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He Z, Zeng J, Hu J, Chen J, Peng D, Du B, Li P. Effects of cooking methods on the physical properties and in vitro digestibility of starch isolated from Chinese yam. Int J Biol Macromol 2024; 267:131597. [PMID: 38621567 DOI: 10.1016/j.ijbiomac.2024.131597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2023] [Revised: 04/08/2024] [Accepted: 04/12/2024] [Indexed: 04/17/2024]
Abstract
The objective of this study was to compare the structural and functional attributes of Chinese yam starches obtained via different domestic cooking methods. Cooking changed the crystalline type from the C type to the CB type, and disrupted the short- and long-range molecular order of Chinese yam starch. The average chain length of amylopectin in BOS (boiling starch) was the smallest at 22.78, while RWS had the longest average chain length, reaching 24.24. These alterations in molecular structure resulted in variations in functional properties such as solubility, swelling power (SP), pasting characteristics, and rheological properties. Among these alterations, boiling was the most effective method for increasing the water-binding capacity and SP of starch. Specifically, its water holding capacity was 2.12 times that of RWS. In vitro digestion experiments indicated that BOS has a higher digestion rate (k = 0.0272 min-1) and lower RDS (rapidly digestible starch), which may be related to its amylopectin chain length distribution. This study can guide us to utilize yam starch through suitable cooking methods, which is relevant for the processing and application of Chinese yam starch.
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Affiliation(s)
- Zhilin He
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510640, China
| | - Jieyu Zeng
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510640, China
| | - Jianjun Hu
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510640, China
| | - Jiahuan Chen
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510640, China
| | - Dong Peng
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510640, China
| | - Bing Du
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510640, China
| | - Pan Li
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510640, China.
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2
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Li H, Mao Y, Ma D, Li H, Liu R, Siriamornpun S. Impact of Cooking Methods on Phenolic Acid Composition, Antioxidant Activity, and Starch Digestibility of Chinese Triticale Porridges: A Comparative Study between Atmospheric Pressure and High Pressure Boiling. Foods 2024; 13:230. [PMID: 38254538 PMCID: PMC10814846 DOI: 10.3390/foods13020230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 01/06/2024] [Accepted: 01/09/2024] [Indexed: 01/24/2024] Open
Abstract
Water boiling under atmospheric pressure (CAP) and water boiling under high pressure (CHP) are two popular domestic cooking methods for Chinese porridge making. In this study, we aimed to evaluate the effects of these two methods on the phenolic acid composition, antioxidant activity, and starch digestibility of triticale porridges. The contents of total free and total bound phenolic acids in the CHP sample were 1.3 and 1.6 times higher than those in the CAP counterpart, respectively, although the DPPH and ABTS values of these two samples were comparable. CAP induced more small pieces of starch than CHP, and the gelatinization enthalpy was 19% higher in the CHP sample than that in the CAP. Both cooking methods increased the starch digestibility, while the CHP sample (58.84) showed a lower GI than the CAP (61.52). These results may promote the application of triticale in health-promoting staple foods.
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Affiliation(s)
- Hua Li
- Department of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, China
| | - Yurong Mao
- Department of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, China
| | - Danni Ma
- Department of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, China
| | - Hua Li
- Department of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, China
| | - Ruixin Liu
- Department of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, China
| | - Sirithon Siriamornpun
- Research Unit of Thai Food Innovation (TFI), Mahasarakham University, Kantarawichai 44150, Thailand
- Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai 44150, Thailand
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3
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Modification of structural and physicochemical properties of cowpea (Vigna unguiculata) starch by hydrothermal and ultrasound treatments. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107266] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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4
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Hooper SD, Bassett A, Sadohara R, Cichy KA. Elucidation of the low resistant starch phenotype in Phaseolus vulgaris exhibited in the yellow bean Cebo Cela. J Food Sci 2021; 86:3975-3986. [PMID: 34392534 DOI: 10.1111/1750-3841.15883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 05/31/2021] [Accepted: 07/20/2021] [Indexed: 11/30/2022]
Abstract
Dry beans(Phaseolus vulgaris) are rich in complex carbohydrates including resistant starch (RS). RS, the starch fraction that escapes digestion, typically ranges from 35% in raw beans to 4% in cooked beans. A low RS bean genotype, Cebo Cela, was identified with 96% less RS (1.5% RS) than normal raw beans. The goal of this research was to elucidate the factors responsible for this low RS phenotype. The low RS phenotype was evaluated in whole bean flour and starch in Cebo Cela (yellow), Canario (yellow), Alpena (navy) and Samurai (otebo). α-Amylase activation was found to be a major contributor of the low RS content phenotype of the whole bean flour for Cebo Cela (-21.9% inhibition). Total starch (43.6%-40.2%), amylose (31.0%-31.5%), molecular weight and chain length distributions of amylose and amylopectin did not contribute to the low RS phenotype. Yellow bean starches were digested nearly 1.5 times (95%-94%) faster than starch granules from otebo and navy beans (65%-73%) due to lower proportions of amylopectin chains. PRACTICAL APPLICATION: This study is of value to the food industry because the yellow bean, Cebo Cela, is easily hydrolyzed by α-amylase and also has α-amylase promotion properties. Therefore, Cebo Cela can be used as an alternate starch source for ethanol fermentation and for the production of maltodextrins and fructose/glucose syrups which are used as food thickeners and sweeteners.
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Affiliation(s)
- Sharon D Hooper
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, Michigan, USA
| | - Amber Bassett
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, Michigan, USA
| | - Rie Sadohara
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, Michigan, USA
| | - Karen A Cichy
- USDA-ARS, Sugarbeet and Bean Research Unit, East Lansing, Michigan, USA
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5
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Highland barley starch (Qingke): Structures, properties, modifications, and applications. Int J Biol Macromol 2021; 185:725-738. [PMID: 34224757 DOI: 10.1016/j.ijbiomac.2021.06.204] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2021] [Revised: 06/27/2021] [Accepted: 06/29/2021] [Indexed: 01/21/2023]
Abstract
Highland barley (HB) is mainly composed of starch, which may account for up to 65% of the dry weight to the kernel. HB possesses unique physical and chemical properties and has good industrial application potential. It has also been identified as a minor grain crop with excellent nutritional and health functions. Highland barley starch (HBS) features a number of structural and functional properties that render it a useful material for numerous food and non-food applications. This review summarizes the current status of research on the extraction processes, chemical composition, molecular fine structures, granular morphology, physicochemical properties, digestibility, chemical and physical modifications, and potential uses of HBS. The findings provide a comprehensive reference for further research on HBS and its applications in various food and non-food industries.
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Vasilean I, Aprodu I, Garnai M, Munteanu V, Patrașcu L. Preliminary Investigations into the Use of Amylases and Lactic Acid Bacteria to Obtain Fermented Vegetable Products. Foods 2021; 10:foods10071530. [PMID: 34359401 PMCID: PMC8305426 DOI: 10.3390/foods10071530] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 06/22/2021] [Accepted: 06/29/2021] [Indexed: 12/03/2022] Open
Abstract
Legumes are valuable sources of proteins and other functional components. However, the high starch content can be an impediment in developing new vegan food formulations. Enzyme-assisted hydrolysis was used to hydrolyze the starch from chickpea and broad bean vegetable milk to further develop vegetable lactic acid-fermented products. The antioxidant activity of legumes was tested, and it was observed that the overall antioxidant activity (DPPH radical scavenging ability) significantly increased after enzyme-assisted hydrolysis while total phenols content decreased. The obtained vegetable milk was then fermented using exopolysaccharides-producing lactic acid bacteria. A significant decolorization was observed after fermentation in the case of broad bean-based products. Rheological behavior of the fermented products was determined using small amplitude oscillatory measurements and the three-interval thixotropy test. Results showed higher complex viscosity values for broad bean-based products, which displayed a weak gel-like structure. The starter cultures used for vegetable milk samples fermentation influenced the resistance to flow.
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Affiliation(s)
- Ina Vasilean
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Str, 800008 Galati, Romania; (I.V.); (I.A.); (M.G.)
| | - Iuliana Aprodu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Str, 800008 Galati, Romania; (I.V.); (I.A.); (M.G.)
| | - Maria Garnai
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Str, 800008 Galati, Romania; (I.V.); (I.A.); (M.G.)
| | - Valeriu Munteanu
- Cross-Border Faculty, Dunarea de Jos University of Galati, 111 Domneasca Str, 800008 Galati, Romania;
| | - Livia Patrașcu
- Cross-Border Faculty, Dunarea de Jos University of Galati, 111 Domneasca Str, 800008 Galati, Romania;
- Correspondence:
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7
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Oyeyinka SA, Akintayo OA, Adebo OA, Kayitesi E, Njobeh PB. A review on the physicochemical properties of starches modified by microwave alone and in combination with other methods. Int J Biol Macromol 2021; 176:87-95. [PMID: 33577814 DOI: 10.1016/j.ijbiomac.2021.02.066] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 02/08/2021] [Accepted: 02/08/2021] [Indexed: 12/15/2022]
Abstract
Native starches are unsuitable for most industrial applications. Therefore, they are modified to improve their application in the industry. Starch may be modified using enzymatic, genetic, chemical, and physical methods. Due to the demand for safe foods by consumers, researchers are focusing on the use of cheap, safe and environmentally friendly methods such as the use of physical means for starch modification. Microwave heating of starch is a promising physical method for starch modification due to its advantages such as homogeneous operation throughout the whole sample volume, shorter processing time, greater penetration depth and better product quality. More recently, the use of synergistic methods for starch modification is being encouraged because they confer better functionality on starch than single methods. This review summarizes the present knowledge on the structure and physicochemical properties of starches from different botanical origins modified using microwave heating alone and in combination with other starch modification methods.
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Affiliation(s)
- Samson A Oyeyinka
- Department of Biotechnology and Food Technology, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa; Department of Food Technology, College of Industrial Technology, Bicol University, Legazpi, Philippines.
| | - Olaide A Akintayo
- Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria
| | - Oluwafemi A Adebo
- Department of Biotechnology and Food Technology, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa
| | - Eugénie Kayitesi
- Department of Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa
| | - Patrick B Njobeh
- Department of Biotechnology and Food Technology, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa.
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8
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Du Z, Li Y, Luo X, Xing J, Zhang Q, Wang R, Wang L, Chen Z. Effects of Electron Beam Irradiation on the Physicochemical Properties of Quinoa and Starch Microstructure. STARCH-STARKE 2020. [DOI: 10.1002/star.201900178] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Zhihong Du
- National Engineering Laboratory for Cereal Fermentation Technology Jiangnan University Wuxi 214122 China
| | - Yulin Li
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization Hubei Normal University Huangshi 435002 China
| | - Xiaohu Luo
- National Engineering Laboratory for Cereal Fermentation Technology Jiangnan University Wuxi 214122 China
- National Engineering Laboratory for Agri‐Product Quality Traceability Beijing Technology and Business University Beijing 100048 China
| | - Jiali Xing
- Ningbo Institute for Food Control Ningbo 315048 China
| | - Qingchuan Zhang
- National Engineering Laboratory for Agri‐Product Quality Traceability Beijing Technology and Business University Beijing 100048 China
| | - Ren Wang
- National Engineering Laboratory for Cereal Fermentation Technology Jiangnan University Wuxi 214122 China
| | - Li Wang
- National Engineering Laboratory for Cereal Fermentation Technology Jiangnan University Wuxi 214122 China
| | - Zhengxing Chen
- National Engineering Laboratory for Cereal Fermentation Technology Jiangnan University Wuxi 214122 China
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9
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Effect of cross-linking on physico-chemical, thermal, pasting, in vitro digestibility and film forming properties of Faba bean (Vicia faba L.) starch. Int J Biol Macromol 2020; 159:243-249. [DOI: 10.1016/j.ijbiomac.2020.05.014] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 05/02/2020] [Accepted: 05/03/2020] [Indexed: 01/24/2023]
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10
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Sangokunle OO, Sathe SK, Singh P. Purified Starches from 18 Pulses Have Markedly Different Morphology, Oil Absorption and Water Absorption Capacities, Swelling Power, and Turbidity. STARCH-STARKE 2020. [DOI: 10.1002/star.202000022] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Oluwatoyin O. Sangokunle
- Department of Nutrition, Food, and Exercise Sciences Florida State University 120 Convocation Way, 416 Sandels Building Tallahassee FL 32306 USA
| | - Shridhar K. Sathe
- Department of Nutrition, Food, and Exercise Sciences Florida State University 120 Convocation Way, 416 Sandels Building Tallahassee FL 32306 USA
| | - Prashant Singh
- Department of Nutrition, Food, and Exercise Sciences Florida State University 120 Convocation Way, 416 Sandels Building Tallahassee FL 32306 USA
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11
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Structural characteristics of low-digestible sweet potato starch prepared by heat-moisture treatment. Int J Biol Macromol 2020; 151:1049-1057. [DOI: 10.1016/j.ijbiomac.2019.10.146] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2019] [Revised: 10/04/2019] [Accepted: 10/15/2019] [Indexed: 11/23/2022]
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12
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Oyeyinka SA, Salako MO, Akintayo OA, Adeloye AA, Nidoni U, Dudu OE, Diarra SS. Structural, functional, and pasting properties of starch from refrigerated cassava root. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14476] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Samson A. Oyeyinka
- Department of Biotechnology and Food Technology University of Johannesburg Gauteng South Africa
- School of Agriculture and Food Technology University of South Pacific Suva Fiji
| | - Michael O. Salako
- Department of Home Economics and Food Science University of Ilorin Ilorin Nigeria
| | - Olaide A. Akintayo
- Department of Home Economics and Food Science University of Ilorin Ilorin Nigeria
| | | | - Udaykumar Nidoni
- Department of Processing and Food Engineering University of Agricultural Sciences Raichur India
| | - Olayemi E. Dudu
- School of Chemistry and Chemical Engineering Harbin Institute of Technology Harbin China
| | - Siaka S. Diarra
- School of Agriculture and Food Technology University of South Pacific Suva Fiji
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13
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Gani A, Ashwar BA, Akhter G, Gani A, Shah A, Masoodi FA, Wani IA. Resistant starch from five Himalayan rice cultivars and Horse chestnut: Extraction method optimization and characterization. Sci Rep 2020; 10:4097. [PMID: 32139712 PMCID: PMC7058061 DOI: 10.1038/s41598-020-60770-4] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2018] [Accepted: 03/05/2019] [Indexed: 11/10/2022] Open
Abstract
In this study resistant starch (RS) was extracted from five Himalayan rice cultivars and Indian Horse chestnut (HCN) using porcine pancreatin enzyme following which it was subsequently characterized for its physicochemical, structural and functional properties. In vitro digestibility test showed that RS content of the rice cultivars and HCN was in the range of 85.5 to 99.5%. The RS extracted from the rice cultivars and HCN showed significant difference in the apparent amylose content (AAC), ranging between 31.83 to 40.68% for rice and 45.79% for HCN. Water absorption capacity (WAC), swelling and solubility index of RS ranged from 112-133.9%, 5.28-7.25 g/g and 0.033-0.044 g/g, respectively. The rice RS granules were polyhedral and irregular shaped with granular length in the range of 4.8-5.9 µm. The HCN RS granule morphology showed smooth surfaced, round, elliptical, irregular and oval shapes with average granular length of 21 µm. Pasting behavior also varied significantly between rice RS and HCN RS with later showing the lower values of pasting properties. Thermal properties (T0, Tp, Tc) and ΔH gel also varied considerably between the rice RS and HCN RS, wherein the highest values for peak gelatinization temperature and gelatinization enthalpy were seen for CH-1039. X-ray diffraction pattern of rice RS and HCN RS showed the characteristic A type of pattern in consonance with cereal starches.
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Affiliation(s)
- Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India.
| | - Bilal Ahmad Ashwar
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India
| | - Gazalla Akhter
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India
| | - Asir Gani
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand
| | - Asima Shah
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India
| | - Farooq Ahmad Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India
| | - Idrees Ahmed Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India
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14
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Nakajima S, Shiraga K, Suzuki T, Kondo N, Ogawa Y. Quantification of starch content in germinating mung bean seedlings by terahertz spectroscopy. Food Chem 2019; 294:203-208. [DOI: 10.1016/j.foodchem.2019.05.065] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2018] [Revised: 04/18/2019] [Accepted: 05/07/2019] [Indexed: 11/27/2022]
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15
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Lu Z, Donner E, Liu Q. The Effect of Various Extracting Agents on the Physicochemical and Nutritional Properties of Pea Starch. STARCH-STARKE 2019. [DOI: 10.1002/star.201900123] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Zhan‐Hui Lu
- Guelph Research and Development CentreAgriculture and Agri‐Food Canada 93 Stone Road West Guelph Ontario N1G 5C9 Canada
| | - Elizabeth Donner
- Guelph Research and Development CentreAgriculture and Agri‐Food Canada 93 Stone Road West Guelph Ontario N1G 5C9 Canada
| | - Qiang Liu
- Guelph Research and Development CentreAgriculture and Agri‐Food Canada 93 Stone Road West Guelph Ontario N1G 5C9 Canada
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16
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Affiliation(s)
- B. Carré
- Station de Recherches Avicoles, INRA, 37380 Nouzilly, France,
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17
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Wiseman J, Nicol N, Norton G. Relationship between apparent metabolisable (AME) values and in vivo/in vitro starch digestibility of wheat for broilers. WORLD POULTRY SCI J 2019. [DOI: 10.1079/wps20000022] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- J. Wiseman
- Division of Agiculture and Horticulture University of Nottingham, School of Biological Science, Sutton Bonington Campus, Loughborough,Leicestershire LE12 5RD, UK
| | - N.T. Nicol
- Division of Nutritional Biochemistry, University of Nottingham, School of Biological Science, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK
| | - G. Norton
- Division of Nutritional Biochemistry, University of Nottingham, School of Biological Science, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK
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18
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Jeong D, Han JA, Liu Q, Chung HJ. Effect of processing, storage, and modification on in vitro starch digestion characteristics of food legumes: A review. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.039] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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19
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Torres J, Muñoz LS, Peters M, Montoya CA. In vitro digestion of tropical legume starch is influenced by the combination of heating and soaking treatments. ANIMAL PRODUCTION SCIENCE 2019. [DOI: 10.1071/an17519] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Raw legumes have in general low starch digestion, which limits their use in animal nutrition. This study aimed to determine the effect of different thermal (raw, autoclaving and boiling for 5 and 20 min) and soaking (without or with) treatments on the in vitro degree of hydrolysis (DH) of starch for selected grains of tropical legumes (Canavalia brasiliensis, CB; Lablab purpureus, LP; pink, red and white colour hulls Vigna unguiculata, PVU, RVU and WVU). Indigested residues collected after in vitro sequential pepsin-pancreatin (120–240 min) digestion were used to determine the starch DH and the estimated digestible starch content. The starch content was in general higher when the legumes were treated (e.g. autoclaving increased 28% the starch content of CB). Autoclaving and boiling for 5 min increased the DH for both unsoaked and soaked CB and RVU (+6–16% units), whereas they reduced the DH for unsoaked boiled LP, PVU, WVU and unsoaked autoclaved LP (P < 0.05). Extending the boiling from 5 to 20 min reduced the DH for CB, PVU, RVU and WVU (–8–22% units), whereas it increased 17% units the DH of LP (P < 0.05). In contrast, extending the autoclaving increased DH for soaked LP, PVU and WVU (+4–13% units) (P < 0.05), but did not affect the other legumes (P > 0.05). Similar trends were observed for the estimated digestible starch content, despite the changes in starch content. In conclusion, the effect of soaking and heating treatment combinations on the DH of starch and estimated digestible starch content varied among legumes. Conditions for starch determination may be adapted for legumes.
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20
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21
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Lu ZH, Donner E, Tsao R, Ramdath DD, Liu Q. Physicochemical and digestion characteristics of flour and starch from eight Canadian red and green lentils. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13649] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Zhan-Hui Lu
- Guelph Research and Development Centre; Agriculture and Agri-Food Canada; 93 Stone Road West Guelph Ontario N1G5C9 Canada
| | - Elizabeth Donner
- Guelph Research and Development Centre; Agriculture and Agri-Food Canada; 93 Stone Road West Guelph Ontario N1G5C9 Canada
| | - Rong Tsao
- Guelph Research and Development Centre; Agriculture and Agri-Food Canada; 93 Stone Road West Guelph Ontario N1G5C9 Canada
| | - D. Dan Ramdath
- Guelph Research and Development Centre; Agriculture and Agri-Food Canada; 93 Stone Road West Guelph Ontario N1G5C9 Canada
| | - Qiang Liu
- Guelph Research and Development Centre; Agriculture and Agri-Food Canada; 93 Stone Road West Guelph Ontario N1G5C9 Canada
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22
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Gutiérrez TJ. Characterization and in vitro digestibility of non-conventional starches from guinea arrowroot and La Armuña lentils as potential food sources for special diet regimens. STARCH-STARKE 2017. [DOI: 10.1002/star.201700124] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Tomy J. Gutiérrez
- Departamento Químico Analítico; Facultad de Farmacia; Universidad Central de Venezuela; Caracas Venezuela
- FInstituto de Ciencia y Tecnología de Alimentos; Facultad de Ciencias; Universidad Central de Venezuela; Caracas Venezuela
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23
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Sandhu KS, Siroha AK. Relationships between physicochemical, thermal, rheological and in vitro digestibility properties of starches from pearl millet cultivars. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.015] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Mawoyo B, Adebola P, Gerrano AS, Amonsou EO. Effect of genotypes and growth locations on composition and functional properties of amadumbe flours. Journal of Food Science and Technology 2017; 54:3577-3586. [PMID: 29051653 DOI: 10.1007/s13197-017-2816-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/08/2017] [Accepted: 08/15/2017] [Indexed: 10/18/2022]
Abstract
Amadumbe, known as taro is a traditional crop mainly grown for subsistence in Southern Africa. In this study, chemical composition and functional properties of nine amadumbe genotypes grown at two distinct locations were investigated. Carbohydrate contents (73-81%) of amadumbe genotypes were substantially high and varied with growth location. Protein contents ranged from 8-12% and fat was very low (less 1%) in all genotypes. Major minerals in flours were K, P, Mg and Ca, but these were present at varying levels depending on growth locations. Amadumbe flours showed slightly low mucilage contents (6-9%) across genotypes. However, genotypes with higher mucilage contents generally had higher water absorption capacities irrespective of growth locations. Genotype and growth location significantly affected the pasting properties of amadumbe flours. Peak viscosities varied between 83-242 RVU among genotypes. The pasting temperature of the genotypes were fairly high 87-94 °C across genotypes. This study data suggests that differences in environmental temperatures and amounts of rain falls received at growth location during the growing season could be some of the factors responsible for the variations in flour composition and consequently their functionality. Findings from this study are important for future improvement programme and for food application of amadumbe flour.
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Affiliation(s)
- B Mawoyo
- Department of Biotechnology and Food Technology, Durban University of Technology, Durban, South Africa
| | - P Adebola
- International Institute of Tropical Agriculture, Abuja Station, PMB 82, Beside Old Water Works, Kubwa, Abuja, 901101 FCT Nigeria
| | - Abe S Gerrano
- Agricultural Research Council, Roodeplaat -Vegetable and Ornamental Plant Institute, Pretoria, South Africa
| | - E O Amonsou
- Department of Biotechnology and Food Technology, Durban University of Technology, Durban, South Africa
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25
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Geerts ME, Strijbos M, van der Padt A, van der Goot AJ. Understanding functional properties of mildly refined starch fractions of yellow pea. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.03.025] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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26
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Raghunathan R, Hoover R, Waduge R, Liu Q, Warkentin TD. Impact of molecular structure on the physicochemical properties of starches isolated from different field pea (Pisum sativum L.) cultivars grown in Saskatchewan, Canada. Food Chem 2017; 221:1514-1521. [PMID: 27979123 DOI: 10.1016/j.foodchem.2016.10.142] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2016] [Revised: 10/08/2016] [Accepted: 10/28/2016] [Indexed: 11/28/2022]
Abstract
The objective of this study was to determine the molecular structure and properties of recently released cultivars of field peas [CDC Golden (CDCG), Abarth (ABAR), CDC Patrick (CDCP) and CDC Amarillo (CDCA)] grown at different locations in Saskatchewan, Canada. Starch yield (on whole seed basis), apparent amylose, total lipid and specific surface area were in the range 34-37%, 38.2-42.6%, 1.07-1.38% and 0.31-0.38m2/g, respectively. The proportion of short (DP 6-12) amylopectin chains, amylopectin branching density, molecular order, crystallinity, crystalline heterogeneity, gelatinization transition temperatures, pasting temperatures, peak viscosity, extent of acid hydrolysis, and resistant starch content were higher in CDCG and ABAR. However, amylopectin long chains (DP 13-26), average chain length and thermal stability were higher in CDCP and CDCA. The results of this study showed that differences in physicochemical properties among cultivars were mainly influenced by amylopectin chain length distribution, amylopectin branching density and co-crystallization of amylose with amylopectin.
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Affiliation(s)
- R Raghunathan
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada.
| | - R Hoover
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada
| | - R Waduge
- Guelph Food Research Centre, Agriculture and Agri-food Canada, Guelph, ON, N1G 5C9, Canada
| | - Q Liu
- Guelph Food Research Centre, Agriculture and Agri-food Canada, Guelph, ON, N1G 5C9, Canada.
| | - T D Warkentin
- Crop Development Centre, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
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27
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Nutritional, functional, phytochemical and structural characterization of gluten-free flours. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9506-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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28
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Abstract
Purpose
This paper aims to examine the effects of substituting durum wheat semolina (DWS) with high-quality cassava starch (HQCS) in macaroni noodle production.
Design/methodology/approach
The effect of substituting semolina with cassava starch in macaroni production at six levels, namely, 0, 20, 30, 50, 70, 100 per cent, and variation in hydration levels of 45, 50 and 55 per cent and their interaction were studied.
Findings
As substitution of DWS with HQCS increased from 0 to 50 per cent at 45 per cent hydration, amylose content increased from 15.91 to 22.79 per cent. However, beyond 50 per cent substitution level, the amylose content dropped significantly to 20.10 per cent. Yet, this reduction did not affect the extrusion ability of the doughs. Analysis of variance revealed that changes observed in the dough properties were not significant (p > 0.05).
Research limitations/implications
Trial productions of cassava macaroni noodles under factory processing conditions need to be explored. Also, cooking trials and consumer acceptability studies need to be conducted to pave the way for adoption by manufacturers.
Practical implications
Dried noodle products enjoy widespread popularity because of their shelf life, lower glycaemic indices, simplicity of preparation and moderate costs. This study showed the potential of substituting DWS with HQCS with no adverse effect on the dough and macaroni noodle characteristics.
Social implications
The adoption of the process described in this study would result in increased utilization of cassava, broaden existing food base and provide household food security for both rural and urban population.
Originality/value
This paper has shown the suitability of substituting DWS obtained from imported durum wheat, with HQCS: indigenous to Africa, for the economic benefit of macaroni manufacturers.
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29
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Byars JA, Singh M, Kenar JA. Effect of hydrocolloids on functional properties of navy bean starch. STARCH-STARKE 2017. [DOI: 10.1002/star.201600305] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Jeffrey A. Byars
- Functional Foods Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service; United States Department of Agriculture; Peoria IL USA
| | - Mukti Singh
- Functional Foods Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service; United States Department of Agriculture; Peoria IL USA
| | - James A. Kenar
- Functional Foods Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service; United States Department of Agriculture; Peoria IL USA
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30
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Hall C, Hillen C, Garden Robinson J. Composition, Nutritional Value, and Health Benefits of Pulses. Cereal Chem 2017. [DOI: 10.1094/cchem-03-16-0069-fi] [Citation(s) in RCA: 159] [Impact Index Per Article: 22.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Clifford Hall
- Department of Plant Science, North Dakota State University, Fargo, ND 58108-6050, U.S.A
| | - Cassandra Hillen
- Department of Plant Science, North Dakota State University, Fargo, ND 58108-6050, U.S.A
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31
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Gani A, Ashwar BA, Akhter G, Shah A, Wani IA, Masoodi FA. Physico-chemical, structural, pasting and thermal properties of starches of fourteen Himalayan rice cultivars. Int J Biol Macromol 2016; 95:1101-1107. [PMID: 27984138 DOI: 10.1016/j.ijbiomac.2016.10.100] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2016] [Revised: 10/26/2016] [Accepted: 10/27/2016] [Indexed: 10/20/2022]
Abstract
Starch of fourteen rice cultivars grown in Himalayan region were evaluated for physico-chemical, structural, pasting and thermal properties. The rice cultivars selected showed a wide variation in apparent amylose content (AAC), ranging between 10.76%-26.87%, highest in CH-1039 and lowest in SKAU-292 starch. There were ten low, three intermediate and one high AAC rice. Resistant starch content varied significantly among the rice cultivars, ranging from 6.00% to 19.60%. Generally, high ACC starches presented high contents of resistant starch. Water absorption capacity (80.10-130.32%), swelling (5.73-9.61g/g) and solubility (0.037-0.090g/g) indices varied significantly among the rice cultivars. The rice starch granule morphology showed polyhedral or irregular shapes and granular sizes in the range of 1.8-6.7μm in different rice starches. Pasting profile of starch varied significantly among the rice cultivars, probably due to variations in their AAC. Thermal properties of the starches ranged considerably among different rice cultivars: onset temperature of gelatinization, To (58.25-72.49°C), peak temperature of gelatinization, Tp (69.93-93.26°C), conclusion temperature of gelatinization, Tc (97.28±8.28-112.16°C) and gelatinization enthalpy ΔHG (14.29-29.63J/g). The ATR-FTIR spectroscopy of rice starches identified most of the α-1→4 glucosidic linkages within the absorption bands of 1149-1023cm-1.
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Affiliation(s)
- Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
| | - Bilal Ahmad Ashwar
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Gazalla Akhter
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Asima Shah
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Idrees Ahmed Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Farooq Ahmad Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
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Hejdysz M, Kaczmarek SA, Rutkowski A. Effect of extrusion on the nutritional value of peas for broiler chickens. Arch Anim Nutr 2016; 70:364-77. [PMID: 27434309 DOI: 10.1080/1745039x.2016.1206736] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
The study was conducted to investigate the nutritional value of five samples of raw and extruded pea seeds (Pisum sativum L., Tarachalska cv.) from different experimental fields. The study included 150 male 1-day-old Ross 308 chickens, which were randomly assigned to three dietary treatments (50 replications each) and kept in individual cages. From days 1 to 16, all birds received only the basal diets. From days 17 to 21, the control group received still the basal diet, but for the two other groups, 20% of basal diet was replaced by raw or extruded peas. Furthermore, the groups receiving raw or extruded peas were divided into five subgroups of 10 animals each, where the diets contained one of the five pea samples of the same cultivar grown at different locations, respectively. On days 19 and 20, excreta were individually collected, and then all chickens were sacrificed and ileal digesta were sampled for determination of ileal digestibility, which was calculated by the difference method. Extrusion of pea seeds decreased the contents of crude fibre, acid and neutral detergent fibre, trypsin inhibitor activity (TIA), phytic P and resistant starch (RS) (p ≤ 0.05), but increased the contents of apparent metabolisable energy (AMEN) by approximately 2.25 MJ/kg dry matter (DM). Furthermore, extrusion improved the DM and crude protein digestibility significantly by about 21.3% and 11.6%, respectively. Similar results were observed for the digestibility of all analysed amino acids. In conclusion, extrusion markedly influenced the chemical composition of peas, reduced their contents of phytic P, TIA and RS and consequently had a positive impact on nutrient digestibility and AMEN values.
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Affiliation(s)
- Marcin Hejdysz
- a Department of Animal Nutrition and Feed Management , Poznan University of Life Sciences , Poznan , Poland
| | | | - Andrzej Rutkowski
- a Department of Animal Nutrition and Feed Management , Poznan University of Life Sciences , Poznan , Poland
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33
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Laleg K, Cassan D, Barron C, Prabhasankar P, Micard V. Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta. PLoS One 2016; 11:e0160721. [PMID: 27603917 PMCID: PMC5014310 DOI: 10.1371/journal.pone.0160721] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2016] [Accepted: 07/22/2016] [Indexed: 11/18/2022] Open
Abstract
Wheat pasta has a compact structure built by a gluten network entrapping starch granules resulting in a low glycemic index, but is nevertheless unsuitable for gluten-intolerant people. High protein gluten-free legume flours, rich in fibers, resistant starch and minerals are thus a good alternative for gluten-free pasta production. In this study, gluten-free pasta was produced exclusively from faba, lentil or black-gram flours. The relationship between their structure, their cooking and Rheological properties and their in-vitro starch digestion was analyzed and compared to cereal gluten-free commercial pasta. Trypsin inhibitory activity, phytic acid and α-galactosides were determined in flours and in cooked pasta. All legume pasta were rich in protein, resistant starch and fibers. They had a thick but weak protein network, which is built during the pasta cooking step. This particular structure altered pasta springiness and increased cooking losses. Black-gram pasta, which is especially rich in soluble fibers, differed from faba and lentil pasta, with high springiness (0.85 vs. 0.75) and less loss during cooking. In comparison to a commercial cereal gluten-free pasta, all the legume pasta lost less material during cooking but was less cohesive and springy. Interestingly, due to their particular composition and structure, lentil and faba pasta released their starch more slowly than the commercial gluten-free pasta during the in-vitro digestion process. Anti-nutritional factors in legumes, such as trypsin inhibitory activity and α-galactosides were reduced by up to 82% and 73%, respectively, by pasta processing and cooking. However, these processing steps had a minor effect on phytic acid. This study demonstrates the advantages of using legumes for the production of gluten-free pasta with a low glycemic index and high nutritional quality.
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Affiliation(s)
- Karima Laleg
- UMR IATE, CIRAD, INRA, Montpellier SupAgro, Montpellier University, Montpellier, France
- CRNH Auvergne, UNH, UMR 1019, INRA, Clermont-Ferrand, France
| | - Denis Cassan
- UMR IATE, CIRAD, INRA, Montpellier SupAgro, Montpellier University, Montpellier, France
| | - Cécile Barron
- UMR IATE, CIRAD, INRA, Montpellier SupAgro, Montpellier University, Montpellier, France
| | | | - Valérie Micard
- UMR IATE, CIRAD, INRA, Montpellier SupAgro, Montpellier University, Montpellier, France
- * E-mail:
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34
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Bhandari L, Sodhi NS, Chawla P. Effect of Acidified Methanol Modification on Physico Chemical Properties of Black-Eyed Pea (Vigna unguiculata) Starch. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1171236] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
| | | | - Prince Chawla
- National Dairy Research Institute, Karnal, Haryana, India
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35
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Oyeyinka SA, Singh S, Amonsou EO. Physicochemical properties of starches extracted from bambara groundnut landraces. STARCH-STARKE 2016. [DOI: 10.1002/star.201600089] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Samson A. Oyeyinka
- Department of Biotechnology and Food Technology; Durban University of Technology; Durban South Africa
| | - Suren Singh
- Department of Biotechnology and Food Technology; Durban University of Technology; Durban South Africa
| | - Eric O. Amonsou
- Department of Biotechnology and Food Technology; Durban University of Technology; Durban South Africa
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36
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Wani IA, Sogi DS, Hamdani AM, Gani A, Bhat NA, Shah A. Isolation, composition, and physicochemical properties of starch from legumes: A review. STARCH-STARKE 2016. [DOI: 10.1002/star.201600007] [Citation(s) in RCA: 58] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Idrees Ahmed Wani
- Department of Food Science and Technology; University of Kashmir; Srinagar Jammu & Kashmir India
| | - Dalbir Singh Sogi
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar Punjab India
| | - Afshan Mumtaz Hamdani
- Department of Food Science and Technology; University of Kashmir; Srinagar Jammu & Kashmir India
| | - Adil Gani
- Department of Food Science and Technology; University of Kashmir; Srinagar Jammu & Kashmir India
| | - Naseer Ahmad Bhat
- Department of Food Science and Technology; University of Kashmir; Srinagar Jammu & Kashmir India
| | - Asima Shah
- Department of Food Science and Technology; University of Kashmir; Srinagar Jammu & Kashmir India
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37
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Affiliation(s)
- Jeffrey A. Byars
- Functional Foods Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service; United States Department of Agriculture; Peoria IL USA
| | - Mukti Singh
- Functional Foods Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service; United States Department of Agriculture; Peoria IL USA
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38
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Maaran S, Hoover R, Vamadevan V, Waduge R, Liu Q. In vitro amylolysis of pulse and hylon VII starches explained in terms of their composition, morphology, granule architecture and interaction between hydrolysed starch chains. Food Chem 2016; 192:1098-108. [DOI: 10.1016/j.foodchem.2015.07.103] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2015] [Revised: 06/30/2015] [Accepted: 07/22/2015] [Indexed: 11/28/2022]
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39
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Effect of granule size on the properties of lotus rhizome C-type starch. Carbohydr Polym 2015; 134:448-57. [DOI: 10.1016/j.carbpol.2015.08.026] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2015] [Revised: 08/08/2015] [Accepted: 08/10/2015] [Indexed: 01/06/2023]
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40
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Lee CJ, Moon TW. Structural characteristics of slowly digestible starch and resistant starch isolated from heat–moisture treated waxy potato starch. Carbohydr Polym 2015; 125:200-5. [DOI: 10.1016/j.carbpol.2015.02.035] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2014] [Revised: 01/25/2015] [Accepted: 02/13/2015] [Indexed: 10/23/2022]
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41
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Wani IA, Sogi DS, Gill BS. Physico-chemical properties of acetylated starches from Indian black gram (Phaseolus mungo L.) cultivars. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:4078-89. [PMID: 26139873 PMCID: PMC4486560 DOI: 10.1007/s13197-014-1480-x] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/03/2014] [Accepted: 07/14/2014] [Indexed: 10/24/2022]
Abstract
Starches separated from three black gram cultivars were modified by acetylation and compared to their native starches. Acetylation was carried out by treating starches with 0.04 and 0.08 g of acetic anhydride/g of starch dry weight basis (db) at 25 °C. The extent of acetylation increased proportionally with the concentration of acetic anhydride used. Retrogradation of acetylated starch pastes decreased significantly (p ≤ 0.05) as revealed by significant decrease in syneresis, increased freeze thaw stability and increased light transmittance. The pasting curves of 10.7 % starch slurries showed that acetylation decreased the setback viscosity values by 51.2-82.8 % and pasting temperature by 3.1-5.6 °C than respective native starches. Differential scanning calorimetry observations also revealed significant decrease in gelatinisation temperature of acetylated starches than native starches. Hardness and adhesiveness of starch gels varied between 10.3 and 32.6 g and 4.6-82.3gs, respectively which were significantly lower than corresponding native starch gels.
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Affiliation(s)
- Idrees Ahmed Wani
- />Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India 143 005
- />Department of Food Science and Technology, University of Kashmir, Srinagar, India 190 006
| | - Dalbir Singh Sogi
- />Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India 143 005
| | - Balmeet Singh Gill
- />Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India 143 005
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42
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Naidoo K, Amonsou E, Oyeyinka S. In vitro digestibility and some physicochemical properties of starch from wild and cultivated amadumbe corms. Carbohydr Polym 2015; 125:9-15. [DOI: 10.1016/j.carbpol.2015.02.066] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2014] [Revised: 02/25/2015] [Accepted: 02/27/2015] [Indexed: 10/23/2022]
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43
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Processing, cooking, and cooling affect prebiotic concentrations in lentil (Lens culinaris Medikus). J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2014.10.008] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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44
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Shubeena, Wani IA, Gani A, Sharma P, Wani TA, Masoodi FA, Hamdani A, Muzafar S. Effect of acetylation on the physico-chemical properties of Indian Horse Chestnut (Aesculus indicaL.) starch. STARCH-STARKE 2015. [DOI: 10.1002/star.201400156] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Shubeena
- Department of Food Science & Technology; University of Kashmir; Srinagar India
| | - Idrees Ahmed Wani
- Department of Food Science & Technology; University of Kashmir; Srinagar India
| | - Adil Gani
- Department of Food Science & Technology; University of Kashmir; Srinagar India
| | - Paras Sharma
- Institute of Biotechnology; Amity University of Rajasthan; Jaipur India
| | - Touseef Ahmed Wani
- Department of Food Science & Technology; University of Kashmir; Srinagar India
| | | | - Afshan Hamdani
- Department of Food Science & Technology; University of Kashmir; Srinagar India
| | - Sabeera Muzafar
- Department of Food Science & Technology; University of Kashmir; Srinagar India
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45
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Yadav DK, Patki PE. Effect of acetyl esterification on physicochemical properties of chick pea (Cicer arietinum L.) starch. Journal of Food Science and Technology 2014; 52:4176-85. [PMID: 26139882 DOI: 10.1007/s13197-014-1388-5] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/12/2014] [Accepted: 04/21/2014] [Indexed: 11/29/2022]
Abstract
Acetyl esterification of isolated Bengal gram starch was carried out using acetic anhydride as reactant. Modification of native starch at variant concentrations of acetic anhydride (6, 8 and 10 %, w/w) resulted in modified starch with 2.14, 3.35, 4.47% acetyl content and 0.082, 0.130 and 0.176° of substitution (DS) respectively. The acetyl esterification of native starch brought significant changes in physicochemical properties with respect to pasting behavior, granule morphology, thermal properties and retrogradation profile. Acetyl modifications of native starch increased swelling capacity, water absorption power and oil absorption capability by 17, 13 and 20 % respectively. Acetylation has decreased pasting temperature, pasting time, final viscosity and set back viscosity due to increase in amylsoe content, hydrogen bonding and porosity of starch granule. The acetyl modification was confirmed by IR spectra with the presence of an ester carbonyl group (C = O) at 1720.3 cm(-1) and absorption band at 174.8 cm(-1). In DSC evaluation there was decrease in To, Tp, Tc and ΔH of acetylated starch than native starch which resulted in reduced retrogradation by 56 %.
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Affiliation(s)
- Dev Kumar Yadav
- Food Preservation and Sensory Science (FPSS) Division, Defence Food Research Laboratory, Siddhartha Nagar, Mysore 570011 India
| | - Prakash Eknatharao Patki
- Food Preservation and Sensory Science (FPSS) Division, Defence Food Research Laboratory, Siddhartha Nagar, Mysore 570011 India
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46
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Maaran S, Hoover R, Donner E, Liu Q. Composition, structure, morphology and physicochemical properties of lablab bean, navy bean, rice bean, tepary bean and velvet bean starches. Food Chem 2014; 152:491-9. [DOI: 10.1016/j.foodchem.2013.12.014] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2013] [Revised: 11/25/2013] [Accepted: 12/03/2013] [Indexed: 10/25/2022]
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47
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Wang H, Ratnayake WS. Physicochemical and Thermal Properties ofPhaseolus vulgarisL.var. Great Northern Bean Starch. J Food Sci 2014; 79:C295-300. [DOI: 10.1111/1750-3841.12357] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2013] [Accepted: 12/11/2013] [Indexed: 11/30/2022]
Affiliation(s)
- Hui Wang
- Applied Research & Engineering - The Food Processing Center; Dept. of Food Science & Technology; Univ. of Nebraska-Lincoln; Lincoln NE 68583-0930 USA
| | - Wajira S. Ratnayake
- Applied Research & Engineering - The Food Processing Center; Dept. of Food Science & Technology; Univ. of Nebraska-Lincoln; Lincoln NE 68583-0930 USA
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Wang N, Warkentin TD, Vandenberg B, Bing DJ. Physicochemical properties of starches from various pea and lentil varieties, and characteristics of their noodles prepared by high temperature extrusion. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.10.043] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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49
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Arce-Arce EE, Gallegos-Infante JA, Rocha-Guzmán NE, González-Laredo RF, Moreno-Jiménez R, Figueroa-Cárdenas JDD, Montelongo-Montelongo AN. Effect of infrared heating on the physicochemical properties of common bean (Phaseolus vulgarisL.) flour. CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2013.834978] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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50
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Sweedman MC, Hasjim J, Tizzotti MJ, Schäfer C, Gilbert RG. Effect of octenylsuccinic anhydride modification on β-amylolysis of starch. Carbohydr Polym 2013; 97:9-17. [DOI: 10.1016/j.carbpol.2013.04.041] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2013] [Revised: 03/11/2013] [Accepted: 04/12/2013] [Indexed: 01/28/2023]
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