Physicochemical properties and starch digestibility of Scirpus grossus flour and starch

Lerdluksamee, Chutima; Srikaeo, Khongsak; Mir-Tutusaus, Josep Anton; Diéguez, Juan García

doi:10.1016/j.carbpol.2013.05.001

Cited by 11 publications

(4 citation statements)

References 43 publications

(45 reference statements)

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“…A biphasic trend of amylase hydrolysis has also been observed in starches [16]. The starch showed significantly higher hydrolysis by PPA and AAG than flour; this was in agreement with the result of Lerdluksamee et al [38], who reported that Scirpus grossus starch has a higher digestion rate than flour.…”

Section: Degree Of Hydrolysissupporting

confidence: 89%

Structural and functional properties of endosperm starch and flour from dicotyledon Mirabilis jalapa

et al. 2015

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The large endosperm of dicotyledon Mirabilis jalapa may have food and non‐food industrial applications because of its high starch content. In this study, the structural and functional properties of endosperm starch and flour from M. jalapa were investigated. Each seed (about 170.8 mg fresh weight) contained approximately 37.3 mg of dry endosperm. The endosperm contained about 80.1% starch, 1.5% soluble sugar, and 2.3% protein. Starch granules were small (about 1.5 µm) with a regular spherical shape. The starch contained about 56.5% short branch‐chain of amylopectin, 21.3% long branch‐chain of amylopectin, and 22.2% amylose. The starch and flour had CA‐type crystallinity, while the swelling power and water solubility of starch were 15.8 g/g and 17.1%, respectively. The starch had lower gelatinization temperature and higher pasting viscosity than flour. No peak and hot viscosity was observed in pasting profiles of starch and flour. The flour had higher resistance to acid and amylase hydrolysis than starch. Native, gelatinized and retrograded starches had about 16.3%, 86.6%, and 76.6% of rapidly digestible starch, and 46.5%, 2.4%, and 11.8% of resistant starch, respectively. These results were compared with those obtained from monocotyledon rice endosperm starch and flour.

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Section: Degree Of Hydrolysissupporting

confidence: 89%

Structural and functional properties of endosperm starch and flour from dicotyledon Mirabilis jalapa

et al. 2015

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“…The in-vitro starch digestibility procedure was adapted from Lerdluksamee et al (2013), Sopade and Gidley (2009) and Chanvrier et al (2007) with slight modification. Briefly, about 0.5 g of grinded samples were weighed in flask (250 ml) and then treated by 1 mL artificial saliva (porcine pancreatic alpha amylase; 250 U; A3176) and 5 ml pepsin (Sigma, P6887-250 M) in 0.02 M HCl (pH 2.0).…”

Section: In-vitro Bread Digestibility Analysismentioning

confidence: 99%

Effect of hydroxypropyl methylcellulose, protein and fat on predicted glycemic index and antioxidant property of gluten‐free bread from rice flour

Srikanlaya

Zhou

Therdthai

et al. 2022

Food Processing Preservation

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Due to the lack of gluten, hydroxypropyl methylcellulose (HPMC), whey protein concentrate (WPC) and soy protein isolate (SPI) were fortified (4 g/100 g flour) into gluten‐free bread made from rice flour. The heteropolymer structure of HPMC and protein covered starch granules, resulting in a decrease in predicted glycemic index (pGI) of bread from 84.08 to 67.20–71.04. Addition of butter reduced the pGI to 73.55. By changing the baking mode from hot air baking to microwave baking and microwave‐hot air baking, the pGI was reduced from 73.55 to 70.51–70.81 (p ≤ 0.05). With addition of HPMC or/ and protein, the gluten‐free bread exhibited stronger inhibition of 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radicals than the wheat bread. Therefore, starch digestibility of the gluten‐free bread was mainly reduced by mixture of HPMC, proteins and butter in the dough recipe. Addition of HPMC and WPC further benefited the improvement of antioxidant activity by DPPH assay. Practical applications The finding of this research was the technique to manipulate GI and antioxidant activity in the rice‐flour bread by microwave assisted baking process and addition of HPMC, WPC and butter. The outcome of this research could increase health benefit of gluten‐free bread from rice flour, in terms of slow starch digestion and high antioxidant activity.

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“…e released glucose was measured as the absorbance of the coloration using the UV-spectrophotometer at 510 nm. Total starch (%) was expressed on a dry weight basis [18].…”

Section: Total Starch and Estimated Glycemic Indexmentioning

confidence: 99%

“…Single-point measurement of starch digestion at 90 min (HI90) in the samples was also used to calculate the glycemic index (GI). Hence, using the parameter of the modified first-order kinetic model for both the rice sample and white bread (reference), the average GI (GI avg ) for each sample was calculated using the following equation [18]:…”

Section: Total Starch and Estimated Glycemic Indexmentioning

confidence: 99%

Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza sativa L.)

Chin

Therdthai

Ratphitagsanti

2020

Journal of Food Quality

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Microwaves have been applied for cooking, warming, and thawing food for many years. Microwave heating differs from conventional heating and may cause variation in the food quality. This study determined the quality of Riceberry rice (Oryza sativa L.) after microwave cooking using various rice-to-water ratios at three power levels (360, 600, and 900 W). The texture of all microwave-cooked samples was in the range 162.35 ± 5.86 to 180.11 ± 7.17 N and was comparable to the conventionally cooked rice (162.03 N). The total phenolic content (TPC) and the antioxidant activity of the microwave-cooked rice were higher than those of the conventional-cooked rice. Microwave cooking appeared to keep the TPC in the range 241.15–246.89 mg GAE/100 g db and the antioxidant activities based on DPPH and ABTS assays in the ranges 134.24–137.15 and 302.80–311.85 mg·TE/100 g db, respectively. Microwave cooking also maintained similar contents of fiber, ash, and total starch to those from conventional cooking. The glycemic index (GI) for all freshly cooked rice samples was not significantly different, and the rice was classified as a high-GI food. Microwave cooking could be recommended as an alternative technique for rice cooking due to its rapid heating regime and the comparable quality and maximized TPC and antioxidant activity of the cooked rice.

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Physicochemical properties and starch digestibility of Scirpus grossus flour and starch

Cited by 11 publications

References 43 publications

Structural and functional properties of endosperm starch and flour from dicotyledon Mirabilis jalapa

Structural and functional properties of endosperm starch and flour from dicotyledon Mirabilis jalapa

Effect of hydroxypropyl methylcellulose, protein and fat on predicted glycemic index and antioxidant property of gluten‐free bread from rice flour

Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza sativa L.)

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