Effect of non-starch polysaccharides and butterfly pea flower on the in vitro digestibility of glutinous rice
This study investigated the impact of a proprietary blend of non-starch polysaccharides (C5), butterfly pea flower powder (BPF), and their combinations on glutinous rice (GR) properties and digestibility. The C5 blend comprised of xylooligosaccharides, barley β-glucan, konjac glucomannan, xanthan gu...
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| Language: | English |
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Elsevier
2025-03-01
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| Series: | Food Chemistry Advances |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X2500022X |
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| author | Jamie Xiu Qing Siah Teck Ann Ong Oni Yuliarti Joshua Ding Wei Teo |
| author_facet | Jamie Xiu Qing Siah Teck Ann Ong Oni Yuliarti Joshua Ding Wei Teo |
| author_sort | Jamie Xiu Qing Siah |
| collection | DOAJ |
| description | This study investigated the impact of a proprietary blend of non-starch polysaccharides (C5), butterfly pea flower powder (BPF), and their combinations on glutinous rice (GR) properties and digestibility. The C5 blend comprised of xylooligosaccharides, barley β-glucan, konjac glucomannan, xanthan gum, sodium alginate, and low-methoxy pectin. The results showed that adding C5 and BPF to GR decreased its swelling power by 4.6 % to 40.5 % and solubility index by 1.1 to 6.6 times. In addition, BPF significantly increased GR pasting viscosities. Both the additives also affected the hardness and adhesiveness of cooked GR samples, with varying effects depending on the types and concentrations of additives used. In digestive properties, both C5 and BPF reduced total digested starch by 2.6 % to 9.7 % and lowered the hydrolysis index by 2.0 % to 7.9 %. However, at higher BPF concentrations (3 % and 5 %), this effect on starch digestibility diminished, which is a phenomenon not observed with C5-BPF combinations. The findings suggest that C5 and BPF influenced the digestibility and textural properties of GR through their interactions with starch molecules and ability to form a protective layer around the rice grains. This study provides valuable insights into strategies for lowering the glycaemic response of glutinous rice products. |
| format | Article |
| id | doaj-art-35eee82db17043728e6db8b41967f277 |
| institution | Kabale University |
| issn | 2772-753X |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj-art-35eee82db17043728e6db8b41967f2772025-02-05T04:32:52ZengElsevierFood Chemistry Advances2772-753X2025-03-016100906Effect of non-starch polysaccharides and butterfly pea flower on the in vitro digestibility of glutinous riceJamie Xiu Qing Siah0Teck Ann Ong1Oni Yuliarti2Joshua Ding Wei Teo3Consumer Chemicals Technology Centre, Technology Innovation & Enterprise, Singapore Polytechnic, 500 Dover Road 139651, SingaporeConsumer Chemicals Technology Centre, Technology Innovation & Enterprise, Singapore Polytechnic, 500 Dover Road 139651, Singapore; Corresponding author.Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, United Arab EmiratesEnvironmental Health Institute, National Environmental Agency (NEA), 11 Biopolis Way, 138667, SingaporeThis study investigated the impact of a proprietary blend of non-starch polysaccharides (C5), butterfly pea flower powder (BPF), and their combinations on glutinous rice (GR) properties and digestibility. The C5 blend comprised of xylooligosaccharides, barley β-glucan, konjac glucomannan, xanthan gum, sodium alginate, and low-methoxy pectin. The results showed that adding C5 and BPF to GR decreased its swelling power by 4.6 % to 40.5 % and solubility index by 1.1 to 6.6 times. In addition, BPF significantly increased GR pasting viscosities. Both the additives also affected the hardness and adhesiveness of cooked GR samples, with varying effects depending on the types and concentrations of additives used. In digestive properties, both C5 and BPF reduced total digested starch by 2.6 % to 9.7 % and lowered the hydrolysis index by 2.0 % to 7.9 %. However, at higher BPF concentrations (3 % and 5 %), this effect on starch digestibility diminished, which is a phenomenon not observed with C5-BPF combinations. The findings suggest that C5 and BPF influenced the digestibility and textural properties of GR through their interactions with starch molecules and ability to form a protective layer around the rice grains. This study provides valuable insights into strategies for lowering the glycaemic response of glutinous rice products.http://www.sciencedirect.com/science/article/pii/S2772753X2500022XGlutinous riceNon-starch polysaccharidesButterfly pea flowerStarch digestion |
| spellingShingle | Jamie Xiu Qing Siah Teck Ann Ong Oni Yuliarti Joshua Ding Wei Teo Effect of non-starch polysaccharides and butterfly pea flower on the in vitro digestibility of glutinous rice Food Chemistry Advances Glutinous rice Non-starch polysaccharides Butterfly pea flower Starch digestion |
| title | Effect of non-starch polysaccharides and butterfly pea flower on the in vitro digestibility of glutinous rice |
| title_full | Effect of non-starch polysaccharides and butterfly pea flower on the in vitro digestibility of glutinous rice |
| title_fullStr | Effect of non-starch polysaccharides and butterfly pea flower on the in vitro digestibility of glutinous rice |
| title_full_unstemmed | Effect of non-starch polysaccharides and butterfly pea flower on the in vitro digestibility of glutinous rice |
| title_short | Effect of non-starch polysaccharides and butterfly pea flower on the in vitro digestibility of glutinous rice |
| title_sort | effect of non starch polysaccharides and butterfly pea flower on the in vitro digestibility of glutinous rice |
| topic | Glutinous rice Non-starch polysaccharides Butterfly pea flower Starch digestion |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X2500022X |
| work_keys_str_mv | AT jamiexiuqingsiah effectofnonstarchpolysaccharidesandbutterflypeaflowerontheinvitrodigestibilityofglutinousrice AT teckannong effectofnonstarchpolysaccharidesandbutterflypeaflowerontheinvitrodigestibilityofglutinousrice AT oniyuliarti effectofnonstarchpolysaccharidesandbutterflypeaflowerontheinvitrodigestibilityofglutinousrice AT joshuadingweiteo effectofnonstarchpolysaccharidesandbutterflypeaflowerontheinvitrodigestibilityofglutinousrice |