Effect of type-2 resistant starch (high-amylose maize starch) on the physicochemical, nutritional, in vito starch digestibility and estimated glycaemic properties of Chinese steamed buns
Resistant starch (RS) is a portion of starch that resists enzymatic digestion. It is applied in the production of Chinese steamed bun (CSB) to increase daily fibre intake. In this study, the incorporation of type-2 RS known as high-amylose maize starch (HM) (5%, 10%, 15%, 20%, 25% and 30%) and its e...
| _version_ | 1796910680391024640 |
|---|---|
| author | Noraidah Haini Lee, Jau-Shya Ramlah George Mohd Rosli Hasmadi Mamat |
| author_facet | Noraidah Haini Lee, Jau-Shya Ramlah George Mohd Rosli Hasmadi Mamat |
| author_sort | Noraidah Haini |
| collection | UMS |
| description | Resistant starch (RS) is a portion of starch that resists enzymatic digestion. It is applied in the production of Chinese steamed bun (CSB) to increase daily fibre intake. In this study, the incorporation of type-2 RS known as high-amylose maize starch (HM) (5%, 10%, 15%, 20%, 25% and 30%) and its effect on the rheological and physicochemical properties, nutritional values, in vitro starch digestibility and estimated glycaemic index (eGI) properties of CSBs were determined. High HM incorporation levels increased RS and dietary fibre contents and reduced the pasting viscosities and calorific values of CSBs. The addition of HM-enriched RS also affected total starch content and eventually resulted in the decreased susceptibility of starch to digestive enzymes in vitro. The decrement in starch hydrolysis rate markedly reduced the eGI of HM-containing CSBs. The incorporation of 25% HM into CSBs (eGI = 68.45) could be applicable in developing a nutritious and medium-eGI CSB without jeopardising desirable physical attributes. |
| first_indexed | 2024-03-06T03:07:52Z |
| format | Article |
| id | ums.eprints-27528 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-03-06T03:07:52Z |
| publishDate | 2021 |
| publisher | Elsevier Ltd. |
| record_format | dspace |
| spelling | ums.eprints-275282021-07-01T00:31:05Z https://eprints.ums.edu.my/id/eprint/27528/ Effect of type-2 resistant starch (high-amylose maize starch) on the physicochemical, nutritional, in vito starch digestibility and estimated glycaemic properties of Chinese steamed buns Noraidah Haini Lee, Jau-Shya Ramlah George Mohd Rosli Hasmadi Mamat QD Chemistry TX341-641 Nutrition. Foods and food supply Resistant starch (RS) is a portion of starch that resists enzymatic digestion. It is applied in the production of Chinese steamed bun (CSB) to increase daily fibre intake. In this study, the incorporation of type-2 RS known as high-amylose maize starch (HM) (5%, 10%, 15%, 20%, 25% and 30%) and its effect on the rheological and physicochemical properties, nutritional values, in vitro starch digestibility and estimated glycaemic index (eGI) properties of CSBs were determined. High HM incorporation levels increased RS and dietary fibre contents and reduced the pasting viscosities and calorific values of CSBs. The addition of HM-enriched RS also affected total starch content and eventually resulted in the decreased susceptibility of starch to digestive enzymes in vitro. The decrement in starch hydrolysis rate markedly reduced the eGI of HM-containing CSBs. The incorporation of 25% HM into CSBs (eGI = 68.45) could be applicable in developing a nutritious and medium-eGI CSB without jeopardising desirable physical attributes. Elsevier Ltd. 2021 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/27528/1/Effect%20of%20type-2%20resistant%20starch%20%28high-amylose%20maize%20starch%29%20on%20the%20physicochemical%2C%20nutritional%2C%20in%20vito%20starch%20digestibility%20and%20estimated%20glycaemic%20properties%20of%20Chinese%20steamed%20buns%20ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/27528/2/Effect%20of%20type-2%20resistant%20starch%20%28high-amylose%20maize%20starch%29%20on%20the%20physicochemical%2C%20nutritional%2C%20in%20vito%20starch%20digestibility%20and%20estimated%20glycaemic%20properties%20of%20Chinese%20steamed%20buns%20FULL%20TEXT.pdf Noraidah Haini and Lee, Jau-Shya and Ramlah George Mohd Rosli and Hasmadi Mamat (2021) Effect of type-2 resistant starch (high-amylose maize starch) on the physicochemical, nutritional, in vito starch digestibility and estimated glycaemic properties of Chinese steamed buns. Journal of Cereal Science, 98 (1). pp. 1-8. ISSN 0733-5210 https://www.sciencedirect.com/science/article/pii/S0733521021000175?casa_token=L1m0933rfw0AAAAA:x9yNcl4to5VtKFdYxEBbJi9Wjh1zR8hED_ERbfMak0QHiK2vOCafGUEHmTc1WA7rmNTh3tDTfF2Q 10.1016/j.jcs.2021.103176 10.1016/j.jcs.2021.103176 |
| spellingShingle | QD Chemistry TX341-641 Nutrition. Foods and food supply Noraidah Haini Lee, Jau-Shya Ramlah George Mohd Rosli Hasmadi Mamat Effect of type-2 resistant starch (high-amylose maize starch) on the physicochemical, nutritional, in vito starch digestibility and estimated glycaemic properties of Chinese steamed buns |
| title | Effect of type-2 resistant starch (high-amylose maize starch) on the physicochemical, nutritional, in vito starch digestibility and estimated glycaemic properties of Chinese steamed buns |
| title_full | Effect of type-2 resistant starch (high-amylose maize starch) on the physicochemical, nutritional, in vito starch digestibility and estimated glycaemic properties of Chinese steamed buns |
| title_fullStr | Effect of type-2 resistant starch (high-amylose maize starch) on the physicochemical, nutritional, in vito starch digestibility and estimated glycaemic properties of Chinese steamed buns |
| title_full_unstemmed | Effect of type-2 resistant starch (high-amylose maize starch) on the physicochemical, nutritional, in vito starch digestibility and estimated glycaemic properties of Chinese steamed buns |
| title_short | Effect of type-2 resistant starch (high-amylose maize starch) on the physicochemical, nutritional, in vito starch digestibility and estimated glycaemic properties of Chinese steamed buns |
| title_sort | effect of type 2 resistant starch high amylose maize starch on the physicochemical nutritional in vito starch digestibility and estimated glycaemic properties of chinese steamed buns |
| topic | QD Chemistry TX341-641 Nutrition. Foods and food supply |
| url | https://eprints.ums.edu.my/id/eprint/27528/1/Effect%20of%20type-2%20resistant%20starch%20%28high-amylose%20maize%20starch%29%20on%20the%20physicochemical%2C%20nutritional%2C%20in%20vito%20starch%20digestibility%20and%20estimated%20glycaemic%20properties%20of%20Chinese%20steamed%20buns%20ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/27528/2/Effect%20of%20type-2%20resistant%20starch%20%28high-amylose%20maize%20starch%29%20on%20the%20physicochemical%2C%20nutritional%2C%20in%20vito%20starch%20digestibility%20and%20estimated%20glycaemic%20properties%20of%20Chinese%20steamed%20buns%20FULL%20TEXT.pdf |
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