Effects of Different Heat Treatments on the Physicochemical Properties of Plantain Resistant Starch
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Abstract:
The effects of dry heating, moisture heating and microwave heating treatments on the physicochemical properties of plantain resistant starch (RS) were studied, which evaluated by RS retention rate, color, particle shape, iodine absorption curve, solubility and swelling ability, water-capacity of the treated plantain resistant starch. The results of experiments indicated that RS retention rates were reduced by the high temperature dry heating, moisture heating and microwave heating treatments; moisture heating and microwave heating treatments were not benefit for the color protection. The polarized light was weakened and the position of maximum absorption peaks of the iodine absorption curve was not changed by these three ways of heat treatments. Starch solubility was reduced by dry and moisture heating treatments, while increased by microwave heating treatments. Swelling ability was reduced by dry heating treatments, increased by microwave heating treatments, and was not changed significantly by moisture heating treatments.
