Impact of Cooking on Starch Digestibility in Foxtail Millets
While the digestibility of millet starch has been studied considerably, the effects of cooking on starch digestibility in millet remain insufficiently understood. This study investigated the effects of cooking on in vitro enzymatic starch digestion in eight cooked millet flour cultivars by seeking i...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/24/3983 |
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| author | Xiaojiao Cheng Yujue Wang Simeng Li Shiqing Huang Shujun Wang |
| author_facet | Xiaojiao Cheng Yujue Wang Simeng Li Shiqing Huang Shujun Wang |
| author_sort | Xiaojiao Cheng |
| collection | DOAJ |
| description | While the digestibility of millet starch has been studied considerably, the effects of cooking on starch digestibility in millet remain insufficiently understood. This study investigated the effects of cooking on in vitro enzymatic starch digestion in eight cooked millet flour cultivars by seeking its correlations with the changes in composition (moisture, total starch, protein, lipids, total dietary fiber, and phenolics), structure, and physicochemical properties. Compared to raw flours, cooked flours had a similar content of total starch and protein, a lower content of moisture, lipids, and total phenolic content, and a higher content of total dietary fiber. Cooking disrupted starch granules and crystalline structures in all eight millets, promoting the formation of starch–lipid complexes and reducing the paste viscosity (except for CS07). The in vitro starch digestion of eight millet flours were lower than that of rice flour. Correlation analysis results revealed that in vitro starch digestibility in cooked millet flours was related to the amounts of starch–lipid complexes and the total dietary fiber content. These findings demonstrated that interactions between starch and other components during cooking are the key determinants for the digestion of starch in cooked foods. |
| format | Article |
| id | doaj-art-dd0017ce0d204c5ea0bbf7c807b577a4 |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-dd0017ce0d204c5ea0bbf7c807b577a42025-08-20T02:56:06ZengMDPI AGFoods2304-81582024-12-011324398310.3390/foods13243983Impact of Cooking on Starch Digestibility in Foxtail MilletsXiaojiao Cheng0Yujue Wang1Simeng Li2Shiqing Huang3Shujun Wang4State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, ChinaState Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, ChinaWhile the digestibility of millet starch has been studied considerably, the effects of cooking on starch digestibility in millet remain insufficiently understood. This study investigated the effects of cooking on in vitro enzymatic starch digestion in eight cooked millet flour cultivars by seeking its correlations with the changes in composition (moisture, total starch, protein, lipids, total dietary fiber, and phenolics), structure, and physicochemical properties. Compared to raw flours, cooked flours had a similar content of total starch and protein, a lower content of moisture, lipids, and total phenolic content, and a higher content of total dietary fiber. Cooking disrupted starch granules and crystalline structures in all eight millets, promoting the formation of starch–lipid complexes and reducing the paste viscosity (except for CS07). The in vitro starch digestion of eight millet flours were lower than that of rice flour. Correlation analysis results revealed that in vitro starch digestibility in cooked millet flours was related to the amounts of starch–lipid complexes and the total dietary fiber content. These findings demonstrated that interactions between starch and other components during cooking are the key determinants for the digestion of starch in cooked foods.https://www.mdpi.com/2304-8158/13/24/3983foxtail milletscookingin vitro digestibilitystarch–lipid complextotal dietary fiber |
| spellingShingle | Xiaojiao Cheng Yujue Wang Simeng Li Shiqing Huang Shujun Wang Impact of Cooking on Starch Digestibility in Foxtail Millets Foods foxtail millets cooking in vitro digestibility starch–lipid complex total dietary fiber |
| title | Impact of Cooking on Starch Digestibility in Foxtail Millets |
| title_full | Impact of Cooking on Starch Digestibility in Foxtail Millets |
| title_fullStr | Impact of Cooking on Starch Digestibility in Foxtail Millets |
| title_full_unstemmed | Impact of Cooking on Starch Digestibility in Foxtail Millets |
| title_short | Impact of Cooking on Starch Digestibility in Foxtail Millets |
| title_sort | impact of cooking on starch digestibility in foxtail millets |
| topic | foxtail millets cooking in vitro digestibility starch–lipid complex total dietary fiber |
| url | https://www.mdpi.com/2304-8158/13/24/3983 |
| work_keys_str_mv | AT xiaojiaocheng impactofcookingonstarchdigestibilityinfoxtailmillets AT yujuewang impactofcookingonstarchdigestibilityinfoxtailmillets AT simengli impactofcookingonstarchdigestibilityinfoxtailmillets AT shiqinghuang impactofcookingonstarchdigestibilityinfoxtailmillets AT shujunwang impactofcookingonstarchdigestibilityinfoxtailmillets |