Effect of factors on buckwheat starch digestibility and its mechanism | [International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts) • 2022]

Author(s):

1. Muhammad Adil Farooq: Institute of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology,Rahim Yar Khan,Pakistan

2. Muhammad Farhan Jahangeer Chughtai: Institute of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology,Rahim Yar Khan,Pakistan

3. Atif Liaqat: Institute of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology,Rahim Yar Khan,Pakistan

4. Adnan Khaliq: Institute of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology,Rahim Yar Khan,Pakistan

5. Samreen Ahsan: Institute of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology,Rahim Yar Khan,Pakistan

6. Tariq Mehmood: Institute of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology,Rahim Yar Khan,Pakistan

Abstract:

Carbohydrates are abundant in starchy crops, commonly used as a staple diet. Obesity and type II diabetes are common in those who have a sedentary lifestyle and consume a lot of carbohydrate-rich foods. It is necessary to design such starch-containing foods that produce a modest and stable postprandial blood glucose response by increasing the amount of slowly digested and indigestible carbohydrate content to reduce their influence. Buckwheat is an excellent choice for such a dietary intervention because it has more slowly digested starch and have a lower glycemic index than other cereal starches. The rate and extent of buckwheat starch and its derivatives are affected by a number of variables. This review will overview the effect of different factors such as starch structure, ratio of amylose and amylopectin, degree of gelatinization, and retrogradation on buckwheat starch in-vitro digestibility as well as highlight distinct in-vitro starch digestible techniques. Buckwheat starch glycemic index (GI) and digestibility can be improved after processing, mainly via gelatinization and retrogradation. Buckwheat starches' unique functional characteristics encourage their use in innovative food and non-food application and can be developed by altering them chemically, physically, or enzymatically. Further research is needed to understand the relationship between the protein/polyphenols and the physicochemical properties of buckwheat. Furthermore, developing buckwheat-based whole food products will require more information on starch retrogradation and nutritional enhancement of buckwheat noodles.

Page(s): 60-60

DOI: DOI not available

Published: Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022

Keywords:

blood glucose , Buckwheat starch digestibility , starchy crops

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