Study on Influence of Technology Conditions on Buckwheat Resistant Starch Preparation by Thermal-press Processing Method

Abstract

Abstract: Buckwheat resitant starch was prepared by thermal-press processing mothod. The result shows that water content, temperature, time, pH value and refrigerating time have influence on the output rate of buckwheat resistant starch. The changing trends of output of buckwheat resistant starch were obtained. Further, a dual quadratic rotary regression orthogonal design with three factors was investigated, and a mathematical model describing the relationship between the output of buckwheat resistant starch was developed. The optimum extracting conditions are as follows: water content 59.41%, temperature 123.33 ℃, time 60.79 min, and the output of the resistant starch is 16.6053%.

Key words: , buckwheat； resistant starch； thermal-press processing；

GUAN Yang, WANG Ke-Xing, LU Wen-Bin, PAN Si-Yi. Study on Influence of Technology Conditions on Buckwheat Resistant Starch Preparation by Thermal-press Processing Method[J]. FOOD SCIENCE, 2007, 28(8): 219-223.

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Study on Influence of Technology Conditions on Buckwheat Resistant Starch Preparation by Thermal-press Processing Method

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