Dependence of physiochemical, functional and textural properties of high-resistant starch rice on endogenous nonstarch polysaccharides

2017 ◽  
Vol 53 (4) ◽  
pp. 1079-1086 ◽  
Author(s):  
Jian Sun ◽  
Yin Wang ◽  
Xiuqiong Zhang ◽  
Søren K. Rasmussen ◽  
Xiaotong Jiang ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Textural Properties ◽  
Nonstarch Polysaccharides

scholarly journals Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits

2021 ◽  
Vol 247 (3) ◽  
pp. 707-718
Author(s):  
Maria Di Cairano ◽  
Marisa Carmela Caruso ◽  
Fernanda Galgano ◽  
Fabio Favati ◽  
Ndy Ekere ◽  
...  
Keyword(s):  
Physical Properties ◽  
Resistant Starch ◽  
Textural Properties ◽  
Gluten Free ◽  
Negative Effect ◽  
Banana Flour ◽  
Green Banana

AbstractThere is a need to develop low-sugar healthy products. The aim of this research was to evaluate the effect of maltitol and inulin as sucrose replacement alongside resistant starch (RS) and green banana flour (GBF) on the texture and physical properties of gluten-free doughs and biscuits formulated with buckwheat, sorghum and lentil flours. These properties are important to predict the dough workability, how easy the biscuits could be mass-produced and determine consumers’ acceptability. Results showed that partial and complete substitution of sucrose could be achieved and appropriate concentration of resistant starch or green banana flour contributed to better dough and biscuit texture. RS content showed the biggest influence on dough stickiness and biscuit hardness and could be used to correct the negative effect of sucrose replacement and to maximise both the dough processability and biscuit acceptability.

Resistant starch and thermal, morphological and textural properties of heat-moisture treated rice starches with high-, medium- and low-amylose content

2011 ◽  
Vol 64 (1) ◽  
pp. 45-54 ◽  
Author(s):  
Elessandra da Rosa Zavareze ◽  
Shanise L. Mello El Halal ◽  
Diego G. de los Santos ◽  
Elizabete Helbig ◽  
Juliane Mascarenhas Pereira ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Amylose Content ◽  
Textural Properties

Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch

2012 ◽  
Vol 44 (2) ◽  
pp. 115-123 ◽  
Author(s):  
Marija Milašinović Šeremešić ◽  
Ljubica Dokić ◽  
Ivana Nikolić ◽  
Milica Radosavljević ◽  
Dragana Šoronja Simović
Keyword(s):  
Resistant Starch ◽  
Textural Properties

Short-Chain Fatty Acids and Human Colonic Function: Roles of Resistant Starch and Nonstarch Polysaccharides

2001 ◽  
Vol 81 (3) ◽  
pp. 1031-1064 ◽  
Author(s):  
David L. Topping ◽  
Peter M. Clifton
Keyword(s):  
Fatty Acids ◽  
Resistant Starch ◽  
Epidemiological Data ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Indirect Measures ◽  
Electrolyte Uptake ◽  
Colonic Blood Flow ◽  
Nonstarch Polysaccharides ◽  
Chain Fatty Acids

Resistant starch (RS) is starch and products of its small intestinal digestion that enter the large bowel. It occurs for various reasons including chemical structure, cooking of food, chemical modification, and food mastication. Human colonic bacteria ferment RS and nonstarch polysaccharides (NSP; major components of dietary fiber) to short-chain fatty acids (SCFA), mainly acetate, propionate, and butyrate. SCFA stimulate colonic blood flow and fluid and electrolyte uptake. Butyrate is a preferred substrate for colonocytes and appears to promote a normal phenotype in these cells. Fermentation of some RS types favors butyrate production. Measurement of colonic fermentation in humans is difficult, and indirect measures (e.g., fecal samples) or animal models have been used. Of the latter, rodents appear to be of limited value, and pigs or dogs are preferable. RS is less effective than NSP in stool bulking, but epidemiological data suggest that it is more protective against colorectal cancer, possibly via butyrate. RS is a prebiotic, but knowledge of its other interactions with the microflora is limited. The contribution of RS to fermentation and colonic physiology seems to be greater than that of NSP. However, the lack of a generally accepted analytical procedure that accommodates the major influences on RS means this is yet to be established.

Sign in / Sign up

Export Citation Format

Share Document