Physicochemical and functional properties of Caryota urens flour as compared to wheat flour

Anil Gunaratne; Kao Wu; Lilia Collado; Ren You Gan; Lal Vidhana Arachchi; Kapila Kumara; Sarath Malavi Pathirana; Harold Corke

doi:10.1111/ijfs.13251

Physicochemical and functional properties of Caryota urens flour as compared to wheat flour

Anil Gunaratne, Kao Wu, Lilia Collado, Ren You Gan, Lal Vidhana Arachchi, Kapila Kumara, Sarath Malavi Pathirana, Harold Corke^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

13 Scopus citations

Abstract

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.

Original language	English
Pages (from-to)	2647-2653
Number of pages	7
Journal	International Journal of Food Science and Technology
Volume	51
Issue number	12
DOIs	https://doi.org/10.1111/ijfs.13251
State	Published - 1 Dec 2016
Externally published	Yes

Keywords

Caryota urens flour
expected glycaemic index
functional properties
physicochemical properties

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title = "Physicochemical and functional properties of Caryota urens flour as compared to wheat flour",

abstract = "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.",

keywords = "Caryota urens flour, expected glycaemic index, functional properties, physicochemical properties",

author = "Anil Gunaratne and Kao Wu and Lilia Collado and Gan, {Ren You} and Arachchi, {Lal Vidhana} and Kapila Kumara and Pathirana, {Sarath Malavi} and Harold Corke",

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year = "2016",

month = dec,

day = "1",

doi = "10.1111/ijfs.13251",

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volume = "51",

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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

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

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DO - 10.1111/ijfs.13251

M3 - 文章

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SN - 0950-5423

VL - 51

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EP - 2653

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

IS - 12

ER -

Physicochemical and functional properties of Caryota urens flour as compared to wheat flour

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Keywords

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