Influence of Guar Gum on the In Vitro Starch Digestibility—Rheological and Microstructural Characteristics

J.H. Cummings, M.B. Roberfroid, Members of the Paris Carbohydrate Group, A new look at dietary carbohydrates: chemistry, physiology and health. Eur. J Clinic. Nutr. 51, 417–423 (1997)

H.N. Englyst, S.M. Kingman, J.H. Cummings, Classification and measurement of nutritionally important starch fractions. Eur. J Clinic. Nutr. 46(Suppl. 2), S33–S50 (1992)

U. Lehmann, F. Robin, Slowly digestible starch—its structure and health implications: a review. Trends Food Sci. Technol. 18, 346–355 (2007)

P.A. Williams, G.O. Phillips, Gums: Properties of Individual Gums, in Encyclopedia of Food Sciences and Nutrition, ed. by B. Caballero et al. (Academic, San Diego, 2003), pp. 2992–3001

L. Kaur, J. Singh, The Role of Galactomannan Seed Gums in Diet and Health—Review, in Recent Progress in Medicinal Plants, Vol. 24, ed. by J.N. Govil, V.K. Singh (Studium Press, Texas, 2009), pp. 329–343

N. Shahzadi, M.S. Butt, M.K. Sharif, M. Nasir, Effect of guar gum on the serum lipid profile of Sprague Dawley rats. Lebens. Wissen. Technol. 40, 1198–1205 (2007)

M.A. Eastwood, E.R. Morris, Physical properties of dietary fiber that influence physiological function: a model for polymers along the gastrointestinal tract. Am. J. Clin. Nutr. 55, 436–442 (1992)

P.R. Ellis, V.J. Burley, A.R. Leeds, D.B. Peterson, A guar enriched wholemeal bread reduces postprandial glucose and insulin responses. J Human Nutr. Diet. 1, 77–84 (1988)

C. Cherbut, E. Albina, M. Champ, J.L. Doublier, G. Lecannu, Action of guar gum on the viscosity of digestive contents and on gastrointestinal motor function in pigs. Digestion 4, 205–213 (1990)

P.R. Ellis, P. Rayment, Q. Wang, A physico-chemical perspective of plant polysaccharides in relation to glucose absorption, insulin secretion and the entero-insular axis. Proc. Nutr. Soc. 55, 881–898 (1996)

C.A. Edwards, I.T. Johnson, N.W. Read, Do viscous polysaccharides slow absorption by inhibiting diffusion or convection. Eur. J. Clin. Nutr. 42, 307–312 (1998)

C.A. Edwards, Gums: Dietary Importance, in Encyclopedia of Food Sciences and Nutrition, ed. by B. Caballero et al. (Academic, San Diego, 2003), pp. 3007–3012

D.J.A. Jenkins, D. Reynolds, B. Slavin, A.R. Leeds, A.L. Jenkins, E.M. Jepson, Dietary fibre and blood lipids: treatment of hypercholesterolemia with guar crisp bread. Am. J. Clin. Nutr. 33, 575–581 (1980)

J. Tomlin, N.W. Read, C.A. Edwards, B.I. Duerden, The degradation of guar gum by a fecal incubation system. Br. J. Nutr. 55, 481–486 (1986)

E.C. Titgemeyer, L.D. Bourquin Jr., G.C. Fahey, K.A. Garleb, Fermentability of various fiber sources by human fecal bacteria in vitro. Am. J. Clin. Nutr. 53, 1418–1424 (1991)

Pharmacopeia, U. S. pharmacopeia, simulated gastric fluid, TS, simulated intestinal fluid, TS, United States Pharmacopeial Convention, vol. 24, The national formulary 9 (U.S. Pharmacopeia Board of Trustees), Rockville, MD, USA, p 2235 (2000)

J. Monro, S. Mishra, E. Blandford, J. Anderson, R. Genet, Potato genotype differences in nutritionally distinct starch fractions after cooking, and cooking plus storing cool. J. Food Compos. Anal. 22, 539–545 (2009)

I. Goni, A. Garcia-Alonso, F. Saura-Calixto, A Starch hydrolysis procedure to estimate glycemic index. Nutr. Res. 17, 427–437 (1997)

M. Anguita, J. Gasa, S.M. Martín-Orúe, J.F. Pérez, Study of the effect of technological processes on starch hydrolysis, non-starch polysaccharides solubilization and physicochemical properties of different ingredients using a two-step in vitro system. Animal Feed Sci. Technol. 129, 99–115 (2006)

G. Savary, S. Handschin, B. Conde-Petit, N. Cayot, J.L. Doublier, Structure of polysaccharide-starch composite gels by rheology and confocal laser scanning microscopy: effect of the composition and the preparation procedure. Food Hydrocoll. 22, 520–530 (2008)

B.W. Wolf, L.L. Bauer, G.C. Fahey Jr., Effects of chemical modification on in vitro rate and extent of food starch digestion: an attempt to discover a slowly digested starch. J. Agric. Food Chem. 47, 4178–4183 (1999)

Z.-U. Rehman, W.R. Shah, Thermal heat processing effects on antinutrients, protein and starch digestibility of food legumes. Food Chem. 91, 327–331 (2005)

D.J.A. Jenkins, M.J. Thorne, T.M.S. Wolever, A.L. Jenkins, A.V. Rao, L.U. Thompson, The effect of starch–protein interaction in wheat on the glycemic response and rate of in vitro digestion. Am. J. Clin. Nutr. 45, 946–951 (1987)

C. Timothy, C. Crowe, S.A. Seligman, L. Copeland, Inhibition of enzymic digestion of amylose by free fatty acids in vitro contributes to resistant starch formation. J. Nutr. 130, 2006–2008 (2000)

P.R. Ellis, F.G. Roberts, A.G. Low, L.M. Morgan, The effect of high-molecular-weight guar gum on net apparent glucose absorption and net apparent insulin and gastric inhibitory polypeptide production in the growing pig: relationship to rheological changes in jejunal digesta. Br. J. Nutr. 74, 539–556 (1995)

L.W. Koh, S. Kasapis, K.M. Lim, C.W. Foo, Structural enhancement leading to retardation of in vitro digestion of rice dough in the presence of alginate. Food Hydrocoll. 23, 1458–1464 (2009)

J. Singh, L. Kaur, O.J. McCarthy, Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications—a review. Food Hydrocoll. 21, 1–22 (2007)

J. Singh, L. Kaur, O.J. McCarthy, Potato Starch and its Modification, in Advances in Potato Chemistry and Technology, ed. by J. Singh, L. Kaur (Academic, USA, 2009), pp. 273–318

J. Singh, O.J. McCarthy, H. Singh, Physico-chemical and morphological characteristics of New Zealand Taewa (Maori potato) starches. Carbohydr. Polym. 64, 569–581 (2006)

L. Kaur, J. Singh, H. Singh, O.J. McCarthy, Starch–cassia gum interactions: a microstructure-rheology study. Food Chem. 111, 1–10 (2008)

J.-Y. Song, J.-Y. Kwon, J. Choi, Y.-C. Kim, M. Shin, Pasting properties of non-waxy rice starch–hydrocolloid mixtures. Starch 58, 223–230 (2006)

M.A. Rao, Rheology of Fluid and Semisolid Foods: Principles and Applications (LLC, New York, 2007), pp. 153–222

S. Uribe, J.G. Sampedro, Measuring solution viscosity and its effect on enzyme activity. Biol. Proced. Online 5, 108–115 (2003)

S.B. Ross-Murphy, Rheological Methods, in Biophysical Methods in Food Research, ed. by H.W.-S. Chan (Blackwell, Oxford, 1984), pp. 138–199

T. Nagano, E. Tamaki, T. Funami, Influence of guar gum on granule morphologies and rheological properties of maize starch. Carbohydr. Polym. 72, 95–101 (2008)

N.J. Atkins, R.M. Abeysekera, A.W. Robards, The events leading to the formation of ghost remnants from the starch granule surface and the contribution of the granule surface to the gelatinization endotherm. Carbohydr. Polym. 36, 193–204 (1998)

M. Obanni, J.N. BeMiller, Ghost microstructures of starch from different botanical sources. Cereal Chem. 73, 333–337 (1996)