Resistant starch
View article: Effect of Vitamin C on the Structure and Digestive Properties of Lotus Seed Starch under Microwave Conditions
Effect of Vitamin C on the Structure and Digestive Properties of Lotus Seed Starch under Microwave Conditions Open
To investigate the effect of vitamin C on the structure and digestive properties of lotus seed starch under microwave conditions, lotus seed starch-vitamin C complexes were treated with different microwave intensities (2, 4, 6, and 8 W/g).…
View article: CRISPR-Cas9 mediated editing of starch branching enzyme, SBE2 gene in potato for enhanced resistant starch for health benefits
CRISPR-Cas9 mediated editing of starch branching enzyme, SBE2 gene in potato for enhanced resistant starch for health benefits Open
Potato is an important vegetatively propagated, starch-rich tuber crop. High amylose potatoes containing more resistant starch offer healthier food alternatives. However, the resistant starch content is low in most cultivated potato variet…
View article: Spatial constraints drive amylosome-mediated resistant starch degradation by Ruminococcus bromii in the human colon
Spatial constraints drive amylosome-mediated resistant starch degradation by Ruminococcus bromii in the human colon Open
View article: Influence of dry heat, heat moisture and germination treatments on anti‐nutritional and technological quality of two varieties of sorghum flour
Influence of dry heat, heat moisture and germination treatments on anti‐nutritional and technological quality of two varieties of sorghum flour Open
The utilisation of sorghum flour in food processing remains limited due to its hard grain texture, poor functional properties, and the presence of anti‐nutritional compounds such as tannins and phytic acid. To enhance its technological and…
View article: Influence of Banana Genotype on Polyphenol Content and Starch Digestibility of Unripe Flours
Influence of Banana Genotype on Polyphenol Content and Starch Digestibility of Unripe Flours Open
Banana fruits are consumed raw as desserts or after cooking. They are classified based on their genotype as pure (AAA) or hybrid cultivars (AAB). There is a growing interest in the use of unripe banana flours to produce functional foods du…
View article: Grains, Cereals, and Legumes: Implications in Glycemic Index and Perspectives
Grains, Cereals, and Legumes: Implications in Glycemic Index and Perspectives Open
Background/Objectives: The glycemic index (GI) is a critical factor in managing blood sugar levels and related diseases. Grains, as staple foods consumed worldwide, are primary sources of carbohydrates, starch, and dietary fiber (DF). The …
View article: Bioactive, Functional, and Technological Properties of Gluten-Free Pasta Enriched with Mango (Mangifera indica L.) Leaf Powder
Bioactive, Functional, and Technological Properties of Gluten-Free Pasta Enriched with Mango (Mangifera indica L.) Leaf Powder Open
Mango (Mangifera indica L.) leaves represent an underutilised plant resource rich in phenolic compounds and dietary fibre with potential applications in functional foods. This study evaluated the effects of incorporating mango leaf powder …
View article: Impact of Octenyl Succinylation and Bee Products on Maize Starch Films and Apple Storage Quality
Impact of Octenyl Succinylation and Bee Products on Maize Starch Films and Apple Storage Quality Open
Starch is a promising biodegradable polymer for food packaging, offering a competitive alternative to synthetic films, but its native form has limited functionality. This study aimed to develop edible films based on native (N) and octenyl-…
View article: Effects of Resistant Starch on Metabolic Markers and Gut Microbiota in Women with Metabolic Syndrome Risk Factors: A Randomized, Double-Blind, Pilot Study
Effects of Resistant Starch on Metabolic Markers and Gut Microbiota in Women with Metabolic Syndrome Risk Factors: A Randomized, Double-Blind, Pilot Study Open
Background/Objectives: Resistant starch intake has been shown to influence gut microbiota composition and affect metabolic markers. These effects may be partially attributed to enhanced short-chain fatty acid (SCFA)-mediated energy harvest…
View article: Differential trade-offs between morpho-physiological, antioxidant profile and nutritional qualities of proso millet seedlings under elevated UV-B radiation
Differential trade-offs between morpho-physiological, antioxidant profile and nutritional qualities of proso millet seedlings under elevated UV-B radiation Open
Amid numerous climate-crisis, elevated UV-B (eUV-B) influences the productivity and quality of common crops; however, its impact is unexplored in nutritionally enriched millet. The present study demonstrates the impact of eUV-B radiation o…
View article: Dietary Intervention with Resistant Starch-Rich Unripe Plantain Flour Restores Gut Microbiome–Metabolome Axis and Ameliorates Type 2 Diabetes in Rats
Dietary Intervention with Resistant Starch-Rich Unripe Plantain Flour Restores Gut Microbiome–Metabolome Axis and Ameliorates Type 2 Diabetes in Rats Open
Plantain (Musa spp., AAB group) possesses a complex triploid genetics originating from interspecific hybridization, which underlies its agronomic traits and nutritional composition, making it a vital global staple food crop. Unripe plantai…
View article: Mechanistic insights into microbiome-dependent and personalized responses to dietary fibre in a randomized controlled trial
Mechanistic insights into microbiome-dependent and personalized responses to dietary fibre in a randomized controlled trial Open
Dietary fiber supplementation can reduce cardiometabolic risk, but its effective use is limited by incomplete understanding of fibre-microbiome interactions and highly individualized responses. We tested acacia gum (AG; fermentable fibre),…
View article: Development of Brownies Substituted with Modified Banana Flour towards Sensory Properties and Nutritional Content as Alternative Supplementary Food for Pregnant Women
Development of Brownies Substituted with Modified Banana Flour towards Sensory Properties and Nutritional Content as Alternative Supplementary Food for Pregnant Women Open
Background: Regardless of social background, brownies are popular snack among people of all ages, including adults and children. The goal of developing brownies with modified banana flour is to lessen reliance on wheat flour and provide a …
View article: Oat and lentil-based muffins as a functional food: Enhanced glycaemia control, anti-inflammatory effects, and intestinal epithelium integrity
Oat and lentil-based muffins as a functional food: Enhanced glycaemia control, anti-inflammatory effects, and intestinal epithelium integrity Open
View article: Nutritionally Important Starch Fractions and Sensory Acceptability of Molokhia-Incorporated Flatbread in Relation to Their Efficacy Against Metabolic Diseases Such as Obesity and Diabetes.
Nutritionally Important Starch Fractions and Sensory Acceptability of Molokhia-Incorporated Flatbread in Relation to Their Efficacy Against Metabolic Diseases Such as Obesity and Diabetes. Open
Obesity and diabetes are two metabolic diseases with multi-etiological origins that can be effectively controlled through dietary and lifestyle interventions. As cereal-based diets dominate globally, starch remains the primary energy sourc…
View article: Maize‐derived arabinoxylans modulate starch pasting, gel structure, and retrogradation
Maize‐derived arabinoxylans modulate starch pasting, gel structure, and retrogradation Open
BACKGROUND Starch–fiber interactions play a paramount role in determining the functional quality and stability of starch‐based food products. This study systematically examined how maize arabinoxylans (MAX) influences the hydration, pastin…
View article: An Innovative Bulgur Production Method Using Pullulanase Enzyme and Autoclaving–Cooling Cycles to Produce Bulgur with Low Glycemic Index
An Innovative Bulgur Production Method Using Pullulanase Enzyme and Autoclaving–Cooling Cycles to Produce Bulgur with Low Glycemic Index Open
Bulgurs with increased resistant starch (RS) contents were produced from high-amylose wheat and Svevo wheat samples by pullulanase treatment and autoclaving–cooling cycles. Cooking properties, color, texture, phenolic content, antioxidant …
View article: Impact of Natural Fermentation on Mineral Composition, Resistant and Non-Resistant Starches, Microbial Diversity, and Global Metabolite Profiles in Commercial Poi from Hawai‘i
Impact of Natural Fermentation on Mineral Composition, Resistant and Non-Resistant Starches, Microbial Diversity, and Global Metabolite Profiles in Commercial Poi from Hawai‘i Open
Background/Objectives: Taro (Colocasia esculenta L.) is a nutritionally rich and historically significant crop widely consumed in tropical and subtropical regions. Poi, a traditional Hawaiian food made from mashed cooked taro corms, is lau…
View article: Effect of Hydrothermal Treatment on the Functional and Physicochemical Properties of African Yam Bean ( <scp> <i>Sphenostylis stenocarpa</i> </scp> ) and Cassava ( <scp> <i>Manihot esculenta</i> </scp> ) Starch Blend
Effect of Hydrothermal Treatment on the Functional and Physicochemical Properties of African Yam Bean ( <span> <i>Sphenostylis stenocarpa</i> </span> ) and Cassava ( <span> <i>Manihot esculenta</i> </span> ) Starch Blend Open
Blending starches from different sources is essential to meet the increasing demand for natural products. The structure, physicochemical properties, and specific functional characteristics of hydrothermally treated African yam bean starch …
View article: Therapeutic Potential of White Kidney Beans (Phaseolus vulgaris) for Weight Management
Therapeutic Potential of White Kidney Beans (Phaseolus vulgaris) for Weight Management Open
The escalating global prevalence of obesity underscores the need for effective and sustainable nutritional interventions. Functional foods, especially white kidney beans (Phaseolus vulgaris), show a promising avenue to link fundamental bio…
View article: Enhancement of retrograded maize amylopectin in aged starch paste by screening Monascus strains under solid fermentation
Enhancement of retrograded maize amylopectin in aged starch paste by screening Monascus strains under solid fermentation Open
Retrograded starch (type 3 resistant starch), known for its laxative properties, has garnered significant research interest. Nevertheless, the inherently low levels of retrograded starch in aged starch paste restrict its practical applicat…
View article: A Comparative Study of the Effects of Different Types of Dietary Fiber on Gut Microbiota Metabolites and Insulin Sensitivity in Diabetic Patients
A Comparative Study of the Effects of Different Types of Dietary Fiber on Gut Microbiota Metabolites and Insulin Sensitivity in Diabetic Patients Open
This study examined how soluble and insoluble fibers affect blood sugar control, gut bacteria, and intestinal health in mice with type 2 diabetes. Thirty C57BL/6J mice were divided into three groups: diabetic control, inulin-fed, and wheat…
View article: Sub-standard peas valorization through Lactiplantibacillus plantarum fermentation to produce a biologically active ingredient for bread fortification
Sub-standard peas valorization through Lactiplantibacillus plantarum fermentation to produce a biologically active ingredient for bread fortification Open
Sub-standard peas (sP), are an abundant waste generated after the processing of peas still containing valuable components including proteins, fibers, and bioactive compounds. This study proposes a fermentation approach to convert sub-stand…
View article: Comparative Evaluation of the Digestive Enzyme Inhibition, Protein, and Starch Components of Ten Macrotyloma uniflorum (Lam.) Verdc. Accessions
Comparative Evaluation of the Digestive Enzyme Inhibition, Protein, and Starch Components of Ten Macrotyloma uniflorum (Lam.) Verdc. Accessions Open
Digestive enzymes play a crucial role in carbohydrate hydrolysis and subsequent glucose absorption, and their inhibition can contribute to improved glycemic regulation. Legumes, with their inherent enzyme-inhibitory properties, offer a nat…
View article: Consumption of food with resistant starch in people with Diabetes Mellitus 2
Consumption of food with resistant starch in people with Diabetes Mellitus 2 Open
Resistant starch (RS) is a type of carbohydrate that is not digested in the small intestine and is fermented in the colon. Present in foods such as rice, beans, and green bananas, it promotes metabolic benefits, including better glycemic c…
View article: Macronutrient Intake and Dietary Patterns in Indian Adults with and without Type 2 Diabetes: Findings From the Multicentric I-STARCH-1 Study
Macronutrient Intake and Dietary Patterns in Indian Adults with and without Type 2 Diabetes: Findings From the Multicentric I-STARCH-1 Study Open
The I-STARCH (Indian Study to Assess Real-World CarboHydrate Consumption) investigation quantified decadal changes in macronutrient intake and carbohydrate quality among Indian adults by benchmarking a 2025 multicentric cross-sectional sur…
View article: Effect of Wheat Flour Substitution with Medicinal Mushroom Powder on Protein and Starch Digestibility and Functional Properties of Bread
Effect of Wheat Flour Substitution with Medicinal Mushroom Powder on Protein and Starch Digestibility and Functional Properties of Bread Open
Medicinal mushrooms are recognised as a source of bioactive polysaccharides and proteins with potential health benefits. This study presents the first comparative evaluation of wheat bread fortified with powdered fruiting bodies of three m…
View article: Impact of Partial Gelatinization on Structure, Physicochemical and Enzymatic Digestion Properties of Rice Starch Used for Rice Noodle-Making
Impact of Partial Gelatinization on Structure, Physicochemical and Enzymatic Digestion Properties of Rice Starch Used for Rice Noodle-Making Open
Currently, information remains limited regarding how controlled gelatinization alters structure and functional properties of rice starch intended for rice noodle-making. The objective of this research is to understand the effect of partial…
View article: Physicochemical, Functional and Sensory Characteristics of Prebiotic Bread Making from Banggai Yam Starch Modified with Sodium Trimethaphospate
Physicochemical, Functional and Sensory Characteristics of Prebiotic Bread Making from Banggai Yam Starch Modified with Sodium Trimethaphospate Open
Banggai yam starch is derived from the Banggai yam plant, an endemic species of Banggai Regency, Central Sulawesi Province, Indonesia. Locally, this starch is commonly processed into various foods such as chips and staple dishes. In additi…
View article: The miR395b–ABI5 module regulates amylopectin branching and biosynthesis and affects lotus root quality
The miR395b–ABI5 module regulates amylopectin branching and biosynthesis and affects lotus root quality Open
Starch is an important carbohydrate in lotus (Nelumbo nucifera Gaertn.) roots, which are edible rhizomes, and starch biosynthesis and metabolism strongly influence lotus root yield and quality. Plant microRNAs (miRNAs) have a significant e…