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Food Chem. 2018 Feb 1;240:550-558. doi: 10.1016/j.foodchem.2017.07.157. Epub 2017 Jul 29.

Resistant starch type V formation in brown lentil (Lens culinaris Medikus) starch with different lipids/fatty acids.

Author information

1
Istanbul Technical University, Chemical and Metallurgical Engineering Faculty, Department of Food Engineering, 34469 Istanbul, Turkey. Electronic address: baharnurokumus@gmail.com.
2
Istanbul Aydin University, Engineering Faculty, Department of Food Engineering, 34295 Istanbul, Turkey. Electronic address: zeynepcaba@aydin.edu.tr.
3
Abdullah Gul University, Engineering Faculty, Department of Material Science and Nanotechnology Engineering, 38080 Kayseri, Turkey. Electronic address: kevser.kahraman@agu.edu.tr.
4
Istanbul Technical University, Chemical and Metallurgical Engineering Faculty, Department of Food Engineering, 34469 Istanbul, Turkey. Electronic address: niluferd@itu.edu.tr.

Abstract

This study aimed to characterize the brown lentil (Lens culinaris Medikus) starch and investigate the formation of amylose-lipid complexes (Resistant Starch Type V) by the addition of different lipids/fatty acids (10%, w/w) to both raw and cooked starch samples. Resistant starch content (measured by the official method of AACCI (Method 32-40), using the resistant starch assay kit) of raw brown lentil starch (BLS) increased significantly by the additions of lipids/fatty acids, starch sample complexed with HSO (hydrogenated sunflower oil) (14.1±0.4%) being the highest. For the cooked starch/lipid complexes, more profound effect was evident (22.2-67.7%). Peak, breakdown and trough viscosity values of the amylose-lipid complexed starches were significantly lower than that of BLS (p<0.05), while significant decreases in the setback and final viscosities were only detected in oil samples, but not in fatty acids. Each lipid in concern exerted different effects on the digestibility of starch and amylose-lipid complex formation while having no substantial differential effects on the thermal properties of starch depicted by differential scanning calorimetry (DSC). Amylose-lipid complex formation with suitable fatty acids/lipids seems a promising way of increasing resistant starch content of food formulations. Although the applications being quite uncommon yet, brown lentil seems to have potential both as a starch and also as a resistant starch source.

KEYWORDS:

Amylose-lipid complex; Brown lentil; Physicochemical properties; Resistant starch type-5

PMID:
28946310
DOI:
10.1016/j.foodchem.2017.07.157
[Indexed for MEDLINE]

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