scholarly journals Resistant Starch: A Promising Functional Food Ingredient

2021 ◽  
Author(s):  
Revati Wanikar ◽  
Swati Kotwal
Keyword(s):  
Resistant Starch ◽  
Functional Food ◽  
Starch Content ◽  
Good Health ◽  
Structural Features ◽  
Food Ingredient ◽  
Factors Affecting ◽  
Physiological Benefits ◽  
Specific Contribution

Nowadays dietary starches are considered as a tool for maintaining good health. Recently resistant starch has received much attention because of its specific contribution to human health. Resistant starch escapes digestion in the small intestine and fermented in the colon by colonic microorganisms. Resistant starch has wide applications in varieties of food products. In the present study, types of resistant starch, their sources, physiological benefits, have been discussed briefly. This chapter focuses on factors affecting starch digestion, resistant starch content, characterization of resistant starch and various techniques employed to study their structural features.

Development and Characterization of Spaghetti with High Resistant Starch Content Supplemented with Banana Starch

2009 ◽  
Vol 15 (1) ◽  
pp. 73-78 ◽  
Author(s):  
R.G. Hernández-Nava ◽  
J. De J. Berrios ◽  
J. Pan ◽  
P. Osorio-Díaz ◽  
L.A. Bello-Perez
Keyword(s):  
Bulk Density ◽  
Resistant Starch ◽  
Cooking Quality ◽  
Starch Content ◽  
Dilution Effect ◽  
Cooking Loss ◽  
Chemical Parameters ◽  
Density Values ◽  
Physical And Chemical

Spaghetti developed by substituting semolina with 5, 10, 15, and 20% (w/w) banana starch were evaluated by specific physical and chemical parameters such as chemical composition, resistant starch (RS) content, diameter, bulk density, color, cooked weight, cooking loss, and firmness. They were also evaluated by their sensory attributes. In general, the addition of banana starch promoted a dilution effect on protein, lipid, and ash content, while moisture content was not affected. On the other hand, the content of RS significantly increased ( p50.05) with an increase of banana starch in the spaghetti. Spaghetti containing 5 and 10% of banana starch had similar diameter than the control spaghetti, but the diameter of spaghetti with 15 and 20% banana starch were significantly lower ( p50.05). The bulk density values of spaghetti with banana starch were all similar and not different from the control spaghetti. The values of ΔL* indicated that the color of spaghetti containing banana starch was darker than the control at all levels of substitution, while the values of ΔC* indicated that only spaghetti containing banana starch in the range of 10—20% was less saturated than the control. The evaluation of cooking quality demonstrated that the cooked weight of spaghetti containing banana starch was similar to the control, but their cooking loss was significantly higher and their firmness significantly lower ( p50.05) than the control. However, the values of cooking loss and firmness were in the acceptable range for good quality pasta. Sensory evaluation of the product showed that the addition of banana starch improved the acceptability of the spaghetti. The overall result of this study shows that spaghetti with up to 15% of banana starch addition could have great potential for commercial acceptability as a functional food with high levels of healthy RS.

scholarly journals Heat-Moisture Treatment Further Reduces In Vitro Digestibility and Enhances Resistant Starch Content of a High-Resistant Starch and Low-Glutelin Rice

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2562
Author(s):  
Zhiyuan Li ◽  
Dongshu Guo ◽  
Xiao Li ◽  
Zhaocheng Tang ◽  
Xitie Ling ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Kidney Diseases ◽  
Starch Content ◽  
Rice Flour ◽  
Targeted Mutagenesis ◽  
In Vitro Digestibility ◽  
Food Ingredient ◽  
Heat Moisture Treatment ◽  
Moisture Treatment

A novel rice germplasm sbeIIb/Lgc1 producing grains rich in resistant starch (RS) but low in glutelin has been developed through CRISPR/Cas9-mediated targeted mutagenesis for its potential benefits to patients with diabetes and kidney diseases. In this study, a hydrothermal approach known as heat-moisture treatment (HMT) was identified as a simple and effective method in reinforcing the nutritional benefits of sbeIIb/Lgc1 rice. As a result of HMT treatment at 120 °C for 2 h, significant reductions in in vitro digestibility and enhancements in RS content were observed in sbeIIb/Lgc1 rice flour when the rice flour mass fraction was 80% and 90%. The low-glutelin feature of sbeIIb/Lgc1 rice was not compromised by HMT. The potential impacts of HMT on a range of physicochemical properties of sbeIIb/Lgc1 rice flour have also been analyzed. HMT resulted in a darker color of rice flour, alteration in the semi-crystalline structure, an increase in gelatinization temperatures, and reductions in the pasting viscosities as the moisture content increased. This study provides vital data for the food industry to facilitate the application of this dual-functional rice flour as a health food ingredient.

The in vivo digestibility study of banana flour with high content of resistant starch at different ripening stages

2020 ◽  
Vol 11 (12) ◽  
pp. 10945-10953
Author(s):  
Jie Yang ◽  
Yu Bi ◽  
Shangyun Liang ◽  
Zhengbiao Gu ◽  
Li Cheng ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Functional Food ◽  
Nutritional Value ◽  
Food Products ◽  
Food Ingredient ◽  
Ripening Stages ◽  
Banana Flour

Resistant starch, a functional food ingredient, can improve the nutritional value of food products.

scholarly journals Comparative Extraction Performance of Solvent Systems in the Extraction and Characterization of Pectin from Prosopis Africana Seed Gum

2020 ◽  
Vol 3 (3a) ◽  
pp. 93-98
Author(s):  
PA Adie ◽  
CO Ikese ◽  
EA Otache
Keyword(s):  
Functional Food ◽  
Solvent System ◽  
Ash Content ◽  
Equivalent Weight ◽  
Food Ingredient ◽  
Prosopis Africana ◽  
Solvent Systems ◽  
Extraction Performance ◽  
Seed Gum

Pectin was separately extracted in warm water bath from sun-dried and crushed Prosopis africana seed gum, using 0.05 M solutions of HCl, H2SO4, CH3COOH, C6H8O7 and a 3:2 blend of (H2SO4: C6H8O7). The physicochemical properties of pectin extracted from the Prosopis africana seed gum shows the following: colour varied from beige-brown to wheat brown, equivalent weight (1,818.18 mg/mol to 25,000 mg/mol), methoxyl content (0.124 % to 1.705 %), moisture content (12 % to 38 %) and ash content (2 %) for all the solvent system used. Also, the comparative solvent performance shows that the H2SO4:C6H8O7 solvent blend was the most effective for pectin extraction followed by the solvent HCl and H2SO4, while C6H8O7 was the least effective. The comparative pectin yield of Prosopis africana seed gum using selected acid solvent ranged from 6.94 % to 15.28 %. Among the solvents under study, the H2SO4:C6H8O7 solvent blend gave the highest pectin yield (15.28 %) with beige-brown, low methoxyl pectin of high purity and could be used as a functional food ingredient domestically and industrially

Benchmarking Study of Cymbopogon citratus and C. nardus for Its Development of Functional Food Ingredient for Anti-diabetic Treatment

2019 ◽  
Vol 2 (2) ◽  
pp. 109-114
Author(s):  
Diah Indriani Widiputri ◽  
Maria DPT Gunawan-Puteri ◽  
Irvan S. Kartawiria
Keyword(s):  
Literature Review ◽  
Functional Food ◽  
Water Extract ◽  
Cymbopogon Citratus ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Functional Activities ◽  
Diabetic Treatment

Cymbopogon citratus and Cymbopogon nardus are two species of Cymbopogon that are commonly cultivated in Indonesia. Studies have shown Cymbopogon activities and potencies for development for various diseases including diabetic treatment. Both C. citratus and C. nardus have long history for culinary and medicinal herb in Indonesia and therefore have a sustainable commercial production that will support their development for functional food ingredient. This work provides a study about industrial observation in several herbal industries along with literature review of herbal industries condition in Indonesia as a benchmarking study to summarize the required research or technical development of Cymbopogon as functional food ingredients. During industrial observation it was shown that Cymbopogon usage in herbal industries were more popular as flavorings rather than for its functionalities. The industrialobservation to several reputable herbal industries showed that despite the similar infrastructure used for extraction and pulverization method, the industries might have different supply procurement and quality requirement, extraction principle, product character and quality control, and therefore market character. The literature review have shown several studies of Cymbopogon functionalities in organic solvents, empirical uses of Cymbopogon as medicinalherbs in water extract, optimization in Cymbopogon cultivation. Heavy studies have been done in the extraction, usage, and characterization of essential oils from Cymbopogon. Many literature showed formulation of Cymbogon for culinary purpose but there are yet formulation based on its functional activities. Both industrial observation and literature review called in the requirement of more study of activities and stabilities of the Cymbopogon aqueous andethanolic extracts, optimization of post-harvest processing, extraction, and further processing to produce Cymbopogon ingredients based on activities and efficiency, and the determination of active fraction/compound(s) responsible for the activity and formulation of food that will enable the usage direction of functional food ingredients.

scholarly journals Potensi Tepung Beras Kaya Pati Resisten Sebagai Bahan Pangan Inovatif

JURNAL PANGAN ◽  
2019 ◽  
Vol 27 (3) ◽  
pp. 215-224
Author(s):  
Zalniati Fonna Rozali
Keyword(s):  
Resistant Starch ◽  
Functional Food ◽  
Functional Foods ◽  
Food Product ◽  
Rice Flour ◽  
The Body ◽  
Food Ingredient ◽  
Process Characteristics ◽  
Wide Range

ABSTRACTChanges in lifestyle cause people to demand the availability of functional foods that are ready to eat, nutritious and positive for health as a part of the daily menu. A food ingredient can be said to be functional if it contains components (both nutritional and non-nutritional) which have beneficial physiological effects on the functions of organs in the body. The biological role of resistant starch as an ingredient of functional food is related to the ecology of "good" microbes that live in the large intestine (colon). The use of rice flour as a source of resistant starch is an innovation to utilize broken rice, which can be applied by industries with a wide range of businesses. Modification of rice flour to increase levels of resistant starch can be done physically, chemically, enzymatically or in combination. Each of these production processes will affect the characteristics of the hospital produced. Based on the production process, characteristics, functional values, and alternative uses, rice flour rich in resistant starch has considerable potential to be developed as a functional food product for health.  

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