Formation of Enzyme-Resistant Starch in Bread as Affected by High-Amylose Wheat Flour Substitutions

The current pattern of public consumption leads to practical food products in the presentation, such as noodles, bread, and other snacks. This consumption pattern has resulted in increased demand for starch-based foodstuffs. The use of wheat flour that makes Indonesia continues to increase the percentage of imported food every year. The use of natural and modified starch is functioning as a substitute for wheat flour. The starch has a resistant starch. Resistant starch is a starch that can not be digested by digestive enzymes and resistant to stomach acid so it can reach the large intestine to be fermented by probiotic bacteria. This study aims to determine the effect of substitution of natural and modified starch by adding red bean flour to the physical-chemical characteristics of sweet bread. The research was conducted by using Rancangan Acak Kelompok (RAK) two factors. The factor I is the composition of wheat flour and garut starch with 6 levels of natural garut starch 90%: 10%, 80%: 20%, 70%: 30% and modified starch 90%: 10%, 80%: 20%, 70%: 30%. Factor II is the added red kidney bean flour with 2 levels is 5% and 10%. The parameters of this research are texture, pore uniformity, proximate analysis, and organoleptic test.

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Type 2 Resistant Starch in High-Amylose Maize Starch and its Development

Resistant Starch ◽

10.1002/9781118528723.ch2 ◽

2013 ◽

pp. 23-42 ◽

Cited By ~ 1

Author(s):

Hongxin Jiang ◽

Jay-lin Jane

Keyword(s):

Resistant Starch ◽

Maize Starch ◽

High Amylose

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Production of High Amylose and Resistant Starch Rice Through Targeted Mutagenesis of Starch Branching Enzyme Iib by Crispr/cas9

10.21203/rs.3.rs-585478/v1 ◽

2021 ◽

Author(s):

Hsi-Chao Wang ◽

Yu-Chia Hsu ◽

Yong-Pei Wu ◽

Su-Ying Yeh ◽

Maurice S. B. Ku

Keyword(s):

Gene Expression ◽

Enzyme Activity ◽

Resistant Starch ◽

Targeted Mutagenesis ◽

Rice Starch ◽

Branching Enzyme ◽

Starch Branching Enzyme ◽

Homozygous Mutant ◽

Mutant Lines ◽

High Amylose

Abstract Rice is the staple food for half of the world’s population. Starch accounts for 80-90% of the total mass of rice seeds, and rice starch is low in resistant starch (RS) with a high glycemic index (GI). RS has gained important since it is beneficial in preventing various diseases. Starch branching enzyme IIb (SBEIIb) plays a key role in the amylopectin synthesis pathway in the endosperm of cereals. Down-regulation of SBEIIb in several important crops has led to high amylose, high RS and low GI starch. In this study, we mutated OsSBEIIb in the japonica rice cultivar TNG82 through CRISPR/Cas9 and investigated the molecular and physicochemical modifications in OsSBEIIb mutant lines, e.g., gene expression, enzyme activity, apparent amylose content (AAC), RS and GI. As expected, the levels of modification in these starch related traits in heterozygous mutant lines were about half as those of homozygous mutant lines. Gene expression and enzyme activity of OsSBEIIb were down-regulated significantly while AAC and RS contents increased progressively from 17.4% and 0.5% in WT, respectively, to as high as 25.0% and 7.5% in heterozygous mutant lines and 36.0% and 12.0% in homozygous mutant lines. Consequently, with increased RS and decreased rate of reducing sugar production, GI progressively decreased in heterozygous and homozygous mutant rice endosperms by 11% and 28%, respectively. Our results demonstrate that it has huge potential for precise and efficient generation of high RS and low GI rice through CRISPR/Cas9 to provide a more suitable source of starch for type II diabetes.

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RVA and Farinograph Properties Study on Blends of Resistant Starch and Wheat Flour

Agricultural Sciences in China ◽

10.1016/s1671-2927(08)60118-2 ◽

2008 ◽

Vol 7 (7) ◽

pp. 812-822 ◽

Cited By ~ 25

Author(s):

Lei FU ◽

Ji-chun TIAN ◽

Cai-ling SUN ◽

Chun LI

Keyword(s):

Wheat Flour ◽

Resistant Starch

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Baking Effect on Resistant Starch Digestion from Composite Bread Produced with Partial Wheat Flour Substitution

Journal of Food Quality ◽

10.1155/2020/9245035 ◽

2020 ◽

Vol 2020 ◽

pp. 1-13

Author(s):

Rafael Grassi de Alcântara ◽

Heidge Fukumasu ◽

Paulo Cesar Fabricio Raspantini ◽

Leonila Ester Reinert Raspantini ◽

Caroline Joy Steel ◽

...

Keyword(s):

Blood Glucose ◽

Wheat Flour ◽

Resistant Starch ◽

Composite Flour ◽

Corn Flour ◽

Glucose Levels ◽

Baked Goods ◽

Blood Glucose Levels ◽

Green Banana

The consumption of composite flour, such as green banana and corn flour, is related to maintain stable blood glucose levels, due to high resistant starch levels. However, most of these studies have conducted analyses of unprocessed food such as flour. Therefore, this study aimed to evaluate the effect of baking on resistant starch concentration and digestion from bread produced with partial wheat flour substitution. Response surface methodology was used to evaluate bread physical-chemical characteristics, and then, sensorial and nutritional qualities of the bread were evaluated. The feasibility of incorporating 40% of corn flour was demonstrated, while incorporation of 20% produced bread with similar characteristics to the control; for green banana flour, these levels were 20 and 10%, respectively. Resistant starch levels of composite breads were also enhanced by in vitro analyses. On the other hand, in vivo blood glucose levels evidenced that the ingestion of breads produced with partial wheat flour substitution by green banana or corn flour promoted a more important peak in blood glucose levels in comparison with control bread, which was never previously presented in the literature. Bread ingestion rapidly increased the blood glucose levels of rats; once during the baking process, starch granules become gelatinized and therefore easily digestible. Furthermore, this study also highlighted the lack and need for future investigation of wheat flour-substituted baked goods, in order to better understand mechanical properties formation and also product digestibility.

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An introductory review of resistant starch type 2 from high-amylose cereal grains and its effect on glucose and insulin homeostasis

Nutrition Reviews ◽

10.1093/nutrit/nuz040 ◽

2019 ◽

Vol 77 (11) ◽

pp. 748-764

Author(s):

Kathryn F Harris

Keyword(s):

Dietary Fiber ◽

Resistant Starch ◽

Insulin Response ◽

Cereal Grains ◽

Improve Insulin Resistance ◽

Cereal Grain ◽

Insulin Control ◽

High Amylose ◽

Refined Carbohydrates

Abstract Refined carbohydrates result from milling techniques that remove the outer layers of a cereal grain and grind the endosperm into a flour ingredient that is devoid of dietary fiber. Technologies have been developed to produce high-amylose cereal grains that have a significantly higher resistant starch type 2 and thus dietary fiber content in the endosperm of the cereal grain, which has positive implications for human health. A review of the literature was conducted to study the effects of resistant starch type 2 derived from high-amylose grains on glucose and insulin response. While thousands of articles have been published on resistant starch, only 30 articles have focused on how resistant starch type 2 from high-amylose grains affects acute and long-term responses of glucose and insulin control. The findings showed that resistant starch has the ability to attenuate acute postprandial responses when replacing rapidly digestible carbohydrate sources, but there is insufficient evidence to conclude that resistant starch can improve insulin resistance and/or sensitivity.

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