Repeated cooking and freezing of whole wheat flour increases resistant starch with beneficial impacts on in vitro fecal fermentation properties

The study aimed to investigate the appropriate technology for the development of modified starch and standardize the millet-based bakery and pasta products incorporated with modified starch and measure the glycemic index of the standardized therapeutic baked and pasta products. The physical modification and chemical modification techniques were performed to optimize the technology for modified starch. Refined wheat flour was substituted with millet flour, modified starch and pulse flour at various percentages to optimize the flour blend for pasta and bakery products. The products were subjected to in vitro study to measure the glycemic index. Physical modification technique, i.e. autoclave-cooling, was found to be optimum for the development of modified starch. The optimum flour blend for pasta products was whole wheat flour(50%), millet flour (25 and 50%), cassava modified starch (15 and 25%) and green ram flour (10%) and it was found to be acceptable without affecting its sensory attributes. The optimum blend for bread was whole wheat flour (50%), kodo / barnyard millet flour (50%) with cassava modified starch (10%) and for low-fat cookies, it was millet flour (20%) and modified starch (15 %). Among the three pasta products, noodles and macaroni were found to be highly acceptable with minimum cooking loss. The in vitro study showed that the pasta products have a hypoglycemic effect suitable for lifestyle disorder patients and do not involve high production costs and earn good returns to the entrepreneurs.

Download Full-text

Effect of Guar Gum on Dough Stickiness and Staling in Chapatti-An Indian Unleavened Flat Bread

International Journal of Food Engineering ◽

10.2202/1556-3758.1317 ◽

2009 ◽

Vol 5 (3) ◽

Cited By ~ 22

Author(s):

Shalini Kishanrao Ghodke

Keyword(s):

Wheat Flour ◽

Room Temperature ◽

Guar Gum ◽

Soluble Starch ◽

Water Soluble ◽

Whole Wheat Flour ◽

Whole Wheat ◽

Flat Bread ◽

Traditionally Prepared

Chapatti, Indian unleavened flat bread made of whole-wheat flour, is traditionally prepared in households by hand sheeting of dough followed by baking on hot griddle and is consumed fresh. Investigations were made to study the effect of guar gum on whole wheat chapatti dough stickiness and its effect on staling of chapatti during storage. Guar gum was incorporated at various levels ranging between 0.25-1.0% w/w of whole wheat flour. Chapatti dough was prepared and evaluated for dough stickiness using Chen-Hoseney dough stickiness probe. Chapattis were prepared and monitored for staling parameters such as water soluble starch (WSS), moisture content, in vitro enzyme digestibility (IVED), extensibility and tear force, both when fresh and after storage for three days at room temperature (30±2 °C) and refrigerated temperature (4±1 °C). From the study it was observed that guar gum prevented staling in chapattis as was monitored through various parameters. Moisture, WSS, IVED content in guar gum incorporated chapatti was higher than the control chapatti. The force required to tear fresh chapattis was decreased with hydrocolloid addition however guar gum addition at 0.75% w/w of whole wheat flour gave the softest chapatti. Extensibility of stored chapatti was significantly decreased with storage, both at room and refrigeration temperature. However, refrigerated chapatti containing guar gum showed less loss in extensibility, up to a period of three days.

Download Full-text

Production and quality evaluation of low glycemic index crispy waffle from whole wheat flour supplemented with type 4-resistant starch and sacred lotus stamen

Food Research ◽

10.26656/fr.2017.4(s4).007 ◽

2020 ◽

Vol 4 (S4) ◽

pp. 1-8

Author(s):

N. Kaewmak ◽

C. Chupeerach ◽

U. Suttisansanee ◽

D. Siriwan ◽

R. Chamchan ◽

...

Keyword(s):

Wheat Flour ◽

Glycemic Index ◽

Resistant Starch ◽

Antioxidant Activities ◽

Total Phenolic ◽

Whole Wheat Flour ◽

Phenolic Contents ◽

Whole Wheat ◽

Sacred Lotus ◽

Low Glycemic Index

Health and wellness are a trend observed throughout all types of food. Thus, this study aimed to develop a low glycemic index (GI) crispy waffle from whole wheat flour (WF) supplemented with type 4-resistant starch (RS IV) and sacred lotus stamen (SLSP). The low GI crispy waffle was formulated by substituting WF flour with RS IV at 35, 45 and 55% (w/w). Then, the formula with the highest overall liking score was continuing to develop by replacing WF with SLSP at 30, 35 and 40% (w/w). The physical and sensory qualities were determined. Moreover, the low GI crispy waffle with SLSP was evaluated on nutritional values, GI, total phenolic contents (TPCs) and antioxidant activities. The results showed that low GI crispy waffle with SLSP could successfully be developed by substituted WF with 55 and 18% (w/w) of RS IV and SLSP, respectively. The nutritional value of the developed product in 100 g was 491.22 kcal, 64.52 g carbohydrate, 6.63 g protein, 22.96 g fat and 28.04 g fiber. Therefore, this product could be claimed as high fiber and classified as low GI product (28.8). In addition, the TPCs and antioxidant activities (by DPPH, FRAP and ORAC assays) of low GI crispy waffle with SLSP was 2.30 mg GAE/g DW, 0.76 µmol TE/100 g DW, 7.33 µmol TE/g DW and 56.45 µmol TE/ g DW, respectively. Therefore, it seemed that RS IV and SLSP could enhance the nutritional quality of the product with the consumer acceptability.

Download Full-text

Assessment of bioactive compounds and their in vitro bioaccessibility in whole-wheat flour pasta

Food Chemistry ◽

10.1016/j.foodchem.2019.04.117 ◽

2019 ◽

Vol 293 ◽

pp. 408-417 ◽

Cited By ~ 6

Author(s):

Natalia S. Podio ◽

María V. Baroni ◽

Gabriela T. Pérez ◽

Daniel A. Wunderlin

Keyword(s):

Wheat Flour ◽

Bioactive Compounds ◽

Whole Wheat Flour ◽

Whole Wheat ◽

In Vitro Bioaccessibility

Download Full-text

Jet Milling Effect on Functionality, Quality and In Vitro Digestibility of Whole Wheat Flour and Bread

Food and Bioprocess Technology ◽

10.1007/s11947-015-1494-z ◽

2015 ◽

Vol 8 (6) ◽

pp. 1319-1329 ◽

Cited By ~ 28

Author(s):

Styliani Protonotariou ◽

Ioanna Mandala ◽

Cristina M. Rosell

Keyword(s):

Wheat Flour ◽

In Vitro Digestibility ◽

Whole Wheat Flour ◽

Whole Wheat ◽

Jet Milling

Download Full-text

Estimation of Resistant Starch Content of Selected Routinely Consumed Indian Food Preparations

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.2.2.03 ◽

2014 ◽

Vol 2 (2) ◽

pp. 73-83 ◽

Cited By ~ 5

Author(s):

Madhuri Nigudkar

Keyword(s):

Wheat Flour ◽

Resistant Starch ◽

Starch Content ◽

Short Chain Fatty Acids ◽

Equivalent Amount ◽

Potential Health ◽

Whole Wheat Flour ◽

Cooked Rice ◽

Whole Wheat ◽

Indian Food

Resistant Starch, an important component of the diet, shows the potential health benefits against lifestyle diseases and many other health conditions. Resistant Starch (RS) refers to the portion of starch and starch products that resist digestion as it passes through the gastrointestinal tract, gets fermented in the colon by colonic microflora and produces short chain fatty acids which directly or indirectly help in preventing and/or controlling many diseases.Since the main sources of RS in the Indian diet are starchy foods like varieties of cereals, cereal products, roots and tubers, raw and processed legumes etc.it becomes important to determine the RS content of typical traditional Indian starchy cereal and legume preparations.Therefore the aim of this research was to estimate the RS content of selected, routinely consumed Indian food preparations and to determine the change in RS content of cereal and pulse preparations on cooking and on storage. RS content was estimated for two varieties of rice and four rice preparations, whole and refined wheat flour and four preparations made using these flours, legumes like whole moong, Kabuli chhana, Chana flour and preparations made using them. Five of these preparations were also analyzed for their RS content after an overnight storage in the refrigerator, to understand the effect of storage on their RS content.Amount of RS was estimated using the procedure given by Parchure and Kulkarni. RS content in freshly cooked preparations was compared with RS content in equivalent amount of raw ingredients. RS content of freshly cooked preparations was also compared with RS in equivalent amount of cooked and stored samples. Comparison of means was done using paired t test. One-way ANOVA was also used to compare RS content of freshly cooked rice preparations, wheat preparations and legume preparations. P ≤ 0.05 was considered statistically significant.The RS content of raw food samples ranged from as low as 0.50g% in whole wheat flour to 27.67g% in Kolam rice. The two varieties of rice, Basmati and Kolam contained 20.22g% and 27.67g% RS respectively whereas Whole wheat flour and Refined wheat flour contained 0.50g% and 0.65g% RS respectively. The RS in raw legumes was 1.93g%, 1.98g% and 4.52g% in Kabuli Chana, Chana flour and Whole Moongrespectively.Among four freshly cooked rice preparations RS varied from 0.46g% in cooked Kolam to 0.78g% in Khichdi. Among four wheat preparations (freshly cooked) RS content varied from 0.47g% in Puri to 0.61g% (food as eaten) in paratha. Chapatti and Bhatura contained 0.49g% and 0.54g% RS (food as eaten) respectively.RS in legume preparations ranged from 0.09g% in freshly cooked Pithle to 2.38g% in cooked Chole. The RS values for germinated Moong, MoongUsal, and soaked Kabuli chana were 0.79g%, 0.87g% and 0.73g% (food as eaten) respectively.In case of rice preparations RS content was significantly lower in all the four freshly cooked rice products as compared to RS in equivalent amount of raw rice. All freshly cooked wheat products showed increase in RS content after cooking as compared to their corresponding raw equivalents. Except for Bhatura, in which the increase was not significant, in the rest of wheat preparations the increase was statistically significant. In case of processed or cooked legume preparations, except for chole, significantly lower RS was found in all preparations as compared to their raw equivalent quantities.In all the preparations that were subjected to storage, RS content increased after an overnight storage. A significant increase was seen in pressure cooked and stored Kolam Rice.Comparison among freshly cooked rice preparations showed that Khichdi contained significantly higher amount of RS as compared to other rice preparations, whereasamong freshly made wheat preparations, highest RS content was observed in Paratha. The RS value for Paratha was significantly higher than chapatti and puri. Among legume preparations Chhole had significantly higher RS content than moong usal or pithle. To conclude, the findings of this research show that Resistant Starch content of food preparation is influenced by many factors such as cooking method, processing technique, storage. Considering that Indians consume a vast variety of starchy preparations, further research in this direction is needed, to create a complete database of Resistant Starch content of Indian starchy preparations, that are made using different cooking and processing techniques and stored under varied conditions.

Download Full-text