BUCKWHEAT STARCH-MYRISTIC ACID COMPLEX FORMATION: EFFECT OF REACTION TEMPERATURE AND MYRISTIC ACID CONCENTRATION ON DIGESTIBILITY PROPERTIES

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dc.contributor.authorEmlek, Betül Oskaybaş
dc.contributor.authorÖzbey, Ayşe
dc.contributor.authorAydemir, Levent Yurdaer
dc.contributor.authorKahraman, Kevser
dc.date.accessioned2024-11-07T13:15:54Z
dc.date.available2024-11-07T13:15:54Z
dc.date.issued2022
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThis study aimed to investigate the effect of different reaction conditions on the digestibility properties of buckwheat starch-myristic acid complex samples produced using different myristic acid concentrations and different reaction temperatures. Response Surface Methodology was used to investigate the effect of reaction temperature (60-90°C) and fatty acid concentrations (0.1-0.8 mmoL/g) on digestibility properties. Resistant starch (RS) contents of samples increased with an increase in reaction temperature. The reaction temperature affected the rapidly digestible starch (RDS) and slowly digestible starch (SDS) content of samples. The highest RS content (32.57%) was obtained using 0.45 mmoL/g myristic acid at 90°C. The F, p (<0.05), and R2 values indicated that the selected models were significant for the digestibility properties of samples. The complex formation of buckwheat starch with myristic acid seems promising to increase the RS content. Buckwheat appears to have the potential as an RS source, although the studies are quite new yet.
dc.identifier.doi10.15237/gida.GD22116
dc.identifier.endpage1179
dc.identifier.issn1300-3070
dc.identifier.issn1309-6273
dc.identifier.issue6
dc.identifier.startpage1168
dc.identifier.trdizinid1209971
dc.identifier.urihttps://doi.org/10.15237/gida.GD22116
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1209971
dc.identifier.urihttps://hdl.handle.net/11480/11934
dc.identifier.volume47
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofGIDA
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241107
dc.subjectKimya
dc.subjectAnalitik
dc.subjectGıda Bilimi ve Teknolojisi
dc.subjectMyristic acid
dc.subjectbuckwheat starch
dc.subjectresistant starch
dc.subjectstarch-lipid complex.
dc.titleBUCKWHEAT STARCH-MYRISTIC ACID COMPLEX FORMATION: EFFECT OF REACTION TEMPERATURE AND MYRISTIC ACID CONCENTRATION ON DIGESTIBILITY PROPERTIES
dc.typeArticle

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