Effects of processing and additives on starch physicochemical and digestibility properties

Mohamed, Ibrahim O.

doi:10.1016/j.carpta.2021.100039

Cited by 40 publications

(21 citation statements)

References 146 publications

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“…The ozone‐treated samples have an increasing trend in their final viscosities. The increase in the final viscosity in the ozone‐treated samples may be due to the aggregation of the amylose molecules (Mohamed, 2021). The increase in the final viscosity of the ozone‐treated chickpea samples (500–1000 ppm) also indicates the ability of the chickpea starch to produce a viscous/thick paste.…”

Section: Resultsmentioning

confidence: 99%

Gaseous ozone treatment of chickpea grains: Effect on functional groups, thermal behavior, pasting properties, morphological features, and phytochemicals

Nickhil

Mohapatra

Kar

et al. 2022

Journal of Food Science

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The applicability of ozone has been increased to include pulse grains because of their increased production and significance as plant‐based protein source. In many developed countries, there is a growing demand for products made from chickpeas grains. Whole chickpea grains were treated with ozone gas (500–1000 ppm) for 20–30 min. The structural, thermal, pasting properties, and phytochemicals of the ozone‐treated, as well as control samples, were evaluated. Minor structural changes in the functional groups in the protein and starch molecules were observed in the treated sample. Ozonation caused significant changes in the pasting properties such as peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, and peak temperature values. Microstructure revealed a reduction in the particle sizes of chickpea powders with the severity of ozone treatment. The total flavonoids (41.35–48.94 mg QE), alkaloids (1120.24–1453.57µg/g), and xanthoprotein (0.995–1.387 µg/g) increased significantly (p < 0.05) with ozone treatment. Commercially, chickpea grains can be ozone treated for achieving desired functional characteristics in a target product. Practical Application Before consuming grain that has been treated with gaseous ozone, it is vitally important for all consumers to have a solid understanding of the facts presented here regarding variations in the chickpea nutritional profile. The impact of ozone treatment on functional groups, thermal behavior, pasting properties, and morphological features in chickpeas reveals vital information regarding changes occurred on macromolecules such as starch, proteins, and bioactive compounds. Since ozonation aids in extraction of health‐beneficial bioactive compounds and brings about change in the starch and protein morphology, making them more digestible, it can be highly useful in preparation of health foods.

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Section: Resultsmentioning

confidence: 99%

Gaseous ozone treatment of chickpea grains: Effect on functional groups, thermal behavior, pasting properties, morphological features, and phytochemicals

Nickhil

Mohapatra

Kar

et al. 2022

Journal of Food Science

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“…The presence of amino acids influences starch pasting and retrogradation inducing a tight and strong physical network [43]. The main differences are correlated to the loss of food product quality, such as gnocchi staling, loss of viscosity, and of course, syneresis, as evidenced by Mohamed et al [44]. Moreover, from the DTG curves (Figure 1b), it is possible to observe two thermal degradation phenomena: the first one is related to the water losing kinetics (red ring) at about 50-100 • C and the second one is due to starchprotein thermal degradation rate at around 300-350 • C [13].…”

Section: Thermogravimetric Analysis (Tga Dtg)mentioning

confidence: 99%

Nutritional and Chemical-Physical Characterization of Fresh Pasta Gnocchi Prepared with Sea Water as New Active Ingredient

Santagata

Zannini

Mallardo

et al. 2021

Foods

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This study shows the chemical–physical and nutritional results obtained using food-grade sea water for the preparation of fresh pasta Gnocchi with respect to those prepared with tap water. Gnocchi obtained by mixing the flour with seawater (GSW) were compared with traditional Gnocchi made with tap water (GTW). The contents of sodium chloride, macro and micro elements, volatile molecules profile, thermal properties, and morphological analysis were investigated in both Gnocchi types. The analysis of chlorides showed that the samples prepared with sea water had a significantly lower NaCl content after cooking in comparison with those prepared with tap water. These results were also confirmed by the inductively coupled plasma (ICP) analysis for sodium content. The profiles of the volatile molecules acquired by gas chromatography-mass spectrometry (GC-MS) evidenced significant differences between the groups of aromatic molecules of the two typologies of samples. Morphological analysis evidenced that both raw and cooked GSW Gnocchi were structurally tightened whereas GTW Gnocchi showed a labile and weak macromolecular network. In addition, GSW Gnocchi was more thermally stable than GTW Gnocchi, as evidenced by thermogravimetric analysis (TGA).

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“…Starch, with its diverse physicochemical and sensory properties, is an important energy source for the human diet, and it is influenced significantly by processing methods and exogenous additives 2 . Several processing techniques and additives (such as sugars, proteins and lipids) have been used in recent years to improve the physicochemical properties (particularly the slow digestion property) of starch 3,4 . Slow starch digestion properties have been linked to the prevention and management of several chronic diseases, including obesity 5 and diabetes 4 …”

Section: Introductionmentioning

confidence: 99%

“…Previous studies have focused on the effects of a single additive such as protein, dietary fiber and edible oil on starch digestion, 6‐8 while the combined addition of various food ingredients and additives have recently been investigated 1,9 . Several food ingredients and additives could have a synergistic effect on impeding starch digestion by forming physical barriers 3 . A combination of lipids and amylose (a starch‐lipid complex) can be formed, and lipids can also bind to proteins through electrostatic and hydrophobic interactions to form binary complexes during starch processing 6,7 .…”

Section: Introductionmentioning

confidence: 99%

“…2 Several processing techniques and additives (such as sugars, proteins and lipids) have been used in recent years to improve the physicochemical properties (particularly the slow digestion property) of starch. 3,4 Slow starch digestion properties have been linked to the prevention and management of several chronic diseases, including obesity 5 and diabetes. 4 The most prevalent starch pre-gelatinization processing methods, extrusion and roller-drying treatment, have shown strong potential for improving the physicochemical properties of starch and starch digestion.…”

Section: Introductionmentioning

confidence: 99%

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Effects of different food ingredients and additives on the digestibility of extruded and roller‐dried maize starch and its application in low glycemic index nutritional formula powder

et al. 2023

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BACKGROUNDComplex interactions that occur among starch, protein, and fat during food processing affect the taste, texture, and digestibility of starch‐based food. The physicochemical properties of starch, in particular its slow digestibility, are greatly influenced by processing techniques such as extrusion and roller‐drying. This study investigated the effects of various food ingredients and additives on the digestion properties of maize starch treated with extrusion and roller drying. It designed a nutritional formula to develop low glycemic index products.RESULTSThe extruded group containing raw maize starch, soybean protein isolate, soybean oil, lecithin and microcrystalline cellulose in the ratio of 580:250:58:20:3 had the best slow digestion properties. Nutritional formulas were designed at the above ratio, with supplements including calcium casein peptide, multi‐vitamins, sodium ascorbate, fructooligosaccharides, xylitol, and peanut meal. The sample containing 10% peanut meal and a 1:3 ratio of fructooligosaccharides and xylitol additions obtained the highest sensory evaluation scores. An obvious slow digestion effect was observed in samples produced from the optimal formula.CONCLUSIONThe results of the present study could contribute to the development and production of a low glycemic index, nutritional powder. © 2023 Society of Chemical Industry.

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Effects of processing and additives on starch physicochemical and digestibility properties

Cited by 40 publications

References 146 publications

Gaseous ozone treatment of chickpea grains: Effect on functional groups, thermal behavior, pasting properties, morphological features, and phytochemicals

Gaseous ozone treatment of chickpea grains: Effect on functional groups, thermal behavior, pasting properties, morphological features, and phytochemicals

Nutritional and Chemical-Physical Characterization of Fresh Pasta Gnocchi Prepared with Sea Water as New Active Ingredient

Effects of different food ingredients and additives on the digestibility of extruded and roller‐dried maize starch and its application in low glycemic index nutritional formula powder

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