Application of thermally assisted high hydrostatic pressure to modify sorghum starch: multi-scale structure, techno-functional properties and digestibility.

Unlabelled: The effects of high hydrostatic pressure (HHP) (400-650 MPa) and holding temperature (25-50 °C) in thermally assisted HHP processing on multi-scale structure of starch (granule, crystalline and molecular), techno-functional properties, and digestibility of sorghum starch (SS) were evaluated. Response surface methodology has verified that the process impact on the modification of SS was dependent primarily on the pressure level. As HHP increased, processed SS progressively lost their granular structure and Maltese cross, indicating gradual structural disorder within the granules.

Structuring white rice with gellan gum reduces the glycemic response in healthy humans.

White rice has a high glycemic index and its consumption has been linked to an increased risk of developing type-2 diabetes mellitus, increased diabetes associated complications and obesity. In recent in vitro studies we have shown that addition of food hydrocolloids, such as low acyl gellan gum (LAGG), when cooking white rice potentially modifies starch digestion kinetics. The impact in vivo remains to be investigated.

Reducing starch digestibility of white rice by structuring with hydrocolloids.

Controlling starch digestion in high glycaemic index staple foods such as white rice is of interest as it has been associated with reduced risk for conditions such as obesity and type-2 diabetes mellitus. Addition of hydrocolloids has been proposed to reduce the rate of post-prandial glucose by controlling the rate of starch hydrolysis. In this work, the potential of a range of hydrocolloids to modify starch digestibility when added (at 1 % maximum concentration) during cooking of white rice was first investigated.

Applications of Enzyme Technology to Enhance Transition to Plant Proteins: A Review.

As the plant-based food market grows, demand for plant protein is also increasing. Proteins are a major component in foods and are key to developing desired structures and textures. Seed storage proteins are the main plant proteins in the human diet.

Effect of Intake of Food Hydrocolloids of Bacterial Origin on the Glycemic Response in Humans: Systematic Review and Narrative Synthesis.

Diabetes mellitus is a chronic condition characterized by increased blood glucose levels from dysfunctional carbohydrate metabolism. Dietary intervention can help to prevent and manage the disease. Food hydrocolloids have been shown to have favorable properties in relation to glycaemic regulation.

Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms.

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Engineering Digestion: Multiscale Processes of Food Digestion.

Food digestion is a complex, multiscale process that has recently become of interest to the food industry due to the developing links between food and health or disease. Food digestion can be studied by using either in vitro or in vivo models, each having certain advantages or disadvantages. The recent interest in food digestion has resulted in a large number of studies in this area, yet few have provided an in-depth, quantitative description of digestion processes.

Dynamic and shear stress rheological properties of guar galactomannans and its hydrolyzed derivatives.

Guar galactomannan from seed of Cyamopsis tetragonolobus was hydrolyzed using acid (HCl), base [Ba(OH)2] and enzyme (mannanase) method to obtain depolymerized substances with possible functional applications as soluble dietary fiber. Rheological behavior of crude, purified, and depolymerized guar gum solutions was studied at 25 °C, using shear stress and dynamic oscillatory measurements, performed with controlled stress rheometer Bohlin CVO (Malvern Instruments) fitted with cone-and-plate geometry. The various guar gums solutions with different viscosities exhibited shear-thinning behavior at high shear rate and Newtonian behavior at low shear rate.