Starch-rich Foods Research Articles

Impact of Malting and Moist-steaming on Carbohydrate and Dietary Fibre Quotient of Millets and its Utilization in the Preparation of Low Estimated Glycemic Index and High Fibre Pizza Base

Background: The Carbohydrate and dietary fibre quotients (CQ and DFQ) are an indication of total carbohydrate, dietary fibre and its fractions viz. soluble and insoluble. Malting is a nutrition transition natural method having many benefits. Further, a resistant starch (RS) is called a fraction of dietary fibre which forms on heating starch rich foods. Millets were malted and moist steamed in order to improve CQ and DFQ and used in preparation of pizza base. Methods: The moist steamed millets (MSM) malt was analyzed under Scanned Electronic Microscopic (SEM) to detect RS. The developed pizza base was analyzed for proximate composition, in-vitro digestibility and Estimated Glycemic Index (EGI) etc. Result: The SEM of moist steamed malt showed the retrograded starch molecules as an effect of moist steaming and cooling process. The proximate composition of pizza base showed a significant change in all parameter on fortification. The microbial parameters were slightly affected on fortification. The total starch, rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) content were too reduced on fortification. The Hydrolysis Index (HI) and Estimated Glycemic Index (EGI) were too decreased from 45.06 to 31.74 and 64.45 to 53.14 respectively on fortification. Hence, it is concluded that the MSM malt utilization in pizza base has impact on overall quality of pizza base including physico-chemical properties, microbial and EGI. The high fibre and RS millets malt could be utilized in the preparation of high fibre and low EGI pizza base.

Synergistic impact of ultrasound-high pressure homogenization on the formation, structural properties, and slow digestion of the starch-phenolic acid complex

The modification of starch digestibility can be achieved through the formation of complexes with polyphenols. We studied the combined impacts of ultrasound and high-pressure homogenization (UT-HPH) on the structure and in vitro digestibility of rice starch-chlorogenic acid complexes. The development of V-type complexes was supported by our findings, which also showed that synergistic UT-HPH therapy exhibited the highest absorbance value for the complexing index (0.882). Significant alterations in digestibility were also observed in the complexes, with the content of RDS decreasing from 49.27% to 27.06%, the content of slowly SDS increasing from 25.69% to 35.35%, and the percentage of RS increasing from 25.05% to 37.59%. Furthermore, a high positive correlation was found by applying the Pearson correlation coefficient in our research between RS, weight, PSD, and CI. This study presents a sustainable processing approach for utilizing chlorogenic acid in starch-rich food systems.

Gut microbiomes of agropastoral children from the Adadle region of Ethiopia reflect their unique dietary habits

The composition and function of the intestinal microbiota are major determinants of human health and are strongly influenced by diet, antibiotic treatment, lifestyle and geography. Nevertheless, we currently have only little data on microbiomes of non-westernized communities. We assess the stool microbiota composition in 59 children aged 2–5 years from the Adadle district of Ethiopia, Somali Regional State. Here, milk and starch-rich food are predominant components of the local diet, where the inhabitants live a remote, traditional agropastoral lifestyle. Microbiota composition, function and the resistome were characterized by both 16S rRNA gene amplicon and shotgun metagenomic sequencing and compared to 1471 publicly available datasets from children living in traditional, transitional, and industrial communities with different subsistence strategies. Samples from the Adadle district are low in Bacteroidaceae, and Prevotellaceae, the main bacterial representatives in the feces of children living in industrialized and non-industrialized communities, respectively. In contrast, they had a higher relative abundance in Streptococcaceae, Bifidobacteriaceae and Erysipelatoclostridiaceae. Further, genes involved in degradation pathways of lactose, d-galactose and simple carbohydrates were enriched. Overall, our study revealed a unique composition of the fecal microbiota of these agropastoral children, highlighting the need to further characterize the fecal bacterial composition of human populations living different lifestyles.

Torrefaction and hydrothermal carbonization pretreatments of rice impact nature of biochar from subsequent pyrolysis

Torrefaction and hydrothermal carbonization (HTC) as important pretreatment methods for processing starch-rich food might affect pyrolysis behaviors of the food waste. This was investigated herein by torrefaction and HTC of rice at 200 ºC and subsequent pyrolysis of the pretreated rice at 600 ºC for probing the influence on evolution of the products. The results indicated that the torrefaction could not remarkably affect yield of the pyrolytic products, but made the torrefied rice more hydrophobic via removing some polar functionalities. The HTC at 200 ºC significantly enhanced overall yield of bio-oil from rice. The HTC also enhanced aromatization degree, making the hydrochar more difficult to crack, reducing the tar yield significantly, increasing the activation energy of 162.3 kJ/mol in pyrolysis of rice to 301.6 kJ/mol in pyrolysis of the hydrochar, and improving combustion performance of the resulting biochar. The HTC could form dominantly microsphere morphology in the hydrochar and biochar. The in-situ IR characterization of the pyrolysis process showed that the torrefaction could induce some deoxygenation reactions to form some aromatics while the HTC pretreatment removed a significant portion of aliphatic structures. Life cycle assessment indicated that HTC pretreatment of rice lowered environmental pollution and fossil fuel depletion during pyrolysis.

Cooked Rice–Based and Wheat-Based Food Structure Influenced Digestion Kinetics and Glycemic Response in Growing Pigs

BackgroundHow starch-based food structure can affect the rate and extent of digestion in the small intestine and resulting glycemic response is not properly understood. One possible explanation is that food structure influences gastric digestion, which subsequently determines digestion kinetics in the small intestine and glucose absorption. However, this possibility has not been investigated in detail. ObjectivesUsing growing pigs as a digestion model for adult humans, this study aimed to investigate how physical structure of starch-rich foods affects small intestinal digestion and glycemic response. MethodsMale growing pigs (21.7 ± 1.8 kg, Large White × Landrace) were fed one of the 6 cooked diets (250-g starch equivalent) with varying initial structures (rice grain, semolina porridge, wheat or rice couscous, or wheat or rice noodle). The glycemic response, small intestinal content particle size and hydrolyzed starch content, ileal starch digestibility, and portal vein plasma glucose were measured. Glycemic response was measured as plasma glucose concentration collected from an in-dwelling jugular vein catheter for up to 390 min postprandial. Portal vein blood samples and small intestinal content were measured after sedation and euthanasia of the pigs at 30, 60, 120, or 240 min postprandial. Data were analyzed with a mixed-model ANOVA. ResultsThe plasma glucose Δmaxoverall and iAUCoverall for couscous and porridge diets (smaller-sized diets) were higher than that of intact grain and noodle diets (larger-sized diets): 29.0 ± 3.2 compared with 21.7 ± 2.6 mg/dL and 5659 ± 727 compared with 2704 ± 521 mg/dL⋅min, for the smaller-sized and larger-sized diets, respectively (P < 0.05). Ileal starch digestibility was not significantly different between the diets (P ≥ 0.05). The iAUCoverall was inversely related to the starch gastric emptying half-time of the diets (r = −0.90, P = 0.015). ConclusionsStarch-based food structure affected the glycemic response and starch digestion kinetics in the small intestine of growing pigs.

Identification of starch granules on ground stone tools exposed to fire

Ground stone tools used to process food are often associated with hearths and fire pits in archaeological sites. Proximity to cooking features frequently exposed them to fire as a condition of use and disposal. In what ways does burning affect these artifacts, especially microbotanical remains, such as starch granules? Although some studies address the impact of fire on starch-rich foods, there is virtually no research regarding starch granules preserved in ground stone tools. The current study examines changes in the morphology of starch granules embedded in ground stone tools before and after exposure to flames and heat from the combustion of wood. We found that a significant and measurable amount of intact and identifiable starch granules was recovered from all treated samples. However, the abundance of intact, identifiable granules diminished as tools were exposed to higher temperatures for longer periods of time.

The effect of sucrase-isomaltase deficiency on metabolism, food intake and preferences: protocol for a dietary intervention study

ABSTRACT In Greenland, traditional marine foods are increasingly being replaced by sucrose- and starch-rich foods. A knock-out c.273_274delAG variant in the sucrase-isomaltase (SI) gene is relatively common in Greenland, with homozygous carriers being unable to digest sucrose and some starch. The variant is associated with a healthier metabolic phenotype in Greenlanders, which is confirmed by SI-knockout mice. We aim to assess if the healthy phenotype is explained by metabolic and microbial differences and if food and taste preferences differ between SI-genotypes. This paper describes the protocol for a randomised cross-over trial conducted in Greenland in 2022 with two dietary interventions of three days; a traditional meat- and fish-rich diet and a starch-rich Western diet with 11 energy% sucrose. The power calculation showed that 22 homozygous SI-carriers and 22 non-carriers were sufficient to detect a 0.5 mmol/L difference in glycaemic variability (80% power, α=0.05). We enrolled 18 carriers and 20 non-carriers. We examined food preferences at baseline and collected samples before and after each intervention for metabolic, metabolome, and microbiome profiling. Analyses of samples have not been completed yet. The Ethics Committee of Greenland approved the study. Results will be disseminated in international peer-reviewed journals and to the general Greenlandic population. NCT05375656.

Activated carbon derived from hydrochar of food waste for supercapacitor: Effect of components on electrochemical performance

Herein, rice, cabbage, and pork were chosen as typical starch, lignocellulose, and protein food wastes, respectively. Hydrothermal carbonization and KOH activation were used to prepared activated carbon from single and mixed food wastes, with a focus on the effect of components on the electrochemical performance of activation carbon as EDLC electrode materials. The results showed that the mesoporous and carbonyl group in activated carbon were mainly contributed by the starch in feedstocks, while the micropores, pyrrolic-N, and edge defects in activated carbon were determined by the lignocellulose and protein in feedstocks. Compared with single components, the mixed food wastes were more suitable to produce activated carbon with high specific capacitance. Among them, the three-component mixture presented the highest specific capacitance of 327 F/g at 0.5 A/g. However, the activated carbon from the rice owed high capacitance retention rate of 83.7%. In general, the co-presence of lignocellulose and protein in food wastes were conducive to the enhancement of specific capacitance for activated carbon. The starch rich food waste was feasible to produce activated carbon with well capacitance retention rate. The results could give a guide to select suitable food wastes that could produce high efficiency electrode materials.

Impact of Starch-Rich Food Matrices on Black Rice Anthocyanin Accessibility and Carbohydrate Digestibility.

Anthocyanins reduce starch digestibility via carbohydrase-inhibitory pathways, but food matrix effects during digestion may also influence its enzymatic function. Understanding anthocyanin-food matrix interactions is significant as the efficiency of carbohydrase inhibition relies on anthocyanin accessibility during digestion. Therefore, we aimed to evaluate the influence of food matrices on black rice anthocyanin accessibility in relation to starch digestibility in common settings of anthocyanin consumption-its co-ingestion with food, and consumption of fortified food. Our findings indicate that black rice anthocyanin extracts (BRAE) had reduced intestinal digestibility of bread to a larger extent for the co-digestion of BRAE with bread (39.3%) (4CO), than BRAE-fortified bread (25.9%) (4FO). Overall anthocyanin accessibility was about 5% greater from the co-digestion with bread than fortified bread across all digestion phases. Differences in anthocyanin accessibility were also noted with changes to gastrointestinal pH and food matrix compositions-with up to 10.1% (oral to gastric) and 73.4% (gastric to intestinal) reductions in accessibility with pH changes, and 3.4% greater accessibility in protein matrices than starch matrices. Our findings demonstrate that the modulation of starch digestibility by anthocyanin is a combined result of its accessibility, food matrix composition, and gastrointestinal conditions.

Enhancing Docosahexaenoic Acid Production of Isochrysis galbana from Starch-Rich Food Processing Byproducts

Leftover dough, a byproduct in steamed bread processing, is rich in starch, which is a carbohydrate source for microorganisms. Carbon and nitrogen are the two most abundant nutrients in the medium of Isochrysis galbana. In this study, the leftover dough hydrolysates were used as carbon resources for the cultivation of Isochrysis galbana for docosahexaenoic acid production under different NaNO3 concentrations. The results showed that hydrolysates and NaNO3 concentration affected cell growth and docosahexaenoic acid (DHA) accumulation significantly. The maximum biomass concentration of 4.18 g L−1 and maximum DHA yield of 341.3 mg L−1 were obtained with 50.0 mL L−1 hydrolysates. The DHA yield of Isochrysis galbana with 300.0 mg L−1 NaNO3 was 8.9-fold higher than that of the control. The results showed that the DHA production of Isochrysis galbana from starch-rich food processing byproducts was enhanced.

Interactions between sorghum starch and mushroom polysaccharides and their effects on starch gelatinization and digestion

This study aimed at gaining insight into the mechanism of interactions between sorghum starch and mushroom polysaccharides (MPs) obtained from three cultivars Lentinula edodes (LEP), Auricularia auricula (AAP), and Tremella fuciformis polysaccharides (TFP) in relation to gelatinization, retrogradation and digestibility of starch, and microstructures before and after digestion. MPs decreased the degree of gelatinization, activation energy (retrogradation energy), and digestibility of sorghum starch, whilst they increased the particle size of digesta in a concentration dependent manner (0.15–0.6%, w/v). Confocal laser scanning microscopic (CLSM) images of starch suspensions, gels, and digesta illustrated that LEP was able to coat the sorghum starch granules through electrostatic interaction, which promoted starch retrogradation in gels after long-term storage. AAP and TFP were found to possess ability to suppress starch crystallization in sorghum starch gels, achieved through hydrophobic interaction with starch. TFP (glucuronoxylomannan) and most AAP particles were unable to coat sorghum starch granules, although a small number of AAP particles complexed with the starch through hydrogen bonding. The interaction between sorghum starch and MPs depended on the nature of MPs and their concentration. These findings would provide fundamentals for the utilization of MPs as glycaemic controller of starch and starch-rich foods.

Evaluate how steaming and sulfur fumigation change the microstructure, physicochemical properties and in vitro digestibility of Gastrodia elata Bl. starch.

The sulfur dioxide gas (SO2) generated by sulfur burning can improve the appearance quality of food and enhance the storage time. However, excessive sulfur dioxide will pollute the environment and cause deterioration of food quality, and even the high residual levels can increase the risk of cancer. As Gastrodia elata Blume is prone to corruption during processing, sulfur fumigation is often used for preservation. In this study, spectral analysis and Texture Profile Analysis (TPA) were used to investigate the effects of traditional sulfur fumigation processing on the morphology quality, edible quality and structural characteristics of G. elata. The results showed that compared with direct drying, the pH decreased by 0.399 of the sulfur fumigated after steamed treatment G. elata, and the morphology quality, pasting ability and gel edible quality of the starch were significantly improved. In addition, it was suggested that sulfur fumigation after steaming could promote the release of molecular chains from starch granules and thus enhance the cross-linking between molecules, which explained the reason for the improve of starch edible quality. This study can provide technical and theoretical support for improving the quality of starch rich foods, replacing sulfur fumigation and reducing potential environmental hazards.

Co-hydrothermal carbonization of fruit peel with sugars or furfural impacts structural evolution of hydrochar

Both fruit peel and food waste are wet carbonaceous feedstock and they may be processed together via a process such as hydrothermal carbonization. During the co-HTC, the sugars/furfural derived from starch-rich food waste might interact with the fruit peel or its derivatives, influencing the nature of hydrochar and its further activation. This was investigated herein via co-HTC of grapefruit peel with glucose, xylose, or furfural at 180 ºC and the subsequent activation of the resulting hydrochars by K2C2O4 at 750 ºC. The results showed that the sugars and furfural reacted with GP and/or the derivatives, enhancing the hydrochar yields. The presence of furfural rendered the hydrochar from the co-HTC more “densified”, aromatic, and resistant to cracking/gasification during activation, producing the activated carbon of higher yield but with main micropores. The aliphatic glucose and xylose reacted with GP or the derivatives via cross-polymerization through consumption of carbonyl functionality, increasing aromaticity of hydrochar as well but also retaining abundant aliphatic structures, especially glucose. The abundant aliphatic structures in the hydrochar obtained from the co-HTC of GP and glucose facilitated the pore generations in the activation. The specific surface area increased from 753.6 m2g−1 of the control sample to 919.1 m2g−1, which was also accompanied with an increase in mesopore percentage from 48 % to 63 %. The dominance of mesopores facilitated the mass transfer and achieved efficiently the methyl blue adsorption and the capacitance performance over the AC obtained with the co-presence of glucose.

Evaluation of the performance of the human gastric simulator using durum wheat-based foods of contrasting food structure.

The selection of gastric digestion parameters in food digestion studies using in vitro models is critical to properly represent structural changes in the stomach. This study aimed to evaluate the performance of digestion in the human gastric simulator (HGS) using generalized in vitro gastric digestion parameters (secretion rate of 4.1 mL min-1, gastric emptying rate of 5.68 g min-1) that were derived from a previous in vivo study using six starch-rich foods. Two of the six foods used in the in vivo study (cooked durum wheat porridge/semolina and pasta) were digested in the HGS for up to 240 min, then the properties of the emptied and remaining digesta were measured. The properties of the in vitro remaining digesta were compared to those measured in vivo (growing pig stomach). The trends in the gastric breakdown rate and mechanisms, dry matter emptying kinetics, and starch hydrolysis of pasta and semolina were similar to those of in vivo. Gastric breakdown and dilution kinetics in vitro and in vivo were well-related but did not have a 1 : 1 correlation, whereas gastric acidification kinetics in the HGS deviated from that observed in vivo. The results suggest that generalized digestion parameters could be used to predict the effect of food structure on in vivo gastric breakdown and emptying, but care should be taken in interpretation of results, as the gastric acidification process was different from what was observed in vivo. This information will help refine in vitro digestion model parameters to provide more physiologically-relevant data in future studies.

Epidemiological Evaluation of Bacillus cereus-Induced Foodborne Outbreaks - China, 2010-2020.

Bacillus cereus (B. cereus) is a common gram-positive bacterium that contaminates starch-rich food and can cause outbreaks of foodborne diseases. This study describes the characteristics of outbreaks caused by B. cereus in China during 2010-2020 and explore the possible reasons for changes in the number of outbreaks over time. Results of this analysis can efficiently help guide and allocate public resources to prevent B. cereus-caused foodborne diseases. Descriptive statistical methods were used to analyze the data on B. cereus outbreaks in China during this period. The data were identified and reported at all levels in China through National Foodborne Disease Outbreak Surveillance System. From 2010 to 2020, a total of 419 foodborne outbreaks prompted by B. cereus were reported in China, leading to 7,892 cases, 2,786 hospital admissions, and 5 fatalities. The bulk of the outbreaks were recorded in the summer, primarily between May and September. The most recurrent food vehicle was linked with rice or flour-based products, notably those made with rice or fried rice. School canteens bore the brunt of the B. cereus outbreaks. In multifactor outbreaks, food contamination was identified as the most common culprit; while in instances where only one factor contributed, improper storage was most frequently implicated. The prevalence of B. cereus outbreaks remained relatively consistent throughout the studied period. Understanding the types of foods, causative factors, and contributing elements leading to B. cereus outbreaks can help inform prevention strategies for foodborne illnesses. The majority of outbreaks were associated with rice- or flour-based foods in school canteens, suggesting contamination and improper storage during food preparation. Consequently, it is essential to prioritize continuous education for canteen staff on food safety, efficacious management, and proper practices. The implementation of comprehensive guidelines, encompassing multiple critical aspects, can potentially reduce the occurrence of B. cereus outbreaks.

Araucaria angustifolia e a semente de pinhão: Amido, compostos bioativos, e atividade funcional - uma revisão bibliométrica

ABSTRACT: Araucaria angustifolia characterizes mixed Ombrophilous Forests. This Paraná pine tree has been of great economic, cultural and social importance for southern Brazil. Its cutting is restricted, as it is threatened with extinction and the use of its seed has been encouraged. This study highlights scientific research on this conifer by bibliometric analysis and reviews trends in new research on its seed and some of its food applications. The Web of Science© database revealed 620 scientific articles and the bibliometric analysis through VOSviewer showed the worldwide interest in growing. The increase in research in the areas of silviculture, phytoscience and ecology reflects the concern with the preservation of “Matas das Araucárias”. Concurrently, research in food science and technology has increased, as pine nut seed can produce starch-rich food flour with low glycemic response and source of dietary fiber and some minerals. Also, along with its husk, provide bioactive compounds with potential application in the special food, active/smart and reinforced packaging and even pharmacological industries.

Effect of seven non-conventional starch rich sources on physico-chemical and sensory characteristics of extruded snacks

Starch-rich foods, such as cereal sources (rice, maize, and barley), are commonly used raw materials for extrusion cooking due to their excellent expansion characteristics. Other nonconventional starch sources like green banana, water chestnut, and potato can also be employed for extrusion cooking. The main aim of the study was to evaluate the extrusion behavior and sensory acceptability of nonconventional starch-rich food sources like rice, maize, barley, wheat, water chestnut, potato, and green banana. Maize, rice, wheat, potato, water chestnuts, barley, and green banana flour samples were evaluated for various physicochemical, pasting, and morphological properties, and were subjected to extrusion cooking at the moisture content of 15%, screw speed of 300 rpm, and barrel temperature of 125°C. The developed extruded snacks from selected crops were also evaluated for various physicochemical, pasting, and morphological properties. Potato flour and green banana flour recorded the highest starch content of 78.27 and 76.61%, respectively. The highest peak viscosity (6025 cp), trough viscosity (2968 cp), breakdown viscosity (3057 cp), pasting temperature (92°C), and minimum peak time (4.67 min) were recorded in the case of green banana flour. The structural assessment of all the flour samples was done through scanning electron microscopy. The highest expansion ratio (5.06), as well as overall acceptability (4.28), was recorded in the case of corn-based snacks. The highest bulk density and hardness were recorded in the case of barley-based snacks. The highest values of water absorption index and water solubility index were recorded in the case of green banana flour–based snacks.

Cysteine Inhibits the Growth of Fusarium oxysporum and Promotes T-2 Toxin Synthesis through the Gtr/Tap42 Pathway.

Fusarium oxysporum is ubiquitous and can easily contaminate food during processing and storage, potentially producing T-2 toxin, which can pose a severe health risk to public health. Previous research on the presence of T-2 has focused on starch-rich foods, while protein- and amino acid-rich foods have received relatively little attention. In this study, the effects of amino acids on the growth of F. oxysporum and its T-2 production were investigated by gene deletion and complementation experiments. The results showed that amino acids, including aspartic acid, methionine, isoleucine, serine, phenylalanine, and cysteine, significantly inhibited the growth of F. oxysporum, while promoting T-2 synthesis, with cysteine having the most pronounced effect. The target of rapamycin complex 1 (TORC1) is a key pathway in response to a variety of amino acids, including cysteine. gtr2 and tap42 were found to be negative regulators of T-2 synthesis. The study highlights the elevated risk of T-2 production by F. oxysporum in cysteine-rich foods and the need to take appropriate measures to prevent and control the potential harm that such foods may present to public health. IMPORTANCE F. oxysporum and its T-2 contamination of food not only leads to food wastage but also poses a major food safety challenge to humans. The growth and T-2 production characteristics of F. oxysporum in high-protein substrates are considerably different from those in grains. Here, we show that the abundant free amino acids in a protein-rich food matrix are a key regulatory factor for the growth of, and toxin production by, F. oxysporum. Cysteine has the most pronounced effect on inhibiting mycelial growth and promoting T-2 synthesis through the TORC1 pathway. This implies that consumers tend to overlook T-2 contamination due to the poor growth of F. oxysporum in food rich in protein and amino acids, especially cysteine. Therefore, particular attention should be paid to the protection of those products.

Implementasi Minyak Wijen Sebagai Bahan Bakar Alternatif Untuk Kendaraan Matic Terhadap Pelaku Bengkel Di Sambi Kerep Surabaya

Biofuels include energy-enriched chemicals produced directly through biological processes or derived from the chemical conversion of the biomass of previously living organisms. Biofuels can be classified into two categories: primary and secondary biofuels. The main biofuels are produced directly from burning woody plant material or cellulose and dry animal dung. Secondary biofuels can be classified into three generations, and each is produced indirectly from plant and animal materials. The first-generation biofuel is ethanol derived from starch-rich food crops or biodiesel, extracted from animal fat wastes such as cooking oil. The second generation is bioethanol derived from non-food cellulosic biomass and biodiesel derived from oil-rich plant seeds such as soybean or jatropha. The third generation is a biofuel produced from cyanobacteria, microalgae, and other microbes, which is the most promising approach to meet global energy demand. This community service aims to explain innovation and provide knowledge to technology players, namely technicians, operators, supervisors, and workshop supervisors, about the use of alternative fuels of sesame oil for small-capacity automatic gasoline engines. The counseling results show that the performance and exhaust gas results are optimal so that the technology actors know the quality and quantity of the alternative energy.

Processing of semolina, a wonder resource for resistant starch production: In vitro digestibility and biochemical evaluation

With the advent of modern technology, the utilization of residues obtained after food processing are being largely explored for commercialization. Semolina, a starch rich food ingredient is one of such byproducts of food processing that has not been yet vividly studied, although it is profusely used as an important ingredient in Indian cuisines. Rapid digestibility of most starch rich foods boosts up the blood glucose level. Thus, the present study put forward an attempt to curtail the rapid digestibility of starch rich semolina flour by increasing its resistant starch content through enzymatic process. The enzymatically modified semolina flour (MS) was compared with its native counterpart (NS) on grounds of their digestibility pattern, biochemical and functional properties. A rise in resistant starch content by 9.3 ± 1.6 %, amylose content by 10.9 ± 1.2 %, crystallinity by 10.4 % and the drop in readily digestible starch by 11.9 ± 1.4 % and oil absorption by 2.1 ± 0.3 g/g were observed in MS. These initial findings of the present study are interesting as the results showed elevated potential of the modified semolina flour to be used as functional ingredient in cuisines worldwide.