The impact of resistant starch on characteristics of gluten-free dough and bread

The study focused on partial replacement in gluten-free breads of corn starch with tapioca and corn resistant starch preparations. The use of resistant starch resulted in the increase of storage and loss moduli of the dough, and the lowering of loss tangent, which indicates its more elastic character. The incorporation of resistant starch reduced creep and recovery compliance and elevated zero shear viscosity. Modified doughs displayed higher starch gelatinization temperatures and lower viscosities that were proportional to the share of RS. It was found that the loaves baked with the share of resistant starch had less hard crumb than bread without RS addition. The crumb hardness diminished with the increasing amount of applied RS preparation. The addition of resistant starch raised total dietary fibre, by up to 89%, as compared to control (bread without RS addition). The most pronounced change was observed for insoluble dietary fibre (increase 137%), while only slight increase was found for its soluble fraction (18%).     

New functional fibre in milk puddings: Effect on sensory properties and consumers' acceptability

The effect of the addition of a new functional fibre (high-amylose maize starch, HAMS, as a source of resistant starch), recently available in the market, on sensory characteristics and consumers' acceptability of milk puddings was studied. Milk puddings containing modified waxy maize starch and κ-carrageenan were produced with different HAMS concentrations (0, 1, 2, 3 and 4%). Higher HAMS concentration caused changes in the sensory characteristics of milk puddings. Particularly, sensory attributes such as some roughness, rough afterfeel and floury taste appeared. Besides, the addition of HAMS caused an increase in manual and oral thickness and a decrease in creaminess, melting, and sweetness. A HAMS enrichment level of 1.4% in this product was estimated as the maximum concentration that does not significantly modify consumers' overall acceptability. Using survival analysis the proportion of consumers who would buy milk desserts containing 1.4 % HAMS was estimated as 71%. Consumers more interested in consuming functional foods enriched with fibre were more tolerant to the sensory changes caused by the addition of HAMS to the milk puddings.     

Properties of retrograded and acetylated starch preparations: Part 1. Structure, susceptibility to amylase, and pasting characteristics

The aim of the study was to produce a retrograded starch preparation from potato starch using various methods, to modify it by acetylation, and then to estimate the effect of these modifications on its selected properties. The chemical structure of modifiers and the degree of substitution achieved with acetic acid were determined by nuclear magnetic resonance (NMR). The resistance of starch to amyloglucosidase and digestive amylases was determined as well. Also, the thermal characteristics of gelatinization of the starch preparations were studied by differential scanning calorimetry (DSC); the method of starch paste production was investigated by a Brabender viscograph, and morphological and structural differences were visualized using scanning electron microscopy (SEM). Retrograded starch preparations were porous and stratified in structure; with their properties resulting from the method of their production. Their chemical structure did not differ from that of native starch, but they displayed a different course of pasting characteristics and increased susceptibility to acetylation as well as resistance to amylases (by approximately 10 g/100 g). Acetylation contributed to a decrease in the temperature of reaching maximum viscosity, an increase in the maximum viscosity, and a decrease in the amount of heat needed for thermal transition of the produced preparations. Acetylated retrograded starch was characterized by a higher degree of substitution and an increased activity of acetyl groups substituted at carbon atoms 2 and 3 compared to the acetylated native starch, thereby triggering a significant increase in resistance to amylases (approximately 40 g/100 g). Combining the resistance of starch samples RS3 and RS4 may be a new method to obtain resistant starch from potato starch.     

Properties of retrograded and acetylated starch preparations Part 2. Dynamics of saccharification with amyloglucosidase and rheological properties of resulting pastes and gels

Various procedures have been used to produce preparations of retrograded starch, by subjecting it to acetylation with methods used in the food industry. The resultant starch preparations were evaluated for their degree of acetylation through titration, swelling power and solubility in water at 80 °C, and saccharification dynamics as affected by amyloglucosidase. Rheological properties of pastes and gels of native starch and modified starch preparations were characterized with the use of a sweep temperature test as a dependency of the storage modulus (G′) and loss modulus (G″) on temperature. In addition, flow curves of pastes were plotted and mechanical spectra of gels of the preparations examined were determined. These modifications had a significant effect on the preparations produced. Retrograded and acetylated starch preparations were characterized by greater solubility in water and greater swelling power, and were less susceptible to amyloglucosidase than the non-acetylated preparations. Rheological properties of the pastes and gels were affected by the methods of their production. Acetylation was found to significantly affect a decrease in the storage modulus value during heating. Pastes of the native starch and modified starch preparations were characterized by the non-Newtonian flow, shear thinning with a tendency to yield stress. In turn, the mechanical spectra demonstrated that - in the concentration applied - both native starch and modified starch preparation were forming weak gels.     

Some effects of fibre and starch on the determination of protein quality

An assessment was carried out of the effects of an increase in the amount of fibre, as cellulose, and of a replacement of maize starch by potato starch in diets containing egg albumen as the sole protein, on the determination of true digestibility (TD) and biological value (BV). An increase in the fibre content of the diet at the expense of maize starch led to a rise in both fascal and urinary N excretion, with diets containing either 20 or 80 g egg albumen kg^?1. However, the response of the rats to increasing fibre concentration in the diet was different for the two levels of protein probably due to differences in dry matter intake (DMI). It was found that the conventional method of estimating metabolic faecal nitrogen (MFN) was not adequate for diets of decreasing digestibility; TD decreased by 0.35% for a rise of 1% cellulose in the diet. A more accurate method of estimating MFN was derived from a relationship between the N in the faeces and the digestibility of the diet. The increase in urinary N excretion led to a decrease of 0.41% in BV for a 1% rise in the cellulose concentration of the diet. It appears, therefore, that the ratio of digestible to indigestible matter in the diet affects the determination of protein quality. The replacement of maize starch by potato starch in the diet caused an increase in faecal N excretion and a decrease in urinary N excretion until a level of 200 g potato starch kg^-1 was reached. This affected the determination of TD and BV accordingly. An increase in the size of the caecum of the rats fed potato starch indicated that increased fermentation may have resulted in production of additional bacterial cells to be excreted in the faeces. Thus, both the amount of fibre and the type of starch in the diet affect the determination of protein quality.     

抗性淀粉制备工艺研究

采用酸变性和沸水浴的方法，对小麦和甘薯淀粉进行处理，以抗性淀粉得率作为评价指标，研究了在不同的淀粉乳浓度，盐酸用量，酸解时间，沸水浴时间，不同冷藏温度和时间条件下，小麦和甘薯淀粉糊化后形成抗性淀粉得率的变化情况，得到在不同条件下抗性淀粉得率受影响的趋势。     

Surveillance of stored grain from the 1997 harvest in the United Kingdom for ochratoxin A

This survey examined 306 samples of farm-stored wheat, barley and oats as received at, or tested by, central grain depots in the UK. Samples were taken from lorries or from stored grain using the existing inhouse procedures used for quality checking and examined for ochratoxin A using a fully validated analytical HPLC method with a detection limit of 0.1 μg/kg. Ochratoxin A was detected in 21 % of the samples examined, with barley more frequently contaminated than wheat. Mean concentrations of ochratoxin A found for all samples were 0.69 μg/kg in barley, 0.29 μg/kg in wheat and 0.15 μg/kg in oats. The highest concentration found was 17.8 μg/kg in a barley feed although concentrations of 81 and 30 μg/kg were found in 'reject-grade' wheat samples whose results were excluded from the main survey. In summary, 2.7 and 0.3 % of samples exceeded concentrations of 5 and 10 μg/kg respectively. There appeared to be significant relationships between ochratoxin A concentrations and moisture content, storage time and geographical area. Although conditions at harvest in 1997 were quite variable countrywide and often wet, results were similar to those found in earlier surveys carried out in the UK.     

Effects of alkaline treatment on the structure of phosphorylated wheat starch and its digestibility

Phosphorylated wheat starch (PWS) was prepared with sodium trimetaphosphate and sodium tripolyphosphate (99/1, w/w), and the modified starch gave 88.8% total dietary fibre by the Prosky method and 68.7% resistant starch (RS) by the Englyst method. The stability of the phosphate esters in aqueous sodium hydroxide was investigated and related to total dietary fibre and RS contents. The phosphorylated starch was slurried (40%, w/w) at 40 °C for 4 h at pH 9.0, 10.0, 11.0, and 12.0. The phosphorus content of the PWS decreased from 0.37% to 0.29% after treatment at pH 12.0, whereas only a slight decrease in phosphorus content occurred after treatments at pH 9.0–11.0. Despite the 22% decrease in total phosphorus content, total dietary fibre content and RS content of the alkali-treated PWS changed only slightly. ³¹P nuclear magnetic resonance spectroscopy showed that after the alkali treatment at pH 12.0, cyclic monostarch monophosphate and monostarch diphosphate were not detectable and that the level of total monostarch monophosphate decreased from 0.077% to 0.067%. Conversely, distarch monophosphate increased from 0.17% to 0.20%, of ≈18%. The increase in distarch monophosphate (cross-linking) content after alkali treatment at pH 12.0 probably explained the retention of total dietary fibre and RS contents in the alkali-treated PWS.     

Fermentation of resistant food starches by human and rat intestinal bacteria

Resistant starches prepared from maize and peas were fermented in vitro with rat or human intestinal bacteria. With both inoculum types, degradation of pea starch after 24 h incubation (0 and 47% utilised by rat and human organisms, respectively) was markedly slower than that of maize starch (73 and 85%) and was incomplete even after 7 days' incubation; degradation of both starches was slower than with soluble starch or sucrose. The slow degradation of pea starch was not due to the presence of intact cell walls. Qualitatively, the production of C2-C4 volatile fatty acids was similar for all substrates and both inoculum types but there were some quantitative differences. If resistant food starches are to be regarded as dietary fibre, then, like ‘true’ fibre, any physiological effect in vivo may depend on the type of starch involved.     

小麦和甘薯抗性淀粉得率的工艺研究

采用酸变性和沸水浴的方法，对小麦和甘薯淀粉进行处理，以抗性淀粉得率作为评价指标，研究了在不同的淀粉乳浓度、盐酸用量、酸解时间、沸水浴时间、不同冷藏温度和时间条件下，小麦和甘薯淀粉糊化后形成抗性淀粉得率的变化情况，得到在不同条件下抗性淀粉得率受影响的趋势。