Recent Advances in the Application of Starch and Resistant Starch and 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.

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The Influence of Starch Modification with Amylosucrase Treatment on Morphological Features

Processes ◽

10.3390/pr8111409 ◽

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.

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

Starch - Stärke ◽

10.1002/star.200800209 ◽

2008 ◽

Vol 60 (9) ◽

pp. 500-507 ◽

Cited By ~ 61

Author(s):

Suman Mishra ◽

John Monro ◽

Duncan Hedderley

Keyword(s):

Resistant Starch ◽

Slowly Digestible Starch

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Crop resistant starch and genetic improvement: a review of recent advances

Theoretical and Applied Genetics ◽

10.1007/s00122-018-3221-4 ◽

2018 ◽

Vol 131 (12) ◽

pp. 2495-2511 ◽

Cited By ~ 6

Author(s):

Jian Xia ◽

Dong Zhu ◽

Ruomei Wang ◽

Yue Cui ◽

Yueming Yan

Keyword(s):

Resistant Starch ◽

Genetic Improvement ◽

Recent Advances

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Recent Advances in Modification Approaches, Health Benefits and Food Applications of Resistant Starch

Starch - Stärke ◽

10.1002/star.202100141 ◽

2021 ◽

pp. 2100141

Author(s):

Zhongwei Zhang ◽

Jinsong Bao

Keyword(s):

Resistant Starch ◽

Health Benefits ◽

Recent Advances ◽

Food Applications

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

Journal of Food Bioactives ◽

10.31665/jfb.2020.12249 ◽

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.

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