Production of resistant starch from high amylose corn starch and their utilization in noodle

In this study, starch derivatives containing resistant starch (RS) were obtained high amylose corn starch (Hylon VII, 70% amylose) in two different ways. In the first method, RS is produced by acid hydrolysis with high temperature autoclaving (140 or 145oC) and different storing (24, 48 or 72 hours) periods. This derivative was called as acid hydrolized resistant starch (AHRS). In the second method, Hylon VII were treated with α-amylase, then autoclaved, followed by this process pullulanase enzyme was added and stored, after applying these treatments the mixture was incubated with α-amylase. This derivative obtained these processes was also called as enzyme hydrolized resistant starch (EHRS). Starch derivatives containing RS, as a source of fibers, were used to replace partially wheat flour in the noodle formulation. The highest RS yield (52.23%) was obtained in EHRS sample. Starch derivatives containing RS had higher solubility and water binding values than native starch (Hylon VII). Also these derivatives improved the emulsion properties of albumin solutions. The RS values of noodles supplemented with starch derivatives were higher than control noodle (not including RS derivatives). The highest RS levels (5.40-18.65%) were determined in noodle samples with EHRS derivatives. Starch derivatives shortened the cooking times, reduced the cooking losses and total organic matters in boiling water, also increased water absorptions and volumes of noodles. RS derivatives gave a white and bright colors to noodles. However, after cooking, EHRS caused artificial chalk-white color and undesirable taste and odor in noodles. So, EHRS noodles has been the least appreciated by consumers. Concerning total acceptability, noodle supplemented with 15 % AHRS derivative (autoclaving at 145oC and storing for 72 hours) in the formulation had the highest score. Briefly, in this study, RS 3 were produced by enzyme hydrolysis-autoclaving-storing method and acid hydrolysis- autoclaving-storing method from high amylose corn starch (Hylon VII). Enrichment of noodle with RS derivatives in the formulation significantly increased RS levels and gave acceptable noodle. Therefore, it can be say that the usage potential of RS as a functional additive in different food products for alternative to dietary fibre is high.