ABSTRACT Food manufacturers can increase the value of their products by using unmodified phosphate starch when industries choose a naturally phosphorylated starch ingredient. In addition to technological advantages arising from changes in physicochemical properties, this choice offers benefits. This study evaluated the effects of phosphate fertilization (0–400 kg P 2 O 5 ha − 1 ) on the agronomic yields, root phosphorus content, and the physicochemical characteristics of the starches of two sweet potato cultivars, Canadense and Uruguaiana. The results showed that the Uruguaiana cultivar had higher phosphorus content in its roots regardless of the fertilizer dose. The Canadense cultivar was more responsive to fertilization, exhibiting higher increases in both root and starch yields. All starches showed an A‐type diffraction pattern. Phosphate fertilization increased starch phosphorylation by 20% in both cultivars, altering their morphological and physicochemical properties, which differed between the cultivars. Starches obtained under phosphate fertilization exhibited larger granule size, higher resistant starch content, greater swelling power, and lower breakdown. This characteristic is of interest to the food industry due to enhanced stability during industrial processing. These results suggest that phosphate fertilization is a viable option for natural phosphorylation of starch with desirable functional properties, while simultaneously increasing its added value.
ABSTRACT Food preparation methods markedly influence the glycemic index (GI) of carbohydrate‐rich staple foods, impacting postprandial glycemic control and associated health risks. We aim to systematically review and quantify how common cooking methods influence the GI of staple carbohydrate foods to inform dietary advice and food policy particularly in high‐diabetes‐prevalence regions like Asia‐Pacific. We conducted a systematic review and random‐effects meta‐analysis of 35 in vivo human trials ( n ≈ 580) comparing GI across boiling, baking, frying, steaming, pressure‐cooking, and refrigerated (“cook‐chill”) preparation methods for rice, potatoes, corn, sweet potatoes, cassava, bread, pasta, and lentils. Data were pooled using DerSimonian–Laird random‐effects models, and subgroup analyses were performed according to food type and preparation method. Boiling produced an intermediate GI (63.1; 95% CI 59.2–67.0). Baking (71.5) and frying (72.8) raised GI, while steaming (59.9) and pressure‐cooking (58.7) lowered it. Refrigeration followed by reheating (“cook‐chill”) yielded the lowest GI (46.3). Subgroup analyses confirmed consistent effects across rice, potatoes, bread, and legumes. Cooking practices substantially alter the GI of carbohydrate‐rich foods. Promoting steaming, pressure‐cooking, and refrigeration with reheating as everyday preparation strategies may reduce the glycemic impact of staple foods, with cook‐chill methods showing the largest reductions in GI compared with boiling. These findings have direct implications for dietary guidance in Asia‐Pacific populations, where rice and tubers predominate, supporting behavioral nutrition interventions, policy reforms in school/institutional catering, and the development of region‐specific low‐GI convenience foods to combat rising diabetes rates.
ABSTRACT Rice noodles are a popular gluten‐free and hypoallergenic staple product. The textural quality of rice noodles is primarily influenced by amylose content. Alongside the amylose content, the chain length of amylose and the unit‐chain ratio of amylopectin also synergistically influence the texture properties of rice noodle. However, the effects of starch fine structure, especially the fine structure of amylopectin including the long branches of amylopectin, on rice noodle properties remain obscure. In the present work, the fine structure and physicochemical properties of starch from twelve rice varieties, as well as the textural characteristics of rice noodles made from these rice samples, were analyzed. Starch fine structure was characterized using Wu–Gilbert biosynthetic mode. Correlation's analysis revealed that a higher proportion of long amylose chains with a peak around DP = 1600 imparts a chewy, gummy, and resilient texture to the rice noodles, while reducing stickiness. Similarly, the long amylopectin chains (DP>65) were found to enhance the firmness and springiness while mitigating adhesiveness. Conversely, the diameter of cooked rice noodles increased when the amylopectin branches (DP<30) became shorter, which could be ascribed to the less entanglement of the shorter chains. Furthermore, specific physicochemical properties, such as low starch solubility, water absorption index, and crystallinity parameter ( I max ), of starch were identified as effective criteria for selecting cultivars that yield rice noodles with desirable hard, chewy, gummy, and resilient texture.
ABSTRACT The present study focuses on the utilization of starch from red rice and its anthocyanins in the development of edible films, and a comparison of its various properties was made with those of non‐anthocyanin starch films. The physical, optical, mechanical, barrier, and structural properties were determined to find the suitability for food packaging applications. Anthocyanin‐based films exhibited enhanced antioxidant activity, confirming the functional efficacy of phenolic incorporation. Structural analysis using FTIR and XRD indicated that anthocyanin incorporation altered hydrogen bonding patterns and reduced crystallinity, especially at lower starch concentrations. On the other hand, nonanthocyanin films demonstrated improved mechanical properties, higher crystallinity, better moisture resistance, and more uniform surface morphology. Biodegradability tests confirmed that all films degraded progressively in soil within 10 days, with anthocyanin films degrading slightly faster. Due to their superior performance, only the non‐anthocyanin films were successfully fabricated into stand‐alone pouches, demonstrating real‐world packaging potential. The findings underscore the importance of balancing bioactivity and structural integrity in bio‐based films and promote the use of red rice starch as a sustainable, functional material for future food packaging applications.
ABSTRACT This study investigated the effects of infrared heating (IR; 30% moisture, 90 s, 110°C), heat‐moisture treatment (HMT; 30% moisture, 6 h, 110°C), and two sequential dual‐treatment combinations: HMT followed by IR (HMTIR) and IR followed by HMT (IRHMT). All treatments significantly increased amylose content (up to 32.93%) through partial amylopectin debranching and chain realignment, resulting in increased resistant starch content. Dual treatments also increased water absorption capacity (179.95 g/g), despite reduced porosity, suggesting that enhanced water binding was primarily governed by molecular restructuring and increased availability of hydrophilic sites. The gelatinization temperature increased, while the enthalpy declined (7.48–9.52 J/g), indicating enhanced thermal stability accompanied by partial disruption of starch helices. RVA showed 18%–40% reductions in peak and breakdown viscosities, and lower setback values, confirming restricted granule disintegration and reduced retrogradation. XRD revealed crystallinity changes from 19.8% to 48.5% (HMT), 16.5% (IR), and intermediate values for dual treatments, with polymorphic transitions from A‐type to V‐type. SEM micrographs corroborated these findings, revealing the transition from smooth native granules to porous structures under IR treatment, compact morphology after HMT, and fissured yet cohesive surfaces in the dual‐modified starches. Improved powder flow indices were also noted. These findings demonstrate that both single and sequential HMT and IR modifications can strategically tailor buckwheat starch functionality for improved thermal stability, hydration behavior, and slower digestibility in food applications.
