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Preparation, Physicochemical Properties, and Digestibility of Potato Starch After Inclusion of Gallic and Vanillic Acid

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Title: Preparation, Physicochemical Properties, and Digestibility of Potato Starch After Inclusion of Gallic and Vanillic Acid
Author: Dupuis, John
Department: Department of Food Science
Program: Food Science
Advisor: Goff, DouglasLiu, Qiang
Abstract: The antioxidants gallic acid vanillic acid are known to have positive effects on the human body, thus they were added to potato starch at 5 or 10% at various pH values (3, 5, 7, 9, 11). Total phenolic content (TPC) peaked for modified starches at 160 μg GAE/g; antioxidant capacity bore no strong relationship to TPC. Enthalpy of gelatinization and retrogradation were largely unaffected, but other thermal and pasting properties were drastically altered. 10% modifier had a more pronounced effect on thermal properties, particularly To and ΔH, whereas 5% modifier had a larger effect on RVA parameters. No V-amylose peaks were detected by XRD, and FTIR indicated a loss of crystallinity. The resistant starch (RS) content of native modified granules ranged from 37.6–77.2%, and slowly digestible starch increased compared to the control. In cooked samples, RS was either equal to or less than the control, ranging from 9.7–15.1%.
URI: http://hdl.handle.net/10214/9072
Date: 2015-08
Rights: Attribution-NonCommercial-NoDerivs 2.5 Canada
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Attribution-NonCommercial-NoDerivs 2.5 Canada Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 2.5 Canada