Factors influencing starch digestibility

Starch that avoids digestion by amylases in the small intestine and passes to the large bowel for fermentation is defined as resistant starch (RS). RS appears to be desirable in human health, as it has functional properties similar to fermentable dietary fibers. The amount of RS is related to the...

Full description

Bibliographic Details
Main Authors:	Noda, Takahiro, Sarker, Md. Zaidul Islam
Format:	Conference or Workshop Item
Language:	English
Published:	2012
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/27856/ http://irep.iium.edu.my/27856/1/Noda09082012181212.pdf

id	iium-27856
recordtype	eprints
spelling	iium-278562013-02-13T10:37:38Z http://irep.iium.edu.my/27856/ Factors influencing starch digestibility Noda, Takahiro Sarker, Md. Zaidul Islam QD Chemistry Starch that avoids digestion by amylases in the small intestine and passes to the large bowel for fermentation is defined as resistant starch (RS). RS appears to be desirable in human health, as it has functional properties similar to fermentable dietary fibers. The amount of RS is related to the rate of starch digestion by amylases. Enzymatic digestibility of starch is largely dependent on physicochemical properties of the starch. Enzymatic digestibility of gelatinized and raw starch is an important property in food manufacture. In potato starch, raw starch granules have larger granule size, which is highly resistant to hydrolysis by amylase. In addition, potato starch has a definitely higher amount of covalently bound phosphate compared to other starches. In this study, enzymatic digestibility of raw and gelatinized starches in various potato starches besides sweet potato, cassava and yam starches were determined along with other starch properties, median granule size, phosphorus content, and pasting properties. Furthermore, the correlation coefficients were calculated between the enzymatic digestibility and other starch quality parameters. A larger granule size was closely associated with a lower digestibility in raw starch, while the digestibility in gelatinized starch did not correlate with the median granule size. An increase in the phosphorus content resulted in a definitely lower digestibility in raw starch and tended to decrease the digestibility in gelatinized starch for the composite of potato and other starches. 2012-11-22 Conference or Workshop Item NonPeerReviewed application/pdf en http://irep.iium.edu.my/27856/1/Noda09082012181212.pdf Noda, Takahiro and Sarker, Md. Zaidul Islam (2012) Factors influencing starch digestibility. In: International Conference on Science, Technology & Social Science (ICSTSS2012), 21-22 Nov 2012, Kuantan, Pahang.
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	QD Chemistry
spellingShingle	QD Chemistry Noda, Takahiro Sarker, Md. Zaidul Islam Factors influencing starch digestibility
description	Starch that avoids digestion by amylases in the small intestine and passes to the large bowel for fermentation is defined as resistant starch (RS). RS appears to be desirable in human health, as it has functional properties similar to fermentable dietary fibers. The amount of RS is related to the rate of starch digestion by amylases. Enzymatic digestibility of starch is largely dependent on physicochemical properties of the starch. Enzymatic digestibility of gelatinized and raw starch is an important property in food manufacture. In potato starch, raw starch granules have larger granule size, which is highly resistant to hydrolysis by amylase. In addition, potato starch has a definitely higher amount of covalently bound phosphate compared to other starches. In this study, enzymatic digestibility of raw and gelatinized starches in various potato starches besides sweet potato, cassava and yam starches were determined along with other starch properties, median granule size, phosphorus content, and pasting properties. Furthermore, the correlation coefficients were calculated between the enzymatic digestibility and other starch quality parameters. A larger granule size was closely associated with a lower digestibility in raw starch, while the digestibility in gelatinized starch did not correlate with the median granule size. An increase in the phosphorus content resulted in a definitely lower digestibility in raw starch and tended to decrease the digestibility in gelatinized starch for the composite of potato and other starches.
format	Conference or Workshop Item
author	Noda, Takahiro Sarker, Md. Zaidul Islam
author_facet	Noda, Takahiro Sarker, Md. Zaidul Islam
author_sort	Noda, Takahiro
title	Factors influencing starch digestibility
title_short	Factors influencing starch digestibility
title_full	Factors influencing starch digestibility
title_fullStr	Factors influencing starch digestibility
title_full_unstemmed	Factors influencing starch digestibility
title_sort	factors influencing starch digestibility
publishDate	2012
url	http://irep.iium.edu.my/27856/ http://irep.iium.edu.my/27856/1/Noda09082012181212.pdf
first_indexed	2023-09-18T20:41:16Z
last_indexed	2023-09-18T20:41:16Z
_version_	1777409381395070976

Factors influencing starch digestibility

Similar Items