Effects of Native and Modified Starches on the Structure, Flavour, and In Vitro Digestion Kinetics of Luncheon Meat

Amylose content outperforms digestion kinetics in predicting the glycemic index of cooked rice.

This study developed and compared two oral-phase pretreatment strategies, mastication (physiologically realistic) and homogenization (standardized), for in vitro digestion of freshly cooked rice using a combined parallel-sequential kinetics model. Univariate GI prediction models based on AC, rapidly digestible starch weight ( [Formula: see text] ), and 120-min area under the digestion curve (AUC120) were developed from seven rice varieties with contrasting amylose content (AC, 8.1% ~ 31.9%), and were externally validated on four varieties from a separate same-laboratory experiment, while an additional nine varieties were used for extended prediction. The homogenization protocol yielded superior inter-sample discrimination and stronger in vitro-in vivo correlations, and thus was selected for model development. Under homogenization, AC-based eGI achieved the lowest prediction errors (MAE = 1.25, RMSE 1.50) and perfect rank-order preservation (Spearman's ρ=1.0), followed by AUC120 and [Formula: see text] -based eGI. The AC-based eGI was strongly correlated with starch molecular parameters including amylose chain length (p < 0.01), whereas both kinetics-derived predictors lacked significant correlations. Cross-experiment comparison further revealed that identical varieties produced markedly different digestion curves, highlighting the inherent variability of kinetics-based predictors. These findings demonstrate that AC provides a robust and transferable basis for the rapid screening of cooked rice GI.

Drying Method–Dependent Alterations in Protein Structure, Gastrointestinal Digestibility, and Peptide Profiles in Penaeus vannamei

Chemical composition, processing characteristics and sensory quality of cookies made with teff and green banana derivatives

This study aimed to develop and evaluate the chemical, technological, and sensory qualities of teff flour cookies with green banana derivatives. Analyses included physical and chemical parameters such as height, weight, firmness, proximate composition, and fiber content, as well as a sensory evaluation with 60 participants, 30 of whom were celiac and 30 of whom were not. The results showed that, in terms of chemical parameters, T4 (75% teff flour) and T5 (100% teff flour) stood out for protein content. In terms of physical parameters, there was no statistically significant difference ( p  > 0.05) in weight, apparent volume, or specific volume. T5 was considered to have the highest firmness, while T2 and T3 (25% and 50% teff flour, respectively) showed the highest fracturability. In the sensory analysis, T4 was considered the best cookie by non-celiac assessors, and T3 and T4 were considered the best cookies by celiac assessors. This study is the first to take this approach. Cookies made with teff flour and green banana derivatives were considered promising in terms of nutrition and sensory attributes and are a good new option for gluten-free products.

Effects of microwave pretreatment combined with fermentation and cooking on protein digestibility, mineral bioavailability, and functional properties of sorghum flour

The aim of this study was to investigate the effects of microwave heating (500 W) for different application times 15, 30 and 45 s on sorghum grain followed by fermentation and cooking on antinutritional factors (tannin content and polyphenols), Fe and Zn bioavailability, in vitro protein digestibility (IVPD) and flour properties. The results showed that microwave treatment alone or in combination with fermentation and cooking significantly altered the rheological properties and nutritional quality of sorghum flour. The IVPD of sorghum was improved with significant reduction of tannin and polyphenol contents after processing ( p  < 0.05). Microwave alone or followed by processing cause a significant change in Zn availability, however, no changes were observed for Fe availability. Peak viscosity, trough, setback and final viscosity of sorghum flour increased significantly ( p  < 0.05) after microwave heating, either alone or after processing. The textural profile and swelling power of the sorghum flour were also affected by the microwave treatments especially in combination with fermentation and cooking. The partial least squares (PLS) validation model revealed that microwave heating for 45 s followed by processing appears most promising to improve the nutritional and functional aspects of sorghum samples. Hence it could be explored further for the household food processing methods.

STUDY OF FORMULATION AND OPTIMAL COMPOSITION OF MEAT-PLANT PÂTÉS USING FLAX AND HEMP FLOUR

The article presents the results of comprehensive studies on the development of formulations for meatplant pâtés using plant ingredients – flax and hemp flour (зығыр және қарасора ұны). The object of the study was pâtés made from turkey and duck meat with the addition of plant components in the amount of 4-10% in a 1:1 ratio. Standard physicochemical, functional-technological, and organoleptic methods were applied to comprehensively assess the quality of the final product. It was found that the inclusion of plant ingredients significantly affects the chemical composition of pâtés: protein content increased up to 19.8%, the share of minerals and carbohydrates increased, while moisture content decreased. The addition of flax and hemp flour positively influenced the functional-technological properties of the product: water-holding capacity increased up to 82%, structural-mechanical characteristics of the mince improved, and reduced water activity contributed to enhanced microbiological stability and prolonged shelf life. Organoleptic evaluation results indicated that the optimal dosage of plant ingredients is 6% (flax flour – 3%, hemp flour – 3%), ensuring the best combination of taste, aroma, color, and consistency. Increasing the dosage to 8-10% led to a deterioration of organoleptic properties, in particular the appearance of bitterness and changes in product texture. The scientific novelty of the study lies in the rationale for the rational combination of meat and plant ingredients, considering their complex influence on pâté quality indicators. The practical significance of the study is the possibility of applying the developed formulation in the production of functional meat products with enhanced nutritional and biological value, meeting modern healthy nutrition requirements.

Comparative Analysis of the Structural and Digestibility Properties of Starches from Ten Common Coarse Grains

Coarse-grain starches are promising raw materials for developing diversified functional food ingredients, particularly low-glycemic products. However, the systematic structure–function relationships among multiple coarse-grain varieties remain poorly understood. This study aimed to comprehensively characterize the structural, processing, and digestive properties of ten coarse-grain starches to provide a fundamental basis for their targeted industrial utilization. Multiple analytical techniques, including X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FT-IR), differential scanning calorimetry (DSC), rapid visco analysis (RVA), and in vitro simulated digestion, were employed to characterize the structural, thermal, rheological, pasting, and digestive properties of the starches. The tested starches were classified into two crystalline types, and significant differences were observed among samples in short-range molecular order, gelatinization behavior, gel rheological properties, pasting characteristics, and the distribution of three digestion fractions. Pearson correlation analysis revealed structure–function correlations, showing that crystalline ordering plays an important role in starch gelatinization behavior, whereas molecular packing is closely associated with pasting performance and in vitro digestibility. The distinct differences in starch properties, together with the identified structure–function relationships, provide a basis for targeted raw material selection in food processing and the development of functional foods with tailored digestibility characteristics.