Influencing factor of resistant starch formation and application in cereal products: A review

Tian, Shuangqi; Sun, Yue

doi:10.1016/j.ijbiomac.2020.01.264

Cited by 67 publications

(33 citation statements)

References 80 publications

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“…Moreover, MOLP addition increased the level of soluble dietary fibre since the soluble/insoluble dietary fibre ratio ranged from 0.1 to 0.3 for CTR and M15 biscuits, respectively. The RS represents the starch fraction that is not absorbed in the small intestine but it is fermented in the large intestine of normal human beings to produce short-chain fatty acids, thus providing a series of health benefits [17,18]. The RS content of the CTR samples (i.e.…”

Section: Parametersmentioning

confidence: 99%

“…2.7 g/100 g DM; p < 0.05) ( Table 1). The increase in the RS following MOLP addition could be attributable to interactions between the starch and other food components that may occur during baking [17][18][19]. For instance, the increasing amount of dietary fibre and proteins characterising MOLP-enriched GF biscuits could have contributed to reduce the starch gelatinization and/or the accessibility of amylase to hydrolyse the starch by acting as a physical barrier and/or by increasing viscosity [15].…”

Section: Parametersmentioning

confidence: 99%

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Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics

Giuberti

Bresciani

Cervini

et al. 2020

Eur Food Res Technol

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Dried powder from Moringa oleifera L. leaves (MOLP) could be considered a promising naturally gluten-free (GF) ingredient to be added in the formulation of GF food products aiming to improve the overall nutritional characteristics. In this work, GF biscuits were formulated by replacing a commercial GF flour mix with 0, 5, 10, and 15 g/100 g of MOLP. Chemical composition, physical and textural characteristics, starch pasting properties, and the in vitro starch digestibility were considered. Adding MOLP increased the amount of protein and total dietary fibre. Even at the lowest MOLP-substitution level, the biscuits had a total dietary fibre content > 6 g/100 g dry matter. Differences in the chemical composition might account for differences in starch properties in terms of pasting behaviour and in vitro digestibility. Using MOLP decreased the in vitro starch hydrolysis index of biscuits, the lowest value (69.3) obtained at the greatest MOLP inclusion level. In addition, an increase in the resistant starch content was reported, passing from 1.1 to 2.7 g/100 g dry matter for GF biscuits containing 0 to 15 g/100 g of MOLP. Colour, spread ratio, and hardness were affected by MOLP inclusion. Biscuits containing 15 g/100 g of MOLP were characterized by the highest hardness value (41.9 N). Substitution level of 10 g/100 g should be considered the threshold level for obtaining a product with similar spread ratio than the control.

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Section: Parametersmentioning

confidence: 99%

Section: Parametersmentioning

confidence: 99%

Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics

Giuberti

Bresciani

Cervini

et al. 2020

Eur Food Res Technol

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“…From a nutritional aspect, starch can be classified into three categories based on digestibility: rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) [5][6][7]. RS is starch that is not digested in the small intestine (of healthy individuals), and might therefore be partially fermented by the gut microflora in the large intestine [5,[7][8][9]. At present, different methods have been applied to prepare RS, including chemical, physical (hydrothermal), and enzymatic modification methods [10].…”

Section: Introductionmentioning

confidence: 99%

Properties of Potato Starch Roasted with Apple Distillery Wastewater

et al. 2020

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This study aimed to produce starch esters by roasting potato starch with apple distillery wastewater at various temperatures and aimed to determine the effects of esterification conditions on selected properties of the modified preparations. Apple distillery wastewater was concentrated, mixed with starch (30 g of dry matter per 100 g of starch), dried, and roasted at temperatures of 110, 130 or 150 °C for 3 h. The resulting preparations were rinsed 30 times with a 60% ethanol solution, dried, and disintegrated. After that, the following analyses were performed: content of substituted acids (after alkaline de-esterification) with high performance liquid chromatography (HPLC); thermal characteristics with differential scanning calorimetry (DSC); swelling power and solubility in water at 80 °C; color changes with a colorimeter; rheology of the pastes based on the plotted flow curves; and the pastes’ resistance to amyloglucosidase. Starch treatments with apple distillery wastewater at 130 and 150 °C caused significant changes to its properties when compared to the control samples of native starch and starch roasted without wastewater, including: a lower temperature and heat of pasting, lower swelling power and solubility in water, darker color, higher resistance to amyloglucosidase, and the formation of pastes with a lower viscosity.

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“…The RS is a functional dietary component that helps maintain metabolic and colonic health [ 32 , 33 ]. In the current study, the RS was measured prior to and after the cooking step to assess the thermal behavior of the selected RS-rich ingredient.…”

Section: Resultsmentioning

confidence: 99%

“…Giuberti et al [ 19 ] reported that annRS was characterized by higher thermal stability compared to the native white sorghum starch. This suggests that starch chain interactions formed during annealing are not disrupted during gelatinization, and this restricts the accessibility of the starch chains to the starch-hydrolyzing enzymes [ 33 , 34 , 35 ]. Findings agreed with those reported on GF biscuits made with increasing levels of annRS [ 21 ].…”

Section: Resultsmentioning

confidence: 99%

Potential Application of Resistant Starch Sorghum in Gluten-Free Pasta: Nutritional, Structural and Sensory Evaluations

Cervini

Gruppi

Bassani

et al. 2021

Foods

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Gluten-free (GF) pasta samples containing rice flour replaced with 0, 5, 10, 15 g/100 g (w/w) of a resistant starch ingredient from annealed sorghum starch (annRS) were formulated. The highest total dietary fiber and RS contents (p < 0.05) were measured in uncooked pasta with 15 g/100 g of annRS addition (15-annRS). After cooking, the 15-annRS pasta was characterized by an RS content of 5.8 g/100 g dry matter, confirming the thermal resistance of annRS. The use of annRS positively influenced the optimal cooking time, the cooking loss, the firmness, and the stickiness of the cooked samples, with not remarkably change in color after cooking. The starch hydrolysis index values decreased as the level of annRS increased. Despite a significant decrease in the overall sensory with increasing levels of annRS, all samples were characterized by a value > 5, which is considered the limit of acceptability. The use of annRS in GF pasta up to 15 g/100 g can contribute to creating GF products with high total dietary fiber content, slowly digestible starch properties, and without drastically compromising the sensory attributes.

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Influencing factor of resistant starch formation and application in cereal products: A review

Cited by 67 publications

References 80 publications

Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics

Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics

Properties of Potato Starch Roasted with Apple Distillery Wastewater

Potential Application of Resistant Starch Sorghum in Gluten-Free Pasta: Nutritional, Structural and Sensory Evaluations

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