Retrogradation properties and in vitro digestibility of wild starch from Castanopsis sclerophylla

Ding, Yueping; Wan, Jie; Liu, Chengmei; Shi, Xiaofei; Xue, Xindong; Prakash, Sangeeta; Zhang, Xiao

doi:10.1016/j.foodhyd.2020.105693

Cited by 22 publications

(11 citation statements)

References 79 publications

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“…The results are in good agreement with a previous study by Ding et al. [ 8 ] who observed a C‐type crystal structure for native CaS. Annealing caused no change in the crystalline pattern of CaS.…”

Section: Resultssupporting

confidence: 92%

“…XRD patterns of starch samples were performed on a Di system X‐ray diffractometer (Bede XRD Di system, Durham, UK) based on the method described in Ding et al. [ 8 ] with slight modifications. The test conditions were as follows: 40 kV and 200 mA with Cu Kα radiation ( λ = 0.154 nm), scanned from 5° to 40° (2 θ ) at a 4° min −1 rate.…”

Section: Methodsmentioning

confidence: 99%

“…To date, only few studies have researched the basic physicochemical properties and structure of CaS, such as granular morphology, crystalline pattern, in vitro digestibility, and gel and pasting properties. [ 6–8 ] CaS has high extent of retrogradation and poor nutritional properties. [ 8 ] A recent study suggests a high amount of rapidly digestible starch (RDS) in CaS.…”

Section: Introductionmentioning

confidence: 99%

“…[ 6–8 ] CaS has high extent of retrogradation and poor nutritional properties. [ 8 ] A recent study suggests a high amount of rapidly digestible starch (RDS) in CaS. [ 8 ] High RDS causes a sudden increase in the blood glucose level.…”

Section: Introductionmentioning

confidence: 99%

“…[ 8 ] A recent study suggests a high amount of rapidly digestible starch (RDS) in CaS. [ 8 ] High RDS causes a sudden increase in the blood glucose level. Although CaS has been consumed as food around for hundreds of years, the poor characteristics (high extent of retrogradation and poor nutritional properties) of CaS limit its application in food processing.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Annealing on Structural, Physicochemical, and In Vitro Digestive Properties of Starch from Castanopsis sclerophylla

et al. 2021

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Annealing is a hydrothermal treatment that changes the structural and functional properties of starches. This study investigates and compares the effects of one‐step annealing for 24 and 48 h, respectively, and two‐step annealing on the structural, physicochemical, and digestive properties of Castanopsis sclerophylla starch (CaS). Annealing has no effect on CaS morphology, crystalline pattern, and short‐range ordered structures. However, annealing decreases the swelling power, solubility, setback, and peak viscosity of CaS and increases its crystallinity and thermal stability. Post annealing, the rapidly digestible starch (RDS) of CaS decreases, the slowly digestible starch (SDS) increases while the resistant starch (RS) content of CaS remains unchanged. Comparing with One‐step annealing for 24 h, one‐step annealing for 48 h and two‐step annealing does not further change the RDS and SDS content of annealed CaS.

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Section: Resultssupporting

confidence: 92%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of Annealing on Structural, Physicochemical, and In Vitro Digestive Properties of Starch from Castanopsis sclerophylla

et al. 2021

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Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties

Alkobeisi

Varidi

et al. 2022

Food Science & Nutrition

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Milk standardization with solids (i.e., nonfat milk solids, MSNF) for yogurt manufacture is traditionally achieved by the addition of skim milk powder (SMP). However, the addition of SMP to milk‐based yogurt increases lactose content and decreases both protein content and gel firmness. Thus, in this work, quinoa flour (QF; 0%, 25%, 50%, 75%, and 100% w/w) was used to replace SMP in concentrated yogurt. The physicochemical, textural, and sensory properties and microstructure of the yogurt were evaluated during cold storage. Generally, protein content, water‐holding capacity, and L* value decreased, while syneresis, textural attributes, and viscosity increased with increasing QF content. The substitution of high levels of QF (>25%, w/w) for SMP led to significantly shorter fermentation times, as compared to the control sample. The scanning electron microscopy observations showed significant changes in the yogurt microstructure as a consequence of QF replacement. Samples with 25% (w/w) substitution of QF and control had the highest scores in overall acceptance. According to the results, QF could be applied as an interesting raw material for concentrating the milk‐based yogurt at substitution level of 25% (w/w).

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Enhancing circular economy: eco-friendly starch extraction and modification using fungal crude enzymatic extract from cocoa shell waste

dos Santos Reis,

Sampaio,

Oliveira

et al. 2024

Biomass Conv. Bioref.

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Retrogradation properties and in vitro digestibility of wild starch from Castanopsis sclerophylla

Cited by 22 publications

References 79 publications

Effect of Annealing on Structural, Physicochemical, and In Vitro Digestive Properties of Starch from Castanopsis sclerophylla

Effect of Annealing on Structural, Physicochemical, and In Vitro Digestive Properties of Starch from Castanopsis sclerophylla

Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties

Enhancing circular economy: eco-friendly starch extraction and modification using fungal crude enzymatic extract from cocoa shell waste

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