Rheological properties, structure and digestibility of starches isolated from common bean (Phaseolus vulgaris L.) varieties from Europe and Asia

Zhang, Chuangchuang; Narayanamoorthy, Shwetha; Ming, Shuangxi; Li, Kehu; Cantré, Dennis; Sui, Zhongquan; Corke, Harold

doi:10.1016/j.lwt.2022.113352

Cited by 26 publications

(15 citation statements)

References 34 publications

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“…Peaks 572.00 cm −1 and 522.56 cm −1 of control noodles showed the strong stretching in vibration bonds of C–Br. The peak at 1647.03 cm −1 and 1010.14 cm −1 reflects the adsorbed water bending vibration and amorphous fractions respectively (Zhang et al ., 2022).…”

Section: Resultsmentioning

confidence: 99%

“…Peaks 572.00 cm −1 and 522.56 cm −1 of control noodles showed the strong stretching in vibration bonds of C-Br. The peak at 1647.03 cm −1 and 1010.14 cm −1 reflects the adsorbed water bending vibration and amorphous fractions respectively (Zhang et al, 2022). The 5% concentration of BB revealed seven peaks detected at 3273.53 cm −1 , 2360.12 cm −1 , 1648.44 cm −1 , 1540.17 cm −1 , 1148.67 cm −1 , 1011.12 cm −1 and 570.42 cm −1 .…”

Section: Fourier Transform Infrared Spectroscopy (Ftir)mentioning

confidence: 96%

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Volarisation of Brewer's spent grain for noodles preparation and its potential assessment against obesity

Anisha

Kaushik

Kumar

et al. 2023

Int J of Food Sci Tech

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Brewer's spent grain is the most prevalent low-cost by-product of brewing industry, contributing to about 85% of all by-products produced. It is of interest for food industry applications because of its high nutritional value (fibres, protein and bioactive substances). The objective of this study was to determine the effects of different brewer's spent grain composition usage on various quality criteria of noodles as well as to investigate the possible usage opportunities and assessments of them in the production of noodles against obesity. For this purpose, noodle production was carried out using five different compositions of brewer's spent grain barley, barley and wheat, barley and rice, barley and maize, barley and finger millets, all at different concentrations (5%, 10%, 15% and 20%). Various quality criteria of the noodles were determined. Noodles made with the addition of barley and maize spent grains were found to be high in physio-chemical and nutritional properties, and amylase and lipase inhibition assay. Concentration above 15% of spent grains affected the texture of the noodles. From the sensory evaluation, 10% concentration of barley and maize noodles was selected as it had good texture, colour and appearance. It was comparatively good in taste and aroma from other samples.

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Section: Resultsmentioning

confidence: 99%

Section: Fourier Transform Infrared Spectroscopy (Ftir)mentioning

confidence: 96%

Volarisation of Brewer's spent grain for noodles preparation and its potential assessment against obesity

Anisha

Kaushik

Kumar

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

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“…[ 15 ] The bands at 1150 and 1077 cm −1 are related to the C–O bond stretching. [ 35 ] Compared to native starch, the OSA‐modified starch showed a transmittance band at 1570 cm −1 which can be attributed to the asymmetric stretching vibration of carboxyl group (COOH) or carboxylate group (COO─) introduced by the OSA reagent, confirming that the succinyl group was able to esterify the starch chains, [ 36 ] while the starch treated with CA showed a peak around 1720 cm −1 . This peak was not exhibited by the native starch.…”

Section: Resultsmentioning

confidence: 99%

In Vitro Digestibility and Physicochemical Properties of Huauzontle (Chenopodium nuttalliae) Starch

et al. 2023

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Huauzontle is an undervalued and little-studied pseudocereal crop whose seeds contain relatively high starch contents. There is scarce information on the structural, physicochemical, functional, and nutritional characteristics of native huauzontle starch (HS), and its modification has not been documented until today. HS is modified with citric acid (CA) and octenyl succinic anhydride (OSA) to different degrees of substitution. HS starch granules are irregular, angular, and polygonal in shape, with almost smooth surfaces, and mean diameter of 1.37 ± 0.09 µm. The apparent amylose content of the CA and OSA-modified starches is lower than for HS but increases as the degree of substitution of CA and OSA increases. Deconvolved FTIR spectra shows that the ratio 1047/1022 decreases in the modified starches with increasing CA and OSA concentrations, indicative that both treatments alter the chain packing and generate more amorphous regions. The resistant starch increases with the OSA-modification, while the rapidly digestible starch increases with the CA-modification. Native and OSA-modified starches show higher pasting viscosities than the CA-modified starch. CA-and OSA-modified starches have an improved solubility, swelling power, and water retention capacity than HS. These results indicate that modified huauzontle starch presents highly desirable characteristics for its application in food.

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“…In addition, starch and amylose content, as well as branch chain length distribution of amylopectin, granule size, crystallinity degree, polymorphic composition, granular pores, fissures, and channels within the granule also are important know properties that influence the digestion of starch. [80] The glycemic index (GI) has a strong influence on postprandial metabolism and is the kinetic component commonly used to verify the postprandial blood glucose response to starchy foods. [79] GI ≤55 is classified as low GI, while foods with a GI between 56 and 69 have medium GI and those above 70 are considered high GI.…”

Section: Digestibility Of the Starches Isolated From Unconventional S...mentioning

confidence: 99%

“…The gelatinization that occurs during thermal treatment increases the starch digestibility because this process turns the molecules into an amorphous state, that is, readily hydrolyzable than crystalline molecules by amylase. [80] It is also important to highlight that the assay to perform in vitro digestibility tests for unconventional seed starch sources (Table 3) was not standardized. The 𝛼-amylase concentration and type (salivary or pancreatic or both), the use of amyloglucosidase or not, the different time processes, and the use of acid procedures (stomach conditions) that can affect starch enzymatic response are important conditions that also must be considered when treating and comparing data.…”

Section: Digestibility Of the Starches Isolated From Unconventional S...mentioning

confidence: 99%

Physicochemical Properties and Potential Food Applications of Starches Isolated from Unconventional Seeds: A Review

et al. 2023

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Starch is a natural carbohydrate that is commonly isolated from conventional sources such as corn, cassava, potato, wheat, and rice. However, in recent years new sources of starch have been studied, named as unconventional sources, usually from seeds and legumes, which have comparable properties to traditional starch sources. In recent years, new sources of starch from various seeds have been observed, including durian (Durio zibethinus Murr.), jackfruit (Artocarpus heterophyllus), loquat (Eriobothrya japonica), lychee (Litchi chinensis Sonn.), mango (Mangifera indica), tamarind (Tamarindus indica L.), pine, or pinhão (Araucaria angustifolia), etc. On a laboratory scale, the extraction of starch from unconventional sources has generally been carried out with water, however, despite being an old method, good efficiencies have been obtained. In this review, it is shown that starches from unconventional sources have promising physicochemical properties, good digestibility performance, and applicability in the food area.

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Rheological properties, structure and digestibility of starches isolated from common bean (Phaseolus vulgaris L.) varieties from Europe and Asia

Cited by 26 publications

References 34 publications

Volarisation of Brewer's spent grain for noodles preparation and its potential assessment against obesity

Volarisation of Brewer's spent grain for noodles preparation and its potential assessment against obesity

In Vitro Digestibility and Physicochemical Properties of Huauzontle (Chenopodium nuttalliae) Starch

Physicochemical Properties and Potential Food Applications of Starches Isolated from Unconventional Seeds: A Review

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