Effect of Various Processing Methods on the in Vitro Starch Digestibility and Resistant Starch Content of Indian Pulses

1998 ◽  
Vol 46 (11) ◽  
pp. 4667-4674 ◽  
Author(s):  
Laura Bravo ◽  
Perumal Siddhuraju ◽  
Fulgencio Saura-Calixto
Keyword(s):  
Resistant Starch ◽  
Starch Content ◽  
Starch Digestibility ◽  
Processing Methods ◽  
In Vitro Starch Digestibility

Resistant Starch Content, Starch Digestibility and the Fermentation of Some Tropical Starches In Vitro

2011 ◽  
Vol 2 (1-3) ◽  
pp. 37-42 ◽  
Author(s):  
Alfonso Martín Bernabé ◽  
Khongsak Srikaeo ◽  
Marina Schlüter
Keyword(s):  
Resistant Starch ◽  
Starch Content ◽  
Starch Digestibility

Effect of processing on the non-starch polysaccharides and in vitro starch digestibility of legumes / Efecto del procesado en el contenido de polisacáridos no amiláceos y la digestibilidad in vitro del almidón de legumbres

1999 ◽  
Vol 5 (5) ◽  
pp. 415-423 ◽  
Author(s):  
L. Bravo
Keyword(s):  
Dietary Fiber ◽  
Resistant Starch ◽  
Insoluble Fraction ◽  
Starch Digestibility ◽  
Glycemic Response ◽  
Food Ingredients ◽  
Digestion Rate ◽  
In Vitro Starch Digestibility ◽  
Industrial Processing

Dietary fiber content (as non-starch polysaccharides, NSP) and in vitro starch digestibility of legumes (beans, lentils, chickpeas and peas) present in the Spanish diet were determined. Raw, boiled and industrially processed legumes were analyzed, as well as legume dishes prepared according to tradi tional recipes or commercial canned meals. A reduction of total NSP was observed in cooked prepa rations probably due to the presence of other food ingredients. Soluble NSP increased in industrially processed legumes at the expense of the insoluble fraction. Significant amounts of resistant starch (RS) were detected in processed legumes. Industrial processing seemed to result in an increased in vitro starch digestibility with a higher starch digestion rate index (SDRI) in comparison with domes tic processing. Rapidly available glucose (RAG) in processed legumes, as a predictor of their poten tial glycemic response, showed differences depending on the type of legume and treatment. Gener ally pulses consumed as home-made meals had lower RAG values.

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.

In Vitro Starch Digestibility and Total Carotenoid of Corn from Various Ways of Processing

2020 ◽  
Vol 4 (2) ◽  
pp. 30-36
Author(s):  
Rina Yenrina ◽  
Fauzan Azima ◽  
Rani Liganti ◽  
Heriyenni Heriyenni
Keyword(s):  
Amylose Content ◽  
Starch Content ◽  
Starch Digestibility ◽  
Carotenoid Content ◽  
Total Carotenoid ◽  
Nutritional Content ◽  
Carotene Content ◽  
In Vitro Starch Digestibility ◽  
Corn Processing

This research aims to study in vitro starch digestibility, total carotenoid, and nutritional content from various ways of corn processing.  The design used in this study was explorative with six treatments is raw, boiled, steamed, roasted, fried, and puffing. The results showed that the lowest water content was found in popcorn (0.93%), the lowest ash content in raw corn (0.52%), the lowest fat content in raw corn (0.61%), the highest protein content in raw corn (8.80%), the highest starch content in popcorn (59.19%), the lowest amylose content in fried corn (19.56%) and the highest amylopectin in fried corn (80.44%), FFA content (0.33%) in fried corn, the highest carotenoid content (11.05 μg/g) was found in raw corn and the lowest carotene content(6.01 μg/g) was found in popcorn, the lowest starch digestibility (47.36%) was found in raw corn

Physicochemical Characteristics and In Vitro Starch Digestibility of Spontaneously Combined Submerged and Solid State Fermented Cassava (Manihot esculenta Crantz) Flour

2019 ◽  
Vol 15 (7) ◽  
pp. 725-734
Author(s):  
Erning Indrastuti ◽  
Teti Estiasih ◽  
Elok Zubaidah ◽  
Harijono
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Submerged Fermentation ◽  
Amylose Content ◽  
Starch Content ◽  
Starch Digestibility ◽  
Fermentation Time ◽  
Cassava Flour ◽  
In Vitro Starch Digestibility

Background: High cyanide varieties of cassava must be detoxified before consumption. Several studies showed detoxification of cassava by slicing, submerged fermentation (soaking), solid state fermentation, and drying. One of traditional detoxification is combination of submerged and solid state fermentation and the effect of this processing on cyanide reduction and food properties has not been evaluation yet. Objective: This research studied the effect of solid state fermentation time on physicochemical, starch granule morphology, and in vitro starch digestibility of cassava flour from high cyanide varieties of Malang 4, Malang 6, and Sembung. Methods: Three varieties of high cyanide grated cassavas were soaked for 3 days in ratio of water to cassava 1:1. After draining for 1 hour, grated cassava was placed in a bamboo container and put in a humid place for 3-day solid state fermentation. Fermented grated cassavas were then dried, milled, and analyzed. Results: Solid state fermentation similarly affected cyanide reduction and characteristics of cassava flour for three high cyanide varieties. The detoxification process reduced cyanide to 89.70-93.42% and produced flour with a total cyanide of 8.25-10.89 mg HCN eq/kg dry matters, which is safe to consume. Fermentation decreased cyanide, starch content, titratable acidity, swelling power, and solubility; meanwhile pH, amylose content, water absorption, oil absorption, and in vitro starch digestibility increased in all three varieties studied. Submerged fermentation reduced the pH thus inhibiting the degradation of linamarin and cyanohydrin into free HCN. pH value was increased by solid state fermentation, from 4.43 to 6.90 that optimum for linamarin and cyanohydrin degradation into free HCN. The submerged and solid-state fermentation indeuce spontaneous microbial growth that affected chemical composition of cassava flour. The changes of structure and morphology of starch granules affected pasting properties, and Increased in vitro starch digestibility due to damaged granules. Conclusion: Solid-state fermentation reduced cyanide content of all three cassava varieties into the safe level for consumption, and aiso changed chemical, physical, and functional characteristics and starch digestibility of cassava flour.

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