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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),...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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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 |
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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 |
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