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- Title
Effect of debranching enzyme hydrolysis and microwave treatments on the resistant starch enrichment of breadfruit.
- Authors
THANH THI LE; TRANG PHAM HUYEN TRAN; TUYEN CHAN KHA
- Abstract
Breadfruit's substantial carbohydrate content makes it a viable starch source, specifically resistant starch (RS) that helps prevent chronic diseases. This study investigated the effects of enzyme hydrolysis and microwave treatment (MT) on enriching type III RS in breadfruit. It also determined its structural and functional properties, including swelling power, solubility index, water absorption capacity, oil binding capacity, and syneresis. MT at 30 W·g-1 for 3 min resulted in the highest RS content of 74.8%, significantly surpassing pullulanase hydrolysis (1.0 U·g-1 dry basis for 12 h) at 17.3% RS. The breadfruit starch granules exhibited a regular shape, approximately 7.9 µm in length, whereas modified granules were less than 11 µm, along with observable deformation in their structural shape. In conclusion, the study demonstrates the efficacy of MT for enhancing RS content in breadfruit, highlighting its potential as a healthy functional ingredient and starch substitute.
- Subjects
PULLULANASE; BREADFRUIT; STARCH; MICROWAVES; CORNSTARCH; SYNERESIS; WHEAT starch
- Publication
Czech Journal of Food Sciences, 2024, Vol 42, Issue 1, p1
- ISSN
1212-1800
- Publication type
Article
- DOI
10.17221/136/2023-CJFS