Effects of Boiling and Steaming on the Carbohydrates of Sweet Corn

Zhang, Wenxia; Zhu, Baojie; Childs, Holly; Whent, Monica; Yu, Liangli; Pehrsson, Pamela R.; Zhao, Jing; Li, Ying; Li, Shaoping

doi:10.1021/acsfoodscitech.2c00103

Cited by 5 publications

(4 citation statements)

References 45 publications

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“…Many food products contain saccharide components for flavor, nutrition, and possible medicinal effects . The carbohydrate identity and profile can be used to trace the origin and evaluate authenticity and quality of food and nutraceutical products. , Disaccharides are commonly added in a variety of dietary products, and the direct identification of disaccharide isomers has been difficult.…”

Section: Resultsmentioning

confidence: 99%

Direct Identification of Disaccharide Structural Isomers Using Ambient Ionization Tandem Mass Spectrometry with In Situ Methylation

et al. 2023

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Carbohydrates play critically important roles in energy supply and biological functions in living systems. However, it has been a great challenge to identify saccharides and distinguish their isomers because they have highly similar structures and many possible positions for glycosidic linkages. In this work, an ambient ionization tandem mass spectrometry method was developed to characterize disaccharide structural isomers with in situ methylation. The direct analysis in real time ion source can be used to facilitate the methylation reaction of disaccharides with tetramethylammonium hydroxide. The hydroxyl groups of disaccharides can be methylated instantaneously, and the products can be ionized at the same time. The methylated product ions from full scan mass spectrometry (MS) and tandem MS can be used to distinguish a variety of disaccharide structural isomers with different glycosidic linkages, compositions, and configurations. Characteristic marker ions were discovered, and they can be used for the assignment of linkage type and identification of specific isomeric forms. The method was used for the direct identification of disaccharide isomers from real commercial products such as honey, wine, and milk without complex sample pretreatment or chromatographic separation.

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Section: Resultsmentioning

confidence: 99%

Direct Identification of Disaccharide Structural Isomers Using Ambient Ionization Tandem Mass Spectrometry with In Situ Methylation

et al. 2023

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“…Although raw Sona Masuri rice had a higher RS content, but steamed Mogra rice in comparison to steamed Sona Masuri rice had a greater RS content after processing. In a study conducted on sweet corn, it was revealed that boiling and steaming did not affect the total starch and water-soluble carbohydrates of sweet corn, but there was a reduction in resistance starch content (Zhang et al, 2022).…”

Section: Discussionmentioning

confidence: 99%

Effect of processing on resistant starch content of Indian rice varieties (Sona Masuri and Mogra) and its impact on postprandial blood glucose levels

Mishra,

Awasthi,

Sharma

2023

Mal J Nutr

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Introduction: Resistant starch has elicited new possibilities around the globe due to its plausible health benefits and functional properties. This research aimed to evaluate the effect of processing on the resistant starch content in selected Indian rice varieties and its effect on postprandial blood glucose levels. Methods: Two Indian rice varieties (Sona Masuri and Mogra) were evaluated for resistant starch in raw form, after boiling, steaming, and refrigeration. Thereafter, the increment in resistance starch content by different processing methods was validated by oral glucose tolerance test (OGTT) on ten healthy participants. Results: Among the two rice varieties, raw Sona Masuri had a higher resistance starch content (10.86%). After processing, resistant starch was observed to be high in steamed Mogra variety (3.52%). In the boiling process, Sona Masuri developed a higher resistant starch content (2.44%) as compared to Mogra variety (1.05%). The assessment done after refrigeration revealed a slight increase in resistant starch content in both rice varieties. Mogra variety had higher resistant starch (3.68%) than the other rice variety (2.56%) after refrigeration. Validation of increase in resistant starch content and its effect on blood glucose responses done through OGTT revealed that Mogra rice (test food) did not cause a swift spike in blood glucose level compared to glucose (reference food). Differences in blood glucose responses by test and reference food at 0, 30, 60, 90, and 120 minutes were statistically significant. Conclusion: Steamed and refrigerated Mogra rice did not cause significant increase in blood glucose.

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“…Cooking parameters of boiling and steaming were selected and modified according to a recent publication from our group. 30 Tap water was used in this study as the purpose of the experimental design was to simulate a real-world scenario. The quality of the tap water used in this study can be found in the publicly available water quality reports (https://www.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

“…The corn was rinsed with tap water and dried with a paper towel. Cooking parameters of boiling and steaming were selected and modified according to a recent publication from our group . Tap water was used in this study as the purpose of the experimental design was to simulate a real-world scenario.…”

Section: Methodsmentioning

confidence: 99%

Stability of Carotenoids in Sweet Corn: Part 1. Evaluation of Postharvest Handling and Domestic Cooking

Whent

Huang

Childs

et al. 2023

ACS Food Sci. Technol.

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Sweet corn is a rich source of dietary carotenoids. In this study, the effects of postharvest handling and cooking on carotenoids in sweet corn were investigated. The fresh bicolor sweet corn was harvested from the field, which was processed into samples that represented the two major retail types (farmers market and grocery store) and two common cooking methods (boiling and steaming). Both free and bound forms of carotenoids were analyzed by high-performance liquid chromatography and LC–MS. Nine carotenoids were identified, with lutein and zeaxanthin being the predominant ones. The postharvest handling and cooking either did not change or reduced the free carotenoids but increased the total bound carotenoids. The total carotenoids in all processed samples were not altered or slightly decreased. The percentages of total bound carotenoids in total carotenoids increased in all processed and cooked samples. The changes of individual carotenoids depended on the processing/cooking methods and the chemical structures.

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Effects of Boiling and Steaming on the Carbohydrates of Sweet Corn

Cited by 5 publications

References 45 publications

Direct Identification of Disaccharide Structural Isomers Using Ambient Ionization Tandem Mass Spectrometry with In Situ Methylation

Direct Identification of Disaccharide Structural Isomers Using Ambient Ionization Tandem Mass Spectrometry with In Situ Methylation

Effect of processing on resistant starch content of Indian rice varieties (Sona Masuri and Mogra) and its impact on postprandial blood glucose levels

Stability of Carotenoids in Sweet Corn: Part 1. Evaluation of Postharvest Handling and Domestic Cooking

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