Abstract
Consumption of highly digestible native starch is considered to be detrimental for diabetes and obese patients. To address this issue, starch extracted from elephant foot yam was subjected to the heat moisture treatment (HMT) using various heating sources i.e. hot air oven (HAO), microwave (MW), and autoclave (AL). The research focuses on the key characteristics and relationships between various functionalities and digestion parameters of the starch system, which substantially effects the formulation of the low digestible food products. The First-order kinetic model was employed to understand the digestion kinetics of native and modified elephant foot yam starch (EFYS). The multivariate analysis highlighted the significant effect of amylose and short range molecular order (R1047/1022) on the formation of resistant starch content. Principal component analysis (PCA) and Pearson's correlation coefficient revealed solubility as the crucial parameter for altering the rapidly digestible starch fractions. Hierarchical cluster analysis (HCA) showed a similar treatment effect of AL and MW, whereas HAO modification had the greatest influence on EFYS. Compared to other treated EFYS, HAO modified EFYS containsthe lowest glycemic index, making it ideal for forming diabetic-friendly food products.
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