1
|
Xing B, Zou L, Liu J, Liang Y, Wang N, Zhang Z, Qiao J, Ren G, Zhang L, Qin P. The importance of starch chain-length distribution for in vitro digestion of ungelatinized and retrograded foxtail millet starch. Food Res Int 2024; 189:114563. [PMID: 38876595 DOI: 10.1016/j.foodres.2024.114563] [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: 12/25/2023] [Revised: 05/08/2024] [Accepted: 05/26/2024] [Indexed: 06/16/2024]
Abstract
The digestibility of ungelatinized, short-term retrograded and long-term retrograded starch from foxtail millet was investigated and correlated with starch chain length distributions (CLDs). Some variations in starch CLDs of different varieties were obtained. Huangjingu and Zhonggu 9 had higher average chain lengths of debranched starch and lower average chain length ratios of amylopectin and amylose than Dajinmiao and Jigu 168. Compared to ungelatinized starch, retrogradation significantly increased the estimated glycemic index (eGI), whereas significantly decreased the resistant starch (RS). In contrast, long-term retrograded starches have lower eGI (93.33-97.37) and higher RS (8.04-14.55%) than short-term retrograded starch. PCA and correlation analysis showed that amylopectin with higher amounts of long chains and longer long chains contributed to reduced digestibility in ungelatinized starch. Both amylose and amylopectin CLDs were important for the digestibility of retrograded starch. This study helps a better understanding of the interaction of starch CLDs and digestibility during retrogradation.
Collapse
Affiliation(s)
- Bao Xing
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
| | - Jingke Liu
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, 050035, China
| | - Yongqiang Liang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Nuo Wang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Zhuo Zhang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Jiawei Qiao
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Guixing Ren
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
| | - Lizhen Zhang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China.
| | - Peiyou Qin
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China.
| |
Collapse
|
2
|
Lu F, Wang Y, Wu S, Huang W, Yao H, Wang S, Shi X, Laborda P, Herrera-Balandrano DD. Germination time and in vitro gastrointestinal digestion impact on the isoflavone bioaccessibility and antioxidant capacities of soybean sprouts. Food Chem 2024; 460:140517. [PMID: 39043074 DOI: 10.1016/j.foodchem.2024.140517] [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: 03/27/2024] [Revised: 07/13/2024] [Accepted: 07/17/2024] [Indexed: 07/25/2024]
Abstract
Soybeans' isoflavone content increases with germination; nevertheless, their bioaccessibility in the gastrointestinal system is limited. This study evaluated the influence of germination time (1, 3, 5, and 7 days) and in vitro gastrointestinal conditions on the isoflavone profile of soybean sprouts. The total isoflavones (4.07 mg/g) and the malonyl genistin (1.37 mg/g) had the highest contents on day 5 in the gastric phase. The highest isoflavone bioaccessibility was observed in daidzein, genistein, and glycitin. An increase in antioxidant capacity was found during germination (day 7 > day 5 > day 3); however, the same trend was not observed during in vitro digestion. In summary, the results indicate that soybean sprouts germinated for 5 days may be more beneficial for consumption since they have the highest and most readily absorbed levels of isoflavones. These data suggest that soybean sprouts may be a functional food that provides bioavailable antioxidants.
Collapse
Affiliation(s)
- Fengyi Lu
- School of Life Sciences, Nantong University, Nantong, 226019, PR China
| | - Yanxia Wang
- School of Life Sciences, Nantong University, Nantong, 226019, PR China
| | - Siqi Wu
- School of Life Sciences, Nantong University, Nantong, 226019, PR China
| | - Wuyang Huang
- Institute of Agro-Product Processing, Jiangsu, Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - Hongliang Yao
- School of Animal Science and Food Engineering, Jinling Institute of Technology, Nanjing 211169, PR China
| | - Suyan Wang
- School of Life Sciences, Nantong University, Nantong, 226019, PR China
| | - Xinchi Shi
- School of Life Sciences, Nantong University, Nantong, 226019, PR China
| | - Pedro Laborda
- School of Life Sciences, Nantong University, Nantong, 226019, PR China.
| | | |
Collapse
|
3
|
Qi K, Cao S, Li C. Possible interaction between pectin and gluten alters the starch digestibility and texture of wheat bread. Int J Biol Macromol 2024; 269:131907. [PMID: 38677676 DOI: 10.1016/j.ijbiomac.2024.131907] [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: 12/29/2023] [Revised: 04/17/2024] [Accepted: 04/25/2024] [Indexed: 04/29/2024]
Abstract
This study incorporated citrus pectin in wheat bread, aiming to develop breads with both desirable texture and slow starch digestibility. Results showed that starch digestibility in wheat bread decreased over the addition of pectin, and the maximum starch digested amount decreased by 6.6 % after the addition of 12 % pectin (wheat flour weight basis). The addition of pectin transferred part of the rapidly digestible starch into slowly digestible starch, and reduced the binding rate constant between slowly digestible starch and digestive enzymes, resulting in overall reduced starch digestibility. Furthermore, the addition of 4 % pectin contributed to the development of wheat bread with softer texture and increased specific volume. Mechanistically, the lowered starch digestibility of wheat bread after the pectin addition was due to (1) residual outermost swollen layer of starch granules, (2) protein and pectin interactions, and (3) increased short-range ordering of starch. This study, therefore, suggests that the addition of an appropriate amount of citrus pectin has the potential to develop bread with both a low glycemic index and desirable texture.
Collapse
Affiliation(s)
- Kaixin Qi
- Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin 999077, Hong Kong, China; School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Senbin Cao
- Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin 999077, Hong Kong, China; School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Cheng Li
- Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin 999077, Hong Kong, China.
| |
Collapse
|
4
|
Dan H, Li H, Li C, Fang Z, Hu B, Chen H, Wang C, Chen S, Hui T, Wu W, Zeng Z, Liu Y. Application of sourdough in gluten-free bakery products. Crit Rev Food Sci Nutr 2024:1-21. [PMID: 38783748 DOI: 10.1080/10408398.2024.2356256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/25/2024]
Abstract
ABSTRACTSIn recent years, the demand for gluten-free (GF) bakery products has grown rapidly due to the remarkable rising number of celiac patients and the increasing health awareness of GF products. However, GF products generally suffer from defects such as poor sensorial level, low nutritional value, high prices and short shelf life. Sourdough is the important starter culture applied in bakery field, and it has been proven to be ideal for enhancing the overall quality of bakery products. This review aims to systematically reviewed the application of sourdough in GF bakery products and its improvement to GF bakery products in terms of texture, shelf life, nutrition and flavor. Its positive effects derive from the complex metabolic activities of sourdough microorganisms, such as acidification, proteolysis, production of exopolysaccharides (EPS), activation of endogenous enzymes, and production of antibacterial substances. Finally, researchers are encouraged to expand the use of sourdough in GF bakery products to increase the variety of GF products. And the technical and nutritional potential of sourdough should be developed more widely.
Collapse
Affiliation(s)
- Hangyan Dan
- College of Food Science, Sichuan Agricultural University, Yaan, China
- Sichuan Yaomazi Food Co., Ltd, Meishan, Sichuan, China
| | - Hongyu Li
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Cheng Li
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Zhengfeng Fang
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Bin Hu
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Caixia Wang
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Saiyan Chen
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Teng Hui
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Wenjuan Wu
- College of Science, Sichuan Agricultural University, Yaan, China
| | - Zhen Zeng
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Yuntao Liu
- College of Food Science, Sichuan Agricultural University, Yaan, China
- Ministry of Agriculture and Rural Affairs, Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Yaan, China
| |
Collapse
|
5
|
Luque-Vilca OM, Paredes-Erquinigo JY, Quille-Quille L, Choque-Rivera TJ, Cabel-Moscoso DJ, Rivera-Ashqui TA, Silva-Paz RJ. Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes. Foods 2024; 13:1491. [PMID: 38790791 PMCID: PMC11120295 DOI: 10.3390/foods13101491] [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: 03/24/2024] [Revised: 04/12/2024] [Accepted: 04/17/2024] [Indexed: 05/26/2024] Open
Abstract
In recent years, the consumption of gluten-free products has increased due to the increasing prevalence of celiac disease and the increased preference for gluten-free diets. This study aimed to make cookies using a mixture of cañihua flour, whey, and potato starch. The use of a Box-Behnken design allowed for flexible ingredient proportions and physicochemical properties, centesimal composition, color, texture, and sensory attributes to be evaluated through consumer tests (Sorting and acceptability). The results highlighted significant variations in physicochemical data, composition, color, and texture across formulations. The blend with 38.51% cañihua flour, 10.91% sweet whey, 25.69% potato starch, 8.34% margarine, 11.10% sugar, 0.19% sodium chloride, 0.51% baking powder, 0.51% vanilla essence, and 4.24% egg exhibited superior sensory appeal. This formulation boasted excellent texture, aroma, flavor, color, and appearance, indicating high sensory and physicochemical quality. The use of cañihua flour, sweet whey, and potato starch not only provides a gluten-free option but also delivers a nutritious and sensorily pleasing choice for those with dietary restrictions. Future research could explore the commercial viability of producing these cookies on a larger scale, as well as investigating the potential health benefits of these ingredients.
Collapse
Affiliation(s)
- Olivia M. Luque-Vilca
- Facultad de Ingeniería de Procesos Industriales, Universidad Nacional de Juliaca, Av. Nueva Zelandia 631, Juliaca 21101, Peru; (O.M.L.-V.); (J.Y.P.-E.); (L.Q.-Q.); (T.J.C.-R.)
| | - Jover Y. Paredes-Erquinigo
- Facultad de Ingeniería de Procesos Industriales, Universidad Nacional de Juliaca, Av. Nueva Zelandia 631, Juliaca 21101, Peru; (O.M.L.-V.); (J.Y.P.-E.); (L.Q.-Q.); (T.J.C.-R.)
| | - Lenin Quille-Quille
- Facultad de Ingeniería de Procesos Industriales, Universidad Nacional de Juliaca, Av. Nueva Zelandia 631, Juliaca 21101, Peru; (O.M.L.-V.); (J.Y.P.-E.); (L.Q.-Q.); (T.J.C.-R.)
| | - Tania J. Choque-Rivera
- Facultad de Ingeniería de Procesos Industriales, Universidad Nacional de Juliaca, Av. Nueva Zelandia 631, Juliaca 21101, Peru; (O.M.L.-V.); (J.Y.P.-E.); (L.Q.-Q.); (T.J.C.-R.)
| | | | - Thalía A. Rivera-Ashqui
- Facultad de Ingeniería y Arquitectura, Universidad Peruana Unión, km 19 Carretera Central, Ñaña, Lima 15457, Peru;
| | - Reynaldo J. Silva-Paz
- Escuela de Ingeniería en Industrias Alimentarias, Departamento de Ingeniería, Universidad Nacional de Barranca, Av. Toribio de Luzuriaga N° 376 Mz J. Urb. La Florida, Barranca 15169, Peru
| |
Collapse
|
6
|
Li C, Chen G, Tilley M, Chen R, Perez-Fajardo M, Wu X, Li Y. Enhancing Gluten Network Formation and Bread-Making Performance of Wheat Flour Using Wheat Bran Aqueous Extract. Foods 2024; 13:1479. [PMID: 38790779 PMCID: PMC11119270 DOI: 10.3390/foods13101479] [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: 04/16/2024] [Revised: 05/05/2024] [Accepted: 05/07/2024] [Indexed: 05/26/2024] Open
Abstract
Wheat bran possesses diverse nutritional and functional properties. In this study, wheat bran aqueous extract (WBE) was produced and thoroughly characterized as a functional ingredient and improver for bakery application. The WBE contained 50.3% total carbohydrate, 24.5% protein, 13.0% ash, 6.7% soluble fiber, 2.9% insoluble fiber, and 0.5% β-glucan. Notably, adding 7.5% WBE significantly increased the bread-specific volume to 4.84 cm3/g, compared with the control of 4.18 cm3/g. Adding WBE also resulted in a remarkable improvement in dough properties. The WBE-enriched dough showed increased peak, setback, breakdown, and final viscosities, along with higher storage and loss modulus. Scanning electron microscopy analysis further revealed that the WBE promoted the aggregation of protein and starch within the dough. The extractable gliadin to glutenin ratio increased with 5 and 7.5% WBE additions, compared with the control and 2.5% WBE addition. WBE did not significantly alter the starch gelatinization temperature or dough extension properties. These findings demonstrate that the inclusion of WBE in wheat flour is a promising approach for producing high-quality bread that is enriched with dietary fiber and protein.
Collapse
Affiliation(s)
- Cheng Li
- Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Gengjun Chen
- Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Michael Tilley
- Center for Grain and Animal Health Research, US Department of Agriculture, Agricultural Research Service, Manhattan, KS 66502, USA
| | - Richard Chen
- Center for Grain and Animal Health Research, US Department of Agriculture, Agricultural Research Service, Manhattan, KS 66502, USA
| | - Mayra Perez-Fajardo
- Center for Grain and Animal Health Research, US Department of Agriculture, Agricultural Research Service, Manhattan, KS 66502, USA
| | - Xiaorong Wu
- Center for Grain and Animal Health Research, US Department of Agriculture, Agricultural Research Service, Manhattan, KS 66502, USA
| | - Yonghui Li
- Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| |
Collapse
|
7
|
Terrazas-Avila P, Palma-Rodríguez HM, Navarro-Cortez RO, Hernández-Uribe JP, Piloni-Martini J, Vargas-Torres A. The effects of fermentation time on sourdough bread: An analysis of texture profile, starch digestion rate, and protein hydrolysis rate. J Texture Stud 2024; 55:e12831. [PMID: 38613314 DOI: 10.1111/jtxs.12831] [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: 01/11/2024] [Revised: 03/12/2024] [Accepted: 03/15/2024] [Indexed: 04/14/2024]
Abstract
To ensure the best quality bread, it is important to consider the speed of digestion of starch and proteins, as well as how time fermentation and storage time influence the rate of starch digestion and the texture of the bread. This study compared the effect of fermentation time and days of storage on the texture, physicochemical, protein and starch digestibility of sourdough bread. Texture profile analysis showed that the fermentation time in recently baked sourdough bread affects hardness, chewiness, and springiness. The electrophoretic profile showed a decrease in band thickness with increase in fermentation time, consistent with a higher percentage of protein digestion. While fermentation time did not significantly affect rapidly digestible starch (RDS) and slowly digestible starch (SDS), storage time resulted in a decrease in RDS and an increase in SDS. Sourdough breads had higher levels of resistant starch (RS). The digestibility characteristics of protein and starch, as well as texture properties, are significantly influenced by fermentation and storage time. The evidence suggests that sourdough bread has the potential to improve the digestion of protein and to effectively regulate the glycemic response, which is due to its higher levels of SDS and RS.
Collapse
Affiliation(s)
- Paulina Terrazas-Avila
- Centro de Investigación en Ciencia y Tecnología de Alimentos, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo, Hidalgo, Mexico
| | - Heidi M Palma-Rodríguez
- Centro de Investigación en Ciencia y Tecnología de Alimentos, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo, Hidalgo, Mexico
| | - Ricardo O Navarro-Cortez
- Centro de Investigación en Ciencia y Tecnología de Alimentos, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo, Hidalgo, Mexico
| | - Juan P Hernández-Uribe
- Centro de Investigación en Ciencia y Tecnología de Alimentos, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo, Hidalgo, Mexico
| | - Javier Piloni-Martini
- Centro de Investigación en Ciencia y Tecnología de Alimentos, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo, Hidalgo, Mexico
| | - Apolonio Vargas-Torres
- Centro de Investigación en Ciencia y Tecnología de Alimentos, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo, Hidalgo, Mexico
| |
Collapse
|
8
|
Shen M, Huang K, Sun Z, Yu Z, Cao H, Zhang Y, Guan X. Effect of milling and defatting treatment on texture and digestion properties of oat rice. Food Chem X 2024; 21:101135. [PMID: 38304051 PMCID: PMC10831495 DOI: 10.1016/j.fochx.2024.101135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2023] [Revised: 12/19/2023] [Accepted: 01/09/2024] [Indexed: 02/03/2024] Open
Abstract
Oat rice with great sensory acceptance was developed based on the combination method of milling and defatting (petroleum ether) treatment. In this study, the effect of milling and defatting treatment on the texture and digestion properties of oat rice was investigated. Results showed that milling and defatting treatment enhanced stickiness, enthalpy, and starch digestibility. The pasting temperature and hardness of oat rice were reduced. The lipid content of oat rice was significantly reduced by milling and defatting treatment, leading to a decrease in the formation of starch-lipid complex. Fourier transform infrared spectroscopy and X-ray diffraction analyses revealed that the application of milling and defatting treatments led to a reduction in the content of starch-lipid complexes in oats during the cooking process. Milling and defatting significantly enhanced both the rapid and slow digestion rates of oat rice. Specifically, the rapid digestion rate was found to be 2.5 times higher than the slow digestion rate. The nutritive components of oat rice were properly preserved, and the viscosity and elasticity of oat rice reached the maximum when milling for 40 s and defatting. This study provides a theoretical basis for oat products.
Collapse
Affiliation(s)
- Meng Shen
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Kai Huang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Zhu Sun
- Inner Mongolia Yangufang Ecological Agricultural Science and Technology (Group) Co., Ltd, Inner Mongolia, PR China
| | - Zhiquan Yu
- Inner Mongolia Yangufang Ecological Agricultural Science and Technology (Group) Co., Ltd, Inner Mongolia, PR China
| | - Hongwei Cao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Yu Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Xiao Guan
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| |
Collapse
|
9
|
Gao Z, Wang G, Zhang J, Guo L, Zhao W. Psyllium Fibre Inclusion in Gluten-Free Buckwheat Dough Improves Dough Structure and Lowers Glycaemic Index of the Resulting Bread. Foods 2024; 13:767. [PMID: 38472879 DOI: 10.3390/foods13050767] [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: 01/04/2024] [Revised: 01/26/2024] [Accepted: 02/02/2024] [Indexed: 03/14/2024] Open
Abstract
The demand for gluten-free (GF) bread is steadily increasing. However, the production of GF bread with improved baking quality and enhanced nutritional properties remains a challenge. In this study, we investigated the effects of adding psyllium fibre (PSY) in varying proportions to buckwheat flour on the dough characteristics, bread quality, and starch digestion properties of GF bread. Our results demonstrate that incorporating PSY contributes to the formation of a gluten-like network structure in the dough, leading to an increase in the gas holding capacity from 83.67% to 98.50%. The addition of PSY significantly increased the specific volume of the bread from 1.17 mL/g to 3.16 mL/g. Bread containing PSY displayed superior textural characteristics and colour. Our study also revealed that the inclusion of PSY reduced the digestibility of starch in GF bread. These findings highlight the positive impact of incorporating PSY into GF bread, suggesting its potential in guiding the production of GF bread with a lower glycaemic index. This may be particularly beneficial for individuals seeking to regulate their blood sugar levels or adopt a low-glycaemic diet.
Collapse
Affiliation(s)
- Zihan Gao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Guangzhen Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jing Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Lichun Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wei Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| |
Collapse
|
10
|
Jamali N, Sayadi M, Nejati R, Mohammadi F, Nematollahi A, Mollakhalili‐Meybodi N. Gluten-free Nan-e-Fasaee: Formulation optimization on the basis of quinoa flour and inulin. Food Sci Nutr 2024; 12:1146-1157. [PMID: 38370065 PMCID: PMC10867479 DOI: 10.1002/fsn3.3829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 10/28/2023] [Accepted: 10/31/2023] [Indexed: 02/20/2024] Open
Abstract
Diversification of gluten-free (GF) bakery products is considerably important, as those who suffer from gluten intolerance should follow a GF diet their whole life. Regarding this study, it was aimed at optimizing the formulation of a quinoa-based GF traditional bakery product, i.e. Nan-e-Fasaee using inulin as a bifunctional agent (both a prebiotic compound and a structure-forming agent). Otherwise, its potential role as a fat and sugar replacer was also assessed. For this purpose, short (S)- and long (L)-chain inulin were used as sugar and fat replacers, respectively, at 0%-50% w/w in quinoa flour (QF)-based GF Nan-e-Fasaee and optimization was done based on rheological, textural, and sensory analysis. Results indicated that QF diet provided the batter with the dominance of elastic modulus and increased hardness (i.e. 5170.0 ± 22.50 g in the presence of QF compared to 1477.0 ± 20.81 g in wheat-based ones). Inulin inclusion reduced the hardness, as the lowest was observed at S-inulin substitution levels of 40% and 50% w/w, with values equal to 2422.0 ± 20.81 and 2431.0 ± 35.57 g, respectively (the most similar ones to control sample). The interference of S-inulin with the non-gelatinized starch structure is supposed to decrease the hardness. The highest score in texture was also perceived at F6 and F13, with values equal to 8.00 ± 0.10 and 7.97 ± 0.05, respectively. Using S- and L-inulin in combination is found to improve the textural characteristics due to preventing the competitive role of sugar in water absorption in formulations containing L-inulin. Regarding optimization of quinoa-based GF Nan-e-Fasaee with reduced sugar and fat levels using inulin, it is found to be feasible.
Collapse
Affiliation(s)
- Narjes Jamali
- Student Research CommitteeFasa University of Medical SciencesFasaIran
| | - Mehran Sayadi
- Department of Food Safety and Hygiene, School of HealthFasa University of Medical SciencesFasaIran
| | - Roghayeh Nejati
- Department of Food Safety and Hygiene, School of HealthFasa University of Medical SciencesFasaIran
| | - Faezeh Mohammadi
- Department of Food Sciences and Technology, School of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Amene Nematollahi
- Department of Food Safety and Hygiene, School of HealthFasa University of Medical SciencesFasaIran
| | - Neda Mollakhalili‐Meybodi
- Department of Food Sciences and Technology, School of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
- Research Center for Food Hygiene and SafetyShahid Sadoughi University of Medical SciencesYazdIran
| |
Collapse
|
11
|
Wang N, Li C, Miao D, Dai Y, Zhang H, Zhang Y, Hou H, Ding X, Wang W, Li C, Wang B. Effect of improved extrusion cooking technology (IECT) on structure, physical properties and in vitro digestibility of starch. Int J Biol Macromol 2023; 252:126436. [PMID: 37604420 DOI: 10.1016/j.ijbiomac.2023.126436] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 08/09/2023] [Accepted: 08/18/2023] [Indexed: 08/23/2023]
Abstract
Extrusion can modify the structure and physical properties of starch, while the extent of improved extrusion cooking technology (IECT) affects the starch with high moisture content and different crystal types remaining unclear. Therefore, the influence of IECT at different screw speeds on the structure, physical properties and in vitro digestibility of corn (A-type), potato (B-type) and pea (C-type) starches with high moisture content (42 %) was explored. Results indicated that IECT treatment caused similar variations on structure, physical properties, and in vitro digestibility of the 3 types of starches. The contents of slowly digestible starch (SDS) and resistant starch (RS) decreased by IECT treatment, accompanied by a reduction of crystallinity, enthalpy of gelatinization, gelatinization temperature and viscosity, while the content of rapidly digestible starch (RDS) and the ratio of bound water increased. And the changes in in vitro digestibility of starch were closely related to the damage to starch structure caused by IECT. Furthermore, most of starch granules were in the agglomeration stage by appropriate IECT treatment, which induced the exposure of a great quantity of enzyme binding sites to enhance the in vitro digestibility.
Collapse
Affiliation(s)
- Ning Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Chen Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Di Miao
- College of Life Science, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Yangyong Dai
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China.
| | - Hong Zhang
- College of Life Science, Dezhou University, Dezhou, Shandong 253023, China
| | - Yong Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Xiuzhen Ding
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Wentao Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Cheng Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Bin Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| |
Collapse
|
12
|
Shen M, Huang K, Guan X, Xia J, Sun Z, Yu Z, Fang Y. Effects of milling on texture and in vitro starch digestibility of oat rice. Food Chem X 2023; 19:100783. [PMID: 37780273 PMCID: PMC10534086 DOI: 10.1016/j.fochx.2023.100783] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 06/20/2023] [Accepted: 07/03/2023] [Indexed: 10/03/2023] Open
Abstract
Compared with other oat products, consumers in China prefer oat rice and porridge made from naked oat. However, this oat product usually has poor sensory acceptance, which is directly related to the texture properties. This study aimed to use the milling method to improve the oat rice texture. The nutrient component, microstructure, pasting, and thermal properties of oat treated with different degrees of milling (0 s, 20 s, 40 s, 60 s, and 80 s) were researched. The results showed that milling would damage the bran layer of oat rice, increasing starch, β-glucan, total leached solids content, and the gelatinization enthalpy (ΔH). Meanwhile, oil, protein content, the pasting viscosity, and the pasting temperature were decreased. Milling made oat rice sticky and soft, and the bound water and non-flowing water migrated like flowing water. The cross-section of oat rice showed that milling damaged the surface of oat rice, which was beneficial to water entry and starch dissolution, and increased the viscosity of oat rice. When the milling time was 40 s and 60 s, the appearance, aroma, taste, texture, and overall acceptability of oat porridge were better. Moreover, rapid digestion fraction (k1) and slow digestion fraction (k2) are the lowest and have the effect of low blood glucose rise rate.
Collapse
Affiliation(s)
- Meng Shen
- School of Health Science and Engineering, The University of Shanghai for Science and Technology, Shanghai 200093, PR China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, PR China
| | - Kai Huang
- School of Health Science and Engineering, The University of Shanghai for Science and Technology, Shanghai 200093, PR China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, PR China
| | - Xiao Guan
- School of Health Science and Engineering, The University of Shanghai for Science and Technology, Shanghai 200093, PR China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, PR China
| | - Jian Xia
- School of Health Science and Engineering, The University of Shanghai for Science and Technology, Shanghai 200093, PR China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, PR China
| | - Zhu Sun
- Inner Mongolia Yangufang Ecological Agricultural Science and Technology (Group) Co., Ltd, Inner Mongolia, PR China
| | - Zhiquan Yu
- Inner Mongolia Yangufang Ecological Agricultural Science and Technology (Group) Co., Ltd, Inner Mongolia, PR China
| | - Yong Fang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210003, PR China
| |
Collapse
|
13
|
Lin S, Huang B, Liu S, Liu Y, Zhang Q, Qin W. Impact of supplement of Qingke flours on physiochemical properties, sensory and in vitro starch digestibility of wheat bread and its enhancement by bread quality improvers. Food Chem X 2023; 19:100855. [PMID: 37780254 PMCID: PMC10534235 DOI: 10.1016/j.fochx.2023.100855] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Revised: 08/14/2023] [Accepted: 08/30/2023] [Indexed: 10/03/2023] Open
Abstract
The aim is to upgrade the formulation to produce wheat bread with lower starch digestibility by supplemented with Qingke flour. Physiochemical properties of multi-scale Qingke flours were examined to select the most satisfied Qingke flour for breadmaking. Data showed multi-scale Qingke samples differed in total starch content, water/oil binding capacity, freeze-thaw stability, but had similar swelling capacity and thermodynamic properties. Addition of Qingke flours significantly reduced the total in vitro starch digestion of bread from 80% to 41% and decreased the rapidly digested starch content from 53% to 27%. However, Qingke flours caused a worse bread quality, texture and sensory e.g. lower bread specific volume (4.26-3.3 mL/g), larger hardness (398-1170 g) and chewiness (296-707 mJ). Meanwhile, hydroxypropyl methylcellulose, sodium stearoyl lactylate and transglutaminase could improve the bread quality and sensory. Lastly, results revealed Qingke-supplemented bread could generate new volatile compounds, hence having a different aroma compared to original wheat bread.
Collapse
Affiliation(s)
| | | | - Shuxiang Liu
- College of Food Science, Sichuan Agricultural University, Sichaun Province, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Sichaun Province, China
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University, Sichaun Province, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Sichaun Province, China
| |
Collapse
|
14
|
Yang Y, Wang X. Effects of coarse cereals on dough and Chinese steamed bread - a review. Front Nutr 2023; 10:1186860. [PMID: 37599688 PMCID: PMC10434817 DOI: 10.3389/fnut.2023.1186860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Accepted: 07/24/2023] [Indexed: 08/22/2023] Open
Abstract
Chinese steamed breads (CSBs) are long-established staple foods in China. To enhance the nutritional value, coarse cereals such as oats, buckwheat, and quinoa have been added to the formulation for making CSBs. This review presents the nutritional value of various coarse cereals and analyses the interactions between the functional components of coarse cereals in the dough. The addition of coarse cereals leads to changes in the rheological, fermentation, and pasting aging properties of the dough, which further deteriorates the appearance and texture of CSBs. This review can provide some suggestions and guidelines for the production of staple and nutritious staple foods.
Collapse
Affiliation(s)
| | - Xinwei Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| |
Collapse
|
15
|
Mu J, Qi Y, Gong K, Chen Z, Brennan MA, Ma Q, Wang J, Brennan CS. Effects of quinoa flour ( Chenopodium Quinoa Willd) substitution on wheat flour characteristics. Curr Res Food Sci 2023; 7:100556. [PMID: 37637077 PMCID: PMC10448273 DOI: 10.1016/j.crfs.2023.100556] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2023] [Revised: 06/29/2023] [Accepted: 07/26/2023] [Indexed: 08/29/2023] Open
Abstract
Quinoa is a pseudo-cereal with great nutritional and functional qualities, serving as an excellent substitution to develop quinoa-containing foods. This study aimed to explore the influence of quinoa flour substitution on quality characteristics of wheat flour (WF). WF was substituted with different level of quinoa core flour, ground quinoa whole flour and recombined quinoa whole flour. Increasing levels of quinoa flour in WF declined dough swelling index, while increased falling number of composite flours. Besides, quinoa flour substitution considerably decreased the chemical forces of gluten in composite flours. The proportions α-helix and β-sheets reduced, while the random coil proportion increased in gluten secondary structure. SEM images revealed that the gluten network structure was severely damaged. Our findings indicated that substitution of WF with quinoa flours was promising to be developed as an ingredient for food products.
Collapse
Affiliation(s)
- Jianlou Mu
- College of Food Science and Technology, Agricultural University of Hebei, Baoding, 071001, China
| | - Yiwen Qi
- College of Food Science and Technology, Agricultural University of Hebei, Baoding, 071001, China
| | - Kexin Gong
- Jinmailang Food Co. LTD, Xingtai, Hebei, 100001, China
| | - zhizhou Chen
- College of Mechanical and Electrical Engineering, Agricultural University of Hebei, Baoding, 071001, China
| | - Margaret A. Brennan
- Department of Food, Wine, and Molecular Bioscience, Lincoln University, Christchurch, New Zealand
- College of Science, RMIT University, Melbourne, Australia
| | - Qianyun Ma
- College of Food Science and Technology, Agricultural University of Hebei, Baoding, 071001, China
| | - Jie Wang
- College of Food Science and Technology, Agricultural University of Hebei, Baoding, 071001, China
| | - Charles S. Brennan
- Department of Food, Wine, and Molecular Bioscience, Lincoln University, Christchurch, New Zealand
- College of Science, RMIT University, Melbourne, Australia
| |
Collapse
|
16
|
Cheng Y, Jiang J, Chen Q, Wang Z, Zeng M, Qin F, Chen J, He Z. Radio-frequency treatment of medium-gluten wheat: effects of tempering moisture and treatment time on wheat quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4441-4449. [PMID: 36869599 DOI: 10.1002/jsfa.12539] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 02/09/2023] [Accepted: 03/03/2023] [Indexed: 06/06/2023]
Abstract
BACKGROUND Wheat and wheat flour are important raw materials of staple foods. Medium-gluten wheat is now the dominant wheat in China. In order to expand the application of medium-gluten wheat, radio-frequency (RF) technology was used to improve its quality. Effects of tempering moisture content (TMC) of wheat and RF treatment time on wheat quality were investigated. RESULTS No evident change in protein content after RF treatment, but a reduction in wet gluten content of the sample with 10-18% TMC and RF treatment for 5 min, was observed. By contrast, protein content increased to 31.0% after RF treatment for 9 min in 14% TMC wheat, achieving the requirement of high-gluten wheat (≥30.0%). Thermodynamic and pasting properties indicated that RF treatment (14% TMC, 5 min) can alter the double-helical structure and pasting viscosities of flour. In addition, the results of textural analysis and sensory evaluation for Chinese steamed bread showed that RF treatment for 5 min with different TMC (10-18%) wheat could deteriorate wheat quality, while the wheat (14% TMC) treated with RF for 9 min had the best quality. CONCLUSION RF treatment for 9 min can improve wheat quality when the TMC was 14%. The results are beneficial to the application of RF technology in wheat processing and improvement of wheat flour quality. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Yong Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Jun Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Qiuming Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| |
Collapse
|
17
|
Shang J, Xie S, Yang S, Duan B, Liu L, Meng X. Steamed Multigrain Bread Prepared from Dough Fermented with Lactic Acid Bacteria and Its Effect on Type 2 Diabetes. Foods 2023; 12:2319. [PMID: 37372530 DOI: 10.3390/foods12122319] [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: 04/24/2023] [Revised: 05/18/2023] [Accepted: 06/06/2023] [Indexed: 06/29/2023] Open
Abstract
Multigrain products can prevent the occurrence of chronic noninfectious diseases such as hyperglycemia and hyperlipidemia. In this study, multigrain dough fermented by lactic acid bacteria (LAB) was used for the preparation of good-quality steamed multigrain bread, and its effects on type 2 diabetes were investigated. The results showed that the multigrain dough fermented with LAB significantly enhanced the specific volume, texture, and nutritional value of the steamed bread. The steamed multigrain bread had a low glycemic index and was found to increase liver glycogen and reduce triglyceride and insulin levels, while improving oral glucose tolerance and blood lipid levels in diabetic mice. The steamed multigrain bread made from dough fermented with LAB had comparable effects on type 2 diabetes to steamed multigrain bread prepared from dough fermented without LAB. In conclusion, multigrain dough fermentation with LAB improved the quality of the steamed bread while preserving its original efficacy. These findings provide a novel approach to the production of functional commercial foods.
Collapse
Affiliation(s)
- Jiacui Shang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
- Food College, Northeast Agricultural University, Harbin 150030, China
| | - Shuiqi Xie
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
- Food College, Northeast Agricultural University, Harbin 150030, China
| | - Shuo Yang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
- Food College, Northeast Agricultural University, Harbin 150030, China
| | - Bofan Duan
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
- Food College, Northeast Agricultural University, Harbin 150030, China
| | - Lijun Liu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
- Food College, Northeast Agricultural University, Harbin 150030, China
| | - Xiangchen Meng
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
- Food College, Northeast Agricultural University, Harbin 150030, China
| |
Collapse
|
18
|
Li C. Structural basis for rice starch multi-digestible fractions revealed by consecutive reaction kinetics model. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4203-4210. [PMID: 36641546 DOI: 10.1002/jsfa.12451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Revised: 12/18/2022] [Accepted: 01/15/2023] [Indexed: 05/03/2023]
Abstract
BACKGROUND Starch-based foods (e.g. rice) usually contain multiple starch fractions with distinct digestion rate constants, although their nature is currently unknown. The present study applied the recently developed consecutive reaction kinetics model to fit the in vitro digestion curves for starch fractions deconvoluted from the overall digestograms to differentiate their binding and catalysis rates to starch digestive enzymes. The fitting parameters were then correlated with starch molecular structures obtained from published data to understand starch structural features determining the binding and catalytic rate constants. RESULTS Binding and catalysis rates for the rapidly (RDF) and slowly digestible starch fraction (SDF) were controlled by distinct starch structural features. Typically, (i) the binding rate constant for RDF was negatively correlated with the amount of amylose short to intermediate chains, whereas it was positively correlated with the relative length of amylopectin intermediate chains; (ii) the catalysis rate constant for RDF was negatively correlated with the amount of amylose short to intermediate chains, relative length of amylose intermediate chains and amount of amylopectin long chains, whereas it was positively correlated with starch molecular size as well as relative length of amylopectin intermediate chains; (iii) and the catalysis rate constant for SDF was negatively correlated with the amount of amylopectin long chains, whereas it was positively correlated with starch molecular size. CONCLUSION These results provide a better understanding of the nature of different starch digestible fractions and the development of foods such as rice with slow starch digestibility. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Cheng Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| |
Collapse
|
19
|
Melini F, Melini V, Galfo M. A Cross-Sectional Survey of the Nutritional Quality of Quinoa Food Products Available in the Italian Market. Foods 2023; 12:foods12081562. [PMID: 37107356 PMCID: PMC10137863 DOI: 10.3390/foods12081562] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 03/24/2023] [Accepted: 03/31/2023] [Indexed: 04/29/2023] Open
Abstract
Quinoa's (Chenopodium quinoa Willd.) status has been recently raised from staple food crop confined to its region of origin to a globally recognized commercial food crop, widely traded in the international market. Claims on food labels may attract consumers who can therefore purchase products with nutrition, allergy/intolerance, or social and ethical claims in an effort to make healthier and more sustainable food choices. The aim of this work was (i) to investigate the nutritional quality of quinoa food products available to the Italian consumer over the e-commerce market, as emerged from nutrition labelling, and (ii) to inquire about the occurrence of nutrition, allergy and intolerance, and social and ethical claims on the packaging. To this aim, a cross-sectional survey of quinoa food products available in the Italian market was conducted. It emerged that several quinoa product categories are available and grains and pasta are the major ones. Nutrition claims are generally displayed in combination with gluten-free and social/ethical claims. Based on the nutrition facts, a higher proportion of products are eligible for nutrition claims. The comparison between the gluten-free labelled and gluten-containing quinoa products showed limited differences in the nutritional quality.
Collapse
Affiliation(s)
- Francesca Melini
- CREA Research for Food and Nutrition, Via Ardeatina 546, I-00178 Roma, Italy
| | - Valentina Melini
- CREA Research for Food and Nutrition, Via Ardeatina 546, I-00178 Roma, Italy
| | - Myriam Galfo
- CREA Research for Food and Nutrition, Via Ardeatina 546, I-00178 Roma, Italy
| |
Collapse
|
20
|
Channab BE, El Idrissi A, Zahouily M, Essamlali Y, White JC. Starch-based controlled release fertilizers: A review. Int J Biol Macromol 2023; 238:124075. [PMID: 36940767 DOI: 10.1016/j.ijbiomac.2023.124075] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 03/09/2023] [Accepted: 03/14/2023] [Indexed: 03/22/2023]
Abstract
Starch, as a widely available renewable resource, has the potential to be used in the production of controlled-release fertilizers (CRFs) that support sustainable agriculture. These CRFs can be formed by incorporating nutrients through coating or absorption, or by chemically modifying the starch to enhance its ability to carry and interact with nutrients. This review examines the various methods of creating starch-based CRFs, including coating, chemical modification, and grafting with other polymers. In addition, the mechanisms of controlled release in starch-based CRFs are discussed. Overall, the potential benefits of using starch-based CRFs in terms of resource efficiency and environmental protection are highlighted.
Collapse
Affiliation(s)
- Badr-Eddine Channab
- Laboratoire de Matériaux, Catalyse & Valorisation des Ressources Naturelles, URAC 24, Faculté des Sciences et Techniques, Université Hassan II, Casablanca B.P. 146, Morocco.
| | - Ayoub El Idrissi
- Laboratoire de Matériaux, Catalyse & Valorisation des Ressources Naturelles, URAC 24, Faculté des Sciences et Techniques, Université Hassan II, Casablanca B.P. 146, Morocco
| | - Mohamed Zahouily
- Laboratoire de Matériaux, Catalyse & Valorisation des Ressources Naturelles, URAC 24, Faculté des Sciences et Techniques, Université Hassan II, Casablanca B.P. 146, Morocco; Natural Resources Valorization Center, Moroccan Foundation for Advanced Science, Innovation and Research, Rabat, Morocco; Mohammed VI Polytechnic University, Ben Guerir, Morocco
| | - Younes Essamlali
- Natural Resources Valorization Center, Moroccan Foundation for Advanced Science, Innovation and Research, Rabat, Morocco; Mohammed VI Polytechnic University, Ben Guerir, Morocco
| | - Jason C White
- The Connecticut Agricultural Experiment Station, New Haven, CT 06504, United States.
| |
Collapse
|
21
|
Li C, Li S. A procedure for determining the number and pattern of digestible starch fractions in multiphasic food digestograms. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1651-1659. [PMID: 36326592 DOI: 10.1002/jsfa.12311] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 09/23/2022] [Accepted: 11/03/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Plant-based foods are frequently heterogenous systems, containing multiple starch fractions with distinct digestion rate constants. An unbiased determination of the number and digestion pattern of these fractions is a prerequisite for understanding the digestive characteristics of food. RESULTS A non-linear least-squares procedure based on a conditional selection of simple first-order kinetics or a combination of parallel and sequential kinetics models was developed. The procedure gave robust results fitting manually generated data, and was applied to in vitro experimental digestion data of retrograded rice starches. By correlating fitting parameters with starch structural parameters, it showed that rice starches with a lower amylose content, longer amylose chains, and amylopectin intermediate chains had more digestible starch fractions after long-term retrogradation. CONCLUSION This procedure enables the structural basis of starch digestibility and the development of food products with slow starch digestibility to be better understood. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Cheng Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
- Joint International Research Laboratory of Agriculture Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou, China
| | - Songnan Li
- Joint International Research Laboratory of Agriculture Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou, China
| |
Collapse
|
22
|
Influence of partial substitution of wheat flour with sprouted oat flours on physicochemical and textural characteristics of wheat bread. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2023.103649] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/13/2023]
|
23
|
Shao S, Li E, Yu S, Yi X, Zhang X, Yang C, Gilbert RG, Li C. Subtle differences in starch fine molecular structure are associated with large differences in texture and digestibility of Chinese steamed bread. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
24
|
Xing B, Zhang Z, Zhu M, Teng C, Zou L, Liu R, Zhang L, Yang X, Ren G, Qin P. The gluten structure, starch digestibility and quality properties of pasta supplemented with native or germinated quinoa flour. Food Chem 2023; 399:133976. [DOI: 10.1016/j.foodchem.2022.133976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 08/13/2022] [Accepted: 08/15/2022] [Indexed: 10/15/2022]
|
25
|
Shao S, Yi X, Li C. Main factors affecting the starch digestibility in Chinese steamed bread. Food Chem 2022; 393:133448. [PMID: 35751217 DOI: 10.1016/j.foodchem.2022.133448] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2022] [Revised: 05/15/2022] [Accepted: 06/08/2022] [Indexed: 11/25/2022]
Abstract
Chinese steamed bread (CSB) is one of the staple foods in China, although it has a high glycemic index (GI) value. Development of CSB with a slower starch digestibility is thus of great importance for the improvement of human health. Many factors are related to the starch digestibility in CSB. Most currently available strategies are focusing on the incorporation of other whole flours with high dietary fiber or polyphenols to reduce the starch digestibility. Although successful in reducing starch digestibility, the incorporation of these flours also deteriorated textural attributes and sensory characteristics of CSB. Much more strategies have been applied for the reduction of starch digestibility in breads, which should be further explored to confirm if they are applicable for CSB. This review contains important information, that could potentially turn CSB into a much healthier food product with slower starch digestibility.
Collapse
Affiliation(s)
- Shuaibo Shao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xueer Yi
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Cheng Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
| |
Collapse
|
26
|
Qi K, Yi X, Li C. Effects of endogenous macronutrients and processing conditions on starch digestibility in wheat bread. Carbohydr Polym 2022; 295:119874. [DOI: 10.1016/j.carbpol.2022.119874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 07/11/2022] [Accepted: 07/12/2022] [Indexed: 11/25/2022]
|
27
|
Wang Y, Jian C. Sustainable plant-based ingredients as wheat flour substitutes in bread making. NPJ Sci Food 2022; 6:49. [PMID: 36307422 PMCID: PMC9614748 DOI: 10.1038/s41538-022-00163-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Accepted: 09/29/2022] [Indexed: 11/09/2022] Open
Abstract
Bread as a staple food has been predominantly prepared from refined wheat flour. The world’s demand for food is rising with increased bread consumption in developing countries where climate conditions are unsuitable for wheat cultivation. This reliance on wheat increases the vulnerability to wheat supply shocks caused by force majeure or man-made events, in addition to negative environmental and health consequences. In this review, we discuss the contribution to the sustainability of food systems by partially replacing wheat flour with various types of plant ingredients in bread making, also known as composite bread. The sustainable sources of non-wheat flours, their example use in bread making and potential health and nutritional benefits are summarized. Non-wheat flours pose techno-functional challenges due to significantly different properties of their proteins compared to wheat gluten, and they often contain off-favor compounds that altogether limit the consumer acceptability of final bread products. Therefore, we detail recent advances in processing strategies to improve the sensory and nutritional profiles of composite bread. A special focus is laid on fermentation, for its accessibility and versatility to apply to different ingredients and scenarios. Finally, we outline research needs that require the synergism between sustainability science, human nutrition, microbiomics and food science.
Collapse
Affiliation(s)
- Yaqin Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China.,Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Ching Jian
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland. .,Human Microbiome Research Program, Faculty of Medicine, University of Helsinki, Helsinki, Finland.
| |
Collapse
|
28
|
Cao H, Wang C, Li R, Guan X, Huang K, Zhang Y. Influence of sprouted oat flour substitution on the texture and in vitro starch digestibility of wheat bread. Food Chem X 2022; 15:100428. [PMID: 36211788 PMCID: PMC9532797 DOI: 10.1016/j.fochx.2022.100428] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Revised: 08/06/2022] [Accepted: 08/09/2022] [Indexed: 11/30/2022] Open
Abstract
β-glucan reduced 45 % and polyphenols increased 79 % after sprouting for 120 h. Bread’s cell density and specific volume were the highest after sprouting for 72 h. The starch digestibility was the lowest with oat flour sprouting for 72 h. Two digestible fractions with different digestion rates was presented in the bread. Sprouting for 72 h postponed t2start and reduced digestion rate by 7 % in the bread.
The aim of this study was to investigate the effect of sprouted oats substitutions on the in vitro digestibility of starch in the wheat bread. The physical and nutritional quality of wheat bread enriched with 20 % sprouted oat flour was compared. The polyphenols and γ-aminobutyric acid increased, while the content of starch and β-glucan in the mixed bread was gradually decreased. The specific volume of mixed bread reached the maximum with a 19.79 % reduction of area fraction and a 31.36 % increase cell density when sprouting for 72 h. Two digestible starch fractions with different digestion rates were observed from the LOS-CPS fitted starch digestograms. The microstructure revealed that large type A wheat starch was gelatinized after baking, whereas small type B wheat starch and oat starch were wrapped in protein-β-glucan complexes. This study suggests that properly sprouting has the potential to obtain nutritional bread with low starch digestibility.
Collapse
Affiliation(s)
- Hongwei Cao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, PR China
| | - Chong Wang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
| | - Ranqing Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
| | - Xiao Guan
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, PR China
- Corresponding author at: School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China.
| | - Kai Huang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, PR China
| | - Yu Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, PR China
| |
Collapse
|
29
|
Yang C, Zhu X, Zhang Z, Yang F, Wei Y, Zhang Z, Yang F. Heat treatment of quinoa (Chenopodium quinoa Willd.) albumin: Effect on structural, functional, and in vitro digestion properties. Front Nutr 2022; 9:1010617. [PMID: 36185662 PMCID: PMC9520662 DOI: 10.3389/fnut.2022.1010617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Accepted: 08/29/2022] [Indexed: 11/13/2022] Open
Abstract
Quinoa seeds are rich in protein, polyphenols, phytosterols, and flavonoid substances, and excellent amino acid balance that has been revisited recently as a new food material showing potential applied in fitness and disease prevention. Heat treatment is one of the most effective strategies for improving the physiochemical characteristics of a protein. However, research examining the effects of temperature on quinoa albumin (QA) properties is limited. In this study, QA was subjected to thermal treatment (50, 60, 70, 80, 90, 100, and 121°C). SDS−PAGE revealed that QA is composed of several polypeptides in the 10−40 kDa range. Amino acid (AA) analysis showed that the branched-chain amino acids (BCAAs), negatively charged amino acid residues (NCAAs), and positively charged amino acids (PCAAs) contents of QA were more than double that of the FAO/WHO reference standard. Additionally, heating induced structural changes, including sulfhydryl-disulfide interchange and the exposure of hydrophobic groups. Scanning electron microscopy demonstrated that the albumin underwent denaturation, dissociation, and aggregation during heating. Moreover, moderate heat treatment (60, 70, and 80°C) remarkably improved the functional properties of QA, enhancing its solubility, water (oil) holding capacity, and emulsification and foaming characteristics. However, heating also reduced the in vitro digestibility of QA. Together, these results indicate that heat treatment can improve the structural and functional properties of QA. This information has important implications for optimizing quinoa protein production, and various products related to quinoa protein could be developed. which provides the gist of commercial applications of quinoa seeds for spreading out in the marketplace.
Collapse
Affiliation(s)
- Chao Yang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Xijin Zhu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Zhaoyun Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Farong Yang
- Animal Husbandry, Pasture and Green Agriculture Institute, Gansu Academy of Agricultural Sciences, Lanzhou, China
| | - Yuming Wei
- Animal Husbandry, Pasture and Green Agriculture Institute, Gansu Academy of Agricultural Sciences, Lanzhou, China
| | - Zhen Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Fumin Yang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
- *Correspondence: Fumin Yang,
| |
Collapse
|
30
|
Zhang Y, Wang X, Guan X. Effects of adding quinoa flour on the composite wheat dough: a comprehensive analysis of the pasting, farinograph and rheological properties. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yu Zhang
- School of Health Science and Engineering University of Shanghai for Science and Technology Shanghai 200093 China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center Shanghai 200093 China
| | - Xiaoxuan Wang
- School of Health Science and Engineering University of Shanghai for Science and Technology Shanghai 200093 China
| | - Xiao Guan
- School of Health Science and Engineering University of Shanghai for Science and Technology Shanghai 200093 China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center Shanghai 200093 China
| |
Collapse
|
31
|
Zhang Z, Zhu M, Xing B, Liang Y, Zou L, Li M, Fan X, Ren G, Zhang L, Qin P. Effects of extrusion on structural properties, physicochemical properties and in vitro starch digestibility of Tartary buckwheat flour. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
|
32
|
Cao H, Huang Q, Wang C, Guan X, Huang K, Zhang Y. Effect of compositional interaction on in vitro digestion of starch during the milling process of quinoa. Food Chem 2022; 403:134372. [DOI: 10.1016/j.foodchem.2022.134372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 09/17/2022] [Accepted: 09/19/2022] [Indexed: 10/14/2022]
|
33
|
Yavuz Z, Kutlu G, Tornuk F. Incorporation of oleaster (Elaeagnus angustifolia L.) flour into white bread as a source of dietary fibres. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Zeynep Yavuz
- Yildiz Technical University Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Davutpasa Campus, 34210 Istanbul Turkey
| | - Gozde Kutlu
- Yildiz Technical University Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Davutpasa Campus, 34210 Istanbul Turkey
| | - Fatih Tornuk
- Yildiz Technical University Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Davutpasa Campus, 34210 Istanbul Turkey
| |
Collapse
|
34
|
Zhang X, Hua Y, Liu Y, He M, Ju Z, Dai X. Wide belt sowing improves the grain yield of bread wheat by maintaining grain weight at the backdrop of increases in spike number. FRONTIERS IN PLANT SCIENCE 2022; 13:992772. [PMID: 36061798 PMCID: PMC9433909 DOI: 10.3389/fpls.2022.992772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Accepted: 07/29/2022] [Indexed: 06/15/2023]
Abstract
Increasing the seeding belt width from 2 to 3 cm (conventional drilling sowing, CD) to 8-10 cm (wide belt sowing, WB) can markedly improve the grain yield of bread wheat. However, there are insufficient data to explain how WB affects dry matter (DM) remobilization, pre- and post-anthesis production, and ultimately grain weight and grain yield. In the present study, four bread wheat cultivars (Jimai44, Taishan27, Gaoyou5766, and Zhouyuan9369) with similar phenology characteristic were selected as experimental materials and two sowing patterns (CD and WB) were applied during the 2018-2019 and 2019-2020 growing seasons, to investigate the effects of sowing pattern on grain yield and its components of bread wheat. The results showed that WB increased the post-anthesis rate of canopy apparent photosynthesis (CAP) in comparison with CD, by 19.73-133.68%, across the two seasons and four bread wheat cultivars. Furthermore, WB significantly increased the activities of superoxide dismutase, peroxidase, and catalase, and decreased the malondialdehyde content of the flag and penultimate leaf, thereby extending the duration of the high-value CAP period by 1.95-2.51 days. The improved rate and duration of CAP in WB led to an increase in post-anthesis DM production of 13.33-23.58%, thus ensuring DM distribution to the grain of each bread wheat cultivar. Consequently, in WB, the grain weight was maintained, the grain yield was increased markedly by 9.65-15.80%, at the backdrop of increases in spike number and in turn grain number per unit area. In summary, WB could be applied widely to obtain a high yield of bread wheat.
Collapse
Affiliation(s)
- Xiu Zhang
- State Key Laboratory of Crop Biology, Ministry of Science and Technology, Key Laboratory of Crop Ecophysiology and Farming System, Ministry of Agriculture and Rural of Affairs, Agronomy College of Shandong Agricultural University, Tai’an, China
| | - Yifan Hua
- State Key Laboratory of Crop Biology, Ministry of Science and Technology, Key Laboratory of Crop Ecophysiology and Farming System, Ministry of Agriculture and Rural of Affairs, Agronomy College of Shandong Agricultural University, Tai’an, China
| | - Yunjing Liu
- State Key Laboratory of Crop Biology, Ministry of Science and Technology, Key Laboratory of Crop Ecophysiology and Farming System, Ministry of Agriculture and Rural of Affairs, Agronomy College of Shandong Agricultural University, Tai’an, China
| | - Mingrong He
- State Key Laboratory of Crop Biology, Ministry of Science and Technology, Key Laboratory of Crop Ecophysiology and Farming System, Ministry of Agriculture and Rural of Affairs, Agronomy College of Shandong Agricultural University, Tai’an, China
| | - Zhengchun Ju
- Shandong Provincial Department of Agriculture and Rural Affairs, Shandong Agricultural Technology Extension Center, Jinan, China
| | - Xinglong Dai
- State Key Laboratory of Crop Biology, Ministry of Science and Technology, Key Laboratory of Crop Ecophysiology and Farming System, Ministry of Agriculture and Rural of Affairs, Agronomy College of Shandong Agricultural University, Tai’an, China
| |
Collapse
|
35
|
Influence of substituting wheat flour with quinoa flour on quality characteristics and in vitro starch and protein digestibility of fried-free instant noodles. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
36
|
Cao H, Wang X, Wang X, Guan X, Huang K, Zhang Y. Effect of storage conditions on the textural properties and in vitro digestibility of wheat bread containing whole quinoa flour. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
|
37
|
Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times. FOOD STRUCTURE 2022. [DOI: 10.1016/j.foostr.2022.100284] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
38
|
Li C, Yu W, Zhang X, Zou W, Liu H. Definition of starch components in foods by first-order kinetics to better understand their physical basis. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
39
|
Liu Y, Zhang H, Yu H, Li J, Brennan MA, Brennan CS, Qin Y. Wheat Bread Fortified with
Dictyophora Indusiata
Powder
: Evaluation of Quality Attributes, Antioxidant Characteristics and Bread Staling. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15940] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yudi Liu
- Faculty of Food Science and EngineeringKunming University of Science and TechnologyKunming650550China
| | - Heng Zhang
- Faculty of Food Science and EngineeringKunming University of Science and TechnologyKunming650550China
| | - Hongda Yu
- Faculty of Food Science and EngineeringKunming University of Science and TechnologyKunming650550China
| | - Jiang Li
- Faculty of Food Science and EngineeringKunming University of Science and TechnologyKunming650550China
| | - Margaret A Brennan
- School of ScienceRoyal Melbourne Institute of Technology UniversityMelbourne3000Australia
| | - Charles S Brennan
- School of ScienceRoyal Melbourne Institute of Technology UniversityMelbourne3000Australia
| | - Yuyue Qin
- Faculty of Food Science and EngineeringKunming University of Science and TechnologyKunming650550China
| |
Collapse
|
40
|
Punia Bangar S, Sharma N, Singh A, Phimolsiripol Y, Brennan CS. Glycaemic response of pseudocereal‐based gluten‐free food products: a review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15890] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences Clemson University Clemson 29634 USA
| | - Nitya Sharma
- Food Customization Research Lab Centre for Rural Development and Technology New Delhi 110016 India
| | - Arashdeep Singh
- Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab 141004 India
| | | | | |
Collapse
|
41
|
Improving Nutritional and Health Benefits of Biscuits by Optimizing Formulations Based on Sprouted Pseudocereal Grains. Foods 2022; 11:foods11111533. [PMID: 35681283 PMCID: PMC9180627 DOI: 10.3390/foods11111533] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 05/18/2022] [Accepted: 05/20/2022] [Indexed: 02/04/2023] Open
Abstract
A mixture design (MD) was used to evaluate the effect of replacing wheat flour (WF) with sprouted cañihua (Chenopodium pallidicaule Aellen), kiwicha (Amarathus caudatus L.), and quinoa (Chenopodium quinoa Willd.) flours (SCF, SKF, and SQF, respectively) on the content of phytic acid (PA), γ-aminobutyric acid (GABA), total soluble phenolic compounds (TSPC), and antioxidant activity (AA) in biscuits. Generally, sprouted pseudocereal flours contained lower amounts of starch and protein, comparable fat, ash, PA content, and increased levels of bioactive compounds (GABA and TSPC) and AA compared with wholegrain flours. Moreover, it was confirmed that sprouted pseudocereal flours were nutritionally superior to refined WF. MD allowed the modeling of target parameters showing that PA, GABA, TSPC, and AA were positively influenced by the proportion of flours in the biscuit. The models that better described the variation in nutritional parameters as a function of the formulation displayed typically linear and binary interactions terms. SKF exerted the highest influence on the increased content of PA. Therefore, to increase mineral bioavailability, the use of SCF and SQF in the formulation of biscuits was suggested. SCF and SQF positively influenced in GABA, TSPC, and AA in biscuits. The optimal ternary blends of flours that maximize the content of bioactive compounds and AA of biscuits and simultaneously minimize PA content were identified. To study the fate of biscuits in digestion, the optimal formulation for biscuits containing SQF/SCF was selected. For this type of baked product, reduced starch digestibility and glycemic index was observed compared with the control (100% WF). Moreover, the amounts of bioaccessible GABA, TSPC, and AA were higher in gastric and intestinal digests compared with control biscuit. Overall, these results highlighted the nutritional and health benefits of incorporation of flours from sprouted Andean grains in the production of biscuits.
Collapse
|
42
|
Ma Y, Wu D, Guo L, Yao Y, Yao X, Wang Z, Wu K, Cao X, Gao X. Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits. Front Nutr 2022; 9:846808. [PMID: 35495943 PMCID: PMC9043647 DOI: 10.3389/fnut.2022.846808] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Accepted: 03/18/2022] [Indexed: 11/17/2022] Open
Abstract
Quinoa is a pseudo-cereal which has excellent nutritional and functional properties due to its high content of nutrients, such as polyphenols and flavonoids, and therefore quinoa serves as an excellent supplement to make healthy and functional foods. The present study was aimed to evaluate the quality characteristics of wheat doughs and crispy biscuits supplemented with different amount of quinoa flour. The results showed that when more wheat flour was substituted by quinoa flour, proportion of unextractable polymeric protein to the total polymeric protein (UPP%) of the reconstituted doughs decreased and the gluten network structure was destroyed at a certain substitution level. The content of B-type starch and the gelatinization temperature of the reconstituted flours increased. The storage modulus, loss modulus, development time, and stability time of the dough increased as well. Moreover, hardness and toughness of the formulated crispy biscuits significantly decreased. Analyses suggested that starch digestibility was reduced and resistant starch content increased significantly. Taken together, quinoa flour improved dough rheological properties, enhanced the textural properties, and increased resistant starch content in crispy biscuits, thus adding to high nutritional value.
Collapse
Affiliation(s)
- Yanrong Ma
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, China
| | - Daying Wu
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, China
| | - Lei Guo
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, China
| | - Youhua Yao
- State Key Laboratory of Plateau Ecology and Agronomy, Qinghai Key Laboratory of Hulless Barley Genetics and Breeding, Qinghai Subcenter of National Hulless Barley Improvement, Qinghai University, Xining, China
| | - Xiaohua Yao
- State Key Laboratory of Plateau Ecology and Agronomy, Qinghai Key Laboratory of Hulless Barley Genetics and Breeding, Qinghai Subcenter of National Hulless Barley Improvement, Qinghai University, Xining, China
| | - Zhonghua Wang
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, China
| | - Kunlun Wu
- State Key Laboratory of Plateau Ecology and Agronomy, Qinghai Key Laboratory of Hulless Barley Genetics and Breeding, Qinghai Subcenter of National Hulless Barley Improvement, Qinghai University, Xining, China
- *Correspondence: Kunlun Wu,
| | - Xinyou Cao
- National Engineering Laboratory for Wheat and Maize, Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow and Huai River Valley, Ministry of Agriculture, Crop Research Institute, Shandong Academy of Agricultural Sciences, Jinan, China
- Xinyou Cao,
| | - Xin Gao
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, China
- Xin Gao,
| |
Collapse
|
43
|
Effects of a commercial peptidase on rheology, microstructure, gluten properties of wheat dough and bread quality. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113266] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
44
|
Li C, Hu Y. Modeling of in vitro digestogram by consecutive reaction kinetics model reveals the nature of starch digestive characteristics. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107203] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
45
|
Chen J, Zhang Y, Guan X, Cao H, Li L, Yu J, Liu H. Characterization of Saponins from Differently Colored Quinoa Cultivars and Their In Vitro Gastrointestinal Digestion and Fermentation Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:1810-1818. [PMID: 35119265 DOI: 10.1021/acs.jafc.1c06200] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Quinoa contains rich saponins, which are removed during processing and cause ecological waste. We extracted saponins from quinoa (SEQ) in black, white, and red cultivars and compared their composition by spectrophotometric assay and high-performance liquid chromatography analysis combined with acid hydrolysis. The digestion and fermentation properties of SEQ were investigated using an in vitro model. Our results showed that acid hydrolysis released sapogenins, mainly phytolaccagenin (PA), hederagenin (HD), and oleanolic acid from SEQ. Varying from SEQ in red, SEQ in black and white had a similar composition and content of sapogenins. Gastrointestinal digestion did not release sapogenins from SEQ but reduced the antioxidant activity of SEQ. Gut microbiota from human feces released PA and HD from SEQ. Reciprocally, SEQ in black significantly increased the growth of Lactobacillus spp. and Bifidobacterium spp., while reducing the growth of Shigella spp. The present study provides guidance for further investigation about the bioactivities of saponins from quinoa.
Collapse
Affiliation(s)
- Junda Chen
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yu Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China
| | - Xiao Guan
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China
| | - Hongwei Cao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China
| | - Lin Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Jie Yu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Hanlin Liu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| |
Collapse
|
46
|
Dong J, Huang L, Chen W, Zhu Y, Dun B, Shen R. Effect of Heat-Moisture Treatments on Digestibility and Physicochemical Property of Whole Quinoa Flour. Foods 2021; 10:3042. [PMID: 34945593 PMCID: PMC8701148 DOI: 10.3390/foods10123042] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Revised: 11/27/2021] [Accepted: 12/02/2021] [Indexed: 12/13/2022] Open
Abstract
The starch digestion processing of whole grain foods is associated with its health benefits in improving insulin resistance. This study modified the digestibility of whole quinoa flour (WQ) via heat-moisture treatment (HMT), HMT combined with pullulanase (HMT+P), HMT combined with microwave (HMT+M), and HMT combined with citric acids (HMT+A), respectively. Results showed that all the treatments significantly increased (p < 0.05) the total dietary fiber (TDF) content, amylose content, and resistant starch (RS) content, however, significantly decreased (p < 0.05) the amylopectin content and rapidly digestible starch (RDS) content of WQ. HMT+P brought the highest TDF content (15.3%), amylose content (31.24%), and RS content (15.71%), and the lowest amylopecyin content (30.02%) and RDS content (23.65%). HMT+M brought the highest slowly digestible starch (SDS) content (25.09%). The estimated glycemic index (eGI) was respectively reduced from 74.36 to 70.59, 65.87, 69.79, and 69.12 by HMT, HMT+P, HMT+M, and HMT+A. Moreover, a significant and consistent reduction in the heat enthalpy (ΔH) of WQ was observed (p < 0.05), after four treatments. All these effects were caused by changes in the starch structure, as evidenced by the observed conjunction of protein and starch by a confocal laser scanning microscope (CLSM), the decrease in relative crystallinity, and transformation of starch crystal.
Collapse
Affiliation(s)
- Jilin Dong
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China; (J.D.); (L.H.); (W.C.); (Y.Z.)
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450002, China
- Collaborative Innovation Center of Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou 450002, China
| | - Lu Huang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China; (J.D.); (L.H.); (W.C.); (Y.Z.)
| | - Wenwen Chen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China; (J.D.); (L.H.); (W.C.); (Y.Z.)
| | - Yingying Zhu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China; (J.D.); (L.H.); (W.C.); (Y.Z.)
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Baoqing Dun
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Ruiling Shen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China; (J.D.); (L.H.); (W.C.); (Y.Z.)
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450002, China
- Collaborative Innovation Center of Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou 450002, China
| |
Collapse
|
47
|
Bender D, Schönlechner R. Recent developments and knowledge in pseudocereals including technological aspects. ACTA ALIMENTARIA 2021. [DOI: 10.1556/066.2021.00136] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Abstract
Amaranth, buckwheat, quinoa, and less known, canihua are the most important pseudocereals. Their high nutritional value is well recognized and they are increasingly used for the development of a wide range of starch-based foods, which has been fostered by intensified research data performed in recent years. In addition to health driven motivations, also environmental aspects like the ongoing climate change are an important stimulus to increase agricultural biodiversity again. As pseudocereals are botanically classified as dicotyledonous plants their chemical, physical and processing properties differ significantly from the monocotyledonous cereals. Most important factors that need to be addressed for processing is their smaller seed kernel size, their specific starch structure and granule architecture, their gluten-free protein, but also their dietary fibre and secondary plant metabolites composition. This review gives a condensed overview of the recent developments and gained knowledge with special attention to the technological and food processing aspects of these pseudocereals.
Collapse
Affiliation(s)
- D. Bender
- Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190, Vienna, Austria
| | - R. Schönlechner
- Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190, Vienna, Austria
| |
Collapse
|
48
|
Coţovanu I, Ungureanu-Iuga M, Mironeasa S. Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production. PLANTS 2021; 10:plants10102150. [PMID: 34685960 PMCID: PMC8540254 DOI: 10.3390/plants10102150] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 09/28/2021] [Accepted: 10/07/2021] [Indexed: 11/28/2022]
Abstract
The present study aimed to investigate the influence of quinoa fractions (QF) on the chemical components of wheat flour (WF), dough rheological properties, and baking performance of wheat bread. The microstructure and molecular conformations of QF fractions were dependent to the particle size. The protein, lipids, and ash contents of composite flours increased with the increase of QF addition level, while particle size (PS) decreased these parameters as follows: Medium ˃ Small ˃ Large, the values being higher compared with the control (WF). QF addition raised dough tenacity from 86.33 to 117.00 mm H2O, except for the small fraction, and decreased the extensibility from 94.00 to 26.00 mm, while PS determined an irregular trend. The highest QF addition levels and PS led to the highest dough viscoelastic moduli (55,420 Pa for QL_20, 65245 Pa for QM_20 and 48305 Pa for QS_20, respectively). Gradual increase of QF determined dough hardness increase and adhesiveness decrease. Bread firmness, springiness, and gumminess rises were proportional to the addition level. The volume, elasticity, and porosity of bread decreased with QF addition. Flour and bread crust and crumb color parameters were also influenced by QF addition with different PS.
Collapse
Affiliation(s)
- Ionica Coţovanu
- Faculty of Food Engineering, Ştefan cel Mare University of Suceava, 13th Universităţii Street, 720229 Suceava, Romania;
| | - Mădălina Ungureanu-Iuga
- Faculty of Food Engineering, Ştefan cel Mare University of Suceava, 13th Universităţii Street, 720229 Suceava, Romania;
- Integrated Center for Research, Development and Innovation in Advanced Materials, Nanotechnologies and Distributed Systems for Fabrication and Control (MANSiD), Ştefan cel Mare University of Suceava, 13th University Street, 720229 Suceava, Romania
- Correspondence: (M.U.-I.); (S.M.)
| | - Silvia Mironeasa
- Faculty of Food Engineering, Ştefan cel Mare University of Suceava, 13th Universităţii Street, 720229 Suceava, Romania;
- Correspondence: (M.U.-I.); (S.M.)
| |
Collapse
|
49
|
Li F, Guan X, Li C. Effects of degree of milling on the starch digestibility of cooked rice during (in vitro) small intestine digestion. Int J Biol Macromol 2021; 188:774-782. [PMID: 34403679 DOI: 10.1016/j.ijbiomac.2021.08.079] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 07/27/2021] [Accepted: 08/10/2021] [Indexed: 12/01/2022]
Abstract
Effects of degree of milling on starch digestibility of cooked rice during (in vitro) small intestine digestion were investigated. By fitting starch digestograms to the logarithm of slope plot and combination of parallel and sequential digestion kinetics model, two starch fractions with distinct digestion rate constants were identified. Results from scanning electronic microscope and confocal laser scanning microscope showed that the rapidly digestible starch fraction (RDF) was mainly composed of gelatinized starch, while the slowly digestible starch fraction (SDF) was consisted of relatively intact starch granules, protein matrix encapsulated starch and starch-protein binary complex. The cooked rice with milling treatment had more loosely packed and larger network cells compared to that for brown rice. Consequentially, the RDF content was decreased, while that for SDF was increased by the milling treatment. These results could help the rice processing industry to develop healthy rice products with desirable starch digestibility.
Collapse
Affiliation(s)
- Fan Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xiao Guan
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China; Shanghai Engineering Research Center for Food Rapid Detection, Shanghai 200093, China.
| | - Cheng Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
| |
Collapse
|