Effect of Processing on Slowly Digestible Starch and Resistant Starch in Potato

2008 ◽  
Vol 60 (9) ◽  
pp. 500-507 ◽  
Author(s):  
Suman Mishra ◽  
John Monro ◽  
Duncan Hedderley
Keyword(s):  
Resistant Starch ◽  
Slowly Digestible Starch

scholarly journals Starch digestibility and sensory acceptance of gluten free foods prepared with tannin sorghum flour

2019 ◽  
Vol 54 ◽  
Author(s):  
Raquel Rainier Alves Soares ◽  
Christiane Mileib Vasconcelos ◽  
Mariane Verônica de Oliveira ◽  
Valéria Paula Rodrigues Minim ◽  
Valéria Aparecida Vieira Queiroz ◽  
...  
Keyword(s):  
Human Health ◽  
Resistant Starch ◽  
Starch Digestibility ◽  
Gluten Free ◽  
In Vitro Starch Digestibility ◽  
Sensory Acceptability ◽  
Sensory Acceptance ◽  
Sorghum Flour ◽  
Slowly Digestible Starch

Abstract: The objective of this work was to develop gluten-free cookies and savory fried pies using tannin-rich sorghum (Sorghum bicolor) flour, to evaluate their in vitro starch digestibility, and to verify how knowledge of sorghum benefits may contribute to the sensory acceptability of both products. The contents of rapidly digestible starch, slowly digestible starch, and resistant starch were determined. Sensory acceptance was evaluated in two sessions: one without information on sorghum benefits to human health; and another where this information was presented. The resistant starch and slowly digestible starch contents of the cookies (5.07 and 16.22%, respectively) were about twice those of the savory fried pies (2.54 and 8.89%, respectively), whereas the opposite was observed for the rapidly digestible starch contents (9.89 and 19.65%, respectively). The cookies and savory fried pies were sensorially accepted, with a significant increase in the means of the sensory scores after the information on sorghum benefits was disclosed. Therefore, gluten-free cookies and savory fried pies prepared with tannin sorghum flour have a great commercial potential, shown by the good sensory acceptance and by the slowly digestible starch and resistant starch contents of these products.

scholarly journals The Influence of Starch Modification with Amylosucrase Treatment on Morphological Features

Processes ◽  
2020 ◽  
Vol 8 (11) ◽  
pp. 1409
Author(s):  
Hyeyoung Lee ◽  
Inmyoung Park
Keyword(s):  
Particle Size ◽  
Cross Section ◽  
Resistant Starch ◽  
Flat Surface ◽  
Particle Sizes ◽  
Particle Size Analyzer ◽  
The Mean ◽  
Waxy Corn ◽  
Slowly Digestible Starch ◽  
Scanning Electron

Amylosucrase (AS) is a starch-modifying enzyme from Neisseria polysaccharea used to produce low-glycemic starches such as slowly digestible starch (SDS) and resistant starch (RS). The morphology of native, control, and AS-modified waxy corn starches (230 and 460 U) was examined using a particle size analyzer and field-emission scanning electron microscopy (FE-SEM). AS modification of the starch elongated the glucose and resulted in higher SDS and RS contents. The mean particle sizes of the control, 230 U-AS-, and 460 U-AS-treated starches were 56.6 µm, 128.0 µm, and 176.5 μm, respectively. The surface of the 460 U-AS-treated starch was entirely porous and coral-like, while the 230 U-AS-treated starch had a partial dense and flat surface which did not react with AS. FE-SEM of the granule cross section confirmed that the center contained a dense and flat region without any evidence of AS reaction to either of the AS-treated starches. It was assumed that the particle size and porous and sponge-like particle features might be related to the SDS and RS fractions.

Recent Advances in the Application of Starch and Resistant Starch and Slowly Digestible Starch

2021 ◽  
pp. 59-90
Author(s):  
Mudasir Ahmad ◽  
Sayeed Rukhsaar ◽  
Adil Gani ◽  
Bilal Ahmad Ashwar ◽  
Touseef Ahmed Wani ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Recent Advances ◽  
Slowly Digestible Starch

scholarly journals Impact of physical modifications on starch nutritional fractions: Rapidly Digestible Starch, Slowly Digestible Starch and Resistant Starch

2020 ◽  
Vol 12 ◽  
Author(s):  
E.R.J. Samarakoon
Keyword(s):  
Resistant Starch ◽  
Nutritional Value ◽  
Bioactive Compound ◽  
In Vitro Digestibility ◽  
Thermal Treatments ◽  
Chemical Reagents ◽  
Industrial Utilization ◽  
Starch Modifications ◽  
Slowly Digestible Starch

The industrial utilization of native starches is limited because of their poor qualities and different starch modifications are used to improve functionality of starch. Physical modification of starch is preferred since it is simple, inexpensive, and specially it does not involve any chemical reagents. Physical modifications can be divided into thermal and non-thermal treatments. These techniques alter physicochemical properties of starch including in vitro digestibility, which indicates the nutritional value of starch. Starch nutritional fractions are of three types; RDS (rapidly digestible starch), SDS (slowly digestible starch) and RS (resistant starch).  It is important to understand how physical modifications affect starch nutritional fractions as both SDS and RS have beneficial health effects and specially RS has the potential to be used as a natural bioactive compound. This review aims to summarize the recent knowledge regarding the physical modifications and their impact on in vitro digestibility and nutritional fractions of starch.

Effect of gelatinisation on slowly digestible starch and resistant starch of heat-moisture treated and chemically modified canna starches

2012 ◽  
Vol 131 (2) ◽  
pp. 500-507 ◽  
Author(s):  
Juraluck Juansang ◽  
Chureerat Puttanlek ◽  
Vilai Rungsardthong ◽  
Santhanee Puncha-arnon ◽  
Dudsadee Uttapap
Keyword(s):  
Resistant Starch ◽  
Chemically Modified ◽  
Slowly Digestible Starch

Resistant Starch and Slowly Digestible Starch

2021 ◽  
pp. 19-39
Author(s):  
Bilal Ahmad Ashwar ◽  
Adil Gani ◽  
Asima Shah ◽  
Mudasir Ahmad ◽  
Asir Gani ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Slowly Digestible Starch

Evaluation of Resistant Starch Quality from Different Types of Banana in Batter Coating Formulation to Reduce Oil Absorption in Fried Food

2019 ◽  
Vol 2 (2) ◽  
pp. 115-120
Author(s):  
Karissha Fritzi Della ◽  
Mutiara Pratiwi ◽  
Purwa Tri Cahyana ◽  
Maria DPT Gunawan-Puteri
Keyword(s):  
Resistant Starch ◽  
Extraction Process ◽  
Fat Content ◽  
Water Retention Capacity ◽  
Oil Absorption ◽  
Retention Capacity ◽  
Fried Food ◽  
Musa Paradisiaca ◽  
Different Types ◽  
Coating Formulation

Fried food is convenient for many people due to its pleasant texture and taste. On the other hand, it comes with the risk of high oil absorption which might lead to certain health problems. Resistant starch (RS) has been known to have a functionality of reducing oil absorption. Three different types of banana: Kepok (Musa paradisiaca formatypica), Raja Bulu (Musa paradisiaca L.) and Ambon (Musa paradisiaca L. var sapientum) were evaluated on its performance when utilized as source of resistant starch especially on their application in reducing oil absorption in fried food. Tempeh was used as the food model. Banana starch (RS2) was isolated through water alkaline extraction process, continued with modification process through three repeated cycles of autoclaving-cooling process to obtain the RS3. RS3 was added into the batter coating formulation at three substitution ratios (10%, 30% and 50%) and then used to coat tempeh before frying. Evaluation of resistant starch in batter and battered productwas conducted on the following parameters: fat content, water retention capacity (WRC), coating pick up and sensory analysis. The result of this study revealed that Raja Bulu showed the most effective result on reducing oil absorption in the food tested. In the three bananas used, the ratio of 50% performed best in coating pick up (highest), WRC (highest) and fat content(lowest) parameters, but not significantly different with the 30% ratio. In terms of sensory acceptance, using Raja Bulu as the selected banana type, 30% of substitution ratio was significantly more preferable by the panelists in crispness, oiliness, and overall acceptance attributes compared to control and other substitution ratios.

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