title: In-vitro digestibility, rheology, structure, and functionality of RS3 from oat starch.
abstract: Starches isolated from three different varieties of oat were modified with dual autoclaving-retrogradation treatment to make modified food starches with high contents of type 3 resistant starch (RS3). FT-IR spectroscopy showed increase in the ratio of intensity of 1047cm(-1)/1022cm(-1) on treatment. Morphology of the oat starches changed into a continuous network with increased values for onset temperature (To), peak temperature (Tp), and conclusion temperature (Tc). XRD showed an additional peak at 13° and increase in peak intensity at 20° inclusive of the major X-ray diffraction peaks which reflects formation of amylose-lipid complex from dual autoclaving-retrogradation cycle. Peaks at 13° and 20° are the typical peaks of the V-type pattern. Rheological analysis suggested that retrogradated oat starches showed shear thickening behavior as revealed from Herschel-Bulkely model and frequency sweep.
authors.affiliation: Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
authors.forename: Asima
authors.initials: A
authors.lastname: Shah
authors.affiliation: Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India. Electronic address: masoodi_fa@yahoo.co.in.
authors.forename: Farooq Ahmad
authors.initials: FA
authors.lastname: Masoodi
authors.affiliation: Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
authors.forename: Adil
authors.initials: A
authors.lastname: Gani
authors.affiliation: Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
authors.forename: Bilal Ahmad
authors.initials: BA
authors.lastname: Ashwar
mesh_terms: D000688:Amylose / Q000737:chemistry; D018554:Avena / Q000737:chemistry* / Q000378:metabolism; D004063:Digestion; D066298:In Vitro Techniques; D008055:Lipids / Q000737:chemistry; D012212:Rheology; D017550:Spectroscopy, Fourier Transform Infrared; D013213:Starch / Q000737:chemistry* / Q000378:metabolism; D013696:Temperature; D014783:Viscosity; D014961:X-Ray Diffraction
chemical_list: D008055:Lipids; D013213:Starch; D000688:Amylose
keywords: Microstructure; Resistant starch; Rheology