Individual or mixing extrusion of Tartary buckwheat and adzuki bean: Effect on quality properties and starch digestibility of instant powder

Abstract

IntroductionTartary buckwheat and adzuki bean, which are classified as coarse grain, has attracted increasing attention as potential functional ingredient or food source because of their high levels of bioactive components and various health benefits.MethodsThis work investigated the effect of two different extrusion modes including individual extrusion and mixing extrusion on the phytochemical compositions, physicochemical properties and in vitro starch digestibility of instant powder which consists mainly of Tartary buckwheat and adzuki bean flour.ResultsCompared to mixing extrusion, instant powder obtained with individual extrusion retained higher levels of protein, resistant starch, polyphenols, flavonoids and lower gelatinization degree and estimated glycemic index. The α-glucosidase inhibitory activity (35.45%) of the instant powder obtained with individual extrusion was stronger than that obtained with mixing extrusion (26.58%). Lower levels of digestibility (39.65%) and slower digestion rate coefficient (0.25 min−1) were observed in the instant powder obtained with individual extrusion than in mixing extrusion (50.40%, 0.40 min−1) by logarithm-of-slope analysis. Moreover, two extrusion modes had no significant impact on the sensory quality of instant powder. Correlation analysis showed that the flavonoids were significantly correlated with physicochemical properties and starch digestibility of the instant powder.DiscussionThese findings suggest that the instant powder obtained with individual extrusion could be used as an ideal functional food resource with anti-diabetic potential.

Effects of enzymatic hydrolysis technology on the physicochemical properties and biological activities of American ginseng beverages

“…Significantly, samples subjected to enzymatic hydrolysis displayed a marked decline in WAI value compared to untreated American ginseng beverages, whereas samples treated with successive enzymatic hydrolysis exhibited a more gradual fall. The WAI value was indicative of the integrity of starch in aqueous dispersion, which hinges on the availability of hydrophilic groups that can combine with water molecules along with the gel‐forming ability of amylose (Zhang et al., 2023 ). The reduction in WAI value may be attributed to the destruction of hydrophilic groups and the gel‐forming capacity of amylose consequential to amylase hydrolysis of American ginseng beverages.…”

“…The water absorption index (WAI) and water solubility index (WSI) of American ginseng beverage were determined following a previously established method with minor alterations (Zhang et al., 2023 ). Specifically, 2.00 g of the freeze‐dried (Vacuum freeze dryer, LGJ‐10, Beijing Songyuan Huaxing Biotechnology Co., Ltd) American ginseng beverage sample was taken and added to 25 mL of distilled water.…”

“…of American ginseng beverage were determined following a previously established method with minor alterations (Zhang et al, 2023).…”