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研究概要

Application of high resistant starches for producing low-carb foods

研究機関名

ベトナム国家大学 ホーチミン市 国際大学(ベトナム)
International University, Vietnam National University in HoChiMinh City(Vietnam)

代表者

Assoc. Prof. Dr. Pham Van Hung

本研究の主旨

Resistant starch, a small fraction of starch which is resistant to the hydrolysis in vitro and is fermented by micro-flora in large intestine, plays an important role in preventing from the accumulation of fat, reducing diabetes, lowering the risk of heart disease, and giving positive effect on colonic health. This study was carried out to investigate the impact of modification condition on resistant starch content of sweet potato and yam starches. The modified sweet potato starch containing high resistant starch content was used to supplement for 20% of wheat flour to make bread or noodle. The physical characteristics, textural properties, glycemic index and sensory qualities of bread and noodle were examined. The starch, isolated from fresh sweet potato and yam tubers, was treated with a combination of citric acid and heat-moisture to improve resistant starch content. The native sweet potato and yam starches contained 14.7% and 21.6% of resistant starch, respectively. Under citric acid and heat-moisture treatment, amounts of resistant starches of sweet potato and yam starches significantly increased to 42.1% and 46.4%, respectively. A supplementation of 20% modified sweet potato starch for making bread or noodle improved the amounts of the resistant starch and lowered the glycemic indexes of these products, which were considered as low-carb foods. The sensory qualities of bread and noodle supplemented with modified starches were not significantly different from those of the controls. As a result, the low-carb foods produced by supplemented 20% modified sweet potato starch for wheat flour could be used because of their health benefits, especially diabetic and obese patients.

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