Starches of some food crops, changes during processing and their nutraceutical potential

Food Engineering Reviews

Volumn 1, Issue 1, 2009, Pages 50-65

  Bello Perez L A ^a   Paredes Lopez O ^b  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b DEPARTAMENTO DE INGENIERÍA GENÉTICA   (Mexico)

Author keywords

Glycemic index; Nixtamalization; Resistant starch; Thermal properties; Undigestible carbohydrates

Indexed keywords

AMARANTHUS; FOOD CROPS; FUNCTIONAL CHARACTERISTICS; GLYCEMIC INDEX; HORDEUM VULGARE; MANGIFERA INDICA; NIXTAMALIZATION; NOVEL STARCHES; NUTRACEUTICALS; PRINCIPAL COMPONENTS; RESISTANT STARCH; THERMAL PROPERTIES; UNRIPE FRUITS;

AGRICULTURAL PRODUCTS; CARBOHYDRATES; CROPS; FOOD PRODUCTS; PLANTS (BOTANY); PRINCIPAL COMPONENT ANALYSIS; THERMODYNAMIC PROPERTIES;

STARCH;

EID: 78650509676     PISSN: 18667910     EISSN: 18667929     Source Type: Journal    
DOI: 10.1007/s12393-009-9004-6     Document Type: Article

References (124)

1. Agama-Acevedo E, Ottenhof MA, Farhat IM et al (2004) Efecto de la nixtamalización sobre las características moleculares del almidón de variedades pigmentadas de maíz. Interciencia 29: 643-648.
2. Agama-Acevedo E, Barba de la Rosa AP, Méndez-Montealvo G et al (2008) Physicochemical and biochemical characterization of starch granules isolated of pigmented maize hybrids. Starch/Stärke 60: 433-441.
3. Aguirre-Cruz A, Méndez-Montealvo G, Solorza-Feria J et al (2005) Effect of carboxymethylcellulose and xanthan gum on the thermal, functional and rheological properties of dried nixtamalised maize masa. Carbohydr Polym 62: 222-231.
4. Agustiniano-Osornio JC, Gonzalez-Soto RA, Flores-Huicochea E et al (2005) Resistant starch production from mango starch using a single-screw extruder. J Sci Food Agric 85: 2105-2110.
5. Annison G, Illman RJ, Topping DL (2003) Acetylated, propionylated or butyrylated starches raise large bowel short-chain fatty acids preferentially when fed to rats. J Nutr 133: 3523-3528.
6. Aparicio-Saguilan A, Flores-Huicochea E, Tovar J (2005) Resistant starch-rich powders prepared by autoclaving of native and lintnerized banana starch: partial characterization. Starch/Stärke 57: 405-412.
7. Arambula-Villa VG, Mauricio SRA, Figueroa CJD et al (1999) Corn masa and tortillas from extruded instant corn flour containing hydrocolloids and lime. J Food Sci 64: 120-124.
8. Asp NG (1992) Resistant starch. Proceedings from the second plenary meeting of EURESTA. Eur J Clin Nutr 46: S1.
9. Asp NG, van Amelsvoort JMM, Hautvas JGAJ (1996) Nutritional implications of resistant starch. Nutr Res Rev 9: 1-31.
10. Bello-Pérez LA, Ottenhof MA, Agama-Acevedo E et al (2005) Effect of storage time on the retrogradation of banana starch extrudate. J Agric Food Chem 53: 1081-1086.
11. Bello-Pérez LA, Rendón-Villalobos R, Agama-Acevedo E et al (2006) In vitro starch digestibility of tortillas elaborated by different masa preparation procedures. Cereal Chem 83: 188-193.
12. Bello-Pérez LA, Sayago-Ayerdi SG, Chávez-Murillo CE et al (2007) Proximal composition and in vitro digestibility of starch in lima bean (Phaseolus lunatus) varieties. J Sci Food Agric 87: 2570-2575.
13. Biliaderis CG (1991) The structure and interactions of starch with food constituents. Can J Physiol Pharmacol 69: 60-78.
14. Birkett Am, Brown IL (2008) Resistant starch and health. In: Hamaker Br (ed) Technology of functional cereal products. CRC Press, New York.
15. Björck I, Gunnarson A, Östergård K (1989) A study of native and chemically modified potato starch. 2. digestibility in the rat intestinal-tract. Starch/Stärke 41: 128-134.
16. Björck IM, Granfeldt Y, Liljeberg H et al (1994) Food properties affecting the digestion and absorption of carbohydrates. Am J Clin Nutr 59: 699S-705S.
17. Bornet F (1993) Technological treatments of cereals-repercussions on the physiological-properties of starch. Carbohydr Polym 21: 195-203.
18. Bravo L, Siddhuraju P, Saura-Calixto F (1998) Effect of various processing methods on the in vitro starch digestibility and resistant starch content of Indian pulses. J Agric Food Chem 46: 4667-4674.
19. Bravo L, Siddhuraju P, Saura-Calixto F (1999) Composition of underexploited Indian pulses. Comparison with common legumes. Food Chem 64: 185-192.
20. Brouns F, Ketttlizt B, Arrigoni F (2002) Resistant starch and the butyrate revolution. Trends Food Sci Technol 13: 251-261.
21. Campus-Baypoli ON, Rosas-Burgos EC, Torres-Chavez PI et al (1999) Physicochemical changes of starch during maize tortilla production. Starch/Stärke 51: 173-177.
22. Campus-Baypoli ON, Rosas-Burgos EC, Torres-Chávez P et al (2002) Physicochemical changes of starch in maize tortillas during storage at room and refrigeration temperatures. Starch/Stärke 54: 358-363.
23. Carmona-García R, Osorio-Díaz P, Agama-Acevedo E et al (2007) Composition and effect of soaking on starch digestibility of Phaseolus vulgaris (L.) cv. 'Mayocoba'. Int J Food Sci Technol 42: 296-302.
24. Cassidy A, Bingham SA, Cummings JH (1994) Starch intake and colorectal-cancer risk-an international comparison. Br J Cancer 69: 937-942.
25. Champ M, Langkilde AM, Brouns F et al (2003) Advances in dietary fibre characterisation. 2. Consumption, chemistry, physiology and measurement of resistant starch; implications for health and food labeling. Nutr Res Rev 16: 143-161.
26. Chavez-Murillo C, Wang YJ, Bello-Perez LA (2008) Morphological, physicochemical and structural characteristics of oxidized barley and corn starches. Starch/Stärke 60: 634-645.
27. Chiu CW, Henley M, Alteri P (1998) US Pat. 5, 281, 276.
28. Chung HJ, Shin DH, Lim ST (2008) In vitro starch digestibility and estimated glycemic index of chemically modified corn starches. Food Res Int 41: 579-585.
29. Colonna P, Leloup V, Buleon A (1992) Limiting factors of starch hydrolysis. Eur J Clin Nutr 46: S17-S32.
30. Cummings JH, Beathy ER, Kingman SM et al (1996) Digestion and physiological properties of resistant starch in the human large bowel. Br J Nutr 75: 733-747.
31. De Deckere EAM, Kloots WJ, van Amelsvoort JMM (1995) Both raw and retrograded starch decrease serum triacylglycerol concentration and fat accretion in the rat. Br J Nutr 73: 287-298.
32. De Sinibaldi BAC, Bressani R (2001) Características de cocción de once variedades de maíz. Arch Lat Nutr 51: 86-94.
33. Dong HZ, Hou HX, Liu CF et al (2008) Relationships Between Some Physicochemical Properties of Starches from Maize Cultivars Grown in East China. Starch/Stärke 60: 305-314.
34. Donovan JW (1979) Phase transitions of starch-water system. Biopolymer 18: 263-275.
35. Doublier JL, Paton D, Llamas GA (1987) A rheological investigation of oat starch pastes. Cereal Chem 64: 21-26.
36. Englyst HN, Cummings JH (1987) Digestion of polysaccharides of potato in the small intestine of man. Am J Clin Nutr 45: 423-431.
37. Englyst HN, Kingman SM, Cummings JH (1992) Classification and measurement of nutritionally important starch fractions. Eur J Clin Nutr 46: S33-S50.
38. Espinosa-Solis V (2008) Estudios estructurales de almidón de fuentes no convencionales: mango (Mangifera indica L.) y plátano (Musa paradisiaca L.). MSc thesis, Ceprobi-IPN, Morelos, Mexico.
39. Faisant N, Buleon A, Colonna P et al (1995) Digestion of raw banana starch in the small intestine of healthy humans: structural features of resistant starch. Br J Nutr 73: 111-123.
40. Faisant N, Gallant DJ, Bouchet B et al (1995) Banana starch breakdown in the human small-intestine studied by electron-microscopy. Eur J Clin Nutr 49: 98-104.
41. Foster-Powell K, Miller B (1995) International tables of glycemic index. Am J Clin Nutr 62: 871S-893S.
42. Foster-Powell K, Holt SH, Brand-Miller JC (2002) International table of glycemic index and glycemic load values: 2002. Am J Clin Nutr 75: 5-56.
43. Gimeno E, Mararu CI, Kokini JL (2004) Effect of xanthan gum and CMC on the structure and texture of corn flour pellets expanded by microwave heating. Cereal Chem 81: 100-107.
44. Gomez MH, Rooney LW, Waniska RD et al (1987) Dry corn masa flours for tortilla and snack food-production. Cereal Foods World 32: 372-375.
45. Goñi I, Gracía-Alonso A, Saura-Calixto F (1997) A starch hydrolysis procedure to estimate glycemic index. Nutr Res 17: 427-437.
46. Granfeldt Y, Björck I, Drews A, Tovar J (1992) An in-vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products. Eur J Clin Nutr 46: 649-660.
47. Han JA, BeMiller JN (2007) Preparation and physical characteristics of slowly digesting modified food starches. Carbohydr Polym 67: 366-374.
48. Heijnen ML, van Amelsvoort JM, Deurenberg P et al (1998) Limited effect of consumption of uncooked (RS2) or retrograded (RS3) resistant starch on putative risk factors for colon cancer in healthy men. Am J Clin Nutr 67: 322-331.
49. Hernández-Lauzardo AN, Méndez-Montealvo G, Velázquez del Valle MG et al (2004) Isolation and partial characterization of Mexican Oxalis tuberosa starch. Starch/Stärke 56: 357-363.
50. Hoover R (2001) Composition, molecular structure, and physicochemical properties of tuber and root starches: a review. Carbohydr Polym 45: 253-267.
51. Hoover R, Ratnayaque WS (2002) Starch characteristics of black bean, chick pea, lentil, navy bean and pinto bean cultivars grown in Canada. Food Chem 78: 489-498.
52. Hoover R, Sosulski F (1986) Effect of cross-linking on functional-properties of legume starches. Starch/Stärke 38: 149-155.
53. Hoover R, Vasanthan T (1992) Studies on isolation and characterization of starch from oat (avena-nuda) grains. Carbohydr Polym 19: 285-297.
54. Hoover R, Zhou Y (2003) In vitro and in vivo hydrolysis of legume starches by alpha-amylase and resistant starch formation in legumes-a review. Carbohydr Polym 54: 401-417.
55. Hylla S, Gostner A, Dusel G et al (1998) Effects of resistant starch on the colon in healthy volunteers: possible implications for cancer prevention. Am J Clin Nutr 67: 136-142.
56. Iyengar, R, Zaks A, Gross A (1991) US Pat 5, 051, 271.
57. Jacobs H, Delcour J (1998) Hydrothermal modifications of granular starch, with retention of the granular structure: a review. J Agric Food Chem 46: 2895-2905.
58. Janzen GJ (1969) Verdaulichkeit von Stärken und phosphatierten Stärken mittels Pankreatin. Stärke 21: 231-237.
59. Jenkins DJA, Thorne MJ, Camelon K et al (1982) Effect of processing on digestibility and the blood-glucose response-a study of lentils. Am J Clin Nutr 36: 1093-1101.
60. Jenkins DJA, Wolever TMS, Collier GR et al (1987) Metabolic effects of a low-glycemic-index diet. Am J Clin Nutr 46: 968-975.
61. Ji Y, Seetharaman K, Wong KM et al (2003) Thermal and structural properties of unusual starches from developmental corn lines. Carbohydr Polym 51: 439-450.
62. Ji Y, Ao Z, Han JA et al (2004) Waxy maize starch subpopulations with different gelatinization temperatures. Carbohydr Polym 57: 177-190.
63. Kim YS, Wiesenborn DP, Grant LA (1997) Pasting and thermal properties of potato and bean starches. Starch/Stärke 49: 97-102.
64. Lang JJ (2007) Banana cultures: agriculture, consumption, and environmental change in Honduras and the United States. Technol Cult 48: 429-431.
65. Lehmann U, Jacobash G, Schmiedl D (2002) Characterization of resistant starch type III from banana (Musa acuminata). J Agric Food Chem 50: 5236-5240.
66. Lehmann U, Rössler C, Schmiedl D et al (2003) Production and physicochemical characterization of resistant starch type III derived from pea starch. Nahrung 47: 60-63.
67. 3. Huaxue Gongcheng 30: 45-48.
68. Li X, Chen L, Wen Q (2002) Study on biodegradability of tapioca starch crosslinked with phosphorus oxychloride. Shipin Kexue 23: 25-28.
69. Mali S, Ferrero C, Redigonda V et al (2003) Influence of pH and hydrocolloids addition on yam (Dioscorea alata) starch pastes stability. Lebensm Wiss Technol 36: 475-481.
70. Méndez-Montealvo MG, Solorza-Feria J, Velázquez del Valle M et al (2005) Composición química y caracterización calorimétrica de híbridos y variedades de maíz cultivadas en México. Agrociencia 39: 267-274.
71. Méndez-Montealvo G, Sánchez-Rivera MM, Paredes-López O et al (2006) Thermal and rheological properties of nixtamalized maize starch. Int J Biol Macromol 40: 59-63.
72. Méndez-Montealvo MG, Trejo-Espino JL, Paredes-Lopez O, Bello-Perez LA (2007) Physicochemical and morphological characteristics of nixtamalized maize starch. Starch/Stärke 59: 277-283.
73. Mondragon M, Bello-Perez LA, Agama-Acevedo E et al (2004) Effect of cooking time, steeping and lime concentration on starch gelatinization of corn during nixtamalization. Starch/Stärke 56: 248-253.
74. Ng KY, Pollak LM, Duvic SA et al (1997) Thermal properties of starch from 62 exotic maize (Zea mays L.) lines grown in two locations. Cereal chem 74: 837-841.
75. Noah L, Guillon F, Bouchet B et al (1998) Digestion of carbohydrate from white beans (Phaseolus vulgaris L.) in healthy humans. J Nutr 128: 977-985.
76. Noda T, Takahata Y, Sato T et al (1998) Relationships between chain length distribution of amylopectin and gelatinization properties within the same botanical origin for sweet potato and buckwheat. Carbohydr Polym 37: 153-158.
77. Paredes-López O, Saharopulos-Paredes ME (1983) A review of tortilla production technology. Bakers Dig 13: 16-25.
78. Paredes-López O, Bello-Pérez LA, López MG (1994) Amylopectin: structural, gelatinisation and retrogradation studies. Food Chem 50: 411-417.
79. Phillips J, Muir JG, Birkett A et al (1995) Effect of resistant starch on fecal bulk and fermentation-dependent events in humans. Am J Clin Nutr 62: 121-130.
80. Pollak LM, White PJ (1997) Thermal starch properties in corn belt and exotic corn inbred lines and their crosses. Cereal Chem 74: 412-416.
81. Rehman ZU, Salariya AM, Zafar SI (2001) Effect of processing on available carbohydrate content and starch digestibility of kidney beans (Phaseolus vulgaris L.). Food Chem 73: 351-355.
82. Rendón-Villalobos R, Bello-Pérez LA, Osorio-Díaz P et al (2002) Effect of storage time on in vitro digestibility and resistant starch content of nixtamal, masa, and tortilla. Cereal Chem 79: 340-344.
83. Rendon-Villalobos R, Agama-Acevedo E, Islas-Hernandez JJ, Sanchez-Muñoz J, Bello-Perez LA (2006) In vitro starch bioavailability of corn tortillas with hydrocolloids. Food Chem 97: 631-637.
84. Robles RR, Murray ED, Paredes-López O (1988) Physicochemical changes of maize starch during the lime-heat treatment for tortilla making. Int J Food Sci Technol 23: 91-98.
85. Rooney LW, Suhendro EL (1999) Perspectives on nixtamalization (alkaline cooking) of maize for tortillas and snacks. Cereal Foods World 44: 466-470.
86. Salinas-Moreno Y, Martínez-Bustos F, Soto-Hernández M et al (2003) Effect of alkaline cooking process on anthocyanins in pigmented maize grain. Agrociencia 37: 617-628.
87. Sandhu KS, Lim ST (2008) Digestibility of legume starches as influenced by their physical and structural properties. Carbohydr Polym 71: 245-252.
88. Sayago-Ayerdi SG, Tovar J, Osorio-Díaz P et al (2005) In vitro starch digestibility and predicted glycemic index of corn tortilla, black beans, and tortilla-bean mixture: effect of cold storage. J Agric Food Chem 53: 1281-1285.
89. Schulz AGM, van Amelsvoort JMM, Beynen AC (1993) Dietary native resistant starch but not retrograded resistant starch raises magnesium and calcium-absorption in rats. J Nutr 123: 1724-1731.
90. Seib PA, Woo K (1999) US Pat 5, 855, 946.
91. Sharp R, Macfarlane GT (2000) Chemostat enrichments of human faeces with resistant starch are selective for adherent butyrate-producing clostridia at high dilution rates. Appl Environ Microbiol 66: 4212-4221.
92. Shin M, Woo K, Seib P (2003) Hot-water solubilities and water sorptions of resistant starches at 25 degrees C. Cereal Chem 80: 564-566.
93. Singh N, Singh J, Kaur L et al (2003) Morphological, thermal and rheological properties of starches from different botanical sources. Food Chem 81: 219-231.
94. Singh N, Kaur M, Sandhu KS et al (2004) Physicochemical, thermal, morphological and pasting properties of starches from some Indian black gram (Phaseolus mungo L.) cultivars. Starch/Stärke 56: 535-544.
95. Singh N, Nakaura Y, Inouchi N et al (2008) Structure and viscoelastic properties of starches separated from different legumes. Starch/Stärke 60: 349-357.
96. Snow P, O'Dea K (1981) Factors affecting the rate of hydrolysis of starch in food. Am J Clin Nutr 34: 2721-2727.
97. Stevenson DG, Domoto PA, Jane J (2006) Structures and functional properties of apple (Malus domestica Borkh) fruit starch. Carbohydr Polym 63: 432-441.
98. Szajdek A, Borowska EJ (2008) Bioactive compounds and health-promoting properties of berry fruits: a review. Plant Foods Hum Nutr 63: 147-156.
99. Tester RF, Morrison WR (1990) Swelling and gelatinization of cereal starches. 1. Effects of amylopectin, amylose, and lipids. Cereal Chem 67: 551-559.
100. Thebaudin JY, Lefebvre AC, Doublier JL (1998) Rheology of starch pastes from starches of different origins: applications to starch-based sauces. Lebensm Wiss Technol 31: 354-360.
101. Thomas DJ, Atwell WA (1999) Starch modifications. Eagan Press, St Paul, MN.
102. Thompson DB (2007) Resistant starch. In: Biliaderis CJ, Izydorczyk MA (eds) Functional food carbohydrates. CRC Press, New York.
103. Topping DL, Fukushima M, Bird AR (2003) Resistant starch as a prebiotic and symbiotic: state of the art. Proc Nutr Soc 62: 171.
104. Tovar J, Melito C (1996) Steam-cooking and dry heating produce resistant starch in legumes. J Agric Food Chem 44: 2642-2645.
105. Tovar J, Björck IM, Asp NG (1992) Incomplete digestion of legume starches in rats -a study of precooked flours containing retrograded and physically inaccessible starch fractions. J Nutr 122: 1500-1507.
106. Tovar J, Granfeldt Y, Björck IM (1992) Effect of processing on blood-glucose and insulin responses to starch in legumes. J Agric Food Chem 40: 1846-1851.
107. Unlu E, Faller JF (1998) Formation of resistant starch by a twin-screw extruder. Cereal Chem 75: 346-350.
108. van Munster IP, De Boer HM, Jansen MC et al (1994) Effect of resistant starch on breath-hydrogen and methane excretion in healthy volunteers. Am J Clin Nutr 59: 626-630.
109. Vargas-Torres A, Osorio-Díaz P, Islas-Hernández JJ et al (2004) Starch digestibility of five cooked black bean (Phaseolus vulgaris L.) varieties. J Food Compost Anal 17: 605-612.
110. Vargas-Torres A, Osorio-Díaz P, Tovar J et al (2004) Chemical composition, starch bioavailability and indigestible fraction of common beans (Phaseolus vulgaris L.). Starch/Stärke 56: 74-78.
111. Vargas-Torres A, Osorio-Díaz P, Agama-Acevedo E et al (2006) Starch digestibility in different bean (Phaseolus vulgaris L.) varieties. Interciencia 31: 881-884.
112. Velasco ZI, Rascón A, Tovar J (1997) Enzymic availability of starch in cooked black beans (Phaseolus vulgaris L.) and cowpeas (Vigna sp.). J Agric Food Chem 45: 1548-1551.
113. Wang LZ, White PJ (1994) Functional-properties of oat starches and relationships among functional and structural characteristics. Cereal Chem 71: 451-458.
114. Watson SA (1987) In: Watson AS, Ramstad PE (eds) Corn: chemistry and technology, AACC, St Paul, MN.
115. Wolf BW, Bauer LL, Fahey GC Jr (1999) Effects of chemical modification on in vitro rate and extent of food starch digestion: an attempt to discover a slowly digested starch. J Agric Food Chem 47: 4178-4183.
116. Wolf BW, Wolever TMS, Bolognesi C et al (2001) Glycemic response to a food starch esterified by 1-octenyl succinic anhydride in humans. J Agric Food Chem 49: 2674-2678.
117. Woo KS, Seib PA (2002) Cross-linked resistant starch: preparation and properties. Cereal Chem 79: 819-825.
118. Wootton M, Chaudhry MA (1979) Enzymic degestibility of modified starches. Starch/Stärke 31: 224-228.
119. Wursch P, Del Vedovo S, Koellreuter B (1986) Cell structure and starch nature as key determinants of the digestion rate of starch in legume. Am J Clin Nutr 43: 25-29.
120. Xie X, Liu Q (2004) Development and physicochemical characterization of new resistant citrate starch from different corn starches. Starch/Stärke 56: 364-370.
121. Yao LH, Jiang YM, Shi J, Tomás-Barberán FA, Datta N, Singanusong R, Chen SS (2004) Flavonoids in food and their health benefits. Plant Foods Hum Nutr 59: 113-122.
122. Younes H, Demigny C, Remesy C (1996) Acidic fermentation in the caecum increases absorption of calcium and magnesium in the large intestine of the rat. Br J Nutr 75: 301-314.
123. Yuan RC, Thompson DB, Boyer CD (1993) Fine-structure of amylopectin in relation to gelatinization and retrogradation behavior of maize starches from 3 wx-containing genotypes in 2 inbred lines. Cereal Chem 70: 81-89.
124. Zhou Y, Hoover R, Liu Q (2004) Relationship between alpha-amylase degradation and the structure and physicochemical properties of legume starches. Carbohydr Polym 57: 299-317.