Physical properties and hypoglycaemic activity of biscuits as affected by the addition of stigma maydis extract

Summary The study aimed to evaluate the potential ingredient of stigma maydis (S.M.) as a hypoglycaemic functional food. In the present study, waxy corn flour and corn‐resistant starch were used to make biscuits; the influence of S.M. extracts (aqueous extract, SMA; ethanol extract, SME; mixed solve...

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Published in:International journal of food science & technology 2023-01, Vol.58 (1), p.387-396
Main Authors: Yao, Lianmou, Zhang, Yi, Qiao, Yongjin, Wang, Chunfang, Wang, Xiao, Liu, Chenxia, Han, Qing, Hua, Fang
Format: Article
Language:English
Subjects:
Amylases
Biscuit
Biscuits
Corn
Cornflour
Diabetes mellitus
Dietary supplements
Digestibility
Dough
Ethanol
Feature extraction
Food
Functional foods & nutraceuticals
Glucosidase
glycaemic index
Loss modulus
Physical properties
rheological behaviour
stigma maydis
Storage modulus
Water absorption
Water hardness
α-Amylase
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cited_by cdi_FETCH-LOGICAL-c3015-7a3f551d31a15343df8c638a44b38ee37d4cf03e8c6913a0cef0313543089f343
cites cdi_FETCH-LOGICAL-c3015-7a3f551d31a15343df8c638a44b38ee37d4cf03e8c6913a0cef0313543089f343
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container_title International journal of food science & technology
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creator Yao, Lianmou
Zhang, Yi
Qiao, Yongjin
Wang, Chunfang
Wang, Xiao
Liu, Chenxia
Han, Qing
Hua, Fang
description Summary The study aimed to evaluate the potential ingredient of stigma maydis (S.M.) as a hypoglycaemic functional food. In the present study, waxy corn flour and corn‐resistant starch were used to make biscuits; the influence of S.M. extracts (aqueous extract, SMA; ethanol extract, SME; mixed solvent extract, SMM) on the physical features and in vitro digestibility of biscuit were surveyed. In the meantime, the α‐amylase and α‐glucosidase inhibition of different S.M. extracts were analysed. Compared with the control dough, 5% ethanol S.M. extract (SME2) dough was observed to have the lowest storage modulus (G'), loss modulus (G"), hardness, water absorption capacity (P 
doi_str_mv 10.1111/ijfs.15885
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In the present study, waxy corn flour and corn‐resistant starch were used to make biscuits; the influence of S.M. extracts (aqueous extract, SMA; ethanol extract, SME; mixed solvent extract, SMM) on the physical features and in vitro digestibility of biscuit were surveyed. In the meantime, the α‐amylase and α‐glucosidase inhibition of different S.M. extracts were analysed. Compared with the control dough, 5% ethanol S.M. extract (SME2) dough was observed to have the lowest storage modulus (G'), loss modulus (G"), hardness, water absorption capacity (P &lt; 0.05), while creep strain was the highest (P &lt; 0.05). Adding S.M. extracts could significantly reduce the L*, b* value and increase the a* value of biscuits. Besides, the S.M. extracts could decrease the glycaemic index (G.I.) of biscuits and reduce postprandial blood glucose levels. The GI of SMA1, SMA2, SME1, SME2, SMM1 and SMM2 was decreased to 62.47, 55.17, 51.46, 44.89, 53.05 and 50.11 respectively. Further, the addition of S.M. extract could show a certain inhibitory rate of α‐amylase and α‐glucosidase when added to biscuits. The inhibition ratio of 5% extract (SMA2, SME2 and SMM2) biscuit was higher than that of 1% extract (SMA1, SME1 and SMM1) biscuit (P &lt; 0.05). As a natural functional component, S.M. extract could be a potential food supplement for type II diabetic mellitus. Stigma maydis extract reduced the viscoelasticity of resistant starch dough. The Glycaemic index of the 5% ethanol extract biscuit decreased significantly. 5% mixed extract biscuit effectively inhibited digestive enzyme activities.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.15885</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Amylases ; Biscuit ; Biscuits ; Corn ; Cornflour ; Diabetes mellitus ; Dietary supplements ; Digestibility ; Dough ; Ethanol ; Feature extraction ; Food ; Functional foods &amp; nutraceuticals ; Glucosidase ; glycaemic index ; Loss modulus ; Physical properties ; rheological behaviour ; stigma maydis ; Storage modulus ; Water absorption ; Water hardness ; α-Amylase</subject><ispartof>International journal of food science &amp; technology, 2023-01, Vol.58 (1), p.387-396</ispartof><rights>2022 Institute of Food Science and Technology.</rights><rights>International Journal of Food Science and Technology © 2023 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3015-7a3f551d31a15343df8c638a44b38ee37d4cf03e8c6913a0cef0313543089f343</citedby><cites>FETCH-LOGICAL-c3015-7a3f551d31a15343df8c638a44b38ee37d4cf03e8c6913a0cef0313543089f343</cites><orcidid>0000-0002-4294-9420</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids></links><search><creatorcontrib>Yao, Lianmou</creatorcontrib><creatorcontrib>Zhang, Yi</creatorcontrib><creatorcontrib>Qiao, Yongjin</creatorcontrib><creatorcontrib>Wang, Chunfang</creatorcontrib><creatorcontrib>Wang, Xiao</creatorcontrib><creatorcontrib>Liu, Chenxia</creatorcontrib><creatorcontrib>Han, Qing</creatorcontrib><creatorcontrib>Hua, Fang</creatorcontrib><title>Physical properties and hypoglycaemic activity of biscuits as affected by the addition of stigma maydis extract</title><title>International journal of food science &amp; technology</title><description>Summary The study aimed to evaluate the potential ingredient of stigma maydis (S.M.) as a hypoglycaemic functional food. 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technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yao, Lianmou</au><au>Zhang, Yi</au><au>Qiao, Yongjin</au><au>Wang, Chunfang</au><au>Wang, Xiao</au><au>Liu, Chenxia</au><au>Han, Qing</au><au>Hua, Fang</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Physical properties and hypoglycaemic activity of biscuits as affected by the addition of stigma maydis extract</atitle><jtitle>International journal of food science &amp; technology</jtitle><date>2023-01</date><risdate>2023</risdate><volume>58</volume><issue>1</issue><spage>387</spage><epage>396</epage><pages>387-396</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary The study aimed to evaluate the potential ingredient of stigma maydis (S.M.) as a hypoglycaemic functional food. In the present study, waxy corn flour and corn‐resistant starch were used to make biscuits; the influence of S.M. extracts (aqueous extract, SMA; ethanol extract, SME; mixed solvent extract, SMM) on the physical features and in vitro digestibility of biscuit were surveyed. In the meantime, the α‐amylase and α‐glucosidase inhibition of different S.M. extracts were analysed. Compared with the control dough, 5% ethanol S.M. extract (SME2) dough was observed to have the lowest storage modulus (G'), loss modulus (G"), hardness, water absorption capacity (P &lt; 0.05), while creep strain was the highest (P &lt; 0.05). Adding S.M. extracts could significantly reduce the L*, b* value and increase the a* value of biscuits. Besides, the S.M. extracts could decrease the glycaemic index (G.I.) of biscuits and reduce postprandial blood glucose levels. The GI of SMA1, SMA2, SME1, SME2, SMM1 and SMM2 was decreased to 62.47, 55.17, 51.46, 44.89, 53.05 and 50.11 respectively. Further, the addition of S.M. extract could show a certain inhibitory rate of α‐amylase and α‐glucosidase when added to biscuits. The inhibition ratio of 5% extract (SMA2, SME2 and SMM2) biscuit was higher than that of 1% extract (SMA1, SME1 and SMM1) biscuit (P &lt; 0.05). As a natural functional component, S.M. extract could be a potential food supplement for type II diabetic mellitus. Stigma maydis extract reduced the viscoelasticity of resistant starch dough. The Glycaemic index of the 5% ethanol extract biscuit decreased significantly. 5% mixed extract biscuit effectively inhibited digestive enzyme activities.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.15885</doi><tpages>396</tpages><orcidid>https://orcid.org/0000-0002-4294-9420</orcidid></addata></record>
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source Wiley-Blackwell Read & Publish Collection; Oxford Open
subjects Amylases
Biscuit
Biscuits
Corn
Cornflour
Diabetes mellitus
Dietary supplements
Digestibility
Dough
Ethanol
Feature extraction
Food
Functional foods & nutraceuticals
Glucosidase
glycaemic index
Loss modulus
Physical properties
rheological behaviour
stigma maydis
Storage modulus
Water absorption
Water hardness
α-Amylase
title Physical properties and hypoglycaemic activity of biscuits as affected by the addition of stigma maydis extract
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