Influence of storage temperature and autoclaving cycles on slowly digestible and resistant starch (RS) formation from partially debranched rice starch

Abstract

In this study, optimum conditions to produce slowly digestible starch (SDS) and RS from rice starch were investigated as a function of pullulanase concentrations, storage temperature, and autoclavingcooling cycles. Then, the physicochemical properties of the rice starches obtained were compared with native rice starch. Response surface methodology (RSM) was used to evaluate the effects of independent variables, namely the enzyme (pullulanase) concentration (X 1 ), storage temperature (X 2 ), and autoclaving-cooling cycle (X 3 ) on the production of SDS and RS fraction. The optimum conditions for SDS and RS occurred in the treatment with application of pullulanase at 482 and 610 mL, and storage temperature at 36 and 638C with autoclaving cycles of three times, respectively. SDS and RS obtained through optimum conditions showed higher amylose content and water solubility index as compared to native starch. While the SF and water absorption index were lower than native starch. The extent of hydrolysis a-amylose decreased in the order cooked starch>SDS>RS>native starch. SDS and RS had lower RVA parameters (except pasting temperatures) than native starch.

Effect of cross‐linking on the physicochemical, functional and digestibility properties of starch from Macho (Musa paradisiaca L.) and Roatan (Musa sapientum L.) banana varieties

“…The inclusion of RS as a portion of dietary fiber and the interest in consuming foods with high dietary fiber content is motivated by positive contributions to the health of consumers . Additionally, an important amount of slowly digestible starch (SDS) was detected for both cross‐linked banana starches, which is an important issue because of the health benefits associated with these starch fractions .…”

“…Consumption of foods with a low GI has been related to the possibility of reducing the risk of chronic‐degenerative diseases associated with diet, e.g., Type‐2 diabetes, cardiovascular diseases and obesity. Therefore, understanding the digestion mechanisms of SDS and glucose delivered in the small intestine is a current topic of intense research .…”

Verification of autoclaving-cooling treatment to increase the resistant starch contents in food starches based on meta-analysis result

“…It is recognized to impact gut bacteria, act as pre-and probiotics, has a role in preventing colon cancer, and help to overcome gastrointestinal dysfunction (2). RS is known to have a hypoglycemic effect, Faridah et al 10.3389/fnut.2022.904700 which can lower fasting blood glucose levels, increase insulin secretion and improve insulin sensitivity (3). According to Kumar et al (4) and Lemlioglu-Austin et al (5), the higher the content of RS in the sample, the lower the glycaemic index value produced.…”

“…Several studies stated that the more cycles used, the higher the RS content increase (1,(9)(10)(11). However, Ratnaningsih et al (12) reported that autoclaving-cooling 1 cycle resulted in higher RS content than autoclaving-cooling with 3 cycles and 5 cycles.…”

Developments in modulating glycaemic response in starchy cereal foods

“…Wet heat processing has been found to increase RS as well as reduce RS in various cereal foods and this was largely attributed to differences in methods of RS assay . Nonetheless, changes in RS after heat processing are a consequence of the cooling conditions, and subsequent reheating and cooling cycles .…”