Effect of guar gum on the physicochemical properties and in vitro digestibility of lotus seed starch

Improvement in pasting, thermal properties, and in vitro digestibility of isolated Amaranth starch ( Amaranthus cruentus L.) by addition of almond gum and gum ghatti powder

“…For Lotus seed starch, it was seen that incorporation of gaur gum result in decreased quantity of rapidly digestible starch, as well as rise in the resistant starch. The changes in crystal structure and viscosity partially explained the reduced digestibility (Zheng et al, 2018). Kong et al (2020) also shown that in vitro digetion of wheat starch reduced with the addition of polysscharides.…”

Improving the in vitro digestibility of rice starch by thermomechanically assisted complexation with guar gum

“…GG can be incorporated into starch-based food products through forming hydrogen bonding, van der Waals forces, and other non-covalent forces with starch chains. These interactions induce the rearrangement of starch chains to form more-ordered aggregates, which are more resistant to amylase (Zheng et al, 2019). Besides, the aqueous solution formed by GG has a high viscosity,…”

“…In other words, with more GG added, GG may provide a spatial resistance (Bordoloi et al, 2012;. Increasing the amount of GG enhances the interaction between GG and starch chains and promotes the formation of an ordered, complexed structure (Zheng et al, 2019). While the ordered structure formed by starch chains highly depends on strong hydrogen bonding interactions and chain arrangements, there are also many weak hydrogen bonds between starch chains.…”

“…However, limited research can be found regarding the effect of extrusion on the GG complexation with starch. GG molecules may induce chain rearrangement and aggregation through non-covalent interactions, such as hydrogen bonding and van der Waals forces, thus, changing the susceptibility of starch molecules to enzymes (Zheng et al, 2019). This current study aimed at understanding the combined effects of GG addition and extrusion treatment, for which the digestibility of micro-extruded rice starch (MERS) complexed with GG was analyzed using scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), small-angle X-ray scattering (SAXS), and 13 C nuclear magnetic resonance (NMR).…”

Incorporation of Tannic Acid in Food-Grade Guar Gum Fibrous Mats by Electrospinning Technique

“…Guar gum (GG), which is one type of galactomannan acquired from the seeds of Cyamopsis psoraloides , is a naturally occurring hydrocolloid polysaccharides [13,14]. Due to its natural nontoxic, biodegradable, and cost-effective properties, GG has been considered a substitute for starch in food industry because this dietary polysaccharide is admittedly resistant to human digestion and absorption, with cholesterol and glucose lowering effects [15,16]. It also has been widely employed as food additives to affect the physicochemical properties of various food products such as ice cream, bakery products, beverages, etc.…”