Effect of different cooking conditions on resistant starch and estimated glycemic index of macaroni

Thủy, Nguyễn Minh; Tai, Ngo Van

doi:10.7324/jabb.2022.100519

Cited by 5 publications

(3 citation statements)

References 38 publications

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“…Apparent amylose content (AAC) was determined as described by Avaro et al 26 . The absorbance of the sample was measured at 620 nm 27 (Jenway 6850; Cole Parmer Ltd, St Neots, UK).…”

Section: Methodsmentioning

confidence: 99%

Investigating the effect of natural fermentation in modifying the physico‐functional, structural and thermal characteristics of pearl and finger millet starch

Gupta,

Gaur

2023

J Sci Food Agric

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BackgroundIn recent years, millets are often considered an emerging crop for sustainable agriculture. Therefore, millets can be exploited as an alternative source of starch which has many applications ranging from food, packaging, bioplastics, and others. However, starch is seldom used in its native form and is more often modified to enhance its functional properties. In literature, many traditional millet‐based food recipes often incorporate a fermentation step before cooking. Therefore, using this traditional knowledge fermentation has been explored as a potential method for modifying millet starch.ResultsPearl millet (PM) and finger millet (FM) flour were allowed to naturally ferment for 24‐hour (h) followed by starch extraction. Compared to native (N) starch water/oil holding capacity and least gelation concentration of fermented (F) starch decreased with no significant change in swelling power. The solubility, paste clarity and invitro digestibility of starch were significantly affected by fermentation. XRD data indicates that after fermentation, crystallinity increased while the A‐type crystalline structure remained intact. FTIR spectra showed no deletion or addition of any new functional groups. Thermal characterization by Differential Scanning calorimeter (DSC) showed that the enthalpy of gelatinization of PM starch decreased while that of FM starch increased after fermentation.ConclusionThe results indicate that 24‐hour natural fermentation had a significant impact of functional properties of starch without altering the structural architecture of starch granules. Therefore, fermentation can be further explored as a low‐cost alternative for starch modification.This article is protected by copyright. All rights reserved.

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“…Apparent amylose content (AAC) was determined as described by Avaro et al 26 . The absorbance of the sample was measured at 620 nm 27 (Jenway 6850; Cole Parmer Ltd, St Neots, UK).…”

Section: Methodsmentioning

confidence: 99%

Investigating the effect of natural fermentation in modifying the physico‐functional, structural and thermal characteristics of pearl and finger millet starch

Gupta,

Gaur

2023

J Sci Food Agric

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“…DF is a fraction of plant material that resists digestion by the hydrolytic enzymes present in the human gut. Food contained high DF and RS, which could possibly have a low index of digestion [71][72][73]. The recommendation of DF is 38 g/day for men and 25 g/d for women [70].…”

Section: Polyphenols and Dietary Fibermentioning

confidence: 99%

Insights into Recent Updates on Factors and Technologies That Modulate the Glycemic Index of Rice and Its Products

Ngo,

Kunyanee,

Luangsakul

2023

Foods

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Rice is a staple food and energy source for half the world’s population. Due to its quick digestion and absorption in the gastrointestinal tract, rice is typically regarded as having a high or medium–high glycemic index (GI); however, this can vary depending on the variety, nutrient compositions, processing, and accompanying factors. This report included a table of the glycemic index for rice and rice products in different countries, which could give an overview and fundamental information on the recent GI of different rice varieties. In addition, latest updates about the mechanism effects of rice nutritional profiles and processing techniques on GI were also provided and discussed. The influence of state-of-the-art GI regulation methods was also evaluated. Furthermore, the effectiveness and efficiency of applied technologies were also given. Furthermore, this review offered some aspects about the potential nutraceutical application of rice that food scientists, producers, or consumers might consider. Diverse types of rice are grown under various conditions that could affect the GI of the product. The instinct nutrients in rice could show different effects on the digestion rate of its product. It also revealed that the rice product’s digestibility is process-dependent. The postprandial glucose response of the rice products could be changed by modifying processing techniques, which might produce the new less-digestive compound or the inhibition factor in the starch hydrolysis process. Because of the significant importance of rice, this paper also concluded the challenges, as well as some important aspects for future research.

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“…Dried bananas, smoothies, ice cream, bread, flour, wine, and some functional meals are just a few examples of banana products that have undergone small-to medium-scale processing (Hiền and Thủy, 2014; Thuy et al, 2022a). Among a lot of varieties cultivated in Vietnam, the "Xiêm" banana was commonly used on an industrial scale and studied recently (Thuy et al, 2023a;Thuy et al, 2022b;Thuy and Van Tai, 2022;Tran et al, 2023). Studies on the functional characteristics of bananas have attracted more attention, especially their ability to reduce the starch digestibility index, helping to assist in the adjustment of the glycemic index when consuming starchy products fortified starch, or non-starch from bananas.…”

Section: Banana (Musa Sp)mentioning

confidence: 99%

Food Processing Waste in Vietnam: Utilization and Prospects in Food Industry for Sustainability Development

Tai

Minh

Thủy

2023

J microb biotech food sci

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Vietnam is a country that produces a variety of agricultural products, including vegetables, tubers, fruits, and processed products. Along with the increase in population, the demand for consumers also increases, and the by-products of farming are increasing and being discharged into the environment. This is one of the critical research issues that need to be solved to ensure sustainability in agriculture. This review summarized recent studies on familiar sources of by-products in Vietnam, such as banana peels, citrus peels, dragon fruit skins, rice bran, and rice husks, and their potential in the food industry. Some solutions are also proposed to solve and turn this low-value raw material into a high-value product and serve a variety of products and consumers in the food industry. Especially after the COVID-19 pandemic, the by-products contain valuable and reusable biological resources. These compounds could be future applications to support improving the consumer's immune system and various health benefits. Processed and utilized by-products from food production could not only help increase incomes for farmers, especially in developing countries like Vietnam but also could aid in ensuring food security and sustainability in agricultural production.

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Effect of different cooking conditions on resistant starch and estimated glycemic index of macaroni

Cited by 5 publications

References 38 publications

Investigating the effect of natural fermentation in modifying the physico‐functional, structural and thermal characteristics of pearl and finger millet starch

Investigating the effect of natural fermentation in modifying the physico‐functional, structural and thermal characteristics of pearl and finger millet starch

Insights into Recent Updates on Factors and Technologies That Modulate the Glycemic Index of Rice and Its Products

Food Processing Waste in Vietnam: Utilization and Prospects in Food Industry for Sustainability Development

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