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Starch Characteristics influencing resistant starch content of cooked buckwheat groats

Lu Lu, Byung-Kee Baik
Cereal chemistry 2015 v.92 no.1 pp. 65-72
amylose, buckwheat, cholesterol, cohesion, crystal structure, cultivars, gels, hardness, leaching, processed foods, resistant starch, retrogradation
Enzyme resistant starch (RS), owing to its health benefits such as colon cancer inhibition, reduced glycemic response, reduced cholesterol level, prevention of gall stone formation and obesity, has received an increasing attention from consumers and food manufacturers, whereas intrinsic and extrinsic factors affecting the content of RS in processed foods are still not well understood. The present study elucidated the influence of starch characteristics on RS content of cooked buckwheat groats. Both apparent and actual amylose content were significantly related to RS content of cooked buckwheat. Amylose leaching capacities of buckwheat starches were highest in RS cultivars, less in medium RS cultivars and lowest in low RS cultivars. The crystallinity of native buckwheat starches showed little influence on RS content of cooked buckwheat groats. Amylose-lipid complex may negatively affect the formation of RS of cooked buckwheat groats by preventing amylose leaching and retrogradation. Starch gel hardness, cohesiveness, and springiness and syneresis illustrated a positive relationship between amylose retrogradation and RS content. High amylose content, high amylose leaching capacity, low amylose-lipid complex and high degree of amylose retrogradation all contributed to high RS content of cooked buckwheat groats.