Effects of Processing on Starch Structure, Textural, and Digestive Property of “Horisenbada”, a Traditional Mongolian Food

Abstract

Horisenbada, prepared by the soaking, steaming, and baking of millets, is a traditional Mongolian food and is characterized by its long shelf life, convenience, and nutrition. In this study, the effect of processing on the starch structure, textural, and digestive property of millets was investigated. Compared to the soaking treatment, steaming and baking significantly reduced the molecular size and crystallinity of the millet starch, while baking increased the proportion of long amylose chains, partially destroyed starch granules, and formed a closely packed granular structure. Soaking and steaming significantly reduced the hardness of the millets, while the hardness of baked millets is comparable to that of raw millet grains. By fitting digestive curves with a first-order model and logarithm of the slope (LOS) plot, it showed that the baking treatment significantly reduced the digestibility of millets, the steaming treatment increased the digestibility of millets, while the soaked millets displayed a similar digestive property with raw millets, in terms of both digestion rate and digestion degree. This study could improve the understanding of the effects of processing on the palatability and health benefits of Horisenbada.

Effect of Pretreatment on the Physicochemical, Technological and Glycemic Properties of Plantain (Musa paradisiaca) Flour: Review Paper

“…The resulting product may not be good for diabetics because the use of sucrose coupled with the high sugar content of ripe plantain may contribute in raising the glycemic index (GI) of food and consequently, blood sugar level. Also, many research works have reported on the effect of processing technique on alteration in the starch fraction and digestibility and consequent glycemic properties of food products [28][29][30]. Interestingly, the impact of some treatment techniques on plantain on the digestibility, and control of blood sugar level has been reported by some authors [31][32][33].…”