Resistant starch from five Himalayan rice cultivars and Horse chestnut: Extraction method optimization and characterization

  title={Resistant starch from five Himalayan rice cultivars and Horse chestnut: Extraction method optimization and characterization},
  author={Adil Gani and Bilal Ahmad Ashwar and Gazalla Akhter and Asir Gani and Asima Shah and Farooq Ahmad Masoodi and Idrees Ahmed Wani},
  journal={Scientific Reports},
In this study resistant starch (RS) was extracted from five Himalayan rice cultivars and Indian Horse chestnut (HCN) using porcine pancreatin enzyme following which it was subsequently characterized for its physicochemical, structural and functional properties. In vitro digestibility test showed that RS content of the rice cultivars and HCN was in the range of 85.5 to 99.5%. The RS extracted from the rice cultivars and HCN showed significant difference in the apparent amylose content (AAC… Expand
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Prebiotic potential and characterization of resistant starch developed from four Himalayan rice cultivars using β-amylase and transglucosidase enzymes
Abstract In the present work, resistant starch (RS) was developed from four Himalayan rice cultivars by using enzymatic treatment with β-amylase and transglucosidase enzymes so as to make them theExpand
Variability in waxy (Wx) allele, in-vitro starch digestibility, glycemic response and textural behaviour of popular Northern Himalayan rice varieties
The genotypes—Lalat, Basmati-1509 and Koshikari, in view of their low to moderate pGI and relatively higher RS content, can be explored in future breeding programmes to develop rice varieties whose consumption will help to prevent hyper/hypo glycemic responses in Northern Himalayan regions. Expand
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Abstract High amylose rice (HAR) and carboxymethyl cellulose (CMC) are ideal choices to enhance the resistant starch and reduce the glycemic index of dairy desserts. Therefore, the effect ofExpand
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Physico-chemical, structural, pasting and thermal properties of starches of fourteen Himalayan rice cultivars.
Starch of fourteen rice cultivars grown in Himalayan region were evaluated for physico-chemical, structural, pasting and thermal properties, and generally, high ACC starches presented high contents of resistant starch. Expand
Physicochemical properties of starches from diverse rice cultivars varying in apparent amylose content and gelatinisation temperature combinations.
It could be concluded that although AAC was the major factor affecting the physicochemical properties of rice starch, the retrogradation property of Rice starch was mainly determined by the degree of crystallinity and GT. Expand
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The jackfruit starches varied from trigonal and tetragonal, round to semi-oval/bell shapes and showed significant variations in particle sizes which led to significant differences in their functional properties, and significant correlations were found in their pasting, thermal, crystal and texture parameters. Expand
Effect of gamma irradiation on physicochemical properties of Indian Horse Chestnut (Aesculus indica Colebr.) starch
Abstract Starch isolated from Indian Horse Chestnut ( Aesculus indica Colebr.) was subject to irradiation at 0, 5, 10, 15 kGy doses. Effect of irradiation on physicochemical properties of nativeExpand
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DSC analyses revealed increase in thermal transition temperatures of the crosslinked starches which suggests that the application of STMP/STPP as a crosslinker can improve the integrality and stability of starch. Expand
Production of RS4 from rice by acetylation: Physico‐chemical, thermal, and structural characterization
The SR-1, SR-2, Jhelum, and Pusa rice starches were extracted by the alkaline method and acetylated by using acetic anhydride to make modified food starches with high contents of type 4 resistantExpand
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Starches were isolated from five improved rice varieties developed by West African Rice Development Agency (WARDA) namely FARO 32, FARO 51, FARO 52, FARO 54 and NERICA. Starch yield and amyloseExpand
Preparation and characterization of resistant starch III from elephant foot yam (Amorphophallus paeonifolius) starch.
The reduced pasting properties and hardness of resistant starch III were associated with the disintegration of starch granules due to the thermal process, and the viscosity was found to be inversely proportional to the RS content in the sample. Expand
Physico-chemical, functional and structural properties of RS3/RS4 from kidney bean (Phaseolus vulgaris) cultivars.
Results suggested modifications resulted in starch with improved properties and could be a possible method for the RS preparation with better thermal stability. Expand