Starch and non-starch polysaccharides in some cereal foods (original) (raw)
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Measurement of resistant starch in cooked cereal-based foods
Quality Assurance and Safety of Crops & Foods, 2009
Resistant starch, which has been defined as the sum of starch and products of starch degradation not absorbed in the small intestine of healthy individuals, is considered beneficial for health due to its effects on the human bowel and on carbohydrates and lipids metabolism. Cereals are daily consumed by the Italian population as bread, pasta, breakfast cereals, gruels, etc. Cereal-based foods (50 samples) belonging to the above categories were analysed, both raw and after cooking, by the in vitro method of McCleary and Monaghan (standard AOAC 2002.02 and AACC 32-40 methods) in order to assess their resistant starch content. Cooked potatoes and banana (raw and cooked) were used as a comparison. The cooked foods and also the bread samples were cooled at the temperature compatible with their consumption, rapidly frozen and freeze dried in order to standardize the analytical protocol. Freeze drying of cooked foods was important in achieving repeatability of measurements. Within each category of food, different amounts of resistant starch were found depending mainly on the nature of the cereals used as raw material and on other added flours (i.e. legume flours). Within all cereal-based samples values in the range 0.1–3.4% d.m. were found.
Journal of Food Science and Technology, 2018
A comparison between structural, morphological, functional and digestibility studies of starches from cereals i.e. wheat (WS), corn (CS), low amylose corn (LACS) and rice (RS), tubers i.e. potato (PS) and sweet potato (SP), and legumes i.e. kidney bean (KB) were investigated. The shape of granules varied from oval to elliptical or spherical according to the source. Distribution of iso-amylase debranched materials revealed that long and short side chains fractions of amylopectin ranged from 12.6 to 33.1% and 40.5 to 52.5% respectively. KB starch showed the highest amylose content (49.50%) while RS showed the lowest (8.51%). Starches with greater granule size (PS, SP and KB) showed higher proportion of long side chains of amylopectin (AP) (Fr.II) than short side chains of AP (Fr.III). Peak viscosity (PV), breakdown viscosity (BV) and final viscosity (FV) showed significant positive relationship with Fr. II and negative with apparent amylose content (AAC) and Fr.III. Tuber starches showed greater paste viscosities followed by legume starches. Tuber and legume starches with higher apparent amylose content and Fr. II showed greater crystallinity. Gel hardness and gelatinization temperatures showed inverse relationship with RS starch having higher proportion of smaller granules (0-10 lm). KB with higher amylose content showed maximum rapidly digestible starch (RDS) content while SP showed the highest resistant starch. Above observations would be utilized in modifying properties of native starches and help in improving texture, moisture retention capacity and gel firmness of starch and its products. Keywords Starch Á Fine structure Á Scanning electron microscopy Á X-ray diffraction Á Fourier-transform infrared spectroscopy Á In vitro digestibility
Resistant starch content of conventionally boiled and pressure-cooked cereals, legumes and tubers
Journal of Food Science and Technology-mysore, 2010
Resistant starch (RS) content was determined in the conventionally boiled (H1) and pressure-cooked (H2) cereals, legumes and tubers using enzymatic method. Both H1 and H2 legumes contained higher amount of RS as compared to cereals and tubers. H1 and H2 lentils showed highest RS content of 5.0 and 4.9% (dwb), respectively. Higher RS content in legumes can be attributed to the presence of intact tissue/cell structures enclosing starch granules and high level of amylose (26–33%) and high content of viscous soluble dietary fiber components. The decrease in RS content of H2 foods in comparison to H1 counterparts (maximum decrease of 15% in pea) might have occurred due to changes in cell wall integrity of H2 foods and this could result in increased accessibility of starch to amylolytic enzymes.
Processing and storage of Indian cereal and cereal products alters its resistant starch content
Journal of Food Science and Technology-mysore, 2000
Resistant Starch (RS) is prebiotic in nature and is defined as the sum of starch and products of starch degradation not absorbed in small intestine of healthy individuals but later are fermented by natural microflora of the colon to produce short chain fatty acids. RS acts as a nutraceutical and its consumption leads to many health benefits. The aim of the study is to analyze the RS content in raw and processed cereals and cereal products and determine various processing and storage effects on the RS content. RS content in raw cereals ranged from 0.53 g% (pearl millet)—2.09 g% (rice). Of all the processing techniques applied in the study, roasting, baking and boiling increased the RS content followed by shallow frying. Steaming and frying showed a decrease in RS content. The puffed, flaked and extruded cereal products obtained from market when analyzed also showed very less retention of RS content. Storage of different cereal products at 4°C up to 12 and 24 h significantly increased RS content. Amylose showed a higher correlation with RS in maize produces than in other cereal products.
Nutrition Research Reviews, 2003
Resistant starch (RS) is defined as ‘the sum of starch and products of starch degradation not absorbed in the small intestine of healthy individuals’. This basic definition includes different types of starches that (1) are physically inaccessible, usually due to an encapsulation in intact cell walls, or (2) are naturally highly resistant to mammalian α-amylase, or (3) have been modified by hydrothermic treatments then retrograded. Interest in RS has increased significantly during the last two decades, mostly due to its capacity to produce a large amount of butyrate all along the colon. Butyrate has been observed to have a range of effects on cell metabolism, differentiation and cell growth as well as inhibition of a variety of factors that underlie the initiation, progression and growth of colon tumours. The physiological definition of RS, which seems to be nearly consensual, raises a difficulty in proper analytical quantification of RS. A number of methods have, however, been propo...
Measurement and Characterization of Dietary Starches
Journal of Food Composition and Analysis, 2002
Some factors present in the starchy foods influence the rate at which the starch is hydrolysed and absorbed in vivo. In order to predict the physiological effects of starchy foods and to complement information of food composition database, the quantification and characterization of the various components in the starch fraction must be evaluated. The contents of total starch (TS), resistant starch (RS), digestible starch (DS), amylose and dietary fibre (DF) were evaluated in 11 starchy foods cooked and cooked/stored (À201C/30 daysFconventional and domestic storage). The in vitro starch hydrolysis, the hydrolysis index (HI), rapidly digestible starch (RDS) and slowly digestible starch (SDS) were also carried out with the same samples. These storage conditions increased the RS content and decreased the HI in all studied foods, and each food showed a specific behaviour in relation to each variable. The high concentration of amylose is not the only fact involved with the starch retrogradation and the formation of RS. Therefore, the complete characterization of the starch fraction of foods subjected to different ways of preparation and storage conditions should be included in the food composition database. The highly significant positive correlation observed between the HI and RDS (y=0.573xÀ16.671, r=0.907, Pr0.001, n=22) suggests that the RDS, expressed as dry weight, is an alternative device to predict the digestion of starchy foods.
Natural Product Communications, 2017
Starch is the main source of carbohydrates in human diet. It is widely used in food processing and non-food industrial applications. The effects on starch digestion and absorption in humans are reviewed in relation to the starch composition, sources, plant genetic variation, food processing and cooking. The impact of food industrial processing and starch modification on the digestibility of starch containing foods and on gut microbiota are discussed. Considering that the resistant starch (RS) fraction escaped from the small intestine is fermented in large intestine, all the variables that influence starch digestibility and absorption must be taken into account when discussing about healthy properties of fibers. Future trends in food industries are aimed to increase the RS fraction in processed foods in order to improve nutritional quality as well as to clarify the influence of RS3 and RS4 on gut microbiota.
Resistant starch: Its chemical form in foodstuffs and effect on digestibility in vitro
Food Chemistry, 1988
The chemical .forms and resistance to hydrolysis in vitro of raw and gelatinised starch from peas, maize, wheat and potatoes were measured. Raw granular starch proved very resistant to amylolysis. Only wheat starch was full)' degraded after 24 hours' incubation with amylase (20 units/mg polysacchartde) at 37°C. In contrast, hydrolysis of freshly gelatinised starches was essentially complete within I h. To investigate the onset of resistance to hydrolysis after gelation, dispersions of amylose and amylopectin were stored at 20°C prior to amylolysis. Retrogradation of amylose was rapid, and the resulting material was highly resistant to amylolysis. In contrast, amylopectin underwent retrogradat(on more slowly and was almost completely degraded by amylase after incubation for 24 h. The onset of resistance to starch-hydrolysis in an amylose-rich food (cooked peas) was confirmed using a simulated digestion technique.
Journal of AOAC INTERNATIONAL, 2002
Interlaboratory performance statistics was determined for a method developed to measure the resistant starch (RS) content of selected plant food products and a range of commercial starch samples. Food materials examined contained RS (cooked kidney beans, green banana, and corn flakes) and commercial starches, most of which naturally contain, or were processed to yield, elevated RS levels. The method evaluated was optimized to yield RS values in agreement with those reported for in vivo studies. Thirty-seven laboratories tested 8 pairs of blind duplicate starch or plant material samples with RS values between 0.6 (regular maize starch) and 64% (fresh weight basis). For matrixes excluding regular maize starch, repeatability relative standard deviation (RSDr) values ranged from 1.97 to 4.2%, and reproducibility relative standard deviation (RSDR) values ranged from 4.58 to 10.9%. The range of applicability of the test is 2–64% RS. The method is not suitable for products with <1% RS (...