Resistant Starch and Its Applications

Li, Xuehong

doi:10.1007/978-981-13-1077-5_3

Cited by 9 publications

(7 citation statements)

References 69 publications

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“…and 7,8878 %DB., respectively. The mechanism of the HMT process starts from the disruption of the crystalline structure and the dissociation of the double-stranded structure, followed by a re-association process of a denser crystal structure (retrogradation) to form type 3 resistant starch (Li, 2018). The retrogradation process resulted in the crystal structure.…”

Section: Chemical Characterization Of the Flourmentioning

confidence: 99%

Characterization of Ganyong (Canna discolor) and Cowpea (Vigna unguiculata) Flour Affected by Heat Moisture Treatment

Yovani

Wangrimen²,

Fitriani

2022

J. Agri. Food. Sci. Tech.

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Cookies are food products that are often a consumption. High glycemic index (GI) cookies consumption causes increased diabetes mellitus (DM) cases. In addition, high GI cookies can improve obesity. DM and obesity lead to other complications and degenerative diseases. The low GI value cookies need to produce for diabetes mellitus prevention. This research is a preliminary study to produce raw material flour for low GI cookies. Heat moisture treatment (HMT) was applied to modify the Canna flour. Canna flour increased the moisture content to 34.39% wet base (w.b.), then dried at 92°C for 20.6 h. HMT process increased the resistance starch, soluble and insoluble fiber. Treated Ganyong flour has 2.16 % dry base (d.b.) soluble fiber, 30.19 % d.b., and 28.03% d.b. The result showed that HMT increased total dietary and soluble fiber. Those parameters are essential to low GI cookies for diabetes mellitus prevention. HMT also increased the whiteness index of Ganyong flour.

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Section: Chemical Characterization Of the Flourmentioning

confidence: 99%

Characterization of Ganyong (Canna discolor) and Cowpea (Vigna unguiculata) Flour Affected by Heat Moisture Treatment

Yovani

Wangrimen²,

Fitriani

2022

J. Agri. Food. Sci. Tech.

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“…However, the capacity to synthesize glycogen for storing glucose of human body is limited. The maximum storage capacity for storing glucose by glycogen is approximately 700 g (Li 2018). This capacity in muscle is in majority.…”

Section: Metabolism Of Digestible Starchmentioning

confidence: 99%

“…Gas production is another fermentation outcome, and particularly the production of methane can be considered as the final end product consuming hydrogen and carbon dioxide (Li 2010). In ruminant animals, methanogens are ubiquitous.…”

Section: Starchmentioning

confidence: 99%

“…In summary, the utilization of RS is a complex and cooperative process in the gut. Identifying bacteria or bacterial functions in fermentation of RS is important for predicting health outcomes of ingesting RS (Li 2010).…”

Section: Starchmentioning

confidence: 99%

“…A number of animal and human studies found that RS increased fecal excretion of SCFAs, specifically butyrate (Li 2010(Li , 2018. Particularly, esterified or acylated forms of RS such as acetylated, butyrated, or propionylated RS4 confer specificity in the delivery of SCFAs, because these starches already carry specific SCFAs (Li 2018). These SCFAs loaded on the starches are only released in the large intestine, leaving the residual starch available for fermentation.…”

Section: Bioactivities (Animal Experiments)mentioning

confidence: 99%

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Starch

Hu¹,

Miao²

2019

Handbook of Dietary Phytochemicals

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Starch, a common constituent of higher plants, is the major form in which carbohydrates are stored. This chapter first introduces chemistry structure, synthesis, digestion, metabolism, and bioavailability of starch. Based on its digestion rate and extent, starch is classified into rapidly digestible starch, slowly digestible starch, and resistant starch. Resistant starch cannot be digested in the small intestine but can be fermented in the large intestine. This chapter introduces five kinds of resistant starch and commercially manufactured products and describes the fermentation process of resistant starch in detail, including the metabolism pathways, the bacteria involved, and end products. The fermentability of resistant starch depends on its physical and chemical structure. Particularly, short-chain fatty acids, mainly acetate, butyrate, and propionate, are produced during fermentation of resistant starch. These short-chain fatty acids have considerable bioactives. As a result, consumption of resistant starch has many benefits, including the prebiotic effect, decreasing protein fermentation, keeping colon healthy, the hypoglycemic effect, the anti-obesity effect, reducing inflammation and oxidative stress, improving mineral absorption, etc.

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Starch and its Derivatives as Potential Source of Prebiotics

Pranoto

2022

Probiotics, Prebiotics and Synbiotics

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Resistant Starch and Its Applications

Cited by 9 publications

References 69 publications

Characterization of Ganyong (Canna discolor) and Cowpea (Vigna unguiculata) Flour Affected by Heat Moisture Treatment

Characterization of Ganyong (Canna discolor) and Cowpea (Vigna unguiculata) Flour Affected by Heat Moisture Treatment

Starch

Starch and its Derivatives as Potential Source of Prebiotics

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