Optimized germinated soybean/cornstarch extrudate and its in vitro fermentation with human inoculum

Cruz-Ortiz, R.; Gutiérrez‐Dorado, Roberto; Osorio-Dı́az, Perla; Alvarado-Jasso, Guadalupe Monserrat; Tornero-Martínez, Antonio; Guzmán‐Ortiz, Fabiola Araceli; Mora‐Escobedo, Rosalva

doi:10.1007/s13197-019-04116-7

Cited by 6 publications

(7 citation statements)

References 33 publications

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“… [44,45] Studies have shown that the lower the pH of the gut environment, the higher the SCFAs production. Inulin ingestion lowers the pH of the cecum; that is, inulin creates a more acidic environment in the colon that is conducive to increased SCFAs production [46–48] …”

Section: Physiological Function Of Inulinmentioning

confidence: 99%

The Leap of Inulin Fructans from Food Industry to Medical Application

Zhou

Wang

et al. 2023

Chemistry & Biodiversity

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As a dietary supplement, the efficacy of prebiotics has become a hot issue in recent years. Inulin is one of internationally recognized prebiotics and belongs to a group of non‐digestible and fermentable carbohydrates. Currently, the food industry is increasingly using prebiotic inulin as a health‐promoting substrate, not just as food supplement. In addition, inulin has also shown great promise in the treatment of various diseases. This article reviews the application of inulin in the food industry and summarizes physiological function of inulin. Through the review and prospect of the research on obesity, diabetes and mental illness, it provides the theoretical basis for the joint development of inulin in food industry and medical application.

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Section: Physiological Function Of Inulinmentioning

confidence: 99%

The Leap of Inulin Fructans from Food Industry to Medical Application

Zhou

Wang

et al. 2023

Chemistry & Biodiversity

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“…Additionally, sprouted legume flours are a good source of antioxidant compounds, as well as protein, and have been used in the formulation of extruded products (Serrano-Sandoval et al, 2019;Gong et al, 2018). Cruz-Ortiz et al (2020) obtained extrudates with a low glycemic index and high RS content when used 44% of germinated soybean flour and 56% of maize starch. Hegazy et al (2017) reported that the addition of germinated chickpea and tomato to maize snack improved the nutritional value and antioxidant activity of the extrudates due to the decrease of phytic acid and tannic acid and higher protein digestibility.…”

Section: Introductionmentioning

confidence: 97%

“…Cruz‐Ortiz et al. (2020) obtained extrudates with a low glycemic index and high RS content when used 44% of germinated soybean flour and 56% of maize starch. Hegazy et al.…”

Section: Introductionmentioning

confidence: 99%

Germinated chickpea–maize extrudates with high protein content and reduced starch digestibility

Serrano‐Sandoval

Guardado‐Félix

Millán

et al. 2022

Journal of Food Science

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The objective of this study was to produce maize extrudates supplemented with germinated chickpea flour to increase the contents of resistant starch (RS) and protein. Six extrudates were formulated using maize grits (ME), germinated chickpea flour (GCE) and different blends of maize and 10%, 20%, 30%, or 40% of germinated chickpea flour (MGCE‐10, MGCE‐20, MGCE‐30, or MGCE‐40). Increase of RS was observed in the defatted samples due to germinated chickpea flour addition. In the nondefatted samples, the highest content of RS was observed in GCE followed by ME and the different MGCE. Interaction between fat, starch, and protein by improved intramolecular association was assessed by Fourier transform‐ infrared spectroscopy (FTIR). Amylose–lipid complexes in nondefatted samples increased the content of RS in comparison to defatted samples. The highest expansion index was obtained in MGCE‐30 and MGCE‐40. ME had the highest hardness and crispiness. Germinated chickpea flour increased the water absorption index (WAI), but reduced water solubility index (WSI) when it was combined with maize grits to produce extrudates. The in vitro protein digestibility (IVPD) was higher in the GCE and MGCE with more than 20% of germinated chickpea flour compared to ME. MGCE‐20 and MGCE‐30 showed the highest acceptability of the supplemented extrudates with 50% more protein than ME, a similar IVPD to that of GCE, and good functional characteristics. Practical Application Combining maize and germinated chickpea flour is a good strategy to have a controlled digestibility of starch and increase the plant based protein content in healthier snacks.

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“…Numerous tests have shown that the resistant starch content decreases (or increases digestibility) after extrusion because the destruction of granular structures occurs. High damage of granular structure and reduction of RS content occur due to shear forces, thermal treatment and heat pressure (Cruz-Ortiz et al, 2020;Ye et al, 2018;Alsaffar 2011). Mahasukhonthachat et al (2010) proved that the digestibility of starch increased about ten times in extruded products compared to non-extruded ones.…”

Section: Introductionmentioning

confidence: 98%

The effect of extrusion cooking on resistant starch formation in rice flour snack enriched with chicory root

Đermanović¹,

Kojić²,

Krulj³

et al. 2021

J Proc Ener Agri

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The aim of this study was to evaluate the influence of extrusion process variables on the resistant starch content (RS) in a sample of rice snacks with added chicory root (addition: from 20-40%). The effect of different levels of feed moisture (16.3 to 22.5%) and screw speed (500 to 900) rpm, as well as chicory root addition, during extrusion cooking on the resistant starch content of extruded products, was investigated. Results of our experiments have demonstrated a decrease in the resistant starch content after extrusion, which is also observed in some other studies. The resistant starch content was in a range of 0.1302 g/100g to 0.5302 g/100g. According to Yoon's model, the screw speed had the greatest negative influence, while the increased feed moisture had a positive effect on resistant starch content, as well as the share of chicory addition.

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Optimized germinated soybean/cornstarch extrudate and its in vitro fermentation with human inoculum

Cited by 6 publications

References 33 publications

The Leap of Inulin Fructans from Food Industry to Medical Application

The Leap of Inulin Fructans from Food Industry to Medical Application

Germinated chickpea–maize extrudates with high protein content and reduced starch digestibility

The effect of extrusion cooking on resistant starch formation in rice flour snack enriched with chicory root

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