Effect of non-starch polysaccharides on the in vitro digestibility and rheological properties of rice starch gel

Sasaki, Tomoko; Kohyama, Kaoru

doi:10.1016/j.foodchem.2011.01.038

Cited by 86 publications

(33 citation statements)

References 23 publications

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“…The substitution of glucomannan did not induce significant changes in rapidly digestible starch (RDS) and slowly digestible starch (SDS) contents, but exhibited a significant positive correlation with the resistant starch (RS) content (r = 0.947, p < 0.05). This finding, along with previous reports (Sasaki & Kohyama, 2011;Sasaki, Sotome,& Okadome, 2015), showed that the presence of glucomannan delayed and/or restricted enzymatic hydrolysis of starch. It has been reported that glucomannan retards the retrogradation of starch because it acts as a physical barrier that prevents amylopectin chain association (Charoenrein, Tatirat, Rengsutthi, & Thongngam, 2011;Khanna & Tester, 2006).…”

Section: Textural Quality Of the Cooked Noodlessupporting

confidence: 89%

Change in textural properties, starch digestibility, and aroma of nonfried instant noodles by substitution of konjac glucomannan

et al. 2019

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Background and objectives The physicochemical properties, starch digestibility, and aroma profile of nonfried instant noodles with various glucomannan contents (0%, 0.5%, 1%, and 2%) were investigated to evaluate the effects of glucomannan on overall quality. Findings The substitution of glucomannan did not induce significant changes in the cooking properties (such as cooking loss and rehydration) and microstructure of the nonfried instant noodles relative to those of the control. The springiness, gumminess, tensile strength, and adhesiveness of the cooked noodles were not significantly changed by the substitution of glucomannan, while the hardness of cooked noodles decreased from 2,726 to 1,850 g as the level of glucomannan increased. For in vitro starch digestive properties, the resistant starch content of noodles increased from 1.61% to 4.57% as the level of glucomannan increased. Electronic nose analysis revealed that the substitution of glucomannan altered the aroma profile of nonfried instant noodle compared with that of the control and commercial konjac noodles. Conclusions The substitution of glucomannan influenced texture (especially, hardness), aroma, and starch digestibility of nonfried instant noodles. Significance and novelty The substitution of glucomannan in nonfried instant noodles can be effective approach to improve the textural properties and health‐promoting benefit of nonfried instant noodles.

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Section: Textural Quality Of the Cooked Noodlessupporting

confidence: 89%

Change in textural properties, starch digestibility, and aroma of nonfried instant noodles by substitution of konjac glucomannan

et al. 2019

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“…The cereals then underwent a three-stage in vitro digestion procedure described by Sopade and Gidley [25] to evaluate the kinetics of glucose release. The aim of this method which has been used extensively in the literature [26-28] is to explore differences in digestibility of starches caused by differences in their physicochemical and structural characteristics. During this procedure, α-amylase, pepsin, and pancreatin with amyloglucosidase were added in a timely order with adjustments to their corresponding working pH to mimic digestion in the oral cavity, stomach, and small intestine.…”

Section: Methodsmentioning

confidence: 99%

The role of meal viscosity and oat β-glucan characteristics in human appetite control: a randomized crossover trial

Rebello

Chu

Johnson

et al. 2014

Nutr J

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BackgroundFoods that enhance satiety can help consumers to resist environmental cues to eat, and improve the nutritional quality of their diets. Viscosity generated by oat β-glucan, influences gastrointestinal mechanisms that mediate satiety. Differences in the source, processing treatments, and interactions with other constituents in the food matrix affect the amount, solubility, molecular weight, and structure of the β-glucan in products, which in turn influences the viscosity. This study examined the effect of two types of oatmeal and an oat-based ready-to-eat breakfast cereal (RTEC) on appetite, and assessed differences in meal viscosity and β-glucan characteristics among the cereals.MethodsForty-eight individuals were enrolled in a randomized crossover trial. Subjects consumed isocaloric breakfast meals containing instant oatmeal (IO), old-fashioned oatmeal (SO) or RTEC in random order at least a week apart. Each breakfast meal contained 218 kcal (150 kcal cereal, and 68 kcal milk) Visual analogue scales measuring appetite were completed before breakfast, and over four hours, following the meal. Starch digestion kinetics, meal viscosities, and β-glucan characteristics for each meal were determined. Appetite responses were analyzed by area under the curve. Mixed models were used to analyze response changes over time.ResultsIO increased fullness (p = 0.04), suppressed desire to eat (p = 0.01) and reduced prospective intake (p < 0.01) more than the RTEC over four hours, and consistently at the 60 minute time-point. SO reduced prospective intake (p = 0.04) more than the RTEC. Hunger scores were not significantly different except that IO reduced hunger more than the RTEC at the 60 minute time-point. IO and SO had higher β-glucan content, molecular weight, gastric viscosity, and larger hydration spheres than the RTEC, and IO had greater viscosity after oral and initial gastric digestion (initial viscosity) than the RTEC.ConclusionIO and SO improved appetite control over four hours compared to RTEC. Initial viscosity of oatmeal may be especially important for reducing appetite.

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“…Mixing NSPs with starch from different biological origins was shown to slow starch digestion significantly (Brennan et al ., ; Sasaki & Kohyama, , ; Bordoloi et al ., ), NSPs i.e., cellulose can inhibit the α‐amylase activity by binding with either α‐amylase or amylase‐starch complex (Dhital et al ., ). Adding NSPs (e.g., agar) to a 30% rice starch suspension can substantially enhance the enzyme resistance of the mixture (Sasaki & Kohyama, ). NSPs may interact with starch during the cooking process (Meng et al ., ) and can potentially encapsulate starch granules, thereby reducing starch digestibility (Dhital et al ., ).…”

Section: Introductionmentioning

confidence: 99%

“…It has been shown that the addition of NSPs can impede the digestion of starch (Maki et al, 2012;Foschia et al, 2013Foschia et al, , 2015Tamura et al, 2014). Mixing NSPs with starch from different biological origins was shown to slow starch digestion significantly (Brennan et al, 2008;Sasaki & Kohyama, 2011Bordoloi et al, 2012), NSPs i.e., cellulose can inhibit the a-amylase activity by binding with either a-amylase or amylase-starch complex (Dhital et al, 2015b). Adding NSPs (e.g., agar) to a 30% rice starch suspension can substantially enhance the enzyme resistance of the mixture (Sasaki & Kohyama, 2011).…”

Section: Introductionmentioning

confidence: 99%

Endogenous rice endosperm hemicellulose slows in vitro starch digestibility

Sun

Wang

et al. 2018

Int J of Food Sci Tech

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Summary Hemicellulose, the primary non‐starch polysaccharide originating from cell walls of rice endosperm, greatly influences the digestibility of starch in food matrix. Three rice varieties differing in total dietary fibre content were treated with hemicellulose and in vitro starch digestion with α‐amylase was conducted. Removing the hemicellulase significantly promoted starch digestion, and the magnitude of the impact was dependent on rice variety. The impact was more pronounced in variety cw high in apparent amylose and total dietary fibre content, while was negligible on the japonica rice Nipponbare. Endogenous hemicellulose slowed in vitro starch digestibility in rice by interacting with amylose and amylopectin, particularly with the long chain amylopectins, inherent existing and during the cooking process. Non‐starch polysaccharides, including hemicellulose, can be tailored in rice to modify the digestible carbohydrate content; however, more research is required to fully understand the interactions between non‐starch polysaccharides and starch and their influences on grain quality.

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Effect of non-starch polysaccharides on the in vitro digestibility and rheological properties of rice starch gel

Cited by 86 publications

References 23 publications

Change in textural properties, starch digestibility, and aroma of nonfried instant noodles by substitution of konjac glucomannan

Change in textural properties, starch digestibility, and aroma of nonfried instant noodles by substitution of konjac glucomannan

The role of meal viscosity and oat β-glucan characteristics in human appetite control: a randomized crossover trial

Endogenous rice endosperm hemicellulose slows in vitro starch digestibility

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