Comparison of quinoa and highland barley derived dietary fibers influence on the physicochemical properties and digestion of rice starch

Zhicong Gan; Ming Zhang; Shunqian Xu; Ting Li; Xinxia Zhang; Junren Wang; Li Wang

doi:10.1016/j.foodres.2023.113549

Comparison of quinoa and highland barley derived dietary fibers influence on the physicochemical properties and digestion of rice starch

Food Res Int. 2023 Dec;174(Pt 1):113549. doi: 10.1016/j.foodres.2023.113549. Epub 2023 Oct 4.

Authors

Zhicong Gan¹, Ming Zhang¹, Shunqian Xu¹, Ting Li², Xinxia Zhang², Junren Wang³, Li Wang⁴

Affiliations

¹ National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
² National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
³ Institute of Modern Agriculture, Jiangsu Provincial Agricultural Reclamation and Development Co., Ltd., Nanjing 211800, China.
⁴ Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China. Electronic address: wangli0318@jiangnan.edu.cn.

PMID: 37986428
DOI: 10.1016/j.foodres.2023.113549

Abstract

This study investigated the potential of highland barley and quinoa dietary fibers, rich in β-glucan and pectin respectively, as cost-effective and nutritionally valuable physical modifiers for rice starch (RS). HPAEC revealed differences between the monosaccharide composition of soluble and insoluble dietary fibers sourced from highland barley and quinoa (HSDF, HIDF, QSDF and QIDF). Results from both RVA and DSC analysis revealed that the addition of low amounts of dietary fiber significantly modified the pasting properties of RS. Notably, the addition of quinoa soluble dietary fiber (QSDF) significantly inhibits the formation of a stable gel network in rice starch, even at low concentrations (0.1 %), as confirmed by rheological measurements. Furthermore, the incorporation of QSDF effectively reduces the content of rapidly digestible starch in rice starch by 15.6 % and increases the content of slowly digestible starch, from 23.36 % ± 3.02 % to 31.07 % ± 3.98 %. By leveraging the compositional richness of these fibers, this research opens up novel opportunities for developing functional food products with improved nutritional profiles, as well as for improving texture and reducing glycemic index (GI) in starch-based foods.

Keywords: Highland barley; In vitro digestion; Pectin; Quinoa; β-glucan.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Chenopodium quinoa* / metabolism
Dietary Fiber / analysis
Digestion
Hordeum* / chemistry
Oryza* / chemistry
Starch / chemistry

Substances

Dietary Fiber
Starch