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Physicochemical, functional properties, in vitro starch digestibility and estimated glycaemic index of composite flour influenced by resistant starch

There has been increasing demand for resistant starch-enriched food products with a low glycaemic index (GI) as consumers nowadays are aware to improve health status. Therefore, the present study was carried out to investigate the effect of different substitution levels of type-2 resistant starch (h...

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Main Authors: Noraidah, H, Jau-Shya, L, Ramlah, M.R, Mohd Sani, S., Hasmadi, M.
Format: Article
Language:English
English
Published: Food Research 2022
Subjects:
R5-920 Medicine (General)
RM1-950 Therapeutics. Pharmacology
Online Access:https://eprints.ums.edu.my/id/eprint/36301/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/36301/2/FULL%20TEXT.pdf
https://eprints.ums.edu.my/id/eprint/36301/
https://doi.org/10.26656/fr.2017.7(2).827
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spelling my.ums.eprints.363012023-08-07T08:11:59Z https://eprints.ums.edu.my/id/eprint/36301/ Physicochemical, functional properties, in vitro starch digestibility and estimated glycaemic index of composite flour influenced by resistant starch Noraidah, H Jau-Shya, L Ramlah, M.R Mohd Sani, S. Hasmadi, M. R5-920 Medicine (General) RM1-950 Therapeutics. Pharmacology There has been increasing demand for resistant starch-enriched food products with a low glycaemic index (GI) as consumers nowadays are aware to improve health status. Therefore, the present study was carried out to investigate the effect of different substitution levels of type-2 resistant starch (high-amylose maize starch) (HM) into wheat flour. In this study, wheat flour sample (control) and six test composite flour samples comprising wheat flour substituted with 5%, 10%, 15%, 20%, 25% and 30% of HM powder were analyzed to compare their physicochemical characteristics, functional properties, in vitro starch digestibility and expected glycaemic index (eGI). The results revealed that the incorporation of HM had resulted in increased moisture (12.70 – 13.31%) and total dietary fibre (TDF) (0.19 – 0.46%), as well as a decreased proportion of ash, fat, and protein. The carbohydrate and energy values were not significantly different upon the increasing percentage of HM (p>0.05). Mineral analysis showed that HM composite flour had significantly lower Mg, Ca, K, P, Fe, Zn and Se than the control. HM composite flour exhibited greater water holding, water holding capacity, oil holding capacity and swelling power than the control sample. The hydrolysis index and eGI of HM composite flour decreased with higher HM substitution. In conclusion, HM composite flours showed a good potential to be used in functional food, where positive impacts have been observed for in vitro starch digestibility and eGI characteristic. Food Research 2022 Article NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/36301/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/36301/2/FULL%20TEXT.pdf Noraidah, H and Jau-Shya, L and Ramlah, M.R and Mohd Sani, S. and Hasmadi, M. (2022) Physicochemical, functional properties, in vitro starch digestibility and estimated glycaemic index of composite flour influenced by resistant starch. Food Research, 7. pp. 1-8. https://doi.org/10.26656/fr.2017.7(2).827
institution Universiti Malaysia Sabah
building UMS Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sabah
content_source UMS Institutional Repository
url_provider http://eprints.ums.edu.my/
language English
English
topic R5-920 Medicine (General)
RM1-950 Therapeutics. Pharmacology
spellingShingle R5-920 Medicine (General)
RM1-950 Therapeutics. Pharmacology
Noraidah, H
Jau-Shya, L
Ramlah, M.R
Mohd Sani, S.
Hasmadi, M.
Physicochemical, functional properties, in vitro starch digestibility and estimated glycaemic index of composite flour influenced by resistant starch
description There has been increasing demand for resistant starch-enriched food products with a low glycaemic index (GI) as consumers nowadays are aware to improve health status. Therefore, the present study was carried out to investigate the effect of different substitution levels of type-2 resistant starch (high-amylose maize starch) (HM) into wheat flour. In this study, wheat flour sample (control) and six test composite flour samples comprising wheat flour substituted with 5%, 10%, 15%, 20%, 25% and 30% of HM powder were analyzed to compare their physicochemical characteristics, functional properties, in vitro starch digestibility and expected glycaemic index (eGI). The results revealed that the incorporation of HM had resulted in increased moisture (12.70 – 13.31%) and total dietary fibre (TDF) (0.19 – 0.46%), as well as a decreased proportion of ash, fat, and protein. The carbohydrate and energy values were not significantly different upon the increasing percentage of HM (p>0.05). Mineral analysis showed that HM composite flour had significantly lower Mg, Ca, K, P, Fe, Zn and Se than the control. HM composite flour exhibited greater water holding, water holding capacity, oil holding capacity and swelling power than the control sample. The hydrolysis index and eGI of HM composite flour decreased with higher HM substitution. In conclusion, HM composite flours showed a good potential to be used in functional food, where positive impacts have been observed for in vitro starch digestibility and eGI characteristic.
format Article
author Noraidah, H
Jau-Shya, L
Ramlah, M.R
Mohd Sani, S.
Hasmadi, M.
author_facet Noraidah, H
Jau-Shya, L
Ramlah, M.R
Mohd Sani, S.
Hasmadi, M.
author_sort Noraidah, H
title Physicochemical, functional properties, in vitro starch digestibility and estimated glycaemic index of composite flour influenced by resistant starch
title_short Physicochemical, functional properties, in vitro starch digestibility and estimated glycaemic index of composite flour influenced by resistant starch
title_full Physicochemical, functional properties, in vitro starch digestibility and estimated glycaemic index of composite flour influenced by resistant starch
title_fullStr Physicochemical, functional properties, in vitro starch digestibility and estimated glycaemic index of composite flour influenced by resistant starch
title_full_unstemmed Physicochemical, functional properties, in vitro starch digestibility and estimated glycaemic index of composite flour influenced by resistant starch
title_sort physicochemical, functional properties, in vitro starch digestibility and estimated glycaemic index of composite flour influenced by resistant starch
publisher Food Research
publishDate 2022
url https://eprints.ums.edu.my/id/eprint/36301/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/36301/2/FULL%20TEXT.pdf
https://eprints.ums.edu.my/id/eprint/36301/
https://doi.org/10.26656/fr.2017.7(2).827
_version_ 1775623856865673216
score 13.211869

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