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Effects of Particle Size, Soybean Oil and Water Content during Cooking on the In Vitro Resistant Starch of Cornmeal

Author

Listed:
  • Kelly C Massarolo
  • Cláudia F J Ferreira
  • Eliana Badiale-Furlong

    (Laboratório de Micotoxinas e Ciência de Alimentos, Universidade Federal do Rio Grande- FURG, Brasil)

  • Larine Kupski

    (Laboratório de Análises de CompostosOrgânicos e Metais, Universidade Federal do Rio Grande -FURG, Brasil)

Abstract

Resistant starch has attracted interest due to conferring functional properties to foods. Cornmeal is consumed after being submitted to some processing and preparation, which can affect the resistant starch content in the final product. The aim of this work was to find the interference of cornmeal’s particle size on resistant starch content and to establish the conditions of cooking that promote the highest resistant starch content when preparing cornmeal based foods, such as cornmeal:water proportion and the amount of soybean oil used. To achieve the aim, the in vitro starch digestibility of hydrothermal treated cornmeals was evaluated by experimental design CCD 22, carried in order to optimize the cornmeal:water proportion and the amount of soybean oil conditions that promote the major resistant starch formation. The best condition of hydrothermal treatment was applied in cornmeals with different particle sizes.

Suggested Citation

  • Kelly C Massarolo & Cláudia F J Ferreira & Eliana Badiale-Furlong & Larine Kupski, 2018. "Effects of Particle Size, Soybean Oil and Water Content during Cooking on the In Vitro Resistant Starch of Cornmeal," Nutrition & Food Science International Journal, Juniper Publishers Inc., vol. 7(1), pages 21-25, July.
    • Handle: RePEc:adp:jnfsij:v:7:y:2018:i:1:p:21-25
    DOI: 10.19081/NFSIJ.2018.07.555703
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