Cargando…

Effect of Heat-Moisture Treatments on Digestibility and Physicochemical Property of Whole Quinoa Flour

The starch digestion processing of whole grain foods is associated with its health benefits in improving insulin resistance. This study modified the digestibility of whole quinoa flour (WQ) via heat-moisture treatment (HMT), HMT combined with pullulanase (HMT+P), HMT combined with microwave (HMT+M),...

Descripción completa

Detalles Bibliográficos
Autores principales: Dong, Jilin, Huang, Lu, Chen, Wenwen, Zhu, Yingying, Dun, Baoqing, Shen, Ruiling
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701148/
https://www.ncbi.nlm.nih.gov/pubmed/34945593
http://dx.doi.org/10.3390/foods10123042
_version_ 1784620930063925248
author Dong, Jilin
Huang, Lu
Chen, Wenwen
Zhu, Yingying
Dun, Baoqing
Shen, Ruiling
author_facet Dong, Jilin
Huang, Lu
Chen, Wenwen
Zhu, Yingying
Dun, Baoqing
Shen, Ruiling
author_sort Dong, Jilin
collection PubMed
description The starch digestion processing of whole grain foods is associated with its health benefits in improving insulin resistance. This study modified the digestibility of whole quinoa flour (WQ) via heat-moisture treatment (HMT), HMT combined with pullulanase (HMT+P), HMT combined with microwave (HMT+M), and HMT combined with citric acids (HMT+A), respectively. Results showed that all the treatments significantly increased (p < 0.05) the total dietary fiber (TDF) content, amylose content, and resistant starch (RS) content, however, significantly decreased (p < 0.05) the amylopectin content and rapidly digestible starch (RDS) content of WQ. HMT+P brought the highest TDF content (15.3%), amylose content (31.24%), and RS content (15.71%), and the lowest amylopecyin content (30.02%) and RDS content (23.65%). HMT+M brought the highest slowly digestible starch (SDS) content (25.09%). The estimated glycemic index (eGI) was respectively reduced from 74.36 to 70.59, 65.87, 69.79, and 69.12 by HMT, HMT+P, HMT+M, and HMT+A. Moreover, a significant and consistent reduction in the heat enthalpy (ΔH) of WQ was observed (p < 0.05), after four treatments. All these effects were caused by changes in the starch structure, as evidenced by the observed conjunction of protein and starch by a confocal laser scanning microscope (CLSM), the decrease in relative crystallinity, and transformation of starch crystal.
format Online
Article
Text
id pubmed-8701148
institution National Center for Biotechnology Information
language English
publishDate 2021
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-87011482021-12-24 Effect of Heat-Moisture Treatments on Digestibility and Physicochemical Property of Whole Quinoa Flour Dong, Jilin Huang, Lu Chen, Wenwen Zhu, Yingying Dun, Baoqing Shen, Ruiling Foods Article The starch digestion processing of whole grain foods is associated with its health benefits in improving insulin resistance. This study modified the digestibility of whole quinoa flour (WQ) via heat-moisture treatment (HMT), HMT combined with pullulanase (HMT+P), HMT combined with microwave (HMT+M), and HMT combined with citric acids (HMT+A), respectively. Results showed that all the treatments significantly increased (p < 0.05) the total dietary fiber (TDF) content, amylose content, and resistant starch (RS) content, however, significantly decreased (p < 0.05) the amylopectin content and rapidly digestible starch (RDS) content of WQ. HMT+P brought the highest TDF content (15.3%), amylose content (31.24%), and RS content (15.71%), and the lowest amylopecyin content (30.02%) and RDS content (23.65%). HMT+M brought the highest slowly digestible starch (SDS) content (25.09%). The estimated glycemic index (eGI) was respectively reduced from 74.36 to 70.59, 65.87, 69.79, and 69.12 by HMT, HMT+P, HMT+M, and HMT+A. Moreover, a significant and consistent reduction in the heat enthalpy (ΔH) of WQ was observed (p < 0.05), after four treatments. All these effects were caused by changes in the starch structure, as evidenced by the observed conjunction of protein and starch by a confocal laser scanning microscope (CLSM), the decrease in relative crystallinity, and transformation of starch crystal. MDPI 2021-12-08 /pmc/articles/PMC8701148/ /pubmed/34945593 http://dx.doi.org/10.3390/foods10123042 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Dong, Jilin
Huang, Lu
Chen, Wenwen
Zhu, Yingying
Dun, Baoqing
Shen, Ruiling
Effect of Heat-Moisture Treatments on Digestibility and Physicochemical Property of Whole Quinoa Flour
title Effect of Heat-Moisture Treatments on Digestibility and Physicochemical Property of Whole Quinoa Flour
title_full Effect of Heat-Moisture Treatments on Digestibility and Physicochemical Property of Whole Quinoa Flour
title_fullStr Effect of Heat-Moisture Treatments on Digestibility and Physicochemical Property of Whole Quinoa Flour
title_full_unstemmed Effect of Heat-Moisture Treatments on Digestibility and Physicochemical Property of Whole Quinoa Flour
title_short Effect of Heat-Moisture Treatments on Digestibility and Physicochemical Property of Whole Quinoa Flour
title_sort effect of heat-moisture treatments on digestibility and physicochemical property of whole quinoa flour
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701148/
https://www.ncbi.nlm.nih.gov/pubmed/34945593
http://dx.doi.org/10.3390/foods10123042
work_keys_str_mv AT dongjilin effectofheatmoisturetreatmentsondigestibilityandphysicochemicalpropertyofwholequinoaflour
AT huanglu effectofheatmoisturetreatmentsondigestibilityandphysicochemicalpropertyofwholequinoaflour
AT chenwenwen effectofheatmoisturetreatmentsondigestibilityandphysicochemicalpropertyofwholequinoaflour
AT zhuyingying effectofheatmoisturetreatmentsondigestibilityandphysicochemicalpropertyofwholequinoaflour
AT dunbaoqing effectofheatmoisturetreatmentsondigestibilityandphysicochemicalpropertyofwholequinoaflour
AT shenruiling effectofheatmoisturetreatmentsondigestibilityandphysicochemicalpropertyofwholequinoaflour