Physicochemical properties and enzymatic hydrolysis of different starches in the presence of hydrocolloids

Gularte, Márcia Arocha; Rosell, Cristina M.

doi:10.1016/j.carbpol.2011.02.025

Cited by 104 publications

(66 citation statements)

References 27 publications

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“…Starch digestibility of gluten-free bread was determined in the powders using AACC methods [13], with the modification reported by Arocha Gularte and Rosell [14]. According to the hydrolysis rate of starch, three different fractions were quantified as suggested Englyst et al [15].…”

Section: In Vitro Starch Digestibility and Estimated Glycaemic Indexmentioning

confidence: 99%

Chemical Composition and Starch Digestibility of Different Gluten-free Breads

Segura

Rosell

2011

Plant Foods Hum Nutr

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221

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The increasing demand for gluten-free products has favoured the design of numerous gluten-free bakery products which intended to mimic the quality characteristics of wheat bakery products. The objective of this study was to evaluate the nutritional pattern of gluten-free breads representative of the Spanish market for this type of products. The protein, fat and mineral content of the gluten-free breads showed great variation, ranging from 0.90 to 15.5 g/100 g, 2.00 to 26.1 g/100 g and 1.10 to 5.43 g/100 g, respectively. Gluten-free breads had very low contribution to the recommended daily protein intake, with a high contribution to the carbohydrate dietary reference intake. Dietary fiber content also showed great variation varying from 1.30 to 7.20 g/100 g. In vitro enzymatic hydrolysis of starch showed that the most predominant fraction was the rapidly digestible starch that varied from 75.6 to 92.5 g/100 g. Overall, gluten-free breads showed great variation in the nutrient composition, being starchy based foods low in proteins and high in fat content, with high glycaemic index.

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Section: In Vitro Starch Digestibility and Estimated Glycaemic Indexmentioning

confidence: 99%

Chemical Composition and Starch Digestibility of Different Gluten-free Breads

Segura

Rosell

2011

Plant Foods Hum Nutr

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221

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“…Starch hydrolysis was measured using AACC method 32-40-01 [14], modified by Gularte and Rosell [17]. Flours (0.1 g) placed in 10 mL Pyrex tubes was suspended in 2 mL of ethanol (80% w/w) and incubated at 85 °C in a shaking water bath (50 rpm) for 5 min and then centrifuged (2000 × g, 10 min, at room temperature).…”

Section: Resistant Starch Contentmentioning

confidence: 99%

Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment

Román

Martínez

Rosell

et al. 2017

International Journal of Biological Macromolecules

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Extrusion is an increasingly used type of processing which combined with enzymatic action could open extended possibilities for obtaining clean label modified flours. In this study, native and extruded maize flours were modified using branching enzyme (B) and a combination of branching enzyme and maltogenic α-amylase (BMA) in order to modulate their hydrolysis properties. The microstructure, pasting properties, in vitro starch hydrolysis and resistant starch content of the flours were investigated. Whereas BMA treatment led to greater number of holes on the granule surface in native samples, B and BMA extruded samples showed rougher surfaces with cavities. A reduction in the retrogradation trend was observed for B and BMA native flours, in opposition to the flat pasting profile of their extruded counterparts. The glucose release increased gradually for native flours as the time of reaction did, whereas for extruded flours a fast increase of glucose release was observed during the first minutes of reaction, and kept till the end, indicating a greater accessibility to their porous structure. After 16 hours of hydrolysis, resistant starch content was lower for treated extruded samples. These results suggested that, in enzymatically treated extruded samples, changes produced at larger hierarchical levels in their starch structure could have masked a slowdown in the starch digestion properties.

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“…The swelling volume (SV) was determined following the method reported by Gularte and Rosell (2011) with slight modification. Samples (1 g±5 mg) were placed in a graduated cylinder and mixed with distilled water (10 ml), then kept at room temperature for 24 h. The swelling volume was calculated by dividing the total volume of the swollen sample by the original dry weight of the sample.…”

Section: Flour Hydration Propertiesmentioning

confidence: 99%

Influence of germination time of brown rice in relation to flour and gluten free bread quality

Cornejo

2015

J Food Sci Technol

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The effect of germination time on physicochemical characteristics of brown rice flour and its effect on gluten free bread qualities have been investigated. Germination was carried out at 28°C and 100 % RH for 12, 24 and 48 h; brown rice and soaked brown rice was also analyzed. Significant changes on hydration and pasting properties of brown rice flour were found during germination. The starch degradation by enzyme activity could be evidenced with the decrease in viscosity and water binding capacity (WBC). No significant effect in specific volume, humidity and water activity of the gluten free bread was found as germination time increase, but a significant softness of the crumb was obtained. However, at 48 h of germination, the intense action of α amylase could result in excessive liquefaction and dextrinisation, causing inferior bread quality. Overall, germinated rice flour showed appropriate functionality for being used as raw ingredient in gluten free breadmaking.

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Physicochemical properties and enzymatic hydrolysis of different starches in the presence of hydrocolloids

Abstract: 20Hydrocolloids are largely used in food processing because of their functional properties, but 21 scarce information is available about the direct impact of different hydrocolloids on the starch

Cited by 104 publications

References 27 publications

Chemical Composition and Starch Digestibility of Different Gluten-free Breads

Chemical Composition and Starch Digestibility of Different Gluten-free Breads

Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment

Influence of germination time of brown rice in relation to flour and gluten free bread quality

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