food-safety-and-food-processing-2016_posters-abstracts

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Volume 2, Issue 4(Suppl) J Exp Food Chem 2016
ISSN: 2472-0542 JEFC, an open access journal
Page 65
Food Safety & Processing 2016
December 05-07, 2016
conferenceseries.com
Food Safety, Processing & Technology
December 05-07, 2016 San Antonio, USA
10th Global Summit on
J Exp Food Chem 2016, 2:4(Suppl)
Properties of hydrothermally treated maize starch with stearic acid
Clarity R Mapengo1, Naushad M Emmambux 1 and Suprakas S Ray 2
1University of Pretoria, South Africa
2Council of Scientific and Industrial Research, South Africa
Starch is a common food ingredient widely used in the food industry. The current consumer reluctance trend is towards clean label
starches. Hydrothermal treatment of starch can increase the relative crystallinity of starches. Wet heat processing of starch with
fatty acid can promote the formation of amylose lipid complexes. Both treatments can modify starches for ‘clean labelling’. This study
determines the effects of hydrothermal treatment in combination of fatty acid on the functional properties of maize starch. This study
was carried out with stearic acid (0 and 1.5 %) and hydrothermal treatment (110oC for 16 hours for maize starch with 20% moisture,
55C for 24 hours for maize starch with 70% moisture and no hydrothermal treatment). The pasting properties, textural properties,
thermal properties, x-ray diffraction, in vitro starch digestibility of the treated starches were determined. Hydrothermal treatment in
combination with stearic acid reduced the breakdown and setback viscosities compared to stearic acid and hydrothermal treatment
alone. Hydrothermal treatment of maize starch with stearic acid further increased the relative crystallinity of pasted starches and
this decreased the in vitro starch digestibility. Stearic acid reduced retrogradation and resulted in non-gelling pastes. The same effect
was observed with hydrothermally treated maize starch with stearic acid. Hydrothermal treatment of maize starch with stearic acid
resulted in starch that is non-gelling, increased thermal stability, increased crystallinity, and reduced in vitro digestibility.
The potential health implications of the consumption of thermally oxidized cooking oils
Ayodeji Osmund Falade1, Ganiyu Oboh2 and Anthony Ifeanyi Okoh1
1University of Fort Hare, South Africa
2Federal University of Technology, Nigeria
Cooking oils are integral part of human diet as they are used in almost all type of culinary practices. They serve as sources of
lipid with significant nutritive value and health benefits which can be attributed to their fatty acid compositions and biological
antioxidants. However, cooking oils are usually subjected to thermal oxidation which occurs when fresh cooking oil is heated at high
temperatures during various food preparations. Repeated use of cooking oils in the commercial food industry is also common to
maximize profit. Thermal oxidation of edible oils had attracted great attention of nutritionist and researchers given the deteriorative
effect such as generation of very cytotoxic compounds, loss of carotenoid, phenolics and vitamins thus reducing the overall antioxidant
properties of the oils. Furthermore, several in vivo studies had suggested that consumption of thermally oxidized cooking oils might
not be healthy as it might negatively influence the lipid profile [increased low density lipoprotein (LDL), decreased high density
lipoprotein (HDL) and elevated cholesterol level], haematological system [alteration in concentration of heamoglobin (Hb), packed
cell volume (PCV), white blood cell (WBC) count, neutrophil and lymphocyte counts], kidney function and induce lipid peroxidation
and oxidative stress which have been associated with the pathogenesis of various degenerative diseases. Therefore, thermal oxidation
seems not to provide any health benefit, as it deteriorates cooking oils and the consumption of the oils may predispose consumers to
various disease conditions that may ensue from free radical generation, thereby having deleterious effect on human health.