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Effects of Chinese chestnut powder on starch digestion,texture properties,and staling characteristics of bread

Grain & Oil Science and Technology 2023年第2期6卷 82-90页

作者： Lei Wang Denghua Shi Jie Chen Huina Dong Ling Chen Grain Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration/Key Laboratory of Henan ProvinceHenan University of TechnologyZhengzhou 450001China Henan Province Wheat-flour Staple Food Engineering Technology Research Center Zhengzhou 450001China School of Food Science and Engineering South China University of TechnologyGuangzhou 510640China

Chestnut is a high nutritional value food that has been widely used as a tonic in traditional Chinese medicine.As an emerging functional food ingredient,Chinese chestnuts are rich in a range of bioactive nutrients such as starch,dietary fiber,fat,protein,trace metal element and vitamins A,B,C,D and other nutrients.In our study,Chinese chestnut powder(CCP)were added into bread formulation at 2%-6%levels(based on flour weight)to produce fresh bread with enhanced anti-staling characteristics and starch digestion inhibitory ability.The texture properties,retrogradation enthalpy,water distribution,and estimated glycemic index(eGI)of wheat bread containing CCP as a functional additive were also investigated.The results showed that incorporation of CCP apparently affected bread texture,resulting in increased hardness,as well as decreased the specific volume of wheat bread.These influences were generally proportional to the amount of CCP used.It was found that adding too much CCP resulted in a dark red color,showing increased significantly higher total color difference(ΔE)and L values.Conversely,addition of CCP significantly reduced starch digestion rate and digestion extent in bread,and the reduction degree was positively related to the amount of CCP applied.The greatest reduction in eGI value from 79.40(control)to 75.02(6%CPP bread)was observed.Meanwhile,the content of resistant starch of 6%CPP bread was about 1.36 times higher than that of control bread.CCP also reduced crumb water loss and drove the water shift from the bound to the mobile state after stored for 7 days.The retrogradation enthalpy analyses further confirmed that CCP inhibited starch retrogradation and recrystallization.These results suggested that Chinese chestnut powder could be incorporated into fresh bread to provide health functions,such as lowering potential glycaemic response and improving anti-staling characteristics of bread.

关键词： Chinese chestnut Bread quality starch digestion Staling characteristics

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Biological factors controlling starch digestibility in human digestive system

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Food Science and Human Wellness 2023年第2期12卷 351-358页

作者： Cheng Li Yiming Hu Songnan Li Xueer Yi Shuaibo Shao Wenwen Yu Enpeng Li School of Health Science and Engineering University of Shanghai for Science and TechnologyShanghai 200093China Joint International Research Laboratory of Agriculture and Agri-Product Safety the Ministry of Education of ChinaInstitutes of Agricultural Science and Technology Development of Yangzhou UniversityYangzhou 225009China Department of Pathology Zhongshan HospitalFudan UniversityShanghai 200031China Department of Food Science&Engineering Jinan UniversityGuangzhou 510632China Jiangsu Key Laboratory of Crop Genetics and Physiology/State Key Laboratory of Hybrid Rice College of AgricultureYangzhou UniversityYangzhou 225009China

starch digestion rate and location in the gastrointestinal tract(GIT)are critical for human health.This review aims to present a comprehensive summary on our current understanding of physiological,biochemical,anatomical and geometrical factors of human digestive system that are related to in vivo starch digestibility.It is shown that all digestive compartments including mouth,stomach,small intestine,and large intestine play critical roles in regulating the overall starch digestion process.A proper investigation of starch digestion pattern should thus be based on the consideration of all these compartments.Main biological factors are summarized as oral mastication and salivation,gastric emptying and motility,small intestinal enzymes and motility,large intestinal resistant starch(RS)-microbiota interactions and gut-brain feedback control,as well as glucose adsorption and hormonal feedback control.However,connections among these biological factors in determining starch digestive behaviors remain elusive.This is due to the inherent complexity of human GIT anatomy,motility and biochemical conditions,as well as ethical,financial and technical issues in conducting clinical studies.Much technological and scientific efforts from both clinical studies and in vitro simulation models are required for a better understanding of in vivo starch digestion behaviors.

关键词： starch digestion Human gastrointestinal tract Biological factors Gastric emptying rate Gut microbiota

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