Effects of Particle Size, Soybean Oil and Water Content during Cooking on the In Vitro Resistant Starch of Cornmeal

Kelly C Massarolo, Cláudia F J Ferreira, Eliana Badiale-Furlong and Larine Kupski
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Eliana Badiale-Furlong: Laboratório de Micotoxinas e Ciência de Alimentos, Universidade Federal do Rio Grande- FURG, Brasil
Larine Kupski: Laboratório de Análises de CompostosOrgânicos e Metais, Universidade Federal do Rio Grande -FURG, Brasil

Nutrition & Food Science International Journal, 2018, vol. 7, issue 1, 21-25

Abstract: Resistant starch has attracted interest due to conferring functional properties to foods. Cornmeal is consumed after being submitted to some processing and preparation, which can affect the resistant starch content in the final product. The aim of this work was to find the interference of cornmeal’s particle size on resistant starch content and to establish the conditions of cooking that promote the highest resistant starch content when preparing cornmeal based foods, such as cornmeal:water proportion and the amount of soybean oil used. To achieve the aim, the in vitro starch digestibility of hydrothermal treated cornmeals was evaluated by experimental design CCD 22, carried in order to optimize the cornmeal:water proportion and the amount of soybean oil conditions that promote the major resistant starch formation. The best condition of hydrothermal treatment was applied in cornmeals with different particle sizes.

Keywords: juniper publishers; nutrition journal; nutrition journal articles; nutrition journal impact factor; nutrition impact factor; nutrition journal articles; nutrition research journal; nutrition research articles; Food Science International Journal; Nutrition & Food Science; juniper publishers; juniper publishers journals (search for similar items in EconPapers)
Date: 2018
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Persistent link: https://EconPapers.repec.org/RePEc:adp:jnfsij:v:7:y:2018:i:1:p:21-25

DOI: 10.19081/NFSIJ.2018.07.555703

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