Starch digestibility and quality of cookies made from acid and heat-moisture treated sweet potato starch and wheat flour composites

Hung, Pham Van; Duyen, Trinh Thi My; Thanh, Hoang Van; Widiastuti, Diana; Nguyen, Thi Hoai An

doi:10.1007/s11694-021-00892-z

Cited by 6 publications

(3 citation statements)

References 19 publications

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“…Candal and Erbas [ 66 ] observed a 35% decrease in biscuit thickness after 50% high‐RS 3 wheat flour (ultrasound‐treated and pregelatinized) was added into the blend. However, Van Hung et al., [ 67 ] found that the thickness of cookie having 20% RS 3 (a heat‐moisture treated starch) was not different to that of the control cookie. This geometrical parameter of cookies was even increased when RS 2 (Hylon VII) and RS 3 (Novelose 330) were applied at levels of 25–75%.…”

Section: Application Of Rs In Wheat‐ Barley‐ Rye‐ and Oat‐based Foodsmentioning

confidence: 99%

“…[ 68 ] Heat‐moisture treated starch demonstrated a higher WHC compared to wheat flour, leading to a horizontal shrinkage in the dimension of RS‐incorporated cookies. [ 67 ] On the contrary, the addition of 50–75% RS 4 (cross‐linked wheat starch) resulted in an increased cookie diameter (4.4–5.4%) due to the poor water absorption of RS 4 . [ 68 ] By calculating the spread factor, the overall effects of RS addition on the geometry of cookies or biscuits could be deduced.…”

Section: Application Of Rs In Wheat‐ Barley‐ Rye‐ and Oat‐based Foodsmentioning

confidence: 99%

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Resistant Starch in Wheat‐, Barley‐, Rye‐, and Oat‐Based Foods: A Review

2022

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Resistant starch (RS) has received a lot of attention from plant, food, and clinical scientists because of its demonstrated health benefits. In this review, the presence and formation of RS from grain to food is investigated with a focus on wheat‐, barley‐, rye‐, and oat‐based foods. The impact of ingredients (lipids and proteins) and food processing on the formation of RS in grain‐based food is examined. RS has been found to develop in various processes during food manufacturing (baking, extrusion, fermentation, and mashing) and its content could be affected by changing the operating parameters. In addition, the formation of RS during the preservation of starchy foods as well as the techniques to mitigate this phenomenon is discussed. The introduction of RS into cereal‐based foods (bread, cookie, biscuit, and pasta) enhances the product fiber content and induces some changes in the technological parameters, texture, color, and sensory properties of final products. Overall, the acceptability of RS‐incorporated foods is well liked and has the potential to elicit positive effects on gut health and postprandial glycemia.

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Section: Application Of Rs In Wheat‐ Barley‐ Rye‐ and Oat‐based Foodsmentioning

confidence: 99%

Section: Application Of Rs In Wheat‐ Barley‐ Rye‐ and Oat‐based Foodsmentioning

confidence: 99%

Resistant Starch in Wheat‐, Barley‐, Rye‐, and Oat‐Based Foods: A Review

2022

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“…According to Bao et al [ 4 ], there are many factors impacting the influence of HMT on resistant starch content: the time and temperature of the treatment, the botanical origin of the starch, the moisture content of the sample, the interactions between amylose–lipid, amylose–amylose chains, amylose–amylopectin chains, and amylopectin–amylopectin chains. Hung et al [ 23 ] reported a higher level of resistant starch in wheat cookies when HMT potato starch was added compared to the addition of native potato starch. The process of starch digestibility changes that occur during HMT could be the result of modifications in starch multi-scale structures, since the increase of the number of short-range ordered structures, helical structures, and B- or V type crystals could result in a significant lowering of the digestibility of starch [ 24 ].…”

Section: Resultsmentioning

confidence: 99%

Changes Induced by Heat Moisture Treatment in Wheat Flour and Pasta Rheological, Physical and Starch Digestibility Properties

Ungureanu-Iuga

Mironeasa

2023

Gels

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Wheat is one of the main crops that is cultivated and consumed in the world. Since durum wheat is less abundant and more expensive than other types, pasta producers can use common wheat by applying various techniques to achieve the desired quality. A heat moisture treatment was applied to common wheat flour, and the effects on dough rheology and texture, and pasta cooking quality, color, texture, and resistant starch content were evaluated. The results revealed that heat moisture treatment temperature and moisture content induced a proportional increase in visco-elastic moduli, dough firmness, pasta cooking solids loss, and luminosity, as they were higher compared to the control. The breaking force of uncooked pasta decreased when the flour moisture content increased, while the opposite trend was observed for resistant starch content. The highest resistant starch values were obtained for the samples treated at the lowest temperature (60 °C). Significant correlations (p < 0.05) were obtained between some of the textural and physical characteristics analyzed. The studied samples can be grouped in three clusters characterized by different properties. Heat moisture treatment is a convenient physical modification of starch and flours that can be employed in the pasta industry. These results underline the opportunity to enhance common pasta processing and final product functionality by using a green and non-toxic technique to develop new functional products.

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Heat-Moisture Treatment of Starch

Gunaratne

2023

Physical Modifications of Starch

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Starch digestibility and quality of cookies made from acid and heat-moisture treated sweet potato starch and wheat flour composites

Cited by 6 publications

References 19 publications

Resistant Starch in Wheat‐, Barley‐, Rye‐, and Oat‐Based Foods: A Review

Resistant Starch in Wheat‐, Barley‐, Rye‐, and Oat‐Based Foods: A Review

Changes Induced by Heat Moisture Treatment in Wheat Flour and Pasta Rheological, Physical and Starch Digestibility Properties

Heat-Moisture Treatment of Starch

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