In vitro starch digestibility, estimated glycemic index and antioxidant potential of taro (Colocasia esculenta L. Schott) corm

Şimşek, Şebnem; El, Sedef Nehir

doi:10.1016/j.foodchem.2014.07.052

Cited by 79 publications

(47 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These results supported the research of Deka and Sit (2016) which modified the starch using microwave treatment and HMT. Simsek and El (2015) reported starch gelatinization temperatures which were indicated by the increase interactions between amyloseamylose, amylose-amylopectin and amylopectinamylopectin, hydrogen bond formation between molecules and formation of larger crystallite structures.…”

Section: Pasting Propertiesmentioning

confidence: 99%

“…The repeated process of autoclavingcooling may cause in the formation of the retrograded and crystallized amylose fraction . The amylose fraction bound to other amylose fractions via hydrogen bonds to form a double helix structure (Simsek and El, 2015). The structure of the double helix bound to the other double helix structures form crystals, therefore there was a recrystallization process of the amylose fraction, called RS3 formation process .…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Microstructure and physicochemical characteristics of modified taro starch after annealing, autoclaving-cooling and heat moisture treatment

Setiarto¹,

Kusumaningrum²,

Jenie³

et al. 2020

Food Res.

View full text Add to dashboard Cite

This study investigated the effects of annealing, autoclaving-cooling and heat moisture treatment on the microstructure and physicochemical characteristics of taro starch. The taro starch was treated by the annealing process (24 hrs, 50 o C), the heat moisture treatment (HMT) (moisture 25%, 3 hrs, 110 o C), and the autoclaving (15 mins, 121 o C)cooling (24 hrs, 4 o C) with 1 and 2 cycles. The results show that the autoclaving-cooling 2 cycles (AC-2C) changed the microstructure of taro starch into a very compact and dense structure because of formed double helix bound that cannot be hydrolyzed by pancreatic enzymes so it can be converted became resistant starch as the prebiotic source. Pasting properties analysis showed that AC-2C improved shear stress resistance, heat resistance and low retrogradation modified taro starch (MTS). The AC-2C treatment increased water binding capacity (73.84%), solubility (44.58%), and swelling power (16.71%) of MTS. The water-binding capacity had a positive correlation with solubility and swelling power. The AC-2C treatment increased amylose content (27.40%) and decreased reducing sugar level (6.36%) of MTS, so it can encourage the formation of resistant starch to improve the prebiotic properties of taro starch. Modified taro starch AC-2C is the best compared to HMT and annealing based on microstructure and physicochemical characteristics.

show abstract

Section: Pasting Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Microstructure and physicochemical characteristics of modified taro starch after annealing, autoclaving-cooling and heat moisture treatment

Setiarto¹,

Kusumaningrum²,

Jenie³

et al. 2020

Food Res.

View full text Add to dashboard Cite

show abstract

“…Starch digestibility in vitro was investigated according to the method adopted from Simsek and Nehir El (2015).…”

Section: In Vitro Starch Digestibilitymentioning

confidence: 99%

Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

Robert

Ahmad

et al. 2017

Food Chemistry

View full text Add to dashboard Cite

a b s t r a c tThe purpose of this study was to determine the effects of Pleurotus sajor-caju (PSC) powder addition at 0, 4, 8 and 12% levels on the nutritional values, pasting properties, thermal characteristics, microstructure, in vitro starch digestibility, in vivo glycaemic index (GI) and sensorial properties of biscuits. Elevated incorporation levels of PSC powder increased the dietary fibre (DF) content and reduced the pasting viscosities and starch gelatinisation enthalpy value of biscuits.The addition of DF-rich PSC powder also interfered with the integrity of the starch granules by reducing the sizes and inducing the uneven spherical shapes of the starch granules, which, in turn, resulted in reduced starch susceptibility to digestive enzymes. The restriction starch hydrolysis rate markedly reduced the GI of biscuits.The incorporation of 8% PSC powder in biscuits (GI = 49) could be an effective way of developing a nutritious and low-GI biscuit without jeopardizing its desirable sensorial properties.

show abstract

“…The RS contents were lower (14 and 8%) than those reported in the three aroid starches, but the SDS fractions were higher (17 and 14%). The differences obtained could be because isolated starch (present study) and flour [38] were used.…”

Section: In Vitro Digestion Propertiesmentioning

confidence: 99%

Characterization of the flour and starch of aroid cultivars grown in Mexico

et al. 2017

View full text Add to dashboard Cite

Starch isolated from three cultivars of the Araceae family (including Colocassia and Xanthosoma genus) harvested in Veracruz, Mexico was evaluated for its morphological and physicochemical characteristics. Starch content in aroid flours ranged from 62 to 80%. The isolated starch resulted in a powder with approximately 80% purity. The starch granules of aroid cultivars exhibited a polyhedral shape without porous surfaces and a wide size range of starch particles (0.9–22 μm). Amylose content ranged from 8 to 13%, and an A‐type X‐ray diffraction pattern was observed for the three cultivars. The gelatinization range was approximately 11°C with To up to 75°C. The gelatinization and retrogradation enthalpies were low (6.6–8.6 and 2.0–2.8 J/g, respectively). The highest peak viscosity was observed with Xanthosoma sagittifolium starch (196.1 cP); this cultivar showed the highest tendency to retrogradation, as evidenced by DSC. Raw starches presented high RS fractions, but this fraction decreased in the gelatinized counterparts. Aroid flour and starch can be used for food products due to their physicochemical and digestibility characteristics.

show abstract

In vitro starch digestibility, estimated glycemic index and antioxidant potential of taro (Colocasia esculenta L. Schott) corm

Cited by 79 publications

References 26 publications

Microstructure and physicochemical characteristics of modified taro starch after annealing, autoclaving-cooling and heat moisture treatment

Microstructure and physicochemical characteristics of modified taro starch after annealing, autoclaving-cooling and heat moisture treatment

Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

Characterization of the flour and starch of aroid cultivars grown in Mexico

Contact Info

Product

Resources

About