber, and could be produced by processing. In this research, potato starch was used as material to investigate the effects of different heating treatments (water bath, high pressure autoclave and water bath-high pressure autoclave) and storage time (at 7°C for 7 and 14 d) on the RS content (RSC). According to the results, the RSC of potato starch processed by different heating treatments was in the range 10.61-26.00%. The potato starch processed by high pressure autoclave had a higher RSC than the water bath heating treatment without storage, but was close to the RSC from a combination of the water bath-high pressure autoclave heating methods. After storage for 7 d, the RSC was found to have increased with the water bath heating method, whereas it decreased with the high pressure autoclave heating method. However, there was no significant difference in the RSC between the heating methods when storage time was extended from 7 to 14 d.

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Published

2010-10-30

How to Cite

Chinfu Chou, Mingchang Wu, Budi Nurtama, and Jenshinn Lin. 2010. “Effects of Different Heating Treatment and Storage Time on Formation of Resistant Starch from Potato Starch”. Agriculture and Natural Resources 44 (5). Bangkok, Thailand:935-42. https://li01.tci-thaijo.org/index.php/anres/article/view/245007.

Issue

Vol. 44 No. 5 (2010): September-October

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.