Enzyme mediated resistant starch production from Indian Fox Nut (Euryale ferox) and studies on digestibility and functional properties

Abstract

Starch rich foods are almost indispensable in mundane diet of people round the globe. Rapid digestibility of starch culminates into elevated blood glucose level which is an evident factor for many diseases. To curb this rapid digestibility and the elevated glycemic response, resistant starch content in highly nutritious but unexplored popped makhana (Euryale ferox) was increased by amylopullulanase treatment. In the present study, amylopullulanase treated makhana flour (MM) was compared with the native makhana flour (NM) based on physicochemical and functional properties, where enhanced amylose content, resistant starch and crystallinity were recorded to be 12.33 %, 14.88 % and 11.32 % respectively, whereas, readily digestible starch and oil holding capacity decreased by 13.01 % and 3.12 g/g respectively. The present study ensures the reduction and sustainable release of glucose during in vitro digestibility analysis. These findings point out the elevated potential of amylopullulanase treated makhana flour for therapeutic food formulation.