Preparation of resistant starch‐type III from jackfruit seed starch as a promising prebiotic for the treatment of diabetes

In efforts to treat diabetics, foods containing anti‐digestible ingredients are a promising approach. Resistant starch (RS) is one of the prebiotic ingredients that has the ability to resist digestion and pass through the colon, reducing fat accumulation. The production of RS from natural ingredient...

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Bibliographic Details
Published in:International journal of food science & technology 2024-05, Vol.59 (5), p.2908-2916
Main Authors: Vu, Minh‐Tan, Nguyen, Thi Kim‐An, Nguyen, Manh‐Ha, Nguyen, Thi‐Huong, Nguyen, Thanh‐Tung, Pham, Thi Thu‐Ha, Nguyen, Trung‐Duc, Nguyen, Ngoc‐Tuan, Nguyen, Phan‐Hang
Format: Article
Language:English
Subjects:
Artocarpus heterophyllus
Diabetes mellitus
Heat treatment
Ingredients
Jackfruit
Seeds
Starch
Thermal properties
Thermodynamic properties
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Summary:In efforts to treat diabetics, foods containing anti‐digestible ingredients are a promising approach. Resistant starch (RS) is one of the prebiotic ingredients that has the ability to resist digestion and pass through the colon, reducing fat accumulation. The production of RS from natural ingredients is of interest. The results of producing RS from jackfruit seeds show that the RS content increased from 25.97% to 52.26% by heat‐moisture treatment. After the modification process, the starch granules remained undeformed but exhibited agglomeration and the crystalline structure changed from type A to type C. The thermal properties of the starch were improved (85.16–90.42 °C), and higher gelatinisation temperature, around 2–7 °C. However, its swelling and solubility decreased by 35.32–72.59% and 15.83–79.10%, corresponding.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.16981