ArticleJournal of food science2026
Structural, Techno-Functional, Digestibility, and Prebiotic Characteristics of Spray-Dried Starch-Stearic Acid Complexes From Sorghum and Corn.
Article in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The present study developed a novel resistant starch (RS-5) using a pilot-scale jacketed tank where sorghum/corn starches were separately complexed with stearic acid (SA) at 1%, 3%, and 5% levels during the gelatinization stage. The complexes containing starch slurry were spray-dried to obtain RS-5 in powdered form. These spray-dried starches were analyzed for long-range X-ray diffraction (XRD) and short-range Fourier transform infrared spectroscopy molecular order, along with determination of thermal, rheological, and digestibility properties and in vitro prebiotic potential. Complexation with 5% SA led to the highest RS content in both corn (63.76%) and sorghum (67.87%) starches. The increase in RS content correlated with the increase in complexation index and XRD percent crystallinity, while the 2θ peaks at 13° and 20° further confirmed the formation of V-type complexes in all RS5 samples. The V-type starch-SA complexation was found to reduce retrogradation enthalpies measured through a differential scanning calorimeter after 14 days of cold storage. Higher thermal stability in terms of higher decomposition temperatures was specifically observed for spray-dried corn starch-SA complexes. The corn and sorghum starches complexed with 1%-3% SA showed a higher in vitro prebiotic activity score (0.01-0.19) after 80 h. PRACTICAL APPLICATIONS: The spray drying results in a less dense powder with a very fine particle size between 25 and 37 µm, which may allow easy blending in wheat flours. Spray-dried starches complexed with SA resulted in higher RS content and reduced GI (glycemic index), making it lucrative for utilization in medium- to low-GI pasta, breads, and breakfast cereals with an improved sensory profile as compared to conventional dietary fibers.
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