In vitro digestibility of different types of resistant starches under high-temperature cooking conditions

Liu, Siyuan; Reimer, Michael; Ai, Yongfeng

doi:10.1016/j.foodhyd.2020.105927

Cited by 28 publications

(17 citation statements)

References 38 publications

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“…The combined effect of both variables shows that a low temperature/high baking time is more effective in increasing the resistant starch of the gluten-free cookies than a high temperature/low baking time. The result obtained in this study commensurate with the findings of Liu et al. (2020) .…”

Section: Resultssupporting

confidence: 92%

Gluten-free cookies with low glycemic index and glycemic load: optimization of the process variables via response surface methodology and artificial neural network

Olawoye

Gbadamosi

Otemuyiwa

et al. 2020

Heliyon

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This research investigates the effect of baking temperature and time on the resistant starch (RS), glycemic index (GI) and glycemic load (GL) of gluten-free cookies, optimized the processing parameter using a chemometrics approach of response surface methodology (RSM) and artificial neural network (ANN). The in-vitro starch digestibility of the formulated cookies exhibited a monophasic starch digestogram. Increase in resistant starch, and a decrease in the predicted GI of the cookies, was associated with low temperature and high baking time. The use of RSM and ANN modelling techniques accurately predict the RS, pGI and GL (coefficient of determinant, R 2 > 0.93 and root mean square of error = 0.43–0.62) of the gluten-free cookies. The optimal condition for the production of cookies with high RS, low pGI and GL were baking temperature of 158 °C and baking time of 20 min with predicted RS value of 19.61 g/100g of dry starch, pGI value of 56.98 and GL value 52.64.

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Section: Resultssupporting

confidence: 92%

Gluten-free cookies with low glycemic index and glycemic load: optimization of the process variables via response surface methodology and artificial neural network

Olawoye

Gbadamosi

Otemuyiwa

et al. 2020

Heliyon

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“…RS4 (Fibersym® RW) was obtained from commercial sources (Atchison, KS, U.S.A.), which consisted 20.83% of amylose, 0.09% of protein, 0.16% of fat, 1.07% of ash, 0.36% of phosphorus as determined following the iodine colorimetric reaction [15] and AOAC protocol [17] , respectively. Fibersym was cross-linked phosphorylated normal wheat starch and retained the granular form [5] . Amylose and amylopectin standards were obtained from Sigma Chemical Co. (St. Louis, MO, USA).…”

Section: Methodsmentioning

confidence: 99%

“…RS4 can be prepared by a variety of different chemical reactions such as esterification [2] , etherification [3] , and cross-linking [4] . RS4 is commercially available as a commercial RS ingredient in the food industry [5] . In the newly proposed regulations, which are given by the U.S. Food and Drug Administration, cross-linked phosphorylated starch (RS4) is accepted as a dietary fiber (FDA, 2019) [6] .…”

Section: Introductionmentioning

confidence: 99%

“…In the newly proposed regulations, which are given by the U.S. Food and Drug Administration, cross-linked phosphorylated starch (RS4) is accepted as a dietary fiber (FDA, 2019) [6] . Compares with traditional fibers, RS4 is a valuable ingredient as a fiber source when includes in food formulations at a relatively high level without noticeably sacrificing the textural property and sensory quality of the final products [5] , [7] . For instance, Aribas, Kahraman, & Koksel [7] reported that RS4 supplementation in spaghetti caused higher total dietary fiber content and comparable glycemic index value at the same bran supplementation level with lower negative effects on the total organic matter value, color and textural properties.…”

Section: Introductionmentioning

confidence: 99%

“…There are several studies investigating the effect of heat treatment on the enzymatic resistance of RS, high temperature tends to reduce the RS content because these treatments induce structural changes, by disrupting starch granules, melting crystallites, forcing molecular breakdown, creating new helical structures [10] . In a study investigating the effects of high-temperature processing on the digestibility properties of commercial RS2-4, it was found that high-temperature processing reduced the enzymatic resistance of HA50 (RS2), HA 70 (RS2), and Fibersym (RS4) but did not considerably alter the RS contents of Novelose 330 (RS3) and FiberRite (RS4) [5] . Thermal treatments are traditional methods for food processing, which may cause the damage in functional and sensory characteristics [11] .…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Modulating the in vitro digestibility of chemically modified starch ingredient by a non-thermal processing technology of ultrasonic treatment

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Xiao

Ouyang

et al. 2021

Ultrasonics Sonochemistry

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Effects of cereal grain cell wall composition and structure on starch digestion

et al. 2023

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BACKGROUND Wheat is an important food crop, and its characteristics vary depending on the region of cultivation; different environments have varying effects on the composition of the grains. We previously reported the effects of environmental factors on wheat grain cell wall composition and structure. The variations in the structure of aleurone cell walls between different wheat samples were examined to determine the effects of aleurone cell walls on grain starch digestion properties. Ten different varieties of wheat grains with different aleurone cell wall structure and composition constituted a simple research system used to investigate their effect on the starch digestion of bread. RESULTS The aleurone cell wall thickness ranged from 3.05 μm to 4.67 μm, and the arabinose to xylose ratio of water‐extractable arabinoxylan was in the range 0.79–0.97. With the increase in arabinoxylans content or cell wall thickness, the total digestibility of starch within the bread decreased; this phenomenon may be related to the changes in the interaction between polysaccharides and starch granules in this process. CONCLUSION The results of the present study showed that the wheat cell wall structure has a great impact on starch hydrolysis, indicating that the change in the digestibility of starch in flour and bread may be a result of changes in the cell wall structure leading to different combinations, thus affecting digestibility. The present study showed that the cell wall combines the starch granules during the bread‐making process; thus, the diffusion of enzymes through the cell wall was hindered. © 2023 Society of Chemical Industry.

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In vitro digestibility of different types of resistant starches under high-temperature cooking conditions

Cited by 28 publications

References 38 publications

Gluten-free cookies with low glycemic index and glycemic load: optimization of the process variables via response surface methodology and artificial neural network

Gluten-free cookies with low glycemic index and glycemic load: optimization of the process variables via response surface methodology and artificial neural network

Modulating the in vitro digestibility of chemically modified starch ingredient by a non-thermal processing technology of ultrasonic treatment

Effects of cereal grain cell wall composition and structure on starch digestion

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