Effect of storage period and temperature on resistant starch and β-glucan content in cornbread

• Published in: Food chemistry Vol. 83; no. 4; pp. 493 - 498
• Main Author: Niba, Lorraine L.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.12.2003; Elsevier
• Subjects: beta-glucans; Biological and medical sciences; Cereal and baking product industries; containers; Cornbread; Food industries; freeze drying; Fundamental and applied biological sciences. Psychology; Resistant starch; Starch damage; Storage temperature; storage time; temperature; β-Glucans; Cornbread; Storage temperature; Resistant starch; β-Glucans; Starch damage; Temperature; Corn; Shelf life; Corn flour; Bread; Glucan; Warehousing; Cereal product; Food preservation; Cereal; Polysaccharide; Quantitative analysis
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/S0308-8146(03)00130-4

The objective of this study was to assess resistant starch development and β-glucan availability, as influenced by storage time and temperature. Cornbread was baked and freeze dried at −20 °C either whole or with the crust removed (crumb). Samples were stored in airtight containers at either 20 °C, 4 °C or −20 °C, for 2, 4 or 7 days, and analysed for resistant starch, β-glucans and starch damage. Resistant starch content in whole cornbread was 3.07 g/100 g [dry weight basis (dwb)] and 2.59 g/100 g (dwb) in the crumb. These levels increased with up to 4 days of storage, particularly at 4 °C. There was a decrease in resistant starch levels after 7 days of storage, with lowest levels at −20 °C. β-Glucan levels increased with storage. Starch damage percentage decreased with storage up to 4 days. These changes may be due to structural modification of components during storage.