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Journal of Food and Nutrition Research
Súhrny čísla 3 / 2025
Trinh, K. S. – Nguyen, M. H. – Nguyen, T. G. – Nguyen, V. T.
Modification of water yam (Dioscorea alata) starch using thermal cyclic retrogradation: changes in structural, physicochemical properties and glycaemic index
Journal of Food and Nutrition Research, 64, 2025, č. 3, s. 194-207
Vinh Tien Nguyen, Faculty of Chemical and Food Technology, Ho Chi Minh City University of Technology and Education, 1 Vo Van Ngan, Thu Duc Ward, 700000 Ho Chi Minh City, Vietnam.
Original article
Received 10 April 2025; 1st revised 26 June 2025; accepted 11 August 2025; published online 25 August 2025.
Súhrn: As a primary dietary carbohydrate, starch can be modified to influence its digestibility and glycaemic response. Such modifications are crucial for developing food products aimed at mitigating chronic metabolic diseases, including diabetes and obesity. For the first time, we modified gelatinized water yam (Dioscorea alata) starch using a cyclic thermal retrogradation approach (1–9 cycles of 4 °C for 18 h then 30 °C for 6 h). The modification significantly altered the starch’s physicochemical, structural properties, and glycaemic index. Increasing retrogradation cycles correlated positively with syneresis, intrinsic viscosity, average molecular weight, degree of polymerization, and degree of relative crystallinity (DRC), while correlating negatively with amylose leaching, paste clarity, swelling power, and solubility. Fourier-transform infrared spectroscopy indicated progressive increases in molecular order and the emergence of new absorbance peaks. X-ray diffraction analysis confirmed a conserved B-type crystalline structure, but DRC increased with cycle number. Crucially, all retrograded starches displayed significantly reduced estimated glycaemic index (eGI) values relative to native starch; the sample after 9 thermal cycles yielded the lowest eGI. These findings demonstrate that cyclic thermal processing effectively modifies yam starch structure, enhancing crystallinity and substantially lowering its glycaemic response, making it a promising ingredient for developing functional foods beneficial for individuals with dietary restrictions or diabetes.
Kľúčové slová: water yam starch; retrogradation; starch modification; structural characteristics; physicochemical properties; glycaemic index
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jfnr-2025-3-pp194-207-trinh.pdf (PDF, 839 Kb, 102x)