Starch Fractions Research Articles

Powder structure and gelation behaviour of debranched cassava starches prepared with and without incubation

SummaryThe effect of incubation after debranching on the powder structure and gelation behaviour of debranched cassava starch (DBCS) was investigated. The DBCS samples were prepared by debranching 10% (w/v) cassava starch with pullulanase at 55 °C for 24 h, then incubated at 4 °C for 0, 1, 4, 24 and 72 h and recovered by precipitation with ethanol. The unincubated DBCS appeared as small, sponge‐like aggregates with a rough surface, while the incubated DBCS powders were considerably larger, looked denser and had a smooth surface. The unincubated DBCS had an A + V‐type crystal structure, whereas incubated DBCS samples had a B‐type structure. Crystallinity of all DBCSs was 20–22%. The incubated DBCSs displayed a substantially lower gel setting time compared to the unincubated DBCS, that is, the gel setting time of 10% DBCSs cooked for 10 min reduced from 242 min to 47–52 min when kept at 25 °C. The difference of gel setting time was most likely related to the type of crystal formed as well as the difference in amorphous structure, as indicated by the content of the slowly digestible starch fraction.

Study on Structural and Physicochemical Properties of Modified Corn Starch: Comparison of Ultrasound, Stirring, and Lactic Acid Treatments

AbstractUltra‐sonication has been growingly utilized in starch modification as a green and non‐thermal technology. In this research, the effect of ultrasonic, stirring, and lactic acid treatments alone and with their combination (binary and ternary) on the properties and structure of corn starch is investigated. In the ternary treatment, degree of substitution of lactate on the polymeric chains of the starch is increased, inducing an esterified structure, which imparted to the modified starch a higher swelling power, water holding capacity, water absorption index, oil absorption rate, and amylose content along with lower viscosity and activation energy of gelatinization than native starch and the rest of the treatments. Also, the in vitro starch digestibility test with ternary treatment exhibits lowest rapidly digestible starch fraction, and highest slowly digestible starch and resistant starch fractions. The XRD patterns demonstrate a reduction in crystallinity percentage of the modified starch by the ternary treatment compared to native starch. The images of SEM indicate that ultra‐sonication and acid hydrolysis result in the damage of granules' surface, while sample agitation by stirring causes no change. Esterification of corn starch is proved by FT‐IR. Starch modification by the proposed ternary treatment can be utilized in production of low‐calorie foods.

Effect and mechanism of glycerol monostearate dimer (GMS‐D) and baking‐treatment on the structure, in vitro digestion of gelatinized potato starch‐GMS‐D

With the increasing progress of society and in-depth scientific research, dietary regulations, especially sustained glucose releases, are regarded as an effective and significant way to lighten or even cut the emergence of diabetes. In this research, the starch-lipid complex gelatinized potato starch-glycerol monostearate dimer (GPS-GMS-D) was developed to provide a low-glycemic index functional food component for type 2 diabetes. Briefly, the higher complexation index (CI, 71.02%), lower rapidly digestible starch (RDS, 35.57%), and lower estimated glycemic index (eGI, 52.34%) were referred to as GPS-GMS-D. It was assumed that the solid V-type crystal structure, induced with the helix between GMS-D and GPS due to high amylose, high saturation, and low steric hindrance, contributed to the lower digestibility. In addition, baking treatment for 5min was systematically exerted to improve the flavor of GPS-GMS-D with a relatively high CI (59.98%) and low eGI (54.15%). It was believed that rapid dehydration and close interaction during baking treatment could slow down the decomposition of GPS-GMS-D and conversions of starch fractions. Therefore, these results suggested that the as-developed GPS-GMS-D was a promising low GI functional dietary food component for diabetes mellitus, and a suitable baking post-thermal treatment was successfully proposed to enhance the flavor of GPS-GMS-D. PRACTICAL APPLICATION: The higher amylose and solid V-type crystal structure in gelatinized potato starch-glycerol monostearate dimer (GPS-GMS-D) would induce the formation of slowly digestive starch (SDS) and resistant starch (RS) to suppress enzymatic hydrolysis. Moreover, the flavor of GPS-GMS-D was enhanced with appropriate and moderate thermal processing (baking), which was likely to improve the quality of life of a person with diabetes. Thus, we believe that GPS-GMS-D is a promising functional food component for diabetes mellitus.

Impact of fat replacement by a hybrid gel (canola oil/candelilla wax oleogel and gelatinized corn starch hydrogel) on dough viscoelasticity, color, texture, structure, and starch digestibility of sugar-snap cookies

The reduction of fat content is an important issue in the formulation of bakery products. In this work, the fat content in sugar-snap cookies was reduced by replacing a commercial shortening with a hybrid gel (HG). The HG was formed by mixing a canola oil/candelilla oleogel (5 g/100 g) and a gelatinized corn starch hydrogel (5 g/100 g) in a 1:1 ratio. The commercial shortening was replaced (0, 25, 50, 75, and 100%) by HG, achieving a fat content reduction of up to 50%. HG cookies exhibited reduced hardness and improved firmness, their surface color pattern exhibited an increased yellowness and lightness as HG increased. FTIR analysis revealed that the starch contained in the HG cookies was more hydrated and unordered, and the secondary structure of the proteins was less ordered. The starch hydrolysis pattern exhibited two phases that reflected structures with fast and slow hydrolysis rates. As a consequence of the gelatinized starch fraction, the HG cookies showed increased starch digestibility, with the rapidly digestible starch varying from 19.0% for the control cookie to about 43% for the HG cookie with complete shortening replacement. Overall, hybrid gels offer an alternative to commercial shortening use for formulating sugar-snap cookies with lower saturated fat content.

In Vitro Digestive Analysis of Digestible and Resistant Starch Fractions, with Concurrent Glycemic Index Determination, in Whole Grain Wheat Products Minimally Processed for Reduced Glycaemic Impact

Eight wheat products differing in texture (porridge vs. bread), grain fineness (fine, kibbled, intact), and cooking (raw vs. cooked), with pre-measured glycaemic indexes (GI), were analysed by in vitro amylolytic digestion to determine effects of processing to reduce GI on quantities of starch fractions differing in digestibility. The accuracy and precision of the in vitro analysis was assessed from its ability to concurrently predict clinical GI. In porridges, kernel intactness and lack of cooking reduced GI while increasing Type 1 (inaccessible) and Type 2 (ungelatinised) resistant starch. Porridge in vitro GI values (GIiv), calculated from the area under in vitro digestion curves minus estimated blood glucose disposal, were: raw fine, 26.3; raw kibbled, 12.6; cooked fine, 63.9; cooked kibbled, 44.1; and correlated closely with clinical GI values (R2 = 0.97). In bread, the negative association of kernel intactness and resistant starch with GI was seen in vitro but not in vivo. Bread GIiv values were: roller milled flour, 67.4; stoneground flour 61.1; kibbled grain, 53.0; kibbled + intact kernel, 49.5; but correlation with clinical values was low (R2 = 0.47), and variability in the clinical results was high (clinical CV = 72.5%, in vitro CV = 3.7%). Low glycaemic potency of wheat by minimal processing was achieved by maintaining particle size, avoiding hydrothermal treatment, avoiding crushing and using a food matrix requiring little chewing for ingestion. Use of in vitro digestive analysis for high precision measurement of starch fractions with potential secondary health benefits was validated by accurate concurrent prediction of the glycaemic index but needed to account for effects of chewing.

Addition of amino acids modulates the in vitro digestibility of corn starch

The addition of amino acids (AAs) including glycine (Gly), lysine (Lys) and glutamic acid (Glu) with different concentrations on starch morphological, physicochemical and in vitro digestion properties were studied. While AAs showed no effects on neither morphology nor crystalline characters, they all significantly influenced the starch relative crystallinity and swelling capacity in an order of Glu > Lys > Gly. For all samples, both fastly- and slowly- digestible starch fractions (SF and SS) were observed. While Glu and Gly increased SF content with a faster digestion rate, they reduced SS content with a slower digestion rate. On contrary, Lys reduced SF content and the digestion rate of SS. The inhibitory effects of AAs on starch retrogradation and enzyme activities, the acidic environment and Maillard reaction between starch phosphate monoester and Lys are responsible for altered starch digestibility. This study betters our understanding concerning how AAs interactions affect starch functional properties.

Nutritionally important starch fractions and estimated glycemic index of selected South Indian rice varieties

The nutritionally important starch fractions and in vitro starch digestibility index (SDI) were studied in three commercially available rice varieties and a millet which were subjected to four different cooking methods to validate the claim of low glycemic index. The Hydrolysis index was analyzed to compute Estimated Glycemic Index (EGI) and correlated with SDI. In addition, carbohydrate profile, amylose content, the degree of gelatinization and ultra-structural analysis were also done. The starch fractions differed according to the cooking methods. Samples with high Rapidly Available Glucose (RAG) showed higher Starch Digestibility Index (SDI). The SDI ranged from 17-46, samples cooked by pressure and steaming method had higher SDI. The degree of gelatinization (DG) correlated with total starch (TS) content. The Estimated Glycemic Index ranged from 53-65 categorizing them as medium GI foods. The nutritional properties of rice starch fractions are of immense interest due to their digestion characteristics (slowly digested and absorbed) and therefore, the identification of foods with low glycemic index and low RDS and SDI values could be useful for target population.

Corn processing, flake density, and starch retrogradation influence ruminal solubility of starch, fiber, protein, and minerals.

Five ruminally cannulated steers (body weight = 390 ± 7.86 kg) were used in three experiments to evaluate effects of corn processing, flake density, and starch retrogradation on in situ ruminal degradation. In experiment 1, corn was left whole or processed with no screen, ground through a 6-mm screen, or ground through a 1-mm screen. In experiment 2, we produced steam-flaked corn at four densities: 309, 335, 360, and 386 g/L. These four flake densities were sifted for 20 s through a 4-mm screen to produce two particle sizes within each flake density: sifted flakes (>4 mm) and sifted fines (<4 mm). In experiment 3, sifted flakes (335 g/L) were stored for 3-d at either 23 °C (starch availability = 55%) or 55 °C to induce starch retrogradation (starch availability = 41%). All samples for each of the three experiments were weighed into nylon bags and ruminally incubated for 0-h to estimate the soluble fraction. The residue remaining was analyzed for nutrient composition. In experiment 1, whole shelled corn had lesser (P < 0.01) ruminal solubility of all nutrients measured compared with ground corn. Corn ground with a screen (6 and 1 mm) had greater (P < 0.01) ruminal solubility of all nutrients measured compared with corn ground with no screen. Corn ground through a 1-mm screen had greater (P < 0.03) ruminal solubility of DM, total starch, CP, ADF, AHF, P, Mg, K, S, Zn, Fe, and Mn compared with corn ground through a 6-mm screen. In experiment 2, increasing flake density linearly decreased (P < 0.02) the soluble fraction of DM, total starch, CP, ADF, AHF, P, K, S, and Zn of sifted flakes. The soluble DM fraction of sifted fines tended to decrease (P = 0.06) linearly with increasing flake density. Total starch, CP, NDF, and Zn soluble fractions of sifted fines were not influenced by flake density. In experiment 3, storage of sifted flakes in heat-sealed foil bags at 55 °C for 3-d decreased (P < 0.04) the soluble fractions of DM, total starch, CP, NDF, P, Mg, K, S, and Fe. With each increase in the degree of corn processing, there was an increase in the solubility of nutrients. Increasing flake density can decrease ruminal solubility of flakes; however, the soluble fraction of sifted fines is not influenced as much by changes in flake density. Inducing starch retrogradation decreases ruminal solubility of starch, nonstarch OM, and minerals.

Manipulating the Microstructure of Potatoes for Slow Starch Digestion

ObjectivesPotatoes are nutritious foods that provide essential energy in the form of starch. However, numerous studies have shown that their consumption could lead to high postprandial glycemia. Our aim is to transform staple foods into a healthy diet with modulated postprandial glycaemia and sustained energy.MethodsPotatoes were blanched in a 500 ppm calcium solution for 30 min at 70 °C prior to streaming. We wanted to study if blanching potatoes in the presence of divalent cations increased pectin-cross linking and could lead to a lower cell wall permeability to digestive amylolytic enzymes. Potatoes were submitted to in-vitro simulated gastrointestinal digestion. The digestion of starch occurred in the intestinal phase in the presence of digestive enzymes (1350 U of pancreatic amylase, 3500 U of glucoamylase and 200 U of invertase). Aliquots were obtained at time intervals to quantify glucose release. The diffusivity rate of dextran probes (20 KDa, 60 KDa, and 150 KDa) into isolated potato cells was determined by the fluorescence recovery after photobleaching (FRAP) assay. Texture profile analysis (TPA) was also carried out to quantify multiple textural parameters.ResultsOur treatment increased the slowly digestible starch fraction of potatoes from 10.5% to 35.3%. Treated potatoes had 40.7% and 99.9% lower cell wall diffusivity of 20 KDa dextrans and 70 KDa dextrans, respectively. These results show that a-amylase (∼59 KDa) access to starch within the cells was significantly lower in our treated potatoes. Thus, is the driving factor for the slower starch digestibility rate. These results are unexpected since a-glucosidase is the gatekeeper for starch hydrolysis. Texture analysis showed that treated potatoes possess desirable attributes such as higher hardness which could drive consumer preference.ConclusionsDeveloping slowly digestible staple foods, such as potatoes, is a promising approach for moderating glycemia as well as extending satiation and energy, and, in the long-term, control food intake and bodyweight.Funding SourcesThis research was funded by A*STAR Biomedical Research Council grant IAF-PP (HBMS Domain): Food Structure Engineering for Nutrition and Health.

Application of tribo-electrostatic separation (T-ES) technique for fractionation of plant-based food ingredients

The worldwide pressure on food consumption has evoked the urgent need of sustainable sources of nutrients, especially with a dramatic increase in population in recent decades. To keep pace with the increasing demand for health beneficial foods, a tribo-electrostatic separation (T-ES) technique, the development of which has been accelerated in the past two decades, has attracted more and more attention as a fractionation method due to its high efficiency, low cost, environmental-friendly characteristics and potential of generating new and higher value plant-based products. Charging particles by physical contact against each other and/or friction between particles and the contact material followed by the separation in an electric field, the T-ES technique has been developed and applied in fractionation of protein and starch in different pulses and cereals. Equipment of different designs have been developed and proven to be effective in separating these food ingredients. Although it is a promising technology, the obscure understanding of the charging mechanism between the tribo-charger and the agro-materials, and some “seemingly-conflicting” conclusions among published papers have indicated the challenges and gaps of this technique, which highlights the necessity of continuous efforts before comprehensive insights can be obtained. This review aims at providing a comprehensive landscape of the application of the tribo-electrostatic technique in the different kinds of crops, in particular on the technical design and influencing factors, to date.

Nutritionally Important Starch Fractions and Sensory Acceptability of Oats Incorporated Pongal – A Traditional Indian Food

Oats are being promoted as health food ingredient for its functional attributes due to high β-glucan content. There is immense scope for utilization of oats, in formulation of high fiber food products that confer health benefits, however its utilization in Indian cuisine is limited. This study aimed to explore the use of oats as a functional ingredient in an Indian traditional food and study its sensory acceptability and starch digestibility profile. The product was formulated by replacing rice with oats at a level of 20% and evaluated for sensory acceptability and starch fractions of nutritional importance through controlled enzymatic digestion involving enzymes such as amyloglucosidase, invertase and pancreatin. In addition, estimation of rapidly available glucose and starch digestibility index was carried out. Sensory analysis revealed that the product was acceptable, with no noticeable differences observed between control pongal (CP) and oats integrated pongal (OP) in terms of color, appearance, texture, aroma, mouthfeel, after taste, and overall acceptability. The addition of oats led to a substantial decrease in total starch and resistant starch content, whereas rapidly digestible starch (RDS), slowly digestible starch (SDS) and rapidly available glucose (RAG) increased significantly. The starch digestibility index of OP was 31, which was significantly greater than the starch digestibility index of CP, which was 16. These findings suggest that incorporation of oats helps in value addition of pongal in terms of enhanced digestibility with increased soluble dietary fiber content that aids in healthy gut microbiome.

Bread with a high level of resistant starch influenced the digestibility of the available starch fraction

Eating foods in which available starch was replaced by resistant starch (RS) causes lower glucose and insulin responses. There is insufficient evidence for the effects of RS when the total available carbohydrates content remains constant. The present study aimed to evaluate the effects of bread with a high amount of RS3, compared to control bread. The effects of RS on glycaemia, insulin response, appetite visual analogue scale (VAS) scores were examined. It was also determined the glycaemic index (GI) of both loaves of bread. In a single-blind, crossover study, 37 nondiabetic adults consumed equivalent samples of a test bread with a high amount of RS (HRS - 2.4%) or a conventional bread (REF - 0.8%), with a washout period of at least one week. Postprandial glucose and VAS scores were measured at fasting, 15, 30, 45, 60, 90 and 120 min after the meal. Insulin response was measured at fasting and 30 min. HRS bread presented a significantly lower postprandial glucose response at 60, 90 and 120 min (P ≤ 0.05). Incremental AUC glycaemia response showed significantly lower values for HRS bread (127.15 ± 71.54 mmol*min/l) as well as higher satiety scores, compared to REF bread (153.77 ± 80.38 mmol*min/l); t(36) = 2.234; P = 0.016. HRS bread showed a GI = 60 much lower than the REF bread. The higher amount of RS causes a significantly lower postprandial glucose response. These results shows that RS3 influenced the digestibility of the available starch fraction. No differences were observed at insulin response. RS is related to higher satiety scores.

High Amylose Corn Starch Gels – A Molecular Investigation of the Network Constituting Polymers

AbstractThe relationship between microstructural features and mechanical strength of aqueous starch gels is investigated. The gels are prepared by systematic variation of the factors starch type (high amylose [AM] corn starches [HACS] having about 50 and 70% w/w AM; HACS‐50/‐70), starch concentration (6 and 9% w/w) and storage time (1 and 14 days). The gel matrices are separated by means of a centrifugation method, and two phases are obtained account for the dissolved starch (liquid phase) and the network constituting starch (swollen phase). Subsequently, the latter starch fraction is partially digested using two amylases (AMY) and in combination with pullulanase (PUL) [α‐AMY, α‐AMY‐PUL, β‐AMY, β‐AMY‐PUL], too. The starch samples (dissolved and network constituting) and the degradation products (polysaccharides after partial enzymatic hydrolysis) are characterized molecularly by means of size exclusion chromatography (SEC)‐techniques, and amounts and molecular properties of specific fractions and molecule segments, respectively, are determined. A clear correlation between the specific involvement and contribution of the starch polymers (e.g., absolute amount, state, function) in the gel network and the mechanical gel strength is found. Particularly, the starch's AM content and the polymer concentration of the gel are evident as controlling factors in developing the gel's firmness.

Preliminary evaluation of pressurized hot water extraction for the solubilization of valuable components from hospital kitchen wastes

An alternative to mitigate the environmental impact of food waste is the separation of valuable components. Due to the difficulty and heterogeneity of such wastes, the study of model systems allowing a regular and predictable production and composition was used. A mixture of pre- and post-consumption kitchen wastes from a hospital with an automated organic matter segregation and drying system (HKW) has been collected to obtain representative samples of the different diets prepared daily. The chemical characterization of streams revealed a variation in composition of the wastes depending on the menus. Those from dinner + breakfast (D + B) presented protein content in the range 42–54% of the dry weight and those form lunch + snack (L + S) in the range 19–33%, whereas the carbohydrate content was 52–65% in D + B and 47–53% in L + S waste streams. These values suggested the possibility of proposing a different valorization scheme for each type of stream. In this study, a green extraction process with pressurized hot water under microwave heating has been explored for the solubilization of the most abundant and valuable components, protein, and carbohydrates. The starch fractions recovered from the crude extract were proposed for the formulation of anti-freezing hydrogels suitable for 3D printing, and the possibilities of valorizing other fractions such as proteins as plant biostimulants are also discussed.Graphical abstract

Development and validation of rapid and cost-effective protocol for estimation of amylose and amylopectin in maize kernels.

Maize possesses wide variation in amylose and amylopectin which assumes significance as a part of both food-chain and different industrial applications. Estimation of amylose and amylopectin in maize kernels is important for developing suitable hybrids. The existing protocols for estimation of amylose and amylopectin in maize are elaborate and lengthy, and involve high cost. Here, we developed a rapid and cost-effective method for estimation of amylose and amylopectin in maize kernels. 10% toluene and 80% ethanol were used for removal of proteins (~ 10%) and lipids (~ 4%) from maize flour. The over-estimation of amylose was minimized using NaOH with KI to stop free KI to bind with amylopectin. Standards were improved by mixing amylose and amylopectin in different concentrations (0-100%), rather than using amylose or amylopectin alone. Standard curve generated regression equation of y = 90.436x + 0.8535 with R 2 = 0.9989. Two types of samples viz., (1) protein, amylose and amylopectin (2) amylose and amylopectin, showed thatstarch fractions were highly comparable to expected values with correlation coefficient (r) of 0.9998 and mean standard deviation of 0.54. The protocol successfully estimated wide range of amylose (2.79-50.04%) and amylopectin (59.96-97.21%) among diverse maize inbreds including amylose extender1 (ae1) and waxy1 (wx1) mutants. Present protocol required 75% less time and 92.5% less cost compared to existing protocols. The newly developed method would be highly useful in developing maize hybrids high in amylose or amylopectin. This is the first report of rapid and cost-effective protocol for estimation of starch fractions in maize kernels.

Pregelatinised amaranth flour as an ingredient for low‐fat gluten‐free cakes

SummaryThis work explored the use of pregelatinised amaranth flour (PAF) as an oil substitute in the preparation of amaranth cakes. Amaranth flour was extruded to achieve approximately 50% gelatinisation, ground and sieved. The PAF was used to replace the oil in the cake preparation at levels 33, 66% and 100%. FTIR analysis of the cake formulations showed that PAF modified the molecular organisation of starch and proteins. The starch showed more hydrated structures, although less ordered. The proteins exhibited a significant reduction in the β structures and a marked increase of the side chains, probably caused by the interaction with amaranth starch. The in vitro digestibility of starch showed a slight increase with the addition of PAF. The slowly digesting starch fraction showed a visible decrease, reflecting the presence of starch chains more accessible to amylolysis. Instrumental texture revealed an increase (P &lt; 0.05) in cake hardness with the addition of PAF, particularly for medium (66%) and high (100%) oil replacements. Sensory analysis showed that the perceived texture, flavour and colour were negatively affected by the addition of the pregelatinised flour. Overall, the sensory analysis indicated that cakes with low levels of PAF oil replacement may be acceptable to consumers.

The influence of pre-plant treatment with hot mist of biopreparations on the quality of spring barley yield

Pre-plant treatment of barley seeds with hot mist of biopreparations has some protective effect against harmful microflora, improves the absorption of nutrients from the soil, and increases the physiological activity. For pre-plant treatment of barley seeds of “Creshendo” variety, hot mist of the following biopreparations was used: Baktofit, Potassium humate, Fitosporin M, Innopraktika complex. The evaluation of the influence of the treatment was carried out according to the elements of the structure of the yield of plant samples and the physical-chemical indicators of grain samples from experimental plots. The statistical assessment showed good reliability (coefficient of variation was about 10). The number of productive stems per 1 m2 was increased by the hot mist treatment with Innopraktika complex by 54.1 % and Fitosporin M by 31.0 % in comparison with the samples from the control plot. The weight of 1,000 grains exceeded by 5.9 % in samples treated with Potassium humate and by 4.6 % with Fitosporin M. The highest biological yield was achieved when hot mist treatment with Innopraktika complex (50.822 dt/ha) and Fitosporin M (43.17 dt/ha). In terms of physical-chemical indicators, the best values were obtained when treated with Fitosporin M and Potassium humate in comparison with control samples: an increase in the mass fraction of starch in grain was by 10.8 % and 5.1 %, respectively; crude protein increased by 5.4 % and 6.9 %; an increase in the exchange energy in both cases was by 0.8 %. The best effect of pre-plant treatment of barley seeds of “Creshendo” variety is achieved with the use of hot mist of biopreparations Fitosporin M and Innopraktika complex.

Fermentation properties and potential prebiotic activity of HCl-breadfruit resistant starch type III by Lactobacillus plantarum ATCC 13649 and L. brevis ATCC 8287

HCl-breadfruit resistant starch type III (HCl-BFRS3) is a type of resistant starch (RS) produced from breadfruit (Artocarpus altilis). Generally, RS is the non-digestible starch fraction that resists digestion in the gastrointestinal tract, and is completely or partially fermented in the colon which gives it beneficial physiological effects as a potential prebiotic. The present work assessed the fermentation properties of HCl-BFRS3 produced by local underutilised food crops. HCl-BFRS3 with 57.86% of RS content was analsyed for its fermentation properties. In vitro fermentability of HCl-BFRS3 with pure cultures of lactic acid bacteria, LAB (Lactobacillus plantarum ATCC 13649 and L. brevis ATCC 8287), was studied. Their growth patterns, pH changes, and prebiotic activity score (PAS) along with four other different carbohydrate sources (glucose, inulin, fibersol-2, and breadfruit starch) and a control sample against Escherichia coli ATCC 11775 was evaluated after 72 h of fermentation. It was found that HCl-BFRS3 selectively supported the growth of both lactobacilli and E. coli ATCC 11775, in the range of 6.21 to 9.20 log10 CFU/mL. HCl-BFRS3 also decreased the pH from the fermentation by L. plantarum ATCC 13649 and L. brevis ATCC 8287 after 24 h. The highest PAS was obtained by L. plantarum ATCC 13649 grown on HCl-BFRS3 (+1.69) as compared to inulin and fibersol-2. In conclusion, HCl-BFRS3 could be exploited as a prebiotic that benefits human health. Nevertheless, further assessment on the suitability of HCl-BFRS3 as a prebiotic material needs to be carried out.

Addition of 1, 4-α-glucan branching enzyme during the preparation of raw dough reduces the retrogradation and increases the slowly digestible fraction of starch in cooked noodles

Consumers significantly prefer wheat noodles that offer both an acceptable texture and health benefits. To this end, a cold-active 1,4-α-glucan branching enzyme from Bifidobacterium longum (BlBE) was expressed in the generally recognized as safe (GRAS) host cell Bacillus subtilis and then used at 120, 240 or 480 U/g flour in the preparation of raw dough. The storage modulus and loss modulus of the BlBE-modified dough decreased, but the pseudo-plasticity increased. The cooked noodles' hardness, gumminess and chewiness decreased by 12.1%–45.8%, 9.7%–40.4% and 16.0%–42.4%, respectively, but both resilience and cohesiveness increased by 4.0%–14.8% and 1.8%–9.0%, respectively. Pearson analysis revealed a correlation between the noodles' textural parameters and the doughs' power law equation parameters. BlBE-modified noodles exhibited significantly (P < 0.05) lower differential scanning calorimetry retrogradation enthalpies during storage at 4 °C for 7 days and released significantly lower levels of glucose during incubation with mammalian α-glucosidase at 37 °C for 10 min–360 min. BlBE at 480 U/g flour increased the slowly digestible portion by 12.6%. BlBE decreased the molecular weight, x-ray diffraction crystallinity, and fourier transform infrared spectroscopy ratio of band's heights at 1045 cm−1 and 1022 cm−1 of starch but increased the amylopectin content and ratio of short- to long-branch chains. These structural changes in starch partially explained the reduced retrogradation and enhanced slowly digestible starch fraction in the noodles.

Влияние жировых продуктов на качественные характеристики, пищевую ценность и хранимоспособность печенья

Introduction. The quality profile and nutritional values of cookies depend on the raw material. The research objective was to study the effect of oils and fats on the quality characteristics and storage capacity of cookies.&#x0D; Study objects and methods. The study involved such types of oils and fats as margarine, confectionery fat, milk fat substitute, palm oil, sunflower oil, and high oleic sunflower oil. It was based on standard methods of sensory, physicochemical, structural, and rheological analyses.&#x0D; Results and discussion. The experimental formulations relied on contemporary dilatory recommendations, consumer acceptability, and traditionality of sensory indicators. The mass fraction of fat was limited to ≤ 18%; added sugars – to ≤ 22%; salt – to ≤ 0.3%. For each type of oil and fat, as set of experiments was performed to define the optimal technological emulsion and dough parameters. Other aspects involved the patterns of moisture transfer, indicators of oxidative spoilage, fatty acid composition, sensory properties, physicochemical and microbiological indicators, storage capacity, etc. The samples with vegetable oils instead of fat had a lower content of saturated fatty acids, which fell from 8–9 to 2–3 g/100 g. However, the risk of oxidative spoilage increased significantly. On storage day 104, the content of linoleic acid in the samples with sunflower oil decreased from 62.0 to 60.4%, while the samples with high oleic sunflower oil maintained the same level of linoleic acid. The samples with confectionery fat and palm oil demonstrated the lowest rate of oxidative processes, while those with margarine and milk fat substitute had the best sensory profile after storage.&#x0D; Conclusion. The cookies with sunflower oil and high oleic sunflower oil appeared to have a shelf life of two months, while for those with milk fat substitute, margarine, palm oil, and confectionery fat it was six months. Further research should focus on various emulsifiers and antioxidants capable of forming bonds with proteins and starch fractions of flour, which could increase the resistance of liquid vegetable oils to oxidation.