Processing and storage of Indian cereal and cereal products alters its resistant starch content

Vaidya, Ruchi H.; Sheth, Mini

doi:10.1007/s13197-010-0151-9

Cited by 37 publications

(30 citation statements)

References 15 publications

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“…Significant increase in RS content by 1.3, 1.5 and 1.7 fold in maize rotla, chapatti and pearl millet rotla respectively, was also observed by Vaidya et al 28 .…”

Section: Resultssupporting

confidence: 71%

“…The RS value for Paratha was significantly higher than Chapatti and Puri (P>0.05), whereas the difference between the RS content of Paratha and Bhatura was not statistically significant (P>0.05). Increase in RS value in shallow fried preparations has been reported in a study 28 in which shallow fried Paratha showed a non-significant increase in RS value as compared to raw wheat flour, whereas Thepla made out of pearl millet showed significantly higher RS value than raw pearl millet.…”

Section: B S Yadavsupporting

confidence: 56%

“…Increase in RS content of cereal products on storing at 4 0 C during 12 and 24 h was shown by Vidya et al 28 . Chou et al 33 reported increase in RS content of potato samples after water bath treatment and storage time of 7 and 14 days.…”

Section: Resultsmentioning

confidence: 80%

“…Premavalli et al 29 have reported findings of a study in which the RS content of Wheat roti (chapatti) was found to be 1.4g/ 100g total starch. In another study 28 , RS content in chapatti, paratha, puri (all made from wheat flour) was found to be 2.9g%, 2.2g%,and 1.4g% (dry weight basis) respectively. In both these studies RS values reported are higher than the values obtained in the current study.…”

Section: Resultsmentioning

confidence: 91%

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Estimation of Resistant Starch Content of Selected Routinely Consumed Indian Food Preparations

Nigudkar

2014

Curr Res Nutr Food Sci

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Resistant Starch, an important component of the diet, shows the potential health benefits against lifestyle diseases and many other health conditions. Resistant Starch (RS) refers to the portion of starch and starch products that resist digestion as it passes through the gastrointestinal tract, gets fermented in the colon by colonic microflora and produces short chain fatty acids which directly or indirectly help in preventing and/or controlling many diseases.Since the main sources of RS in the Indian diet are starchy foods like varieties of cereals, cereal products, roots and tubers, raw and processed legumes etc.it becomes important to determine the RS content of typical traditional Indian starchy cereal and legume preparations.Therefore the aim of this research was to estimate the RS content of selected, routinely consumed Indian food preparations and to determine the change in RS content of cereal and pulse preparations on cooking and on storage. RS content was estimated for two varieties of rice and four rice preparations, whole and refined wheat flour and four preparations made using these flours, legumes like whole moong, Kabuli chhana, Chana flour and preparations made using them. Five of these preparations were also analyzed for their RS content after an overnight storage in the refrigerator, to understand the effect of storage on their RS content. Amount of RS was estimated using the procedure given by Parchure and Kulkarni. RS content in freshly cooked preparations was compared with RS content in equivalent amount of raw ingredients. RS content of freshly cooked preparations was also compared with RS in equivalent amount of cooked and stored samples. Comparison of means was done using paired t test. One-way ANOVA was also used to compare RS content of freshly cooked rice preparations, wheat preparations and legume preparations. P< 0.05 was considered statistically significant.The RS content of raw food samples ranged from as low as 0.50g% in whole wheat flour to 27.67g% in Kolam rice. The two varieties of rice, Basmati and Kolam contained 20.22g% and 27.67g% RS respectively whereas Whole wheat flour and Refined wheat flour contained 0.50g% and 0.65g% RS respectively. The RS in raw legumes was 1.93g%, 1.98g% and 4.52g% in Kabuli Chana, Chana flour and Whole Moong respectively.Among four freshly cooked rice preparations RS varied from 0.46g% in cooked Kolam to 0.78g% in Khichdi. Among four wheat preparations (freshly cooked) RS content varied from 0.47g% in Puri to 0.61g% (food as eaten) in paratha. Chapatti and Bhatura contained 0.49g% and 0.54g% RS (food as eaten) respectively.RS in legume preparations ranged from 0.09g% in freshly cooked Pithle to 2.38g% in cooked Chole. The RS values for germinated Moong, Moong Usal, and soaked Kabuli chana were 0.79g%, 0.87g% and 0.73g% (food as eaten) respectively.In case of rice preparations RS content was significantly lower in all the four freshly cooked rice products as compared to RS in equivalent amount of raw rice. All freshly cooked wheat products ...

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“…Significant increase in RS content by 1.3, 1.5 and 1.7 fold in maize rotla, chapatti and pearl millet rotla respectively, was also observed by Vaidya et al 28 .…”

Section: Resultssupporting

confidence: 71%

Section: B S Yadavsupporting

confidence: 56%

Section: Resultsmentioning

confidence: 80%

Section: Resultsmentioning

confidence: 91%

See 2 more Smart Citations

Estimation of Resistant Starch Content of Selected Routinely Consumed Indian Food Preparations

Nigudkar

2014

Curr Res Nutr Food Sci

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“…This is may be attributed to that soaking in hot water and pressure cooking causes significant increase in starch digestibility [49], where the starch gelatinization has taken place, accompanied with molecular breakdown resulted in higher exposure of the starch fractions to the digestive enzymes [19], and with the increase in the degree of parboiling, the digestibility increased [46]. The reason for lesser digestibility shown by popped rice paper, probably due to that tempering in salt, followed by popping with hot air convection, helped in formation of resistance starch [50]. This resistant form of starch is considered dietary starch, that resist the digestion and give lesser digestibility than dry roast parboiling treatment [51].…”

Section: In Vitro Starch Digestibility Of Broken Rice Flour and Untrementioning

confidence: 99%

Production of Gluten-Free Rolled Paper from Broken Rice by Using Different Hydrothermal Treatments

Abdel-Haleem¹

2016

IJNFS

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Abstract:The aim of this study is to produce Gluten-Free rolled paper from broken rice by using different hydrothermal treatments. Pressure parboiling, dry roast parboiling, and popping treatments were applied to enhance the functionality of lowamylose broken rice flour. The effects of hydrothermal treatments on the morphological, physicochemical, as well as sensory properties of the produced Gluten-Free rolled papers were studied. Morphological examination of hydrothermal treated flours showed gelatinized and enlarged starch granules with different shapes, and fractures in the surface, especially in dry roasted parboiled flour. For chemical composition (g/100g), protein (6.7 -3.57), total starch (81.67-76.36) and amylose (17.27 -14.18) significantly decreased in rice papers produced from hydrothermal treated flours, while fat (1.67 -1.82) and ash (1.62 -2.68) significantly increased. In vitro starch digestibility showed a significant increase (80 -99.73 g glucose/ 100g) in rice papers produced from dry roast parboiling and popping treatments. Rice paper batters produced from hydrothermal treatments had a noticeable viscosity pattern characterized by a non-Newtonian pseudoplastic flow behavior. A significant reduction in lightness value (89.77 to 60.42) occurred, while a significant increase in redness (0.33 to 1.54) and yellowness (3.75 -20.59) values were observed in all rice papers produced from hydrothermal-treated flours. Tensile strength (0.14 -0.36 N/mm 2 ) and % elongation at break (43 -57%) significantly increased in rice papers produced from parboiling treatments, while fracture toughness increased (2.76-5.51 N/mm 3/2 ) in rice paper produced from popping treatment. Sensory evaluation indicated significant improvement in freshness, rollability, and the overall scores in rice papers produced from parboiling treatments. Results could be a value addition for processing of low-amylose broken rice flour and delivering high quality rice paper to consumers who are more concerned about Gluten-Free products.

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Green banana resistant starch: A promising potential as functional ingredient against certain maladies

Munir,

Alam,

Nadeem

et al. 2024

Food Science & Nutrition

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This review covers the significance of green banana resistant starch (RS), a substantial polysaccharide. The food industry has taken an interest in green banana flour due to its 30% availability of resistant starch and its approximately 70% starch content on a dry basis, making its use suitable for food formulations where starch serves as the base. A variety of processing techniques, such as heat‐moisture, autoclaving, microwaving, high hydrostatic pressure, extrusion, ultrasound, acid hydrolysis, and enzymatic debranching treatments, have made significant advancements in the preparation of resistant starch. These advancements aim to change the structure, techno‐functionality, and subsequently the physiological functions of the resistant starch. Green bananas make up the highest RS as compared to other foods and cereals. Many food processing industries and cuisines now have a positive awareness due to the functional characteristics of green bananas, such as their pasting, thermal, gelatinization, foaming, and textural characteristics. It is also found useful for controlling the rates of cancer, obesity, and diabetic disorders. Moreover, the use of GBRS as prebiotics and probiotics might be significantly proved good for gut health. This study aimed at the awareness of the composition, extraction and application of the green banana resistant starch in the future food products.

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Processing and storage of Indian cereal and cereal products alters its resistant starch content

Cited by 37 publications

References 15 publications

Estimation of Resistant Starch Content of Selected Routinely Consumed Indian Food Preparations

Estimation of Resistant Starch Content of Selected Routinely Consumed Indian Food Preparations

Production of Gluten-Free Rolled Paper from Broken Rice by Using Different Hydrothermal Treatments

Green banana resistant starch: A promising potential as functional ingredient against certain maladies

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