Insights into the structural characteristics and in vitro starch digestibility on steamed rice bread as affected by the addition of okara

Tang, Zhongyue; Jia, Fan; Zhang, Zhizhu; Zhang, Wei; Yang, Jintao; Liu, Lu; Yang, Zhengbin; Zeng, Xuefeng

doi:10.1016/j.foodhyd.2020.106533

Cited by 48 publications

(35 citation statements)

References 48 publications

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“…XRD analysis indicates that the formulated flours showed a typical A-type crystalline structure of cereal starch, with strong diffraction peaks at 2θ of 15, 17, 18, and 23° ( Figure 5A ). Two extra peaks located at 2θ of 13 and 20° were also observed ( Figure 5A ) in the X-ray diffraction pattern, which changed to a V 7 -hydrate form upon extrusion cooking of starch, indicating that amylose-lipid or starch-protein-lipid complexes were formed in the formulated breads ( 40 ). This starch-lipid complex, formed by fatty acids occupying the cavities of single amylase helices, was stable, which can resist the hydrolysis of amylase ( 20 , 40 ).…”

Section: Resultsmentioning

confidence: 96%

“…Two extra peaks located at 2θ of 13 and 20° were also observed ( Figure 5A ) in the X-ray diffraction pattern, which changed to a V 7 -hydrate form upon extrusion cooking of starch, indicating that amylose-lipid or starch-protein-lipid complexes were formed in the formulated breads ( 40 ). This starch-lipid complex, formed by fatty acids occupying the cavities of single amylase helices, was stable, which can resist the hydrolysis of amylase ( 20 , 40 ). Compared with JM, intensity and area of diffraction peak at 20° were significantly increased, and crystallinity of JM-HB2-20 and JM-HB3-30 starch in bread was particularly higher.…”

Section: Resultsmentioning

confidence: 96%

“…Furthermore, crystalline structure of starch plays a decisive role in starch digestibility ( 40 ). To reveal decreased starch hydrolysis, it is necessary to further investigate changes in the crystalline structure of the formulated breads.…”

Section: Resultsmentioning

confidence: 99%

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Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread

Zhao

et al. 2021

Front. Nutr.

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Hulless barley (Hordeum vulgare L.), also known as highland barley, contains nutritional compounds, such as β-glucan and polyphenol, which can be added to wheat flour to improve the dough nutritional quality. In this study, different formulated dough samples were obtained by individually adding four hulless barley flours into flour of a wheat variety (Jimai 44, designated as JM) which has very strong gluten. The effects of hulless barley supplementation on gluten structure, dough rheological properties, bread-making properties, and starch digestibility were assessed. The results showed that compared with JM dough, substitution of hulless barley flour to wheat flour at levels ranging from 10 to 40% negatively affected gluten micro-structure and dough mixing behavior, because the cross-links of gluten network were partially broken and the dough development time and stability time were shortened. For the hulless barley-supplemented bread, specific volume was significantly (P < 0.05) increased while springiness was not greatly changed. Furthermore, the hydrolysed starch rate in hulless barley-supplemented bread was decreased, compared with that in JM bread. Importantly, the contents of β-glucan, polyphenols and flavonoids in hulless barley-supplemented bread were 132.61–160.87%, 5.71–48.57%, and 25–293.75% higher than those in JM bread, respectively. Taken together, the hulless barley-supplemented bread has been fortified with enhanced nutritional components, more desirable bread-making quality, and improved starch hydrolytic properties, which shows a great potential to use hulless barley as a health supplement.

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Section: Resultsmentioning

confidence: 96%

Section: Resultsmentioning

confidence: 96%

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Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread

Zhao

et al. 2021

Front. Nutr.

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“…Rice (Oryza sativa L.) is one of the most important cereal crops providing more than half of the world's staple food (Z. H. Zhang et al, 2020). Varieties of rice cultivars are utilized in diverse food products because of their different quality properties (Kim et al, 2019;Tang et al, 2021). Asian cultivated rice is classified into two major subspecies, Indica and Japonica (Cheng et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Structural and functional characteristics of Japonica rice starches with different amylose contents

Luo

Cheng

Wei

et al. 2021

CyTA - Journal of Food

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Fully understanding the structures and properties of starches with different amylose contents is important to agriculture and food industries. Structural and functional characteristics of three Japonica rice starches differing in amylose content (<0.5%, 18.8%, and 33.3% for waxy, normal, and high-amylose varieties, respectively) were investigated using a range of characterization methods. As amylose content increased, the weight-average molecular weight, short-range order, relative crystallinity, and lamellar peak intensity of starch decreased. High-amylose starch contained a lower proportion of A chains than waxy and normal starches. High-amylose starch displayed a C-type crystalline structure, different from the A-type crystalline structure of waxy and normal starches. Compared with waxy and normal starches, high-amylose starch exhibited higher granule size (volume-average diameter), pasting temperature and higher resistant starch content, but lower peak viscosity, breakdown viscosity, swelling power, and rapidly digestible starch content. These results can provide reference for the exploitation of Japonica rice starches. Características estructurales y funcionales de los almidones de arroz Japonica con diferentes contenidos de amilosa RESUMENPara la agricultura y la industria alimentaria es importante comprender plenamente las estructuras y las propiedades de los almidones con diferentes contenidos de amilosa. Por ello, el presente estudio se propuso investigar las características estructurales y funcionales de tres almidones de arroz Japonica que difieren en su contenido de amilosa (<0.5%, 18.8% y 33.3% para las variedades cerosa, normal y con alto contenido de amilosa, respectivamente), utilizando varios métodos de caracterización. Así, pudo constatarse que, a medida que el contenido de amilosa aumenta, disminuyen el peso molecular medio, el orden de corto alcance, la cristalinidad relativa y la intensidad del pico laminar del almidón. Por otra parte, se comprobó que el almidón de alta amilosa contiene menor proporción de cadenas A que los almidones cerosos y normales, y que presenta una estructura cristalina de tipo C, diferente de la estructura cristalina de tipo A de los almidones cerosos y normales. En comparación con los almidones cerosos y normales, en el almidón de alta amilosa se constató un mayor tamaño de gránulo (diámetro medio del volumen), mayor temperatura de pegado y mayor contenido de almidón resistente, aunque posee menor viscosidad máxima, menor viscosidad de ruptura, menor poder de hinchamiento y menor contenido de almidón rápidamente digerible. En conclusión, estos resultados pueden servir de referencia para el aprovechamiento de los almidones de arroz Japonica.

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“…[1] Rice grains can be directly cooked and can also be developed into various kinds of foods, such as rice noodles, steamed rice bread, and rice puffs. [2][3][4] Rice is mainly cultivated in warm regions of the world, for example, Asia, Africa, and the Rice Belt of the United States. [5] Grain yields of cereal crops must be increased to meet the requirements of the growing population of the earth and to maintain global food security, [6] for example, supplying cereal foods during the Covid-19 epidemic in 2020.…”

Section: Introductionmentioning

confidence: 99%

Structural, pasting and sensory properties of rice from main and ratoon crops

Wei

Zhan

Wang

et al. 2021

International Journal of Food Properties

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Ratooning was a practical approach to increase the grain yield of rice. In this research, main and ratoon crop rice were compared in quality attributes, including composition, starch morphology, starch crystalline structure, protein components, pasting property, texture, and sensory attributes of cooked rice. As compared to main crop rice, ratoon crop rice showed an increase in amylose content and a decrease in protein content. Both main and ratoon crop rice starches exhibited similar polyhedral shape and A-type crystalline structure, but the ratoon crop rice had a lower relative crystallinity. Globulin content of ratoon crop rice protein was higher than that of main crop rice protein. As compared to main crop rice flour, ratoon crop rice flour showed a decrease in pasting temperature, peak viscosity, and breakdown viscosity but an increase in final viscosity and setback viscosity. After cooking, ratoon crop rice had higher hardness, cohesiveness, gumminess, and resilience than main crop rice. In sensory evaluation conducted with trained panelists, ratoon crop rice scored higher than main crop rice in overall acceptance.

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Insights into the structural characteristics and in vitro starch digestibility on steamed rice bread as affected by the addition of okara

Cited by 48 publications

References 48 publications

Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread

Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread

Structural and functional characteristics of Japonica rice starches with different amylose contents

Structural, pasting and sensory properties of rice from main and ratoon crops

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