テーマ

飲食料品加工（その他）

研究機関名

International University, Vietnam National University Ho Chi Minh City

代表者名

Prof. Dr. Pham Van Hung

発表概要文

In this study, a heat–moisture treatment was used to modify sweet potato starches and the changes in the physicochemical properties and in vitro digestibility of the treated starches were investigated. After heat–moisture treatment, the rapidly digestible starch contents of the treated sweet potato starches were significantly reduced. However, their RS contents significantly increased compared with those of the native starches. The resistant starch (RS) contents of the heat–moisture treated sweet potato starches ranged from 30.6% to 39.3%, which were significantly higher than those of the native starches (24.0 – 25.3%). The cookie substituted with 20% citric acid and heat-moisture combined treated starch (AHS) was classified as a medium glycemic index (GI) food, whereas the cookies substituted with 20% native or heat–moisture treated starch were high-GI foods, similar to the control cookie. Although the cookie containing 20% AHS had a lower volume than the control, their sensory quality values were not significantly different. Thus, the combined acid and heat–moisture treated sweet potato starch can be used to substitute 20% of the wheat flour to increase RS content and reduce the GI value of cookies compared with those made using native or heat–moisture treated starches.