Resistant starch, amylose, and amylopectin content in breadfruit cookies as an alternative snack for individuals with diabetes mellitus

Fitriani, Z.A.; Dieny, Fillah Fithra; Margawati, Ani; Jauharany, Firdananda Fikri

doi:10.26656/fr.2017.5(1).418

Cited by 5 publications

(3 citation statements)

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“…Cookies, on the other hand, were more versatile. Pure breadfruit flour cookie showed similar sensory properties compared to a pure wheat flour cookie despite it containing significantly more resistant starch and amylose ( 100 ). In addition, low-fat high-protein cookies made with 20% breadfruit flour was not significantly different in sensory properties compared to a pure wheat flour cookies ( 101 ).…”

Section: Food Applications Of Breadfruit Flour and Starchmentioning

confidence: 99%

Breadfruit (Artocarpus altilis): Processing, nutritional quality, and food applications

2023

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Breadfruit is an underutilized but highly nutritive crop containing complex carbohydrates while being low in fat. It is also a good source of essential amino acids (leucine, isoleucine, and valine). With a better understanding of breadfruit’s morphology, its potential as a global solution to food security has been gaining popularity. Breadfruit has been forecasted to have a larger amount of suitable cultivable land area compared to major crops such as rice and wheat, making its cultivation more desirable. Due to its highly perishable nature, good post-harvesting and post-processing practices are essential to extend the shelf life of breadfruit for global transportation and consumption. This paper aims to provide a comprehensive review on various processing methods of flour and starch, nutritional significance and new food applications of this novel food staple. In this review, the effects of the different processing and post-processing methods of breadfruit flour and starch have been described, and the nutritional composition and application of breadfruit flour as an ingredient replacer in various food applications have been discussed. It is vital to understand the processing and post-processing methods of breadfruit flour to enhance its shelf-life, physicochemical and functional properties. Furthermore, a compilation of novel food applications has been done to promote its use in the food industry. In conclusion, breadfruit flour and starch are highly versatile for use in numerous food products with added health benefits.

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Section: Food Applications Of Breadfruit Flour and Starchmentioning

confidence: 99%

Breadfruit (Artocarpus altilis): Processing, nutritional quality, and food applications

2023

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“…Amylopectin plays a role in the stability of edible films. Meanwhile, amylose plays a role in the compactness of edible films [10] Sago starch that can be used to produce edible film has an amylose and amylopectin ratio of 27:73. Due to the high level of amylopectin, the edible film produced has a high permeability due to the effect of branched amylopectin structure [11].…”

Section: Introductionmentioning

confidence: 99%

The development of Aloe vera-based edible film with the addition of sago starch and glycerol for food packaging

Affandi

Utomo

Setijawaty

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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The edible film is a thin sheet material made of carbohydrates, protein or fat compounds. Research on the development of edible film is promising due to the increased plastic waste, which could disturb the environmental balance. The biodegradable nature of edible film provides an environmental-friendly material for packaging. Nevertheless, creating an edible film with similar properties to plastic will require extensive research. This research aims to develop Aloe vera-based edible film with the addition of sago starch as a texture enhancer and glycerol as a plasticizer and investigate the effect of different concentrations of sago starch on the physicochemical properties of edible film. In this research, six different concentration of sago starch was applied, which are 2.5%; 3%; 3.5%; 4%; 4.5%; and 5% (w/w). Each treatment was repeated four times. The result shows that the increase of sago starch concentration could increase the tensile strength and percent of elongation of edible film. On the contrary, the moisture content, water activity, and water vapor transmission rate (WVTR) were decreased. The range of tensile strength, percent of elongation, moisture content, water activity, and WVTR were 0.0254-0.4827 N/cm2, 46.67%-61,79%, 13.39%-16.65%, 0.559-0.636, and 5.6460-10.0810 g/m2/hour, respectively.

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“…[3] Based on digestion rate, starch is divided into three major categories: rapid digesting starch (RDS) which instantly hydrolyzed within 20 min after intake; slowly digestible starch (SDS), which is digested within 120 min of ingestion; and resistant starch (RS) known as weight loss wander food, which escaped digestion even after 120 min of ingestion and passes from the small intestine and reach large bowel undigested where resident bacteria may ferment it. [4,5] The resistant starch has many potential health benefits, including reduced risk of diabetes mellitus type II, [6] cardiovascular diseases, colorectal cancer, [7,8] and gastrointestinal abnormalities. [9] Whereas, thermal, acidic, or enzymatic treatment may all be used to synthesize it.…”

Section: Introductionmentioning

confidence: 99%

Understanding the Inhibitory Mechanism of Exogenous Protein on Enzymatic Preparation of Resistant Starch

Khan

Rahman

et al. 2023

Starch Stärke

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Enzymatic synthesis of resistant starch strongly depends on the food composition and their interaction with exogenous/endogenous proteins during preparation process. Therefore, the present study systematically investigates the inhibitory effect of egg albumin on pancreatic‐α‐amylase for synthesis of resistant starch from maize flour. The maximum inhibitory concentration of egg albumin is 5 mg mL−1 with % inhibition of 95.15% for pancreatic‐α‐amylase. Lineweaver burk plot reveals that Vmax is constant with and without addition of egg albumin. Whereas Km is increased in presence of albumin to achieve the same Vmax. Increase in the substrate concentration (Km) from 5 to 25 mg mL−1 leads to a decrease in enzyme inhibition. Moreover, the resistant starch content of enzymatically prepared resistant starch with and without albumin as compared to gelatinized maize starch (control) is increased. Scanning electron micrograph reveals interaction of egg albumin with maize starch as thread like aggregation. FTIR and XRD analysis reveal the increase in crystallinity of enzymatically treated maize starch against control. Moreover, egg albumin is negatively associated with enzymatic hydrolysis by preventing its access to maize starch granule and act as a competitive inhibitor. As a result of this interaction decrease in resistant starch yield from maize starch is investigated by enzymatic treatment.

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Resistant starch, amylose, and amylopectin content in breadfruit cookies as an alternative snack for individuals with diabetes mellitus

Cited by 5 publications

References 0 publications

Breadfruit (Artocarpus altilis): Processing, nutritional quality, and food applications

Breadfruit (Artocarpus altilis): Processing, nutritional quality, and food applications

The development of Aloe vera-based edible film with the addition of sago starch and glycerol for food packaging

Understanding the Inhibitory Mechanism of Exogenous Protein on Enzymatic Preparation of Resistant Starch

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