Pyrodextrinization of yam (Dioscorea sp.) starch isolated from tubers grown in Brazil and physicochemical characterization of yellow pyrodextrins

•Acid concentration and incubation time negatively affected the AS content.•Pyrodextrinization caused a decrease of 30 − 54 % (P < 0.05) in AS content.•The less digestible and lighter pyrodextrin was Pyr-8.•Pyrodextrins were water-soluble and very low viscous materials at 40 % w/v solutions.•Pyr-...

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Veröffentlicht in:Carbohydrate polymers 2020-08, Vol.242, p.116382-116382, Article 116382
Hauptverfasser: Lovera, Mighay, Castro, George Meredite Cunha de, Pires, Natalia da Rocha, Bastos, Maria do Socorro Rocha, Holanda-Araújo, Márjory Lima, Laurentin, Alexander, Moreira, Renato de Azevedo, Oliveira, Hermógenes David de
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Sprache:eng
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Zusammenfassung:•Acid concentration and incubation time negatively affected the AS content.•Pyrodextrinization caused a decrease of 30 − 54 % (P < 0.05) in AS content.•The less digestible and lighter pyrodextrin was Pyr-8.•Pyrodextrins were water-soluble and very low viscous materials at 40 % w/v solutions.•Pyr-8 was similar to commercial yellow pyrodextrins from potato starch. This study optimizes the pyrodextrinization of yam (Dioscorea sp.) starch isolated from tubers grown in Brazil to produce a yellow pyrodextrin with the lowest enzymatically available starch (AS) content and color difference (ΔE) index. At 140 °C (fixed heating temperature), the effects of acid concentration (0.65 − 2.99 g of HCl/kg of starch) and incubation time (53 − 307 min) on the response variables were evaluated using a response surface methodology. Some physicochemical characteristics were also determined on pyrodextrins. Both factors negatively affected the AS content, although positively influenced the ΔE (P 
ISSN:0144-8617
1879-1344
DOI:10.1016/j.carbpol.2020.116382