Work

Effect of sequential hydrothermal treatments on the physicochemical properties and in vitro digestibility of bitter vetch (vicia ervilia) starch

Year: 2025

Type: article

Abstract: This study evaluated the effects of single (heat-moisture treatment (HMT) and annealing (ANN)) and sequential (HMT-ANN and ANN-HMT) modifications on the physicochemical and digestibility properties of bitter vetch starch (BVS). Pasting analyses revealed reductions in peak, breakdown, and setback viscosities alongside increased pasting temperatures, while DSC confirmed elevated gelatinization temperatures and enthalpy. XRD and FTIR analyses indicated increased crystallinity (from 33.51 to 41.78%) and short-range molecular order (from 0.9812 to 0.9885), whereas SEM revealed primarily internal morphological changes. Gel hardness was reduced following HMT (222.1 ± 9.1 g) and HMT-ANN (253.6 ± 9.3 g), suggesting dense crystallinity and limited chain mobility hindered firm gel formation. In vitro digestibility assays showed that both treatments increased resistant and slowly digestible starch fractions by approximately 1.5- and 4-fold, respectively, indicating potential for low-glycemic food applications. These findings highlight the promising role of HMT-ANN treatments in tailoring BVS functionality for clean-label, health-promoting food systems.

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2025.146434

Authors: Mohammad Tarahi, Sara Hedayati, Carolyn T. Mejares, Mina Dokouhaki, Mehrdad Niakousari

Institutions: Shiraz University, RMIT University, Shiraz University of Medical Sciences

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $4,930