Physicochemical interactions between ferulic acid and maize starch

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dc.contributor.advisor Zhu, F en Karunaratne, Rusiru en 2015-07-17T02:43:01Z en 2014 en
dc.identifier.citation 2014 en
dc.identifier.uri en
dc.description Full text is available to authenticated members of The University of Auckland only. en
dc.description.abstract Polyphenols have great potential health benefits to humans. Polyphenols incorporated in starch based foods to produce functional foods and nutraceuticals is scarce. One of the common polyphenols available is ferulic acid. This study was mainly designed to study the effect of ferulic acid in physicochemical, rheological properties, and enzymatic hydrolysis of maize starch. Addition of ferulic acid caused very little changes in the gelatinisation of starch. The addition of ferulic acid caused the uniformity of the gelatinisation to decrease. Retrogradation also was hindered by a very small margin when ferulic acid was added. Pasting properties such as peak time, pasting viscosity, peak temperature, hot paste viscosity, breakdown viscosity, final viscosity and setback viscosity were greatly affected by the addition of ferulic acid but pasting temperature was not affected. Flow behaviours were modelled by the Herschel-Bulkley equation and ferulic acid presence have an effect on the consistency, flow index and the yield stress of starch. Dynamic oscillation analysis indicated that the addition of ferulic acid also showed significant alteration of the viscoelasticity of the starch. Ferulic acid did not show any influence on the enzymatic hydrolysis of starch. The water solubility index and the swelling power of starch demonstrated an increase with the addition of ferulic acid. Hardness, adhesiveness, cohesiveness, gumminess, springiness and chewiness of starch-ferulic acid gels were affected with the increase of the concentration of the ferulic acid. Another objective of this study was to probe the nature of the inclusion complex formation between ferulic acid and high amylose starch. Two methods were used and both methods failed to produce starch-ferulic acid inclusion complexes. It is believed that the results of this study may inspire further studies on the use of polyphenols to produce functional foods and nutraceuticals. en
dc.publisher ResearchSpace@Auckland en
dc.relation.ispartof Masters Thesis - University of Auckland en
dc.relation.isreferencedby UoA99264781081402091 en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. en
dc.rights Restricted Item. Available to authenticated members of The University of Auckland. en
dc.rights.uri en
dc.title Physicochemical interactions between ferulic acid and maize starch en
dc.type Thesis en Food Science en The University of Auckland en Masters en
dc.rights.holder Copyright: The Author en
pubs.elements-id 491818 en
pubs.record-created-at-source-date 2015-07-17 en
dc.identifier.wikidata Q112905831

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