scholarly journals Physicochemical properties of tarap (Artocarpus adoratisimus) starch

Food Research ◽  
2019 ◽  
Vol 4 (3) ◽  
pp. 602-611
Author(s):  
Noorfarahzilah M. ◽  
L. Jau-Shya ◽  
A.H. Mansoor ◽  
M.H.A. Jahurul ◽  
M.R. Umi Hartina ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Physicochemical Characteristics ◽  
Industrial Applications ◽  
Pasting Properties ◽  
In Vitro Digestibility ◽  
Starch Granules ◽  
Good Potential ◽  
Total Starch ◽  
Granule Diameter

The objective of the research was to investigate the physicochemical characteristics of Tarap fruit starch. In this study, young Tarap fruit starch was extracted and the percentage of total starch, resistant starch, amylose and amylopectin were determined. Scanning electron microscope was used to evaluate the morphological features of the starch granule. Swelling, pasting, gelatinization, retrogradation and in vitro digestibility were also investigated. A total of 17.85% starch was successfully extracted from unripe Tarap fruit, whereas the amount of total starch and resistant starch were 89.14% and 47.82%, respectively. The amounts of rapid digestible starch and slowly digestible starch were 6.58% and 23.25%, respectively. Results found that the amylopectin content was higher than amylose (77.15% and 11.97%). The starch granules were round and polygon in shapes with smooth surfaces. The average of starch granules size was range from 6.50 to 8.30 μm with 7.4 μm of mean granule diameter. Pasting properties showed that peak viscosity was observed at about 6.5 min at 73.5oC. Tarap starch gelatinization temperatures (onset, 71.63°C; peak, 74.56°C; conclusion, 78.24°C) and enthalpy of gelatinization (ΔHgel) (3.74 J/g) were higher while the retrograded starches show lower retrogradation temperature and enthalpy than native starches. Unripe Tarap starch showed good potential to be utilized as adhesives and thickener for industrial applications.

scholarly journals The Effect of Processing and Cooling Methods on Coleus tuberosus in vitro Starch Digestibility

2021 ◽  
Vol 41 (3) ◽  
pp. 238
Author(s):  
Jhauharotul Muchlisyiyah ◽  
Tri Dewanti Widyaningsih ◽  
Retno Wulansari ◽  
Hera Sisca Prasmita
Keyword(s):  
Resistant Starch ◽  
Room Temperature ◽  
Potato Starch ◽  
Block Design ◽  
In Vitro Digestibility ◽  
Randomized Block Design ◽  
Two Factors ◽  
Cooling Methods ◽  
Total Starch

Coleus tuberosus, also known as black potato, is one of the Indonesian local tubers consumed as a carbohydrate substituent. Therefore, this study aimed to examine the effect of processing and cooling methods on the in vitro digestibility of black potato starch. Furthermore, two factors Randomized Block Design with a 2x3 experimental design was used, which consisted of processing methods (boiling, roasting, and microwave) and cooling at room temperature and 4 °C for 24 hours with 3 repetitions. Black potato flour was compared with the raw form, by assessing some parameters, namely Resistant Starch (RS), Slowly Digestible Starch (SDS), Rapidly Digestible Starch (RDS), and Glycemic Index (GI). Also, the analysis of total starch, moisture, and color was performed, hence raw black potatoes generally have 10% resistant starch (%wb). Different treatments of cooking and cooling had a significant effect (α = 0.05) on moisture content, total starch, RS, RDS, SDS, GI, brightness (L), and yellowness (b). Black potatoes subjected to the processing method followed by cooling had lower RDS and increased RS content. Furthermore, refrigeration at 4°C for 24 hours reduced the digestibility of black potato starch more than cooling at room temperature. Contrarily, microwaved black potato cooled at room temperature showed a higher digestion rate compared to the raw counterpart. Conclusively, processing followed by cooling reduces the GI and increases the RS content of Coleus tuberosus.

In vitro digestibility and pasting properties of epichlorohydrin modified cassava starch

2016 ◽  
Vol 46 (4) ◽  
pp. 517-528 ◽  
Author(s):  
Marta Aurelia Horianski ◽  
Juan Manuel Peralta ◽  
Luis Alberto Brumovsky
Keyword(s):  
Reaction Time ◽  
Resistant Starch ◽  
Reaction Times ◽  
Cassava Starch ◽  
Pasting Properties ◽  
Cross Linking ◽  
In Vitro Digestibility ◽  
Total Dietary Fiber ◽  
Content Type

Purpose The purpose of this study was to analyze the influence of epichlorohydrin (ECH) concentration and reaction time on the food-grade resistant starch production and its pasting properties by using native cassava starch of Misiones-Argentina origin. Design/methodology/approach Cassava starch was modified using ECH (0.30 and 0.15 per cent) during 4 or 8 h. Digestibility was evaluated by determining resistant starch as total dietary fiber. Pasting properties and the cross-linking degree were studied using a micro-viscoamylograph (Brabender). Findings Resistant starch content was not influenced by ECH concentration and reaction time. Cross-linking was detected at higher reaction times (8 h) and ECH concentrations (0.30 per cent), where a decrease in viscosity peaks by more than 80 per cent was observed. Both pasting temperature and breakdown were increased, whereas a decrease in retrogradation was detected. Practical implications Starches can be suitable for different food applications. This is because of the ability to modify its pasting properties and the invariability of the in vitro digestibility of cassava starch as a result of using ECH (at concentrations approved by local and regional legislation) and reaction times of 4 and 8 h. Originality/value Information related to the modification of cassava starch using ECH is scarce or not available nowadays in literature.

High-Pressure Homogenization Alters Physicochemical Properties and In Vitro Digestibility of Chinese Yam (Dioscorea Opposita Thunb.) Starch

2018 ◽  
Vol 18 (1) ◽  
pp. 10-15
Author(s):  
Wang Yi-Wei ◽  
He Yong-Zhao ◽  
An Feng-Ping ◽  
Huang Qun ◽  
Zeng Feng ◽  
...  
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Starch Content ◽  
In Vitro Digestibility ◽  
High Pressure Homogenization ◽  
Starch Granules ◽  
Cross Polarization ◽  
Chinese Yam ◽  
Crystal Type

In this study, Chinese yam starch-water suspension (8%) were subjected to high-pressure homogenization (HPH) at 100 MPa for increasing cycle numbers, and its effect of on the physicochemical properties of the starch was investigated. Results of the polarizing microscope observations showed that the starch granules were disrupted (i.e. greater breakdown value) after HPH treatment, followed by a decrease in cross polarization. After three HPH cycles, the crystallinity of starch decreased, while the crystal type remained unaltered. Meanwhile, the contents of rapidly digestible starch and slowly digestible starch were increased. On the contrary, resistant starch content was decreased. Our results indicate that HPH treatment resulted in reduction of starch crystallinity and increase of starch digestibility.

scholarly journals In Vitro Starch Hydrolysis and Prediction of Glycemic Index (PGI) in “Amala” and Plantain Based Baked Products

2016 ◽  
Vol 5 (2) ◽  
pp. 73 ◽  
Author(s):  
Kiin-Kabari David Barine ◽  
Giami Sunday Yorte
Keyword(s):  
Glycemic Index ◽  
Resistant Starch ◽  
Kinetic Constant ◽  
Bambara Groundnut ◽  
Starch Hydrolysis ◽  
Protein Concentrate ◽  
Significant Difference ◽  
Baked Products ◽  
Total Starch

<p>Various levels of bambara groundnut protein cocnentrate ranging from 0 to 15% were used in the formulation of plantain paste (Amala) and plantain baked products. ‘Amala’ and cookies were produced from 85% plantain flour and 15% bamabara groundnut protein concentrate, while cakes and bread were produced from 70% wheat flour, 20% plantain flour and 10% bambara groundnut protein concentrate. Starch fractions and <em>in vitro</em> starch hydrolysis of the products were determined. The lowest total starch value was found in plantain flour (51.51%) and highest in cakes (70.62%). There was no significant difference in resistant starch between plantain flour and ‘amala’ (5.22% and 4.99%, respectively). The lowest resistant starch was observed in bread (0.94%), while digestible starch was higher in bread and cakes compared to plantain flour. Higher total starch also resulted in higher digestible starch. The kinetic constant of plantain products showed very low values suggesting generally, higher resistance to enzymatic hydrolysis. The highest hydrolysis index (HI) of 74.85%, and 74.25% were observed in cakes and bread, respectively; which also resulted in higher predicted glycemic index (PGI) of 80.79% (Cakes) and 80.45% (Bread). These values were significantly different from that obtained for ‘amala’ with H1 of 56.40% with a corresponding PGI of 70.67% while cookies recorded HI value of 62.64% and PGI of 74.10%. The lowest HI (53.98%) and PGI (69.35%) was observed in plantain flour. This study showed that the more plantain flour in the product formualtions, the lower the hydrolysis index (HI) and the predicted glycemic index (PGI).</p>

Impact of Extrusion Temperature on In Vitro Digestibility and Pasting Properties of Pea Flour

2020 ◽  
Author(s):  
Mingming Qi ◽  
Guangyao Zhang ◽  
Zhishang Ren ◽  
Zhuangzhuang He ◽  
Huihui Peng ◽  
...  
Keyword(s):  
Pasting Properties ◽  
Extrusion Temperature ◽  
In Vitro Digestibility ◽  
Pea Flour

scholarly journals In Vitro and In Vivo Digestibility of Native Maize Starch Granules Varying in Amylose Contents

2007 ◽  
Vol 90 (6) ◽  
pp. 1628-1634 ◽  
Author(s):  
Tatsuya Morita ◽  
Yusuke Ito ◽  
Ian Lewis Brown ◽  
Ryuichi Ando ◽  
Shuhachi Kiriyama
Keyword(s):  
Surface Area ◽  
Linear Correlation ◽  
Resistant Starch ◽  
Amylose Content ◽  
Starch Granules ◽  
Gelatinization Temperature ◽  
Maize Starch ◽  
Positive Linear Correlation

Abstract Digestibility of maize starch granules with different amylose content (AL-0, 22, 54, 68, 80, or 90) was investigated. Measurement of the in vivo resistant starch (RS) content of the starches was performed using surgically prepared ileorectostomized rats. The rats were fed a purified diet containing one of the starches at 652.5 g/kg diet. The in vivo RS content was determined based on the fecal starch excretion. The dietary fiber (DF) value increased as a function of the amylose content in the starch and showed a positive linear correlation with the gelatinization temperature of the granules. In contrast, the in vitro RS content was likely to depend on both the surface area and amylose contents of the starch granules. The maximum in vitro RS content was obtained with AL-68 (54.4). In vivo RS content showed a significant correlation with the amount of in vitro RS but not in respect to the DF detected. The in vivo RS content of AL-68 (43.4) was higher than that found in AL-90 (37.8). A profound gap was observed for AL-54 between the amount of DF (6.4) and RS (in vitro = 46.6 and in vivo = 40.9) present. The results suggest that both in vitro and in vivo digestibility of maize starch is affected by the amylose content and surface area of the granules. The current evaluation suggests that the physiological occurrence of RS from maize starch might be predictable by reference to the in vitro RS value.

scholarly journals Physical and chemical characteristics of enzymatically modified Batu banana (Musa balbisiana Colla) and Kepok banana (Musa paradisiaca formatypica) flours

Food Research ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 124-131
Author(s):  
D.N. Afifah ◽  
Stephanie ◽  
A. Aulia ◽  
A. Rahadiyanti ◽  
D.M. Kurniawati ◽  
...  
Keyword(s):  
Water Absorption ◽  
Resistant Starch ◽  
Physical Characteristics ◽  
In Vitro Digestibility ◽  
Chemical Characteristics ◽  
Musa Balbisiana ◽  
Musa Paradisiaca ◽  
Banana Flour ◽  
Granular Morphology

Batu (Musa balbisiana Colla) and Kepok (Musa paradisiaca formatypica) bananas are two food commodities with high resistant starch content. The later has been suggested to prevent colorectal cancer. Modifications of these, into flour via the addition of pullulanase enzymes and autoclaving-cooling method are expected to improve the quality. The physical characteristics, levels of resistant starch, amylose, amylopectin and in vitro digestibility of enzymatically modified banana starches were determined. Therefore, a descriptive study was performed with untreated Batu banana flour (TP), autoclavingcooling (AC), autoclaving-cooling + pullulanase enzyme (AC + E), and autoclavingcooling + pullulanase enzyme + autoclaving-cooling (AC + E + AC). The granular morphology, water absorption, and swelling ability were evaluated as physical characteristics. Amylose, amylopectin content, and starch digestibility were evaluated as chemical characteristics. Based on SEM, the analysis of granular morphology showed structural modification in both treatments, although Batu banana flour showed greater water absorption and swelling ability, with and without AC + E + AC. However, both samples demonstrated better outcomes, in terms of high levels of starch resistance, low amylose, high amylopectin, and low in vitro digestibility after treatment with AC + E + AC.

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