Ice cream cone fortified with spent coffee ground: Chemical composition, quality and sensory characteristics, and in vitro starch digestibility.

The objective of the study was to evaluate the effect of the incorporation of spent coffee grounds in ice cream cones on the quality, sensory characteristics, and in vitro starch digestibility. The incorporation of spent coffee grounds in ice cream cones increased the content of dietary fiber and phenolic compounds. However, the quality and texture characteristics decreased with the addition of spent coffee grounds. The in vitro starch digestibility decreased significantly, resulting in a significant increase in resistant starch content. Fitting starch digestibility using the LOS-plot model revealed the presence of two sequential first-order digestion rates. Sensory analysis revealed that the panelists well accepted ice cream cones fortified with spent coffee grounds. The results suggest that spent coffee grounds are a potential ingredient for the formulation of food matrices with reduced starch digestibility, which contributes to the prevention of chronic degenerative diseases such as type II diabetes.

Effect of gelatinization degree on emulsification capacity of corn starch esterified with octenyl succinic acid.

Normal corn starch (∼26% amylose content) was subjected to different degrees of extrusion-based pregelatinization (55, 75, and 95%) to improve the efficiency of octenyl succinic anhydride (OSA) esterification. The partial disruption of the native semi-crystalline structure was verified with X-ray diffraction and Fourier transform infrared analysis. It was found that partial gelatinization (pregelatinization) reduced the relative crystallinity, which is an effect that was magnified by OSA esterification. Polarized and scanning electron microscopies revealed gradual destruction of the starch granules, yielding a fraction of insoluble remnants for high gelatinization degrees. The emulsification index showed a marked increase of about 18% by single extrusion treatment. However, fully stable emulsions (emulsification index = 1.0) were obtained by dual extrusion-esterification treatment. The hardness of hydrogels was reduced by pregelatinization. Principal component analysis revealed that most starch characteristics were mutually interdependent and that the impact of gelatinization degree was independent of the impact of OSA esterification.

Influence of gelatinization degree and octenyl succinic anhydride esterification on the water sorption characteristics of corn starch.

The effects of gelatinization degree (GD) and octenyl succinic anhydride (OSA) esterification in the sorption-desorption characteristics of normal corn starch (NCS) were studied. NCS was subjected to different GD (53, 70, and 96%) with an extruder and lyophilized. FTIR analysis revealed that GD increased the hydrated (995/1022 ratio) and decreased the short-range ordered (1022/1047 ratio). The equilibrium sorption-desorption curve of starches was obtained for water activities up to 0.95 and fitted with the Guggenheim-Anderson-de Boer (GAB) model. Gelatinization of corn starch decreased its water sorption capacity, increased its sorption hysteresis and decreased its monolayer moisture content. OSA treatment of NCS reduced the water sorption capacity, hysteresis, and monolayer moisture content as reflected by slight variations of these parameters with the GD. A principal component analysis showed that GD and OSA esterification are mutually independent treatments, which can provide different effects on the water sorption characteristics of NCS.

In vitro digestibility characteristics of octenyl succinic acid (OSA) modified starch with different amylose content.

The effect of amylose content in the in vitro digestibility of non-modified and OSA-modified corn starch was studied. Corn starches with different amylose content (waxy, normal and Hylon VII) were treated with 3% OSA solution. In vitro digestibility tests showed that OSA treatment reduced the fraction of fastly digestible starch, an effect that was more pronounced for cooked starch. The amylose content was negatively linked to the decrease of in vitro digestion. HPSEC analysis was conducted to gain insights on the effect of OSA-treatment on in vitro digestibility. The results showed an increase of the molecular weight of starch chains. Besides, the molecular weight increase was similar for amylose and amylopectin fractions. This suggests that OSA could be acting as a cross-linking agent between starch chains, reducing the susceptibility to amylolysis. Overall, OSA treatment induced the formation of more complex starch chains, offering more resistance for amylolytic reactions.