Effect of high hydrostatic pressure (HHP) in physicochemical and textural properties of starch

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Tezin Türü: Yüksek Lisans

Tezin Yürütüldüğü Kurum: Orta Doğu Teknik Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Türkiye

Tezin Onay Tarihi: 2018

Öğrenci: İLHAMİ OKUR

Danışman: HAMİ ALPAS

Özet:

Starch is the major polysaccharide consumed by human being. It is not classified as a dietary fiber as it is digestible by the enzymes present in the saliva and small intestines. However, it could become possible to modify the starch with thermal and non-thermal techniques. High Hydrostatic Pressure (HHP) is a cold pasteurization technique that has increased application in the food industry with minimum effect on the nutritional quality of the products. It is hypothesized that the use of HHP could be a modification strategy for starch. In this study, the effects of different HHP parameters (400 and 500 MPa) at different temperature (20◦C, 30◦C, and 40◦C) for 5, 15 and 30 min on in vitro digestibility and physicochemical properties of cornstarch were studied. The results showed that HHP treatment increased SDS (Slowly Digestible Starch) and RDS (Rapid Digestible Starch) significantly (p≤0.05). In addition to this, it was shown that HHP treatment decreased the solubility and swelling power of the cornstarch and T2 relaxation times increased with HHP treatment as measured by NMR (Nuclear Magnetic Resonance) Relaxometry experiments.