The Effect of Processing and Cooling Methods on Coleus tuberosus in vitro Starch Digestibility
Jhauharotul Muchlisyiyah(1*), Tri Dewanti Widyaningsih(2), Retno Wulansari(3), Hera Sisca Prasmita(4)
(1) Food Science and Technology Department, Agricultural Technology Faculty, Universitas Brawijaya, Jl. Veteran Malang 65145
(2) Food Science and Technology Department, Agricultural Technology Faculty, Universitas Brawijaya, Jl. Veteran Malang 65145
(3) Food Science and Technology Department, Agricultural Technology Faculty, Universitas Brawijaya, Jl. Veteran Malang 65145
(4) Food Science and Technology Department, Agricultural Technology Faculty, Universitas Brawijaya, Jl. Veteran Malang 65145
(*) Corresponding Author
Abstract
Keywords
Full Text:
PDFReferences
Alsaffar, A. A. (2011). Effect of food processing on the resistant starch content of cereals and cereal products - a review. International Journal of Food Science & Technology, 46(3), 455–462. https://doi.org/10.1111/j.1365-2621.2010.02529.x
Amon, A. S., Soro, R. Y., Assemand, E. F., Dué, E. A., & Kouamé, L. P. (2011). Effect of boiling time on chemical composition and physico-functional properties of flours from taro (Colocasia esculenta cv fouê) corm grown in Côte d’Ivoire. Journal of Food Science and Technology, 51(5), 855–864. https://doi.org/10.1007/s13197-011-0578-7
AOAC (Association of Official Analitical Chemist). (2005). Official methods of analysis. 18th edition. Gaithersburg (US): AOAC International
AOAC (Association of Official Analitical Chemist). (2002). Official methods of analysis. 17th edition. Marylan (US): AOAC International
Atkinson, F. S., Foster-Powell, K., & Brand-Miller, J. C. (2008). International Tables of Glycemic Index and Glycemic Load Values: 2008. Diabetes Care, 31(12), 2281–2283. https://doi.org/10.2337/dc08-1239
Capriles, V. D., Coelho, K. D., Guerra-Matias, A. C., & Arêas, J. A. G. (2008). Effects of processing methods on amaranth starch digestibility and predicted glycemic index. Journal of Food Science, 73(7), H160–H164. https://doi.org/10.1111/j.1750-3841.2008.00869.x
Eleazu, C. O., Eleazu, K. C., Iroaganachi, M. A., & Kalu, W. (2017). Starch digestibility and predicted glycemic indices of raw and processed forms of hausa potato (S olenostemon rotundifolius poir). Journal of Food Biochemistry, 41(3), e12355. https://doi.org/10.1111/jfbc.12355
Englyst, K. N., Liu, S., & Englyst, H. N. (2007). Nutritional characterization and measurement of dietary carbohydrates. European Journal of Clinical Nutrition, 61(S1), S19–S39. https://doi.org/:10.1038/sj.ejcn.1602937
Fitriani, S. (2008). Pengaruh suhu dan lama waktu pengeringan terhadap beberapa mutu manisan belimbing wuluh (Averrhoa blimbing L.) kering. Jurnal Teknologi Pangan, 7:32-37. https://ejournal.unri.ac.id/index.php/JSG/article/view/1100
Fu, Z., Wang, L., Li, D., Zhou, Y., & Adhikari, B. (2013). The effect of partial gelatinization of corn starch on its retrogradation. Carbohydrate Polymers, 97(2), 512–517. https://doi.org/10.1016/j.carbpol.2013.04.089
García-Alonso, A., Saura-Calixto, F., & Delcour, J. A. (1998). Influence of botanical source and processing on formation of resistant starch type III. Cereal Chemistry Journal, 75(6), 802–804. https://doi.org/10.1094/cchem.1998.75.6.802
Goñi, I., García-Alonso, A., & Saura-Calixto, F. (1997). A starch hydrolysis procedure to estimate glycemic index. Nutrition Research, 17(3), 427–437. https://doi.org/10.1016/s0271-5317(97)00010-9
González-Soto, R. A., Sánchez-Hernández, L., Solorza-Feria, J., Núñez-Santiago, C., Flores-Huicochea, E., & Bello-Pérez, L. A. (2006). Resistant starch production from non-conventional starch sources by extrusion. Food Science and Technology International, 12(1), 5–11. https://doi.org/10.1177/1082013206060735
Hare-Bruun, H., Nielsen, B. M., Grau, K., Oxlund, A. L., & Heitmann, B. L. (2008). Should glycemic index and glycemic load be considered in dietary recommendations? Nutrition Reviews, 66(10), 569–590. https://doi.org/10.1111/j.1753-4887.2008.00108.x
Hsum, Y., Yew, W., Hong, P., Soo, K., Hoon, L., Chieng, Y., & Mooi, L. (2010). Cancer chemopreventive activity of maslinic acid: suppression of COX-2 expression and inhibition of NF-κB and AP-1 activation in raji cells. Planta Medica, 77(02), 152–157. https://doi.org/10.1055/s-0030-1250203
Inan Eroglu, E., & Buyuktuncer, Z. (2017). The effect of varıous cookıng methods on resıstant starch content of foods. Nutrition & Food Science, 47(4). doi:10.1108/nfs-10-2016-0154
Indonesian Ministry of Health. (2013). Riset Kesehatan Dasar. Jakarta: Indonesian Ministry of Health
Jenkins, D. J., Wolever, T. M., Taylor, R. H., Barker, H., Fielden, H., Baldwin, J. M., Bowling, A. C., Newman, H. C., Jenkins, A. L., & Goff, D. V. (1981). Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 34(3), 362–366. https://doi.org/10.1093/ajcn/34.3.362
Jiang, F., Du, C., Jiang, W., Wang, L., & Du, S. (2020). The preparation, formation, fermentability, and applications of resistant starch. International Journal of Biological Macromolecules, 150, 1155–1161. doi:10.1016/j.ijbiomac.2019.10.124
Kwak, J. H., Paik, J. K., Kim, H. I., Kim, O. Y., Shin, D. Y., Kim, H.-J., Lee, J. H., & Lee, J. H. (2012). Dietary treatment with rice containing resistant starch improves markers of endothelial function with reduction of postprandial blood glucose and oxidative stress in patients with prediabetes or newly diagnosed type 2 diabetes. Atherosclerosis, 224(2), 457–464. https://doi.org/10.1016/j.atherosclerosis.2012.08.003
Le Bourvellec, C., Le Quéré,, J.-M., Sanoner, P., Drilleau, J.-F., & Guyot, S. (2004). Inhibition of apple polyphenol oxidase activity by procyanidins and polyphenol oxidation products. Journal of Agricultural and Food Chemistry, 52(1), 122–130. https://doi.org/10.1021/jf034461q
Matignon, A., & Tecante, A. (2017). Starch retrogradation: From starch components to cereal products. Food Hydrocolloids, 68, 43–52. doi:10.1016/j.foodhyd.2016.10.032
Miao, M., Jiang, B., Cui, S. W., Zhang, T., & Jin, Z. (2013). Slowly digestible starch—a review. Critical Reviews in Food Science and Nutrition, 55(12), 1642–1657. https://doi.org/10.1080/10408398.2012.704434
Nugraheni, M., Santoso, U., & Wuryastuti, H. (2011). Potential of Coleus tuberosus as an antioxidant and cancer chemoprevention agent. International Food Research Journal, 18(4). https://doi.org/10.5897/jmpr11.122
Nugraheni, M., Santoso, U., & Windarwati, W. (2014). Effect of consumption of Coleus tuberosus on the lipid profile of alloxan-induced diabetic rats. Advance Journal of Food Science and Technology, 6(2), 159–166. https://doi.org/10.19026/ajfst.6.3
Nugraheni, M., Hamidah, S., & Windarwati, W. (2015). Effect of Coleus tuberosus flour high resistant starch consumption in glucose, lipid, digest and short chain fatty acid profile in normal rats. Advance Journal of Food Science and Technology, 8(12), 844–852. https://doi.org/10.19026/ajfst.8.2718
Patindol, J. A., Guraya, H. S., Champagne, E. T., & McClung, A. M. (2010). Nutritionally important starch fractions of rice cultivars grown in Southern United States. Journal of Food Science, 75(5). https://doi.org/10.1111/j.1750-3841.2010.01627.x
Péronnet, F., Meynier, A., Sauvinet, V., Normand, S., Bourdon, E., Mignault, D., St-Pierre, D. H., Laville, M., Rabasa-Lhoret, R. & Vinoy, S. (2015). Plasma glucose kinetics and response of insulin and GIP following a cereal breakfast in female subjects: effect of starch digestibility. European Journal of Clinical Nutrition, 69(6), 740–745. https://doi.org/10.1038/ejcn.2015.50
Rendon-Villalobos, R., Bello-Pérez, L. A., Osorio-Díaz, P., Tovar, J., & Paredes-López, O. (2002). Effect of storage time on in vitro digestibility and resistant starch content of nixtamal, masa, and tortilla. Cereal Chemistry Journal, 79(3), 340–344. https://doi.org/10.1094/cchem.2002.79.3.340
Revsilia, R. (2012). Evaluasi Kandungan Nutrien Panicum maximum, Brachiaria decumbens dan Pueraria thunbergiana Melalui Metode Pengeringan yang Berbeda. Institut Pertanian Bogor. Bogor
Rimbawan & Siagian, A. (2004). Indeks Glikemik Pangan. Penebar Swadaya. Jakarta
Hare-Bruun, H., Nielsen, B. M., Grau, K., Oxlund, A. L., & Heitmann, B. L. (2008). Should glycemic index and glycemic load be considered in dietary recommendations? Nutrition Reviews, 66(10), 569–590. https://doi.org/10.1111/j.1753-4887.2008.00108.x
Singh, J., Dartois, A., & Kaur, L. (2010). Starch digestibility in food matrix: a review. Trends in Food Science & Technology, 21(4), 168–180. doi:10.1016/j.tifs.2009.12.001
Soewondo, P., & Pramono, L. A. (2011). Prevalence, characteristics, and predictors of pre-diabetes in Indonesia. Medical Journal of Indonesia, 283. https://doi.org/10.13181/mji.v20i4.465
Tovar, J., Melito, C., Herrera, E., Rascón, A., & Pérez, E. (2002). Resistant starch formation does not parallel syneresis tendency in different starch gels. Food Chemistry, 76(4), 455–459. https://doi.org/10.1016/s0308-8146(01)00306-5
Vinoy, S., Normand, S., Meynier, A., Sothier, M., Louche-Pelissier, C., Peyrat, J., Maitrepierre, C., Nazare, J. A., Brand-Miller, J., & Laville, M. (2013). Cereal processing influences postprandial glucose metabolism as well as the GI effect. Journal of the American College of Nutrition, 32(2), 79–91. https://doi.org/10.1080/07315724.2013.789336
Weickert, M. O., & Pfeiffer, A. F. H. (2008). Metabolic effects of dietary fiber consumption and prevention of diabetes. The Journal of Nutrition, 138(3), 439–442. https://doi.org/10.1093/jn/138.3.439
Xie, Y.-Y., Hu, X.-P., Jin, Z.-Y., Xu, X.-M., & Chen, H.-Q. (2014). Effect of temperature-cycled retrogradation on in vitro digestibility and structural characteristics of waxy potato starch. International Journal of Biological Macromolecules, 67, 79–84. https://doi.org/10.1016/j.ijbiomac.2014.03.007
Yuwono, S. S. & Susanto, T. (1998). Pengujian Fisik Pangan. Fakultas Teknologi Pertanian. Universitas Brawijaya. Malang.
Zhang, G., & Hamaker, B. R. (2009). Slowly digestible starch: concept, mechanism, and proposed extended glycemic index. Critical Reviews in Food Science and Nutrition, 49(10), 852–867. https://doi.org/10.1080/10408390903372466
DOI: https://doi.org/10.22146/agritech.44596
Article Metrics
Abstract views : 1701 | views : 1710Refbacks
- There are currently no refbacks.
Copyright (c) 2021 Jhauharotul Muchlisyiyah, Tri Dewanti Widyaningsih, Retno Wulansari, Hera Sisca Prasmita
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.