Studies on Effect of Multiple Heating/Cooling Cycles on the Resistant Starch Formation in Cereals, Legumes and Tubers
Abstract
'Resistant starch' (RS) is defined as starch and starch degradation products that resist the action of amylolytic enzymes. The effect of multiple heating/cooling treatments on the RS content of legumes, cereals and tubers was studied. The mean RS contents of the freshly cooked legumes, cereals and tubers (4.18%, 1.86% and 1.51% dry matter basis, respectively) increased to 8.16%, 3.25% and 2.51%, respectively, after three heating/cooling cycles (P< or =0.05) with a maximum increase of 114.8% in pea and a minimum of 62.1% in sweet potato (P< or =0.05). Significant positive correlations were observed between the RS content and amylose (y=0.443x-5.993, r=0.829, P< or =0.05, n=9) as well as between the percentage increase in RS and insoluble dietary fiber content (y=2.149x-24.787, r=0.962, P< or =0.05, n=9). A differential scanning calorimeter study showed an increase in the T(0), T(p), T(c) and DeltaH values of the repeatedly autoclaved/cooled starches. The intact granular structure was also observed disappear, as studied using scanning electron microscopy.
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The cooling process affects the physical properties of starch granules, leading to a more complex and less accessible starch matrix that slows starch digestion and absorption, contributing to a reduction in the glycemic index of legumes.
“The cooling process affects the physical properties of the starch granules. As the temperature drops, the reformation of crystalline regions within the starch granules leads to a more complex and less accessible starch matrix. This structural change slows the rate of starch digestion and absorption, contributing to a reduction in the glycemic index (GI) of the legumes [47].”
From The Effect of Cooking and Cooling Chickpea Pasta on Resistant Starch Content, Glycemic Response, and Glycemic Index in Healthy Adults (2024) · cites this paper as [47]
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“showed that multiple heating/cooling cycles of starch products increased the resistant starch content even more [21].”
BackgroundBojarczuk, A., Kęszycka, P., Marszałek, K., & Gajewska, D. (2024) · Metabolites · doi:10.3390/metabo14110585 · Cited by 11 · see citing works
“This structural change slows the rate of starch digestion and absorption, contributing to a reduction in the glycemic index (GI) of the legumes [47].”
- Authors
- Yadav, B. S., Sharma, A., & Yadav, R. B.
- Affiliations
- Chaudhary Devi Lal University (IN)
- Guru Jambheshwar University of Science and Technology (IN)
- Corresponding author
- Yadav, Baljeet S.
- Venue
- International Journal of Food Sciences and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2009-01
- Volume
- 60
- Issue
- sup4
- Pages
- 258-272
- ISSN
- 0963-7486 (ISSN-L)
- 1465-3478
- OpenAlex
- W2023357775
- Cited by
- 67
- References
- 0
- Citations by year
- 2026: 2 · 2025: 6 · 2024: 7 · 2023: 4 · 2022: 7 · 2021: 4 · 2020: 3 · 2019: 6 · 2018: 3 · 2017: 6 · 2016: 2 · 2015: 2 · 2014: 5 · 2013: 4 · 2012: 4
- FWCI
- 1.94
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Journal of Food Sciences and Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Potato Plant Research
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- resistant starch, thermal cycling, autoclaving, Fabaceae, cereals, tubers, pea, Ipomoea batatas, amylose content, insoluble dietary fiber, starch granule structure, starch gelatinization, amylolytic enzymes
- MeSH terms
- Algorithms, Amylose, Calorimetry, Differential Scanning, Edible Grain, Cold Temperature, Dietary Fiber, Food Handling, Hot Temperature, Fabaceae, Microscopy, Electron, Scanning, Particle Size, Oryza, Solubility, Species Specificity, Starch, Water, Plant Tubers
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