Papers by Jarinee Payakkachat
Rice and tapioca starches are raw materials widely used in foods. However, they are high-calories... more Rice and tapioca starches are raw materials widely used in foods. However, they are high-calories carbohydrates. In addition, the consumers are currently taking care of their own health even more. Thus, adding nutrients that have nutritional benefits into starch products is an option to increase the value of the starches and their products. This research aimed to study the effect of dietary fibers on properties of starches and its application in a food product. Four dietary fibers were selected including inulin (IN), fructo-oligosaccharide (FOS), resistant starch (RS) and resistant maltodextrin (RM). They were added into rice and tapioca starches. Chemical compositions of the fibers and starches were analyzed. Physicochemical properties of the starches mixed with the fibers at 30% by starch weight (dry basis) were studied. The results showed that the dietary fibers having their own unique characteristics altered properties of the starches, especially, solubility, viscosity behavior and texture. The fibers decreased water absorption and swelling power but increased gel syneresis of the starches. They also increased gelatinization temperatures but decreased gelatinization enthalpies of the starches. FOS, IN and RM increased the starch solubility while FOS, RS and RM increased the starch viscosities. IN decreased the viscosities and gel hardness of rice starch. On the other hand, RS increased the viscosities, gel hardness and brightness but decreased paste clarity of both starches. FOS and RS caused retrogradation enthalpies of tapioca starch to decrease. When applied into a Thai steamed dessert (Kanom Chan), it was found that the dessert made with RS showed higher hardness than the other fibers. Sensory testing revealed that the dessert made with tapioca starch and IN had the highest hedonic scores. It can be seen that each dietary fiber affected the properties of the starches differently. The results from this study could be applied to development of healthy food products fortified with dietary. The products having required quality characteristics would be achieved by selecting an appropriate type of dietary fiber.
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Papers by Jarinee Payakkachat