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This chapter details how Mondelēz International succeeded in demonstrating the effect of slowly digestible starch (SDS) in starch-containing foods on the reduction of postprandial glycaemic responses. A description of the method to characterise SDS and its accuracy is described in a specific part. The health claim adopted by the European Commission is based on the five clinical trials presented in detail. Based on these results, the quantification of the relationship between SDS, the slow rate of appearance of carbohydrates and moderate postprandial glycaemic response is discussed. In addition, this chapter explains how the health claim can be applied to food and provides results of a consumer survey on wordings related to the health claim authorised.

Aim of this work was to evaluate the impact of bread enrichment with different concentrations of lentil flour (LF) (0 g/100g, 10 g/100g and 20 g/100g) on some physico-chemical, structural, and nutritional features of bread. The addition of LF in formulation affected its properties, leading to a darker appearance and to a more compact structure (e.g., higher density and lower gas bubble area fraction). Besides, it led to a significant rise in the protein, free glucose, and rapidly digestible starch content as well as in the expected glycemic index. Concerning the investigation of nutritional properties, starch and protein digestibility has been evaluated by the combination of different digestion models. Each type of bread was subjected to an in vivo oral phase followed by a semi-dynamic in vitro gastrointestinal digestion. During the oral and the gastric phases of digestion, bread with the greatest LF content (20 g/100g) exhibited an extensive starch digestibility and a partial protein digestibility compared to the other samples, due to its higher protein content. In contrast, during the intestinal phase, control (0 g/100g) showed a stronger starch digestibility compared with the LF samples, while no differences could be observed in terms of protein digestibility investigated by SDS-PAGE., This work has received financial support from project PID2019-107663RB-I00 from the Spanish Ministry of Science and Innovation (MICINN).

Pulses are the major source of proteins and other nutrients in the diets of malnourished areas of the world. They are also good sources of slowly digestible starch, the most desirable form of dietary starch that is completely, but more slowly, digested in the small intestine, and attenuates postprandial plasma glucose and insulin levels. The separation of starch from pulses is difficult and generally gives lower yield, particularly when starch with high purity is required. The separation of starch of high purity from certain pulses is difficult because of the presence of highly hydrated fine fiber fractions and insoluble protein. Pulse starches are isolated using aqueous techniques (wet) and dry milling. Pulse starches can be used in processed meat products, particularly, where extensive heating and mechanical stirring is required. Canned foods, cooked sausages, soups, sauces, noodles, and vermicelli prepared using pulse starches have better sensory attributes than those made from starches from traditional sources.

Resistant starch is a dietary fiber and can be used to replace digestible starch in foods. Many animal studies and some human studies have been conducted to examine the effect of resistant starch consumption. Resistant starch consumption has been linked to a variety of benefits for gut health and metabolic effects.

Wheat flour replacement from 0 to 40% by single tef flours from three Ethiopian varieties DZ-01-99 (brown grain tef), DZ-Cr-37 (white grain tef) and DZ-Cr-387 (Quncho, white grain tef) yielded a technologically viable ciabatta type composite bread with acceptable sensory properties and enhanced nutritional value, as compared to 100% refined wheat flour. Incorporation of tef flour from 30% to 40% imparted discreet negative effects in terms of decreased loaf volume and crumb resilience, and increase of crumb hardness in brown tef blended breads. Increment of crumb hardness on aging was in general much lower in tef blended breads compared to wheat bread counterparts, revealing slower firming kinetics, especially for brown tef blended breads. Blended breads with 40% white tef exhibited similar extent and variable rate of retrogradation kinetics along storage, while brown tef-blended breads retrograded slower but in higher extent than control wheat flour breads. Breads that contains 40% tef grain flour were found to contain five folds (DZ-01-99, DZ-Cr-387) to 10 folds (DZ-Cr-37) Fe, three folds Mn, twice Cu, Zn and Mg, and 1.5 times Ca, K, and P contents as compared to the contents found in 100% refined wheat grain flour breads. In addition, suitable dietary trends for lower rapidly digestible starch and starch digestion rate index were met from tef grain flour fortified breads., Authors gratefully acknowledge the financial support of the Spanish Institutions Ministerio de Economía y Competitividad (Projects AGL2011-22669 and AGL2012-35088) and Comunidad de Castilla y León (Project VA252A12-2).

8 pages, 3 figures, 2 tables.-- Available online 18 February 2011., Hydrocolloids are largely used in food processing because of their functional properties, but scarce information is available about the direct impact of different hydrocolloids on the starch digestibility. The objective of this study was to assess the effect of different hydrocolloids on the digestibility of corn and potato starch and to establish the possible relationship between physicochemical and in vitro hydrolysis of starch. Hydrocolloids significantly affected the in vitro hydrolysis of starch changing the pattern of the starch fractions favoring the starch hydrolysis and increasing the rapid digestible starch fraction. The effect of hydrocolloids on the starch hydrolysis was greatly dependent on the starch origin. Guar gum was the unique hydrocolloid that combined with potato starch decreases the enzymatic hydrolysis and glycemic index of this starch. Correlations were observed between hydration, pasting and starch digestibility in corn and potato starch., inancial support of Spanish Ministerio de Ciencia e Innovación (Project AGL 2008-00092 ALI) and the Consejo Superior de Investigaciones Científicas (CSIC). M.A. Gularte would like to thank postdoctoral incentive by Departamento de Ciência dos Alimentos – Universidade Federal de Pelotas, Brasil, RS.

The analytical methods used for starches are important for assessing the starch source, degree of purity, integrity (native or modified), and physicochemical, morphological, rheological, and structural properties. The steps of sample preparation, elimination of interferents, and application of analytical techniques should be well established so that the results are reliable and facilitate interpretation. The physicochemical determinations include amylose and amylopectin contents, intermediate fractions, and total starch, considering the rapidly digestible starch, slowly digestible starch, and resistant starch. Structurally, starch granules may be characterized as damaged starch and/or by microscopy (optical, scanning electron, confocal, and atomic force), amylopectin branched-chain-length distribution, X-ray diffraction, thermal properties, magnetic nuclear resonance, and infrared spectroscopy. The important rheological and technological properties of starch granules are based on the empirical or fundamental viscosity, gel strength, swelling power and solubility, syneresis, and freeze–thaw stability.

Publisher Summary The potato is an important vegetable and can be consumed in different forms, either fresh as table stock or processed into various products. The quality of potato tubers for table and processing use depends on genetic and environmental factors, and storage temperature, duration, and subsequent conditioning. Starch is the major carbohydrate in potato and is an agriculturally important commodity with many food and nonfood uses. It is the basic source of energy for a majority of the world's population. Since starch is the major component of the dry matter of potato, its molecular organization and interactions with nonstarch polysaccharides and sugars are important factors influencing sensory attributes and shelf life of potato products, such as mashed potatoes, French fries, and potato chips. Starch plays a major part in supplying the metabolic energy that enables the body to perform its different functions. Starch is classified into rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS), according to the rate of glucose release and its absorption in the gastrointestinal tract.

Producción Científica, Cowpea (Vigna unguiculata) starch was physically modified by heat moisture treatment (HMT) or HMT followed by ultrasound treatment (UST). The modifications of starch crystallinity, morphology and digestibility as well as thermal, and pasting characteristics were evaluated. HMT was performed at 20% moisture content, for 2, 5 and 12 h at 100 °C (HMT2, HMT5, HMT12). UST was performed at 80% amplitude (20 kHz) for 30 min (2 s on-2 s off). The granule shape and XRD patterns were not modified by any of the applied treatments. 1H NMR revealed that HMT and HMT-UST caused a decrease of amylopectin branching degree. Thermal stability increased more in heat-moisture-treated-starch, while gelatinization enthalpy was not affected by the treatments applied. The resistant starch content increased up to 11% with HMT, whereas an increase in slow digestible starch (SDS) (+30%) was observed in HMT2-UST and HMT5-UST. The decrease in pasting viscosity of treated starch samples increased incrementally with heating time. The results demonstrate that HMT and HMT-UST expand the opportunities and potential of using modifying cowpea starches as ingredients in several food applications., Ministerio de Economía y Competitividad - Fondo Europeo de Desarrollo Regional (project AGL2015-63849-C2-2-R), Ministerio de Ciencia e Innovación (project PID2019-110809RB-I00), Junta de Castilla y León/FEDER (project VA195P20), Universidad Nacional del Nordeste, Argentina (PI: 16-F017)

A global rise of diet-related noncommunicable diseases calls for a focus on diet-based nutritional intervention across the entire socioeconomic consumer spectrum. We review recent reports in the area of healthier rice aimed at developing rice grains with improved dietary fiber compositions (increased amounts of nonstarch polysaccharides and resistant starch), and less digestible starch (higher amylose and phospholipid complex in the endosperm) resulting in reduced glycemic impact upon grain consumption. We furthermore elaborate on the interconnections of elevated amounts of protein and a balanced composition of essential amino acids. The importance of a nutritious aleurone layer and its role in lipid storage and micronutrient composition is discussed briefly in the context of brown rice benefits. We identify gene targets for precision breeding that will facilitate the production of rice grains and rice-based products to mitigate the impact of nutrition-related preventable diseases.

Glucose is the principal biological fuel for the body, and it has been classified into rapidly available glucose (RAG) and slowly available glucose (SAG) based on glycemic carbohydrate digestion rate that is related to human health. This chapter first reviews the concept of glycemic index (GI), and the digestion and nutritional classification of glycemic carbohydrates. The structural properties, slow digestion mechanism, and the biological functions of slowly digestible carbohydrates (SDC), mainly slowly digestible starch (SDS), are then discussed. Finally, potential formulation and testing of low-GI foods, using SDCs to control the glucose delivery, are described for the purpose of improving human health.

A method for resistant starch (RS) determination in food and food products is proposed. The main features are: removal of protein; removal of digestible starch; solubilization and enzymatic hydrolysis of RS; and quantification of RS as glucose released. Stomach and intestine physiological conditions (pH, transit time) were approximately simulated. All operations were performed in a 50 ml centrifuge tube. Reference materials and food products were analysed by three laboratories. Statistical analysis included repeatability and reproducibility. This procedure is quite satisfactory for starchy foods containing appreciable quantities of RS and it may be useful for nutritional labelling of foodstuffs. For samples containing ≤ 1% RS, differences are not significant and they can be considered as foods with a negligible RS content., This study was supported by the Spanish Comisión Interministerial de Ciencia y Tecnologia (Project ALI-92-0278 and ALI-95-01 73).

Publisher Summary Taro, Colocasia esculenta (L.) Schott, Araceae, is one of the edible aroids distributed throughout the world, particularly in the tropics. Although cultivated as an annual, taro is a perennial herb with a thick, tuberous underground stem whose leaves are simple, broad, and long-petioled. Unopened leaves and petioles are prepared like spinach and used as a vegetable, while the tubers can be steamed or boiled as a delicacy. Taro has a higher nutritive value than most other root and tuber crops. Both corms and leaves contain good-quality protein and are good sources of phosphorus, potassium, calcium, and readily available iron. The corms also have very fine-grained, easily digestible starch, a rich ash content and can be a fair source of oils. There are possibly thousands of recognized cultivars of taro that fall into two groups: (1) the “eddoe” type (Colocasia esculenta var. antiquorum syn. Colocasia esculenta var. globulifera) and (2) the “dasheen” type (Colocasia esculenta var. esculenta). Both the types are widely grown in both flooded and upland culture. Despite its tremendous potential, research into the biology and genetics of Colocasia spp. appears to be rudimentary. Little attention has been paid to this plant by breeders, with the result that in most cultures taro still occupies subsistence crop status. As with most other food crops, the aims of taro breeding include and place emphasis on higher yields, resistance to major diseases (leaf blight and corm rot) and pests (leafhopper), short crop duration, superior food value and general acceptance, low or no acridity, adaptability to harsh environmental conditions—drought, salinity, and flooding limits—and amenability to mechanization. This chapter provides an overview of taro breeding and genetics, with an application of biotechnology and specialized breeding techniques.