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The physicochemical and simulated digestive characteristics of yam flours processed by different thermal processing methods.

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Title: The physicochemical and simulated digestive characteristics of yam flours processed by different thermal processing methods.
Authors: 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.
Source: Food chemistry [Food Chem] 2026 Jun 15; Vol. 514, pp. 149101. Date of Electronic Publication: 2026 Apr 02.
Publication Type: Journal Article; Evaluation Study; Comparative Study
Language: English
Journal Info: 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.
MeSH Terms: 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
Abstract: 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
Database: MEDLINE
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  Data: The physicochemical and simulated digestive characteristics of yam flours processed by different thermal processing methods.
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  Data: <searchLink fieldCode="AU" term="%22Huang+Y%22">Huang Y</searchLink>; 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.<br /><searchLink fieldCode="AU" term="%22Deng+M%22">Deng M</searchLink>; Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China.<br /><searchLink fieldCode="AU" term="%22Jia+X%22">Jia X</searchLink>; 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.<br /><searchLink fieldCode="AU" term="%22Dong+L%22">Dong L</searchLink>; 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.<br /><searchLink fieldCode="AU" term="%22Huang+F%22">Huang F</searchLink>; 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.<br /><searchLink fieldCode="AU" term="%22Ma+Q%22">Ma Q</searchLink>; 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.<br /><searchLink fieldCode="AU" term="%22Zhang+M%22">Zhang M</searchLink>; 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.<br /><searchLink fieldCode="AU" term="%22Liang+S%22">Liang S</searchLink>; 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.<br /><searchLink fieldCode="AU" term="%22Chen+Y%22">Chen Y</searchLink>; 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.<br /><searchLink fieldCode="AU" term="%22Li+F%22">Li F</searchLink>; College of Food Science and Engineering, Tianjin University of Science &Technology, Tianjin 300457, China.<br /><searchLink fieldCode="AU" term="%22Zhang+R%22">Zhang R</searchLink>; 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.
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  Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2026 Jun 15; Vol. 514, pp. 149101. <i>Date of Electronic Publication: </i>2026 Apr 02.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Applied+Science+Publishers%22">Elsevier Applied Science Publishers </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>7702639 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7072 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203088146%22">03088146 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem <i>Subsets: </i>MEDLINE
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  Data: <searchLink fieldCode="MM" term="%22Dioscorea%22">Dioscorea*</searchLink>/<searchLink fieldCode="MM" term="%22Dioscorea+chemistry%22">chemistry</searchLink> <br /><searchLink fieldCode="MM" term="%22Dioscorea%22">Dioscorea*</searchLink>/<searchLink fieldCode="MM" term="%22Dioscorea+metabolism%22">metabolism</searchLink> <br /><searchLink fieldCode="MM" term="%22Flour%22">Flour*</searchLink>/<searchLink fieldCode="MM" term="%22Flour+analysis%22">analysis</searchLink> <br /><searchLink fieldCode="MM" term="%22Food+Handling%22">Food Handling*</searchLink>/<searchLink fieldCode="MM" term="%22Food+Handling+methods%22">methods</searchLink><br /><searchLink fieldCode="MH" term="%22Starch%22">Starch</searchLink>/<searchLink fieldCode="MH" term="%22Starch+metabolism%22">metabolism</searchLink> ; <searchLink fieldCode="MH" term="%22Starch%22">Starch</searchLink>/<searchLink fieldCode="MH" term="%22Starch+chemistry%22">chemistry</searchLink> ; <searchLink fieldCode="MH" term="%22Plant+Tubers%22">Plant Tubers</searchLink>/<searchLink fieldCode="MH" term="%22Plant+Tubers+chemistry%22">chemistry</searchLink> ; <searchLink fieldCode="MH" term="%22Plant+Tubers%22">Plant Tubers</searchLink>/<searchLink fieldCode="MH" term="%22Plant+Tubers+metabolism%22">metabolism</searchLink> ; <searchLink fieldCode="MH" term="%22Fatty+Acids%2C+Volatile%22">Fatty Acids, Volatile</searchLink>/<searchLink fieldCode="MH" term="%22Fatty+Acids%2C+Volatile+metabolism%22">metabolism</searchLink> ; <searchLink fieldCode="MH" term="%22Digestion%22">Digestion</searchLink> ; <searchLink fieldCode="MH" term="%22Fermentation%22">Fermentation</searchLink> ; <searchLink fieldCode="MH" term="%22Hot+Temperature%22">Hot Temperature</searchLink> ; <searchLink fieldCode="MH" term="%22Humans%22">Humans</searchLink> ; <searchLink fieldCode="MH" term="%22Models%2C+Biological%22">Models, Biological</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: 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.<br /> (Copyright © 2026 Elsevier Ltd. All rights reserved.)
– Name: Abstract
  Label: Competing Interests
  Group: Ab
  Data: 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.
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  Data: <i>Keywords: </i>Colonic fermentation; Digestibility of starch; Estimated glycemic index; Yam flour
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        Value: 10.1016/j.foodchem.2026.149101
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        Text: English
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        StartPage: 149101
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      – SubjectFull: Starch metabolism
        Type: general
      – SubjectFull: Starch chemistry
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      – SubjectFull: Plant Tubers chemistry
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      – SubjectFull: Plant Tubers metabolism
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      – SubjectFull: Fatty Acids, Volatile metabolism
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      – SubjectFull: Dioscorea chemistry
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      – SubjectFull: Dioscorea metabolism
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      – TitleFull: The physicochemical and simulated digestive characteristics of yam flours processed by different thermal processing methods.
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