The broadly investigated and applied resistant starches have several health benefits: they can he... more The broadly investigated and applied resistant starches have several health benefits: they can help, for instance, in the treatment of obesity and prevention of colon cancer; therefore, the accurate knowledge of the properties of these starches is elementary. In our study, the digestibility properties of two native starches (maize and wheat) and two resistant starches (RS2, Hi-maize™260; RS4, Fibersym™70), as well as their stoichiometric mixtures before and after cooking (at 100 °C), were investigated. Moreover, correlations were investigated between two different enzymatic methods and the rapid visco analyzer (RVA) method. Our aim was to prove strong relationship between rheological and enzymatic digestibility characteristics. To conclude the results of our measurements regarding resistant starches, it can be stated that the two resistant starches show different digestibility in raw and cooked form. After cooking, RS2 caused a linear decrease in the initially and the totally liberated glucose concentration in cooked mixtures; thus, these parameters can be predicted in the function of resistant starch addition. Additionally, we did not find any synergistic effects in the mixtures after heat treatment. Significant (p
Resistant starches (RS) play important roles in our nutrition; therefore, the investigation of th... more Resistant starches (RS) play important roles in our nutrition; therefore, the investigation of these starches is notably important. In our study, two native starches (maize and wheat) and two resistant starches (Hi-maize™260, high amylose maize starch as RS2 and Fibersym™70, phosphorylated wheat starch as RS4) were investigated as is and in their physical mixtures (samples containing 20%, 40%, 60% and 80% RS) using near-infrared (NIR) spectroscopy. The aim of our study was to examine the spectra of resistant starches and to differentiate the resistant starch components in different ratios by NIR spectroscopy. The differences of samples were presented in two characteristic absorption bands for carbohydrate: carbohydrate II (2,080–2,130 nm) and carbohydrate III (2,275–2,290 nm) regions. Additionally, principal component analysis (PCA) for all samples was carried out. It was shown that the increasing amount of amylose can be sensitively followed up in carbohydrate II region. The phosphorylated RS4 is not so characteristic probably due to the reduced mobility of amorphous chains; however, the RS4 addition can be observed. Additionally, it was proven that the carbohydrate III region is sensitive for the changes of amylose–amylopectin ratio as well. The wheat-based RS4 addition causes linear changes in maize-based mixtures; thus the botanical origin is determining in this region. The global PCA analysis justified that the RS2 addition can be sensitively followed up independent on the medium; however, the increasing amount of RS4 cannot be detected in the PCA plot. The loading spectra of PC1 component attribute great significance to the carbohydrate III region.
Resistant starches (RS) can be used in food industry to enhance the dietary fiber content of diff... more Resistant starches (RS) can be used in food industry to enhance the dietary fiber content of different cereal based products such as pasta and bread. The aim of present study was to develop and evaluate the physical and functional properties of starch-based products enriched with RS. The in vitro enzymatic digestibility, cooking properties, and viscometric characteristics (using rapid visco analyzer = RVA) of the pasta products were determined. The results showed that the addition of resistant starches (RS-s) influenced the quality of both the raw and cooked pastas. Enzymatic digestibility and five RVA parameters (peak viscosity, trough, breakdown, setback, and final viscosity) were significantly reduced (p
ABSTRACT The process of germination in six different wheat cultivars was monitored using NIR spec... more ABSTRACT The process of germination in six different wheat cultivars was monitored using NIR spectroscopy and the Rapid Visco Analyser (RVA) method. Near-infrared spectra provided insight into both chemical and physical changes that occur in the seed, in ...
Resistant starch (RS) included in pasta can have auspicious health benefits and functional proper... more Resistant starch (RS) included in pasta can have auspicious health benefits and functional properties. The resistance of starch, however, can be greatly influenced by the applied food preparation process. The aim of the present study was to investigate the effects of two different resistant starches on the digestibility of pasta and to predict the impact of the conventional pasta processing (extrusion under standard conditions, 120 bars, 40°C; drying in an air-drying room at 35–40°C and cooking until the optimum cooking time) on the quality of different resistant starch included in products by using an in vitro enzymatic hydrolysis method. Results showed that the applied, conventional pasta extrusion step had only a small effect on the liberated glucose level and did not influence the RS content significantly. The cooking in contrast caused an increased digestibility and the lost of resistance of all pasta products. The digestibility was significantly lower (p
The broadly investigated and applied resistant starches have several health benefits: they can he... more The broadly investigated and applied resistant starches have several health benefits: they can help, for instance, in the treatment of obesity and prevention of colon cancer; therefore, the accurate knowledge of the properties of these starches is elementary. In our study, the digestibility properties of two native starches (maize and wheat) and two resistant starches (RS2, Hi-maize™260; RS4, Fibersym™70), as well as their stoichiometric mixtures before and after cooking (at 100 °C), were investigated. Moreover, correlations were investigated between two different enzymatic methods and the rapid visco analyzer (RVA) method. Our aim was to prove strong relationship between rheological and enzymatic digestibility characteristics. To conclude the results of our measurements regarding resistant starches, it can be stated that the two resistant starches show different digestibility in raw and cooked form. After cooking, RS2 caused a linear decrease in the initially and the totally liberated glucose concentration in cooked mixtures; thus, these parameters can be predicted in the function of resistant starch addition. Additionally, we did not find any synergistic effects in the mixtures after heat treatment. Significant (p
Resistant starches (RS) play important roles in our nutrition; therefore, the investigation of th... more Resistant starches (RS) play important roles in our nutrition; therefore, the investigation of these starches is notably important. In our study, two native starches (maize and wheat) and two resistant starches (Hi-maize™260, high amylose maize starch as RS2 and Fibersym™70, phosphorylated wheat starch as RS4) were investigated as is and in their physical mixtures (samples containing 20%, 40%, 60% and 80% RS) using near-infrared (NIR) spectroscopy. The aim of our study was to examine the spectra of resistant starches and to differentiate the resistant starch components in different ratios by NIR spectroscopy. The differences of samples were presented in two characteristic absorption bands for carbohydrate: carbohydrate II (2,080–2,130 nm) and carbohydrate III (2,275–2,290 nm) regions. Additionally, principal component analysis (PCA) for all samples was carried out. It was shown that the increasing amount of amylose can be sensitively followed up in carbohydrate II region. The phosphorylated RS4 is not so characteristic probably due to the reduced mobility of amorphous chains; however, the RS4 addition can be observed. Additionally, it was proven that the carbohydrate III region is sensitive for the changes of amylose–amylopectin ratio as well. The wheat-based RS4 addition causes linear changes in maize-based mixtures; thus the botanical origin is determining in this region. The global PCA analysis justified that the RS2 addition can be sensitively followed up independent on the medium; however, the increasing amount of RS4 cannot be detected in the PCA plot. The loading spectra of PC1 component attribute great significance to the carbohydrate III region.
Resistant starches (RS) can be used in food industry to enhance the dietary fiber content of diff... more Resistant starches (RS) can be used in food industry to enhance the dietary fiber content of different cereal based products such as pasta and bread. The aim of present study was to develop and evaluate the physical and functional properties of starch-based products enriched with RS. The in vitro enzymatic digestibility, cooking properties, and viscometric characteristics (using rapid visco analyzer = RVA) of the pasta products were determined. The results showed that the addition of resistant starches (RS-s) influenced the quality of both the raw and cooked pastas. Enzymatic digestibility and five RVA parameters (peak viscosity, trough, breakdown, setback, and final viscosity) were significantly reduced (p
ABSTRACT The process of germination in six different wheat cultivars was monitored using NIR spec... more ABSTRACT The process of germination in six different wheat cultivars was monitored using NIR spectroscopy and the Rapid Visco Analyser (RVA) method. Near-infrared spectra provided insight into both chemical and physical changes that occur in the seed, in ...
Resistant starch (RS) included in pasta can have auspicious health benefits and functional proper... more Resistant starch (RS) included in pasta can have auspicious health benefits and functional properties. The resistance of starch, however, can be greatly influenced by the applied food preparation process. The aim of the present study was to investigate the effects of two different resistant starches on the digestibility of pasta and to predict the impact of the conventional pasta processing (extrusion under standard conditions, 120 bars, 40°C; drying in an air-drying room at 35–40°C and cooking until the optimum cooking time) on the quality of different resistant starch included in products by using an in vitro enzymatic hydrolysis method. Results showed that the applied, conventional pasta extrusion step had only a small effect on the liberated glucose level and did not influence the RS content significantly. The cooking in contrast caused an increased digestibility and the lost of resistance of all pasta products. The digestibility was significantly lower (p
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