Physicochemical properties, in vitro starch digestibility, and estimated glycemic index of resistant starch from cowpea (Vigna unguiculata) starch by autoclaving-cooling cycles

Ratnaningsih, Nani; Suparmo,; Harmayani, Eni; Marsono, Yustinus

doi:10.1016/j.ijbiomac.2019.09.092

Cited by 68 publications

(73 citation statements)

References 44 publications

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“…The observed peaks at 1081 and 1022 cm −1 indicate stretching of the anhydroglucose C-O ring, which related to polysaccharide molecules [29]. In addition, the peak at 928 cm −1 was assigned to polysaccharides with α-1,4 glycosidic linkage [30]. Several studies have reported that observed absorption bands at 1047 and 995 cm −1 are the crystalline region of starch, whereas a band at 1022 cm −1 is characterized as an amorphous region of starch [6,31].…”

Section: Ftir Spectroscopymentioning

confidence: 96%

Physicochemical and Functional Characteristics of RD43 Rice Flour and Its Food Application

Suklaew

Chusak

2020

Foods

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The increased use of a new rice cultivar is the result of increasing consumer demands for healthier choices. In this study, physicochemical, thermal, pasting, and functional properties of flour from RD43 rice, a new rice variety, and its food application were investigated. RD43 rice flour demonstrated an irregular and polyhedral shape with a volume mean diameter of 103 ± 0.15 µm. In addition, the amylose content of RD43 rice and Hom Mali rice flour was 19.04% and 16.38%, respectively. The X-ray diffraction (XRD) and Fourier Transforms Infrared (FTIR) confirmed the presence of a V-type crystalline structure and less crystallinity in RD43 rice flour, which resulted in a significant reduction of the water absorption index (WAI), swelling power (SP), water solubility index (WSI), gelatinization temperature, and pasting properties. Comparing with Hom Mali rice flour, RD43 rice flour had greater ability to disrupt cholesterol micellization and bind bile acid. Furthermore, it had lower starch digestibility, with a lower percentage of rapidly digestible starch (RDS) and higher percentage of undigestible starch than Hom Mali rice flour. Moreover, steamed muffins based on RD43 rice flour had lower starch digestibility than Hom Mali steamed muffins. The sensory analysis showed no significant differences between Hom Mali and RD43 steamed muffins. The findings suggest that RD43 rice flour could be an alternative ingredient for lowering the glycemic index of food products.

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Section: Ftir Spectroscopymentioning

confidence: 96%

Physicochemical and Functional Characteristics of RD43 Rice Flour and Its Food Application

Suklaew

Chusak

2020

Foods

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“…Based on physical and chemical attributes, resistant starch can be classified into five groups as RS 1 (physically inaccessible), RS 2 (raw starch granule), RS 3 (retrograded starch), RS 4 (chemically modified), and RS 5 (Amylose-lipid complex) [4]. Among all types of resistant starches, Resistant starch type 3 has greater commercial importance due to its high nutritional value and the crystalline polymorphs structure with a high endothermic transition (120–165 °C).…”

Section: Introductionmentioning

confidence: 99%

“…Several research studies have reported the formation of resistant starch type 3 by a repeated cycle of autoclaving-cooling treatment and freeze-thawing treatment. In a research study by Ratnaningsih [4], the resistant starch content and thermal stability of cowpea starch were observed to increase while GI decreased with the autoclaving-cooling treatment. Shrestha et al [8] modified native green banana starch into resistant starch type 3 by lintnerization followed by autoclaving treatment.…”

Section: Introductionmentioning

confidence: 99%

Effects of Lintnerization, Autoclaving, and Freeze-Thaw Treatments on Resistant Starch Formation and Functional Properties of Pathumthani 80 Rice Starch

Raungrusmee

Anal

2019

Foods

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The objective of this study was to assess the effects of lintnerization, autoclaving, lintnerization followed by autoclaving, and freeze thawing treatments on the production of resistant starch from Pathumthani 80 (RD 31) rice. The produced resistant starch was further evaluated for some important physicochemical properties including pasting properties, swelling behavior, digestibility, water holding capacity, and functional properties including glycemic index and antioxidant properties. The lintnerization treatment and autoclaving significantly (p ˂ 0.05) increased resistant starch content to 64% (w/w) and gave the lowest glycemic index (46.12%). The lintnerization followed by autoclaving treatment significantly increased the solubility and water holding capacity, reduced the swelling power, and disrupted the crystalline structure of the starch granules. The native rice starch with autoclave treatment exhibited the highest swelling power among the samples, while the acid hydrolyzed starch was followed by autoclave treatment showing the lowest swelling power (1 g/g) at 90 °C. Fourier transform infrared analysis revealed the modified structures and bonding of the starch materials with the shifting of C=O stretch. However, the antioxidant properties and pasting properties were observed to decrease with the lintnerization, autoclaving, and freeze-thawing treatment of the native starch. The highly resistant starch content and low glycemic index value of the autoclaved RD 31 starch indicates the potential of the resistant starch’s application for the formulation of functional foods targeting the diabetic population.

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“…The estimated glycaemic index (eGI) of the CS was found to vary between 45.46 and 48.14, which classify the starch as a low glycaemic food (Ratnaningsih et al, 2017). In a more recent study, Ratnaningsih et al (2020) found that the amylose content of CS correlated positively with the RS content, suggesting the impact of starch composition on RS. According to Hoover et al (2010), the variation in the digestibility of legume starches may be due to the ratio of amylose to amylopectin, granule size, degree of crystallinity, type of crystalline polymorphic form, the molecular structure of amylopectin.…”

Section: In Vitro Digestibilitymentioning

confidence: 99%

“…The reduction in setback viscosity after irradiation indicated that gamma-irradiated CS has the potential for use in baked products. Ratnaningsih et al (2020) recently reported the effect of autoclaving-cooling cycles (single, triple, quintuple) on the physicochemical properties, in vitro starch digestibility and eGI of CS. The modification process decreased the eGI of CS, which was associated with a change in crystallinity from the C A -type to a mixture of the B-and V-types.…”

Section: Modificationmentioning

confidence: 99%

A review on the physicochemical properties and potential food applications of cowpea (Vigna unguiculata) starch

Oyeyinka

Adebo

Oyedeji

et al. 2020

Int J of Food Sci Tech

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Cowpea is a food legume with high protein and carbohydrate contents, which could be explored in addressing food and nutritional challenges in many parts of the world. However, some cowpea varieties are difficult to cook, resulting in high energy requirements and greater loss of nutrients. Since the bulk of carbohydrate in cowpea is starch, this component may be explored as an alternative starch source for various industrial applications, especially because cowpea starch is rich in resistant starch with several beneficial physiological effects. Hence, this review summarises the present knowledge on the isolation, composition, physicochemical properties and modification methods of cowpea starch. Future studies that are required to produce cowpea starch with novel properties were highlighted and the need to apply modified cowpea starch in food systems were also noted.

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Physicochemical properties, in vitro starch digestibility, and estimated glycemic index of resistant starch from cowpea (Vigna unguiculata) starch by autoclaving-cooling cycles

Cited by 68 publications

References 44 publications

Physicochemical and Functional Characteristics of RD43 Rice Flour and Its Food Application

Physicochemical and Functional Characteristics of RD43 Rice Flour and Its Food Application

Effects of Lintnerization, Autoclaving, and Freeze-Thaw Treatments on Resistant Starch Formation and Functional Properties of Pathumthani 80 Rice Starch

A review on the physicochemical properties and potential food applications of cowpea (Vigna unguiculata) starch

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