Optimization of Processing Parameters for the Preparation of Nutritional Golden Corn Rich in Resistant Starch

doi:10.7506/spkx1002-6630-201014029

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (14): 132-135.doi: 10.7506/spkx1002-6630-201014029

• Processing Technology • Previous Articles Next Articles

Optimization of Processing Parameters for the Preparation of Nutritional Golden Corn Rich in Resistant Starch

JI Shu-juan1，YU Zi-jun1,2，WANG Yan-hong2，LIN Gui-feng2，WANG Shi-cheng2

1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China；
2. Institute of Applied Ecology, Chinese Academy of Sciences, Shenyang 110016, China

Received:2009-12-03 Revised:2010-04-06 Online:2010-07-15 Published:2010-12-29
Contact: JI Shu-juan E-mail:jsjsyau@sina.com

Abstract

Abstract:

In order to establish an optimum process for preparing nutritional golden corn rich in resistant starch (RS) from corn, the effects of key conditions for autoclaving treatment, aging and dehydration on resistant starch content were studied. The results showed that the optimum preparation process was that 40% corn porridge was initially subjected to autoclaving treatment at 125 ℃ for 60 min, followed by aging at 4 ℃ for 6 h and dehydration 60 ℃ for 16 h. The RS content of the finished product prepared under such conditions was 10.5%.

Key words: corn, nutritional golden corn, resistant starch, autoclaving, processing parameters

CLC Number:

TS213.4

JI Shu-juan1，YU Zi-jun1,2，WANG Yan-hong2，LIN Gui-feng2，WANG Shi-cheng2. Optimization of Processing Parameters for the Preparation of Nutritional Golden Corn Rich in Resistant Starch[J]. FOOD SCIENCE, 2010, 31(14): 132-135 https://doi.org/10.7506/spkx1002-6630-201014029

[1]	ZHANG Yuanyuan, TU Mingxue, XU Can, SONG Jing. Effect of Combined Ultrasound-Autoclaving Pretreatment Followed by Acetylation Modification on the Structural and Functional Properties of Loquat Kernel Resistant Starch [J]. FOOD SCIENCE, 2026, 47(8): 337-346.
[2]	ZHOU Yuhan, LIU Yanjia, WANG Yu, LI Xinyuan, LI Qianqian, WU Yuzhu, XU Xiuying, ZHAO Chengbin, LIU Jingsheng. Effects of Different Drying Methods on Physicochemical and Structural Properties of Extruded Corn Flour [J]. FOOD SCIENCE, 2026, 47(3): 232-242.
[3]	LI Tianyu, CHEN Hua, ZHENG Yanyan, ZUO Jinhua, WANG Yunxiang, FENG Xinyi, WANG Zhengrong. Effect of Ozone Treatment on Postharvest Microbial Diversity and Nutritional Quality of Fresh Sweet-Waxy Corn during Storage [J]. FOOD SCIENCE, 2026, 47(3): 283-292.
[4]	CUI Yan, JIA Xinge, WANG Wei, LI Wei, LIU Nuo, LIU Siqi, ZHENG Mingzhu, LIU Jingsheng. Effect of Combination of Quercetin and Microwave Treatment on the Processing Properties of Corn Flour and the Quality and Digestibility of Noodles Incorporated with Corn Flour [J]. FOOD SCIENCE, 2026, 47(2): 234-240.
[5]	ZHENG Xuemei, QI Fenghui, JIN Xiaowei, LIU Xuezhen, SUN Zhehao, LI Qiaoling. Effect of Sanzan Gum on Pasting, Rheological and Microstructural Properties of Modified Corn Starch [J]. FOOD SCIENCE, 2025, 46(7): 76-84.
[6]	ZHANG Guoyun, CAI Haizhu, QIN Haili, ZHENG Shanshan, HUANG Yuping, ZOU Wentao, PAN Xusi, ZHONG Saiyi. Effects of Different Gelatinization Pretreatments on the Structure and Physicochemical Properties of Resistant Starch Type III from Sweet Potato [J]. FOOD SCIENCE, 2025, 46(24): 254-262.
[7]	QIU Yirong, HUANG Yani, HAN Mengru, KONG Yuyao, FENG Baili, YANG Qinghua. Nutritional and Functional Components of Broomcorn Millets with Different Grain and Hull Colors [J]. FOOD SCIENCE, 2025, 46(23): 239-247.
[8]	ZHANG Wan, WU Zidan, ZHANG Zhongjie, WANG Wei, SUN Changpo. Degradation of Zearalenone in Corn by Ultraviolet Irradiation Combined withAtmospheric Cold Plasma and Its Effect on Corn Quality [J]. FOOD SCIENCE, 2025, 46(22): 266-277.
[9]	LI Ruixuan, WANG Yi, WANG Yue, NIU Wanyi, SHEN Mingyi, YAN Yijiao, WANG Ruifang, CHENG Li. Effect of Corn Grits at Different Maturity Stages on the Quality of Zongzi [J]. FOOD SCIENCE, 2025, 46(21): 63-71.
[10]	LEI Qinghe, LIU Fengru. Multi-scale Structural Characteristics of Resistant Starch and Its Metabolic Regulation and Nutritional Intervention in Type 2 Diabetes Mellitus [J]. FOOD SCIENCE, 2025, 46(21): 304-316.
[11]	LU Jiaxin, REN Weizhao, REN Jingnan, DONG Huilong, FAN Gang, WEI Jianying, WANG Zhuo, HUANG Shengwei, WU Qufang, ZHANG Benpeng, QIU Xiaoxiao. Effects of Reheating Methods on the Quality of Prepared Pork Rib Soup with Carrot and Corn [J]. FOOD SCIENCE, 2025, 46(2): 193-203.
[12]	ZHENG Liyou, HAN Guo, YANG Li, HUANG Yue, LI Xingming, CHEN Yan, ZHU Miaomiao, CHEN Jie, YU Miao, GUO Hongyan. Effect of Superheated Steam Pretreatment on Storage Quality of Corn Germ [J]. FOOD SCIENCE, 2025, 46(19): 248-256.
[13]	Xing Jiayue, Chen Jialong, YIN Fuyu, Zhao Xiangyuan, Jiang Haoxu, Liu Jingsheng, Xu Xiuying, Wu Yuzhu. Effects of Different Screw Configurations on Physicochemical Properties and Reconstitutability of Extruded Corn Flour [J]. FOOD SCIENCE, 2025, 46(18): 231-239.
[14]	ZHANG Jinfang, LI Mei, CHEN Wei. Effect of Radio Frequency Combined with Hot Air Heating on Degradation of Aflatoxin B1 and Corn Quality [J]. FOOD SCIENCE, 2024, 45(7): 218-224.
[15]	CHEN Jinyu, HU Fangyang, JI Zhirui, WU Zijian. Effect of Pea Resistant Starch on Emulsion Gel Properties and in Vitro Digestibility of Myofibrillar Proteins [J]. FOOD SCIENCE, 2024, 45(24): 26-35.

Optimization of Processing Parameters for the Preparation of Nutritional Golden Corn Rich in Resistant Starch

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments