Search Results (78)

Low glycemic index (GI) cookie bars were prepared with soft wheat flour substituted with 10–50% soybean flour and 10–50% resistant starch. The effects of increased levels of soybean flour and resistant starch on the quality of low glycemic index cookie bars were investigated (i.e., moisture, cookie spread, texture (breaking force), surface color, and in vitro starch digestibility). It was found that increasing soybean flour substitution increased the breaking force, moisture, protein content, and yellowish color of the low GI cookie bars but decreased the cookie bar spread and the lightness of the cookie bars (p < 0.05). The addition of soybean flour and resistant starch by up to 50% did not significantly change the in vitro starch digestibility of the cookie bars. The overall acceptability of the cookie bars was lower when the soybean flour blend went beyond 10%. When soft wheat flour in the cookie bar formulation was replaced at the following levels (10%, 30%, and 50%) by resistant starch, the cookie spread and lightness of the cookie bars increased but the breaking force was decreased along with the yellowish color (p < 0.05). When resistant starch was combined with soft wheat flour at levels of up to 50%, this significantly increased the content of total dietary fiber and spread ratio of cookie bars. Sensorial analysis showed that resistant starch presence had an acceptable impact on overall acceptability of the low GI cookie bars. Resistant starch represents a viable dietary fiber source when substituted for 50% of soft wheat flour in formulations. While this substitution may result in increased spread ratio and decreased crispness in cookie bars, the addition of 10% soybean flour can mitigate these textural changes. Full article

To enhance the nutritional and functional properties of triticale noodles, this study assessed their proximate composition, sensory attributes, and antioxidant activity, along with protein and starch digestibilities when supplemented with varying concentrations (0%, 5%, 10%, 15%) of silkworm (Antheraea pernyi and Bombyx mori) pupa powder (SP). Incorporating SP into triticale noodles led to significant enhancements in protein, fat, and ash contents (p < 0.05). The addition of SP may also lead to noticeable color and texture differences by decreasing the lightness (L*) and increasing hardness and springiness in noodles, as well as the flavor difference revealed by E-nose and E-tongue analysis. Furthermore, the total phenolic content and abilities to scavenge DPPH and ABTS radicals improved as the SP level increased. Compared to the control, the SP-fortified noodles had a significantly high in vitro protein digestibility but a low estimated glycemic index. Overall, due to their enhanced nutritional value and bioactivities, SP triticale noodles could be regarded as a healthier alternative to traditional noodles. Full article

Dual-physical modification is an eco-friendly and waste-free approach for enhancing the functionality of native starches compared with a single modification. In the present study, the individual and combined interrelating effects of hydrothermal (heat moisture (HM) with 15%, 20%, and 25% moisture) and non-thermal (ultrasonication (US) with 200, 400, and 600 power (W)) on the physical modification of Eleocharis tuberosa (Chinese water chestnut (CWCS)) starch were studied. Furthermore, their effects on the morphology, FTIR, XRD, crystallinity, thermal, pasting, swelling power, solubility, rheological characteristics, and in vitro digestibility of native and modified starches were investigated. The results indicated a consistent B-type structure of CWCS, with a significant decrease in the crystallinity (22.32 ± 0.04–28.76 ± 0.02%), which was linked with ΔH (19.65 ± 0.01–12.18 ± 0.06 Jg⁻¹) and amylose content (34.67 ± 0.07–40.73 ± 0.11%). The absorbance ratio 1048/1025 specified that the combination of HM-US compacted the short-range order degree up to 1.30 for HM25–US600-CWCS. The starch treated with HM, followed by the US, considerably amplified the setback, peak, and final viscosities compared with the HM-treated starch. The rheological analysis demonstrated that the fluidity of CWCS was enhanced (G′ > G″, tan δ < 1) by the synergistic effect of HM and US, increasing the resistivity toward deformation during paste development. The dual-modified starch exhibited a slower glucose release rate with increasing moisture (25%) during HM and 600 W during the US, with higher RS contents of 45.83 ± 0.28% and 43.09 ± 0.12%, respectively. Dual-physical modification exhibited a significant aptitude for modifying native starches structurally and functionally as a substitute for product formulation with a low glycemic index. Full article

This study comprehensively assessed the effects of ten highland barley varieties on the quality and digestibility of noodles. The characteristics of highland barley flour, including proximate composition, pasting properties, and dough mixing behavior, were analyzed. The quality of the resulting noodles was evaluated through cooking and textural property analysis. The digestion characteristics of the noodles were determined to evaluate the starch hydrolysis rate and glycemic index (GI). Additionally, a correlation analysis was conducted among the proximate composition of highland barley flour, the characteristics of flour, and the quality of noodles. The results demonstrate that Chaiqing 1 exhibited superior performance in terms of flour quality and noodle texture compared to other varieties. The noodles produced from this variety possessed an outstanding texture, with moderate hardness and excellent elasticity. Additionally, its noodles also exhibited superior cooking resistance and low cooking loss. Nutritionally, the moderate estimated glycemic index (eGI) and high resistant starch (RS) content of Chaiqing 1 were beneficial for intestinal health. Ximalaya 22 showed good processing performance but slightly inferior texture, whereas Kunlun 14 had a high dietary fiber content, which resulted in noodles prone to breaking. Through a comprehensive variety comparison and screening, Chaiqing 1 emerged as the preferred choice for producing high-quality highland barley noodles. Furthermore, correlation analysis revealed that dietary fiber was significantly and positively correlated with water absorption, stability time (ST), and hardness (p < 0.01). Amylose content was associated with peak temperature and breakdown viscosity. This study provides valuable insights into the selection of highland barley varieties for noodle production. Full article

This study explores the effects of Tricholoma matsutake-derived insoluble dietary fiber (TMIDF) on the pasting behavior, structural properties, and in vitro digestibility of rice flour. The incorporation of 5% TMIDF significantly increased the peak viscosity (from 2573.21 to 2814.52 mPa·s) by competitively adsorbing water and forming a dense transient network, while simultaneously reducing the final viscosity (from 1998.27 to 1886.18 mPa·s) by inhibiting amylose recrystallization. Multi-scale structural analyses revealed that TMIDF enhanced V-type crystallinity and limited enzyme access via a porous fibrous matrix. Fourier-transform infrared spectroscopy and low-field nuclear magnetic resonance analyses confirmed that hydrogen bonding and water redistribution were key interaction mechanisms. TMIDF significantly lowered in vitro starch digestibility and increased resistant starch content by 16% (from 14.36% to 30.94%) through synergistic effects, including physical encapsulation of starch granules, formation of enzyme-resistant amylose-lipid complexes, and α-amylase inhibition (31.08%). These results demonstrate that TMIDF possesses a unique multi-tiered modulation mechanism, involving structural optimization, enzyme suppression, and diffusion control, which collectively surpasses the functional performance of conventional plant-derived insoluble dietary fibers. This research establishes a theoretical basis for applying fungal insoluble dietary fibers to develop low glycemic index functional foods, highlighting their dual role in improving processing performance and nutritional quality. Full article

Expandable films represent a promising gastroretentive drug delivery system, offering prolonged gastric retention and sustained drug release features particularly advantageous for obesity treatment. This study developed high-expansion films using konjac and various low glycemic index starches, including purple potato, brown rice, resistant, and red jasmine rice starches, in combination with chitosan and hydroxypropyl methylcellulose (HPMC) E15. Garcinia extract was incorporated into the films using the solvent casting technique. Among 27 formulations, all demonstrated rapid unfolding (within 15 min) and significant expansion (2-4 folds). Hydroxycitric acid (HCA), the active component, was encapsulated at efficiencies exceeding 80% w/w. The konjac-based films exhibited favorable mechanical properties, expansion capacity, and drug content uniformity. Notably, the CK3-H1 formulation (2% w/v chitosan, 3% w/v konjac, 1% w/v HPMC E15) provided sustained HCA release over 8 h via diffusion. Cytotoxicity tests showed no toxic effects on RAW 264.7 macrophages at concentrations up to 400 μg/mL. Furthermore, CK3-H1 achieved notable nitric oxide inhibition (35.80 ± 1.21%) and the highest reduction in lipid accumulation (31.09 ± 3.15%) in 3T3-L1 adipocytes, outperforming pure HCA and garcinia extract. These results suggest that expandable konjac-based films are a viable and effective delivery system for herbal anti-obesity agents. Full article

Highland barley is a low-glycemic-index grain, and its slow-digesting starch can help delay or prevent the onset and progression of type Ⅱ diabetes. Peeling processes can alter the composition of highland barley, potentially changing its digestive properties. This study explored how changes in nutritional components due to different peeling times (zero, one, two, and three times) affected the digestion and absorption of barley during the gastric and intestinal phases and the utilization of undigested substrates at the distal end of the digestive tract, as well as their impact on fasting blood glucose regulation. The findings indicated that highland barley with fewer peeling times, which retained its outer layer that is rich in dietary fiber, protein, and polyphenols, delayed starch digestion and exhibited better hypoglycemic effects. Compared to unpeeled highland barley, the starch digestion rates of highland barley with one, two, and three peeling times increased by 2.82%, 18.62%, and 26.43% (p < 0.05). Based on microstructure, at the same enzymatic digestion time, starch with fewer peeling times retained a more intact granule structure. In mice with dysregulated glucose and lipid metabolism induced by the HFD/STZ method, highland barley with fewer peeling times exhibited a stronger hypoglycemic effect (6.13 mmol/L and 6.07 mmol/L). Additionally, the highland barley dietary intervention improved the gut microbiota composition in these mice, restoring the Firmicutes/Bacteroidetes ratio balance and enriching various probiotics, such as Akkermansia and Lactobacillus. Furthermore, this effect was inversely proportional to the number of peeling times. Full article

Applying physical modification methods to raise the resistant starch content is a feasible strategy for developing foods with a low glycemic index (GI) and regulating postprandial hyperglycemia. Here, broken rice starch (C) was modified via ultrasound and quercetin complexation (US-Q). The structure, physicochemical properties, and in vitro digestibility of the US-Q product were subsequently determined. Scanning electron microscopy (SEM) images showed that the modification changed the starch granules’ morphology, forming a more compact and stable structure. Fourier transform infrared (FTIR) spectroscopy images revealed the interaction between the starch and quercetin. An X-ray diffraction (XRD) analysis demonstrated that the crystallinity of the US-Q was lower than that of the C, indicating that the combined modification with ultrasound and quercetin disrupted the long-range ordered structure of the starch and facilitated the formation of a short-range ordered structure from amylose. Size exclusion chromatography (SEC) images showed that both the molecular weight (from 72,080.96 kDa to 85,141.95 kDa) and amylose content (from 15.94% to 26.76%) increased significantly, while the branching degree and average degree of polymerization of amylopectin decreased, suggesting that the ultrasonic treatment processing method had a significant impact on the formation of the quercetin–starch complexes. In terms of in vitro digestion, the resistant starch content of the US-Q was significantly increased from 6.57% to 20.23%, whereas the hydrolysis rate was decreased from 92.6% to 78.35%, indicating that the presence of quercetin reduced the digestibility of the starch complexes by inhibiting the starch-hydrolyzing enzyme activity. Overall, this study improves the understanding of ultrasound and quercetin dual treatment of broken rice starch, providing a theoretical basis for the development of low-GI starch foods for industrial applications. Full article

Pasta made from durum wheat semolina has a medium–high glycemic index score, high starch digestibility, and limited nutritional value due to its low fiber, vitamin, and bioactive compound content. This study aimed to enhance pasta’s nutritional and functional qualities by incorporating Pleurotus eryngii (PE) powder at various substitution levels to achieve one nutritional claim at least. This research involved two phases: evaluating the chemical/physical, nutritional, functional, and sensory properties of laboratory-scale samples and validating the selected formulations through industrial-scale production and shelf-life analyses. The pasta sample with 8.62% PE substitution (SPE8-P) demonstrated significantly improved nutritional qualities, including high fiber content sufficient for a “high fiber content” claim, and potential prebiotic activity indicated by increased bifidobacterial density during simulated fecal microbiota fermentation. Despite its enhanced riboflavin and antioxidant content, regulatory constraints limited the inclusion of claims for vitamin B2 richness and antioxidant activity. Although significantly affecting the color, taste, and odor profiles, the sensory analysis revealed high overall acceptability, supporting the product’s potential for consumer acceptance. This study confirms the feasibility of producing innovative, nutritionally enriched pasta with PE powder as a functional ingredient. Future research will focus on in vivo evaluation to establish the potential for classifying this pasta prototype as a functional food. Full article

This study provides a comprehensive analysis of the physicochemical, structural, and functional properties of starches extracted from five distinct banana varieties. The starches were labeled as follows: ‘Nan Tian Huang’ starch (NS), ‘Da jiao’ starch (DS), ‘Gui jiao’ starch (GS), ‘Gong jiao’ starch (OS), and ‘Hong jiao’ starch (HS). The results show that all starches have A-type crystalline structures and contain high levels of resistant starch, ranging from 88.3% to 93.5%. The amylose content ranges from 21.97% to 55.46%. The starches isolated from the five banana varieties are predominantly flat, rod-shaped, and spherical. Particle sizes vary significantly, ranging from 19.75 to 28.65 µm, which contributes to differences in their functional properties. For example, DS demonstrates exceptional functional properties, including high RS content, a low glycemic index, and excellent thermal stability. In contrast, HS starch, despite its high amylose content, exhibits higher enzymatic digestibility and lower freeze–thaw stability. Principal component analysis and correlation analysis revealed that amylose content, thermal properties, and particle morphology are key determinants of the physicochemical and digestive properties of banana starch, emphasizing their interdependence. Additionally, notable differences were observed in the gelatinization properties, thermal characteristics, crystallization, and textural parameters. These findings offer valuable insights into the potential applications of banana starch in functional foods and industrial products, highlighting the importance of starch type in optimizing its functionality. Full article

Multifilm mass transfer theory has been used in conjunction with developing a new in vitro starch digestion model and applied to assessing starch digestion kinetics. One significance of this research is that this in vitro model has similar dynamics, such as similar Reynolds numbers for both in vivo and in vitro systems. In the in vitro intestine model, when the flow rate changes from 5.9 × 10⁻⁶ m³ s⁻¹ to 1.0 × 10⁻⁵ m³ s⁻¹ inside the intestine wall (inside the sausage casing), the Re number changes from 362 to 615. An oral digestion model, a stomach model, and an intestine model have been built to quantitatively understand reaction rate kinetics and two-film (or multifilm) mass transfer for carbohydrate digestion. This in vitro digestion system represents the oral mastication process to reduce the length scale of the test food, amylase inhibition in the stomach, and glucose generation and transport through the intestine wall according to the various emptying rates from stomach. Another dimensionless group, the Damköhler number (Da), has been calculated based on glucose measurements from this in vitro model, which show similar glycemic responses of the hydrolysis for banana and carrot with in vivo results. Another significance of this research is to distinguish a low GI food from a high GI one in this in vitro system and the possibility to estimate the GI value based on the glucose measurements. Full article

Adipose tissue of obese people secretes a number of adipokines, including adiponectin and resistin, which have an antagonistic effect on the human metabolism, influencing the pathogenesis of many diseases based on low-grade inflammation. Body composition analysis using bioelectrical impedance analysis (BIA) was performed in 84 adults with obesity, i.e., body mass index (BMI) greater than or equal to 30 kg/m². Serum was collected to analyze the concentration of adiponectin (ApN) and resistin. The subjects additionally completed a food frequency questionnaire FFQ-6 and a three-day food diary. Adiponectin-resistin index (AR index) was calculated. The results show a positive correlation between resistin levels and BMI and subcutaneous fat content. AR index value was also positively associated with the amount of adipose tissue and body mass. Adiponectin level in the serum of the studied individuals decreased with the content of lean tissue. Adiponectin level also decreased with the amount of carbohydrates, amount of starch, and glycemic load of the diet. Resistin decreased in patients who frequently consumed white pasta and red meat, while AR index was positively associated with the amount of white rice and saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs) consumed but negatively associated with the frequent consumption of carbohydrates, including starch. Physical activity was negatively correlated with adiponectin levels and AR index. We concluded that body composition significantly influenced serum resistin and adiponectin concentrations the AR index. Dietary components also had a significant effect. Full article

Short-chain glucan aggregates (SCGA), a type of resistant starch (RS) Ⅲ, is produced by debranching amylopectin with pullulanase and inducing self-assembly. Despite its low digestibility and high RS content, SCGA has not been applied to real food systems, especially noodles. The objective of this study was to determine the feasibility of low-digestible noodles using SCGA and to evaluate their quality characteristics and in vitro digestibility of starch gel. SCGA-noodles (SN) were prepared by substituting 0, 10, 20, and 25% of wheat flour with SCGA, and non-digestible maltodextrin (NMD) replaced 7% of the flour for comparison. Adding SCGA increased L- and b-values of the dough, resulting in a brighter appearance, while the NMD increased a-values. The substitution with SCGA weakened the gluten network, reducing dough and texture properties. Notably, cooked SN25 broke immediately in the tensile test, indicating substitution up to 20% is feasible in noodles. NMD7 formed sticky dough and showed extensive elongation without breaking. SN20 and SN25 significantly increased RS content and decreased the estimated glycemic index (eGI) compared to the control. However, NMD7 did not significantly reduce in vitro starch digestibility. In conclusion, this research confirmed the potential of SCGA as a low-digestible ingredient for noodles and other food applications. Full article

The demand for rice varieties with lower amylose content (AC) is increasing in Southeast Asia, primarily due to their desirable texture and cooking qualities. This study presents the development of whole-grain rice lines with low to intermediate glycemic index (GI) and reduced AC. We selected six rice lines for in vivo GI assessment based on their starch properties. We successfully identified two lines with low AC that exhibited low and intermediate GI values, respectively. Our findings indicate that dietary fiber (DF) content may significantly influence rice GI. The selected whole-grain low-GI line showed a higher ratio of soluble dietary fiber (SDF) to insoluble dietary fiber (IDF) compared to control varieties, highlighting SDF’s potential positive role in lowering whole-grain rice’s GI. This study underscores the feasibility of developing rice varieties with desirable agronomic traits, nutritional traits, and culinary attributes, particularly for individuals managing their blood sugar levels. Additionally, we proposed the positive role of starch composition, especially DF content, in modulating the GI of rice. This study reinforces the importance of incorporating starch properties and DF content into rice breeding programs to produce more health-oriented and marketable rice varieties. Full article

Background/Objectives: Legume seeds, such as chickpeas, are a rich source of resistant starch (RS) and have a low glycemic index (GI). The aim of this study was to evaluate the effect of cooking and cooling chickpea pasta on the RS content, glycemic response, and GI in healthy subjects. Methods: Twelve healthy subjects of both sexes, aged 18–65 years, participated in this study. Each person consumed two standardized portions of chickpea pasta: (i) freshly cooked (FCP) and (ii) cooked chickpea pasta which was cooled for 24 h at 4 °C and reheated before consumption (CCP). Glucose solution was provided as a reference food. Participants consumed chickpea pasta in a random order. GI measurements were completed using the standard methodology and calculated according to the ISO 2010 standard. Results: The cooling and reheating process significantly increased the RS content of boiled chickpea pasta (from 1.83 g/100 g to 3.65 g/100 g) and had a beneficial effect on postprandial glycemia in healthy individuals. The CCP pasta had a significantly lower GI value than the FCP pasta (33 vs. 39, p = 0.0022). A significant difference in the glucose, as identified by the incremental area under the curve (IAUC), was observed between the CCP and FCP (1327.9 ± 414.8 mg/dL/min vs. 1556.1 ± 456.9 mg/dL/min, p = 0.0022). The cooling–reheating process did not affect the sensory attributes of the chickpea pasta. In general, the overall acceptability of the CCP pasta was similar to that of the FCP pasta. Conclusions: The results of our study support the hypothesis that a reduced glycemic response after simple changes in technological intervention leads to a decrease in postprandial blood glucose and GI. This can be helpful for people who need to control postprandial glycemia. Full article