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...
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Published in | Japan Journal of Food Engineering Vol. 12; no. 3; pp. 99 - 105 |
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Main Authors | , , |
Format | Journal Article |
Language | Japanese |
Published |
Japan Society for Food Engineering
15.09.2011
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Subjects | |
Online Access | Get full text |
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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. |
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ISSN: | 1345-7942 1884-5924 |
DOI: | 10.11301/jsfe.12.99 |