Optimization on process of high resistant starch of Coix Lachryma-jobi flour modified by ultra-high-pressure and its physicochemical properties

Authors

XIAO Zhiyong, Fujian Tuotian Biotechnology Co., Ltd., Fuzhou, Fujian 350008, China

Abstract

Coix seed powder was modified by ultra-high pressure, and studied the physicochemical properties after modification. Based on single factor tests, the concentration of Coix Lachryma-jobi flour, pH, pressure, pressure-holding and aging time were optimized by orthogonal test to improve the yield of Coix Lachryma-jobi resistant starch. The optimized conditions were as followed: Coix Lachryma-jobi flour content 20%, pressure 600 MPa, pH 6.0, ageing time 36 h, pressure-holding time 15 min, and the yield was 17.26%. The modified Coix seed powder not only improved 90% yield of resistant starch in Coix Lachryma-jobi, but also improved the freeze-thaw stability, coagulation and solubility in some certain range, and the swelling capacity and light transmittance declined slightly. So ultra-high-pressure is an ideal treatment to manufacture coix seed powder which is suitable for people to lose weight.

Publication Date

1-28-2018

First Page

182

Last Page

186

DOI

10.13652/j.issn.1003-5788.2018.01.037

Recommended Citation

Zhiyong, XIAO (2018) "Optimization on process of high resistant starch of Coix Lachryma-jobi flour modified by ultra-high-pressure and its physicochemical properties," Food and Machinery: Vol. 34: Iss. 1, Article 37.
DOI: 10.13652/j.issn.1003-5788.2018.01.037
Available at: https://www.ifoodmm.cn/journal/vol34/iss1/37

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