Effect of starch-polyphenol interactions on starch hydrolysis

dc.contributor.advisorSeetharaman, Koushik
dc.contributor.authorGuzar, Igor
dc.date.accessioned2013-01-08T17:05:06Z
dc.date.available2013-01-08T17:05:06Z
dc.date.copyright2012-12
dc.date.created2012-12-17
dc.date.issued2013-01-08
dc.degree.departmentDepartment of Food Scienceen_US
dc.degree.grantorUniversity of Guelphen_US
dc.degree.nameMaster of Scienceen_US
dc.degree.programmeFood Scienceen_US
dc.description.abstractPhenolic compounds have attracted much attention due to numerous health benefits, including high antioxidant properties, reduced risk of cancer, and inhibition of digestive enzymes. Recent research has suggested that different phenolic compounds may interact with starch. The first objective was to investigate the effect of green or black tea extracts on hydrolysis of wheat, rice, corn, and potato starches. Cooking starches in the presence of either tea reduced their hydrolysis. Potato starch cooked with black tea was the most effective treatment. Observations suggested that hydrolysis may be affected by interactions and by impact on specific enzymes based on starch structure. The second objective was to determine if similar effect could be observed in product system. Addition of green tea extract to sponge cake significantly reduced in vitro starch digestibility, thus could reduce the expected glycemic index. In addition, significant increases in dietary fibre, resistant starch, and antioxidant properties were observed.en_US
dc.identifier.urihttp://hdl.handle.net/10214/5255
dc.language.isoenen_US
dc.publisherUniversity of Guelphen_US
dc.rights.licenseAll items in the Atrium are protected by copyright with all rights reserved unless otherwise indicated.
dc.subjectstarchen_US
dc.subjectgreen tea extracten_US
dc.subjectblack tea extracten_US
dc.subjectphenolic compoundsen_US
dc.subjecthydrolysisen_US
dc.subjectdigestibilityen_US
dc.subjectmechanismen_US
dc.subjectsponge cakeen_US
dc.subjectstarch digestibilityen_US
dc.subjectexpected glycemic indexen_US
dc.subjectbioactive componentsen_US
dc.titleEffect of starch-polyphenol interactions on starch hydrolysisen_US
dc.typeThesisen_US

Files

Original bundle
Now showing 1 - 1 of 1
Loading...
Thumbnail Image
Name:
Guzar_Igor_201212_MSc.pdf
Size:
1.04 MB
Format:
Adobe Portable Document Format
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
317 B
Format:
Item-specific license agreed upon to submission
Description: