1
|
Cardoso PIFDC, Grisi CVB, Vieira ÉDA, de Almeida DKL, Cardarelli HR. Cereal flours with Bacillus coagulans and beta-glucan: Technological properties and sensory acceptability. Food Chem 2024; 448:139146. [PMID: 38569414 DOI: 10.1016/j.foodchem.2024.139146] [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: 09/26/2023] [Revised: 03/21/2024] [Accepted: 03/24/2024] [Indexed: 04/05/2024]
Abstract
This study aimed to develop three formulations of cereal flours: control cereal flour (CCF), probiotic cereal flour (PCF), and symbiotic cereal flour (SCF), and porridges from the flours were manufactured as a functional food. No significant differences were observed in the microbiological quality and the color of the flours for 150 days. The technological and functional potential of the flours were variously improved with the addition of Bacillus coagulans as a probiotic and beta-glucan as a prebiotic. The addition of beta-glucan fiber did not change the viability of the probiotic, which was higher than 7.45 log CFU/g for SCF and 7.13 log CFU/g for PCF until the end of the storage period. All porridge samples showed non-Newtonian fluid behavior with pseudoplastic characteristics; and the PCF and SCF porridges differed regarding the parameters of hardness (1.10 to 1.38 N), adhesiveness (5.88 to 8.86 mJ), cohesiveness (0.78 to 0.95) and gumminess (0.93 to 1.52 N) over time. The addition of the beta-glucan prebiotic interfered with these attributes due to its gelling capacity in the presence of water. The PCF obtained the best sensory acceptance scores when compared to the other formulations. The addition of Bacillus coagulans and beta-glucan did not interfere with thermographic behavior. The SCF differed in the observed crystallinity parameters from CCF and PCF, with the presence of larger solids and agglomerates.
Collapse
Affiliation(s)
- Paula Izabela Felinto da Costa Cardoso
- Postgraduation Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Brazil
| | | | - Érica de Andrade Vieira
- Postgraduation Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Brazil
| | - Dayanne Kelly Lopes de Almeida
- Department of Food Technology, Center for Technology and Regional Development, Federal University of Paraiba, João Pessoa, PB, Brazil
| | - Haíssa Roberta Cardarelli
- Postgraduation Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Brazil; Department of Food Technology, Center for Technology and Regional Development, Federal University of Paraiba, João Pessoa, PB, Brazil.
| |
Collapse
|
2
|
Zhan L, Lin Z, Li W, Qin Y, Sun Q, Ji N, Xie F. The Construction of Sodium Alginate/Carboxymethyl Chitosan Microcapsules as the Physical Barrier to Reduce Corn Starch Digestion. Foods 2024; 13:1355. [PMID: 38731726 PMCID: PMC11083366 DOI: 10.3390/foods13091355] [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: 03/16/2024] [Revised: 04/13/2024] [Accepted: 04/14/2024] [Indexed: 05/13/2024] Open
Abstract
To enhance the resistant starch (RS) content of corn starch, in this work, carboxymethyl chitosan/corn starch/sodium alginate microcapsules (CMCS/CS/SA) with varying concentrations of SA in a citric acid (CA) solution were designed. As the SA concentration increased from 0.5% to 2%, the swelling of the CMCS/CS/SA microcapsule decreased from 15.28 ± 0.21 g/g to 3.76 ± 0.66 g/g at 95 °C. Comparatively, the onset, peak, and conclusion temperatures (To, Tp, and Tc) of CMCS/CS/SA microcapsules were higher than those of unencapsulated CS, indicating that the dense network structure of microcapsules reduced the contact area between starch granules and water, thereby improving thermal stability. With increasing SA concentration, the intact and dense network of CMCS/CS/SA microcapsules remained less damaged after 120 min of digestion, suggesting that the microcapsules with a high SA concentration provided better protection to starch, thereby reducing amylase digestibility. Moreover, as the SA concentration increased from 0.5% to 2%, the RS content of the microcapsules during in vitro digestion rose from 42.37 ± 0.07% to 57.65 ± 0.45%, attributed to the blocking effect of the microcapsule shell on amylase activity. This study offers innovative insights and strategies to develop functional starch with glycemic control properties, holding significant scientific and practical value in preventing diseases associated with abnormal glucose metabolism.
Collapse
Affiliation(s)
- Linjie Zhan
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; (L.Z.); (Z.L.); (W.L.); (Y.Q.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Zhiwei Lin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; (L.Z.); (Z.L.); (W.L.); (Y.Q.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Weixian Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; (L.Z.); (Z.L.); (W.L.); (Y.Q.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Yang Qin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; (L.Z.); (Z.L.); (W.L.); (Y.Q.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; (L.Z.); (Z.L.); (W.L.); (Y.Q.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; (L.Z.); (Z.L.); (W.L.); (Y.Q.); (Q.S.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Fengwei Xie
- Department of Chemical Engineering, University of Bath, Bath BA2 7AY, UK;
| |
Collapse
|
3
|
Xie J, Cheng L, Li Z, Li C, Hong Y, Gu Z. Effect of non-starch components on the structural properties, physicochemical properties and in vitro digestibility of waxy highland barley starch. Int J Biol Macromol 2024; 255:128013. [PMID: 37951447 DOI: 10.1016/j.ijbiomac.2023.128013] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Revised: 10/06/2023] [Accepted: 11/08/2023] [Indexed: 11/14/2023]
Abstract
Highland barley (HB) endosperm with an amylose content of 0-10 % is called waxy HB (WHB). WHB is a naturally slow-digesting grain, and the interaction between its endogenous non-starch composition and the WHB starch (WHBS) has an important effect on starch digestion. This paper focuses on the mechanisms by which the components of β-glucan, proteins and lipids affect the molecular, granular, crystalline structure and digestive properties of WHBS. After eliminating the main nutrients except for starch, the estimated glycemic index (eGI) of the samples rose from 62.56 % to 92.93 %, and the rapidly digested starch content increased from 60.81 % to 98.56 %, respectively. The resistant starch (RS) content, in contrast, dropped from 38.61 % to 0.13 %. Comparatively to lipids, β-glucan and protein contributed more to the rise in eGI and decline in RS content. The crystalline characteristics of starch were enhanced in the decomposed samples. The samples' gelatinization properties improved, as did the order of the starch molecules. Protein and β-glucan form a dense matrix on the surface of WHBS particles to inhibit WHBS digestion. In summary, this study revealed the mechanism influencing the digestibility of WHBS from the perspective of endogenous non-starch composition and provided a theoretical basis to develop slow-digesting foods.
Collapse
Affiliation(s)
- Jingjing Xie
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China
| | - Li Cheng
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China
| | - Zhaofeng Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China
| | - Caiming Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China
| | - Yan Hong
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China; Jiaxing Institute of Future Food, Jiaxing 314050, People's Republic of China.
| | - Zhengbiao Gu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China.
| |
Collapse
|
4
|
Seh MA, Amin T, Hussain SZ, Bashir O, Bashir S, Makroo HA, Jan S, Yousouf M, Manzoor S, Gani G, Kaur G, Dar BN, Fayaz U, Shah IA. Physicochemical, thermal, pasting, morphological, functional and bioactive binding characteristics of starches of different oat varieties of North-Western Himalayas. Int J Biol Macromol 2023; 253:126612. [PMID: 37652335 DOI: 10.1016/j.ijbiomac.2023.126612] [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: 02/04/2023] [Revised: 08/21/2023] [Accepted: 08/28/2023] [Indexed: 09/02/2023]
Abstract
Starches were isolated from five oat varieties (SFO-1, SFO-3, Sabzar, SKO-20 and SKO-96) grown in North-Western Himalayas of India. Moisture content of the varieties ranged from 9.25 ± 0.09 to 13.21 ± 0.11 %, indicating their shelf-stability. Results suggested >90 % purity of starches as was evident from values of ash, proteins, and lipids. Amylose content results showed that all starches fall within category of intermediate-amylose starches. Lambdamax, blue value and OD620/550 were found significantly (p ≤ 0.05) higher in SKO-20. Sabzar exhibited higher starch hydrolysis percentage of 85.16 % whereas, lowest was observed in SKO-20 (78.12 %). Degree of syneresis was higher in SKO-20 however, its freeze-thaw stability was lesser. Wide peak in FTIR spectra at 3320 cm-1 confirms nature of starches. SKO-20 exhibited significantly higher onset gelatinization temperature (65.19 ± 1.06 °C) and enthalpy (15.78 ± 0.15 J/g) whereas, Sabzar exhibited lowest enthalpy. Pasting characteristics indicated lowest and highest final viscosity in SKO-20 (341.30 ± 2.11 mPas) and SKO-96 (1470 ± 4.56 mPas), respectively. SEM results indicated irregular and polygonal shape of starches with size <10 μm. SKO-20 exhibited lowest disintegration time of 2.08 ± 0.01 min and Sabzar showed highest (3.31 ± 0.07 min). SKO-20 released more curcumin (71.28 %) whereas, Sabzar released less. This suggests that SKO-20 could be used as better excipient for delivery of curcumin at target site.
Collapse
Affiliation(s)
- Mohammad Amaan Seh
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Tawheed Amin
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India.
| | - Syed Zameer Hussain
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Omar Bashir
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144401, Punjab, India.
| | - Shubli Bashir
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Hilal A Makroo
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, Awantipora 192122, Jammu and Kashmir, India
| | - Samar Jan
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Monisa Yousouf
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Sobiya Manzoor
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Gousia Gani
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Gurkirat Kaur
- Electron Microscopy and Nano-Science Lab, Punjab Agricultural University, Ludhiana, India
| | - B N Dar
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, Awantipora 192122, Jammu and Kashmir, India
| | - Ufaq Fayaz
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Immad A Shah
- Indian Council of Medical Research-National Institute of Occupational Health, Ahmedabad 380016, Gujarat, India
| |
Collapse
|
5
|
Properties and in vitro digestibility of starch encapsulated in chitosan-sodium phytate capsules. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
6
|
Jan N, Naik HR, Gani G, Bashir O, Amin T, Wani SM, Sofi SA. Influence of replacement of wheat flour by rice flour on rheo-structural changes, in vitro starch digestibility and consumer acceptability of low-gluten pretzels. FOOD PRODUCTION, PROCESSING AND NUTRITION 2022. [DOI: 10.1186/s43014-022-00088-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
AbstractThis study aimed to access the influence of rice flour incorporation on various quality attributes of low-gluten wheat-based pretzels viz., functional, rheological, starch digestibility, color, textural and sensorial properties. Significant increase in swelling power (18.33 ± 0.51) and bulk density (0.58 ± 0.04) was observed in flour blend upon incorporation of rice flour, whereas, significant decrease in oil absorption capacity (0.62 ± 0.09), solubility index (6.72 ± 0.17), foaming capacity (9.67 ± 0.34), and foaming stability (3.39 ± 0.15) was recorded. Pasting properties of samples were studied using a Rapid Visco Analyser which indicated that all the pasting properties increased with an increase in rice flour incorporation. Fourier transform infrared spectroscopic studies revealed no difference in the basic functional groups of flour blend upon the incorporation of rice flour, however, it had a pronounced effect on elastic modulus (G′) of flour blend. In vitro starch digestion characteristics revealed 7.23% surge in slowly digestible starch and 13.36% reduction in rapidly digestible starch of developed low-gluten pretzels upon the incorporation of rice flour. Apparent amylose content (27.3 ± 1.45) and resistant starch content (6.12 ± 0.97) increased and starch digestibility index (69.87 ± 1.72) decreased in developed low-gluten pretzels. In conclusion, the developed low-gluten pretzels had significantly (p < 0.05) higher mineral profile and lightness (L*) and lower breaking strength in addition to having better overall acceptability. This study indicated that substituting wheat flour with rice flour up to a level of 35% affected the quality attributes of developed low-gluten pretzels.
Graphical abstract
Collapse
|
7
|
Ayaz Q, Rashid Naik H, Jan N, Zameer Hussain S, Amin T, Bashir O, Gani G, Jabeen A. Employing statistical approach to explore possibility of replacing wheat flour by rice flour for development of gluten‐free Indian flat bread‐ is full replacement possible? J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Qudsiya Ayaz
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Shalimar 190025 J&K India
| | - Haroon Rashid Naik
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Shalimar 190025 J&K India
| | - Nusrat Jan
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Shalimar 190025 J&K India
| | - Syed Zameer Hussain
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Shalimar 190025 J&K India
| | - Tawheed Amin
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Shalimar 190025 J&K India
| | - Omar Bashir
- Department of Food Technology and Nutrition Lovely Professional University Punjab 144402 India
| | - Gousia Gani
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Shalimar 190025 J&K India
| | - Abida Jabeen
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Shalimar 190025 J&K India
| |
Collapse
|
8
|
Mitharwal S, Kumar S, Chauhan K. Nutritional, polyphenolic composition and in vitro digestibility of finger millet (Eleusine coracana L.) with its potential food applications: A review. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101382] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
9
|
Amin T, Naik H, Hussain SZ, Rather SA, Makroo H, Dar B, Wani SM, Bashir O. Functional cake from rice flour subjected to starch hydrolyzing enzymes: Physicochemical properties and in vitro digestibility. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101072] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
10
|
Enhancement of resistant starch content in modified rice flour using extrusion technology. Cereal Chem 2021. [DOI: 10.1002/cche.10407] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
|
11
|
Afandi FA, Wijaya CH, Faridah DN, Suyatma NE, Jayanegara A. Evaluation of Various Starchy Foods: A Systematic Review and Meta-Analysis on Chemical Properties Affecting the Glycemic Index Values Based on In Vitro and In Vivo Experiments. Foods 2021; 10:364. [PMID: 33567535 PMCID: PMC7915790 DOI: 10.3390/foods10020364] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2021] [Revised: 02/01/2021] [Accepted: 02/02/2021] [Indexed: 02/06/2023] Open
Abstract
The chemical properties that serve as major determinants for the glycemic index (GI) of starchy food and recommended low-GI, carbohydrate-based foods have remained enigmatic. This present work performed a systematic assessment of linkages between chemical properties of foods and GI, and selected low-GI starchy foods. The data were sourced from literature published in various scientific journals. In total, 57 relevant studies and 936 data points were integrated into a database. Both in vitro and in vivo studies on GI values were included. The database was subsequently subjected to a meta-analysis. Meta-analysis from in vitro studies revealed that the two significant factors responsible for the GI of starchy foods were resistant starch and phenolic content (respectively, standardized mean difference (SMD): -2.52, 95% confidence interval (95%CI): -3.29 to -1.75, p (p-value) < 0.001; SMD: -0.72, 95%CI: -1.26 to -0.17, p = 0.005), while the lowest-GI crop type was legumes. Subgroup analysis restricted to the crop species with significant low GI found two crops, i.e., sorghum (SMD: -0.69, 95%CI: -2.33 to 0.96, p < 0.001) and red kidney bean (SMD: -0.39, 95%CI: -2.37 to 1.59, p = 0.001). Meta-analysis from in vivo studies revealed that the two significant factors responsible for the GI of starchy foods were flavonoid and phenolic content (respectively, SMD: -0.67, 95%CI: -0.87 to -0.47, p < 0.001; SMD: -0.63, 95%CI: -1.15 to -0.11, p = 0.009), while the lowest-GI crop type was fruit (banana). In conclusion, resistant starch and phenolic content may have a desirable impact on the GI of starchy food, while sorghum and red kidney bean are found to have low GI.
Collapse
Affiliation(s)
- Frendy Ahmad Afandi
- Department of Food Science and Technology, IPB University, Bogor 16880, Indonesia; (F.A.A.); (C.H.W.); (N.E.S.)
- Deputy Ministry for Food and Agribusiness, Coordinating Ministry for Economic Affairs Republic of Indonesia, Jakarta 10710, Indonesia
| | - Christofora Hanny Wijaya
- Department of Food Science and Technology, IPB University, Bogor 16880, Indonesia; (F.A.A.); (C.H.W.); (N.E.S.)
| | - Didah Nur Faridah
- Department of Food Science and Technology, IPB University, Bogor 16880, Indonesia; (F.A.A.); (C.H.W.); (N.E.S.)
| | - Nugraha Edhi Suyatma
- Department of Food Science and Technology, IPB University, Bogor 16880, Indonesia; (F.A.A.); (C.H.W.); (N.E.S.)
| | - Anuraga Jayanegara
- Department of Animal Nutrition and Feed Technology, IPB University, Bogor 16880, Indonesia;
| |
Collapse
|
12
|
Rajendran M, Ravi Chandran K. Grain Dimension, Nutrition and Nutraceutical Properties of Black and Red Varieties of Rice in India. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2020. [DOI: 10.12944/crnfsj.8.3.20] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Traditional colored rice varieties in India are the source of carbohydrates, phytochemicals and minerals. They facilitate the growth of probiotics in intestine and protect human from many chronic diseases. The present study investigated the nutritional properties such as total sugars, digestible sugars, resistant sugars, hydrolysis index, glycemic index and total proteins of thirteen colored varieties of rice in India. Nutraceutical properties like anti diabetic and prebiotic activity were investigated by standard methods. Chak hao poreiton and mappillai samba grains were 6.3 mm in length. Lowest length of 5.1 mm was recorded in 60 m Kuruvai. Among the rice varieties, mappillai samba has high concentration of digestible starch of 91% and Chak hao poreiton had low concentration of 62%. Resistant starch was 38% in Chak hao poreiton and 8% in mappillai samba. Lowest glycemic index of 52 and 53 were recorded in karuthakar poha and Chak hao poreiton respectively. Anthocyanin extracted from Chak hao poreiton inhibited 24% of human pancreatic α-amylase activity. It significantly increased the probiotic number from 0.15 CFU/mL to 1.95 CFU/mL. The study revealed that the black rice variety, Chak hao poreiton was rich in resistant starch and exhibited low glycemic index. The anthocyanins from Chak hao poreiton possessed significant antidiabetic and prebiotic activity. Molecular docking studies revealed the interaction of anthocyanin with pancreatic α-amylase, β-glucosidase and GLUT1.
Collapse
Affiliation(s)
- Mala Rajendran
- Department of Biotechnology, Mepco Schlenk Engineering College, Sivakasi, Tamil Nadu, India
| | | |
Collapse
|
13
|
Amin T, Naik HR, Hussain SZ, Makroo HA, Rather SA. Effect of storage materials and duration on the physicochemical, pasting and microstructural properties of low glycemic index rice flour. Int J Biol Macromol 2020; 162:1616-1626. [PMID: 32777419 DOI: 10.1016/j.ijbiomac.2020.08.055] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 07/23/2020] [Accepted: 08/06/2020] [Indexed: 11/16/2022]
Abstract
This study investigated physicochemical, glycemic index, pasting and microstructural properties of low glycemic index rice flour (LGIRF) stored in two different packaging materials (low density polyethylene-LDPE and metalized polyester-Met-PE) under accelerated storage conditions (38 ± 2 °C and 90-92% RH) for three months. The different properties were evaluated after every one month. Protein, fat, fibre and carbohydrate content decreased slightly while, water activity, moisture and ash of both control and LGIRF increased significantly with storage (P < 0.05). Total starch, in vitro glycemic index and glycemic load were higher in control and decreased during storage (P < 0.05). However, resistant starch, total sugars, reducing sugars and degree of sweetness in LGIRF exhibited higher, although non-significant variation relative to control during storage. Pasting properties revealed that peak and breakdown viscosities decreased while final and setback viscosities increased during storage (P < 0.05) however holding viscosity and pasting temperature exhibited non-significant variation (P > 0.05). Further, all pasting properties were significantly higher in control except pasting temperature (P < 0.05). All farinographic properties exhibited non-significant difference during storage and were significantly higher in control. Overall, while comparing LDPE and MeT-PE samples non-significant variation was observed in all properties. Microstructural studies showed that integrity of starch granules in LGIRF samples were least altered during storage.
Collapse
Affiliation(s)
- Tawheed Amin
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar 190025, J&K, India.
| | - H R Naik
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar 190025, J&K, India
| | - Syed Zameer Hussain
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar 190025, J&K, India
| | - Hilal Ahmad Makroo
- Department of Food Technology, Islamic University of Science and Technology, Awantipora 1921 22, J&K, India
| | - Sajad Ahmad Rather
- Department of Food Technology, University of Kashmir, Hazratbal Srinagar, J&K, India
| |
Collapse
|