Academic Journal
The physicochemical and simulated digestive characteristics of yam flours processed by different thermal processing methods.
| Τίτλος: | The physicochemical and simulated digestive characteristics of yam flours processed by different thermal processing methods. |
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| Συγγραφείς: | Huang Y; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; College of Food Science and Engineering, Tianjin University of Science &Technology, Tianjin 300457, China., Deng M; Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China., Jia X; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China., Dong L; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China., Huang F; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China., Ma Q; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China., Zhang M; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China., Liang S; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China., Chen Y; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China., Li F; College of Food Science and Engineering, Tianjin University of Science &Technology, Tianjin 300457, China., Zhang R; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China. Electronic address: ruifenzhang@163.com. |
| Πηγή: | Food chemistry [Food Chem] 2026 Jun 15; Vol. 514, pp. 149101. Date of Electronic Publication: 2026 Apr 02. |
| Τύπος έκδοσης: | Journal Article; Evaluation Study; Comparative Study |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| Imprint Name(s): | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| Ιατρικοί όροι (MeSH): | Dioscorea*/chemistry , Dioscorea*/metabolism , Flour*/analysis , Food Handling*/methods, Starch/metabolism ; Starch/chemistry ; Plant Tubers/chemistry ; Plant Tubers/metabolism ; Fatty Acids, Volatile/metabolism ; Digestion ; Fermentation ; Hot Temperature ; Humans ; Models, Biological |
| Περίληψη: | This study investigated the digestibility and colonic fermentation characteristics of Dioscorea fordii flours processed by steaming-refrigeration (SRY), extrusion-refrigeration (ERY), and baking (BY). SRY and ERY exhibited 31.19% and 18.52% higher resistant starch contents than BY, likely due to the higher degree of starch structural order. Simulated digestion indicated medium estimated glycemic indices (eGI) for SRY (67.38) and ERY (68.48), and a high eGI for BY (75.69). Allantoin was well preserved across all thermally processed yam flours. Saponins and polyphenols decreased by 19.15% and 28.86% in ERY, respectively. Simulated digestion and fermentation revealed that BY released more bioaccessible bioactive components, while SRY and ERY promoted greater production of short-chain fatty acids (SCFAs) and enriched beneficial bacteria, including Bifidobacterium and Ligilactobacillus. Steaming-refrigeration and extrusion-refrigeration effectively modulate starch digestibility of yam flour and may benefit glucose metabolism through enhanced SCFA production and probiotic enrichment. They are more suitable for processing glucose-friendly foods. (Copyright © 2026 Elsevier Ltd. All rights reserved.) |
| Competing Interests: | Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. |
| Contributed Indexing: | Keywords: Colonic fermentation; Digestibility of starch; Estimated glycemic index; Yam flour |
| Substance Nomenclature: | 9005-25-8 (Starch) 0 (Fatty Acids, Volatile) |
| Entry Date(s): | Date Created: 20260412 Date Completed: 20260715 Latest Revision: 20260715 |
| Update Code: | 20260715 |
| DOI: | 10.1016/j.foodchem.2026.149101 |
| PMID: | 41965952 |
| Βάση Δεδομένων: | MEDLINE |
| ISSN: | 1873-7072 |
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| DOI: | 10.1016/j.foodchem.2026.149101 |