Page 21 - FoodFocusThailand No.217 APRIL 2024

SPECIAL FOCUS

solubility, but it also induces structural modifications The concept of using low GI starch as an ingredient or a
and generates more molecules that contribute to substitute for some ingredients in food products is one of the
resistant starch. factors that can simultaneously help propel the food industry
Other modification methods include heat-moisture towards novel technological innovations and address the needs
treatment (HMT) and annealing treatment (ANN), both of health-conscious consumers.
of which can alter chemical and digestion properties
depending on the starch type and treatment condition.
Additionally, ultrasound can be co-implemented with More Information Service Info C001
these two treatments (Ultrasound + HMT or
Ultrasound + ANN), which can significantly modify
starch properties and trigger an increase in resistant เอกสารอ้างอิง / References
starch. The ultrasonic irradiation, when applied in the Babu, A. S., Mohan, R. J., & Parimalavalli, R. (2019). Effect of single and
dual-modifications on stability and structural characteristics of foxtail
early stages of treatment, can modify the crystalline millet starch. Food Chemistry, 271, 457-465.
portion of the starch structure. With higher intensity, Himat, A. S., Gautam, S., Garcia, J. P. C., Vidrio-Sahagún, A. X., Liu, Z.,
it can reach and alter amylose and amylopectin, thus Bressler, D., & Vasanthan, T. (2021). Starch-based novel ingredients for
elevating their levels. Modification results may vary low glycemic food formulation. Bioactive Carbohydrates and Dietary Fibre,
26, 100275.
as they depend on, for instance, ultrasonic intensity, Kunyanee, K., & Luangsakul, N. (2020). The effects of ultrasound–assisted
watt, starch type, and ratio of amylose and amylopectin. recrystallization followed by chilling to produce the lower glycemic index
Ultrasound-HMT or ultrasound-ANN can affect the of rice with different amylose content. Food Chemistry, 323, 126843.
crystalline structure of starch as these techniques Kunyanee, K., & Luangsakul, N. (2022). The impact of heat moisture
treatment on the physicochemical properties and in vitro glycemic index
restructure double helix formations. As shown in of rice flour with different amylose contents and associated effects on
Figure 1, during the treatment process, ultrasound- rice dumpling quality. LWT, 154, 112694.
ANN can rearrange starch molecules, induce Skendi, A., & Papageorgiou, M. (2019). Low glycemic index ingredients and
amylose-amylose and amylose-amylopectin modified starches in food products The Role of Alternative and
Innovative Food Ingredients and Products in Consumer Wellness
interactions, and trigger the interaction of complex (pp. 167-195): Elsevier.
compounds such as amylose and lipid. Zheng, J., Li, Q., Hu, A. J., Yang, L., Lu, J., Zhang, X. Q., & Lin, Q. Q. (2013).
According to a study, ultrasound-ANN treated rice Dual-frequency ultrasound effect on structure and properties of sweet
grains, in comparison with those in the control group, potato starch. Starch-Starke, 65(7-8), 621-627.
were found to have lower glycemic index and starch
digestibility percentage because the treatment neatly
rearranged the structural formations of starch
granules. When subjected to X-ray diffraction analysis
(XRD), the starch in the grains were found to have
higher crystalline index. According to research,
ultrasonic irradiation combined with HMT can alter
starch viscosity, thermal properties, and swelling as
well as elevate digestion resistance value from 0.42%
to 8.71%.

Guideline for Application of Low GI Starch
in Food Products
Low GI starch is currently used as an ingredient or a
substitute for native flour in a variety of food products
such as cake, cookies, baked snack, and pasta.
However, such application also invariably affects the
quality of products and results in, for example,
hardened and rougher texture, altered viscosity, and
modified oil absorbability. According to research, the
combined use of ultrasonic irradiation and HMT or
ANN will yield the highest viscosity levels, lower
breakdown value, higher setback value, and reduced
oil absorbability. Furthermore, the qualities of texture
and gel strength of treated starch have been found
to exceed those of unmodified counterparts.
Therefore, conducting a careful study of starch
properties before actual application is an important
key that can unlock the door towards the development
of formulas for desired food products.

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