Effect of carboxymethyl cellulose and baking conditions on in-vitro starch digestibility and physico-textural characteristics of low glycemic index gluten-free rice cookies

Naseer, Bazila; Naik, Haroon Rashid; Hussain, Syed Zameer; Zargar, Imtiyaz Ahmad; Beenish,; Bhat, Tashooq Ahmad; Nazir, Nageena

doi:10.1016/j.lwt.2021.110885

Cited by 34 publications

(43 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It was concluded that eGI was negatively related to the content of SDS and RS, consistent with a previous study (Annor et al, 2015). Moreover, the eGI of GPS-GMS-D (52.34) was lower than the standard of low eGI-starch (eGI <55) (Naseer et al, 2021). In addition, compared with other studies (Table S3) (Annor et al, 2015;C.…”

Section: In Vitro Digestion Of Gps-gms-dsupporting

confidence: 89%

“…It was likely that the fast hydrolysis of GPS-GMS-D-baking for 2 min was induced with high temperature and retained moisture (Shi et al, 2018). When the baking treatment time was 5 min, the as-baked eGI was 54, slightly larger than the as-baked eGI-2 min and consistent with the standard of the low-eGI-starch (eGI <55) (Naseer et al, 2021). It was assumed that low moisture, massively vaporized before 5 min of baking, was ascribed to the lower eGI.…”

Section: Optimization Of Post-thermal Treatmentsmentioning

confidence: 75%

See 1 more Smart Citation

Effect and mechanism of glycerol monostearate dimer (GMS‐D) and baking‐treatment on the structure, in vitro digestion of gelatinized potato starch‐GMS‐D

et al. 2022

Journal of Food Science

View full text Add to dashboard Cite

With the increasing progress of society and in‐depth scientific research, dietary regulations, especially sustained glucose releases, are regarded as an effective and significant way to lighten or even cut the emergence of diabetes. In this research, the starch–lipid complex gelatinized potato starch‐glycerol monostearate dimer (GPS‐GMS‐D) was developed to provide a low‐glycemic index functional food component for type 2 diabetes. Briefly, the higher complexation index (CI, 71.02%), lower rapidly digestible starch (RDS, 35.57%), and lower estimated glycemic index (eGI, 52.34%) were referred to as GPS‐GMS‐D. It was assumed that the solid V‐type crystal structure, induced with the helix between GMS‐D and GPS due to high amylose, high saturation, and low steric hindrance, contributed to the lower digestibility. In addition, baking treatment for 5 min was systematically exerted to improve the flavor of GPS‐GMS‐D with a relatively high CI (59.98%) and low eGI (54.15%). It was believed that rapid dehydration and close interaction during baking treatment could slow down the decomposition of GPS‐GMS‐D and conversions of starch fractions. Therefore, these results suggested that the as‐developed GPS‐GMS‐D was a promising low GI functional dietary food component for diabetes mellitus, and a suitable baking post‐thermal treatment was successfully proposed to enhance the flavor of GPS‐GMS‐D. Practical Application The higher amylose and solid V‐type crystal structure in gelatinized potato starch‐glycerol monostearate dimer (GPS‐GMS‐D) would induce the formation of slowly digestive starch (SDS) and resistant starch (RS) to suppress enzymatic hydrolysis. Moreover, the flavor of GPS‐GMS‐D was enhanced with appropriate and moderate thermal processing (baking), which was likely to improve the quality of life of a person with diabetes. Thus, we believe that GPS‐GMS‐D is a promising functional food component for diabetes mellitus.

show abstract

Section: In Vitro Digestion Of Gps-gms-dsupporting

confidence: 89%

Section: Optimization Of Post-thermal Treatmentsmentioning

confidence: 75%

Effect and mechanism of glycerol monostearate dimer (GMS‐D) and baking‐treatment on the structure, in vitro digestion of gelatinized potato starch‐GMS‐D

et al. 2022

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Interestingly, our results showed a significant reduction in GI when the instant noodle products were fried, compared to non-fried products. This GI variation might be negatively correlated with RS, and this contributes to the nutritional properties for fried noodle products because the diet with high-GI food has been considered as one the of risk factors leading to Type 2 diabetes ( 51 , 52 ), whereas non-fried instant noodle is still the priority on the diet for marathon runners and patients with hypoglycemia when the body urgently needs energy, and this can quickly supply energy and raise the blood sugar.…”

Section: Discussionmentioning

confidence: 99%

Effect of Frying Process on Nutritional Property, Physicochemical Quality, and in vitro Digestibility of Commercial Instant Noodles

Wang

et al. 2022

Front. Nutr.

View full text Add to dashboard Cite

The effects of frying process on the nutritional property, physicochemical quality, and in vitro digestibility of instant noodle products are investigated in this study. Scanning electron microscope (SEM) and Fourier transform infrared spectrometer (FT-IR) were also used to explore the changes in the microstructure and protein transformation. Noodles, after the frying process, showed a lower proportion of carbohydrate, protein, fiber, and also total starch and digestible starch, but higher content of fat and resistant starch in the proximate analysis. The frying process was also considered to improve the texture, surface color, and sensory properties of instant noodle products, accompanied by better cooking quality, including shorter cooking time and lower cooking loss during the rehydration. The honeycomb-like, porous, and less uniformed structure, and also the higher levels of β-sheets and β-turns, and the lower proportion of α-helixes of protein structure from fried instant noodle was also observed. The in vitro digestibility of starch and protein were downregulated in the fried group (81.96% and 81.31, respectively, on average) compared with the non-fried group (97.58% and 88.78, respectively, on average). Thus, the frying process lowered the glycemic index and regulated protein secondary structure by inhibiting continuous digesting enzyme activity, generating starch-lipid complexes, and changing the levels of protein transformation. In conclusion, our findings will provide an innovative evaluation of the frying process on instant noodles and even other various starch-based prepared food products.

show abstract

“…The response surface was plotted as a function of two variables keeping the third variable at the center point. Process optimization was done through the desirability function approach (Naseer et al , 2021). Desired goals were assigned for all the parameters to obtain optimal values for the responses.…”

Section: Methodsmentioning

confidence: 99%

“…The panelists evaluated the samples under laboratory conditions following the ISO (1994) guidelines. Overall acceptability was calculated as the average of sensory scores obtained for appearance, flavor, mouthfeel, colour and crispness (Mudgil et al , 2017; Naseer et al , 2021). The acceptability index (AI) was also calculated from the equation given by Castro et al (2017)…”

Section: Methodsmentioning

confidence: 99%

Exploring high amylose rice in combination with carboxymethyl cellulose for preparation of low glycemic index gluten-free shelf-stable cookies

Naseer

Naik

Hussain

et al. 2021

BFJ

Self Cite

View full text Add to dashboard Cite

PurposeLow glycemic index gluten-free cookies from high amylose rice flour were prepared by modifying baking conditions and ingredient composition.Design/methodology/approachBaking temperature, baking time, and concentration of carboxymethyl cellulose (CMC) were varied between 170 and 190° C, 12–25 min, and 0.2–1%, respectively, using central composite rotatable design. The developed cookies were packed in metalized polyester pouches and stored under ambient conditions for a period of 90 days.FindingsWidth and bulk density of cookies increased significantly (p < 0.05) with an increase in baking temperature, while thickness, baking loss and yield decreased with an increase in baking temperature. Puffiness increased predominantly with the increase in the concentration of CMC. Design expert predicted baking temperature of 185° C, baking time of 22 min, and 0.8% concentration of CMC as desirable conditions for the development of gluten-free cookies from rice flour. Cookies developed after following optimized conditions recorded dietary fiber of 4.66%, resistant starch (RS) content of 7.20% and predicted glycemic index (pGI) of 44.60. RS, pGI, moisture, water activity, free fatty acids and peroxide value increased significantly, whereas hardness and overall acceptability decreased during storage.RPractical implicationsGluten-free (GF) foods are in high demand globally due to the prevalence of celiac disease. Rice lacks gluten protein, and thus, can serve as a potential raw material for the development of GF cookies. In the present study, the ingredient modification and freezing interventions during baking were found to be crucial if the development of low GI gluten-free cookies having good RS content is targeted. Optimized GF cookies prepared via technological intervention and packed in metalized polyester were shelf stable for up to 3 months under ambient conditions. Furthermore, resistant starch content was enhanced while the predicted glycemic index was decreased during storage. Adoption of baking conditions and CMC level optimized in the present study can help to develop shelf-stable GF bakery products for people suffering from comorbidities like celiac disease and diabetes.Originality/valueResistant starch content was enhanced while predicted glycemic index was decreased during storage of gluten-free cookies prepared from high amylose rice flour. The developed cookies can be a complementary diet to people suffering from comorbidities like celiac disease and diabetes.

show abstract

Effect of carboxymethyl cellulose and baking conditions on in-vitro starch digestibility and physico-textural characteristics of low glycemic index gluten-free rice cookies

Cited by 34 publications

References 49 publications

Effect and mechanism of glycerol monostearate dimer (GMS‐D) and baking‐treatment on the structure, in vitro digestion of gelatinized potato starch‐GMS‐D

Effect and mechanism of glycerol monostearate dimer (GMS‐D) and baking‐treatment on the structure, in vitro digestion of gelatinized potato starch‐GMS‐D

Effect of Frying Process on Nutritional Property, Physicochemical Quality, and in vitro Digestibility of Commercial Instant Noodles

Exploring high amylose rice in combination with carboxymethyl cellulose for preparation of low glycemic index gluten-free shelf-stable cookies

Contact Info

Product

Resources

About