International Journal of Food Properties,
Journal Year:
2024,
Volume and Issue:
28(1), P. 16 - 31
Published: Dec. 5, 2024
There
is
a
need
to
explore
the
influence
of
particle
size
sweet
potato
flour
on
physicochemical
properties
and
in
vitro
starch
digestibility
gluten
free
noodles.
The
aim
this
work
was
examine
purple-fleshed
(PFSPF)
having
different
distribution
(355
µm
75
µm)
gluten-free
purple
Pasting
sugar
contents
were
positively
correlated
toward
finest
fraction.
hardness
noodles
significantly
Sweet
(SPF)
prepared
with
retained
lower
5.74
N.
An
abrupt
increase
yellowness
observed
decreasing
that
might
be
attributed
reduction
protein.
results
FTIR
suggested
size,
protein
carbohydrates
decreased
much
associated
crystallization
retrogradation
starch.
Among
all
amino
acids,
aspartic
acid
glutamic
more
abundant,
i.e.
approximately
13.33
29.05%,
respectively.
In
way,
PFSPF
exhibited
significant
application
potential
for
producing
due
high
resistant
hardness.
It
may
concluded
sizes
influenced
pasting
properties,
textural
characteristics,
contents,
carbohydrate
ABSTRACT
Dietary
fiber,
especially
resistant
starch
(RS)
Type
2
(RS2)
found
in
high‐amylose
maize
(HAMS),
is
vital
for
gut
health
and
helps
prevent
colon
cancer.
In
contrast
to
most
nutrients,
dietary
fiber
not
degraded
by
the
intestinal
enzymes;
it
reaches
distal
parts
of
gut,
where
fermented
microbiota
into
short‐chain
fatty
acids
(SCFAs),
such
as
acetate,
propionate,
butyrate.
SCFAs
energize
colonocytes,
reduce
inflammation,
enhance
immunity.
HAMS
absorbed
colon,
ferments
create
that
feed
good
flora
have
antiinflammatory
antiproliferative
effects.
RS2
modulates
gene
signaling,
activates
tumor‐suppressor
genes
like
tumor
suppressor
protein
(p53),
exhibits
antidiabetic,
cholesterol‐lowering,
Incorporation
RS2‐rich
sources
enhances
barriers,
decreases
colorectal
cancer
biomarkers,
counteracts
negative
impacts
low‐fiber
Western
diets,
making
a
promising
functional
food
chronic
disease
prevention
promotion.
Foods,
Journal Year:
2024,
Volume and Issue:
13(23), P. 3888 - 3888
Published: Dec. 2, 2024
The
formation
of
resistant
starch
type
5
(RS5),
primarily
associated
with
amylose-lipid
complexes,
is
typically
attributed
to
starches
high-amylose
content
due
their
affinity
for
lipid
interactions.
Recently,
studies
have
also
investigated
the
potential
amylopectin-rich
form
amylopectin-lipid
complexes
(ALCs),
expanding
RS5
sources.
This
study
explores
capacity
waxy
corn
(WS),
which
rich
in
amylopectin,
develop
ALCs
oleic
acid
(10%
