10-6 |
Model system interactions between starch and ferulic acid or catechin |
T. BETA, Dept. of Food Science, Univ. of Manitoba, 250 Ellis Bldg., Winnipeg, MB R3T 2N2, Canada and H. Corke, Dept. of Botany, Univ. of Hong Kong, Pokfulam Rd., Hong Kong, Hong Kong. The effects of ferulic acid and catechin on starch pasting properties were determined using a Rapid Visco-Analyzer as part of an investigation aimed at understanding the structure and functionality of phenolic antioxidants in starch-based products. Ferulic and catechin (up to100 mg each) were added to corn starch solutions containing 10.32 % dry solid content. Addition of catechin resulted in pink-coloured pastes whereas ferulic acid had no effect on paste colour. Ferulic acid and catechin decreased hot paste viscosity, final viscosity and setback viscosity, but had no influence on the peak viscosity. Both phenolics caused an increase in breakdown viscosity. Between them, ferulic acid had greater influence on hot paste viscosity, final viscosity, breakdown viscosity and setback viscosity. Addition of catechin under neutral (pH 7), acidic (pH 3), and basic (pH 11) conditions influenced starch pasting properties. Acidic conditions resulted in decreased hot paste viscosity, final viscosity and setback viscosity. However, alkaline conditions slightly increased setback viscosity. Both acidic and alkaline conditions resulted in increased breakdown viscosity. Investigations on model system interactions between ferulic acid or catechin and starch demonstrated that both phenolic type and pH conditions significantly affect starch pasting properties. The significance of these interactions is important especially in food matrices where phenolics are to be added as functional food ingredients.
Session 10, Carbohydrate: General
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