TY - JOUR
T1 - Physicochemical and functional properties of Caryota urens flour as compared to wheat flour
AU - Gunaratne, Anil
AU - Wu, Kao
AU - Collado, Lilia
AU - Gan, Ren You
AU - Arachchi, Lal Vidhana
AU - Kumara, Kapila
AU - Pathirana, Sarath Malavi
AU - Corke, Harold
N1 - Publisher Copyright:
© 2016 Institute of Food Science and Technology
PY - 2016/12/1
Y1 - 2016/12/1
N2 - Starch digestibility, thermal, pasting and gelling properties of Caryota urens (CU) flour were investigated using wheat flour as reference. Amylose content of CU and wheat flour was 32.1% and 28.3%, respectively. CU flour had very low content of protein and lipid but had a high content of total starch (98.2%) and resistant starch (RS) [42.5%]. Gelatinisation temperature (78.5 °C) of CU flour was higher than wheat flour. Pasting behaviour of CU flour was similar to that of high swelling tuber and root and waxy starches. CU flour retrograded to a greater extent than wheat flour. Very specific gelling behaviour was noticed for CU flour where it produced significantly harder gel with high paste clarity, fracture ability, adhesiveness, gumminess and chewiness. Expected glycaemic index (eGI) of CU and wheat flour was 92.4 and 100.4, respectively. CU flour had high eGI despite high content of resistant starch.
AB - Starch digestibility, thermal, pasting and gelling properties of Caryota urens (CU) flour were investigated using wheat flour as reference. Amylose content of CU and wheat flour was 32.1% and 28.3%, respectively. CU flour had very low content of protein and lipid but had a high content of total starch (98.2%) and resistant starch (RS) [42.5%]. Gelatinisation temperature (78.5 °C) of CU flour was higher than wheat flour. Pasting behaviour of CU flour was similar to that of high swelling tuber and root and waxy starches. CU flour retrograded to a greater extent than wheat flour. Very specific gelling behaviour was noticed for CU flour where it produced significantly harder gel with high paste clarity, fracture ability, adhesiveness, gumminess and chewiness. Expected glycaemic index (eGI) of CU and wheat flour was 92.4 and 100.4, respectively. CU flour had high eGI despite high content of resistant starch.
KW - Caryota urens flour
KW - expected glycaemic index
KW - functional properties
KW - physicochemical properties
UR - http://www.scopus.com/inward/record.url?scp=84995745462&partnerID=8YFLogxK
U2 - 10.1111/ijfs.13251
DO - 10.1111/ijfs.13251
M3 - 文章
AN - SCOPUS:84995745462
SN - 0950-5423
VL - 51
SP - 2647
EP - 2653
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 12
ER -