Abstract
Functional properties of infrared heat-moisture treated (HMT) maize meal with stearic acid were studied. Maize meal with 1.5% stearic acid (SA) was treated by HMT using infrared (IR) energy (at 110 °C for 1, 2 & 3 h) and conventional HMT (at 110 °C for 16 h) independently. Infrared HMT is similar to conventional HMT since both treatments resulted in significantly (P < 0.05) reduced final viscosity and reduced in vitro starch digestibility in maize meal with stearic acid. These changes related correspond with the presence of V-type polymorphs (Type II) and increased in relative crystallinity showed by differential scanning calorimetry and X-ray diffraction scattering, respectively. These results suggested that infrared HMT changes the functional and nutritional properties of maize meal with SA and has the potential to replace conventional HMT in the development of lower GI, higher value-added functional starch foodstuffs.
| Original language | English |
|---|---|
| Article number | 126846 |
| Number of pages | 10 |
| Journal | Food Chemistry |
| Volume | 325 |
| Early online date | 7 May 2020 |
| DOIs | |
| Publication status | Published - 30 Sept 2020 |
| Externally published | Yes |
Bibliographical note
Publisher Copyright:© 2020 Elsevier Ltd
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