Formation of slowly digestible, amylose–lipid complexes in extruded wholegrain pearl millet flour

Formation of slowly digestible, amylose–lipid complexes in extruded wholegrain pearl millet flour

Summary Pearl millet (Pennisetum glaucum) is one of the most promising but underutilised crops in sub‐Saharan Africa. Here, we evaluated the use of extrusion cooking of wholegrain pearl millet related to the formation of amylose–lipid complexes (ALCs) and their potential effect on slowing starch dig...

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Bibliographic Details
Published in:International journal of food science & technology Vol. 58; no. 3; pp. 1336 - 1345
Main Authors: Torres‐Aguilar, Pablo Cesar, Hayes, Anna Marie Rose, Yepez, Ximena, Martinez, Mario Martinez, Hamaker, Bruce Rankin
Format: Journal Article
Language:English
Published: Oxford Wiley Subscription Services, Inc 01-03-2023
Subjects:
Amylose
Amylose–lipid complex
Calorimetry
Chromatography
Cooking
Differential scanning calorimetry
Digestibility
Digestion
extrusion
Extrusion rate
Fatty acids
Flour
Gas chromatography
Hexanes
In vitro digestion
Lipids
Millet
pearl millet
Pennisetum glaucum
Polyunsaturated fatty acids
slow digestion
Starch
Thermal properties
Thermodynamic properties
α-Amylase
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Summary:Summary Pearl millet (Pennisetum glaucum) is one of the most promising but underutilised crops in sub‐Saharan Africa. Here, we evaluated the use of extrusion cooking of wholegrain pearl millet related to the formation of amylose–lipid complexes (ALCs) and their potential effect on slowing starch digestion. Thermal properties (differential scanning calorimetry), fatty acid (FA) profiles (derivatization followed by gas chromatography), ALC dissociation (hexane extraction followed by derivatization and gas chromatography) and in vitro starch digestibility (α‐amylase digestion assay) were determined for wholegrain and decorticated pearl millet flours in both native and extruded states. Extrusion cooking melted stable type II complexes naturally present in native flours into type I complexes characterised by a melting endotherm in the 82–112 °C range. Extrusion caused the formation of ALC‐containing mono‐ and polyunsaturated fatty acids, which were not found in native flours. Extruded instant flours exhibited a moderated release of reducing sugars compared to cooked native samples and the effect was more pronounced in the wholegrain flour. This effect was lost when the extruded samples were cooked, though instant flours would retain the effect if rehydrated with warm rather than boiling hot water. When extruded, wholegrain millet had some enhancement of a slow digestion effect. Delayed digestion with α‐amylase of wholegrain extruded flour due to the presence of amylose‐lipid complexes.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.16294