FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (5): 16-19.doi: 10.7506/spkx1002-6630-200905002

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Correlation Analysis between Starch Digestibility and Rapid Viscosity Analyzer Profile Characteristics

MIAO Ming1,2，JIANG Bo1,*，ZHANG Tao1   

  1. (1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China；
    2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
  • Received:2008-03-19 Revised:2008-05-08 Online:2009-03-01 Published:2010-12-29
  • Contact: JIANG Bo1,* E-mail:bjiang@jiangnan.edu.cn

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Abstract:

Rapid viscosity analyzer (RVA) was used to determine viscosity profiles of cereal, tuber and legume starches, and the correlation between starch digestibility and RVA profile characteristics was investigated in this study. The results showed that the total breakdown values of different starches are positively correlated with rapidly digestible starch (RDS) (r=0.741, p＜0.01) but negatively correlated with slowly digestible starch (SDS) (r=－0.833, p＜0.01). For cereal starches, the breakdown value of hot paste is positively correlated with RDS (r=0.970, p＜0.01) but negatively correlated with SDS and resistant starch (RS) (r=－0.906, p ＜ 0.05; r= － 0.978, p ＜ 0.01, respectively). For tuber starches, the breakdown value is negatively correlated with SDS (r=－ 0.987, p ＜ 0.05) but positively correlated with RS (r=0.989, p ＜ 0.05). For legume starches, the breakdown value is negatively correlated with SDS (r=－1.000, p＜0.05), but the gelatinization temperature is positively correlated with RDS (r=0.998, p＜0.05).

Key words: digestibility, viscosity, RVA profile, gelatinization

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