Resistant starch derived from processed ragi (finger millet, Eleusine coracana) flour: structural characterization

Resistant Starch Derived from Extruded Corn Starch and Guar Gum as Affected by Acid and Surfactants: Structural Characterization

“…Mangala et al [24] obtained a maximum endothermic transition at 104°C in the DSC ther- Mangala et al [24] obtained a maximum endothermic transition at 104°C in the DSC ther- …”

“…The presence of inter-chain amylose association in resistant starch, produced by autoclave-cooling cycles, was indicated by an endothermic transition at 155°C [22,23,12,19]. However, Mangala et al [24] obtained an endotherm at a lower temperature (104°C). Extrusion has been successfully used for preparation of resistant starch from corn meal [25], however, information on structural studies by differential scanning calorimetry or X-ray diffraction was not reported.…”

“…Mangala et al[24] obtained a molecular weight of 1.4 × 10 6 Da for ragi starch using an autoclave method. The results show that the resistant starch residue of extruded starch has a molecular weight of 6.07 × 10 5 Da.…”

Enhancement of soluble dietary fibre, polyphenols and antioxidant properties of chapatis prepared from whole wheat flour dough treated with amylases and xylanase

“…It is possible that during preparation of chapati some of the components such as phenolics, carbohydrates and proteins present in flour would have contributed to the formation of insoluble dietary fibre. The formation of resistant starch from wheat and soybean starches during baking, extrusion or cooking was reported by several workers, and this resistant starch formed was reported as insoluble dietary fibre 28–32. However, in chapatis prepared from amylase‐treated doughs, the soluble dietary fibre content increased significantly compared with their respective flours and control chapatis (Table 3).…”

Structural characterization, physicochemical properties and in vitro digestion of finger millet–resistant starch prepared by different methods

“…However, there is very limited information about finger millet–resistant starch (FRS). Mangala et al ., (1999) found that the undigested material recovered from the ileum of rat intestine fed with processed finger millet exhibited a close similarity (almost comparable molecular weight) in some of its properties to that of RS isolated by an in vitro method. The finger millet was superior than other millet (pearl, foxtail, Proso, Barnyard, Little, Kodo), wheat and corn flour with respect to the RS content (Kaimal et al ., 2021), and it will be a best sustainable and environmentally friendly starch substitute for manufacturing of RS (Shobana et al ., 2007; Bora et al ., 2019).…”