Physicochemical properties and starch digestibility of whole grain sorghums, millet, quinoa and amaranth flours, as affected by starch and non-starch constituents

Srichuwong, Sathaporn; Curti, Delphine; Austin, Sean; King, Roberto; Lamothe, Lisa; Gloria-Hernández, Hugo

doi:10.1016/j.foodchem.2017.04.019

Cited by 154 publications

(138 citation statements)

References 29 publications

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“…Starch isolated from the white and red varieties of sorghum grains by alkaline‐protease wet milling was found to have low damaged starch content compared to starches isolated by dry milling . Dry‐milling process promotes the greater degree of starch fragmentation and consequently a higher amount of damaged starch, which affect directly the physicochemical properties of starch.…”

Section: Methods Of Starch Extractionmentioning

confidence: 99%

Methods for Extracting Cereal Starches from Different Sources: A Review

et al. 2019

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The versatility of starch products is such that they are used as ingredients and functional supplements in a variety of food, nonfood, and feed applications. As starch is the largest constituent of cereal grains, there is an increasing interest in the isolation of the product from starch sources. Besides that, cereals are the main raw material used for the isolation and extraction of starch. The method of cereal starch isolation is influenced mainly by protein solubility, the level of protein-starch interaction, and characteristics of the starch granules. This review discusses traditional methods as well as recent advances in the extraction of cereal starches. The present review is important for understanding the effects of the particular characteristics of each cereal source in the starch extraction, including the size and morphology of starch granules, the composition of proteins with different solubilities, and protein-starch interactions. This information may avoid waste of reagents and unnecessary steps and facilitate the starch extraction process

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Section: Methods Of Starch Extractionmentioning

confidence: 99%

Methods for Extracting Cereal Starches from Different Sources: A Review

et al. 2019

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“…Chia seed is also a source of dietary fiber (35%) (da Silva et al, 2017) in higher levels than other seeds, such as amaranth (7.3%), quinoa (7.0%), and corn (8.3%) (Srichuwong et al, 2017). Insoluble fiber is also present in greater quantity in chia (Table 1).…”

Section: Bioactive Compounds Of Chiamentioning

confidence: 99%

Chia Seed (Salvia hispanica L.) as a Source of Proteins and Bioactive Peptides with Health Benefits: A Review

Grancieri

Martino

Mejía

2019

Comp Rev Food Sci Food Safe

182

121

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The consumption of chia seed (Salvia hispanica L.) has increased in recent years due its high content of omega‐3 fatty acids and dietary fiber. This seed also has a high concentration of proteins and essential amino acids, becoming a promising source of bioactive peptides. The objective of this review was to identify the composition and the beneficial effects of chia seeds (S. hispanica L.), their proteins, peptides, and their potential impact on human health. The UniProt database was used to identify the chia proteins and their amino acid sequences. The BIOPEP database was used to analyze the peptides's bioactive potential. A total of 20 proteins were cataloged in chia seed, 12 of those were involved in the regular metabolic processes of the plant cells. However, eight proteins were specifically related to production and storage of plant lipids, thus explaining the high concentration of lipids in chia seeds (around 30%), especially omega‐3 fatty acids (around 20%). The analyses of amino acid sequences showed peptides with bioactive potential, including dipeptidyl peptidase‐IV inhibitors, angiotensin‐converting enzyme inhibitors, and antioxidant capacity. These results correlated with the main health benefits of whole chia seed in humans such as antioxidant capacity, and hypotensive, hypoglycemic, and anticholesterolemic effects. Such relation can be associated with chia protein and peptide compositions and therefore needs further investigation in vitro and in vivo.

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“…Islas-Hern andez et al (2007), pointed out to a similar result evaluating the in vitro GI of corn tortillas prepared at different storage times with 80:20 corn/amaranth flours (average in vitro GI > 95). Differences in the inherent composition and fine structure characterising starch from the referred flours, the presence of the nonstarch components encapsulating starch granules (primarily protein and soluble fibre), along with the different processing conditions, can contribute to explain these findings (Srichuwong et al, 2017).…”

Section: Gluten-free Foods: High Amylose Starchesmentioning

confidence: 99%

Reducing the glycaemic index and increasing the slowly digestible starch content in gluten‐free cereal‐based foods: a review

Giuberti

Gallo

2017

Int J of Food Sci Tech

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SummaryCommercially available gluten-free (GF) cereal-based foods are generally characterised by a lower nutritional quality than their gluten-containing counterparts, relatively lower resistant starch (RS) content, along with higher glycaemic index (GI) often being reported. To overcome this nutritional imbalance, extensive research has been conducted to investigate the preparation of a new generation of staple GF products. This review reported the main strategies currently adopted in GF cereal-based food recipes to formulate products with overall slowly digestible starch properties. They are mainly obtained by the utilisation of alternative ingredients to be incorporated into standard food formulation (including native starch and GF flours) or by technological treatments that may contribute to impact starch digestibility. Considering data from in vitro digestion trials, indications suggested that, aiming to obtain a RS content of about 5% (dry weight) and lowering the in vitro GI values, the minimum high amylose starch (amylose >60%) replacement level in GF bread and cookie formulations should be in the order of 20% by weight of total flours. Overall, with respect to un-substituted GF foods, two-to three-times higher RS contents, along with a parallel in vitro GI decrease (up to À50%), were obtained for GF pasta and ready-to-eat snacks enriched with legume flours at inclusion levels from 40% to 100% by weight of total flours. The use of flours from pseudocereals (e.g., quinoa, amaranth and buckwheat) with and without sourdough did not always guarantee favourably slowly digestible starch GF foods.

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Physicochemical properties and starch digestibility of whole grain sorghums, millet, quinoa and amaranth flours, as affected by starch and non-starch constituents

Cited by 154 publications

References 29 publications

Methods for Extracting Cereal Starches from Different Sources: A Review

Methods for Extracting Cereal Starches from Different Sources: A Review

Chia Seed (Salvia hispanica L.) as a Source of Proteins and Bioactive Peptides with Health Benefits: A Review

Reducing the glycaemic index and increasing the slowly digestible starch content in gluten‐free cereal‐based foods: a review

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