Optimization and digestogram modeling of hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch using hot air oven, autoclave, and microwave treatments

Barua, Sreejani; Rakshit, Madhulekha; Srivastav, Prem Prakash

doi:10.1016/j.lwt.2021.111283

Cited by 21 publications

(17 citation statements)

References 40 publications

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“…The procedures, conditions, and equations apply to monoand multi-phasic starch digestograms for respective homogeneous and heterogeneous digestion patterns. It is noteworthy that starch digestion researchers (Aleixandre et al, 2021;Barua et al, 2021aBarua et al, , 2021bMahajan et al, 2022;Sopade, 2022) are pioneering examining some in vitro starch digestion models for the most appropriate ones for starch digestograms on mechanistic and predictability grounds. The robustness and universality of the procedures, conditions, and equations will be further enhanced with more studies to make this the universal much-needed golden step for modelling starch digestograms.…”

Section: Introductionmentioning

confidence: 99%

Homogeneities in in vitro starch digestion of compositionally heterogenous white wheat breads

Sopade¹

2022

Int J of Food Sci Tech

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Summary In vitro starch digestion of five fresh and shelved white wheat breads, compositionally heterogeneous, was investigated for heterogeneities or homogeneities in digestion patterns. The breads were significantly different (P ≤ 0.05) in some chemical and functional properties. The Rapid Visco‐Analyser (RVA) revealed different pasting properties in the breads, but the breads showed monophasic starch digestograms, as there were no practical slope changes or discontinuities in the digestograms. The monophasic starch digestograms were suitably described (r2 > 0.90; P ≤ 0.05) by five starch digestion kinetic models (the modified first‐order kinetic, Peleg, Paolucci‐Jeanjean, Logistic, and Weibull), and their parameters were mainly non‐significant (P > 0.05) between the breads. The heterogeneous breads were, therefore, homogeneous in their in vitro starch digestion patterns. The study also strengthens a novel modelling approach for starch digestograms to be widely used in starch digestion research, easing inter‐laboratory comparisons.

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Section: Introductionmentioning

confidence: 99%

Homogeneities in in vitro starch digestion of compositionally heterogenous white wheat breads

Sopade¹

2022

Int J of Food Sci Tech

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“…The density of starch particles prevails in US‐AL15, US‐AL30, US‐AL45 EFYS exhibited in lowering down the digestion rate and the highest decrease of that predominates in US‐AL45 EFYS. Barua, Rakshit, and Srivastav (2021) also studied digestogram modeling of heat moisture treated EFYS and reported similar trend of reduction in D ∞ for all the modified EFYS using first‐order kinetics, Paolucci Jeanjean, Logistic, and Waliszweski models. Table 3 summarizes the adjusted coefficient of determination (

R_{Adj}^{2}

) for the first‐order kinetics model ranged from 0.975–0.997, 0.951–0.99 for Michaelis–Menten model, 0.98–0.995 for Paolucci Jeanjean, 0.951–0.983 for logistic model, and 0.972–0.996 for Weibull model.…”

Section: Resultsmentioning

confidence: 74%

“…Relatively rapidly digestible starch (RDS) and slowly digestible starch (SDS) are the starch fractions that are digestible within 20 and 120 min after intake, respectively. The fraction of starch which is not digestible after 120 min of digestion is referred to as resistant starch (RS) and considered as an important functional polymeric carbohydrate ingredient for the digestion process (Barua, Khuntia, Srivastav, & Vilgis, 2021; Barua, Rakshit, & Srivastav, 2021; Barua & Srivastav, 2017). RS acts as a beneficial ingredient for lowering the starch digestibility which is helpful for diabetic and obese patients.…”

Section: Introductionmentioning

confidence: 99%

Characterization and digestogram modeling of modified elephant foot yam (Amorphophallus paeoniifolius) starch using ultrasonic pretreated autoclaving

Barua

Tudu

Rakshit

et al. 2021

J Food Process Engineering

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Native elephant foot yam starch (EFYS) is highly digestible, and it is not recommendable for consumption by diabetic and obese people. To address this problem, the current study focuses on the amendments in various properties (such as functional properties, whiteness index, amylose content, morphology, and digestion) of EFYS using ultrasonication (US) and US pretreated autoclave (AL) modification with varied time viz. 15, 30, and 45 min. Both the treatments enhanced the water absorption, swelling power, and solubility of EFYS. US‐assisted AL treatment was responsible for increasing the resistant starch (RS) fraction and the highest increment was observed in US‐AL45 EFYS (39.13 ± 1.19 %) as compared to the native counterpart (30.65 ± 1.06 %). Molecular aggregations were observed in all US‐AL EFYS, whereas US treatment broke the agglomerations and increased the intergranular spaces. FTIR analysis revealed the highest increase in ordered to amorphous starch (1047/1022 cm−1) in US‐AL45 EFYS followed by native and others modified EFYS. The highest increase in amylose content was notable in US‐AL45 (10.02 ± 0.08 %) as compared to other native and others treated EFYS. To understand the kinetic behavior of the native and modified EFYS, first‐order kinetics, Michaelis–Menten, Paolucci Jeanjean, Logistic, and Weibull models were applied. The digestogram models highlighted the highest digestibility in native EFYS, preceded by US, US‐AL 15, US‐AL 30, and US‐AL 45 EFYS. US‐AL 45 EFYS showed the highest change in all the functional properties as compared to native and other modified EFYS. Practical applications Owing to the prevalent lifestyle diseases, a continuous evolution in nutritional behaviors has emerged. Although starch imparts consistency and quality to the commercial food products, its high digestibility results in harmful effects to diabetic and obese patients. Elephant foot yam is considered as a unique source of starch and its modification leads to a decrease in enzyme hydrolysis while making it health beneficial. Ultrasonic pretreated autoclaving is one such potential physical modification treatment which can facilitate toward decrease in enzyme digestibility of elephant foot yam starch (EFYS), yet enhancing its swelling properties that in turn leads to the growth of functional food processing industry. The findings of the study highlight the enzyme digestogram modeling of US and US‐AL modified EFYS in order to shed light on the mechanism that regulates them.

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“…Elephant foot yam (EFY, Amorphophallus paeoniifolius ) is a tropical tuber crop belonging to Araceae family are cultivated in humid regions of India, and South‐Eastern Asian countries (Barua et al, 2021). It is a promising resource of starch, fiber, variety of minerals and vitamins, and also contains major bioactive components including phenols, flavonoids, alkaloids, saponins, and tannins (Nagar et al, 2019; Suriya et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Influence of blanching treatment and drying methods on the nutritional composition, functional, and antioxidant properties of elephant foot yam ( Amorphophallus paeoniifolius ) flour

Suriya

Haripriya

Meera

et al. 2022

Food Processing Preservation

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Nutritional composition, mineral content, functional, and antioxidant properties of elephant foot yam (EFY) flour was studied with the effect of the recent food technological approaches. Different drying methods including solar drying, hot air oven drying, sun drying, and freeze-drying were utilized for the processing of EFY flour with and without blanching treatment was observed for a significant differences in antioxidant activity and reduction in antinutrients. FTIR revealed the presence of dense transitions in open-air conditions and mild dispositions under closed conditions.

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Optimization and digestogram modeling of hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch using hot air oven, autoclave, and microwave treatments

Cited by 21 publications

References 40 publications

Homogeneities in in vitro starch digestion of compositionally heterogenous white wheat breads

Homogeneities in in vitro starch digestion of compositionally heterogenous white wheat breads

Characterization and digestogram modeling of modified elephant foot yam (Amorphophallus paeoniifolius) starch using ultrasonic pretreated autoclaving

Influence of blanching treatment and drying methods on the nutritional composition, functional, and antioxidant properties of elephant foot yam ( Amorphophallus paeoniifolius ) flour

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