Potato Starch Extrusion and Roasting with Apple Distillery Wastewater as a New Method for Resistant Starch Production

Potato starch was extruded and roasted with apple distillery wastewater to produce starch esters substituted with malic acid residues. The starch esterification degree was higher at the higher roasting temperatures. Starch modification contributed to its darker color, its increased resistance to the action of amylolytic enzymes, and its decreased solubility and heat of phase transition. The changes in the other starch properties examined depended on the extrusion and roasting temperatures. The process, which was conducted without a chemical agent—in this case, the process of starch extrusion and roasting with apple distillery wastewater—should be deemed a novel method for resistant starch production.

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Effect of the Botanical Origin on Properties of RS3/4 Type Resistant Starch

Polymers ◽

10.3390/polym11010081 ◽

2019 ◽

Vol 11 (1) ◽

pp. 81 ◽

Cited By ~ 1

Author(s):

Tomasz Zięba ◽

Małgorzata Kapelko-Żeberska ◽

Artur Gryszkin ◽

Aleksandra Wilczak ◽

Bartosz Raszewski ◽

...

Keyword(s):

Resistant Starch ◽

Raw Materials ◽

Amylose Content ◽

Potato Starch ◽

Wheat Starch ◽

Botanical Origin ◽

Amylolytic Enzymes ◽

Solubility In Water ◽

Retrograded Starch ◽

Water Swelling

This study aimed to compare properties of retrograded starch acetates with an identical degree of substitution, but produced from raw materials of various botanical origin. Retrograded starch was produced from potato, wheat, corn, and tapioca starch, and afterwards acetylated with an acetic acid anhydride, adjusting reagent doses to achieve an identical degree of esterification of the modified preparation (2.1 g/100 g). Preparations of retrograded starch and acetylated retrograded starch differed significantly in their properties, which was due to the disparate botanical origin of starch. The highest susceptibility to acetylation was demonstrated for potato starch, and the lowest one for wheat starch. Acetylation of retrograded starch of various botanical origin increased its solubility in water, swelling power and viscosity of its pastes, as well as decreased its amylose content. Preparations of acetylated retrograded starches of disparate botanical origins may be deemed preparations of RS3/4 type resistant starch because they exhibit significant (23.5–34.0%) resistance to the activity of amylolytic enzymes.

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PSIII-12 In vitro Evaluation of Purified Fiber Sources for Production of Short-chain Fatty Acids Using Pig Cecal Content as an Inoculum

Journal of Animal Science ◽

10.1093/jas/skab054.299 ◽

2021 ◽

Vol 99 (Supplement_1) ◽

pp. 177-177

Author(s):

Gabriela E Martinez Padilla ◽

Rajesh Jha ◽

Vivek Fellner ◽

Eric van Heugten

Keyword(s):

Fatty Acids ◽

Enzymatic Hydrolysis ◽

Resistant Starch ◽

Potato Starch ◽

Short Chain ◽

Gas Liquid Chromatography ◽

Citrus Peel ◽

Starch Potato ◽

Chain Fatty Acids

Abstract This study evaluated short-chain fatty acid (SCFA) production from purified fiber sources when fermented in vitro using pig cecal contents as an inoculum. Fiber sources of interest were inulin from chicory root (native and long-chain inulin with 90 and 98% fiber, respectively), pectin from citrus peel (high methoxyl pectin), resistant starch (native starch), potato starch (commercial grade), and β-glucan (β-1,3;β-1,6 yeast-derived). Cellulose and cornstarch were used as indigestible and highly digestible carbohydrates, respectively. Triplicate samples of substrates (2 g) were subjected to enzymatic hydrolysis with pepsin and pancreatin for 6 h. Subsequently, hydrolyzed residues (200 mg) were incubated under anaerobic conditions at 39°C with 30 mL solution of cecal inoculum collected from 3 sows fed a standard commercial diet and buffered mineral solution. After 48 h of incubation, solutions from fermented samples were analyzed for pH, SCFA, and branched-chain fatty acids (BCFA) using gas-liquid chromatography. Enzymatic hydrolysis had no effect on digestion of β-glucan, but total SCFA concentration after fermentation was highest (26.13 mmol/g) followed by resistant starch (22.61 mmol/g) and potato starch (22.20 mmol/g) and was lowest for cellulose (13.91 mmol/g). In contrast, native inulin was highly digested during enzymatic hydrolysis, resulting in the lowest substrate available for fermentation (11.84% DM) and the highest pH (5.98). Enzymatic hydrolysis and fermentation of resistant starch increased (P< 0.001) concentrations of acetate (0.60 mg/g), whereas potato starch and β-glucan yielded more butyrate (0.60 and 0.54 mg/g respectively), and β-glucan resulted in greater (P< 0.001) propionate concentrations (0.69 mg/g). Pectin resulted in the highest fermentation (82.38% DM disappearance) and the lowest pH (4.03) compared to the other fiber sources (P< 0.001) and yielded the lowest BCFA concentration (1.89 mM, P< 0.001). Results suggest that fermentation of resistant starch, potato starch, and β-glucan produced higher SCFA concentrations, while pectin resulted in a decreased pH of fermentation solution.

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A novel approach for resistant starch production from green banana flour using amylopullulanase

LWT ◽

10.1016/j.lwt.2021.112391 ◽

2021 ◽

pp. 112391

Author(s):

Mohan Das ◽

Nithin Rajan ◽

Pritha Biswas ◽

Rintu Banerjee

Keyword(s):

Resistant Starch ◽

Novel Approach ◽

Banana Flour ◽

Green Banana ◽

Starch Production

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Influence of High Pressure or Autoclaving-Cooling Cycles and Pullulanase Treatment on Buckwheat Starch Properties and Resistant Starch Formation

Polish Journal of Food and Nutrition Sciences ◽

10.1515/pjfns-2018-0001 ◽

2018 ◽

Vol 68 (3) ◽

pp. 235-242 ◽

Cited By ~ 4

Author(s):

Adrian Górecki ◽

Wioletta Błaszczak ◽

Jacek Lewandowicz ◽

Joanna Thanh-Blicharz ◽

Kamila Penkacik

Keyword(s):

High Pressure ◽

Resistant Starch ◽

Starch Properties ◽

Starch Formation

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

Jurnal Agritech ◽

10.22146/agritech.44596 ◽

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.

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Resistant Starch Production and Glucose Release from Pre‐Prepared Chilled Food: The SPUD Project

Nutrition Bulletin ◽

10.1111/nbu.12476 ◽

2020 ◽

Author(s):

T. M. Robertson ◽

J. E. Brown ◽

B. A. Fielding ◽

R. Hovorka ◽

M. D. Robertson

Keyword(s):

Resistant Starch ◽

Glucose Release ◽

Starch Production

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Predictive quality-aware control for scheduling of potato starch production

Computers and Electronics in Agriculture ◽

10.1016/j.compag.2018.04.020 ◽

2018 ◽

Vol 150 ◽

pp. 266-278 ◽

Cited By ~ 3

Author(s):

Xiao Lin ◽

Rudy R. Negenborn ◽

Gabriël Lodewijks

Keyword(s):

Potato Starch ◽

Predictive Quality ◽

Starch Production

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Enzyme mediated resistant starch production from Indian Fox Nut (Euryale ferox) and studies on digestibility and functional properties

Carbohydrate Polymers ◽

10.1016/j.carbpol.2020.116158 ◽

2020 ◽

Vol 237 ◽

pp. 116158

Author(s):

Pritha Biswas ◽

Mohan Das ◽

Somanath Boral ◽

Gargi Mukherjee ◽

Koel Chaudhury ◽

...

Keyword(s):

Functional Properties ◽

Resistant Starch ◽

Euryale Ferox ◽

Starch Production

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Understanding the Properties of Starch in Potatoes (Solanum tuberosum var. Agria) after Being Treated with Pulsed Electric Field Processing

Foods ◽

10.3390/foods8050159 ◽

2019 ◽

Vol 8 (5) ◽

pp. 159 ◽

Cited By ~ 6

Author(s):

Setya B.M. Abduh ◽

Sze Ying Leong ◽

Dominic Agyei ◽

Indrawati Oey

Keyword(s):

Solanum Tuberosum ◽

Electric Field ◽

Light Microscopy ◽

Electric Fields ◽

Potato Starch ◽

Potato Tissue ◽

Scanning Calorimetry ◽

Starch Properties ◽

Polarised Light

The purpose of this study was to investigate the properties of starch in potatoes (Solanum tuberosum cv. Agria) after being treated with pulsed electric fields (PEF). Potatoes were treated at 50 and 150 kJ/kg specific energies with various electric field strengths of 0, 0.5, 0.7, 0.9 and 1.1 kV/cm. Distilled water was used as the processing medium. Starches were isolated from potato tissue and from the PEF processing medium. To assess the starch properties, various methods were used, i.e., the birefringence capability using a polarised light microscopy, gelatinisation behaviour using hot-stage light microscopy and differential scanning calorimetry (DSC), thermal stability using thermogravimetry (TGA), enzyme susceptibility towards α-amylase and the extent of starch hydrolysis under in vitro simulated human digestion conditions. The findings showed that PEF did not change the properties of starch inside the potatoes, but it narrowed the temperature range of gelatinisation and reduced the digestibility of starch collected in the processing medium. Therefore, this study confirms that, when used as a processing aid for potato, PEF does not result in detrimental effects on the properties of potato starch.

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