Search

The rate at which starch is digested in the human intestine elicits different glycemic responses and reflects the glycemic index (GI) of foods. In vitro measurement of starch digestibility can reflect the GI of food. Differences in starch digestibility among four durum wheat pasta samples, couscous, and bread were evaluated to better describe the role of the pasta making process in affecting starch digestibility. Statistical differences in RDS (rapidly digestible starch), SDS (slowly digestible starch), and RS (resistant starch) of products were found (p < 0.05). As expected, pasta samples showed the highest value of SDS/av starch compared to couscous and bread. Fusilli and cavatelli samples presented the highest SDS/av starch ratio (55.80 ± 3.06% and 53.91 ± 3.50%, respectively), then came spaghetti 49.39 ± 2.83% and penne 45.93 ± 1.19%, while couscous presented the lowest value of SDS/av starch (2.64 ± 0.50%), followed by bread (11.78 ± 2.63%). Our study confirmed that the pasta making process efficiently mediates an increase in SDS/Av starch content, which has been specifically quantified above 40%, therefore strongly related to a lowered glycemic response in vivo. Our results strengthened the concept that pasta is a good source of SDS, which makes it useful for glycemic control. [ABSTRACT FROM AUTHOR]

Slowly digestible starch (SDS) has been shown to digest slowly throughout the entire small intestine, generating slow and prolonged release of glucose, according to the in vitro Englyst assay. The aim of this work was to conduct a meta-analysis of up-to-date evidence to evaluate the association between SDS consumption and a reduction in the postprandial glycemic response, including extended glycemic index (EGI) or glycemic profile (GP) parameters, during in vivo digestion. We searched the Web of Science, PubMed, Europe PMC, Cochrane Library, and Embase to identify related articles published up to September 2022. Human trials investigating the effect of the SDS amount on the postprandial glucose profile were estimated at the standard mean difference (SMD), with a 95% confidence interval (CI), using random effect models. The review followed the systematic reviews and meta-analyses (PRISMA) guidelines. The meta-analysis included a total of 65 participants. The results revealed that the EGI experienced a greater increase (SMD = 24.61, I2 = 79.2%, p < 0.01) after SDS intake, while the GP exhibited similar trends (SMD = 29.18, I2 = 73.3%, p < 0.01). High heterogeneity vanished in the subgroup and sensitivity analysis (EGI: I2 = 14.6%, p = 0.31; GP: I2 = 0.0%, p = 0.97). There was no evidence of publication bias for EGI (p = 0.41) or GP (p = 0.99).The present meta-analysis provides evidence that SDS intake is positively correlated with EGI and GP levels. The quantitative relationship of the reduction in the postprandial glycemic response and SDS consumption was used to quantify the slow digestion property on an extended time scale, and supplement the in vitro concept of SDS. [ABSTRACT FROM AUTHOR]

The aim of the study was to evaluate the functional properties of muffins fortified with white clover flowers (Trifolium repens L.), which were added to the dough in the following amounts: (i) 0% (control); (ii) 2.5%; (iii) 5.5%; (iv) 7.5%; and (v) 10%. The organoleptic properties were assessed by a panel of consumers. Additionally, the following parameters were also tested: basic chemical composition, total polyphenols, the antioxidant activity together with antiproliferative effects on the A375 melanoma cell line, starch nutritional fractions and the in vitro glycemic index. As a result, replacing wheat flour with white clover flour significantly affected the color, aroma and taste of the muffins. The content of proteins, fats, total ash, dietary fiber, resistant starch (RS), slowly digestible starch (SDS),total polyphenols and antioxidant activity increased statistically significantly with the elevated amount of white clover flour added to the dough. At the same time, the content of free glucose (FG), rapidly available glucose (RAG) and rapidly digestible starch (RDS), the value of the in vitro glycemic index and the viability of melanoma cancer cells decreased significantly. The muffins enriched with white clover flowers might constitute an interesting proposition and extension of the existing assortment of confectionery products. [ABSTRACT FROM AUTHOR]

Featured Application: This research has contributed to a greater understanding of the influence of polyphenols on starch digestibility and its glycemic index. This may ultimately facilitate the development of traditional starchy products, such as bread, with a reduced glycemic index without compromising their organoleptic characteristics (e.g., color, taste, aroma, and texture). Considering the prevalence of diet-related diseases, new ways of preventing them are being sought. One of them is the addition of polyphenols to high-starch products to inhibit their digestibility and reduce their glycemic index. Therefore, this study aimed to investigate the differences between polyphenols popular in food ((+)catechin, epigallocatechin gallate, quercetin, kaempferol, naringenin, hesperidin, trans-ferulic acid, and p-coumaric acid), in terms of their impact on wheat, rice, potato, and maize starch digestibility. Polyphenols were added to starch separately, before and after its pasting, in one of the following doses: 5, 10, and 20 mg. Starch was digested in the presence of single polyphenols to measure RDS (rapidly digestible starch), SDS (slowly digestible starch), RS (resistant starch), and TS (total starch) content. On that basis, the SDI (starch digestion index) was calculated, and the GI (glycemic index) was estimated. The results show that polyphenols inhibit starch digestion at different levels depending on the type of tested starch and the time of polyphenol addition. However, in terms of RDS, TS, and eGI (estimated glycemic index), the greatest impact was observed for epigallocatechin gallate in a dose of 20 mg most frequently, independently of the kind of tested starch and the time of polyphenol addition. [ABSTRACT FROM AUTHOR]

Starch digestibility may have an effect on the postprandial blood glucose profile. The aim of this meta-analysis was to analyze the relationship between Slowly Digestible Starch (SDS) levels and plasma glucose appearance and disappearance rates, as well as other parameters of glucose metabolism, after healthy subjects consumed cereal products that differed in SDS content. Three randomized controlled clinical trials that included a total of 79 subjects were identified. Using binary classification for the variables (high versus low levels, more than 12 g of SDS per portion, and less than 1 g of SDS per portion, respectively), we found that there was a 15-fold higher chance of having a low rate of appearance of exogenous glucose (RaE) after consumption of a high-SDS product. A high SDS content was also associated with a 12-fold and 4-fold higher chance of having a low rate of disappearance of exogenous glucose (RdE) and rate of disappearance of total plasma glucose (RdT), respectively. The RaE kinetics were further analyzed by modeling the contribution of SDS content to the different phases of the RaE response. We show that the higher the SDS content per portion of cereal product, the higher its contribution to the incremental area under the curve (iAUC) of the RaE response after 165 min. Using the association rule technique, we found that glycemic iAUC and insulinemic iAUC values vary in the same direction. In conclusion, this meta-analysis confirms the effect of the SDS level in cereal products on the metabolic response, and shows for the first time that the degree to which SDS affects the RaE response differs depending on the SDS content of the food product, as well as the phase of the postprandial period. [ABSTRACT FROM AUTHOR]

The current research examined the impact of different concentrations of oat beta-glucan (OG) on the in vitro digestibility of fava bean starch (FS). Our pasting analysis demonstrated that OG effectively decreased the viscosity and regrowth of FS, suppressing its in situ regrowth while enhancing the in vitro pasting temperature. Moreover, OG markedly diminished amylose leaching and minimized the particle size of the pasted starch. Rheological and textural evaluations demonstrated that OG markedly diminished the viscoelasticity of the starch and softened the gel strength of the composite system. Structural analysis revealed that hydrogen bonding is the primary interaction in the FS-OG system, indicating that OG interacts with amylose through hydrogen bonding, thereby delaying starch pasting and enhancing the gelatinization characteristics of FS gels. Notably, the incorporation of OG resulted in a reduction in the levels of rapidly digestible starch (RDS) and slowly digestible starch (SDS) in FS, accompanied by a notable increase in resistant starch (RS) content, from 21.30% to 31.82%. This study offers crucial insights for the application of OG in starch-based functional foods. [ABSTRACT FROM AUTHOR]

The sensory profile of polenta and the connections between technological attributes and varieties of maize have not been extensively studied. Thus, it is necessary to understand the possible effect of its consumption on consumers' health in terms of postprandial glucose levels and molecules associated with healthy activities. This work aims to study polenta's technological and sensory properties from different maize genotypes and evaluate their digestibility and the potential contribution of bioactive compounds on health. A commercial hybrid, two open-pollinated varieties, and three inbred lines were used. Grain physical determinations and physical-chemical semolina traits were determined. Polenta's technological quality was evaluated after simulated cooking. In vitro digestion was performed for polentas, and a sensory evaluation test was conducted. A significant correlation was found between semolina polyphenols and rapidly digestible starch (r = −0.6). Panellists characterised the genotype C6006 as having a good flavour, sandier mouthfeel, and low consistency. Also, the polenta from the hybrid exhibited sensory attributes more closely resembling commercial polenta in terms of maize odour, flavour, and consistency. The higher content of polyphenols presents in semolina affected the digestion of polenta, showing a lower proportion of rapidly digestible starch and a lower amount of bioaccessible protein fraction. [ABSTRACT FROM AUTHOR]

Heat–moisture treatment (HMT) is a widely used method for modifying starch properties with the potential to reduce the digestibility of high-amylose starch (HAS). This study aimed to optimize the HMT conditions for HAS and apply the resulting HMT-HAS to triticale noodles to develop low-glycemic-index products. HMT significantly increased the resistant starch (RS) content and decreased the rapidly digestible starch (RDS) content of HAS. The treatment conditions—temperature, heating time, and moisture content—were found to significantly influence the starch composition. Optimal HMT conditions were determined using response surface methodology: a temperature of 108 °C, a heating time of 5.8 h, and a moisture content of 25.50%. Under these conditions, the RS content of HMT-HAS was 60.23%, nearly double that of the untreated sample. Increasing the level of HMT-HAS in triticale noodles led to significant decreases in short-range order, relative crystallinity, and viscosities, while the RS content increased from 12.08% to 34.41%. These findings suggest that incorporating HMT-HAS into triticale noodles effectively enhances starch digestive resistance, supporting the development of functional, low-glycemic-index triticale-based foods. [ABSTRACT FROM AUTHOR]

Addressing the challenge of blood glucose fluctuations triggered by the ingestion of pea starch, we have adopted an eco-friendly strategy utilizing microwave irradiation to synthesize the novel pea starch–tea polyphenol complexes. These complexes exhibit high swelling capacity and low solubility, and their thermal profile with low gelatinization temperature and enthalpy indicates adaptability to various processing conditions. In vitro digestion studies showed that these complexes have a small amount of rapidly digestible starch and a large amount of resistant starch, leading to a slower digestion rate. These features are particularly advantageous for diabetics, mitigating glycemic excursions. Structurally, the pea starch–tea polyphenol complexes exhibited a B + V-shaped dense network with low crystallinity, high orderliness, and a prominent double helix content, enhancing its stability and functionality in food applications. In summary, these innovative complexes served as a robust platform for developing low glycemic index foods, catering to the nutritional needs of diabetics. It offers an environmentally sustainable approach to food processing, fostering human well-being and propelling innovation in the food industry. [ABSTRACT FROM AUTHOR]

The purpose of this study was to substitute shortening with olive diacylglycerol oil/candelilla wax (OCW)–olive diacylglycerol stearin (ODS) oleogels and evaluate their impact on starch digestibility in cookies. The in vitro digestibility study confirmed that the OCW/ODS–based cookies exhibited a notable enhancement of 14.6% in slowly digestible starch (SDS) and an increase of 3.14% in resistant starch (RS) values when contrasted with shortening cookies. The XRD pattern indicated that the existence of ODS may improve the formation of complexes between lipids and amylose. The DSC analysis demonstrated that the incorporation of ODS led to a remarkable rise in enthalpy alteration, escalating from 0.90 to 437.70 J/g, suggesting an improved ability to resist gelatinization. The FTIR spectra suggested that the incorporation of ODS might strengthen interactions between the hydrogen bonds and form the short–range ordered structure in OCW/ODS–based cookies. Overall, these results indicated that incorporating OCW/ODS–based oleogels could serve as a feasible substitute for conventional shortening in cookies with decreased starch digestibility. [ABSTRACT FROM AUTHOR]

This study investigated the effects of electron beam irradiation (EBI) on the structural, physicochemical, and functional properties of lentil starch with varying maltose content. EBI did not significantly disrupt the starch's surface structure or cause amorphization of starch and maltose crystals, but it significantly reduced the intensity of starch's XRD peaks. The presence of maltose intensified internal growth ring damage, leading to more cross-link and rearrangement between short chains, improving short-range ordering of lentil starch and enhancing starch's solubility and thermal stability. Additionally, adding maltose that EBI then treats can lead to an increased content of slowly digestible starch in samples. [ABSTRACT FROM AUTHOR]

This study combined rice starch (RS) with cactus polysaccharide (CP) at different composites (0.6%, 1.2%, 1.8%, 2.4%, and 3.0%, w/w), and analyzed the variations in the complex gelatinization properties, rheological properties, thermal properties, structural properties, digestibility, and freeze–thaw stability. As a result, the pasting parameters (p < 0.05) and storage modulus (G′) together with the loss modulus (G″) decreased as the CP concentration increased; meanwhile, the RS and the CP–RS gels were pseudoplastic fluids. As revealed by differential scanning calorimetry (DSC), incorporating CP into the starch elevated the starch gelatinization temperature while decreasing gelatinization enthalpy, revealing that CP effectively retarded long-term retrogradation in RS. The gel microstructure and crystallization type altered after adding CP. Typically, CP inclusion could enhance the proportion of resistant starch and slowly digestible starch (SDS), thereby slowing RS hydrolysis. Concurrently, adding CP promoted the RS freeze–thaw stability. These findings could potentially aid in the innovation of CP-based food products. [ABSTRACT FROM AUTHOR]

The aim of this study was to compare the properties of isolated starches from ten commonly consumed rice varieties in China and to investigate their possible association. In addition, principal component analysis (PCA) and correlation analysis were performed to demonstrate the weight or relevance of different properties. The starch granules had an irregular polyhedral structure. The crystalline structure had an orthogonal arrangement, which is characteristic of A-type starch with nanocrystals with an orthorhombic crystal structure. In addition, higher levels of rapidly digestible starch (72.43 to 74.32%) and resistant starch (2.27 to 2.3%) were found in glutinous rice starch. The highest content of slowly digestible starch (59.48%) was found in starch isolated from black rice, which may be an ideal rice variety for controlling blood glucose and weight. Starch isolated from red Hani terrace rice showed the highest thermal stability during cooking and the highest resistance to a high shear force treatment. In addition, the PCA suggests that the amylose content of starch largely determines the functional properties of starch and positively correlates with the peak viscosity and setback viscosity of the starch pasting. The results of this study will enrich the scientific knowledge of various rice starches and promote their application in the food industry and other industries. [ABSTRACT FROM AUTHOR]

This study explored how germination influences the starch digestion and intestinal fermentation characteristics of brown rice noodle. The study began with in vitro starch digestion tests to assess how germination affects starch digestibility in brown rice noodles, revealing an increase in rapidly digestible starch content and a decrease in resistant starch content. Subsequently, an in vitro human fecal fermentation model was used to simulate the human intestinal environment, showing that germination altered pH levels and the production of short-chain fatty acids, particularly by increasing propionate while decreasing acetate and butyrate. Additionally, the study noted a decrease in gut microbiota diversity following fermentation, accompanied by an increase in Megamonas growth and a decrease in Bacteroides and Bifidobacterium. In conclusion, these findings suggest that germination could enhance the nutritional value and intestinal probiotic properties of brown rice noodles. This research contributes valuable insights into the role of germination in improving the nutritional properties of rice-based products and provides a foundation for further exploration into the development of health-promoting rice noodles. [ABSTRACT FROM AUTHOR]

In this study, the aim was to modify the starches of three different sweet potato varieties—Rosada Uruguaiana (RU), Rosada Canadense (RC), and Ligeirinha (L)—through in situ annealing to increase the content of slowly digestible starch (SDS), which has health benefits. The modified carbohydrate was then added to a dairy beverage fermented by Lactobacillus casei 1e (L. casei). After annealing, the starches had different physicochemical properties, and the L variety, which had the highest SDS content, was chosen for the formulation of the fermented dairy beverage. Two concentrations of modified starch (7% and 10.5%) were used in the formulations, and a sensory analysis indicated no differences in acceptance and purchase intention. The beverage containing 10.5% modified starch exhibited good physicochemical and microbiological stability. This study demonstrates the possibility of creating a functional fermented dairy beverage with high SDS content, which could potentially benefit consumers' health. [ABSTRACT FROM AUTHOR]

This work investigated the physicochemical properties, structural characteristics, and digestive properties of two non-conventional starches extracted from Galanga: Alpinia officinarum Hance starch (AOS) and Alpinia galanga Willd starch (AGS). The extraction rates of the two starches were 22.10 wt% and 15.73 wt%, which is lower than widely studied ginger (Zingiber officinale, ZOS). But they contained similar amounts of basic constituents. AOS and AGS showed a smooth, elongated shape, while ZOS was an oval sheet shape. AOS and ZOS were C-type starches, and AGS was an A-type starch. AOS showed the highest crystallinity (35.26 ± 1.02%) among the three starches, possessed a higher content of amylose (24.14 ± 0.73%) and a longer amylose average chain length (1419.38 ± 31.28) than AGS. AGS starch exhibits the highest viscosity at all stages, while AOS starch shows the lowest pasting temperature, and ZOS starch, due to its high amylose content, displays lower peak and trough viscosities. Significant differences were also found in the physicochemical properties of the three starches, including the swelling power, solubility, thermal properties, and rheological properties of the three starches. The total content of resistant starch (RS) and slowly digestible starch (SDS) in AOS (81.05%), AGS (81.46%), and ZOS (82.58%) are considered desirable. These findings proved to be valuable references for further research and utilization of ginger family starch. [ABSTRACT FROM AUTHOR]

Native potato starch is an excellent carrier of minerals due to its inherent ion exchange capacity. Mineral enrichment not only changes the nutritional value but also influences starch pasting and swelling properties. Hydrothermal treatments like annealing constitute a straightforward and green way to tune functional properties. Here, novel combinations of mineral enrichment and annealing were studied. Ion exchange was readily achieved by suspending starch in a salt solution at room temperature over 3 h and confirmed by ICP-OES. Annealing at 50 °C for 24 h using demineralized water or salt solutions strongly affected pasting, thermal, and swelling properties. The obtained XRD and DSC results support a more ordered structure with relative crystallinity increasing from initially 41.7% to 44.4% and gelatinization onset temperature increasing from 60.39 to 65.94 J/g. Solid-state NMR spectroscopy revealed no detectable changes after annealing. Total digestible starch content decreased after annealing from 8.89 to 7.86 g/100 g. During both ion exchange at room temperature and annealing, monovalent cations promoted swelling and peak viscosity, and divalent cations suppressed peak viscosity through ionic crosslinking. The presented combination allows fine-tuning of pasting behavior, potentially enabling requirements of respective food applications to be met while offering an alternative to chemically modified starches. [ABSTRACT FROM AUTHOR]

In this study, we have investigated the effects of Tremella fuciformis polysaccharide (TP) on the pasting, rheological, structural and in vitro digestive properties of Cyperus esculentus starch (CS). The results showed that the addition of TP significantly changed the pasting characteristics of CS, increased the pasting temperature and pasting viscosity, inhibited pasting, reduced the exudation of straight-chain starch and was positively correlated with the amount of TP added. The addition of the appropriate amount of TP could increase its apparent viscosity and enhance its viscoelasticity. The composite system of CS/TP exhibited higher short-range ordered structure and solid dense structure, which protected the crystal structure of CS, but was related to the amount of TP added. In addition, the introduction of TP not only decreased the in vitro digestion rate of CS and increased the content of slow-digestible starch (SDS) and resistant starch (RS), but also reduced the degree of digestion. Correlation studies established that TP could improve the viscoelasticity, relative crystallinity and short-range order of the CS/TP composite gel, maintain the integrity of the starch granule and crystalline structure, reduce the degree of starch pasting and strengthen the gel network structure of CS, which could help to lower the digestibility of CS. [ABSTRACT FROM AUTHOR]

Starches of low digestibility are associated with improved glucose metabolism. We hypothesise that a lowly digestible-starch diet (LDD) versus a highly digestible-starch diet (HDD) improves the capacity to oxidise starch, and that this is sex-dependent. Mice were fed a LDD or a HDD for 3 weeks directly after weaning. Body weight (BW), body composition (BC), and digestible energy intake (dEI) were determined weekly. At the end of the intervention period, whole-body energy expenditure (EE), respiratory exchange ratio (RER), hydrogen production, and the oxidation of an oral 13C-labelled starch bolus were measured by extended indirect calorimetry. Pancreatic amylase activity and total 13C hepatic enrichment were determined in females immediately before and 4 h after administration of the starch bolus. For both sexes, BW, BC, and basal EE and RER were not affected by the type of starch, but dEI and hydrogen production were increased by the LDD. Only in females, total carbohydrate oxidation and starch-derived glucose oxidation in response to the starch bolus were higher in LDD versus HDD mice; this was not accompanied by differences in amylase activity or hepatic partitioning of the 13C label. These results show that starch digestibility impacts glucose metabolism differently in females versus males. [ABSTRACT FROM AUTHOR]

This review paper focuses on the recent advancements in the large-scale and laboratory-scale isolation, modification, and characterization of novel starches from accessible botanical sources and food wastes. When creating a new starch product, one should consider the different physicochemical changes that may occur. These changes include the course of gelatinization, the formation of starch–lipids and starch–protein complexes, and the origin of resistant starch (RS). This paper informs about the properties of individual starches, including their chemical structure, the size and crystallinity of starch granules, their thermal and pasting properties, their swelling power, and their digestibility; in particular, small starch granules showed unique properties. They can be utilized as fat substitutes in frozen desserts or mayonnaises, in custard due to their smooth texture, in non-food applications in biodegradable plastics, or as adsorbents. The low onset temperature of gelatinization (detected by DSC in acorn starch) is associated with the costs of the industrial processes in terms of energy and time. Starch plays a crucial role in the food industry as a thickening agent. Starches obtained from ulluco, winter squash, bean, pumpkin, quinoa, and sweet potato demonstrate a high peak viscosity (PV), while waxy rice and ginger starches have a low PV. The other analytical methods in the paper include laser diffraction, X-ray diffraction, FTIR, Raman, and NMR spectroscopies. Native, "clean-label" starches from new sources could replace chemically modified starches due to their properties being similar to common commercially modified ones. Human populations, especially in developed countries, suffer from obesity and civilization diseases, a reduction in which would be possible with the help of low-digestible starches. Starch with a high RS content was discovered in gelatinized lily (>50%) and unripe plantains (>25%), while cooked lily starch retained low levels of rapidly digestible starch (20%). Starch from gorgon nut processed at high temperatures has a high proportion of slowly digestible starch. Therefore, one can include these types of starches in a nutritious diet. Interesting industrial materials based on non-traditional starches include biodegradable composites, edible films, and nanomaterials. [ABSTRACT FROM AUTHOR]

Legume flours, which offer high nutritional quality, present viable options for gluten-free bakery products. However, they may have an objectionable flavor and taste for some consumers. In this study, it was aimed to improve the gluten-free cookie formulation by incorporating carob and hazelnut flours to pre-cooked chickpea flour and to investigate the techno-functional properties of the formulated cookies. The flours used in the formulations were assessed for their chemical and physical properties. This study employed a mixture design (simplex-centroid) to obtain the proportions of the flours to be used in the cookie formulations. The rheological characteristics of the doughs and the technological attributes of the baked cookies were determined. The addition of the hazelnut and carob flours had the overall effect of reducing the rheological characteristics of the cookie doughs. Furthermore, the textural attribute of the hardness of the baked cookies decreased as the ratio of hazelnut flour in the formulations was raised. The analysed results and sensory evaluation pointed to a formulation consisting of 30% pre-cooked chickpea/30% carob/30% hazelnut flours, which exhibited improved taste and overall acceptability scores. A total of 16.82 g/100 g of rapidly digestible starch, 5.36 g/100 g of slowly digestible starch, and 8.30 g/100 g of resistant starch exist in this particular cookie. As a result, combinations of chickpea, hazelnut, and carob flours hold promise as good alternatives for gluten-free cookie ingredients and warrant further exploration in the development of similar products. [ABSTRACT FROM AUTHOR]

High activity of lipoxygenase (LOX) has been identified as a primary cause of oxidative rancidity in legumes. In this study, the application of dielectric barrier discharge atmospheric cold plasma (DBD-ACP) (5 W, 10 min) resulted in an obvious decrease in LOX activity in mung bean (MB), kidney bean (KB), and adzuki bean (AB) flours by 36.96%, 32.49%, and 28.57%, respectively. Moreover, DBD-ACP induced significant increases (p < 0.05) in content of soluble dietary fiber, saturated fatty acids, and methionine. The starch digestibility of legumes was changed, evidenced by increased (p < 0.05) slowly digestible starch and rapidly digestible starch, while resistant starch decreased. Furthermore, DBD-ACP treatment significantly affected (p < 0.05) the hydration and thermal characteristics of legume flours, evidenced by the increased water absorption index (WAI) and gelatinization temperature, and the decreased swelling power (SP) and gelatinization enthalpy (ΔH). Microscopic observations confirmed that DBD-ACP treatment caused particle aggregation. [ABSTRACT FROM AUTHOR]

This study aimed at designing a—diet high in slowly digestible starch (SDS) by carefully selecting high-SDS starchy products and to validate its implementation, acceptance, and impact on the postprandial glycemic response in patients with type 2 diabetes (T2D). Starchy products were screened and classified as being either high (high-SDS) or low (low-SDS) in SDS (in vitro SDS method). A randomized controlled cross-over pilot study was performed: Eight patients with T2D consumed randomly a high-SDS or a low-SDS diet for one week each, while their glycemic profile was monitored for 6 days. Based on 250 food product SDS analyses and dietary recommendations for patients with T2D, the high-SDS and low-SDS diets were designed. The high-SDS diet significantly increased SDS intake and the SDS/carbohydrates proportion compared to the low-SDS diet (61.6 vs. 11.6 g/day and 30% vs. 6%; p < 0.0001, respectively). Increasing the SDS/carbohydrate proportion to 50% of the meal was significantly correlated with a 12% decrease in tAUC0–120 min and a 14% decrease in the glycemic peak value (p < 0.001 for both). A high-SDS diet can be easily designed by carefully selecting commercial starchy products and providing relevant recommendations for T2D to improve their glycemic profile. [ABSTRACT FROM AUTHOR]

A growing interest in the recovery and enhancement of crops, particularly local varieties such as 'Caaveiro' wheat, has been observed. This study aims to investigate the impact of cultivation systems (organic versus conventional) on the nutritional quality of 'Caaveiro' flour and breads protected by the PGI "Pan Galego," employing two fermentation methods (sourdough versus sourdough and biological yeast). Organic flour exhibited significantly higher levels of moisture, fat, sucrose, phosphorus (P), sodium (Na), and copper (Cu) while also exhibiting a lower total starch and zinc (Zn) content. Organic bread, produced using both fermentation methods, demonstrated significantly higher protein, carbohydrate, total, resistant, and rapidly digestible starch, ash, Na, P, iron (Fe), and Cu content. Additionally, they contained less moisture compared to conventional bread. Despite variations in nutritional characteristics based on the cultivation system, the organic approach proved effective at producing high-quality products with a positive environmental impact, which is highly appreciated by consumers. [ABSTRACT FROM AUTHOR]

The whole-grain, hulled Tartary buckwheat flour (HTBF) with outstanding bioactive functions was prepared, and the effects of partial substitution ratios (0, 30%, 51% and 70%) of wheat flour with HTBF on the characteristics of TB noodles (TBNs) were investigated, mainly including the cooking characteristics, sensory analysis, internal structure, bioactive components, and in vitro starch digestibility. With an increasing replacement level of HTBF, the water absorption index of the noodles decreased, whereas the cooking loss increased. A sensory analysis indicated that there were no off-flavors in all TBN samples. The scanning electron microscope images presented that the wheat noodles, 30% TBNs and 70% TBNs had dense and uniform cross sections. Meanwhile, the deepest color, V-type complexes, and lowest crystallinity (13.26%) could be observed in the 70% TBNs. A HTBF substitution increased the rutin content and the total phenolic and flavonoid contents in the TBNs, and higher values were found in the 70% TBNs. Furthermore, the lowest rapidly digestible starch content (16%) and highest resistant starch content (66%) were obtained in the 70% TBNs. Results demonstrated that HTBF could be successfully applied to make TBNs, and a 70% substitution level was suggested. This study provides consumers with a good option in the realm of special noodle-type products. [ABSTRACT FROM AUTHOR]

Simple Summary: The response of feedstuffs to thermal processing depends on the type of feed and the thermal processing methods being applied. Steam pressure toasting (SPT) has been used recently to modify the nutrient degradability and enhance the nutritional quality of pulses. This study aimed to determine the effects of SPT duration in faba bean seeds (FBS) on the intestinal and metabolic characteristics of dairy cows. Our results show that SPT increased the nutrient values of FBS in terms of total metabolizable protein (MP), truly absorbed nutrient supply (DVE), and feed milk value (FMV). The response of feedstuffs to thermal processing depends on the type of feed and the thermal processing methods being applied. Steam pressure toasting (SPT) has been used to modify the nutrient degradability and enhance the nutritional quality of pulses, including faba bean seeds (FBS). Strategic feeding approaches are essential for balancing diets and maintaining adequate nutrition, especially in high-performing ruminants. This research aimed to determine the effects of SPT duration in FBS on the intestinal and metabolic characteristics of dairy cows. Faba Bean seeds (three harvesting years) were processed at 121 °C for 0, 30, 60, 90, and 120 min. Rumen degradation and intestinal digestion were determined using the in situ and modified in vitro three-step techniques. The true protein supplied to the small intestine was also determined using the NRC and DVE systems. Our results showed a reduced total digested DM (TDDM) with longer SPT duration (quadratic, p = 0.02). The intestinally digested crude protein (IADP) increased from 62 to 220 g/kg DM with 0 to 120 min of SPT, respectively (p < 0.01), whereas the total tract digestible starch (TDSt) gradually decreased from 321 to 182 g/kg DM based on SPT time (p < 0.01). On the other hand, the truly digested protein in the small intestine (DVE) and the total metabolizable protein (MP) increased from 138 to 282 g/kg DM and 129 to 282 g/kg DM, respectively, with 0 to 120 min of SPT (quadratic, p < 0.01). The Feed Milk Value (FMV), based on both the DVE/OEB and NRC dairy nutrition systems, also increased with SPT (Quadratic, p < 0.01). The processing of FBS with SPT at 121 °C effectively reduced the highly degradable protein fraction in the rumen, shifting to a higher rumen undegraded protein (RUP) which was able to reach the small intestine. In the current study, the total MP, DVE, and FMV in dairy cows showed an overall increase with SPT in FBS. [ABSTRACT FROM AUTHOR]

In order to reduce the digestion rate of starch in human body and improve the content of slowly digestible starch (SDS) and resistant starch (RS), millimeter calcium alginate beads encapsulated with different proportions of recrystallized starch were constructed in this study. First, we prepared recrystallized starch (RS3) by debranching waxy corn starch and retrogradation, and then encapsulated RS3 in calcium alginate beads by the ionic gel method. The microstructure of the beads was observed by scanning electron microscope, and the gel texture properties, swelling properties, and in vitro digestibility of the beads were studied. The results showed that the beads after cooking still maintained high hardness and chewiness, and the swelling power and solubility of the beads were lower than that of native starch. Compared with native starch, the content of rapidly digestible starch (RDS) in beads decreased, while the content of SDS and RS increased. The sample with the highest content of RS is RS31@Alginate1, whose content of RS is 70.10%, 52.11 times higher than that of waxy corn starch and 1.75 times higher than that of RS3. RS3 encapsulated in calcium alginate beads has a good encapsulation effect, and the content of SDS and RS is greatly increased. This study has important implications for reducing the digestion rate of starch and regulating the health of people with diabetes and obesity. [ABSTRACT FROM AUTHOR]

Black bean hulls (BBH) are rich in phenolic compounds, such as anthocyanins, which can be incorporated into common staple foods such as maize tostadas, enhancing the nutraceutical properties of these products. This study incorporates black bean hulls to produce nixtamalized maize tostadas with nutraceutical properties. Nixtamalized corn flour (NCF) and black bean hulls (BBH) were characterized in terms of protein, fat, crude and dietary fiber, anthocyanin concentration, and different starch fractions. NCF and BBH depicted 53.7 and 16.8% of total digestible starch (TDS), respectively, and 1.2 and 7.6% of resistant starch (RS), in the same order. BBH was incorporated into nixtamalized flour at 10, 15, and 20% w/w, and the resulting dough was thermo-mechanically characterized. Tostadas with BBH had higher protein, dietary fiber, and anthocyanin concentrations. Enriched tostadas did not show significant changes in texture or other sensory characteristics. However, a reduction in total digestible starch (61.97 up to 59.07%), an increase in resistant starch (0.46 to 2.3% from control tostadas to 20% BBH tostadas), and a reduction in the predicted glycemic index (52 to 49), among other parameters, indicated that BBH is a suitable alternative for developing nutraceutical food products. [ABSTRACT FROM AUTHOR]

Cookie consumption can change the serum level of oxidized low-density lipoprotein (oxLDL) and oxLDL receptors, both playing important roles in the pathogenesis of atherosclerosis and cardiovascular diseases. This study investigated the nutritional value and the antioxidant activity of whole grain cookies in which 24% of the cocoa powder was substituted with grape and aronia pomace and were further coated with edible films enriched with grape seed extract (GAP with KGAE) as well as the effects of their consumption on the serum level of oxLDL receptors in women. The proximate composition, mineral content, antioxidant activity, and starch digestibility in vitro of experimental and control cookies were determined. A group of 12–13 healthy women (median age 36) consumed 45 g of GAP with KGAE or commercial cookies for 10 days. The results showed that GAP and KGAE cookies had increased flavonoid content (22%) and antioxidant potential (27–73%) compared to the control. The content of slowly digestible starch prevailed over rapidly digestible starch. The serum concentrations of the oxLDL receptors between the test and control groups were similar. We can conclude that the moderate consumption of whole grain cookies with fruit by-products does not lead to the formation of oxLDL receptors in healthy women. [ABSTRACT FROM AUTHOR]

Starches of low and high digestibility have different metabolic effects. Here, we examined whether this gives differential metabolic programming when fed in the immediate post-weaning period. Chow-fed mice were time-mated, and their nests were standardized and cross-fostered at postnatal days 1–2. After postnatal week (PW) 3, individually housed female and male offspring were switched to a lowly-digestible (LDD) or highly-digestible starch diet (HDD) for three weeks. All of the mice received the same high-fat diet (HFD) for nine weeks thereafter. Energy and substrate metabolism and carbohydrate fermentation were studied at the end of the HDD/LDD and HFD periods by extended indirect calorimetry. Glucose tolerance (PW 11) and metabolic flexibility (PW14) were analyzed. Directly in response to the LDD versus the HDD, females showed smaller adipocytes with less crown-like structures in gonadal white adipose tissue, while males had a lower fat mass and higher whole body fat oxidation levels. Both LDD-fed females and males showed an enlarged intestinal tract. Although most of the phenotypical differences disappeared in adulthood in both sexes, females exposed to LDD versus HDD in the early post-weaning period showed improved metabolic flexibility in adulthood. Cumulatively, these results suggest that the type of starch introduced after weaning could, at least in females, program later-life health. [ABSTRACT FROM AUTHOR]

Purple rice flour was modified using heat–moisture treatment (HMT) in three cycles using an oven (OHMT) and autoclave (AHMT) at temperatures of 100 °C and 120 °C, and with moisture levels of 20%, 25%, and 30%. X-ray diffraction was used to analyze the changes in the molecular structure. The swelling capacity, solubility, and starch digestibility, including rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS), were studied in both native and modified purple rice flour. the bioactive compounds and antioxidant activities were also evaluated. Both OHMT and AHMT resulted in a decrease in swelling capacity, solubility, and RDS, but an increase in RS and SDS values compared to the native purple rice flour. All samples showed an increase in relative crystallinity. Both treatments also had an impact on the bioactive compounds and antioxidant activities, leading to a decrease in total phenolic content, total anthocyanin content, and the scavenging activity of DPPH and ABTS radicals compared to the native purple rice flour. The findings suggest that HMT can both improve the functional properties of purple rice flour and hold potential for use in various food industries. [ABSTRACT FROM AUTHOR]

The effects of palm oil (PO) and coconut oil (CO) additions on the physicochemical properties and in vitro starch digestibility of extruded pineapple stem starch (PSS) were studied. The native PSS was adjusted to 15% moisture and blended with PO or CO in amounts of 5 and 10% (w/w of starch), while the control sample without added oil was adjusted to 25% moisture before being extruded with a twin-screw extruder at a maximum barrel temperature of 140 °C. Due to the lubricating effect, the added oils reduced the expansion ratio of the extrudates, which led to an increase in cell wall thickness, bulk density, hardness, and water adsorption index, but to a reduction in the water solubility index, especially with 10% oils. PO had a greater impact on the physicochemical changes in the extrudates than CO. Surprisingly, no amylose-lipid complex was observed in the extrudates with added oil, as shown by XRD, DSC, and FTIR results. The phenolic compounds contained in PSS remained in all extrudates, which could affect the formation of the amylose-lipid complex during extrusion. The addition of 5% oil had no effect on the digestibility of the starch compared to the control extrudates, while the 10% oils, both PO and CO, reduced the rapidly digestible starch content but significantly increased the resistant starch content of the extruded PSS. [ABSTRACT FROM AUTHOR]

The effect of pasta-making processes on starch and protein features, as well as cooking behavior, and nutritional properties (i.e., resistant starch and starch in vitro digestibility) were assessed. Pasta from raw red lentils (R) was prepared by conventional extrusion (C_R) and extrusion-cooking (EC_R), whereas heat-treated red lentils (HT) were processed into pasta by conventional extrusion (C_HT). A "high protein" and "high fiber" pasta was prepared. Using HT was effective in increasing the luminosity (that was about 88, 91, and 96 for EC_R, C_R, and C_HT, respectively), and decreasing the presence of defects on the pasta surface (heterogeneity was 5%, 36%, and 45% for C_HT, EC_R, and C_R, respectively). Heat treatment on grains or flour significantly increased starch susceptibility to α-amylase (6.6, 7.4, and 8.6% for C_R, C_HT, and EC_R, respectively) and decreased the final viscosity (from 335 BU in C_R to 287 and 291 BU in EC_R and C_HT), resulting in a significant increase in starch digestibility (slowly digestible starch was about 41, 27, and 26% in C_R, C_HT, and EC_R, respectively). As regards proteins, the main effect on their structure was observed in C_HT, where the cooking behavior was much improved and cooking losses were lowest (5.7%). On the other hand, protein and starch organization in EC_R might have accounted for pasta resistance in overcooking. [ABSTRACT FROM AUTHOR]

The use of native and malted triticale (MT) flour in dry pasta has been limited despite the potential of triticale in cereal-based food production. In this study, triticale-based dry spaghetti with increasing levels of substitution (0, 25, 50, and 75 g/100 g w/w) of MT flour were formulated and analyzed. Samples were analyzed for technological and nutritional traits, including the in vitro starch and protein digestions. The gradual substitution of native triticale flour with MT increased (p < 0.05) the total dietary fiber content, whereas total starch decreased (p < 0.05). Adding MT flour increased the cooking loss and the stickiness of cooked pasta (p < 0.05). Using MT flour modulated the in vitro starch digestion, lowering the slowly digestible and resistant starch contents. The in vitro protein digestibility was positively affected using MT at the highest substitution level. Overall, MT could be used to formulate dry pasta products being the substitution to native triticale up to 50 g/100 g, a good compromise between nutritional quality and technological characteristics. [ABSTRACT FROM AUTHOR]

Pigeon pea (Cajanus cajan (L.) Millsp.), a potential legume as an economical source of protein, is commonly cultivated in tropical and subtropical regions of the world. Therefore, pigeon pea may be potentially used as a substitute to improve the nutritional profile of foods. In the present study, the effect of substitution of whole wheat flour (WWF) with 20% and 40% pigeon pea flour (PPF) on the nutritional properties, color profiles, and starch and protein digestibility of chapati was investigated. The results showed that PPF had higher protein content but less carbohydrate than WWF. The protein content of chapati substituted with 20% and 40% PPF increased by 1.18 and 1.34 times, respectively, compared to WWF chapati, along with a marked decrease in carbohydrate content. Analyses further revealed an increase in the lightness and yellowness and a decrease in the redness of the chapati. Furthermore, glucose release from chapati with 20% and 40% PPF under simulated digestion was attenuated, corresponding to decreased hydrolysis and a predicted glycemic index. In the 40% PPF chapati, a significant reduction in slowly digestible starch (SDS) with increased resistant starch (RS) proportions was achieved without altering the effect on rapidly digestible starch (RDS). In addition, the level of amino-group residues was markedly elevated in 20% and 40% PPF substituted chapati compared to WWF chapati. These findings suggest that PPF can serve as a promising plant-based alternative ingredient to improve the nutrient value of chapati by reducing starch and increasing protein digestibility. [ABSTRACT FROM AUTHOR]

It is crucial to address the dietary problems of hypertensive patients. The effect and mechanism of different contents of soybean protein on cooking quality and angiotensin-converting enzyme (ACE) inhibitory action in the extruded rice were firstly investigated. The results showed that the extruded rice with soybean protein possessed the higher taste value (90.32 ± 2.31), hardness (2.65 ± 0.01 g), and good pasting quality (p ≤ 0.05). Meanwhile, the soybean protein notably retarded the starch digestibility; the sample with 6% soybean protein showed the fewest rapidly digestible starch (RDS) content (78.82 ± 0.01 mg g−1) and the most slowly digestible starch (SDS) content (8.97 ± 0.45 mg g−1). Importantly, the ACE inhibition rate improved from 17.09 ± 0.01% to 74.02 ± 0.65% in the 6% soybean protein sample because of the production of peptides. The peptide composition of samples were compared, which showed that the effective ACE-inhibitory peptides usually contain 2~20 amino acids, and Pro, Leu, Ile, Val, Phe, and Ala were the main components. Overall, moderate soybean protein would give a good quality and lower ACE activity in extruded food. [ABSTRACT FROM AUTHOR]

Several health benefits are obtained from resistant starch, also known as healthy starch. Enhancing resistant starch with genetic modification has huge commercial importance. The variation of resistant starch content is narrow in wheat, in relation to which limited improvement has been attained. Hence, there is a need to produce a wheat population that has a wide range of variations in resistant starch content. In the present study, stable mutants were screened that showed significant variation in the resistant starch content. A megazyme kit was used for measuring the resistant starch content, digestible starch, and total starch. The analysis of variance showed a significant difference in the mutant population for resistant starch. Furthermore, four diverse mutant lines for resistant starch content were used to study the quantitative expression patterns of 21 starch metabolic pathway genes; and to evaluate the candidate genes for resistant starch biosynthesis. The expression pattern of 21 starch metabolic pathway genes in two diverse mutant lines showed a higher expression of key genes regulating resistant starch biosynthesis (GBSSI and their isoforms) in the high resistant starch mutant lines, in comparison to the parent variety (J411). The expression of SBEs genes was higher in the low resistant starch mutants. The other three candidate genes showed overexpression (BMY, Pho1, Pho2) and four had reduced (SSIII, SBEI, SBEIII, ISA3) expression in high resistant starch mutants. The overexpression of AMY and ISA1 in the high resistant starch mutant line JE0146 may be due to missense mutations in these genes. Similarly, there was a stop_gained mutation for PHO2; it also showed overexpression. In addition, the gene expression analysis of 21 starch metabolizing genes in four different mutants (low and high resistant starch mutants) shows that in addition to the important genes, several other genes (phosphorylase, isoamylases) may be involved and contribute to the biosynthesis of resistant starch. There is a need to do further study about these new genes, which are responsible for the fluctuation of resistant starch in the mutants. [ABSTRACT FROM AUTHOR]

Slowing starch digestibility can delay or even prevent the occurrence and development of type 2 diabetes. To explore the hypoglycemic potential of highland barley polyphenols (HBP), this study investigated the structural characteristics and starch digestibility of individual or mixed HBP-starch complexes. The results showed that a V-type structure was formed in HBP-starch complexes through non-covalent bonds, resulting in a decrease in rapidly digestible starch and an increase in resistant starch. Specially, the compounding of HBP extracted by acetone significantly reduced the rapidly digestible starch content in amylose from 41.11% to 36.17% and increased the resistant starch content from 6.15% to 13.27% (p < 0.05). Moreover, due to different contents and types of monomer phenols, the HBP extracted with acetone were more effective in inhibiting starch digestion than those extracted with methanol. Ferulic acid and catechin were two key components of HBP. Further results indicated that with the increased content of ferulic acid and catechin (from 1% to 5%), they formed a more ordered structure with amylose, resulting in the lower digestibility of the complex. Collectively, this study suggested that highland barley polyphenols could effectively delay starch digestion by forming a more ordered starch crystal structure. Highland barley polyphenols can be used as functional ingredients in regulating the digestive properties of starchy foods. [ABSTRACT FROM AUTHOR]

To investigate the effect of oat bran on bread quality and the mechanism of reducing the glycemic index (GI) of bread, wheat bran (10%, w/w, flour basis), oat bran (10%), and β-glucan (0.858%) were individually added to determine the expansion of dough, the specific volume, texture, color, GI, starch digestion characteristics, and α-amylase inhibition rate of bread. The results showed that the incorporation of wheat bran and oat bran both reduced the final expanded volume of the dough, decreased the specific volume of the bread, and increased the bread hardness and crumb redness and greenness values as compared to the control wheat group. The above physical properties of bran-containing bread obviously deteriorated while the bread with β-glucan did not change significantly (p < 0.05). The GI in vitro of bread was in the following order: control (94.40) > wheat bran (69.24) > β-glucan (65.76) > oat bran (64.93). Correspondingly, the oat bran group had the highest content of slowly digestible starch (SDS), the β-glucan group had the highest content of resistant starch (RS), and the control group had the highest content of rapidly digestible starch (RDS). For the wheat bran, oat bran, and β-glucan group, their inhibition rates of α-amylase were 9.25%, 28.93%, and 23.7%, respectively. The β-glucan reduced the bread GI and α-amylase activity by intertwining with starch to form a more stable gel network structure, which reduced the contact area between amylase and starch. Therefore, β-glucan in oat bran might be a key component for reducing the GI of whole oat bread. [ABSTRACT FROM AUTHOR]

High glycemic response (GR) is part of cardiometabolic risk factors. Dietary polyphenols, starch digestibility, and dietary fibers could play a role in modulating GR. We formulated cereal products with high dietary fibers, polyphenols, and slowly digestible starch (SDS) contents to test their impact on the glycemic index (GI) and insulin index (II). Twelve healthy subjects were randomized in a crossover-controlled study to measure the GI and II of four biscuits according to ISO-26642(2010). Two types of biscuits were enriched with dietary fibers and polyphenols and high in SDS, and two similar control biscuits with low levels of these compounds were compared. The subjects consumed 50 g of available carbohydrates from the biscuits or from a glucose solution (reference). Glycemic and insulinemic responses were monitored for 2 h after the start of the consumption. The two enriched biscuits led to low GI and II (GI: 46 ± 5 SEM and 43 ± 4 SEM and II: 54 ± 5 SEM and 45 ± 3 SEM) when controls had moderate GI and II (GI: 57 ± 5 SEM and 58 ± 5 SEM and II: 61 ± 4 SEM and 61 ± 4 SEM). A significant difference of 11 and 15 units between the GI of enriched and control products was obtained. These differences may be explained by the polyphenol contents and high SDS levels in enriched products as well as potentially the dietary fiber content. This study provides new proposals of food formulations to induce beneficial health effects which need to be confirmed in a longer-term study in the context of the SINFONI consortium. [ABSTRACT FROM AUTHOR]

The effect of pulsed electric field (PEF) treatment depends mainly on the electric field strength and treatment time. In this study, wheat flour–water suspensions were treated with PEF at an electric field strength of 3 kV/cm for 0 to 1400 pulses to obtain a specific energy input of 0 to 656 kJ/kg. The effect of PEF on the removal or unfolding of proteins from the starch surface, digestibility, starch granule structure, and physicochemical properties of wheat flour was studied. The removal of proteins from the surface and the damage to the internal structure of wheat starch granules after PEF treatment was detected by confocal laser scanning microscopy (CLSM) and FTIR. The damage of the PEF-treated wheat starch granules was observed by scanning electron microscopy (SEM). From CLSM results, penetration of dextran (Mw 10,000 Da) into starch granules of wheat flour was dependent on the energy input of PEF. The high the energy input showed the intense penetration of the biopolymer. The benefits of the accessibility of biopolymer in starch granules are to increase enzyme digestion, especially rapidly digestible starch (RDS). The RDS of wheat flour treated with PEF at 656 kJ/kg was 41.72%, whereas the RDS of wheat flour control was 27.59%. [ABSTRACT FROM AUTHOR]

As a by-product of dragon fruit consumption, dragon fruit peel (DFP) was developed into powder as a natural ingredient. Nevertheless, the effect of DFP on the physicochemical properties of flours used in Asian food processing and cooking remains unknown. In this study, starch digestibility, thermal, pasting, and physicochemical properties of DFP and flours (potato, rice, glutinous rice, and wheat) were characterized. It was found that DFP contained 65.2% dietary fiber together with phenolic compounds, betacyanins, and antioxidant activity. The results demonstrated that DFP (from 125 to 500 mg) reduced starch digestibility of flours, rapidly digestible starch, and slowly digestible starch, along with an increased proportion of undigested starch. A marked increase in phenolic compounds, betacyanins, and antioxidant activity occurred when DFP and flour were incubated for 180 min under simulated gastrointestinal digestion. The results indicate that bioactive compounds in DFP were highly bioaccessible and remained intact after digestion. Moreover, DFP exerted a significantly lower gelatinization enthalpy of flours with increasing peak viscosity and setback with decreasing pasting temperature. FTIR confirmed the decreased ratio at 1047/1022 cm−1, indicating the disruption of short-range orders of starch and DFP. These findings would expand the scope of DFP food applications and provide a knowledge basis for developing DFP flour-based products. [ABSTRACT FROM AUTHOR]

In order to improve the nutritional value and reduce starch the digestibility of black soybean cookies, superfine black soybean flour was modified by heat-moisture treatment (HMT). The physicochemical properties, structure analysis of the flour samples and corresponding dough, and nutritional, physical, and textural properties of the cookies were investigated. After HMT, the water and lactic acid retention capacity and the oil binding capacity of mix powder dramatically increased, being almost twice the value of the untreated sample. HMT increased gelatinization temperature by about 10 °C but decreased gelatinization enthalpy. HMT had no apparent effect on the morphology and size of granules, but some cracks and pores appeared on the HMT-mix powder granules and corresponding dough. Fourier transform infrared spectroscopy analysis showed that the ordered structure of dough was unaffected during HMT. After HMT, the thickness, density, and baking loss of the cookies increased, and the spread ratio decreased. HMT dramatically increased the chemical score of cookies from 12.35% in mix powder cookies to 19.64% in HMT-mix powder cookies. HMT decreased the rapidly digestible starch content, while the slowly digestible starch increased from 45.97% in mix powder cookies to 49.31% in HMT-mix powder cookies, and RS increased from 21.64% to 26.87%. Overall, HMT did not have a negative effect on the processing properties and microstructure and secondary structure of the dough, or the physical properties and quality of the cookies, but significantly improved the nutritional properties and decreased the starch digestibility of the cookies. [ABSTRACT FROM AUTHOR]