Effects of Different Processing Methods and Internal Components on Physicochemical Properties and Glycemic Index of Adzuki Bean Powder

Abstract

The estimated glycemic index (eGI) value of adzuki bean powder prepared by steamed cooking (SC), extruded cooking (EC) and roller cooking (RC) was studied comparatively. Results showed that RC had the highest eGI, with 80.1, and both EC and SC resulted in a lower eGI value of 70.0 and 49.7, respectively. Compared with the EC and RC methods, the SC method provided a more intact physical barrier for starch digestion, resulting in a less destroyed cell structure. As the essential components that form the cell wall, the study further investigated the effects of protein and fiber on physicochemical properties, in vitro starch digestibility and the eGI of adzuki bean powder processed with the SC method. Viscozyme and Protamax were used to obtain the deprotein and defiber samples. Results showed that the SC treatment with Viscozyme and Protamax, respectively, had significant effects on in vitro starch digestibility. The eGI of different samples were given as follows: steamed cooking adzuki bean powder (49.7) < deproteined adzuki bean powder (60.5) < defibered adzuki bean powder (83.1), which indicates that fiber may have a greater influence on the eGI than protein.

Phenolic profile, alpha-amylase inhibitory activity, and in vitro glycemic index of adzuki beans

“…1 < G24. The GIs of these adzuki beans were lower than those of whole beans (81), mung beans (82), and adzuki beans (83). Previous studies have suggested that phenolics impose positive effects on postprandial blood glucose levels in aspects of inhibiting amylase activities, decreasing glucose absorption, 10.3389/fnut.2022.1063602 and stimulating insulin secretion.…”

Culinary strategies to manage glycemic response in people with type 2 diabetes: A narrative review

“…Food integrity and structure also influence GR in people with T2D ( 14 , 44 , 53 – 55 ). Those foods that preserve their original structure, without being subjected to any processing technique ( 27 , 56 ), expose their nutrients within the food matrix.…”

“…Some studies have shown the importance of maintaining food structure in order to reduce GR ( 53 – 55 ). Comparing the size particles of foods such as oats (flour vs. flakes), an increase in blood glucose was observed after consuming the flour due to a greater availability of starch compared to whole flakes.…”