Structural characteristics of slowly digestible starch and resistant starch isolated from heat–moisture treated waxy potato starch

Lee, Chang Joo; Moon, Tae Wha

doi:10.1016/j.carbpol.2015.02.035

Cited by 52 publications

(20 citation statements)

References 31 publications

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“…The literature reports GI values for french fries ranging from 70 to 107 (Food and Agriculture Drganization, 1998;Foster-Powell et al, 2002;Sidney University Glycemic Index Research Service, 2011). However, lower values were found in this study (Table 3), emphasizing the influence and importance of processing on the bioavailability of potato starch, as reported by Lee & Moon (2015).…”

Section: Resultscontrasting

confidence: 63%

Influence of heat treatment on the sensory and physical characteristics and carbohydrate fractions of french-fried potatoes (Solanum tuberosum L.)

et al. 2015

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Section: Resultscontrasting

confidence: 63%

Influence of heat treatment on the sensory and physical characteristics and carbohydrate fractions of french-fried potatoes (Solanum tuberosum L.)

et al. 2015

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“…SDS is also getting attention for product development because of its potential health benefit, influencing satiety, physical performance, glucose tolerance enhancement and blood lipid level reduction [27].…”

Section: Citation: Bonilla Ar Cubero E Reyes Y (2017) Bean (Phaseolmentioning

confidence: 99%

“…Analyzing data by clusters have the advantage of identifying consumers with similar preferences [28][29][30], which is a good strategy for new product development [27,30].…”

Section: Consumer Acceptancementioning

confidence: 99%

Bean (Phaseolus vulgaris) Treatments Effect on Starch Digestible Fractions and Consumer Acceptability in the Production of Bean Wheat Cookies

Leiva¹,

Castillo²,

Cruz³

2017

J Food Nutr Disor

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The effect of bean (Phaseolus vulgaris L) treatment (raw bean flour, RBF, soaked bean gruel, SBG, and soaked and cooked bean paste, SCBP) in wheat composite cookie production on starch digestibility and consumer acceptability was evaluated. Cookies were prepared by substituting 50% of wheat flour by beans (dry weight basis). Control cookie was 100% wheat.More than 80% of trypsin inhibitor and 90% of alfa-amylase activity was destroyed in all bean cookies. Cookies prepared with RBF had the highest value for slow digestible starch (SDS) and resistant starch (RS) (p<0.05). The rest of bean cookies have similar amounts for SCBP whereas cookies prepared with SCB had the lowest RS value (p<0.05). Consumer acceptability showed that bean cookies were accepted by 68% of consumers and RBF cookies shows the highest level of acceptance. Raw bean flour can be used to increase RS and SDS in composite flour cookies.

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“…Numerous studies describe the isolation of potato starch from different varieties (Lee & Moon, ; Haque et al ., ; Singh et al ., ). But, there exists no study in the literature that reveals the effect of peeling and unpeeling of potatoes for the production of native starch.…”

Section: Introductionmentioning

confidence: 99%

Effect of peeling and unpeeling on yield, chemical structure, morphology and pasting properties of starch extracted from three diverse potato cultivars of Pakistan

Nawaz

Ali

Irshad

et al. 2019

Int J of Food Sci Tech

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The current study investigates the comparison and quality characteristics of starches isolated from potatoes using different processing methods from three commercial varieties: Lady Rosetta, Asterix and Challenger, for the first time in Pakistan. The analysis of variance revealed that starch yield significantly (P < 0.05) depended on total solids, peeling (12.7%, 12.0% and 12.0%) and unpeeling (15.0%, 14.0% and 14.0%) of potatoes compared to potato varieties for Lady Rosetta, Challenger and Asterix, respectively. Moreover, pasting properties, protein content, redness and yellowness were increased in those starches isolated without peeling while carbohydrates and lightness were increased in peeled potato starches. Furthermore, Fourier-transform infrared spectroscopy analysis revealed that protein (1200-1400 cm À1 ) was present in starch extracted without peeling. Besides, scanning electron microscopy analysis revealed oval-shaped starch granules with no impurities in peeled potato starch. The findings suggest the suitability of peeling process for obtaining a high-quality pure starch.Keywords Fourier-transform infrared spectroscopy, peeled and unpeeled potato, potato starch, rapid visco analyser, scanning electron microscopy.Study of starch yield and quality A. Nawaz et al.

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Structural characteristics of slowly digestible starch and resistant starch isolated from heat–moisture treated waxy potato starch

Cited by 52 publications

References 31 publications

Influence of heat treatment on the sensory and physical characteristics and carbohydrate fractions of french-fried potatoes (Solanum tuberosum L.)

Influence of heat treatment on the sensory and physical characteristics and carbohydrate fractions of french-fried potatoes (Solanum tuberosum L.)

Bean (Phaseolus vulgaris) Treatments Effect on Starch Digestible Fractions and Consumer Acceptability in the Production of Bean Wheat Cookies

Effect of peeling and unpeeling on yield, chemical structure, morphology and pasting properties of starch extracted from three diverse potato cultivars of Pakistan

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