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

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dc.contributor.advisor Goff, Douglas
dc.contributor.advisor Liu, Qiang
dc.contributor.author Dupuis, John
dc.date.accessioned 2015-08-17T13:54:31Z
dc.date.available 2015-08-17T13:54:31Z
dc.date.copyright 2015-08
dc.date.created 2015-07-27
dc.date.issued 2015-08-17
dc.identifier.uri http://hdl.handle.net/10214/9072
dc.description.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%. en_US
dc.description.sponsorship Agriculture and Agri-Food Canada en_US
dc.language.iso en en_US
dc.rights Attribution-NonCommercial-NoDerivs 2.5 Canada *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/2.5/ca/ *
dc.subject potato starch en_US
dc.subject phenolic acids en_US
dc.subject in vitro digestibility en_US
dc.subject resistant starch en_US
dc.title Preparation, Physicochemical Properties, and Digestibility of Potato Starch After Inclusion of Gallic and Vanillic Acid en_US
dc.type Thesis en_US
dc.degree.programme Food Science en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of Food Science en_US
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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