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Magalhães TLS, Machado AM, da Silva LA, José VPBDS, Lúcio HG, Fortini TVL, Carvalho CWP, da Silva BP, Martino HSD. Effects of acute consumption of a beverage based on extruded whole-grain pearl millet flour on glycemic and insulinemic control, food intake, and appetite sensation in eutrophic adults: A randomized cross-over clinical trial. Nutrition 2024; 126:112506. [PMID: 39033704 DOI: 10.1016/j.nut.2024.112506] [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: 03/06/2024] [Revised: 05/17/2024] [Accepted: 05/30/2024] [Indexed: 07/23/2024]
Abstract
OBJECTIVES Whole-grain pearl millet is a nutritious cereal source of dietary fiber, vitamins, minerals, and bioactive compounds. It offers health benefits such as glycemic control and satiety. Extrusion cooking for diverse formulations, including beverages, can alter its chemical composition, impacting the nutritional value. This study aimed to evaluate the sensory acceptability of an extruded millet flour beverage and its acute effects on glycemic index (GI), glycemic and insulinemic response, food intake, and subjective appetite sensations in euglycemic and eutrophic adults. METHODS This is an acute, single-blind, randomized, controlled, cross-over clinical study comprising 14 euglycemic and eutrophic adults. Initially, beverages based on whole extruded millet flour were developed, and sensorially and chemically analyzed. Next, a clinical trial was conducted with participants undergoing four sessions and consuming one of the following options: extruded millet beverage, a maltodextrin control beverage, or a glucose solution administered in two separate sessions. Blood glucose, insulin, and appetite responses were assessed over a 2-h period, in addition to determining the GI of the beverages and analyzing food intake in the 24 h following each session. RESULTS The extruded millet flour strawberry-flavored beverage had the best sensory acceptance and was classified as having as high GI. Consumption of the extruded millet beverage showed similar glycemic and insulinemic responses, as well as appetite control and food intake of the subjects, when compared with consumption of the maltodextrin control beverage. CONCLUSIONS Intake of the extruded millet beverage maintained glycemic and insulinemic responses, appetite control, and food intake in euglycemic and eutrophic subjects.
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Affiliation(s)
- Thauana Lorena Silva Magalhães
- Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa MG, 36.570-900, Brazil
| | - Adriane Moreira Machado
- Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa MG, 36.570-900, Brazil
| | - Lucimar Aguiar da Silva
- Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa MG, 36.570-900, Brazil
| | | | - Haira Guedes Lúcio
- Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa MG, 36.570-900, Brazil
| | - Thais Victória Lopes Fortini
- Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa MG, 36.570-900, Brazil
| | | | - Bárbara Pereira da Silva
- Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa MG, 36.570-900, Brazil
| | - Hércia Stampini Duarte Martino
- Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa MG, 36.570-900, Brazil.
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Wang L, Li G, Zhu L, Gao Y, Wei Y, Sun Y, Xu Y. Preparation and characterization of carboxymethylated Anemarrhena asphodeloides polysaccharide and its effect on the gelatinization of wheat starch. Int J Biol Macromol 2024; 277:134419. [PMID: 39097060 DOI: 10.1016/j.ijbiomac.2024.134419] [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: 03/11/2024] [Revised: 06/01/2024] [Accepted: 07/31/2024] [Indexed: 08/05/2024]
Abstract
In this study, a carboxymethylated Anemarrhena asphodeloides polysaccharide (CM-AARP) with an molecular weight (Mw) of 7.8 × 104 Da was obtained. CM-AARP was composed of four monosaccharides including d-mannose, d-glucose, d-galactose, and l-arabinose. Nuclear magnetic resonance (NMR) spectra revealed that the skeleton of CM-AARP was identical to that of AARP. Compared with AARP, CM-AARP had a superior inhibition effect on the gelatinization of wheat starch (WS) under the same condition. The addition of CM-AARP and AARP at 12 % enhanced the gelatinization temperature (60.47 ± 1.30 °C) of WS to 73.88 ± 0.49 °C and 69.75 ± 0.52 °C, respectively. CM-AARP could maintain the crystal structure of WS during gelatinization, the relative crystallinity with the 12 % CM-AARP addition was determined as 29.18 % ± 1.49 %, exceeding that of pure WS at 21.96 % ± 0.66 %. Moreover, CM-AARP influenced the rheological behavior of the gelatinized WS by reducing the viscosity and improving the fluidity. The results suggested that CM-AARP played an essential role in starch gelatinization and was a potential stabilizer in the starch-based food industry.
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Affiliation(s)
- Libo Wang
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Guoqiang Li
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Ling Zhu
- Heilongjiang Province academy of Agricultural Sciences institute of Food Processing, Harbin 150086, China
| | - Yinzhao Gao
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Yanhui Wei
- College of Intelligent Systems Science and Engineering, Harbin Engineering University, Harbin 150001, China
| | - Yu Sun
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Yaqin Xu
- College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China.
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Lin Z, Zhang R, Wu Z, Qiao D, Zhao S, Pi X, Zhang B. Prolonging heat-moisture treatment time at medium moisture content optimizes the quality attributes of cooked brown rice through starch structural alteration. Int J Biol Macromol 2024:135561. [PMID: 39349323 DOI: 10.1016/j.ijbiomac.2024.135561] [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: 05/15/2024] [Revised: 08/29/2024] [Accepted: 09/09/2024] [Indexed: 10/02/2024]
Abstract
Brown rice (BR), one of the popular whole grains worldwide, is still limited to consumption due to its rough texture after cooking. Through inspecting structural alteration, this work discloses how heat-moisture treatment (HMT) moisture content (15 %-25 %) and time (1.0 h-3.0 h) modify the starch digestibility and cooked BR texture. The medium moisture content (20 %) allowed the highest pasting viscosity and a uniform network structure of cooked BR. Prolonging the HMT time from 1.0 h to 2.0 h at medium moisture content hindered starch swelling and improved stability. Meanwhile, the relative crystallinity, the surface compactness in nanoscale and R995/1022 decreased, while the gel network structure was improved, contributing to the softened cooked BR texture and the enhanced starch digestibility. Although the resistant starch content raised to 13.55 % after 3.0 h of HMT, the springiness, gumminess and chewiness of cooked BR degraded, and this should be considered in certain conditions.
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Affiliation(s)
- Zexue Lin
- Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China; Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Rui Zhang
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Zhuoting Wu
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Dongling Qiao
- Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
| | - Siming Zhao
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiaowen Pi
- Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
| | - Binjia Zhang
- Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
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Jeevarathinam G, Ramniwas S, Singh P, Rustagi S, Mohammed Basheeruddin Asdaq S, Pandiselvam R. Macromolecular, thermal, and nonthermal technologies for reduction of glycemic index in food-A review. Food Chem 2024; 445:138742. [PMID: 38364499 DOI: 10.1016/j.foodchem.2024.138742] [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: 11/21/2023] [Revised: 02/07/2024] [Accepted: 02/10/2024] [Indexed: 02/18/2024]
Abstract
Consumers rely on product labels to make healthy choices, especially with regard to the glycemic index (GI) and glycemic load (GL), which identify foods that stabilize blood sugar. Employing both thermal and nonthermal processing techniques can potentially reduce the GI, contributing to improved blood sugar regulation and overall metabolic health. This study concentrates on the most current advances in GI-reduction food processing technologies. Food structure combines fiber, healthy fats, and proteins to slow digestion, reducing GI. The influence of thermal approaches on the physical and chemical modification of starch led to decreased GI. The duration of heating and the availability of moisture also determine the degree of hydrolysis of starch and the glycemic effects on food. At a lower temperature, the parboiling revealed less gelatinization and increased moisture. The internal temperature of the product is raised during thermal and nonthermal treatment, speeds up retrogradation, and reduces the rate of starch breakdown.
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Affiliation(s)
- G Jeevarathinam
- Department of Food Technology, Hindusthan College of Engineering and Technology, Coimbatore 641 032, Tamil Nadu, India
| | - Seema Ramniwas
- University Centre for Research and Development, University of Biotechnology, Chandigarh University, Gharuan, Mohali, Punjab
| | - Punit Singh
- Institute of Engineering and Technology, Department of Mechanical Engineering, GLA University Mathura, Uttar Pradesh 281406, India
| | - Sarvesh Rustagi
- School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | | | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod-671 124, Kerala, India.
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Mejía-Terán A, Blanco-Lizarazo CM, Leiva Mateus JE, Sotelo-Díaz I, Mejía Terán D, Geffroy E. Pretreatments and Particle Size on the Glycemic Index and Rheological and Functional Food Properties of Bean Flours. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:6336837. [PMID: 38803398 PMCID: PMC11129911 DOI: 10.1155/2024/6336837] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 04/09/2024] [Accepted: 05/02/2024] [Indexed: 05/29/2024]
Abstract
The beans' protein and slow-digesting carbohydrate content make it an appealing choice for healthy food development. However, its properties are influenced by the flour extraction processes. This study is aimed at evaluating the effect of particle size and three pretreatments-drying (D), soaking + cooking + dehydrating 3 h (SCD3), and soaking + cooking + dehydrating 24 h (SCD24)-on the estimated glycemic index (eGI) compared with raw bean flour (R). The methodology covered water absorption (WAI), water solubility (WSI), amylose content, starch digestibility, eGI, phenolic quantification, and rheology. The results showed that WAI correlated negatively with WSI and amylose, varying among pretreatments and sizes. WAI increased as D < SCD24 < SCD3 < R. Glucose release (HI) differed between fine (125 μm) and coarse fractions (242 μm), with SCD24 and R showing the lowest eGI (22.8-24.2). SCD3 had the highest flavonoid concentration, while R and D had more quercetin-3-glucoside. SCD24 displayed higher elastic/viscous moduli than R. Bean flours from all treatments had low GI and contained bioactive polyphenols (catechin, epicatechin, ferulic acid, quercetin). The optimal treatment was SCD24, particularly in the coarse fraction, showing potential for functional food development and novel applications such as precision nutrition.
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Affiliation(s)
- Adriana Mejía-Terán
- Doctorado en Ciencias Naturales para el Desarrollo (DOCINADE), Instituto Tecnológico de Costa Rica, Universidad Nacional, Universidad Estatal a Distancia, San Jose, Costa Rica
- Grupo Interinstitucional de Investigación en Ciencias Agropecuarias, Forestales y Agroindustriales del Trópico, Universidad Nacional Abierta y a Distancia (UNAD), Bogotá, Colombia
| | | | - Jairo Eduardo Leiva Mateus
- Instituto de Investigaciones en Materiales (IIM), Universidad Nacional Autónoma de México (UNAM), Ciudad de México, CDMX 4510, Mexico
| | - Indira Sotelo-Díaz
- Grupo de Alimentación, Gestión de Procesos y Servicio, Universidad de La Sabana, Chía, Colombia
| | - Darío Mejía Terán
- Grupo de Estudios Ambientales Aplicados, Universidad Nacional Abierta y a Distancia (UNAD), Bogotá, Colombia
| | - Enrique Geffroy
- Instituto de Investigaciones en Materiales (IIM), Universidad Nacional Autónoma de México (UNAM), Ciudad de México, CDMX 4510, Mexico
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Van Ngo T, Kunyanee K, Luangsakul N. Insight into the nutritional, physicochemical, functional, antioxidative properties and in vitro gastrointestinal digestibility of selected Thai rice: Comparative and multivariate studies. Curr Res Food Sci 2024; 8:100735. [PMID: 38655190 PMCID: PMC11035083 DOI: 10.1016/j.crfs.2024.100735] [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: 11/27/2023] [Revised: 01/27/2024] [Accepted: 04/06/2024] [Indexed: 04/26/2024] Open
Abstract
Nutritional, physicochemical, functional, antioxidative and digestion properties of brown and white rice flours from four Thai rice varieties (Luangpatue, upland rice, RD43, and Hommali) were investigated and compared. Due to differences in grain color, the color parameters of flours varied significantly. Protein, fat, ash, carbohydrate, and moisture content, total dietary fiber, and calories of these rice flours were 6.94-10.21%, 1.68-3.16%. 0.554-1.442%, 71.20-79.68%, 9.79-10.53%, 1.07-3.64%, and 350.82-362.73 kcal/100g, respectively. RD43 brown rice (18.4%) and Luangpatue white rice (26.5%) respectively exhibited the lowest and highest amylose content. Luangpatue rice flours also showed higher swelling power, setback value, final viscosity, and thermal properties than other varieties. The variations in hydration properties and oil absorption index were noticeable among these rice flours. In addition, the highest level of total phenolic content and antioxidant activity led to the lowest estimated glycemic index (eGI = 62.92) found in upland brown rice. It was confirmed by the multivariate analysis results. This study reported the diverse physicochemical properties and composition-property relationships of two kinds of flours from four rice varieties collected from Thailand for the first time. It exhibited possible capabilities for the development of various rice-based products that promote health based on their characteristics on industrial scale.
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Affiliation(s)
- Tai Van Ngo
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok, 10520, Thailand
| | - Kannika Kunyanee
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok, 10520, Thailand
| | - Naphatrapi Luangsakul
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok, 10520, Thailand
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7
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Wang J, Huang J, Liang Q, Gao Q. Effects of heat-moisture treatment on structural characteristics and in vitro digestibility of A- and B-type wheat starch. Int J Biol Macromol 2024; 256:128012. [PMID: 37951449 DOI: 10.1016/j.ijbiomac.2023.128012] [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: 07/21/2023] [Revised: 10/05/2023] [Accepted: 11/08/2023] [Indexed: 11/14/2023]
Abstract
In this study, A- and B-type wheat starch granules (AWS and BWS) were separated and modified by heat-moisture treatment (HMT) with different moisture content (10 %-40 %). The effects of HMT on the structure characteristics and digestibility of raw/cooked AWS and BWS were investigated by SEM, FT-IR, XRD, DSC, TGA and NMR. SEM and FT-IR results showed that BWS was more sensitive to HMT than AWS. Interestingly, crystalline conformation of AWS and BWS changed from A type to A + V type after HMT, and the relative crystallinity (V-type) of starch increased to 2.7 % and 3.4 %, respectively. XRD and NMR results verified the formation of V-type crystalline structure. The resistant starch (RS) content of cooked starch was increased, especially for BWS (from 11.46 % to 28.29 %). Compared to the cooked starch, the RS content of raw AWS and BWS was affected by relative crystallinity and the size of starch granules. Furthermore, structure characteristics and digestion kinetics results indicated that the digestion rate of cooked AWS increased due to the deconstruction of starch chains, opposite to BWS (because of the more V-type crystals). The results enrich our understanding of the mechanism of digestion subjected to HMT by different grain sizes of the same wheat starch.
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Affiliation(s)
- Jianhe Wang
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China
| | - Jihong Huang
- Food and Pharmacy College, Xuchang University, Xuchang, Henan 461000, PR China.
| | - Qian Liang
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China
| | - Qunyu Gao
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China.
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Zhang Y, Dou B, Jia J, Liu Y, Zhang N. A Study on the Structural and Digestive Properties of Rice Starch-Hydrocolloid Complexes Treated with Heat-Moisture Treatment. Foods 2023; 12:4241. [PMID: 38231690 DOI: 10.3390/foods12234241] [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: 10/10/2023] [Revised: 11/18/2023] [Accepted: 11/21/2023] [Indexed: 01/19/2024] Open
Abstract
Rice starch-hydrophilic colloid complexes (SHCs) were prepared by incorporating xanthan gum and locust bean gum into natural rice starch. Subsequently, they underwent hygrothermal treatment (H-SHC) to investigate their structural and digestive properties with varying colloid types and added amounts of H-SHC. The results demonstrated that heat-moisture treatment (HMT) led to an increase in resistant starch (RS) content in rice starch. This effect was more pronounced after the addition of hydrophilic colloid, causing RS content to surge from 8.42 ± 0.39% to 38.36 ± 3.69%. Notably, the addition of locust bean gum had a more significant impact on enhancing RS content, and the RS content increased with the addition of hydrophilic colloids. Enzyme digestion curves indicated that H-SHC displayed a lower equilibrium concentration (C∞), hydrolysis index (HI), and gluconeogenesis index (eGI). Simultaneously, HMT reduced the solubility and swelling power of starch. However, the addition of hydrophilic colloid led to an increase in the solubility and swelling power of the samples. Scanning electron microscopy revealed that hydrophilic colloid encapsulated the starch granules, affording them protection. X-ray diffraction (XRD) showed that HMT resulted in the decreased crystallinity of the starch granules, a trend mitigated by the addition of hydrophilic colloid. Infrared (IR) results demonstrated no formation of new covalent bonds but indicated increased short-range ordering in H-SHC. Rapid viscosity analysis and differential scanning calorimetry indicated that HMT substantially decreased peak viscosity and starch breakdown, while it significantly delayed the onset, peak, and conclusion temperatures. This effect was further amplified by the addition of colloids. Rheological results indicated that H-SHC displayed lower values for G', G″, and static rheological parameters compared to natural starch. In summary, this study offers valuable insights into the development of healthy, low-GI functional foods.
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Affiliation(s)
- Yu Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Boxin Dou
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Jianhui Jia
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
- College of Life Science and Technology, Mudanjiang Normal University, Mudanjiang 157011, China
| | - Ying Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
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Ngo TV, Kunyanee K, Luangsakul N. Insights into Recent Updates on Factors and Technologies That Modulate the Glycemic Index of Rice and Its Products. Foods 2023; 12:3659. [PMID: 37835312 PMCID: PMC10572933 DOI: 10.3390/foods12193659] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 09/19/2023] [Accepted: 09/19/2023] [Indexed: 10/15/2023] Open
Abstract
Rice is a staple food and energy source for half the world's population. Due to its quick digestion and absorption in the gastrointestinal tract, rice is typically regarded as having a high or medium-high glycemic index (GI); however, this can vary depending on the variety, nutrient compositions, processing, and accompanying factors. This report included a table of the glycemic index for rice and rice products in different countries, which could give an overview and fundamental information on the recent GI of different rice varieties. In addition, latest updates about the mechanism effects of rice nutritional profiles and processing techniques on GI were also provided and discussed. The influence of state-of-the-art GI regulation methods was also evaluated. Furthermore, the effectiveness and efficiency of applied technologies were also given. Furthermore, this review offered some aspects about the potential nutraceutical application of rice that food scientists, producers, or consumers might consider. Diverse types of rice are grown under various conditions that could affect the GI of the product. The instinct nutrients in rice could show different effects on the digestion rate of its product. It also revealed that the rice product's digestibility is process-dependent. The postprandial glucose response of the rice products could be changed by modifying processing techniques, which might produce the new less-digestive compound or the inhibition factor in the starch hydrolysis process. Because of the significant importance of rice, this paper also concluded the challenges, as well as some important aspects for future research.
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Affiliation(s)
| | | | - Naphatrapi Luangsakul
- School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; (T.V.N.)
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Zou X, Wang X, Peng P, Ma Q, Zhang X, Zou L, Zhou J, Hu X. Glutenin-gliadin ratio changes combining heat-moisture treatment significantly influences the in vitro digestibility of starch in recombinant wheat flours. Int J Biol Macromol 2023; 248:125920. [PMID: 37481181 DOI: 10.1016/j.ijbiomac.2023.125920] [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: 05/03/2023] [Revised: 07/15/2023] [Accepted: 07/19/2023] [Indexed: 07/24/2023]
Abstract
This study aimed to investigate the effect of heat-moisture treatment (HMT) on the in vitro digestibility of recombinant wheat flours characterizing by gluten proteins differ in glutenin-gliadin ratio. Compared with the untreated flours in our previous study, HMT improved the digestion resistance of starch in flours with different glutenin-gliadin ratios. For the HMT strong-gluten flour, the proportional increase of glutenin led to an excessively strong and fragile gluten network that unstable under HMT, which weakened the wrapping of gluten network around starch granules and reduced the long- and short-range order of starch, resulting in the conversion of resistant starch (RS) and slowly digestible starch (SDS) to rapidly digestible starch (RDS); however, the quantitative increase of gliadin induced the conversion of SDS to RS due to the enhanced protein-starch interactions as well as the improved long- and short-range order of starch during HMT. For the HMT weak-gluten flour, the changes of glutenin-gliadin ratio aggravated the broken of protein network and starch granules during HMT, thus improving the starch digestibility in varying degrees. In conclusion, the relative crystallinity of starch mainly affected the content of resistant starch, while the content of slowly digestible starch was more influenced by protein-starch interactions.
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Affiliation(s)
- Xiaoyang Zou
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China
| | - Xiaolong Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China.
| | - Pai Peng
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China
| | - Qianying Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China
| | - Xinyu Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China
| | - Liang Zou
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Jian Zhou
- Northwest Land and Resource Research Center, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, No. 620 West Chang'an Avenue, Chang'an District, Xi'an 710119, China
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Zhang C, Du M, Cao T, Xu W. The Effect of Acetylation on the Physicochemical Properties of Chickpea Starch. Foods 2023; 12:2462. [PMID: 37444200 DOI: 10.3390/foods12132462] [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: 05/22/2023] [Revised: 06/17/2023] [Accepted: 06/19/2023] [Indexed: 07/15/2023] Open
Abstract
The effect of acetylation on the physicochemical properties of chickpea starch was studied. After the chickpea starch was acetylated, the basic properties were measured. When the degree of substitution (DS) was 0.1004 and the temperature was 95 °C, the solubility and swelling power of starch were 19.6% and 21.4 g/g, respectively. The freeze-thaw stability of acetylated starch paste increased with the increase in the degree of substitution. The surface morphology of starch granules changed, but the crystalline morphology did not change, and the C-type crystalline structure was still maintained. There are three new absorption peaks in the infrared spectroscopy of starch, and the -COCH3 group was introduced. With the increase in DS, the viscosity of esterified chickpea starch decreased gradually. Compared with unmodified chickpea starch, the ability to form gel was poor.
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Affiliation(s)
- Chunlan Zhang
- College of Food Science and Engineering, Tarim University, Alar 843300, China
- Production & Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, Alar 843300, China
| | - Mengyao Du
- College of Food Science and Engineering, Tarim University, Alar 843300, China
| | - Tiantian Cao
- College of Food Science and Engineering, Tarim University, Alar 843300, China
| | - Wei Xu
- College of Life Science, Xinyang Normal University, Xinyang 464000, China
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Kumar SR, Tangsrianugul N, Sriprablom J, Wongsagonsup R, Wansuksri R, Suphantharika M. Effect of heat-moisture treatment on the physicochemical properties and digestibility of proso millet flour and starch. Carbohydr Polym 2023; 307:120630. [PMID: 36781281 DOI: 10.1016/j.carbpol.2023.120630] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 12/27/2022] [Accepted: 01/26/2023] [Indexed: 01/31/2023]
Abstract
Proso millet flour (PMF) and starch (PMS) were subjected to heat-moisture treatment (HMT) at 25 % moisture content and 110 °C for 4 h. The effects of HMT on physicochemical and structural properties and in vitro digestibility of PMF and PMS were analyzed. After HMT, SEM showed aggregation and damage to the surface of starch granules, while CLSM showed proteins wrapped around the granules. The amylopectin chain length distribution (CLD) remained unchanged in PMF and PMS after HMT, indicating intact covalent bonds between glucose units. HMT decreased the swelling power, solubility, viscosity of the paste, and gelatinization enthalpy and increased the pasting temperature and gelatinization temperature of PMF and PMS. HMT changed the XRD pattern of PMF from A to A + V type starches, whereas that of PMS remained unchanged. FTIR study showed an increase in the degree of short-range molecular order of PMF and PMS after HMT. In vitro digestibility evaluation showed that the rapidly (RDS) and slowly digestible starch (SDS) contents of PMF and PMS increased, whereas the resistant starch (RS) content decreased after HMT. HMT flour and starch have suitable properties for use in a wide range of food products, from canned to frozen, as well as non-food products.
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Affiliation(s)
- Simmi Ranjan Kumar
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Nuttinee Tangsrianugul
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Jiratthitikan Sriprablom
- Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand
| | - Rungtiwa Wongsagonsup
- Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand
| | - Rungtiva Wansuksri
- National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Pathum Thani 12120, Thailand
| | - Manop Suphantharika
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.
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13
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DU M, CAO T, YU M, ZHANG C, XU W. Effect of heat-moisture treatment on physicochemical properties of chickpea starch. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.108822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
| | | | | | - Chunlan ZHANG
- Tarim University, China; Production & Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, China
| | - Wei XU
- Xinyang Normal University, China
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14
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Yashini M, Khushbu S, Madhurima N, Sunil CK, Mahendran R, Venkatachalapathy N. Thermal properties of different types of starch: A review. Crit Rev Food Sci Nutr 2022; 64:4373-4396. [PMID: 36322685 DOI: 10.1080/10408398.2022.2141680] [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] [Indexed: 12/15/2022]
Abstract
Starch is present in high amount in various cereals, fruits and roots & tubers which finds major application in industry. Commercially, starch is rarely consumed or processed in its native form, thus modification of starch is widely used method for increasing its application and process stability. Due to the high demand for starch in industrial applications, researchers were driven to hunt for new sources of starch, including modification of starch through green processing. Thermal properties are significant reference parameters for evaluating the quality of starch when it comes to cooking and processing. Modification of starches affects the thermal properties, which are widely studied using Differential scanning calorimeter or Thermogravimetric analysis. It could lead to a better understanding of starch's thermal properties including factors influencing and expand its commercial applications as a thickener, extender, fat replacer, etc. in more depth. Therefore, the review presents the classification of starches, factors influencing the thermal properties, measurement methods and thermal properties of starch in its native and modified form. Further, this review concludes that extensive research on the thermal properties of new sources of starch, as well as modified starch, is required to boost thermal stability and extend industrial applications.
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Affiliation(s)
- M Yashini
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - S Khushbu
- University of Hohenheim, Stuttgart, Germany
| | - N Madhurima
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - C K Sunil
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - R Mahendran
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - N Venkatachalapathy
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
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15
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Comparing impacts of dielectric barrier discharge plasma and electron beam irradiation processing on characteristics of Tartary buckwheat whole flour. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102986] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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16
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Li L, Li X, Li D, Liu Z, Yan Y, Chen L, Li X. Effects of partial substitution of potato flour on cooking characteristics, texture properties and
in vitro
starch digestibility of fresh extruded rice‐shaped kernels. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15734] [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)
- Lu Li
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin 300457 China
| | - Xuejin Li
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin 300457 China
| | - Dandan Li
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin 300457 China
| | - Zhenyuan Liu
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin 300457 China
| | - Yiming Yan
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin 300457 China
| | - Lan Chen
- Tianjin Gasin‐DH Preservation Technologies Co., Ltd. Tianjin 300000 China
| | - Xihong Li
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin 300457 China
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