Changes in physicochemical properties and in vitro digestibility of tartary buckwheat and sorghum starches induced by annealing

Abstract

Annealing (ANN) was applied in this study to investigate its effects on the physicochemical properties and in vitro digestibility of tartary buckwheat starch (TBS) and sorghum starch (SS). In practice, ANN did not change the typical “A” type X‐ray diffraction pattern of TBS and SS. However, it induced increases in amylose content, relative crystallinity, water absorption capacity, gelatinization temperature, and the enthalpy of the two starches. Both solubility and swelling power were temperature dependent and progressively decreased after ANN. Meanwhile, marked reductions were observed in peak viscosity and oil absorption capacity of annealed TBS and SS. Except for these properties, both the slowly digested starch and resistant starch contents significantly increased. Decreases in rapidly digested starch content and total hydrolysis also occurred simultaneously. The results clearly indicate that ANN efficiently altered the properties of TBS and SS to improve their thermal stability and health benefits potential.

Resistant Starch from Isolated White Sorghum Starch: Functional and Physicochemical Properties and Resistant Starch Retention After Cooking. A Comparative Study

“…According to these results, the applied modification methods were suitable for increasing the proportion of enzyme RS starting from native WS starch. Greater RS contents have been earlier reported in autoclaving‐cooling cycled maize starch, in annealed and heat‐moisture treated pea and lentil starches, and in debranched maize starch . Additionally, Liu et al reported a similar RS increase (+20%) in annealed starch as compared to native sorghum starch.…”

“…Though several attempts have been made through different physical and enzymatic treatments to promote appropriate physicochemical and functional changes in isolated WS starch with the aim to improve the food's industrial applications, limited information is available on these treatments’ effects on the RS formation . Moreover, no information is currently available on the resistance of the RS ingredients obtained from modified WS starch to thermal processes (i.e., food processing through cooking).…”

Physical Properties and In Vitro Starch Digestibility of Noodles Substituted with Tartary Buckwheat Flour

“…The interactions of factors such as starch source, starch granule size, amylose to amylopectin ratio, amylose–lipid complex formation and, especially the crystalline structure, could have an effect on the enzymatic susceptibility of starch, which in turn influence the rate of starch hydrolysis and reducing sugar content . With heat‐moisture treatment, the high crystallinity in Tartary buckwheat was obtained, showing an increase in slowly digestion starch (SDS) .…”

Resistant Starch

“…Indeed, some of the most positive results have come from when researches that have exposed starch to a number of hydrothermal cycles, that is, heating and cooling at pre-determined temperatures and times, more than once [22]. For instance, Liu et al, [23], exposed buckwheat and sorghum starches to annealing and saw buckwheat RS increase from 3.3 to 4.8% and from 3.5 to 4.2 for sorghum. As expected, they also say an inverse relationship between RS and RDSas RS increased, the RDS proportion decreased.…”