Gluten-free pasta: effect of green plantain flour addition and influence of starch modification on the functional properties and resistant starch content

2014 ◽  
Vol 49 (12) ◽  
pp. 2650-2658 ◽  
Author(s):  
Chonthira Sarawong ◽  
Zuleyka Concepción Rodríguez Gutiérrez ◽  
Emmerich Berghofer ◽  
Regine Schoenlechner
Keyword(s):  
Functional Properties ◽  
Resistant Starch ◽  
Starch Content ◽  
Gluten Free ◽  
Starch Modification

scholarly journals Assessing the Performance of Different Grains in Gluten-Free Bread Applications

2020 ◽  
Vol 10 (24) ◽  
pp. 8772
Author(s):  
Iuliana Banu ◽  
Iuliana Aprodu
Keyword(s):  
Antioxidant Activity ◽  
Ferulic Acid ◽  
Resistant Starch ◽  
Starch Content ◽  
Rice Flour ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Gluten Free ◽  
Total Dietary Fiber ◽  
Quinoa Flour

A comparative analysis of quinoa, sorghum, millet and rice flours and breads in terms of proximate composition, resistant starch, antioxidant activity and total phenolic content was realized in this study. Quinoa whole flour had the highest content of proteins, fat, ash and total dietary fiber, followed by millet and sorghum flours. Quinoa and rice breads had higher specific volume (192.22 and 181.04 cm3/100 g, respectively) and lower crumb firmness (10.81 and 13.74 N, respectively) compared to sorghum and millet breads. The highest total phenol content was obtained in the case of bread prepared with quinoa flour (398.42 mg ferulic acid equiv/100 g d.w.), while the lowest content was obtained for the rice flour bread (70.34 mg ferulic acid equiv/100 g d.w). The antioxidant activity of gluten-free breads decreased in the following order: sorghum > quinoa > millet > rice. Quinoa bread had the highest resistant starch content of 3.28% d.w., while the rice bread had the highest digestible starch content of 81.48% d.w. The slowly digestible starch varied from 15.5% d.w. for quinoa bread, to 6.51% d.w. for millet bread. These results revealed the huge potential of quinoa, sorghum and millet to be used for developing functional gluten-free bread.

scholarly journals Nutritional and Functional Properties of Gluten-Free Flours

2021 ◽  
Vol 11 (14) ◽  
pp. 6283
Author(s):  
Alina Culetu ◽  
Iulia Elena Susman ◽  
Denisa Eglantina Duta ◽  
Nastasia Belc
Keyword(s):  
Functional Properties ◽  
Starch Content ◽  
Fatty Acid Content ◽  
Brown Rice ◽  
Protein Digestibility ◽  
Good Alternative ◽  
Gluten Free ◽  
Free Products ◽  
Calcium Magnesium ◽  
Limiting Amino Acid

This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, and plantain) for their nutritional and functional properties. For all GF flours investigated, starch was the major component, except for gram, chickpea, and tiger nut flours with lower starch content (<45%), but higher fiber content (8.8–35.4%). The higher amount of calcium, magnesium, zinc, potassium, phosphorus, similar values for iron and lower content of sodium in gram, makes this flour a good alternative to chickpea or other GF flour to develop healthier food products. Amaranth flour had a high protein digestibility, while tiger nut and millet flours were less digestible. Gram, chickpea, quinoa, buckwheat, and oat flours fulfilled amino acids recommendation for daily adult intake showing no limiting amino acid. Total polyphenolic content and antioxidant capacity showed higher values for buckwheat, followed by quinoa and maize flours. Gram, chickpea, maize, and quinoa flours are good candidates to improve health conditions due to lower saturated fatty acid content. The findings of this study provide useful insights into GF flours and may contribute to the development of novel gluten-free products like bread, cookies, or pasta.

scholarly journals Characterization, Functional Properties, and Resistant Starch of Freshwater Macrophytes

2021 ◽  
Vol 2021 ◽  
pp. 1-12
Author(s):  
Farahin N. N. Syed ◽  
Muta H. Zakaria ◽  
Japar S. Bujang ◽  
Annie Christianus
Keyword(s):  
Thermal Properties ◽  
Functional Properties ◽  
Resistant Starch ◽  
Amylose Content ◽  
Starch Content ◽  
Rheological Behaviour ◽  
Nelumbo Nucifera ◽  
Starch Granules ◽  
Starch Properties ◽  
Total Starch

Several aquatic macrophytes such as Colocasia esculenta, Eleocharis dulcis, Nelumbo nucifera, Sagittaria sagittifolia, Trapa bispinosa, and Typha angustifolia possessed carbohydrate mainly in their storage and reproductive parts. Starch morphology, total starch, and amylose content of these six freshwater plant species were determined. Their functional properties, i.e., starch crystallinity, thermal properties, and rheological behaviour were assessed. Large starch granules were in N. nucifera rhizome (>15 μm), medium-sized was N. nucifera seed (8-18 μm), while the rest of the starches were small starch granules (<8 μm). Shapes of the starch granules varied from oval and irregular with centric hilum to elongated granules with the eccentric hilum. Eleocharis dulcis corm starch had significantly higher total starch content (90.87%), followed by corms of C. esculenta (82.35%) and S. sagittifolia (71.71%). Nelumbo nucifera seed starch had significantly higher amylose content (71.45%), followed by T. angustifolia pollen (36.47%). In comparison, the waxy starch was in N. nucifera rhizome (7.63%), T. bispinosa seed (8.83%), C. esculenta corm (10.61%), and T. angustifolia rhizome (13.51%). Higher resistant starch was observed mostly in rhizomes of N. nucifera (39.34%)>T. angustifolia (37.19%) and corm parts of E. dulcis (37.41%)>S. sagittifolia (35.09%) compared to seed and pollen starches. The XRD profiles of macrophytes starches displayed in all the corms and N. nucifera seed had A-type crystallinity. The T. bispinosa seed had CA-type, whereas the rest of the starches exhibited CB-type crystallinity. Waxy starches of C. esculenta corm had higher relative crystallinity (36.91%) and viscosity (46.2 mPa s) than regular starches. Based on thermal properties, high-amylose of N. nucifera seed and T. angustifolia pollen resulted in higher gelatinization enthalpy (19.93 and 18.66 J g-1, respectively). Starch properties showed equally good potential as commercial starches in starch-based food production based on their starch properties and functionality.

scholarly journals Changes of Complex Carbohydrates of White Jack Bean (Canavalia Ensiformis) During Autoclaving-Cooling Cycles

2018 ◽  
Vol 6 (2) ◽  
pp. 470-480 ◽  
Author(s):  
Atina Rahmawati ◽  
Agnes Murdiati ◽  
Yustinus Marsono ◽  
Sri Anggrahini
Keyword(s):  
Chemical Composition ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Resistant Starch ◽  
Starch Content ◽  
Soluble Fiber ◽  
Significance Level ◽  
Jack Bean ◽  
Canavalia Ensiformis ◽  
Complex Carbohydrates

The extraction of white jack bean (Canavalia ensiformis) protein isolate frequently leaves a lot of precipitates containing complex carbohydrates such as starch, dietary fiber, and resistant starch. Repeated autoclaving – cooling cycles can increase the content of soluble fiber and resistant starch. The aim of this study was to determine changes of dietary fiber and resistant starch content of complex carbohydrates of white jack bean during autoclaving-cooling cycles and characterization of its chemical composition and functional properties. The experiment was conducted by applying the autoclaving process at 121oC for 15 minutes followed by cooling at 4oC for 24 hours up to 5 times. Sample was taken from each cycle of autoclaving – cooling. The best treatment was the sample with the highest total soluble fiber and resistant starch content. The best sample will be determined its chemical composition and functional properties. This study used a one-way analysis of variance to subject the data according to Completely Randomized Design. Duncan’s Multiple Range Test was applied to determine significant differences among 5 treatment means at the 5% significance level. The highest value of total soluble fiber and resistant starch content was obtained from autoclaving-cooling cycles of 3 times. The treatment increased the soluble fiber and resistant starch by 14.37% and 18.34%, respectively, but decreased 14.41% insoluble fiber. The complex carbohydrates of white jack bean treated with autoclaving-cooling cycles of 3 times had chemical composition: 10.68% moisture content, 0.92% ash content, 0.02% fat content, 1.85% protein content, 97.20% carbohydrate content (by difference), 68.42% starch content, and 14.90 ppm HCN. It also had functional properties: 351.67% WHC, 115.67% OHC, 775.33% SC, 84.63 meq/kg CEC. The conclusion was the white jack bean carbohydrate complex treated with 3 times autoclaving-cooling cycles was the best treatment to produce the highest value of total soluble fiber and resistant starch content. We suggest to examine another autoclaving temperature and cooling time to compare the result.

Effect of green plantain flour addition to gluten-free bread on functional bread properties and resistant starch content

2014 ◽  
Vol 49 (8) ◽  
pp. 1825-1833 ◽  
Author(s):  
Chonthira Sarawong ◽  
Zuleyka Rodríguez Gutiérrez ◽  
Emmerich Berghofer ◽  
Regine Schoenlechner
Keyword(s):  
Resistant Starch ◽  
Starch Content ◽  
Gluten Free ◽  
Functional Bread ◽  
Bread Properties

Exploring high amylose rice in combination with carboxymethyl cellulose for preparation of low glycemic index gluten-free shelf-stable cookies

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Bazila Naseer ◽  
Haroon Rashid Naik ◽  
Syed Zameer Hussain ◽  
Tashooq Bhat ◽  
Abdul Rouf
Keyword(s):  
Celiac Disease ◽  
Glycemic Index ◽  
Resistant Starch ◽  
Starch Content ◽  
Rice Flour ◽  
Gluten Free ◽  
Ambient Conditions ◽  
Content Type ◽  
High Amylose ◽  
Shelf Stable

PurposeLow glycemic index gluten-free cookies from high amylose rice flour were prepared by modifying baking conditions and ingredient composition.Design/methodology/approachBaking temperature, baking time, and concentration of carboxymethyl cellulose (CMC) were varied between 170 and 190° C, 12–25 min, and 0.2–1%, respectively, using central composite rotatable design. The developed cookies were packed in metalized polyester pouches and stored under ambient conditions for a period of 90 days.FindingsWidth and bulk density of cookies increased significantly (p < 0.05) with an increase in baking temperature, while thickness, baking loss and yield decreased with an increase in baking temperature. Puffiness increased predominantly with the increase in the concentration of CMC. Design expert predicted baking temperature of 185° C, baking time of 22 min, and 0.8% concentration of CMC as desirable conditions for the development of gluten-free cookies from rice flour. Cookies developed after following optimized conditions recorded dietary fiber of 4.66%, resistant starch (RS) content of 7.20% and predicted glycemic index (pGI) of 44.60. RS, pGI, moisture, water activity, free fatty acids and peroxide value increased significantly, whereas hardness and overall acceptability decreased during storage.RPractical implicationsGluten-free (GF) foods are in high demand globally due to the prevalence of celiac disease. Rice lacks gluten protein, and thus, can serve as a potential raw material for the development of GF cookies. In the present study, the ingredient modification and freezing interventions during baking were found to be crucial if the development of low GI gluten-free cookies having good RS content is targeted. Optimized GF cookies prepared via technological intervention and packed in metalized polyester were shelf stable for up to 3 months under ambient conditions. Furthermore, resistant starch content was enhanced while the predicted glycemic index was decreased during storage. Adoption of baking conditions and CMC level optimized in the present study can help to develop shelf-stable GF bakery products for people suffering from comorbidities like celiac disease and diabetes.Originality/valueResistant starch content was enhanced while predicted glycemic index was decreased during storage of gluten-free cookies prepared from high amylose rice flour. The developed cookies can be a complementary diet to people suffering from comorbidities like celiac disease and diabetes.

scholarly journals Effects of Lintnerization, Autoclaving, and Freeze-Thaw Treatments on Resistant Starch Formation and Functional Properties of Pathumthani 80 Rice Starch

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 558 ◽  
Author(s):  
Sujitta Raungrusmee ◽  
Anil Kumar Anal
Keyword(s):  
Functional Properties ◽  
Glycemic Index ◽  
Resistant Starch ◽  
Starch Content ◽  
Antioxidant Properties ◽  
Pasting Properties ◽  
Water Holding Capacity ◽  
Rice Starch ◽  
Swelling Power ◽  
Water Holding

The objective of this study was to assess the effects of lintnerization, autoclaving, lintnerization followed by autoclaving, and freeze thawing treatments on the production of resistant starch from Pathumthani 80 (RD 31) rice. The produced resistant starch was further evaluated for some important physicochemical properties including pasting properties, swelling behavior, digestibility, water holding capacity, and functional properties including glycemic index and antioxidant properties. The lintnerization treatment and autoclaving significantly (p ˂ 0.05) increased resistant starch content to 64% (w/w) and gave the lowest glycemic index (46.12%). The lintnerization followed by autoclaving treatment significantly increased the solubility and water holding capacity, reduced the swelling power, and disrupted the crystalline structure of the starch granules. The native rice starch with autoclave treatment exhibited the highest swelling power among the samples, while the acid hydrolyzed starch was followed by autoclave treatment showing the lowest swelling power (1 g/g) at 90 °C. Fourier transform infrared analysis revealed the modified structures and bonding of the starch materials with the shifting of C=O stretch. However, the antioxidant properties and pasting properties were observed to decrease with the lintnerization, autoclaving, and freeze-thawing treatment of the native starch. The highly resistant starch content and low glycemic index value of the autoclaved RD 31 starch indicates the potential of the resistant starch’s application for the formulation of functional foods targeting the diabetic population.

PREPARATION AND CHARACTERISATION OF ACETYLATED WHEAT STARCH SUPPORTING FOR DIABETES TREATMENT

2018 ◽  
Vol 8 (5) ◽  
pp. 78-84
Author(s):  
Uyen Tran Thi Ngoc ◽  
Nam Nguyen Khac ◽  
Dung Tran Huu
Keyword(s):  
Physicochemical Properties ◽  
Resistant Starch ◽  
Starch Content ◽  
Degree Of Substitution ◽  
Wheat Starch ◽  
Diabetes Treatment ◽  
Glucose Response ◽  
Swelling Capacity ◽  
Wheat Starches

Background: The purpose of the study was to prepare acetylated wheat starches which have amylase hydrolysis resistant capacity to use as functional food supporting for diabetes treatment. Method: Acetate wheat starches were prepared by acetylation reaction of native wheat starch with different mole ratios of acetic anhydride. These starches were determined for the physicochemical properties by 1H-NMR, SEM, X-ray, DSC, solubility and swelling capacity, the resistant capacity by amylase hydrolysis in-vitro. Results: Acetate wheat starches were prepared successfully with the increase in acetyl content and degree of substitution corresponding with the increase of anhydride acetic, which resulted in the change of physicochemical properties of the wheat starches, including constitution, solubility, swelling capacity and contributed to the increase in resistant starch content in the acetate wheat starches. The AC150-9 containing 2.42% acetyl with degree of substitution 0,094 and resistant starch 32,11% is acceptable by FDA guideline about food safety. Conclusion: Acetate wheat starches contain low rate of digestive starch, while containing a higher proportion of resistant starch than natural wheat starch, possessing a high resistance to amylase activities. Thus, it is hope that this kind of starch to control the rapid increase of postprandual blood glucose response for diabetes treatments effectively. Key words: Acetate wheat starch, substitution, DS, RS, amylase

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