Cooking fat types alter the inherent glycaemic response of niche rice varieties through resistant starch (RS) formation

Krishnan, Veda; Mondal, Debarati; Bollinedi, Haritha; Srivastava, Sudhir; Ramesh, S. V.; Madhavan, Latha; Thomas, Bejoy; R, Anju T.; Singh, Archana; Praveen, Shelly

doi:10.1016/j.ijbiomac.2020.07.265

Cited by 33 publications

(20 citation statements)

References 55 publications

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“…Krishnan et al. (2020) reported that in the region of amide I (≈1750 cm −1 ), the strong ester (C = O) band show the formation of fatty acids ester complexes that confirmed the formation of lipid–protein complexes, and this effect can be observed in Figure 1a. According to Krishnan et al.…”

Section: Resultsmentioning

confidence: 67%

Germinated chickpea–maize extrudates with high protein content and reduced starch digestibility

Serrano‐Sandoval

Guardado‐Félix

Millán

et al. 2022

Journal of Food Science

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The objective of this study was to produce maize extrudates supplemented with germinated chickpea flour to increase the contents of resistant starch (RS) and protein. Six extrudates were formulated using maize grits (ME), germinated chickpea flour (GCE) and different blends of maize and 10%, 20%, 30%, or 40% of germinated chickpea flour (MGCE‐10, MGCE‐20, MGCE‐30, or MGCE‐40). Increase of RS was observed in the defatted samples due to germinated chickpea flour addition. In the nondefatted samples, the highest content of RS was observed in GCE followed by ME and the different MGCE. Interaction between fat, starch, and protein by improved intramolecular association was assessed by Fourier transform‐ infrared spectroscopy (FTIR). Amylose–lipid complexes in nondefatted samples increased the content of RS in comparison to defatted samples. The highest expansion index was obtained in MGCE‐30 and MGCE‐40. ME had the highest hardness and crispiness. Germinated chickpea flour increased the water absorption index (WAI), but reduced water solubility index (WSI) when it was combined with maize grits to produce extrudates. The in vitro protein digestibility (IVPD) was higher in the GCE and MGCE with more than 20% of germinated chickpea flour compared to ME. MGCE‐20 and MGCE‐30 showed the highest acceptability of the supplemented extrudates with 50% more protein than ME, a similar IVPD to that of GCE, and good functional characteristics. Practical Application Combining maize and germinated chickpea flour is a good strategy to have a controlled digestibility of starch and increase the plant based protein content in healthier snacks.

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Section: Resultsmentioning

confidence: 67%

Germinated chickpea–maize extrudates with high protein content and reduced starch digestibility

Serrano‐Sandoval

Guardado‐Félix

Millán

et al. 2022

Journal of Food Science

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“…Rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS), affect the rate of starch hydrolyzation and glucose release. RDS contribute to quick glycemic response and SDS contribute to extended glycemic response, while as RS restrains the glucose release and thus minimizes the glycemic response 32 . RDS, SDS, and RS contents showed significant variation among the tested rice varieties (Table 4 ).…”

Section: Resultsmentioning

confidence: 99%

Variability in waxy (Wx) allele, in-vitro starch digestibility, glycemic response and textural behaviour of popular Northern Himalayan rice varieties

Naseer

Naik

Hussain

et al. 2021

Sci Rep

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Eight commonly cultivated and consumed rice varieties of Northern Himalayan regions and a popular high amylose rice variety were characterized at Wx locus and evaluated for resistant starch (RS), in-vitro starch digestibility, predicted glycemic index (pGI), glycemic load (GL) and textural parameters. Cytosine and thymine repeats (CT)n at waxy locus (Wx) showed high association with apparent amylose content (AAC). Both pGI and GL varied substantially within the selected varieties. The pGI was relatively lower in high and intermediate amylose Indica varieties compared to low amylose Japonica ones. However, Koshikari despite being a low amylose variety showed relatively lower pGI and GL, due to its higher RS, dietary fiber, protein and fat content. It was thus presumed that in addition to AAC, RS and other grain components also affect the glycemic response. Inherent resistance to enzymatic hydrolysis was also found to be higher in firm textured and less sticky rice varieties. The genotypes—Lalat, Basmati-1509 and Koshikari, in view of their low to moderate pGI and relatively higher RS content, can be explored in future breeding programmes to develop rice varieties whose consumption will help to prevent hyper/hypo glycemic responses in Northern Himalayan regions, where daily staple diet is rice.

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“…Endogenous and exogenous lipid content have found to have low in-vitro starch digestibility along with superior resistant starch (RS) fraction. The effect of endogenous and exogenous lipid types have recently shown to have an effect in increasing starch-lipid complexation enriching RS content in red rice [9,10]. Ye et al [11] suggested that among lipids and proteins, starch digestibility is most affected by lipids as it affects swelling of granules, reduces the contact with carbolytic enzymes as well as alters the molecular structure from A-type into resistant V-type pattern.…”

Section: Starch-lipid Interactionsmentioning

confidence: 99%

“…In the case of mung bean flour, in-vitro starch digestibility and GI were increased significantly when endogenous lipids were removed [19]. Previous studies by Panyoo et al [12], Krishnan et al [9] have mentioned that stable starch-lipid complex results in a twist in digestibility phenotype into a digestion resistant fraction (RS-V), which caters to the gut microflora. As stated above, Copeland et al [20]; Wang and Copeland [21] suggested this inclusion complex of starch-lipid also has an immense role in the food industry such as lowering solubility, swelling power, starch gelatinization, retrogradation, and enzyme action.…”

Section: Starch-lipid Interactionsmentioning

confidence: 99%

“…Among these, a binary component has gained great importance and has been extensively characterized by component depletion or addition studies under in-vitro conditions [7,8]. The observed low GP of whole grain foods like millets, pigmented rice has been well correlated with such matrix interactions present endogenously, while high GI has also been reported to lower by exogenous addition of such matrix components [9][10][11]. The state and types of matrix component (lipid/protein/fiber) which interacts at various scales have also been known to alter the starch micro configuration (repeat, reconstruct the sentence limiting the digestibility, result in lowering the glycemic response [9,12].…”

Section: Introductionmentioning

confidence: 99%

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Binary Interactions and Starch Bioavailability: Critical in Limiting Glycemic Response

Krishnan¹,

Awana²,

Mondal³

et al. 2022

Starch - Evolution and Recent Advances

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Limiting starch bioavailability by modifying food matrix dynamics has evolved over the decade, which further envisions low glycemic starch prototypes to tackle chronic hyperglycemia. The dense matrix of whole grain foods like millets and cereals act as a suitable model to understand the dynamics of binary food matrix interactions between starch-lipid, starch-protein & starch-fiber. The state and types of matrix component (lipid/protein/fiber) which interact at various scales alters the starch micro configuration and limits the digestibility, but the mechanism is largely been ignored. Various in-vitro and in-vivo studies have deciphered the varied dimensions of physical interactions through depletion or augmentation studies to correlate towards a natural matrix and its low glycemic nature. The current chapter briefly encompasses the concept of food matrix types and binary interactions in mediating the glycemic amplitude of starch. We comprehensively elaborated and conceptually explained various approaches, which investigated the role of food matrices as complex real food systems or as fundamental approaches to defining the mechanisms. It’s a fact that multiple food matrix interaction studies at a time are difficult but it’s critical to understand the molecular interaction of matrix components to correlate in-vivo processes, which will assist in designing novel food prototypes in the future.

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Cooking fat types alter the inherent glycaemic response of niche rice varieties through resistant starch (RS) formation

Cited by 33 publications

References 55 publications

Germinated chickpea–maize extrudates with high protein content and reduced starch digestibility

Germinated chickpea–maize extrudates with high protein content and reduced starch digestibility

Variability in waxy (Wx) allele, in-vitro starch digestibility, glycemic response and textural behaviour of popular Northern Himalayan rice varieties

Binary Interactions and Starch Bioavailability: Critical in Limiting Glycemic Response

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