In vitro digestibility, crystallinity, rheological, thermal, particle size and morphological characteristics of pinole, a traditional energy food obtained from toasted ground maize

Carrera, Y.; Utrilla-Coello, Rubí G.; Bello-Pérez, Arturo; Alvarez-Ramı́rez, José; Vernon‐Carter, E.J.

doi:10.1016/j.carbpol.2015.01.044

Cited by 24 publications

(20 citation statements)

References 26 publications

(24 reference statements)

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“…The result was consistent with several other studies . The decrease in RC of H‐GBR starch might have resulted from the partial melting of amylose . Furthermore, the decreased relative content of amylopectin might be another cause .…”

Section: Resultssupporting

confidence: 92%

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High-temperature air-fluidization-induced changes in the starch texture, rheological properties, and digestibility of germinated brown rice

Shi

et al. 2017

Starch - Stärke

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Germinated brown rice (GBR) is rich in nutrients, but its rapid starch digestibility after germination is not conducive to human health. Thermal treatment has been proven to be an efficacious approach to reduce the digestibility of starch. In this study, a high‐temperature air fluidization (HTAF) treatment was employed, and its effects on the starch texture, rheological properties, and in vitro digestibility of GBR at 110–150°C were investigated. The results indicated that starch gelatinization played a major role in altering the properties of GBR in thermal processing. During thermal treatment, starch gelatinization partially occurred, and the connection between the chemical bonds became loose, as determined by differential scanning calorimetry (DSC) and Raman spectroscopy, respectively. Accordingly, the crystal structure of GBR changed from A‐type to A + V‐type as determined by X‐ray diffraction (XRD). Meanwhile, the pasting viscosity and gelatinization temperature of GBR increased significantly. Furthermore, changes in the crystal properties, granule structure, and gelatinization of the starch induced a reduction in the digestibility of GBR. After HTAF treatment at 110, 130, and 150°C, the SDS levels of GBR increased by 5.70, 7.76, and 8.91%, and those of RS increased by 4.03, 7.97, and 11.61%, respectively, whereas those of RDS decreased by 9.73, 16.73, and 20.52%, respectively.

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Section: Resultssupporting

confidence: 92%

“…The result was consistent with several other studies [22]. The [40]. Furthermore, the decreased relative content of amylopectin might be another cause [41].…”

Section: X-ray Diffraction Analysissupporting

confidence: 93%

High-temperature air-fluidization-induced changes in the starch texture, rheological properties, and digestibility of germinated brown rice

Shi

et al. 2017

Starch - Stärke

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“…B). This phenomenon corresponded to a previous study, in which maize starch was covered by a membrane because of amylose exudation during roasting .…”

Section: Resultssupporting

confidence: 91%

Effects of high-temperature air fluidization (HTAF) on the structural, functional, and in vitro digestive properties of corn

Duan

Shi

et al. 2016

Starch - Stärke

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The antioxidant activity of corn has been previously demonstrated to increase significantly after high‐temperature air fluidization (HTAF) treatment at 160°C for 60 s. In this study, the structural and functional properties, as well as the in vitro digestibility of corn, were studied under the same conditions. After HTAF treatment, the degree of gelatinization of corn starch increased from 10.79 to 24.60%, which greatly reduced the relative crystallinity of corn starch from 32.17 to 16.15% and transformed corn starch crystals from the A‐type to the A + V‐type. The pre‐gelatinization also caused amylose leaching as reflected by SEM. Meanwhile, the onset and peak gelatinization temperatures increased significantly, whereas the peak, final, setback, and breakdown viscosities of corn starch decreased significantly. Most importantly, after HTAF treatment, the hydrolysis rate of corn starch greatly improved, and the slowly digestible starch (SDS) significantly increased by 4.79% at the cost of resistant starch. Meanwhile, the rapidly digestible starch increased slightly, thereby increasing the glycemic index (GI) of corn by 5.13%. In summary, HTAF treatment could be used as an effective method to improve not only the antioxidant activity but also the digestibility of corn that contains a higher amount of SDS.

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“…3-A4-B4-C4) revealed that starch granules in clusters seem to be glued with neighboring ones and the slots between them visible at native flour were shallow and filled in MW-treated ones. Such sealing could be the result of amylose exudation during the thermal treatment of native flour as previously reported (Carrera et al, 2015). Such behavior was not reported for isolated starch treatment and presents the additional difference between HMT treatment of starch and flour.…”

Section: Morphology Of Samplesmentioning

confidence: 77%

Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties

Villanueva

Harasym

Muñoz

et al. 2018

Journal of Food Engineering

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The microwave radiation thermal treatment of rice flour was studied and its impact on physical and structural characteristic in relation to the initial moisture content (IMC) (20% and 30%) was evaluated. To explain the fundamentals of observed changes the microwave radiation absorption capacity of flour as well as temperature and moisture change during the treatment were evaluated. The flour particle morphological structure as well as crystallinity/amorphous region ratio changed after the treatment. The flour thermal properties also altered revealing IMC significant impact on the gelatinization temperature, that rised up to 3ºC, and the amylopectin retrogradation extent that increased up to a 7% in the most intense microwave-treated flours with respect to the native flour. Lower peak, setback and breakdown viscosities -that decreased with respect to the native flour up to 42%, 34% and 86% respectively-and higher pasting temperatures -that increased up to 10 ºC-were also observed. An exceptional microwave irradiation efficiency resulting in rice flour physical changes in significantly shorter times, 4-8 min, than conventional heat-moisture treatment processes was concluded.

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In vitro digestibility, crystallinity, rheological, thermal, particle size and morphological characteristics of pinole, a traditional energy food obtained from toasted ground maize

Cited by 24 publications

References 26 publications

High-temperature air-fluidization-induced changes in the starch texture, rheological properties, and digestibility of germinated brown rice

High-temperature air-fluidization-induced changes in the starch texture, rheological properties, and digestibility of germinated brown rice

Effects of high-temperature air fluidization (HTAF) on the structural, functional, and in vitro digestive properties of corn

Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties

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In vitro digestibility, crystallinity, rheological, thermal, particle size and morphological characteristics of pinole, a traditional energy food obtained from toasted ground maize

Cited by 24 publications

References 26 publications

High-temperature air­-fluidization-induced changes in the starch texture, rheological properties, and digestibility of germinated brown rice

High-temperature air­-fluidization-induced changes in the starch texture, rheological properties, and digestibility of germinated brown rice

Effects of high-temperature air fluidization (HTAF) on the structural, functional, and in vitro digestive properties of corn

Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties

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Product

Resources

About

High-temperature air-fluidization-induced changes in the starch texture, rheological properties, and digestibility of germinated brown rice

High-temperature air-fluidization-induced changes in the starch texture, rheological properties, and digestibility of germinated brown rice