사과 폴리페놀 첨가가 옥수수 전분 겔의 색도, 경도, 소화능 및 이수율에 미치는 영향
Effects of apple polyphenols on color, hardness, digestibility, and syneresis of corn starch gels
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초록
The present study investigated the effect of addition of apple polyphenols on the color values, pH, hardness, in vitro digestibility, and syneresis of corn starch gels. Corn starch gels supplemented with various amounts of polyphenols (0%, 0.03%, 0.06%, 0.13%, 0.27%, 0.53%, and 1.06%) isolated from young fuji apple fruits were prepared, and their quality properties were determined. The L* and h° values of corn starch gels decreased but the a* and b* values increased with the increasing amount of apple polyphenols. Further, the pH of corn starch gels decreased with the increasing amount of apple polyphenols. The amount of apple polyphenols added did not affect the initial hardness of corn starch gels; however, concentrations of apple polyphenols exceeding 0.27% delayed the hardening of stored starch gels. Finally, the addition of apple polyphenols up to 0.27% decreased in vitro α-amylase digestibility but increased the syneresis of corn starch gels during the freeze–thaw process. Overall, the addition of apple polyphenols affected the quality parameters of corn starch gels. These findings can serve as a reference for apple polyphenol application and starch processing.
Abstract
The present study investigated the effect of addition of apple polyphenols on the color values, pH, hardness, in vitro digestibility, and syneresis of corn starch gels. Corn starch gels supplemented with various amounts of polyphenols (0%, 0.03%, 0.06%, 0.13%, 0.27%, 0.53%, and 1.06%) isolated from young fuji apple fruits were prepared, and their quality properties were determined. The L* and h° values of corn starch gels decreased but the a* and b* values increased with the increasing amount of apple polyphenols. Further, the pH of corn starch gels decreased with the increasing amount of apple polyphenols. The amount of apple polyphenols added did not affect the initial hardness of corn starch gels; however, concentrations of apple polyphenols exceeding 0.27% delayed the hardening of stored starch gels. Finally, the addition of apple polyphenols up to 0.27% decreased in vitro α-amylase digestibility but increased the syneresis of corn starch gels during the freeze–thaw process. Overall, the addition of apple polyphenols affected the quality parameters of corn starch gels. These findings can serve as a reference for apple polyphenol application and starch processing.
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