Low Starch Research Articles

Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds.

The growing demand for gluten-free products requires the study of alternatives to produce nutritionally and technologically favorable foods. The aim was to evaluate the content and antioxidant capacity of gluten-free bread enriched with whole flour of purple maize (PM) and how starch and bioaccessibility of antioxidant compounds were modified during in vitro digestion. Gluten-free bread was prepared with the addition of 34%, 50%, and 70% PM, and white maize bread served as control. The content of total polyphenols, anthocyanins, and antioxidant capacity through FRAP and TEAC was measured. Specific volume, crumb texture, and starch digestibility were determined in the breads. Simultaneously, in vitro digestion and dialysis by membrane were performed to evaluate the bioaccessible and potentially bioavailable fraction. Bread with 34% PM had a similar specific volume and crumb texture to the control, but higher content of polyphenols (52.91 mg AG/100 g), anthocyanins (23.13 mg c3-GE/100 g), and antioxidant capacity (3.55 and 5.12 µmol tr/g for FRAP and TEAC, respectively). The PM breads had a higher antioxidant content and capacity and higher slowly digestible and resistant starch than the control. These parameters increased as the PM proportion rose. After digestion, anthocyanins were degraded, polyphenols and antioxidant capacity decreased, but they remained potentially bioavailable, although to a lesser extent. Bread with 34% shows acceptable technological parameters, lower starch digestibility, and contribution of bioactive compounds with antioxidant capacity. This indicates that purple maize flour represents a potential ingredient to produce gluten-free bread with an improved nutritional profile.

Endosperm structure and Glycemic Index of Japonica Italian rice varieties.

Given that rice serves as a crucial staple food for a significant portion of the global population and with the increasing number of individuals being diagnosed with diabetes, a primary objective in genetic improvement is to identify and cultivate low Glycemic Index (GI) varieties. This must be done while ensuring the preservation of grain quality. 25 Italian rice genotypes were characterized calculating their GI "in vivo" and, together with other 29 Italian and non-Italian genotypes they were studied to evaluate the grain inner structure through Field Emission Scanning Electron Microscopy (FESEM) technique. Using an ad-hoc developed algorithm, morphological features were extracted from the FESEM images, to be then inspected by means of multivariate data analysis methods. Large variability was observed in GI values (49 to 92 with respect to glucose), as well as in endosperm morphological features. According to the percentage of porosity is possible to distinguish approximately among rice varieties having a crystalline grain (< 1.7%), those intended for the preparation of risotto (> 5%), and a third group having intermediate characteristics. Waxy rice varieties were not united by a certain porosity level, but they shared a low starch granules eccentricity. With reference to morphological features, rice varieties with low GI (<55) seem to be characterized by large starch granules and low porosity values. Our data testify the wide variability of Italian rice cultivation giving interesting information for future breeding programs, finding that the structure of the endosperm can be regarded as a specific characteristic of each variety.

High dietary wheat starch negatively regulated growth performance, glucose and lipid metabolisms, liver and intestinal health of juvenile largemouth bass, Micropterus salmoides.

Largemouth bass (Micropterus salmoides) were fed with three diets containing 6%, 12%, and 18% wheat starch for 70days to examine their impacts on growth performance, glucose and lipid metabolisms, and liver and intestinal health. The results suggested that the 18% starch group inhibited the growth, and improved the hepatic glycogen content compared with the 6% and 12% starch groups (P < 0.05). High starch significantly improved the activities of glycolysis-related enzymes, hexokinase (HK), glucokinase (GK), phosphofructokinase (PFK), and pyruvate kinase (PK) (P < 0.05); promoted the mRNA expression of glycolysis-related phosphofructokinase (pfk); decreased the activities of gluconeogenesis-related enzymes, pyruvate carboxylase (PC), and phosphoenolpyruvate carboxykinase (PEPCK); and reduced the mRNA expression of gluconeogenesis-related fructose-1,6-bisphosphatase-1(fbp1) (P < 0.05). High starch reduced the hepatic mRNA expressions of bile acid metabolism-related cholesterol hydroxylase (cyp7a1) and small heterodimer partner (shp) (P < 0.05), increased the activity of hepatic fatty acid synthase (FAS) (P < 0.05), and reduced the hepatic mRNA expressions of lipid metabolism-related peroxisome proliferator-activated receptor α (ppar-α) and carnitine palmitoyltransferase 1α (cpt-1α) (P < 0.05). High starch promoted inflammation; significantly reduced the mRNA expressions of anti-inflammatory cytokines transforming growth factor-β1 (tgf-β1), interleukin-10 (il-10), and interleukin-11β (il-11β); and increased the mRNA expressions of pro-inflammatory cytokine tumor necrosis factor-α (tnf-α), interleukin-1β (il-1β), and interleukin-8 (il-8) in the liver and intestinal tract (P < 0.05). Additionally, high starch negatively influenced the intestinal microbiota, with the reduced relative abundance of Trichotes and Actinobacteria and the increased relative abundance of Firmicutes and Proteobacteria. In conclusion, low dietary wheat starch level (6%) was more profitable to the growth and health of M. salmoides, while high dietary starch level (12% and 18%) could regulate the glucose and lipid metabolisms, impair the liver and intestinal health, and thus decrease the growth performance of M. salmoides.

Stability of the Broiler Antibody Under Heat Stress Using Dry Rice

Stability of the Broiler Antibody Under Heat Stress Using Dry Rice

Quantitative and qualitative yield in sweet maize hybrids.

Today, sweet corn is considered an important vegetable due to its high sugar content and low starch content. Cluster analysis and variance analysis showed that hybrids had variations in yield indices. GB, DE and GS hybrids had similar performance on indices. SE hybrid that has significant performance on zeaxanthin. Biplot showed that fructose, glucose, sucrose and potassium had stability value on hybrids. All the hybrids had the best performance on fructose, glucose, sucrose and potassium factors. Factor biplot positively correlated with yield indices, including calcium, iron, zinc, magnesium, α-Carotene, 9Z-β-Carotene, phosphorus, and β-carotene. On the other hand, there is a positive correlation with fructose, glucose, potassium, lutein, sucrose, β-Cryptoxanthin, and zeaxanthin. So, to evaluate or increase lutein and zeaxanthin, the other parameters like sugar content (fructose, glucose, and sucrose) are important factors and have an effect together. Factor analysis and biplot showed that ME hybrid had a maximum performance on the first factor of yield indices. Also, the second factor of yield indices had a maxi-mum effect on NO hybrids. SE hybrids had maximum performance in zeaxanthin and GS hybrid had maximum performance in zinc, phosphorus, and iron. The dry matter had stability on DB hybrid.

Stability yield indices on different sweet corn hybrids based on AMMI analysis.

Currently, sweet corn is considered an important crop due to its high sugar content and low starch content. Important sugars in sweet corn include sucrose, fructose, glucose, and maltose. The purpose of the present study was to use the yield indices of the eight examined sweet corn hybrids and the correlation of the yield indices together. Concentration is important for consumers in terms of yield indices. The research site was located at the Látókép Experimental Station of the University of Debrecen. The small plot experiment had a strip plot design with four replications. The previous crop was sweet corn; the plant density was 64 thousand/ha. The obtained result indicates that Biplot AMMI based on IPCA1 showed that the DB, NO, GS, and GB hybrids had stability and high performance in terms of yield indices. At the same time, fructose and glucose had stable parameters for the hybrids involved in the study. IPCA1 AMMI biplot showed that the ME hybrid had stability and high performance in terms of iron and zinc as well. IPCA2 AMMI biplot showed that DE, GB, and GS hybrids had stability and the highest performance on yield parameters in the scope of the research. Fructose, glucose, and sucrose had stable parameters on hybrids based on IPCA2. The DB and SE hybrids had desirable performance in Lutein and Zeaxanthin based on the biplot. The DE hybrid had a maximum performance on iron and zinc parameters.

Growing food potatoes from small fraction minitubers obtained under conditions of water-air culture

Currently, due to the shortage of their own seed material Russian producers of original seed potatoes are interested in using highly efficient cultural practices based on the use of aerohydroponic cultivation technologies. The results of studies conducted in the period of 2019-2021 in order to determine the effectiveness of growing food potatoes from mini-tubers obtained using aerohydroponic systems with a compound nutrient scheme are presented in the work. The field test was launched according to the available procedures on the territory of the Korenevo (Kraskovo) experimental station in the Moscow region on sod-podzolic medium-cultivated, granulometric composition sandy loam soil. Sprouted small fraction mini-tubers of 10-15 mm in size and 3-5 g in weight of the following varieties were planted: Gulliver (early ripening (ER)), Amethyst and Grand (medium early ripening (MER)), Sineglazka and Fritella (midseason variety (MSV)). The research years – 2019, 2020 and 2021 – were characterized, respectively, as humid, very humid and slightly arid. The average yield for all varieties was 16.4 t/ha, including commercial tubers in size – 96.5-98.6%, or 38-89% of the possible potential yield, depending on the variety. The starch content in tubers was within the range of potentially possible values, namely, in Grand (16.5-18.3%), in Sineglazka (16.0- 19.8%) and in Fritella (16.3-17.6%). The nitrate content in potato tubers of all varieties did not exceed MPC – 250 mg/kg. Tubers of all varieties turned out to be quite tasty – 5.5-8.0 points, Gulliver tubers (7.5 points) being found the most delicious, despite the low starch content. Potatoes were sold at a price of 17 rubles/ kg, the income from potato cultivation amounted to 17.2-79.9 thousand rubles/ ha, and profitability was 15.5- 24.5%. The economic feasibility of producing food potatoes grown in the field from mini-tubers of small fractions obtained using aerohydroponic devices with a compound nutrition system has been shown.

How neonatal diet affects the long-term development of rumination behavior, rumen fermentation and feed digestion in dairy calves fed a high milk level?

This study was to investigate growth performance, rumination development, rumen fermentation and feed digestion in young calves provided high volumes (about 20% of calf birth weight) of milk with or without forage inclusion and how these parameters correlate with each other. Immediately after birth, 160 newborn Holstein female calves (41.6 ± 4.2 kg of initial BW) were randomly divided into 2 treatments: 1) starter (CON, only starter) and 2) starter and hay (HAY, both starter and hay). The calves were fed their respective experimental diets from d 4 to 84, after which they were all introduced to similar diets until the end of the experiment on d 196. Treatment had no effect on growth and structural measurements throughout the experimental period. However, treatment had an effect on the other parameters, mainly during the post-weaning period. Forage supplementation tended to reduce starter dry matter intake (P = 0.05), while increasing the forage intake (P < 0.01) and the feed-to-gain ratio (P < 0.01). HAY calves had increased neutral detergent fiber (NDF) and physically effective NDF (peNDF) intakes (P < 0.05) and tended to lower (P < 0.01) starch intake compared to CON calves. The HAY calves had a higher rumination time (P < 0.01), ruminal pH (P < 0.01), and acetate-to-propionate ratio (P = 0.05) compared to the CON calves. Spearman correlation analysis showed that rumination time was positively related to the ruminal pH at d 84 (P = 0.01) and 196 (P = 0.02). The HAY calves had similar apparent total-tract digestibility of dry matter (DM), NDF and ether extract (EE), but lower digestibility of organic matter (OM, P = 0.03), crude protein (CP, P < 0.01) and starch (P < 0.01) compared to those of the CON calves at week 12. Furthermore, there were no positive relationships between rumination time and nutrient digestibility or between rumination time per kilogram DM and nutrient digestibility. In conclusion, feeding hay to calves fed a high milk level improved rumination during the post-weaning period only, without a concomitant effect on growth performance throughout the experimental period, suggesting no detrimental effect of feeding forage in calves fed high milk level.

Biochemical Analysis and DNA Barcoding of Millet Echinochloa frumentacea

Background: Millets are small grains that are rich in nutrients. In recent times, millet-based foods have been increasingly recommended for a healthy diet. Many millets are not annotated or DNA barcoded yet. Methods: In this study, comparative biochemical analyses especially that of starch and total protein of Echinochloa frumentacea, called as Indian barnyard white millet (Varai), from geographically different locations like Tamil Nadu and Maharashtra have been done. Their DNA barcoding has also been done to identify them on the basis of molecular data. Result: It was observed that starch granules were more abundant in Tamil Nadu variety as compared to Maharashtra variety. Blue value, indicative of amylose: amylopectin ratio was found to be low in Varai, indicating that Varai has low starch digestibility and its starch releases glucose slowly, thus making it a low glycaemic index food. Protein content was higher in Tamil Nadu variety, but overall Varai had a lower protein content as compared to other millets. Ribulose-1,5-bisphosphate carboxylase/oxygenase large subunit (rbcL) gene from plastid was isolated, amplified by PCR, sequenced and the sequence was submitted to GenBank, NCBI. The gene was identified to be that of Echinochloa frumentacea and was given the accession numbers by GenBank as OR027010 (Varai, Maharashtra) and OR027011 (Varai, Tamil Nadu). This study indicated a distinct biochemical difference related to the geographical location of millets. This study helped barcoding of Echinochloa frumentacea Indian varieties using rbcL gene. This will further help in studies of phylogeny and evolution and also that of the relatedness of Echinochloa sp within and as compared to other millets.

Study of hybrid potato offspring based on the manifestation of quantitative and qualitative traits

The main focus of the institution's breeding work is the creation of highly productive potato varieties based on high-quality breeding material characterized by a higher manifestation of economically valuable traits and stability of their expression regardless of external conditions. The aim of the research is to study the peculiarities of manifestation of economically valuable traits in hybrid combinations created from intervarietal crosses with subsequent selection of valuable genotypes to improve selective traits in new promising potato varieties. Field, laboratory, measuring and weighing, organoleptic, mathematical and statistical methods were used in the research. The research was conducted in 2020–2022 in the Polissya Research Department of the Institute of Potato Growing of the National Academy of Sciences of Ukraine according to generally accepted methods in potato growing. The object of the research is intervarietal hybrids created with the participation of the best domestic varieties. According to the research results, it was found that highly productive offspring are obtained by combining parental forms by maturity: early/medium early, super early/early, mid-season/medium early, mid-season/super early and mid-season/early. Significant potential was found in some genotypes of combinations that demonstrate a 2–2.5 times higher yield than the parental form. Combinations have been identified in which an increase of 1.5–2 times the average weight of tubers is observed compared to the variety. At the same time, it should be noted that the 100 % share of genotypes in the combinations in preference to the parental form is as follows: productivity 48 %, average tuber weight 13 %, starch content 13 % and taste 22 %. Of the 23 combinations studied, 10 showed low starch content at the level of 14.3–16.0 % and 13 variants with an average ranging from 16.1 % to 18.0 %. Based on the research results, hybrid combinations were identified: «Vzirets» / «Svitana», «Vektar» / «Vzirets», «Svitana» / «Mezhyrichka 11» and «Bohach «/ «Vyhoda», which contain forms with a high starch content of 20.1–20.6 %. It should be noted that in terms of taste, the proportion of offspring with a positive increase in the trait to the parental form is 87 %. The most effective combinations with the highest tasting score have been selected. It was found that in the studied offspring, a positively high and medium correlation was observed between yield and average tuber weight. Key words: potato, selection, variety, offspring, type of crossing, maturity, crop productivity, average tuber weight, starch content, taste qualities, correlation coefficient.

Exhalomics as a noninvasive method for assessing rumen fermentation in dairy cows: Can exhaled-breath metabolomics replace rumen sampling?

Previously, we used secondary electrospray ionization-mass spectrometry (SESI-MS) to investigate the diurnal patterns and signal intensities of exhaled (EX) volatile fatty acids (VFA) of dairy cows. The current study aimed to validate the potential of an exhalomics approach for evaluating rumen fermentation. The experiment was conducted in a switchback design, with 3 periods of 9 d each, including 7 d for adaptation and 2 d for sampling. Four rumen-cannulated original Swiss Brown (Braunvieh) cows were randomly assigned to 1 of 2 diet sequences (ABA or BAB): (A) low starch (LS; 6.31% starch on a dry matter basis) and (B) high starch (HS; 16.2% starch on a dry matter basis). Feeding was once per day at 0830 h. Exhalome (with the GreenFeed System), and rumen samples were collected 8 times to represent every 3 h of a day, and EX-VFA and ruminal (RM)-VFA were analyzed using SESI-MS and HPLC, respectively. Furthermore, the VFA concentration in the gas phase (HR-VFA) was predicted based on RM-VFA and Henry's Law (HR) constants. No interactions were identified between the types of diets (HS vs. LS) and the measurement methods on daily average VFA profiles (RM vs. EX or HR vs. EX), suggesting a consistent performance among the methods. Additionally, when the 3-h interval VFA data from HS and LS diets were analyzed separately, no interactions were observed between methods and time of day, indicating that the relative daily pattern of VFA molar proportions was similar regardless of the VFA measurement method used. The results revealed that the levels of acetate sharply increased immediately after feeding, trailed by an increase in the acetate:propionate ratio and a steady increase for propionate (2 h after feeding the HS diet, 4 h for LS), and butyrate. This change was more pronounced for the HS diet than the LS diet. However, there was no overall diet effect on the VFA molar proportions, although the measurement methods affected the molar proportions. Furthermore, we observed a strong positive correlation between the levels of RM and EX acetate for both diets (HS: r = 0.84; LS: r = 0.85), RM and EX propionate (r = 0.74), and RM and EX acetate:propionate ratio (r = 0.80). Both EX-VFA and RM-VFA exhibited similar responses to feeding and dietary treatments, suggesting that EX-VFA could serve as a useful proxy for characterizing RM-VFA molar proportions to evaluate rumen fermentation. Similar relationships were observed between RM-VFA and HR-VFA. In conclusion, this study underscores the potential of exhalomics as a reliable approach for assessing rumen fermentation. Moving forward, research should further explore the depth of exhalomics in ruminant studies to provide a comprehensive insight into rumen fermentation metabolites, especially across diverse dietary conditions.

PSIV-21 Comparing the Nutritional Value and the Trade-Off Between Sugars and Starch of Male-Sterile with Non-Sterile Sorghum Hybrids

Abstract The objective of this study was to assess the effect male-sterile versus non-sterile sorghum hybrids on nutritional value with emphasis on carbohydrates. The experiment was conducted on a dairy farm in West Texas under center pivot irrigation. Two male-sterile (Non-BMR, F465; and BMR12, F430) and three non-sterile sorghum hybrids (non-BMR F10; BMR12, F382, and F431; Richardson Seeds) were used in a split-plot design to reduce cross-pollination. Because of westerly prevailing winds, male-sterile hybrids were allocated to the west and non-sterile hybrids to the east, plots were blocked by irrigation section, and replicated 3 times. Plots were harvested 148 days after seeding with non-sterile hybrids after the hard dough stage and male-sterile hybrids 7 weeks after boot stage and harvested with a self-propelled forage harvester with a theoretical length of cut of 12 mm and roll gap setting at 2 mm. Duplicate samples of freshly chopped forage were obtained from each plot and immediately placed into a cooler with ice until harvest was completed. Samples were then frozen until shipped to Rock River laboratory where near-infrared spectroscopy analysis was performed. In addition, water soluble carbohydrates (WSC) and NDFD at 30h were analyzed with wet chemistry methods. The statistical analysis was performed using mixed linear regression models (GLIMMIX procedure of SAS). Type (Sterile and non-Sterile), trait (BMR12 and non-BMR) and its interaction were included as predictor variables in all models. Normal distribution of residuals was assessed using Shapiro-Wilk test (P &amp;gt; 0.05) and visual diagnostic of residual plots. A summary of the results is presented in Table 1. WSC was 2.5-fold greater for the sterile hybrids when compared with non-sterile, whereas starch was 2.2-fold greater for non-sterile when compared with sterile hybrids (P &amp;lt; 0.0001). Non-fiber carbohydrates were greater for non-sterile over sterile sorghum hybrids (P &amp;lt; 0.0001); however, non-sterile hybrids were past the optimal stage of harvest (soft dough), which would result in poor digestibility of grain starch and protein. In addition, crude protein (CP) was less for sterile than non-sterile (8.29% and 10.2% respectively; P &amp;lt; 0.0001). Compared with non-sterile hybrids, male sterile hybrids DM was decreased (28.4% and 40.8%, respectively; P &amp;lt; 0.0001) due to its proportionally greater vegetative plant parts compared with reproductive plant parts. The trade-off between WSC and starch in male-sterile sorghum hybrids is because sugars are not translocated to the grain where starch is developed as in non-sterile hybrids. This research indicates that concerns about low sorghum starch digestibility can be overcome by using male-sterile sorghum hybrids that will, at least partially, compensate for the reduced starch yield by increasing water-soluble carbohydrates storage.

Effects of different temperatures on electric oven drying of myrtle (Eugenia gracillima Kiaersk.) seeds modified by High Hydrostatic Pressure (HHP)

The objective was to evaluate the effects of different temperatures (50, 60, and 70 °C) on electric oven drying of Eugenia gracillima Kiaersk. seeds modified by High Hydrostatic Pressure (HHP). All models tested (Lewis, Page, Handerson and Pabis, and Silva et alii) showed R2 above 0.97 and X2 below 0.05, with better fits using Page's model. HHP pre-treatment caused higher thermal resistance in a short time, and lower starch and amylose content, although these polysaccharides increased with increasing drying temperature. At the morphological level, the pre-treated seeds were described as having uneven, wrinkled, deformed, and more brittle surfaces. The seeds were identified for the first time with major contents of magnesium, calcium, and iron. The association of thermal and non-thermal technologies proved to be satisfactory and promising for application in this by-product, encouraging the development of new food products for human or animal consumption.

PSII-18 Chemical Composition of Cassava-Based Feed Ingredients from South-East Asia

Abstract Diet formulation in animal production has traditionally relied on a limited number of feed ingredients. Cassava is a starchy tuber crop grown in tropical and subtropical areas that can be used as an alternative ingredient in animal diets due to increasing cereal grain prices and their impact on feed costs. Therefore, information about the chemical composition of cassava-based feed ingredients is needed to formulate diets. The objective of this study was to determine the chemical composition of cassava-based feed ingredients and test the hypothesis that there is variation in chemical composition among cassava products originating from different South-East Asian countries. Sources of dried peeled cassava roots, unpeeled cassava roots, cassava chips, cassava meal, high ash cassava meal, and cassava residue were used. All ingredients were analyzed for dry matter, gross energy, N, amino acids (AA), acid hydrolyzed ether extract, ash, minerals, starch, insoluble dietary fiber, soluble dietary fiber, and total dietary fiber. Peeled cassava roots, unpeeled cassava roots, cassava chips, and cassava meal were also analyzed for sugars. Data were analyzed by ANOVA to test statistical differences among all cassava-based ingredients, and an alpha value of 0.05 was used to assess significance among means. Results indicated that high ash cassava meal had greater (P &amp;lt; 0.05) dry matter and ash, but less (P &amp;lt; 0.05) starch and gross energy than all other cassava products (Table 1). Peeled cassava roots, unpeeled cassava roots, and cassava chips had greater (P &amp;lt; 0.05) starch than the other cassava ingredients. Cassava residue had greater (P &amp;lt; 0.05) Lys, insoluble, soluble, and total dietary fiber concentrations compared with the other cassava products, but Trp and Glu were greater (P &amp;lt; 0.05) in peeled cassava roots, cassava chips, and cassava meal samples compared with the other ingredients. The concentration of most minerals was greater (P &amp;lt; 0.05) in high ash cassava meal than in the other cassava products. In conclusion, cassava-based ingredients sold as peeled roots, unpeeled roots, chips, or meal have chemical compositions that are not different, and peeling seems to have little impact on chemical composition. High ash cassava meal has less nutritional quality compared with other cassava products due to low starch and gross energy. The high fiber content in cassava residue makes this ingredient more suitable for ruminants and sows than for younger pigs or poultry.

Effectiveness of Chickpeas on Blood Sugar: A Systematic Review and Meta-Analysis of Randomized Controlled Trials.

Diabetes affects one in eleven adults globally, with rising cases in the past 30 years. Type 1 and type 2 cause blood sugar problems, increasing cardiovascular risks. Dietary control, including chickpeas, is suggested but needs more research. Comprehensive searches were conducted across multiple databases for the randomized controlled trial efficacy of chickpea consumption to lower blood sugar levels to a healthy range, with data extraction and risk of bias assessment performed independently by two researchers. Statistical analysis was performed using RevMan 5.4, expressing continuous data as mean differences and risk ratios with 95% confidence intervals, and a summary of the findings is provided considering the variations in study characteristics. A total of 118 articles were initially identified from seven databases, primarily from Anglo-American countries, resulting in 12 selected studies after the identification and screening processes. These studies involved 182 participants, focusing on healthy or normoglycemic adults, and assessed the effects of chickpeas compared to various foods such as wheat, potatoes, pasta, sauce, cheese, rice, and corn. A meta-analysis involving a subset of studies demonstrated that chickpeas were more effective in reducing blood glucose iAUC compared to potatoes and wheat. Chickpeas offer the potential for blood sugar control through low starch digestibility, high fiber, protein, and hormonal effects. Although insulin benefits are seen, statistical significance varies, supporting their role in diabetic diets focusing on nutrient-rich foods over processed carbs.

Influence of extraction method on inherent properties and techno‐functional behavior of quinoa protein ingredients

AbstractThis study investigated the structural modification and functional properties of quinoa protein ingredients using dry and wet fractionation techniques. Alkali extraction at pH 9.0 produced a quinoa protein isolate (QPI) with 76.2% wt/wt protein (dry basis) and a concentrate (QPC) with 55.9% protein. However, the protein separation efficiencies (PSE) were 32.1% and 58.5%, respectively. In contrast, dry fractionation produced a quinoa protein rich fraction (QPRF) containing 24.7% wt/wt protein, but higher PSE at 69.9%. Despite varying final protein concentrations, SDS‐PAGE showed similar relative abundance of 11S, 7S, and 2S proteins among the ingredients and quinoa whole meal. Mass spectrometry revealed different levels of oxidative modifications to proteins, with QPI showing more pronounced oxidation. In starch pasting experiments, QPRF exhibited significantly higher viscosity than QPI and QPC, attributed to low starch content and the formation of protein–starch and protein–lipid complexes in QPI and QPC. Solubility over pH 2.0–9.0 followed a U‐shaped trend for all ingredients, with QPC showing lower solubility at pH &gt;7.0. Furthermore, foaming capacity and stability of foams converged at high ingredients concentration (3% wt/vol), while increasing protein refinement gave high foam stability at lower concentration (0.5–1% wt/vol). Similarly, emulsion activity index was favored at high purity (QPI), while emulsion stability was promoted at low protein purity (QPRF). This study demonstrated that dry fractionation enabled the retention of techno‐functional properties of the protein while enhancing quinoa bioresource recovery.

Green Synthesis of Low-Glycemic Amylose-Lipid Nanocomposites by High-Speed Homogenization and Formulation into Hydrogel.

In this research, we focused on the production of amylose-lipid nanocomposite material (ALN) through a green synthesis technique utilizing high-speed homogenization. Our aim was to investigate this novel material's distinctive physicochemical features and its potential applications as a low-glycemic gelling and functional food ingredient. The study begins with the formulation of the amylose-lipid nanomaterial from starch and fatty acid complexes, including stearic, palmitic, and lauric acids. Structural analysis reveals the presence of ester carbonyl functionalities, solid matrix structures, partial crystallinities, and remarkable thermal stability within the ALN. Notably, the ALN exhibits a significantly low glycemic index (GI, 40%) and elevated resistance starch (RS) values. The research extends to the formulation of ALN into nanocomposite hydrogels, enabling the evaluation of its anthocyanin absorption capacity. This analysis provides valuable insights into the rheological properties and viscoelastic behavior of the resulting hydrogels. Furthermore, the study investigates anthocyanin encapsulation and retention by ALN-based hydrogels, with a particular focus on the influence of pH and physical cross-link networks on the uptake capacity presenting stearic-acid (SA) hydrogel with the best absorption capacity. In conclusion, the green-synthesized (ALN) shows remarkable functional and structural properties. The produced ALN-based hydrogels are promising materials for a variety of applications, such as medicine administration, food packaging, and other industrial purposes.

Starch characteristics and baking quality of chilled ready-to-eat sandwich bread made with starch branching enzyme II mutant wheat flour

Suitability of high-amylose starch branching enzyme II (sbeII) flour for industrial processing of wheat convenience foods (i.e., ready-to-eat chilled sandwich bread) is not known, specifically its impacts on bread quality and starch digestibility over chilled storage. Here we evaluated sbeII wheat quality in an industrial pilot plant using Chorleywood bread processing. Industrially-made sbeII bread showed lower volume upon production, and after chilled storage had lower starch digestibility (∼4% difference of starch digested at 90 min) and more resilient crumb texture compared to a wildtype (WT) control. sbeII breads made in a laboratory scale using an optimised AACC method also showed lower starch digestibility when analysed fresh and after chilled storage. Short-range molecular orderring (an indicator of starch crystallinity measured by 13C solid-state NMR) was lower for both fresh and stored bread, which suggested that the enzyme-resistant structures in sbeII bread were independent of starch retrogradation induced by storage.

SAT679 Telehealth And Metabolic Health: Unraveling The Effects Of A 12-week Low-starch Diet On Homa2B IR In Overweight Women

Abstract Disclosure: G. Erta: None. G. Gersone: None. P. Tretjakovs: None. Background: Telehealth has emerged as a promising approach for delivering health care interventions remotely, allowing increased access and convenience, especially in the context of lifestyle interventions for metabolic health. In this study, our aim was to investigate the effects of a 12-week low-starch diet on HOMA2B IR (Homeostatic Model As-sessment for Beta Cell Function Insulin Resistance) in overweight women using tele-health consultations. Methods: A prospective single arm intervention study was conducted among 14 overweight women aged 18-48 years with a body mass index (BMI) of 25-29,9 kg/m^2. Participants received weekly telehealth consultations via video conference with an endocrinologist and were prescribed a low-starch diet for 12 weeks. The dietary intervention focused on reducing the intake of high-starch foods, such as refined grains, potatoes, and bread, while promoting the consumption of non-starchy vegetables, lean protein, and healthy fats. HOMA2B IR, a widely used surrogate marker of insulin resistance, was measured at baseline and after 12 weeks. Results: After 12 weeks of the low-starch diet intervention, there was a significant reduction in HOMA2B IR in overweight women (Mean ± SD: Baseline HOMA2B IR data (2.126 ± 1.909) improved to 1.522 ± 1.468 at 12 weeks (p &amp;lt; 0.05)), indicating improved beta cell function and decreased insulin resistance. Participants also showed reductions in bodyweight, waist circumference, and fasting blood glucose levels. The compliance with the low starch diet was generally high. Conclusion: Our findings suggest that a 12-week low-starch diet administered through telehealth consultations may have positive effects on HOMA2B IR, as well as bodyweight and fasting blood glucose levels, in overweight women. These results highlight the potential of telehealth as a convenient and effective mode of delivering lifestyle interventions to improve metabolic health. More research with larger sample sizes and longer follow-up periods is warranted to confirm these findings and explore the long-term effects of telehealth-based interventions on metabolic health outcomes. Presentation: Saturday, June 17, 2023

Impact of supplement of Qingke flours on physiochemical properties, sensory and in vitro starch digestibility of wheat bread and its enhancement by bread quality improvers.

The aim is to upgrade the formulation to produce wheat bread with lower starch digestibility by supplemented with Qingke flour. Physiochemical properties of multi-scale Qingke flours were examined to select the most satisfied Qingke flour for breadmaking. Data showed multi-scale Qingke samples differed in total starch content, water/oil binding capacity, freeze-thaw stability, but had similar swelling capacity and thermodynamic properties. Addition of Qingke flours significantly reduced the total in vitro starch digestion of bread from 80% to 41% and decreased the rapidly digested starch content from 53% to 27%. However, Qingke flours caused a worse bread quality, texture and sensory e.g. lower bread specific volume (4.26-3.3mL/g), larger hardness (398-1170g) and chewiness (296-707mJ). Meanwhile, hydroxypropyl methylcellulose, sodium stearoyl lactylate and transglutaminase could improve the bread quality and sensory. Lastly, results revealed Qingke-supplemented bread could generate new volatile compounds, hence having a different aroma compared to original wheat bread.