DEVELOPMENT OF RESISTANT STARCH TYPE-5 AND ITS UTILIZATION IN COOKIE-PREPARATION

The present study aimed to add high resistant starch (RS) flours including black beans, mung beans, green bananas and purple sweet potatoes as well as potato starch starches into the macaroni formulation. The RS of the materials used was analyzed. The physical, chemical, textural, qualitative and organoleptic values of macaroni products were measured and determined. A significant difference (P<0.05) in RS content of food ingredients was obtained, in which potato starch was the highest at 56.43% and black turtle beans powder was at least 16.59%. Swelling and water absorption showed an inverse relationship with RS content. The RS content of macaroni increased significantly with the replacement of wheat flour with flours and starches of high RS content in their formulation. The L* lightness and yellowness b*(+) of the macaroni were significantly reduced with the high RS flours/starch in the formulation. Scanning electron microscopy images showed an increase in pore sizes in macaroni with high RS flour in comparison with the control sample. Analysing of sensory values by principal component analysis (PCA) revealed that the sample from formulation M2 with 19.2% powder containing RS substitute was a highly accepted product by the panellists with desirable properties. Food processors have incorporated various highly nutritious foods in many conventional foods, therefore, high RS flours and starch in macaroni have been shown to improve RS consumption, which essentially has many health benefits.

In Vitro Starch Digestibility and In Vivo Glycemic Response of Starch Inclusion Complexes Produced With Different Methods and Hydrothermal Treatments

This study developed a process for producing prebiotic-fortified instant rice macaroni to diversify rice-based convenience foods. Resistant starch (RS) rice flour from three varieties—IR504 and two pigmented, anthocyanidin-rich rice cultivars (Huyet Rong and MS2019)—was blended with wheat flour and fixed ingredients (tapioca starch, salt, and vegetable oil at a ratio of 9g:1g:1g), together with hot water. The instant rice macaroni with the highest RS content (11.64%) was obtained using IR504 RS and wheat flour (44:6), gelatinized at 100 °C for 20 min, microwaved at 36 W/g for 30 s, retrograded at 4 °C for 24 h, and sterilized at 115 °C for 15 min. For anthocyanidin-containing macaroni, the combination of Huyet Rong RS and wheat flour (39:11) yielded 9.47% RS under similar retrogradation and sterilization conditions, but with a shorter gelatinization step (100 °C, 15 min) and longer microwave treatment (50 s at 27 W/g). The other optimized colored-RS formulation was based on MS2019 RS and wheat flour (21:29) processed under similar conditions. All optimized formulations exhibited lower estimated glycemic index (eGI) values of 64.1, 65.7, and 68.2, which were significantly lower than those of the control instant rice macaroni (78.2–85.9, p < 0.05). This study confirms the potential of developing instant rice macaroni rich in RS to enhance prebiotic effects that support the growth of beneficial intestinal bacteria, strengthen immune function, and improve nutritional quality through the incorporation of anthocyanidin-rich rice varieties and a processing procedure combining heat–moisture treatment with microwave heating.

The physical properties of resistant starch (RS) are similar to those of dietary fiber; thus, RS is often added to food products to provide the same health benefits as dietary fiber. In this study, four types of RS were mixed with wheat flour, and gels were prepared. RS-2, high amylose corn starch (HACS), was used alongside three types of RS-4: phosphate cross-linked tapioca starch (XLTS) and low- and high-hydroxypropylated phosphate tapioca starch (LHTS and HHTS, respectively). The flour suspension (16.7 w/w %) consisted of a mixture of medium wheat flour (1:1 mixture of low- and high-gluten wheat flour) and RS, combined in a 95:5 ratio. The suspension was heated at either 90 or 120 °C. The control sample consisted of wheat flour only. Compressive analysis, texture analysis, microscopic observations, RS measurements, and thermal properties analysis were performed. The gel made with HACS was soft after heating at 90 °C, and this gel showed the highest RS content. Additionally, the control and HACS gels had increased RS content when heated at 120 °C. In contrast, while the physical properties of the RS-4 mixed gels (XLTS, LHTS, and HHTS) changed upon heating, the RS content did not increase in the gels heated at 120 °C. Therefore, the RS-4 mixed gels may inhibit wheat starch aging during retort cooking. These results indicate that mixing HACS into flour is the most effective way to increase the RS content in a water-dispersed flour system with high-moisture content, with higher heating temperatures facilitating this process.

Resistant Starch, an important component of the diet, shows the potential health benefits against lifestyle diseases and many other health conditions. Resistant Starch (RS) refers to the portion of starch and starch products that resist digestion as it passes through the gastrointestinal tract, gets fermented in the colon by colonic microflora and produces short chain fatty acids which directly or indirectly help in preventing and/or controlling many diseases.Since the main sources of RS in the Indian diet are starchy foods like varieties of cereals, cereal products, roots and tubers, raw and processed legumes etc.it becomes important to determine the RS content of typical traditional Indian starchy cereal and legume preparations.Therefore the aim of this research was to estimate the RS content of selected, routinely consumed Indian food preparations and to determine the change in RS content of cereal and pulse preparations on cooking and on storage. RS content was estimated for two varieties of rice and four rice preparations, whole and refined wheat flour and four preparations made using these flours, legumes like whole moong, Kabuli chhana, Chana flour and preparations made using them. Five of these preparations were also analyzed for their RS content after an overnight storage in the refrigerator, to understand the effect of storage on their RS content.Amount of RS was estimated using the procedure given by Parchure and Kulkarni. RS content in freshly cooked preparations was compared with RS content in equivalent amount of raw ingredients. RS content of freshly cooked preparations was also compared with RS in equivalent amount of cooked and stored samples. Comparison of means was done using paired t test. One-way ANOVA was also used to compare RS content of freshly cooked rice preparations, wheat preparations and legume preparations. P ≤ 0.05 was considered statistically significant.The RS content of raw food samples ranged from as low as 0.50g% in whole wheat flour to 27.67g% in Kolam rice. The two varieties of rice, Basmati and Kolam contained 20.22g% and 27.67g% RS respectively whereas Whole wheat flour and Refined wheat flour contained 0.50g% and 0.65g% RS respectively. The RS in raw legumes was 1.93g%, 1.98g% and 4.52g% in Kabuli Chana, Chana flour and Whole Moongrespectively.Among four freshly cooked rice preparations RS varied from 0.46g% in cooked Kolam to 0.78g% in Khichdi. Among four wheat preparations (freshly cooked) RS content varied from 0.47g% in Puri to 0.61g% (food as eaten) in paratha. Chapatti and Bhatura contained 0.49g% and 0.54g% RS (food as eaten) respectively.RS in legume preparations ranged from 0.09g% in freshly cooked Pithle to 2.38g% in cooked Chole. The RS values for germinated Moong, MoongUsal, and soaked Kabuli chana were 0.79g%, 0.87g% and 0.73g% (food as eaten) respectively.In case of rice preparations RS content was significantly lower in all the four freshly cooked rice products as compared to RS in equivalent amount of raw rice. All freshly cooked wheat products showed increase in RS content after cooking as compared to their corresponding raw equivalents. Except for Bhatura, in which the increase was not significant, in the rest of wheat preparations the increase was statistically significant. In case of processed or cooked legume preparations, except for chole, significantly lower RS was found in all preparations as compared to their raw equivalent quantities.In all the preparations that were subjected to storage, RS content increased after an overnight storage. A significant increase was seen in pressure cooked and stored Kolam Rice.Comparison among freshly cooked rice preparations showed that Khichdi contained significantly higher amount of RS as compared to other rice preparations, whereasamong freshly made wheat preparations, highest RS content was observed in Paratha. The RS value for Paratha was significantly higher than chapatti and puri. Among legume preparations Chhole had significantly higher RS content than moong usal or pithle. To conclude, the findings of this research show that Resistant Starch content of food preparation is influenced by many factors such as cooking method, processing technique, storage. Considering that Indians consume a vast variety of starchy preparations, further research in this direction is needed, to create a complete database of Resistant Starch content of Indian starchy preparations, that are made using different cooking and processing techniques and stored under varied conditions.

Adding resistant starch (RS) to bread formulations is a promising way of increasing fiber content of white bread. However, the partial replacement of wheat flour (WF) by RS can lead to a decrease in technological quality. The objective of this study was to analyze the performance of hydroxypropylmethylcellulose and carboxymethylcellulose as improvers of wheat bread with a high level of replacement (30%) with maize RS. The levels of the modified celluloses were 1% and 1.5% (WF + RS basis), and a formulation without modified celluloses was used as control. Proofing time, loaf volume, crumb characteristics (porosity, texture), and bread staling parameters (hardness increase, moisture loss), among other attributes, were analyzed, and principal component analysis was applied to compare samples. The use of both modified celluloses was effective in improving the quality of breads. Specific volume and crumb porosity were enhanced, particularly at the 1.5% level. Breads with modified celluloses also allowed a higher retention of water and a better preservation of mechanical properties during storage. The principal component analysis projection graph for the first two principal components showed that samples with modified celluloses were clustered by the level of hydrocolloid addition rather than by the type of hydrocolloid used, although all the samples with modified celluloses were close to each other and distant from the control sample without hydrocolloids. The quality decrease resulting from the replacement of WF by a high level of RS can be greatly compensated by the use of structuring agents such as hydroxypropylmethylcellulose and carboxymethylcellulose. © 2022 Society of Chemical Industry.

Effect of baking conditions on resistant starch: Model systems and cake formulations

Formulating low glycaemic index rice flour to be used as a functional ingredient

The object of this work was to evaluate starch constitution and nutritional quality of several kinds of starch noodles by determining total starch, apparent amylose, soluble amylose, insoluble amylose, and crystal structure. The results indicated that Legumes starch noodles (Pea starch noodles and Mung bean starch noodles) have higher apparent amylose, insoluble amylose, and resistant starch (RS) than others and had lower eGI (estimated glycemic index) value (101.47 ∼ 102.8), Kudzu starch noodles has the highest rapidly digestible starch (RDS) content (p < 0.05) and possessed the highest hydrolysis index (125.53). The eGI value has apparently negative correlation with RS content and insoluble amylose content. The results also showed that Legumes starch noodles owned lower eGI than other experimental subjects, which is more suitable for patients with non‐insulin dependent diabetes, diabetes and cardiovascular disease to limited intake.

In vitro digestibility and in vivo glucose response of native and physically modified rice starches varying amylose contents

Plant based protein products: Characterization and functionality of dried tofu noodles containing lotus root powder

Background: The rising incidence of celiac disease and gluten intolerance has led to an increasing demand for gluten-free products. Tapioca and corn flour are promising alternatives to wheat flour due to their gluten-free nature and beneficial nutritional properties. Objective: This study aimed to develop and evaluate the sensory characteristics of gluten-free biscuits made from tapioca and corn flour, individually and in combination, compared to a control sample made from wheat flour. Methods: This study was conducted at the National Institute of Food Science and Technology, University of Agriculture Faisalabad. Ingredients such as wheat flour, corn flour, tapioca flour, sugar, butter, eggs, vanilla extract, baking powder, and salt were procured from the local market. Four samples were prepared: a control sample (T1) with wheat flour; T2 with corn flour; T3 with tapioca flour; and T4 with a blend of corn and tapioca flours. The specific quantities of ingredients were as follows: T1 (250g wheat flour), T2 (250g corn flour), T3 (250g tapioca flour), and T4 (125g corn flour + 125g tapioca flour). Biscuits were prepared by mixing dry ingredients, followed by liquid ingredients, to form a smooth dough, which was then shaped and baked at 180°C for 20-25 minutes. Sensory evaluation involved consumer effective testing with 50 untrained panelists using a 9-point hedonic scale, and quantitative descriptive analysis (QDA) with 10 trained panelists using a 15-point scale. Data were analyzed using SPSS version 25 and Microsoft Excel for graphical representation. Ethical approval was obtained in accordance with the Helsinki Declaration, and informed consent was obtained from all participants. Results: In the consumer effective test, the control sample (T1) received ratings of 7.89 for color, 7.10 for flavor, 7.85 for texture, 7.9 for aroma, and 7.68 for overall acceptance. The T2 sample showed ratings of 7.78 for overall acceptance, 7.55 for color, 7.95 for flavor, 7.65 for texture, and 7.98 for aroma. The T3 sample scored 7.62 for overall acceptance, 7.55 for flavor, 7.8 for texture, and 8.0 for aroma. The T4 sample, with the blend of corn and tapioca flour, displayed the highest scores: 8.5 for color, 8.15 for flavor, 8.1 for texture, 7.95 for aroma, and 8.17 for overall acceptance. In the QDA, the control sample (T1) received scores of 9.81 for overall acceptability, 8.55 for flavor, 9.5 for texture, 10.5 for aroma, and 11 for taste. The T2 sample scored 10.08 for overall acceptability, 9.5 for color, 9.7 for flavor, 9.1 for texture, 11 for aroma, and 11.1 for taste. The T3 sample had scores of 10.32 for overall acceptability, 9.0 for color, 11.1 for flavor, 9.6 for texture, 11 for aroma, and 10.9 for taste. The T4 sample achieved the highest scores in QDA: 11.18 for overall acceptability, 10 for color, 13 for flavor, 10 for texture, 11.9 for aroma, and 11 for taste. Conclusion: The study demonstrated that gluten-free biscuits made from a blend of tapioca and corn flours (T4) had superior sensory attributes compared to those made from either flour alone and the control sample made from wheat flour. This suggests that tapioca and corn flour blends could be promising alternatives in the development of gluten-free products. Further research is recommended to explore the application of these flours in other gluten-free food products.

Low light (LL) stress is an important abiotic stress of wet season which adversely affects starch biosynthesis and results in drastic reduction in rice grain yield. In general, the grain yield decreases together with reduction in the amylose (AC) and resistant starch (RS) contents while the glycemic index (GI) values increased in plants exposed to LL stress. This is the first report of the effect of LL stress on RS and GI values. In the present investigation, 14 rice genotypes are studied for the effect of LL stress on AC, RS, and GI of the grains. Rice genotypes, Purnendu and Shashi differ in exhibiting relatively much lower reduction in AC and RS and hence little change in their GI values under LL stress, while wide variation is observed for the rest of the genotypes. The grain yields of Purnendu and Shashi are also not much affected by the LL stress. There is a dramatic increase in the expression levels of the gbssI in the middle stage of grain development in the two genotypes (Purnendu and Mahisugandha with contrasting RS, AC, and GI). Maximum expression of the gene was observed in Purnendu at middle stage showing a positive correlation between RS and gbssI expression. As rice is grown mainly in wet season, the identification of rice genotypes which do not permit much change in RS value when grown under LL and hence no significant increase in the GI value, would help to develop better rice varieties for consumption by diabetics.

The article is devoted to the research of the quality of flour confectionery products and the development of their recipes made with the replacement of a part of wheat flour with whole wheat flour, which has a number of important technological features that characterize it as a valuable raw material for the food industry. The expediency of using spelled flour in the production of confectionery products, which is characterized by a high content of protein (5% more than wheat), dietary fiber (2.5 times more), vitamins (B5, B9, choline), mineral substances and will make it possible to obtain flour products with increased nutritional value. The possibility and expediency of using spelled flour in the production of semi-finished products and dough products was investigated. An increase in the proportion of spelled flour contributed to an increase in plastic deformation up to 3.8525 mm (for the sample with 50% replacement of wheat flour with spelled flour), spelled flour has a larger particle size, lower total surface area and slower colloidal water absorption capacity, which is the reason for more pronounced plastic properties of the dough. It was established that replacing part of wheat flour with spelled flour in the recipe of butter cookies improves the structural and mechanical properties of dough and products: plasticity increases by 11.5%, which increases the ability to swell. A recipe for butter cookies made from a mixture of wheat and spelled flour with 20% replacement of wheat flour with spelled flour was developed and optimized. Organoleptic evaluation of the developed model samples of butter cookies using a point scale showed that the products had the correct shape, no swelling, a nutty taste and a rough surface, the intensity of which depended on the content of spelled flour in the products. It was established that increasing the dosage of spelled flour contributed to a natural increase in the mass fraction of total ash in cookies, which is associated with a greater amount of ash elements in spelled flour. The study of the influence of different proportions of wheat and spelled flour in the mixture on the quality of butter cookies allowed us to draw a positive conclusion about the joint use of these types of flour in the composition of butter cookies.

This study aimed to evaluate the influence of sourdough fermentation on the estimated glycemic index (eGI), in vitro starch digestibility, and textural and sensory properties of eight experimentally prepared sourdough breads. Wheat and whole wheat flour bread samples were produced under different fermentation conditions (25 °C and 30 °C) and fermentation methods (type-1 and type-2). In type-1 fermentation, sourdough was obtained via spontaneous fermentation. Indigenous strains (Lactobacillus brevis ELB99, Lactiplantibacillus plantarum ELB75, and Saccharomyces cerevisiae TGM55) were used for type-2 fermentation. Fermentation type and temperature significantly affected eGI, the hydrolysis index (HI), the starch fraction, and the textural properties of the samples (p < 0.05). The resistant starch (RS) content increased after fermentation, while rapidly digestible starch (RDS), HI, and eGI decreased. RS values were significantly higher in type-2 than in type-1 at the same temperature for both flour types (p < 0.05). At 25 °C, RS values were higher in both fermentation types. In the white flour samples, eGI values were in the range of 60.8–78.94 and 62.10–78.94 for type-1 and type-2, respectively. The effect of fermentation type on eGI was insignificant (p < 0.05). In the whole flour samples, fermentation type and temperature significantly affected eGI (p < 0.05). The greatest eGI decreases were in whole wheat sourdough bread at 30 °C using type-2 (29.74%). The 30 °C and type-2 samples showed lower hardness and higher specific volume. This study suggests that fermentation type and temperature could affect the eGI and the textural and sensory properties of sourdough bread, and these factors should be considered during bread production. The findings also support the consumption of wheat and whole wheat breads produced by type-2 fermentation due to higher RS and slowly digestible starch (SDS) and lower RDS and eGI values.