Exploring SDS Applications Innovative Preparation Methods Unlocking the potential of SDS involves meticulous preparation through physical modification methods. Heat-moisture treatment (HMT) takes center stage, significantly enhancing SDS content in native starches. The intriguing interaction of beta-cyclodextrin (β-CD) with paddy starch emerges as a promising avenue, opening new doors for increasing SDS yield. Digestibility Factors The […]
As a new functional component or ingredient in novel product development, Slowly Digestible Starch (SDS) can be widely used in solid or liquid processed food products, nutritional supplements, and drug preparations (tablets, emulsions, and suspensions). The amount of SDS added is selected to confer the desired functional properties, digestibility, and glucose release rate or some […]
Studies of the benefits of Slowly Digestible Starch (SDS) are limited. The potential health benefits of SDS are linked to stable glucose metabolism, diabetes management, mental performance, and satiety. Slowly Digestible Starch (SDS) and the Metabolic Response The metabolic effects of carbohydrates, particularly glucose, are related to the rate of carbohydrate absorption after a meal. […]
Postprandial Glycemic Response The slow digestion property of Slowly Digestible Starch (SDS) products can be confirmed with a postprandial glycemia test. The microencapsulation of normal cornstarch by zein protein was investigated, and the starch capsules displayed a significant increase in SDS. In a further in vivo study using a mouse model, both the cornstarch material […]
An apparent direct negative relationship between large granules and starch digestibility was reported in 1922. Many studies have since confirmed this relationship. Lindeboom reported that small barley and wheat starch granules are hydrolyzed faster than large granules. Singh et al. observed significant differences between the enzymatic hydrolysis of different native potato starches when fractionated according […]
Native starch is a good texture stabilizer and regulator of food systems, but factors such as its low shear resistance, thermal resistance, and high tendency to retrogradation restrict its use in some food applications. Starch is commonly modified both chemically and physically to generate starches with special functional properties. However, most industries (especially the food […]
Unraveling the World of Starch Digestibility: Slowly Digestible Starch (SDS) and its Future Horizons Starch, the unsung hero of the carbohydrate realm, stands as a cornerstone in human nutrition, rivaling even cellulose in abundance on our planet. As a vital component of staple foods, starch plays a crucial role in maintaining metabolic energy levels, impacting […]