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Background: Along the Alps, the Alpine diet is considered to be one of the most common nutritional models. Next to traditional animal-based products, spontaneous plants of the territory are collected and eaten. Aim: The aim of this study is to evaluate the nutritional features of selected autochthonous plants of the territory and the typical recipe of green gnocchi. Methods: The analyses of proximate composition, carotenoid, total phenol, and mineral contents in raw and cooked plant samples and the chemical composition and in vitro starch digestibility in green and control gnocchi were performed. Results: Except for Aruncus dioicus, all the wild plants contained high levels of carotenoids (15–20 mg/100 g FW), mainly as xanthophylls. Rumex acetosa showed the highest levels of total phenols (554 mg GAE/100 g FW), and Urtica dioica can be considered to be a good dietary source of iron, calcium, and magnesium (4.9, 410, and 72 mg/100 g FW). Cooking significantly decreased the potassium and magnesium contents in all wild species, and total phenols and carotenoids in Aruncus dioicus,Blitum bonus-henricus, and Silene vulgaris (p < 0.05). The slowly digestible fraction of starch (%SDS/available starch), which is inversely correlated to insulin demand, was significantly increased in green gnocchi compared to matched control gnocchi (p < 0.05). Conclusions: Traditional consumption of spontaneous plants in the Alpine regions might increase the dietary intakes of several bioactive substances and contribute to cover the nutritional needs of micronutrients.

This study aimed to evaluate the effect of gamma irradiation at dose levels of 0, 1, 3 and 5kGy on the chemical composition, starch digestibility, pasting properties and cooking properties of two varieties of polished rice (Sakha104 and basmati). The results showed that the highest dose of gamma irradiation decreased the apparent amylose content, peak viscosity water absorption and minimum cooking time; while the fat absorption and solid loss were slightly increased. Irradiation showed increases in rabidly digestible starch (RDS) and slowly digestible starch (SDS), with consequent reductions in resistant starch (RS) for Sakha104variety. Furthermore, basmati rice displays a linear behavior over the range of radiation doses for RDS and SDS with a reduction in RS.

Simiao rice is a variety of long-grain Indica rice popular in South China. However, researches on the milling technology of Simiao rice are limited. The effect of different degrees of milling (DOMs) of Simiao rice (0–12%) were evaluated in terms of the physicochemical properties and in vitro starch digestibility of the rice. The results showed that, as the DOM increased from 0 to 12%, the head rice yield (HRY) and the content of protein, lipid, dietary fiber, vitamin B1, vitamin E and niacin nonlinearly decreased, while the content of total starch and amylose and paste viscosity parameters nonlinearly increased. The differences in chemical constituents between the brown and milled Simiao rice with different DOMs lead to the variation in their pasting properties and in vitro digestibility. Because of lower content of slowly digestible starch (SDS) and resistant starch (RS), milled Simiao rice exhibited greater digestibility and a higher estimated glycaemic index (EGI). The EGI of Simiao rice ranged from 77.98 to 85.55, and remained almost constant (approximately 84) when the DOM was above 4%. Correlation analysis indicated that the EGI had strong negative correlations with lipid, protein, dietary fiber and RS, but a positive correlation with amylose. These results provide theoretical guidance for the production of Simiao rice with desired physicochemical properties and digestibility by adjusting the DOM.

Physicochemical, functional, and nutritional properties of flours from six navy bean varieties cultivated in two different locations in Manitoba, Canada were evaluated. The effect of genotype was found insignificant for protein content, ash content, zeta potential, and surface hydrophobicity among physicochemical properties (p > 0.05). For protein content, total starch content, and zeta potential of navy bean flours, environmental factors were found significant (p 0.05). In vitro protein digestibility results varied by genotype. Although in vitro protein digestibility corrected amino acid score values were significantly affected by genotype, environment, and their interactions similar to slowly digestible starch. The current study established a better understanding of the varietal effects of genotype and environment on a wide range of properties of navy bean flours.

The sweet potato (Ipomoea batatasL. Lamarck syn.Convolvulus batatasL.) is a perennial, herbaceous climber with tuberous edible roots, and is a major leguminous crop of global importance with widespread applicability and economic value of its products in the global market. The aim of the presented investigations was to review the experimental articles and patents referring to the application of sweet potato-based nutritional products for athletes published in the period 2000–2020. Altogether, 69 patents and 12 experimental articles were included in the analysis. The statistical analysis showed that similar number of inventions was patented in periods 2000–2005, 2006–2010, 2011–2015 and 2016–2020. Generally, the inventors patented food supplements in different forms (e.g.bars, beverages, powders, snacks, tablets). Other authors invented methods of extraction and application of sweet potato constituents such as carbohydrates (i.a.slowly digestible starch) and polyphenols (i.a.anthocyanins). The empirical articles evidenced wide acceptability of sweet potato products due to their beneficial effects on health and performance such as improvement of cardiopulmonatory functions, prolongation of physical performance and recovery from fatigue. Despite growing interest in the application of sweet potato constituents in nutritional products for athletes, further investigations are highly desirable.

Pea flour was extruded at 50, 70, and 90 °C. The in vitro digestibility and characteristics of native and extruded pea flour were investigated. The in vitro starch digestibility (IVSD) and in vitro protein digestibility (IVPD) of the extruded pea flour were higher than those of the native pea flour and increased with increasing extrusion temperature from 50 to 90 °C. The rapidly digestible starch increased to 28.34% at 90 °C, the highest slowly digestible starch (SDS) content was 22.70% at 50 °C, and resistant starch content decreased to 4.71% at 90 °C. The IVPD increased from 80.94% relative to the native pea flour to 90.21% at 90 °C. Improved swelling power enabled the extruded pea flour to exhibit better performance and higher breakdown viscosity and lower setback viscosity than the native pea flour demonstrated that extrusion reduced the thermal stability and retrogradation tendency. Increasing extrusion temperatures greatly reduced the relative crystallinity (based on X-ray diffraction analysis) from 32.69% relative to the native pea flour to 9.76% at 90 °C. Extrusion treatment also reduced β-sheet content (based on Fourier transform infrared spectroscopy analysis) from 36.40% relative to the native pea flour to 31.79% at 90 °C. IVPD and IVSD improved, and the SDS content increased at 50 °C and 70 °C, thereby indicating that extruded pea flour can be applied to healthy food products.

BACKGROUND: There is a growing interest to increase dietary fiber (DF) consumption due to the health benefits associated with this nutrient. Pulses are considered a good source of non-digestible carbohydrates. The aim of this study was to investigate the possibility of substituting semolina with chickpea flour to increase the indigestible carbohydrate content without altering the texture of the pasta.RESULTS: Pasta was prepared by extruding semolina: chickpea blends. The protein and DF contents in the cooked pasta increased with the chickpea level with an important contribution of resistant starch (RS) to the DF values. The optimum cooking time decreased as the chickpea content increased, which was related to the degree of starch gelatinization of the raw pasta. The in vitro digestible starch content decreased with the chickpea substitution level, concomitant with the increase in the RS content. In general, the texture of the chickpea-containing pasta was similar to that of semolina pasta.CONCLUSIONS: Pending acceptability studies on these pastas may grant their promotion as good fiber sources, probably helpful in the fight against obesity and diet-related non-communicable diseases. This article is protected by copyright. All rights reserved. (Less)

The effects of resistant starch on glycaemic control are controversial. In this study, a systematic review and meta-analysis of results from nineteen randomised controlled trials (RCT) was performed to illustrate the effects of resistant starch on glycaemic control. A literature search was conducted on PubMed, Scopus and Cochrane electronic databases for related publications from inception to 6 April 2020. Key inclusion criteria were: RCT; resistant starch as intervention substances and reporting glucose- and insulin-related endpoints. Exclusion criteria were: using type I resistant starch or a mixture of resistant starch and other functional food ingredients as intervention; using substances other than digestible starch as controls. The effect of resistant starch on fasting plasma glucose was significant (effect size (ES) –0·09 (95 % CI –0·13, −0·04) mmol/l, P = 0·001) compared with digestible starch. Subgroup analyses revealed that the ES was larger when the dosage of resistant starch was more than 28 g/d (ES –0·16 (95 % CI –0·24, –0·08) mmol/l, P < 0·001) or the intervention period was more than 8 weeks (ES –0·12 (95 % CI –0·18, –0·06) mmol/l, P < 0·001). The effect on homoeostatic model assessment (HOMA)-insulin resistance (IR) was significant (ES –0·33 (95 % CI –0·51, –0·14), P = 0·001). However, the effects on other insulin-related endpoints were not significant, including fasting plasma insulin, four endpoints from the frequently sampled intravenous glucose tolerance test (insulin sensitivity index, acute insulin response, disposition index and glucose effectiveness) and HOMA-β. The current study indicated moderate effects of resistant starch on improving glycaemic control.

Colored brown rice shows better health benefits than polished rice, and there is great interest in the design of demanded cooking manners for brown rice. This investigation concerns how the change of cooking mode can slow starch digestion of colored brown rice by inspecting mainly starch structural changes during cooking. Compared to cooking Mode 1, the soaking of Mode 2, at higher temperature, probably enhanced water diffusion into rice matrices, thus strengthening starch lamellae without apparently altering rice morphology and ordered structures such as starch polymorphs and helices. The followed heating of Mode 2, with reduced time, more sufficiently disrupted rice structures, causing less prominent nonperiodic molecular organizations. At the final cooking stage, the braising of Mode 2, having faster temperature reduction for prolonged time, leading to similar rice morphology, reduced molecular orders (e.g., helices) and probably denser amorphous regions of nonperiodic organizations. Such features tended to increase packing density of molecular chains (mainly starch) in rice matrices, thus slowing the enzyme diffusion in rice matrices and associated binding and catalysis events. In this way, a reduced starch digestion rate and increased resistant starch (RS) and slowly digestible starch (SDS) were seen for the rice following Mode 2 cooking.

Effects of repeated heat-moisture treatment (RHM) and continuous heat-moisture treatment (CHM) on structural, physicochemical, and digestibility properties of mung bean starch were investigated. Rupture and scallops appeared on the surface of starch granules and some polarization cross disappeared after CHM and RHM. Besides, CHM starch exhibited severe rupture than RHM with the same treatment time. Crystal type of CHM and RHM starch maintained A-type while crystallinity decreased first but then increased as treating time increased. Besides, the relative crystallinity, transition temperatures, ΔH, and slowly digestible starch and rapidly digestible starch content of RHM were significantly higher than CHM whereas solubility, swelling power, and pasting viscosities of RHM samples were lower than CHM under the same treating time. Overall, RHM measures have more advantages than CHM in the modification of the structural, physicochemical, and digestibility properties of starch.

This study was planned to determine in vitro glycemic indices of some traditional foods frequently consumed by Turkish nation and to evaulate their effects on nutrition. Glycemic indices of roasted chickpea, Turkish bagel, tarhana, bulgur, Turkish delight, baklava, pişmaniye and kadayıf species; white bread was taken as reference (70) and analyzed in vitro by taking digestive system model. Glycemic index of Turkish bagels and bulgur was high (> 70), medium (55-70) of tarhana and low (

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).

Due to nonuniform maturation, some plants may not be at the recommended stage of maturity when preharvest glyphosate is applied. The objective of this study was to determine how preharvest glyphosate timing affects wheat starch physicochemical properties. Two wheat cultivars were grown in three locations, and glyphosate was applied at the soft dough stage (early application) and the ripe stage (commercial standard). Upon harvest, starch chemical characteristics were studied. The proportion of B-type starch granules was lower in treated samples, although the starch molecular weight was not affected. Rapidly digestible starch content was highest when glyphosate was applied at the ripe stage, and lowest in the control, and vice versa for slowly digestible starch. Additionally, flour pasting viscosity was significantly higher in samples treated at the soft dough stage. Overall, the effects on wheat starch physicochemical characteristics were more pronounced when glyphosate was applied at the soft dough stage of maturity.

BACKGROUND Maize tortilla staling is a major drawback that affects its commercialization and consumption, and so novel methods for retarding staling are continuously being explored. The present study evaluated the effect of adding a canola oil/candelilla wax oleogel (CWO; 0. 2, 4 and 6 g 100 g-1 ) to a basic masa formulation (water, 60 g 100 g-1 ; nixtamalized maize flour, 40 g 100 g-1 ) on the texture, staling and in vitro starch digestibility of maize tortillas made using a hot plate (200 °C). RESULTS Textural analysis showed that CWO reduced hardness and increased the tensile strength of tortillas. Fourier transform infrared analysis indicated that the retrogradation of starch chains, quantified in terms of the intensity ratio 1047/1022, was reduced by oleogel incorporation. In vitro starch digestibility tests showed that tortillas containing CWO had lower readily digestible and slowly digestible starch fractions compared to the control tortilla without oleogel. CONCLUSION The formation of amylose-lipid inclusion complexes and the formation of an oily physical barrier around starch granules were postulated as mechanisms underlying the reduced starch digestibility. © 2019 Society of Chemical Industry.

To understand the mechanisms of buckwheat digestion, in vitro and in vivo digestibility of buckwheat flour (BF), buckwheat starch (BS), defatted buckwheat flour (DFBF), and deproteinized buckwheat flour (DPBF) were investigated. The results showed that fat and protein could inhibit the digestion of BS. The resistant starch content of DFBF was decreased from 4.21% to 0.83%, and slowly digestible starch content was increased from 0.66% to 8.16%, compared with BF. The in vivo digestibility results showed that DFBF or DPBF has a shorter glucose release time and higher hepatic glycogen content than BF. Scanning electron microscopy and thermodynamic properties analyses were combined to study the interaction of starch, fat, and protein of buckwheat. These results indicated that proteins could wrap around the starch granules and limit the enzymolysis of starch. Fat-starch complex limited starch hydrolysis. This study could give good guidance for making new health care products.

The use of wholemeal flour and sourdough fermentation in different food matrices has received considerable attention in recent years due to its resulting health benefits. In this study, a semolina-based and a wholemeal semolina-based sourdough were prepared and added to the formulation of gnocchetti-type fresh pasta. Four types of gnocchetti were made, using semolina plus semolina-based sourdough (SS), semolina plus wholemeal semolina-based sourdough (SWS), semolina alone (S), and semolina plus wholemeal semolina (WS). The latter two were used as controls. The digestibility of starch was studied both in vitro and in vivo, and the glycemic response (GR) and glycemic load (GL) were determined. Starch digestibility, both in vivo and in vitro, was higher in wholemeal semolina than semolina pasta and the resulting GR values (mg dL−1 min−1) were also higher (2209 and 2277 for WS and SWS, 1584 and 1553 for S and SS, respectively). The use of sourdough significantly reduced the rapidly digestible starch (RDS) content and increased the inaccessible digestible starch (IDS) content. The addition of sourdough to the formulation had no effect on the GR values, but led to a reduction of the GL of the pasta. These are the first data on the GR and GL of fresh pasta made with sourdough.

This study explored how microwave reheating (to about 73 °C at different power levels) affects the microstructure and digestion characteristics of cooked rice with different water contents (1.1 and 1.5 times that of rice in weight). Irrespective of water content, mainly the V-type crystallites remained after microwaving reheating, with slight changes in other multi-scale structural features. Only at a relatively high water content (1.5) and with a power level high enough could short-range order be reduced. Such microwave reheating increased the digestion resistance of cooked rice. At a water content of 1.1 times, increasing the microwave power led to a decreased rapid digestible starch (RDS) content and an increased resistant starch (RS) content. With a higher water content (1.5), the enhancement of digestion resistance with higher microwave power was less significant but still, a reduced slowly digestible starch (SDS) content and a higher RS content were observed.

Field pea is a pulse that delivers high protein content, slowly digestible starch and fiber, and many vitamins and minerals, including iron. Naturally occurring plant phytic acid molecules bind iron, lowering its availability for absorption during digestion. Two low phytic acid (lpa) pea lines, 1-2347-144 and 1-150-81, developed by our group had 15% lower yield and 6% lower seed weight relative to their progenitor cultivar. Subsequently, we crossed the two lpa lines and two cultivars, and derived 19 promising lpa pea breeding lines, here we document their agronomic performance based on 10 replicated field trials in Saskatchewan. Seventeen of these lpa lines yielded greater than 95% of the check mean (associated cultivars) and 16 were above 98% of the check mean for 1000 seed weight. The 19 lpa lines showed 27 to 55% lower phytic acid concentration than the check mean. Iron concentrations were similar in all the lpa lines and cultivars, yet the Caco-2 human cell culture assay revealed 14 of the 19 lpa lines had 11 to 55% greater iron bioavailability than check means. Thus, a single round of plant breeding has allowed for closing the gap in performance of low phytic acid pea.

To date, how the pH conditions of thermal processing tailor the structure and digestibility of resulting starch-based complexes remains largely unclear. Here, indica rice starch (IRS), stearic acid (SA), and a whey protein isolate (WPI) were used as materials. Increasing the pH value from 4 to 8 during thermal processing (pasting) mainly suppressed the starch digestion of starch-WPI-SA complexes rather than starch-SA counterparts. The starch-SA complexes showed moderate structural changes as the pH value rose, and there was less rapidly digestible starch (RDS) only at pH 8. For the starch-WPI-SA complexes, an increased pH value allowed larger nonperiodic structures and more V-type starch crystallites, with almost unchanged short-range orders but apparently collapsed networks at pH 8. Such ternary complexes displayed more resistant starch (RS) as the pH value rose. The ternary sample at pH 8 contained ca. 29.87% of the RS fractions.

Mixtures of proso millet starch with zein (15%, w/v), soy protein isolate (SPI, 15%, w/v) and whey protein isolate (WPI, 10%, w/v) as starch–protein composites were prepared through heat–moisture treatment, and the effects of protein addition on the physicochemical, structural and digestibility properties of starch were investigated. Rapid Visco Analysis showed that the addition of zein, SPI and WPI gave significantly decreased setback values to 240.7cp, 192.0cp and 83.0cp, respectively, and setback values decreased reflected the excellent cold paste properties. Thermal analysis showed that each protein reduced the enthalpy, but especially WPI (reduced by 94.7%), suggesting that the double helices of the starch granules were decreased. X‐ray diffraction showed that starch crystallinity was decreased after protein addition. The digestibility studies revealed that the addition of zein, SPI and WPI decreased the content of rapidly digestible starch and increased the resistant starch content to 8.4%, 14.6% and 17.5%, respectively. The whey protein displayed a more obvious impact on the digestibility of proso millet starch. These results will help guide the production and processing of starchy foods with desirable properties.

The effect of Clitoria ternatea flower (CTE) incorporated into cooked rice using domestic cooking methods on starch digestibility was determined. The incorporation of 1.25% and 2.5% (w/v) CTE caused a reduction in the starch digestibility of cooked rice using an electric rice cooker. In addition, there was significant alteration on the starch digestibility of cooked rice incorporated with 2.5% CTE using a microwave oven. Moreover, CTE significantly reduced the level of rapidly digestible starch and increased the level of undigested starch in cooked rice using an electric rice cooker. In the textural characteristics, the hardness of cooked rice with CTE remained unchanged, whereas a reduction in stickiness of cooked rice with CTE was observed. The sensory evaluation of cooked rice with CTE given by panelists demonstrated a good overall acceptability. Overall, the results show that CTE is a useful ingredient to incorporate with cooked rice for reduction of starch digestibility.

Wheat flour substituted with potato pulp was applied in steamed bread to improve nutrient value and reduce the energy consumption and the cost. The dough rheology, starch–gluten network, the quality and in vitro starch digestibility of steamed bread containing 0%–50% potato pulp were investigated. The dough sample with 10% potato pulp content exhibited the optimal elastic and viscous modulus values. Scanning electron microscopy (SEM) and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) revealed that dough samples with potato pulp contents of more than 30% weakened starch–gluten interaction and exhibited discontinuous network structures. Steamed bread with 30%–50% potato pulp contents showed reduced specific volumes and increased hardness. The rapidly digestible starch contents and expected glycaemic indices of steamed bread enriched with potato pulp decreased from 46.98% to 31.40% and from 87.81% to 72.79%, respectively. In conclusion, wheat flour substituted with potato pulp can be used in the energy-efficient and cost-effective production of steamed bread with improved nutritional value.

The effect of heat moisture treatment (HMT), annealing (ANN), and dual retrogradation (DR) on functional and pasting properties, digestibility of starch components of banana flour comprising rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) has been investigated, using native banana flour (NBF) as a control. Crystal type, relative crystallinity and morphological changes were characterised by XRD and SEM. HMT has markedly modified the pasting properties and resulted in the highest SDS content. HMT and ANN increased the relative crystallinity but DR decreased it. HMT and DR altered XRD patterns from B to A and A + B type respectively, while ANN did not change the XRD patterns. The NBF compact granule surface remained unchanged with ANN but changed to a more porous surface with HMT and DR, thereby increasing the digestibility. Crystal type and granule morphology affected the digestibility while relative crystallinity might change the pasting point.

Pulses are staple foods that are gaining recognition as sources of non-gluten proteins, slow digestible starch, and dietary fiber. Several factors contribute to the cooking quality of pulses including genetics, environment, and their interactions. In this study, four cultivars each of faba bean, lentil, and pea were evaluated for nutrient content, flour viscosity measured by a rapid visco analyzer, and acid and alkaline extract viscosity determined by a cone-plate viscometer. These properties were analyzed in relation to seed hydration and firmness of cooked pulses measured by a texture analyzer to better understand their relationships with and contribution to pulse cooking quality. Pea had the lowest protein (18.7%–22.3%) and highest starch (43.0%–46.3%) followed by lentil (protein 25.1%–26.7%, starch 38.4%–45.5%) and finally faba bean (protein 26.5%–29.2%, starch 38.4%–41.8%). Significant differences (P