Levels Of Resistant Starch Research Articles

The effects of heat-moisture treatment on resistant starch levels in cassava and on fermentation, methanogenesis, and microbial populations in ruminants.

Resistant starch (RS) is difficult to digest in the digestive tract. This study aimed to evaluate the effects of heat-moisture treatment (HMT) on RS in cassava and examined its impact on rumen fermentation. Cassava flour was used as a raw material and used in a randomized block design with four different cycles of HMT as the treatments and four different rumen incubations in vitro as blocks. Treatments included: HMT0: without HMT (control), HMT1: one HMT cycle, HMT2: two HMT cycles, and HMT3: three HMT cycles. Heat-moisture treatment processes were performed at 121°C for 15 min and then freezing at -20°C for 6 h. Analyzed HMT cassava starch characteristics included components, digestibility, and physicochemical properties. In in vitro rumen fermentation studies (48 h incubation) using HMT cassava, digestibility, gas production, methane, fermentation profiles, and microbial population assessments were performed. Heat-moisture treatment significantly reduced (p < 0.05) starch, amylopectin, rapidly digestible starch (RDS), and slowly digestible starch levels. In contrast, amylose, reducing sugars, very RDS, RS, and protein digestion levels were significantly increased (p < 0.05). Additionally, a reduced crystallinity index and an increased amorphous index were observed in starch using Fourier-transform infrared analyses, while a change in crystalline type from type A to type B, along with a reduction in crystallinity degree, was observed in X-ray diffraction analyses. Heat-moisture treatment significantly (p < 0.05) reduced rumen dry matter (DM) degradation, gas production, methane (CH4 for 12 h), volatile fatty acid (VFA), and propionate levels. In addition, acetate, butyrate, and acetate/propionate ratios, as well as population of Streptococcus bovis and Bacteroides were significantly increased (p < 0.05). However, pH, ammonia, and organic matter digestibility were unaffected (p > 0.05) by HMT. Cassava HMT altered starch characteristics, significantly increased RS, which appeared to limit rumen digestion activity, decreased rumen DM degradation, gas production, VFAs, and CH4 production for 12 h, but increased S. bovis and Bacteroides levels.

Impact of solvent polarity on the morphology, physicochemical properties, and digestibility of A-type resistant starch particles

Resistant starch particles (RSP) formed by antisolvent precipitation method has attracted much attention as a functional food ingredient having beneficial effects on obesity and diabetes. However, the effect of solvent polarity on the physicochemical properties and digestibility of RSP remains unclear. Here, n-propanol, isopropanol, acetone, and ethanol were employed as antisolvents to prepare RSP. The width and length of the resulting RSP decreased from 0.87 μm to 0.59 μm and from 2.56 μm to 1.31 μm, respectively, upon increasing the solvent polarity, while dramatically decreasing their crystallinity and the gelatinization enthalpy from 80.5% to 62.3% and from 67.9 ± 14.4 J/g to 41.5 ± 8.3 J/g, respectively, suggesting that solvent polarity is critical factor determining morphology, crystallinity, and thermostability of RSP. Furthermore, the level of resistant starch in RSP was found to be inversely proportional to the degree of solvent polarity, which would provide a useful means for modulating the digestibility of RSP.

Individual or mixing extrusion of Tartary buckwheat and adzuki bean: Effect on quality properties and starch digestibility of instant powder.

Tartary buckwheat and adzuki bean, which are classified as coarse grain, has attracted increasing attention as potential functional ingredient or food source because of their high levels of bioactive components and various health benefits. This work investigated the effect of two different extrusion modes including individual extrusion and mixing extrusion on the phytochemical compositions, physicochemical properties and in vitro starch digestibility of instant powder which consists mainly of Tartary buckwheat and adzuki bean flour. Compared to mixing extrusion, instant powder obtained with individual extrusion retained higher levels of protein, resistant starch, polyphenols, flavonoids and lower gelatinization degree and estimated glycemic index. The α-glucosidase inhibitory activity (35.45%) of the instant powder obtained with individual extrusion was stronger than that obtained with mixing extrusion (26.58%). Lower levels of digestibility (39.65%) and slower digestion rate coefficient (0.25 min-1) were observed in the instant powder obtained with individual extrusion than in mixing extrusion (50.40%, 0.40 min-1) by logarithm-of-slope analysis. Moreover, two extrusion modes had no significant impact on the sensory quality of instant powder. Correlation analysis showed that the flavonoids were significantly correlated with physicochemical properties and starch digestibility of the instant powder. These findings suggest that the instant powder obtained with individual extrusion could be used as an ideal functional food resource with anti-diabetic potential.

Production of Resistant Starch from Avocado Seeds (Persea americana) through Streptomyces sp. AB8 Fermentation and Autoclaving-Cooling Variations

Agricultural waste with a high starch content potentially serves as a source of resistant starch. The avocado seed has not been explored much and is often thrown away as waste in consuming avocados. Resistant starch has properties and functions as dietary fiber and has advantages as a prebiotic. This study aims to determine the effect of fermentation treatment using Streptomyces sp. AB 8 and variations in the number of pressure-cooling heating cycles to increase avocado seed-resistant starch. The research phase consisted of pre-treating the avocado seeds and fermentation by Streptomyces sp. AB 8 followed by a pressure heating-cooling stage with 0, 1, 2, and 3 cycles. Concerning modified starch, this study also measured levels of starch, amylose, amylopectin, and resistant starch. Digestion test using Lactobacillus sp. by viewing the clear zone around the colonies after 48 hours to evaluate the digestibility of resistant starch. The results of this study indicate that the fermentation treatment by Streptomyces sp. AB 8 and pressure-cooling heating can increase the levels of resistant starch in avocado seeds. Fermentation treatment with two cycles of heating-pressure-cooling (S1) produced the best resistant starch content of 7.51% and had the highest enzymatic index of 2.48 ± 0.45.

Effect heat moisture treatment for resistant starch levels and prebiotic properties of high carbohydrate food: meta-analysis study

Heat moisture treatment is one of the physical modification techniques of starch that is widely used in assessing the increase in resistant starch levels in foodstuffs. However, this technique has different effects on each type of high-carbohydrate food. This study aimed to analyze the type of carbohydrate food that has a significant effect in increasing the levels of resistant starch and prebiotic properties by heat moisture treatment techniques. This study used fourteen articles which were analyzed and selected through the PRISMA guide method from a total of 531 articles obtained. The data was analyzed based on the percentage value of the Hedges’ effect size (standardized mean difference/SMD) and the value of the confidence interval (CI) using the OpenMEE software. The meta-analysis showed that the heat moisture treatment method on high-carbohydrate foods had a significant effect on increasing the levels of resistant starch and prebiotic properties (SMD 4.045; 95% CI: 2.301 to 5.788; p&lt;0.001). The conclusion of this meta-analysis was that heat moisture treatment had a significant effect with a 95% confidence level in increasing resistant starch levels and prebiotic properties in high-carbohydrate foods.

A Meta‐Analysis Study: The Impact of Amylose Content on Resistant Starch Levels in Carbohydrate Sources with Heat Moisture Treatment

AbstractHeat moisture treatment (HMT) is a physical starch modification method, and one of its applications is to change resistant starch (RS) level. Previous studies have found that amylose content can increase RS level with HMT. Using a meta‐analysis approach, this study evaluates the effect of amylose content on RS level of various carbohydrate sources using HMT. From 24 relevant studies in the meta‐analysis, 102 sets of data are analyzed using effect size hedges'd. A significant increase in RS level is shown at 20% &lt; x ≤ 30%, of amylose content in starch and flour groups. However, there is no significant impact at the amylose content of 0% ≤ x ≤ 10%, 10% &lt; x ≤ 20%, and 30% &lt; x ≤ 40%, x &gt; 40% in the starch group and x &gt; 40% in the flour group.

Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch.

Durum wheat spaghetti samples prepared with increasing levels of resistant starch (RS) from debranched waxy rice starch (DWRS; i.e., 0, 5, 10, 15 g/100 g w/w) were analyzed for chemical composition, quality and sensory parameters and in vitro starch digestion. All the DWRS-containing spaghetti was "high in fibre", the dietary fiber content being &gt; 6 g/100 g. In addition, spaghetti with the highest level of DWRS showed the highest RS content (p &lt; 0.05), being 11.4 g/100 g dry matter. The starch hydrolysis index decreased (p &lt; 0.05) as the level of DWRS increased, with a reduction of &gt;20% comparing the 15-DWRS pasta to the control. DWRS had a negative impact on quality parameters, especially at higher DWRS levels. The use of DWRS shortened the optimal cooking time and impacted the samples' cooking loss, firmness, and stickiness. In addition, sensory analysis revealed differences among samples. However, irrespective of the level of DWRS in the recipe, the score for all attributes was &gt; 5, which is considered the limit of acceptability. Substituting part of the semolina flour with DWRS increased the level of RS and the overall nutritional profile and affected the quality of semolina pasta, mainly at higher levels in the recipe.

Modified celluloses improve the proofing performance and quality of bread made with a high content of resistant starch.

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.

Preparation and characterization of debranched starches: Influence of botanical source and debranching time

The influence of botanical source (waxy corn, glutinous rice, tapioca and potato), either based on crystallization or morphology, and the debranching time (6–48 h) on the physicochemical properties of debranched starches (DBSs) were systematically investigated. The divergence of depolymerization among different botanical sources within same hydrolysis time suggested that the debranching treatment was not only depending on the molecular profile and crystalline structure, but also related with the granular size and morphology of native starches. Fourier transformation infrared spectroscopy (FT-IR), X-ray diffraction (XRD), differential scanning calorimetry (DSC) suggested that long-term debranching reaction produced DBSs with improved degree of crystallization and reduced iodine binding capacity. Simulated in-vitro digestion assay showed that the proportion of digestive fractions from different botanical originated DBSs differed greatly. Additionally, prolonging the debranching time yielded increased level of resistant starch. The study may provide guidance for exploring DBSs with various molecular weight to fulfill their tailored applications.

Enhancement of Digestion Resistance and Glycemic Control of Corn Starch through Conjugation with Gallic Acid and Quercetin Using the Free Radical Grafting Method

The objective of this study was to synthesize different polyphenol–corn starch complexes including gallic acid–starch and quercetin–starch by conjugating corn starch with gallic acid and quercetin using the free radical grafting method. This process was effective in enhancing conjugations of starch molecules with gallic acid and quercetin (5.20 and 5.83 mg GAE/g, respectively) and imparted promising antioxidant capacity to the phenolic–starch complexes. Significant interactions between these phenolic compounds and corn starch molecules were revealed with an ultraperformance liquid chromatography electrospray ionization Q-time-of-flight mass spectrometry assay. It was revealed that significantly higher levels of resistant starch in the above gallic–starch and quercetin–starch complex samples (11.6 and 15.3 g/100 g, respectively) together with an obvious reduction in glycemic response (7.9% and 11.8%, respectively) observed over the control. Complex samples functionalized with gallic acid and quercetin have exerted modified physicochemical properties, particularly reduction in swelling ability (58.7–60.1%), breakdown viscosity (62.5–67.8%), and setback viscosity (37.7–44.5%). In sum, free radical grafting treatment could be a promising method for imparting corn starch with enhanced resistance to enzyme digestion along with changes in pasting properties for specific food applications.

EFFECT OF AUTOCLAVING-COOLING ON RESISTANT STARCH CONTENT AND PREBIOTIC PROPERTIES OF HIGH CARBOHYDRATE FOODS: META-ANALYSIS STUDY

Autoclaving-cooling is a starch physical modification technique widely used to analyze the increase in resistant starch levels in foodstuffs. However, this technique has a different effect on each high-carbohydrate diet. This study investigates the type of carbohydrate food to increase the levels of resistant starch through the autoclaving-cooling process. This study used 31 articles using the PRISMA method. Data were analyzed with Effect Size Hedges'd (standardized mean difference/SMD) and confidence interval (CI) using OpenMEE software. The results showed that the autoclaving-cooling method had a significant effect on increasing levels of resistant starch and prebiotic properties (SMD 6.633; 95% CI: 5.286 to 7.980; p&lt;0.001). In conclusion, this study confirmed that the autoclaving-cooling method had a significant effect with a 95% confidence level in increasing the levels of resistant starch and prebiotic properties of high-carbohydrate foods.

Structure–function relationship of resistant starch formation: Enhancement technologies and need for more viable alternatives for whole rice grains

AbstractThe aim of this review is to gather information on key controlling parameters affecting resistant starch (RS) formation, different strategies for its enhancement and to direct future prospect of viable RS enhancement technologies in whole rice. To achieve this, a thorough literature review is done, and the possible ways are suggested. People in developing countries rely on starch‐based whole rice. Excessive rice consumption may promote several potential health diseases, such as obesity, type II diabetes, and the risk of colorectal cancer. RS, functionally similar to dietary fiber, could effectively minimize and control such health diseases. Therefore, successive progress in the enhancement of RS content in starch‐based powder or flour has been achieved through the improvement of functional attributes of starch with the adoption of different methodologies (genetic, physical, chemical, and enzymatic treatments). However, as people primarily consume starch‐rich whole rice grains in their regular diet than diets with rice flour, the functional attributes of whole rice grains without destroying its native structure and wholesomeness should be developed. Physical treatment could be more inexpensive and effective than chemical and enzymatic methods while applying on whole rice grains. But it does not improve as much RS level in whole rice as compared to other methods. Hence, one or more physical treatments could be combined with each other or may be conjugated with chemical or enzymatic treatment for significant improvement of rice RS.Practical applicationsRecently, people are much concerned about functional diets which are capable to provide nutritive value as well as to minimize potential health diseases. Such awareness enhances the consumption of resistant starch, like dietary fiber. Cereals like rice contain meager amount of resistant starch. Hence, the demand for resistant starch in our body cannot be fulfilled through rice consumption. The only way to resolve this problem is to enhance resistant starch content in whole rice grains through developing different process modification (physical, chemical, and enzymatic). To develop such modified process technologies, a detailed knowledge on the key controlling parameters affecting starch RS formation and different strategies for enhancement of RS content is required. This review explores the current status of RS enhancement strategies and tried to explore the possible future directions of viable RS enhancement technologies for whole grain.

Cooking Quality and Chemical and Technological Characteristics of Wholegrain Einkorn Pasta Obtained from Micronized Flour.

The increased demand for healthier foods, the recognition of dry pasta as an ideal carrier of functional ingredients, and the current interest for ancient wheats such as einkorn motivated the present research. Two varieties of Triticum monococcum, namely cv Norberto and the free-threshing cv Hammurabi, were milled by ultra-fine milling process (micronization) to produce wholegrain spaghetti. Einkorn pasta was assessed in terms of technological and biochemical properties and cooking and sensorial quality and compared to durum wheat semolina pasta. Wholewheat einkorn pasta showed a threefold increase in total dietary fibre content as well as in total antioxidant capacity in comparison to the control. The level of resistant starch in cv Norberto resulted significantly higher respect to semolina and einkorn cv Hammurabi pasta. Despite the very weak einkorn gluten network, the sensory and instrumental assessment of pasta quality highlighted that einkorn spaghetti presented good sensorial properties related to their technological quality, in particular, for the overall judgment and firmness. Cultivar Hammurabi emerged as the preeminent compromise on the basis of technological performances together with chemical and sensorial aspects.

Nutraceutical Properties of Unripe Banana Flour Resistant Starch: A Review

AbstractThe present review provides a comprehensive discussion of the prebiotic, anti‐diabetic, anti‐colorectal cancer, and anti‐cardiovascular disease effects of unripe banana flour resistant starch (BFRS). Unripe banana flour is considered a useful ingredient in the food industry because it has high levels of resistant starch (up to 68% w/w). The beneficial effects of BFRS against diabetes, obesity, cardiovascular disease, and colorectal cancer emanate from its resistance to hydrolysis and propensity to escape digestion in the upper‐gastrointestinal tract, which delays glucose absorption and increases the concentration of colonic short‐chain fatty acids (acetate, propionate, and butyrate). Therefore, BFRS can be recommended as an alternative functional ingredient in food products. However, more in vivo studies with BFRS should be conducted to ascertain the mechanisms that underly its beneficial effects and associated changes in the gut microbiome. The influence of other food product ingredients and food processing on BFRS efficacy and targeted production of specific short‐chain fatty acids in the colon, needs to be investigated to optimize its application.

Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch [pdf

Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch [pdf

Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch

1Department of Food Technology, Hue University Vietnam 2Department of Food Technology, College of Agriculture, Can Tho University, Vietnam 3School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Thailand

Characterisation of Polishing Frequency for Three Varieties of Sorghum Grain in Java, Indonesia.

To determine the suitability of different sorghum cultivars (grown in Indonesia) for the manufacturing of acceptable food products, their properties must first be characterised. During sorghum processing, polishing may affect the final nutritional value and quality of the product. This study is aimed at determining the effects of sorghum variety and polishing frequency on nutritional value. This was achieved by using a factorial randomised block design with two factors: sorghum variety (Bioguma, Numbu, and Super) and polishing frequency (once, twice, or thrice). Tannin content, antioxidant capacity, levels of dietary fibre and resistant starch, and fat, ash, and carbohydrate content varied according to sorghum cultivar. Compared to other sorghum varieties, the Super cultivar contained the highest levels of antioxidants, dietary fibre, fat content, protein, resistant starch, and tannins (although high tannin content could be lowered by polishing grains up to three times). The frequency of polishing affected tannin and ash levels in all three sorghum varieties. Polishing frequency also affected the antioxidant capacity of polished sorghum grains. The findings from this study should be considered when determining appropriate applications for various sorghum-based food products.

Replacing a part of wheat flour with starchy food containing high levels of resistant starch in noodles processing

Resistant starch has been shown to be associated with many health benefits. The study was conducted to analyze amylose and resistant starch content in selected starchy materials (black beans, red beans, green Xiem bananas, and potatoes) and investigate the influence of their flour/starch mixing ratio on the quality of noodles. The microstructure of noodles was analyzed by scanning electron microscopy. The results showed that potato starch had the highest resistant starch content (56.70%), followed by green Xiem banana flour (41.55%), black bean flour (16.51%), and red bean flour (15.55%). The raw materials with higher resistant starch also had higher amylose content. Amylose content, resistant starch content, and hardness of noodles increased when partly replacing wheat flour with the high level of RS flours/starches in the formulation. The data rank some tests revealed that formula A3 (replacing 50% of wheat flour with other starchy food containing high levels of resistant starch) was chosen due to the product containing relatively high RS content (14.78%), well structured and well accepted by panellists. The texture of the cooked noodles was assessed to be similar to that of the control sample (100% wheat flour). This study proved that it is possible to elaborate noodles to replace a part of wheat flour with starchy food containing high levels of the well-accepted formulation.

Loss of starch synthase IIIa changes starch molecular structure and granule morphology in grains of hexaploid bread wheat

Starch synthase III plays a key role in starch biosynthesis and is highly expressed in developing wheat grains. To understand the contribution of SSIII to starch and grain properties, we developed wheat ssIIIa mutants in the elite cultivar Cadenza using in silico TILLING in a mutagenized population. SSIIIa protein was undetectable by immunoblot analysis in triple ssIIIa mutants carrying mutations in each homoeologous copy of ssIIIa (A, B and D). Loss of SSIIIa in triple mutants led to significant changes in starch phenotype including smaller A-type granules and altered granule morphology. Starch chain-length distributions of double and triple mutants indicated greater levels of amylose than sibling controls (33.8% of starch in triple mutants, and 29.3% in double mutants vs. 25.5% in sibling controls) and fewer long amylopectin chains. Wholemeal flour of triple mutants had more resistant starch (6.0% vs. 2.9% in sibling controls) and greater levels of non-starch polysaccharides; the grains appeared shrunken and weighed ~ 11% less than the sibling control which was partially explained by loss in starch content. Interestingly, our study revealed gene dosage effects which could be useful for fine-tuning starch properties in wheat breeding applications while minimizing impact on grain weight and quality.

Increasing the level of resistant starch in 'Presidio' rice through multiplex CRISPR-Cas9 gene editing of starch branching enzyme genes.

Rice (Oryza sativa L.) is an excellent source of starch, which is composed of amylopectin and amylose. Resistant starch (RS) is a starch product that is not easily digestible and absorbed in the stomach or small intestine and instead is passed on directly to the large intestine. Cereals high in RS may be beneficial to improve human health and reduce the risk of diet-related chronic diseases. It has been reported through chemical mutagenesis and RNA interference studies that starch branching enzymes (SBEs) play a major role in contributing to higher levels of RS in cereal crops. In this study, we used multiplex clustered regularly interspaced short palindromic repeat (CRISPR)-CRISPR associated protein 9 (Cas9) genome editing to simultaneously target all four SBE genes in rice using the endogenous transfer RNA (tRNA)-processing system for expressing the single-guide RNAs (sgRNAs) targeting these genes. The CRISPR-Cas9 vector construct with four SBE gene sgRNAs was transformed into the U.S. rice cultivar Presidio using Agrobacterium-mediated transformation. Knockout mutations were identified at all four SBE genes across eight transgene-positive T0 plants. Transgene-free T1 lines with different combinations of disrupted SBE genes were identified, with several SBE-edited lines showing significantly increased RS content up to 15% higher than the wild-type (WT) cultivar Presidio. Although further efforts are needed to fix all of the mutant alleles as homozygous, our study demonstrated the potential of multiplex genome editing to develop high-RS lines.