Cetin-Babaoglu Hümeyra, Aydın Hümeyra, Kumas Rumeysa, Arslan-Tontul Sultan
Food Engineering Department, Agricultural Faculty Selçuk University Konya Turkey.
Food Sci Nutr. 2024 Mar 8;12(6):4284-4291. doi: 10.1002/fsn3.4087. eCollection 2024 Jun.
The aim of this study is to increase the functionality of rice starch by modifying matcha tea extract and to determine the effect on some physicochemical properties and starch digestibility. According to the data analyzed, treatment with matcha extract was effective in increasing the nutritional value of native rice starch. At the highest level of extract addition, total phenolic and flavonoid content reached 129.54 mg/100 g and 40.16 mg/100 g, respectively, as no phenolic or flavonoid content was detected in control. In addition, the highest DPPH and FRAP values were determined to be 296.62 μmol TE/100 g and 814.89 mg/100 g, respectively, at the highest extract addition level. Treatment with matcha extract significantly reduced the eGI of native rice starch from to 94.61 to 64.63, while resistant starch was increased from 0.90 to 33.43%. According to the physiochemical analysis, there was a positive correlation between the extract ratio and the water-holding capacity of rice starch due to the high hydrophilic capacity of the phenolic compounds. In addition, the solubility and swelling power of starch were increased by treatment with matcha extract, but high temperatures had a negative effect on these physicochemical properties.
本研究的目的是通过改性抹茶提取物来提高大米淀粉的功能，并确定其对一些理化性质和淀粉消化率的影响。根据分析数据，抹茶提取物处理有效地提高了天然大米淀粉的营养价值。在提取物添加量最高时，总酚和黄酮含量分别达到129.54毫克/100克和40.16毫克/100克，而对照中未检测到酚或黄酮含量。此外，在提取物添加量最高时，DPPH和FRAP值分别确定为296.62微摩尔TE/100克和814.89毫克/100克。抹茶提取物处理显著降低了天然大米淀粉的体外血糖生成指数（eGI），从94.61降至64.63，而抗性淀粉从0.90%增加到33.43%。根据理化分析，由于酚类化合物的高亲水性，提取物比例与大米淀粉的持水能力之间存在正相关。此外，抹茶提取物处理增加了淀粉的溶解度和膨胀力，但高温对这些理化性质有负面影响。
