Effect of heat-moisture treatment on the formation and physicochemical properties of resistant starch from mung bean (Phaseolus radiatus) starch

Li, Suling; Ward, Rachelle; Gao, Qunyu

doi:10.1016/j.foodhyd.2011.03.009

Cited by 219 publications

(150 citation statements)

References 33 publications

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“…It has been observed that the RS contents all have widely been improved in contrast with native starches both the treatment with enzyme hydrolysis and heatmoisture treatment (HMT), which is also indicated that the two methods could be an effectively practicable way to enhance the RS contents. And the results were consistent with more than one research conclusion from numerous researchers (Li et al, 2011a;Li et al, 2011b).…”

Section: Resultssupporting

confidence: 90%

“…The dealt starch samples were taken out from the containers and dried at 45℃ in the oven overnight. According to the method from (Li et al, 2011b), mung bean resistant starch and high-amylose (Hylon V) corn resistant starch were obtained. After stirring 20 min, the resulting solution was neutralized with 8 mL of 1.2 M sodium acetate buffer (pH 3.8) to beneficially add into amyloglucosidase (0.1 mL, 3300 U/mL) at 50℃ for 30 min.…”

Section: Preparation Of Resistant Starch With Heat-moisture Treatmentmentioning

confidence: 99%

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Effect of Resistant Starch as Dietary Fiber Substitute on Cookies Quality Evaluation

Wang

Gao

2014

FSTR

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Section: Resultssupporting

confidence: 90%

Section: Preparation Of Resistant Starch With Heat-moisture Treatmentmentioning

confidence: 99%

Effect of Resistant Starch as Dietary Fiber Substitute on Cookies Quality Evaluation

Wang

Gao

2014

FSTR

Self Cite

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“…It has been also indicated that corn having RS levels along with pea, and lentil starches had improved from 4.6%, 10.0%, and 9.1% to 12.3%, 14.5%, 14.7% individually after HMT [3]. Li et al [2] observed the increment of different variety of mung bean (Phaseolus radiatus) resistant starch from 5.16 ± 0.02 to 45.15 ± 0.06 after treating the starch at 120 0 C at 20% MC for 12h. The difference in result may be due to dissimilar physicochemical and functional properties of mung bean starch from different varieties.…”

Section: Resistant Starch (Rs) Contentsmentioning

confidence: 97%

“…Consequently, it is abundant task to frame food products which can imitate with fiber materials. Resistant starch (RS) is getting acceptance among several food scientists and manufacturers [2]. RS, the starch fraction which is not digestible in smaller intestine and can be fermented through microflora in colon, lowering down its pH and prevents causes of colon cancer The valuable result of RS has been concise by several authors, which inhibits colon cancer, reduces insulin emic reaction to food, a valuable medium for the microorganisms in the intestine, preventive against formation of stones in gall bladder, controls higher cholesterol development, regulates fat accretion, and helps in assimilation of minerals [3].…”

Section: Introductionmentioning

confidence: 99%

Effect of Heat-Moisture Treatment on Resistant Starch Functional and Thermal Properties of Mung Bean (Vigna radiate) Starch

Barua¹,

Srivastav²

2017

JNHFE

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Highlights a) HMT treatment used for mung bean starch modification using CCRD. b) RS level was increased in HMT starches. c) Swelling power, swelling volume, solubility was decreased in HMT starches.d) Increase in gelatinization temperature and decrease in melting enthalpy were noticed in HMT starches.e) Reduction in whiteness and increment of peak intensity were perceived in HMT starches. f) Gel hardness was found to be increased in HMT starches. IntroductionThe formulation of well-designed food products always being a very interesting sector in food science and technology. Based on the data stated by World Health Organization [1], diabetic patients have been risen from 108 million in 1980 to 422 million in 2014 leading to the cause of major deaths in 2030. Starch is considered as a significant carbohydrate for human regime existing due to its high source of energy. Since starch is very easily digestible in small intestine and causes increment of blood glucose level, its consumption is very much detrimental for diabetes and obsessed patients. Consequently, it is abundant task to frame food products which can imitate with fiber materials. Resistant starch (RS) is getting acceptance among several food scientists and manufacturers [2]. RS, the starch fraction which is not digestible in smaller intestine and can be fermented through microflora in colon, lowering down its pH and prevents causes of colon cancer The valuable result of RS has been concise by several authors, which inhibits colon cancer, reduces insulin emic reaction to food, a valuable medium for the microorganisms in the intestine, preventive against formation of stones in gall bladder, controls higher cholesterol development, regulates fat accretion, and helps in assimilation of minerals [3]. Therefore RS can be an alternative approach for production of new, innovative functional food products especially for diabetes and obsessed individuals.The manner of consumption is influenced by accessibility of grains, expediency, zone and food practices of people [4]. Agriculture Ministry data of India illustrates that there is a massive intensification of legume production during 1977 to 2014 from 11.97 million tons to 19.25 million tons [5]. Due to unfavorable circumstances of weather the production rate minimizes to 17.19 million tons in 2015. Mung bean (Vigna radiata) is a commendatory legume produced in India and distributed to various nations of the domain due to its high production throughout country but its application is very fewer. Carbohydrate content in legumes is very high and has appreciable source of starch. A most promising part is played by mung bean in various groups of legumes in India; hence it stays essential to identify value added food using mung bean starch. Subsequently, it is needed to examine suitably modified mung bean starches which can be a substitute to ignore overly AbstractThe current study is focused on modification of mung bean starch which is a good source of leguminous carbohydrate for production of functional food. Combin...

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“…Method of Li, Ward, and Gao (2011) was used for HMT of starch samples. The moisture content of native starch, which was earlier determined, was raised to 20% by dispersion in distilled water.…”

Section: Heat Moisture Treatmentmentioning

confidence: 99%

Effect of hydrothermal modifications on the functional, pasting and morphological properties of South African cooking banana and plantain

Alimi

Workneh

Oke

2016

CyTA - Journal of Food

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The effects of annealing and heat-moisture treatment (HMT) on the properties of South African cooking banana (Musa sapietum) starch (CBS) and plantain (Musa paradisiaca) starch (PS) were compared. CBS generally had significantly (p < 0.05) higher swelling power, solubility and water absorption capacity. While both methods of modification employed enhanced the oil absorption capacity of CBS (101.33-124.00%), they led to its decrease in PS (118.33-103.33%). Alkaline water retention increased with modifications in PS (1.04-1.20 g/g) and decreased in CBS (1.47-1.36 g/g). The modifications improved the gelation capacity of the starches. There were marked differences in the pasting properties of cooking banana and plantain starches. Micrographs showed irregular shaped ovoid and spheroid granules for the starches. HMT changed the diffraction patterns of both starches from B-type to C-type. Enhancement of the properties of CBS with hydrothermal modifications shown in this work exposed its potential as a latent valuable ingredient in food processing.Efecto de las modificaciones hidrotérmicas en las propiedades funcionales, pastosas y morfológicas del plátano y el plátano macho surafricanos RESUMEN Se compararon los efectos de los tratamientos de recocido y con calor húmedo en las propiedades de los almidones del plátano (Musa sapietum) (CBS) y plátano macho (Musa paradisiaca) (PS) surafricanos. Los almidones de plátano generalmente tuvieron un poder de hinchazón significativamente mayor (p<0,05), como también mayor solubilidad y capacidad de absorción de agua. Mientras que los dos métodos de modificación utilizados mejoraron la capacidad de absorción de aceite de CBS (101,33-124,00%) y conllevaron a una reducción en el PS (118,33-103,33%). La retención de agua alcalina aumentó con las modificaciones en el PS (1,04-1,20 g/g) y disminuyó en el almidón de plátano (1,47-1,36 g/g). Las modificaciones mejoraron la capacidad de gelificación de los almidones. Se observaron diferencias marcadas en las propiedades pastosas de los almidones de plátano y plátano macho. Las micrografías mostraron una forma ovoide irregular y gránulos esferoidales en los almidones. HMT cambió los patrones de difracción de los dos almidones de tipo B a tipo C. La mejora de las propiedades de CBS con las modificaciones hidrotérmicas mostró en este estudio expuesto su potencial como ingrediente latente y valioso en el procesamiento de alimentos. ARTICLE HISTORY

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Effect of heat-moisture treatment on the formation and physicochemical properties of resistant starch from mung bean (Phaseolus radiatus) starch

Cited by 219 publications

References 33 publications

Effect of Resistant Starch as Dietary Fiber Substitute on Cookies Quality Evaluation

Effect of Resistant Starch as Dietary Fiber Substitute on Cookies Quality Evaluation

Effect of Heat-Moisture Treatment on Resistant Starch Functional and Thermal Properties of Mung Bean (Vigna radiate) Starch

Effect of hydrothermal modifications on the functional, pasting and morphological properties of South African cooking banana and plantain

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