Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, India.
Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, India.
Int J Biol Macromol. 2023 May 15;237:124205. doi: 10.1016/j.ijbiomac.2023.124205. Epub 2023 Mar 25.
Rice starch has high digestibility due to its large carbohydrate content. Macromolecular enrichment of starch has the tendency to retard rate of starch hydrolysis. Hence, the current investigation was aimed to check the combined effect of extrusion assisted addition of rice protein (0, 10, 15 and 20 %) and fibre (0, 4, 8 and 12 %) to rice starch on physico-chemical and in-vitro digestibility characteristics of starch extrudates. It was observed from the study that 'a' and 'b' values, pasting temperature and resistant starch of starch blends and extrudates increased with the addition of protein and fibre. However, lightness value, swelling index, pasting properties and relative crystallinity of blends and extrudates decreased with the addition of protein and fibre. Maximum increase in thermal transition temperatures was observed for ESPF extrudates due to absorption capacity of protein molecules which led to late onset of gelatinization. Therefore, enrichment of protein and fibre to rice starch during extrusion can be considered as a novel approach to reduce rate of rice starch digestion for catering nutritional requirements of diabetic population.
由于大米淀粉碳水化合物含量高，因此其消化率很高。淀粉的大分子富集有减缓淀粉水解速度的趋势。因此，目前的研究旨在检查挤压辅助添加大米蛋白（0、10、15 和 20%）和纤维（0、4、8 和 12%）对大米淀粉的物理化学和体外消化特性的组合影响。研究表明，随着蛋白质和纤维的添加，淀粉混合物和挤出物的“a”和“b”值、糊化温度和抗性淀粉增加。然而，混合物和挤出物的明度值、膨胀指数、糊化特性和相对结晶度降低。由于蛋白质分子的吸收能力导致糊化开始较晚，因此 ESPF 挤出物的热转变温度最大增加。因此，在挤压过程中向大米淀粉中添加蛋白质和纤维可以被认为是一种降低大米淀粉消化率的新方法，以满足糖尿病患者的营养需求。
