Slowly Digestible Starch

Huang, Junrong; Yang, Qi; Pu, Huayin

doi:10.1007/978-981-13-1077-5_2

Cited by 7 publications

(6 citation statements)

References 121 publications

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“…Koa and his coworkers have shown an decrease in SDS, which incremented after a critical BT of 30°C. Slow digestibility is important when it comes to health, because it is related to slow release of blood glucose, so could be utilized in health based food formulations (Huang et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

“…FM in extrusion has a tendency to support a number of transformations in the medium: it alters the melt properties to undertake various transformations. Koa and his coworkers have shown an decrease in SDS, which incremented after a critical BT of 30 C. Slow digestibility is important when it comes to health, because it is related to slow release of blood glucose, so could be utilized in health based food formulations (Huang et al, 2018).…”

Section: In Vitro Starch Digestibilitymentioning

confidence: 99%

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Effect of extrusion processing on techno‐functional properties, textural properties, antioxidant activities, in vitro nutrient digestibility and glycemic index of sorghum–chickpea‐based extruded snacks

Kaur

Singh

et al. 2023

Journal of Texture Studies

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Physico‐chemical, textural, functional, and nutritional properties of the twin screw extruded whole sorghum–chickpea (8:2) snacks was investigated using in vitro procedures. The extruded snacks were analyzed for the effect of variations in extruded conditions on their properties: barrel BT (BT) (130–170°C) and feed moisture (FM) (14%–18%), keeping screw speed constant (400 rpm). The results revealed that specific mechanical energy (SME) decreased (74.4–60.0) in response to rise in both BT and FM, whereas expansion ratio (ER) had shown an alternative relation as it decreased with elevated FM (2.17 at 14%, 130°C to 2.14 at 16%, 130°C) and increased with BT (1.75 at 18%, 130°C to 2.48 at 18%, 170°C). The values of WAI and WSI improved with the surge in BT, which was associated with enhanced disruption of starch granules at higher BT. Raise in FM incremented the total phenolic content (TPC) and hence the antioxidant activity (AA) (FRAP and DPPH) along with the hardness of snacks. As per in vitro starch digestibility is concerned, slowly digestible starch (SDS) content as well as glycemic index (51–53) of the extrudates depressed with increasing BT and FM. Also, lower BT and FM improved the functional properties such as expansion ratio, in‐vitro protein digestibility, and overall acceptability of the snacks. A positive correlation was seen among SME and hardness of the snacks, WSI and ER, TPC and AA, SDS and Exp‐GI, color and OA, texture and OA.

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Section: Resultsmentioning

confidence: 99%

Section: In Vitro Starch Digestibilitymentioning

confidence: 99%

Effect of extrusion processing on techno‐functional properties, textural properties, antioxidant activities, in vitro nutrient digestibility and glycemic index of sorghum–chickpea‐based extruded snacks

Kaur

Singh

et al. 2023

Journal of Texture Studies

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“…The release rate and curcumin quantity from the OSA–SGC–CUR nanoparticles might not be due to debranched short glucan chains but might depend on pH [44]. The release rate and extent in alkaline conditions were significantly higher than those in acidic conditions, indicating that the curcumin nanoparticle release rate in the simulated intestinal fluid environment was slower than that in the blood environment.…”

Section: Resultsmentioning

confidence: 99%

Structural Characterization and Digestibility of Curcumin Loaded Octenyl Succinic Nanoparticles

Feng

Zeng

et al. 2019

Nanomaterials

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Curcumin displays anti-cancer, anti-inflammatory and anti-obesity properties but its water insolubility limits the wholesome utility. In this study, curcumin has been encapsulated in an amphiphilic biopolymer to enhance its water solubility. This was accomplished through self-assembly of octenyl succinic anhydride–short glucan chains (OSA–SGC) and curcumin. The nanoparticles were prepared with the degree of substitution (DS) of 0.112, 0.286 and 0.342 of OSA. Thus prepared nanoparticles were in the range of 150–200 nm and display high encapsulation efficiency and high loading capacity of curcumin. The Fourier-transform infrared (FTIR) and X-ray diffraction analyses confirmed the curcumin loading in the OSA–SGC nanoparticles. The complexes possessed a V-type starch structure. The thermo gravimetric analysis (TGA) revealed the thermal stability of encapsulated curcumin. The OSA–SGC nanoparticles greatly improved the curcumin release and dissolution, and in-turn promoted the sustained release.

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“…Globally, the demand for food legumes is ever-increasing as one of the essential nutritional and conventional food with health and pharmacological relevance (Tadele and Bartels, 2019). The nutritional contents of the seeds are diverse and have been widely reported and discussed by many researchers (Gagne-Bourque et al, 2016;Huang et al, 2018;Omotayo and Aremu, 2021;Popoola et al, 2022a). The nutritional profile of the seeds varies in different accessions of the same and different species.…”

Section: Nutritional Properties Of Nulsmentioning

confidence: 99%

Nutritional, functional, and bioactive properties of african underutilized legumes

et al. 2023

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Globally, legumes are vital constituents of diet and perform critical roles in maintaining well-being owing to the dense nutritional contents and functional properties of their seeds. While much emphasis has been placed on the major grain legumes over the years, the neglected and underutilized legumes (NULs) are gaining significant recognition as probable crops to alleviate malnutrition and give a boost to food security in Africa. Consumption of these underutilized legumes has been associated with several health-promoting benefits and can be utilized as functional foods due to their rich dietary fibers, vitamins, polyunsaturated fatty acids (PUFAs), proteins/essential amino acids, micro-nutrients, and bioactive compounds. Despite the plethora of nutritional benefits, the underutilized legumes have not received much research attention compared to common mainstream grain legumes, thus hindering their adoption and utilization. Consequently, research efforts geared toward improvement, utilization, and incorporation into mainstream agriculture in Africa are more convincing than ever. This work reviews some selected NULs of Africa (Adzuki beans (Vigna angularis), African yam bean (Sphenostylis stenocarpa), Bambara groundnut (Vigna subterranea), Jack bean (Canavalia ensiformis), Kidney bean (Phaseolus vulgaris), Lima bean (Phaseolus lunatus), Marama bean (Tylosema esculentum), Mung bean, (Vigna radiata), Rice bean (Vigna Umbellata), and Winged bean (Psophocarpus tetragonolobus)), and their nutritional, and functional properties. Furthermore, we highlight the prospects and current challenges associated with the utilization of the NULs and discusses the strategies to facilitate their exploitation as not only sources of vital nutrients, but also their integration for the development of cheap and accessible functional foods.

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Slowly Digestible Starch

Cited by 7 publications

References 121 publications

Effect of extrusion processing on techno‐functional properties, textural properties, antioxidant activities, in vitro nutrient digestibility and glycemic index of sorghum–chickpea‐based extruded snacks

Effect of extrusion processing on techno‐functional properties, textural properties, antioxidant activities, in vitro nutrient digestibility and glycemic index of sorghum–chickpea‐based extruded snacks

Structural Characterization and Digestibility of Curcumin Loaded Octenyl Succinic Nanoparticles

Nutritional, functional, and bioactive properties of african underutilized legumes

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