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ABSTRACT Influence of high-pressure (HP) treatment (400–600 MPa, 10 min) on chestnut flour (CNF) dispersions was examined. The particle size, total starch, and resistant starch contents were not influenced by… Click to show full abstract
ABSTRACT Influence of high-pressure (HP) treatment (400–600 MPa, 10 min) on chestnut flour (CNF) dispersions was examined. The particle size, total starch, and resistant starch contents were not influenced by the HP treatment. DSC, XRD, SEM, and rheometric measurement confirmed that the applied pressure was not adequate for the complete gelatinization of the chestnut starch in the dispersion. The mechanical rigidity of CNF in dispersions (flour/water = 1:2) increased significantly with increasing the pressure. Pasting profiles of the HP-treated sample varied significantly from the sample without the pressure treatment. Overall, the work revealed that chestnut starch was pressure-resistant within the studied pressure range.
Journal Title: International Journal of Food Properties
Year Published: 2017
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