Structural and digestibility properties of infrared heat-moisture treated maize starch complexed with stearic acid

Mapengo, Clarity R.; Ray, Suprakas Sinha; Emmambux, M. Naushad

doi:10.1016/j.ijbiomac.2021.03.100

Cited by 13 publications

(13 citation statements)

References 21 publications

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“…While Arce‐Arce et al. [ 9 ] used the same moisture content as Mapengo et al., [ 7 ] their RS content was lower than that of Mapengo et al. [ 7 ] This could have been as a result of the varying treatment period and infrared power used by the authors.…”

Section: Technologiesmentioning

confidence: 99%

“…[ 9 ] used 900 W for ∼200 s while Mapengo et al. [ 7 ] used 1000 W for 1–3 h and perhaps the increased power and treatment time by Mapengo et al. [ 7 ] promoted more in more starch chain interactions and amylose‐lipid complexes.…”

Section: Technologiesmentioning

confidence: 99%

“…[ 7 ] used 1000 W for 1–3 h and perhaps the increased power and treatment time by Mapengo et al. [ 7 ] promoted more in more starch chain interactions and amylose‐lipid complexes. The interaction between amylose and lipids is facilitated by temperature and the use of 1000 W for a prolonged time facilitated increased molecular vibrations to potentially provide more free amylose chain for interaction between amylose and lipids to form amylose‐lipid complexes.…”

Section: Technologiesmentioning

confidence: 99%

“…Mapengo's et al. [ 7 ] results suggested that infrared energy resulted in the increased movement of starch polymer chains, thus causing stronger and enhanced hydrogen bonding between starch chains. These enhanced hydrogen bonds resulted in the formation of slowly digestible and resistant starch.…”

Section: Technologiesmentioning

confidence: 99%

“…The radiation heating occurs at the surface and conductive heating occurs inside the food. [6] Mapengo et al [7] suggested that during infrared heating starch molecules will have less molecular spaces due to increased hydrogen bonding and that contributed towards reducing the glycemic index of starch. The multiplicity of these hydrogen bonds between starch molecules (amylose-amylose, amylose-amylopectin, and amylopectin-amylopectin side chains) restrains the movement of the starch chains.…”

Section: Infrared Energymentioning

confidence: 99%

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Processing Technologies for Developing Low GI Foods – A Review

Mapengo

Emmambux

2022

Starch Stärke

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This paper reviews the various technologies employed to lower the glycemic index of foods and provides a future outlook for starchy foods. The glycemic index of foods can be reduced by increasing resistant starch or slowly digestible starch. However, information concerning the parameters/settings and mechanisms by which several technologies can be used are limited. Technologies such as microwave, infrared, ultrasonic, autoclaving, and high hydrostatic pressure can facilitate more interactions between food components, thereby resulting in the formation of various types of resistant starch or slowly digestible starch. Based on the findings of this paper, the use of microwave technology to produce resistant starch has been sufficiently reported in comparison to the other technologies. Given the research done in the last two decades regarding other technologies, there is a need for more research work on optimizing the parameters or processing conditions for thermal and non‐thermal technologies in order to produce low GI starch and starchy foods. There is limited work done on combination treatments that can effectively develop low GI foods. The data provided for glycemic index and starch digestibility kinetics is mostly from in vitro studies.

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Section: Technologiesmentioning

confidence: 99%

Section: Technologiesmentioning

confidence: 99%

Section: Technologiesmentioning

confidence: 99%

Section: Technologiesmentioning

confidence: 99%

Section: Infrared Energymentioning

confidence: 99%

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Processing Technologies for Developing Low GI Foods – A Review

Mapengo

Emmambux

2022

Starch Stärke

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Functional and nutritional properties of infrared‐ and microwave heat‐moisture‐treated sorghum meals

Baah,

Duodu,

Taylor

et al. 2024

Cereal Chem

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Background and ObjectivesStarch modification using heat‐moisture treatment (HMT) has been proven to influence starch functionality and nutritional properties as it can increase resistant starch content and reduce the glycemic index (GI). This study aims to determine the nutritional and functional properties of infrared (IR)‐ and microwave (MW) heat‐moisture‐treated (HMT) white and red non‐tannin, and red tannin sorghum meals with the aim of further reducing the estimated GI.FindingsAll treated meals had significantly (p < .05) lower pasting peak viscosity than the untreated samples, possibly due to aggregate formation observed under the light microscope, restricting the starch from swelling to form a high‐viscosity paste. There was a decrease in the percentage of starch hydrolysis between the sorghum types and a further decrease after HMT treatment. A significant difference was observed in the protein digestibility between the sorghum types, but not between the treatments.ConclusionHMT with IR and MW further reduced the starch digestibility, possibly because of changes in the starch molecular configuration.Significance and NoveltyThis study suggests that the changes in the starch functionality and nutritional properties of the HMT‐treated sorghum meals can potentially be useful in the development of lower‐GI sorghum foods. The results also differentiate the characteristics of sorghum types.

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