Development of a Method for Producing a Carbohydrate-Based Food Ingredients with Antioxidant Capacity

We describe a method for imparting corn starch with antioxidant activity by roasting it with tartaric acid. Carbohydrate-based food ingredients produced by this method were called ANOX sugars. Because of this method, raw food materials used in the production of carbohydrate-based food ingredients ha...

Full description

Saved in:
Bibliographic Details
Published inJapan Journal of Food Engineering Vol. 12; no. 3; pp. 99 - 105
Main Authors MIWA, Shoji, NAKAMURA, Megumi, KOBAYASHI, Shoichi
Format Journal Article
LanguageJapanese
Published Japan Society for Food Engineering 15.09.2011
Subjects
antioxidant
carbohydrate -based food ingredients
roasting
tartaric acid
Online AccessGet full text

Cover

More Information
Summary:We describe a method for imparting corn starch with antioxidant activity by roasting it with tartaric acid. Carbohydrate-based food ingredients produced by this method were called ANOX sugars. Because of this method, raw food materials used in the production of carbohydrate-based food ingredients have high antioxidant activity in addition to quality, color, and flavor. Different temperatures and durations for roasting with varying amounts of tartaric acid were investigated to obtain the optimal conditions for the production of carbohydrate-based food ingredients derived from corn and rice. This production method confirmed that antioxidant activity increased with roasting temperature. The highest antioxidant activity (28.75μmol trolox/g) was obtained when 5 g of tartaric acid was added to 100 g of carbohydrate-based food ingredient, followed by roasting at 200℃ for 180 minutes. ANOX sugars have high antioxidant activity, acidity, and color, and can be used as food ingredients.
ISSN:1345-7942
1884-5924
DOI:10.11301/jsfe.12.99