High pressure intensification of cassava resistant starch (RS3) yields

Cassava starch, typically, has resistant starch type 3 (RS3) content of 2.4%. This paper shows that the RS3 yields can be substantially enhanced by debranching cassava starch using pullulanase followed by high pressure or cyclic high-pressure annealing. RS3 yield of 41.3% was obtained when annealing was carried out at 400 MPa/60°C for 15 min, whereas it took nearly 8 h to obtain the same yield under conventional atmospheric annealing at 60°C. The yield of RS3 could be further significantly increased by annealing under 400MPa/60°C pressure for 15 min followed by resting at atmospheric pressure for 3 h 45 min, and repeating this cycle for up to six times. Microstructural surface analysis of the product under a scanning electron microscope showed an increasingly rigid density of the crystalline structure formed, confirming higher RS3 content

Resistant starches: A smart alternative for the development of functional bread and other starch-based foods

Resistant starches (RS) are those that by localization, physical, or chemical causes, are unavailable for enzymatic attack, thus acting as dietary fiber in our organism. Several beneficial effects of the RS intake have been reported, among them, their ability to modulate glycemia, cholesterolemia, and the homeostasis of gut microbiota, the prevention of colonic cancer and metabolic diseases, the improvement of the immune response, and the contribution to the management of obesity and body weight. RS can be used as an alternative to obtain fiber-enriched foods such as bread, muffins, cakes, and cookies, as well as pasta and noodles, without drastically modifying the sensory and technological aspects that consumers expect from these traditional wheat-based products. They are also a smart alternative to incorporate fiber in gluten-free products. The present review summarizes the main recent advances on the study of the metabolic effects of RS intake, several examples of RS obtained from different sources in the native state, retrograded or chemically modified, and also addresses examples of the employment of different types of RS in the formulation and characterization of more healthful starch-based products.Fil: Arp, Carlos Gabriel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Correa, María Jimena. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Ferrero, Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin