Kinetics of starch digestion in native and modified sweetpotato starches from an orange fleshed cultivar

Akanbi, Charles T.; Kadiri, Oseni; Gbadamosi, Saka O.

doi:10.1016/j.ijbiomac.2019.05.035

Cited by 20 publications

(15 citation statements)

References 31 publications

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“…Starch isolation from sweet potatoes (orange flesh cultivar) was carried out by adopting the procedure described by Akanbi, Kadiri, and Gbadamosi (). A pH‐shift processing technique described by Chavan, Mckenzie, and Shahidi () was adopted for the production of the soybean protein concentrate (SPC).…”

Section: Methodsmentioning

confidence: 99%

Texture profile analysis and stress relaxation characteristics of protein fortified sweetpotato noodles

Kadiri

Gbadamosi

Akanbi

2019

Journal of Texture Studies

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The mechanical stress relaxation and textual characteristics of starch noodles supplemented with soybean protein concentrate (SPC) was studied with an Instron texture analyzer. Noodles strength was observed to increase significantly with increased in SPC concentration from 0 to 20%. Noodles (ES30) formulated with the esterified starch and 30% SPC substitution had the highest deformation modulus index, initial break force, and maximum break force. The stress relaxation data was well fitted by the Maxwell and Peleg–Normand models though the latter was the most suited. The fitted parameters, F3 and λ1 had a higher sensitivity to changes in its viscoelastic properties when compared to k2 or %SR. A significant correlation was established between the stress relaxation index and textural parameters. The result of this study suggests that starch noodles with enhanced textural and break force characteristics can be formulated with 10–20% SPC substitution. Practical applications Dried noodles are formulated from raw noodles which have been dehydrated either by hot‐air drying or natural drying. It has the advantages of being low‐cost, easy to cook, and longer shelf‐life. Consumer's acceptance of cooked noodles depends majorly on its textural properties such as its elasticity, hardness, and smoothness. The extent of noodles hardness and its breakpoint features are an influencer of noodles breakage during packaging and shipping. The determination of modeling parameters describing these physical characteristics can help in the production of noodles with improved breakpoint index, textural features, and quality. Therefore, the effects of different percentage of SPC supplementation on the break force and stress relaxation characteristics of noodles formulated from sweet potato starch were evaluated in the present study.

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Section: Methodsmentioning

confidence: 99%

Texture profile analysis and stress relaxation characteristics of protein fortified sweetpotato noodles

Kadiri

Gbadamosi

Akanbi

2019

Journal of Texture Studies

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“…Wet milling is normally used on soft starch sources such as potato, cassava, sago pith, and lotus roots due to its low cost. [14,4,15] The alkaline extraction method could extract starch from various sources. [16,17] Steeping followed by alkaline extraction method is used for hard samples such as rice, nuts, sorghum, or wheat.…”

Section: Starch Sources and Isolationmentioning

confidence: 99%

Starch Modifications via Physical Treatments and the Potential in Improving Resistant Starch Content

et al. 2022

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Native starches from various plant origins have limitations in their physicochemical properties. These properties influence the qualities of formulated food products, especially in appearance, texture, structure, and taste. Therefore, modification is required to improve the properties and functionalities of starch. Additionally, starch modification is able to enhance functional food properties. Functional food refers to natural or processed foods that contain bioactive compounds, which are clinically proven to promote consumer's health. These bioactive compounds have targeting mechanisms that can manage, prevent, or treat diseases. Modified starches display improvement in resistant starch (RS) content that exhibit functional food properties such as having a low glycemic index and promotes thegrowth of probiotics; Lactobacillus sp. and Bifidobacterium sp. This review discusses the modification of starch, specifically heat moisture and microwave heat treatments, in improving the RS content. Furthermore, the relationship between RS and prebiotic properties of starch is also elaborated. Factors influencing the RS content include the amylose–amylopectin ratio and retrogradation period. Meanwhile, the influence of RS content on the prebiotic properties of modified starches is linked to its resistance to digestion. However, further investigation regarding the extent to which RS can contribute prebiotic properties is also an area of interest for future/subsequent exploration.

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“…are some other types of noodles product which are gluten-free. These noodles are rich in nutritional and functional values [47][48][49][50][51]. Figure 1 shows the flowchart for noodle processing.…”

Section: Gluten-free Noodlesmentioning

confidence: 99%

Celiac Disease Management through Gluten-Free Diets

Olawoye¹,

Kadiri²,

Fagbohun³

et al. 2021

Celiac Disease

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In recent times, there had been an increase in the consumption of food products made from cereals other than wheat flour. This is partly due to the surge or rise in wheat importation thereby led to a high foreign exchange spending for countries with comparative disadvantage in the cultivation and production of wheat grain. Aside from this, there had been a major concern on the health challenges emanating as a result of the consumption of food made from wheat flour. This health challenge is called celiac disease; an immune-mediated disease arising from the inability of the consumer to ingest gluten-containing products. This book chapter intends to write on the management of celiac disease using gluten-free diets.

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Kinetics of starch digestion in native and modified sweetpotato starches from an orange fleshed cultivar

Cited by 20 publications

References 31 publications

Texture profile analysis and stress relaxation characteristics of protein fortified sweetpotato noodles

Texture profile analysis and stress relaxation characteristics of protein fortified sweetpotato noodles

Starch Modifications via Physical Treatments and the Potential in Improving Resistant Starch Content

Celiac Disease Management through Gluten-Free Diets

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