Food Structure and Carbohydrate Digestibility

Mishra, Suman; Hardacre, Allan; Monro, John

doi:10.5772/51969

Cited by 30 publications

(38 citation statements)

References 69 publications

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“…The amount of resistant starch present in NERICA7 steamed for 25 min was identical to that in NERICA7 steamed for 15 min and nonparboiled WITA4. Resistant starch increased with steaming time in three of the four varieties (NERICA1, IR841, and WITA4) (Figure a) probably due to crystallization of amylose after parboiling as previously reported (Eerlingen, Crombez, & Delcour, ; Mishra, Hardacre, & Monro, ) or amylose leaching during soaking and steaming (Patindol, Newton, & Wang, ). However, for NERICA7, higher amount of resistant starch in nonparboiled compared to parboiled samples indicated more crystallization in nonparboiled samples or the presence of a high amount of type II resistant starch (Englyst et al., ).…”

Section: Resultssupporting

confidence: 80%

Appropriate parboiling steaming time at atmospheric pressure and variety to produce rice with weak digestive properties

Zohoun

Ndindeng

Soumanou

et al. 2018

Food Science & Nutrition

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Consumers with diabetes mellitus have shown interest in products with low postprandial glucose. To produce rice for this group of consumers, the effect of parboiling steaming time (0, 5, 15, 25, 35, and 45 min) and variety (NERICA1, NERICA7, WITA4, and IR841) on resistant, damaged starch fractions and glycemic response in rats was investigated. Resistant and damaged starch fractions were influenced by variety and steaming time but this was not the case for glycemic index. Nonparboiled NERICA7 and NERICA7 steamed for 25 min recorded the highest (10.07%) and lowest (2.49%) resistant starch fraction, respectively. Resistant starch correlated negatively with protein and sodium and positively with lipids. Damaged starch was high for WITA4 steamed for 45 min (26.80%) and low for nonparboiled NERICA1 (6.59%). Damaged starch correlated positively with lipid content and negatively with ash and total starch content. NERICA7 steamed for 35 min recorded the lowest postprandial glucose level 30 min after feeding (0.16 g/L), while WITA4 steamed for 15, 25, and 35 min and nonparboiled NERICA7 recorded higher levels (0.76, 0.91, 0.84, and 0.76 g/L, respectively). NERICA7 steamed for 35 min recorded both low glycemic and weak digestive properties because the glycemic index was lowest 120 min and increased steadily up to 180 min after feeding. We conclude that the digestive properties of rice depend both on the intrinsic properties of the variety and the parboiling steaming time.

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Section: Resultssupporting

confidence: 80%

Appropriate parboiling steaming time at atmospheric pressure and variety to produce rice with weak digestive properties

Zohoun

Ndindeng

Soumanou

et al. 2018

Food Science & Nutrition

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“…Starch gelatinization and degradation were not complete in white or whole wheat breads. Whole wheat breads, which contain higher levels of nonstarch polysaccharides (arabinoxylan) from cell wall components, may have even lower rates of starch gelatinization and degradation, which could limit starch digestibility by allowing the native starch structure to persist (Mishra et al 2012).…”

Section: Resultsmentioning

confidence: 99%

Reduced Gelatinization, Hydrolysis, and Digestibility in Whole Wheat Bread in Comparison to White Bread

Whitney

Şimşek

2017

Cereal Chem

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Wheat, an important crop in North Dakota and the United States, is often used for bread. Health concerns related to chronic diseases have caused a shift toward consumption of whole wheat bread. There has been some indication that the rate and amount of starch digestibility of whole wheat breads may be lower than for their refined flour counterparts. This research investigated the components of whole wheat bread that may reduce starch digestibility and impact nutritional quality. Six formulations of flour were used, which included two refined flours, two whole wheat flours, and two whole wheat flours with added starch. The starch was added to whole wheat flours to increase the starch level to that of the refined flour so that we can determine whether or not the dilution of the starch in whole wheat bread was a factor in lowering the estimated glycemic index (eGI) of whole wheat bread. White and whole wheat flours and breads were evaluated for chemical composition, baking quality by AACC International Approved Method 10‐09.01, and eGI by the Englyst assay. Whole wheat breads had significantly (P < 0.05) higher mineral, protein, arabinoxylan, and phenolic acid contents, as well as significantly (P < 0.05) lower eGI. The starch molecular weight was also significantly (P < 0.05) higher for whole wheat and whole wheat + starch breads compared with white breads. The eGIs of refined flour breads were 93.1 and 92.7, whereas the eGIs of whole wheat and whole wheat + starch breads ranged from 83.5 to 85.1. Overall, several factors in the whole wheat bread composition can be found to affect the quality and starch hydrolysis.

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“…Bacterial enzymes in the colon ferment NSPs (cellulose, hemicelluloses, and pectin) in the anaerobic environment of the colon producing SCFAs, the yields and ratios depending upon which polysaccharide is fermented. Up to 10% of dietary energy is provided by the metabolism of the SCFAs produced (Mishra et al., 2012; Mishra and Monro, 2012). Pectin yields more acetate (Englyst and Hudson, 1987), β-glucan more acetate and propionate than butyrate (Hughes et al., 2008), and arabinoxylan more acetate and butyrate than propionate (Hughes et al., 2007).…”

Section: Physiological Aspectsmentioning

confidence: 99%

Role of polysaccharides in food, digestion, and health

Lovegrove

Edwards

Noni

et al. 2015

Critical Reviews in Food Science and Nutrition

432

230

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Polysaccharides derived from plant foods are major components of the human diet, with limited contributions of related components from fungal and algal sources. In particular, starch and other storage carbohydrates are the major sources of energy in all diets, while cell wall polysaccharides are the major components of dietary fiber. We review the role of these components in the human diet, including their structure and distribution, their modification during food processing and effects on functional properties, their behavior in the gastrointestinal tract, and their contribution to healthy diets.

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Food Structure and Carbohydrate Digestibility

Cited by 30 publications

References 69 publications

Appropriate parboiling steaming time at atmospheric pressure and variety to produce rice with weak digestive properties

Appropriate parboiling steaming time at atmospheric pressure and variety to produce rice with weak digestive properties

Reduced Gelatinization, Hydrolysis, and Digestibility in Whole Wheat Bread in Comparison to White Bread

Role of polysaccharides in food, digestion, and health

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