RT Journal Article
T1 Assessment of some parameters involved in the gelatinization and retrogration of starch
A1 García Alonso, María Alejandra
A1 Jiménez-Escrig, Antonio
A1 Bravo, Laura
A1 Martín Carrón, Nuria
A1 Saura-Calixto, Fulgencio
AB Factors influencing the formation of resistant starch (RS) during gelatinization and retrogradation were studied in starches and ¯ours from cereals (wheat, corn, rice) and potato. RS obtained using a high-pressure autoclave system varied between 3.94 and 21.21% (rice and potato starches, respectively) similar to the values obtained after gelatinization in a boiling water bath. Except for rice, RS was higher in pure starches than in ¯ours. Stirring during gelatinization yielded more homogeneous products than non-stirred samples. Apparently, gelatinization was una ected by pH values between 3.5 and 10.5. To obtain optimum RS yields during retrogradation, it was necessary to cool down starch gels prior to freezing, followed by thawing at room temperature and drying at 60 C. These conditions ensure good yields in the formation of RS with potential industrial applications.
SN 0308-8146
YR 1998
FD 1998-11-23
LK https://hdl.handle.net/20.500.14352/92831
UL https://hdl.handle.net/20.500.14352/92831
LA eng
NO García-Alonso A. Assessment of some parameters involved in the gelatinization and retrogration of starch. Food Chemistry 1999;66:181–7. https://doi.org/10.1016/S0308-8146(98)00261-1.
NO Comisión Interministerial de Ciencia y Tecnología(CICYT)
DS Docta Complutense
RD 10 abr 2025