scholarly journals Comparative Study of Starch Characteristics, In-Vitro Starch Digestibility and Glycemic Index of Some Starchy Foods Consumed in Nigeria

2017 ◽  
Vol 1 (2) ◽  
pp. 61 ◽  
Author(s):  
Israel Olusegun Otemuyiwa ◽  
Adedayo Muideen Sanni ◽  
Emmanuel Ayorinde Oyewumi

<p><em>The study investigated the carbohydrate characteristics and in-vitro starch digestibility of some starchy food consumed in Nigeria. Ten foods samples (cassava, yam, red and white sorghum, rice, plantain, banana, semovita, noodles and bread) were selected. The content of starch, amylose and sugar were determined by colorimetric method, in vitro rate of starch hydrolysis was evaluated by multi-enzyme digestion method over a period of two hours, the glucose released was estimated by colorimetric method and was compared to the reference food (bread). The result showed that the percentage moisture content and total starch ranged from 9.8 to 15.3% and 236 to 248 mg/g, while amylose, Rapidly Digestible Starch (RDS) and Resistance Starch (RS) ranged from 8.41 to 19.2%, 30.8 to 51% and 7.8 to 37.4%, respectively. The in-vitro digestibility study indicated that the equilibrium Concentration (C?), Kinetic constant (K ), Hydrolysis Index (HI) and Glycemic Index (GI) ranged from 34 to 64.9, and 0.02 to 0.07, 56.6 to 104 and 71 to 96.8, respectively. Positive correlations (P &lt; 0.05) exist between RDS and GI (r = 0.700) and RS and amylose (r = 0.899) The study revealed that, structure of dietary carbohydrate could greatly influenced the Glycemic Index, plantain and noodles with low RDS and low hydrolysis constant may be beneficial in management of diabetes whereas sorghum, semovita, cassava and bread with high RDS, and high GI should be taken sparingly or combined with high protein and low glycemic load foods.</em></p>

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 514
Author(s):  
Hilal Demirkesen-Bicak ◽  
Muhammet Arici ◽  
Mustafa Yaman ◽  
Salih Karasu ◽  
Osman Sagdic

This study aimed to evaluate the influence of sourdough fermentation on the estimated glycemic index (eGI), in vitro starch digestibility, and textural and sensory properties of eight experimentally prepared sourdough breads. Wheat and whole wheat flour bread samples were produced under different fermentation conditions (25 °C and 30 °C) and fermentation methods (type-1 and type-2). In type-1 fermentation, sourdough was obtained via spontaneous fermentation. Indigenous strains (Lactobacillus brevis ELB99, Lactiplantibacillus plantarum ELB75, and Saccharomyces cerevisiae TGM55) were used for type-2 fermentation. Fermentation type and temperature significantly affected eGI, the hydrolysis index (HI), the starch fraction, and the textural properties of the samples (p < 0.05). The resistant starch (RS) content increased after fermentation, while rapidly digestible starch (RDS), HI, and eGI decreased. RS values were significantly higher in type-2 than in type-1 at the same temperature for both flour types (p < 0.05). At 25 °C, RS values were higher in both fermentation types. In the white flour samples, eGI values were in the range of 60.8–78.94 and 62.10–78.94 for type-1 and type-2, respectively. The effect of fermentation type on eGI was insignificant (p < 0.05). In the whole flour samples, fermentation type and temperature significantly affected eGI (p < 0.05). The greatest eGI decreases were in whole wheat sourdough bread at 30 °C using type-2 (29.74%). The 30 °C and type-2 samples showed lower hardness and higher specific volume. This study suggests that fermentation type and temperature could affect the eGI and the textural and sensory properties of sourdough bread, and these factors should be considered during bread production. The findings also support the consumption of wheat and whole wheat breads produced by type-2 fermentation due to higher RS and slowly digestible starch (SDS) and lower RDS and eGI values.


Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2507
Author(s):  
Simonetta Fois ◽  
Piero Pasqualino Piu ◽  
Manuela Sanna ◽  
Tonina Roggio ◽  
Pasquale Catzeddu

The use of wholemeal flour and sourdough fermentation in different food matrices has received considerable attention in recent years due to its resulting health benefits. In this study, a semolina-based and a wholemeal semolina-based sourdough were prepared and added to the formulation of gnocchetti-type fresh pasta. Four types of gnocchetti were made, using semolina plus semolina-based sourdough (SS), semolina plus wholemeal semolina-based sourdough (SWS), semolina alone (S), and semolina plus wholemeal semolina (WS). The latter two were used as controls. The digestibility of starch was studied both in vitro and in vivo, and the glycemic response (GR) and glycemic load (GL) were determined. Starch digestibility, both in vivo and in vitro, was higher in wholemeal semolina than semolina pasta and the resulting GR values (mg dL−1 min−1) were also higher (2209 and 2277 for WS and SWS; 1584 and 1553 for S and SS, respectively). The use of sourdough significantly reduced the rapidly digestible starch (RDS) content and increased the inaccessible digestible starch (IDS) content. The addition of sourdough to the formulation had no effect on the GR values, but led to a reduction of the GL of the pasta. These are the first data on the GR and GL of fresh pasta made with sourdough.


2010 ◽  
Vol 61 (7) ◽  
pp. 680-689 ◽  
Author(s):  
Francisco J. García-zaragoza ◽  
María E. Sánchez-Pardo ◽  
Alicia Ortiz-Moreno ◽  
Luis A. Bello-Pérez

2015 ◽  
Vol 64 ◽  
pp. 76-81 ◽  
Author(s):  
George Amponsah Annor ◽  
Massimo Marcone ◽  
Milena Corredig ◽  
Eric Bertoft ◽  
Koushik Seetharaman

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