Resistant Starch in Food Industry

Khalili, Leyla; Amini, Amir

doi:10.1007/978-3-319-16298-0_42

Cited by 9 publications

(7 citation statements)

References 60 publications

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“…After it reaches the colon undigested, it will be fermented by membrane microbiota (mainly probiotics) and cause pH reduction. Therefore, the environment will be undesirable for the growth of pathogenic microbiota and formation of carcinogenic cells (Khalili and Amini 2015).…”

Section: Health Effects Of Banana Bioactive Compoundsmentioning

confidence: 99%

Production, application and health effects of banana pulp and peel flour in the food industry

2019

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The past 20 years has seen rapid development of value-added food products. Using largely wasted fruit byproducts has created a potential for sustainable use of these edible materials. The high levels of antioxidant activity, phenolic compounds, dietary fibres and resistant starch in banana pulp and peel have made this tropical fruit an outstanding source of nutritive ingredient for enrichment of foodstuffs. Accordingly, processing of separate banana parts into flour has been of interest by many researchers using different methods (oven drying, spouted bed drier, ultrasound, pulsed vacuum oven, microwave, spray drying and lyophilization). Regarding the high level of bioactive compounds, especially resistant starch in banana flour, the application of its flour in starchy foods provides a great opportunity for product development, even in gluten free foods. This review aims to provide concise evaluation of the health benefits of banana bioactive components and covers a wide range of literature conducted on the application of different parts of banana and the flour produced at various ripeness stages in the food industry. Of particular interest, the impact of drying methods on banana flour properties are discussed.

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Section: Health Effects Of Banana Bioactive Compoundsmentioning

confidence: 99%

Production, application and health effects of banana pulp and peel flour in the food industry

2019

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“…Beside the aforementioned (Section 3) health benefits of banana due to its contents of antioxidant components (often referred to bioactive compounds), vitamins and nutrient precursors, as well as dietary fiber; it should be noted that resistant starch [81], one of the most important dietary fibers mainly obtained from green banana via drying, has increasingly gained attention for its capability of bringing about the production of 4C or 4C-less fatty acids for prevention of carcinogens in the human colorectal track [83,84]. Therefore, value-added sustainable drying processes can allow resistant starch RS derived from green banana to be one of the healthy food ingredients [85], promote the phenolic acid contents in green banana pulp flour (GBPuF) with improved physicochemical properties [85][86][87][88], and retain the color attributes of yellow/green banana peel flour (YBPeF/GBPeF) [89][90][91].…”

Section: Dried Pulp/peel Flour Of Banana (Fruit)mentioning

confidence: 99%

“…By drying unripe peeled bananas (first stage of ripening) in a dryer tunnel with temperatures ranging 52 to 58 • C and air velocity ranging 0.6 to 1.4 m/s, the comparatively higher resistant starch content (58.5 g/100 g dry basis) can be achieved at 55 • C under 1.0-1.4 m/s [92]. A recent drying reported that treating GBPF with pulsed-fluidized bed agglomeration (95 • C, 0.3 m s −1 pulse, 10 Hz, and 1 m/s air flow) resulted in a higher RS level with appealing physicochemical properties-a shorter wetting time and better dispersity in cold water [93]-whereas the combined treatment of ultrasonic and pulsed vacuum followed by convective drying does not reportedly promote the RS content and could even deplete such content under certain circumstances [83], and least favorable RS levels might possibly result from common oven drying (50-60 • C for 12-24 h) while GBPuF were being employed as samples [55].…”

Section: Dried Pulp/peel Flour Of Banana (Fruit)mentioning

confidence: 99%

Drying Applications during Value-Added Sustainable Processing for Selected Mass-Produced Food Coproducts

Yang

Sombatngamwilai

Yu³

et al. 2020

Processes

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Developing circular value chains for continuing the use of and reducing the waste of the resources of industrial processing would eliminate impairments to the environment. The generation of nutrient-dense byproducts and coproducts with high-moisture contents are considered to be an issue for global food industries. These byproducts and coproducts spontaneously undergo chemical, biochemical, or microbial deteriorations due to high storage-temperatures, and consequently are turned into direct animal feed sources or even just treated as waste with eutrophication activity. This review provides an overview of selected mass-produced botanical food byproducts and coproducts (BFBC) including soybean okara, wheat germ, banana, and spent coffee grounds, with respect to value-added sustainable processing via proper drying technologies being employed. This review includes the current production of the above-mentioned agricultural products, the nutritional aspects of them, and the sustainable utilization of their coproducts. Additionally, the possible drying kinetics for value-added prospects are discussed.

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“…Resistant starch is subdivided into five types: RS1, RS2, RS3, RS4, and RS5. Chemically modified starch is classified as type RS4 [ 65 ].…”

Section: Starch Citrates As Resistant Starchmentioning

confidence: 99%

Production and Properties of Starch Citrates—Current Research

Golachowski

Dróżdż

Golachowska

et al. 2020

Foods

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Starch modification by chemical reaction is widely used to improve the properties of native starch. Modified by citric acid, starch is characterized by specific properties resulting from the presence of citrate residues and as a result of cross-linking starch. The chemicals used for preparing starch citrates are safe for human health and the natural environment compared to the harsh chemicals used for conventional modifications. Starch citrates are traditionally produced by heating starch–citric acid mixtures in semi-dry conditions or by a heat moisture treatment. The conditions of the modification process (roasting temperature, heating time, citric acid dose) and the botanic source or genotype of starch determine the degree of substitution and the properties of the obtained preparations. Changes of starch properties occurring during esterification lead to reduced relative crystallinity, resulting in a decrease in the affinity for water, the gelatinization parameters, and the viscosity of starch citrate. However, one of the most important outcome of the modification is the formation of resistant starch (RS), which has increased resistance to the action of amylolytic enzymes. Currently, new methods for producing starch citrates with improved functional and rheological properties while maintaining the highest possible content of resistant starch are being sought. The article presents an overview of recent studies on the production, properties. And applicability of starch citrates with special attention paid to their role as preparations of resistant starch (RS). The use of citric acid for modification of starch is better for the technology process, while using cross-linking is better than simply using esterification.

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Resistant Starch in Food Industry

Cited by 9 publications

References 60 publications

Production, application and health effects of banana pulp and peel flour in the food industry

Production, application and health effects of banana pulp and peel flour in the food industry

Drying Applications during Value-Added Sustainable Processing for Selected Mass-Produced Food Coproducts

Production and Properties of Starch Citrates—Current Research

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