ソルガム乾燥麺のデンプン消化性に対する各種加熱処理の影響
This study examined how roasting, microwave, stir-frying, and heat-moisture treatment (HMT) of sorghum grains affect starch digestibility in dried noodles prepared from sorghum-wheat flour blends. Among all pretreatments, HMT produced noodles with the greatest resistant starch content and the lowest rapidly digestible starch fraction. Hydrolysis kinetic parameters and estimated glycemic index values declined across all treated samples. Structural analyses revealed reductions in amylopectin short-chain proportions and molecular weight. X-ray diffraction showed that HMT and roasting increased relative crystallinity, whereas microwave and stir-frying reduced it. FTIR analysis indicated that short-range molecular order and intramolecular hydrogen bond intensity were elevated by all thermal treatments. Scanning electron microscopy revealed a denser, smoother noodle microstructure with fewer pores and cracks in treated samples. These structural modifications collectively explain the observed reduction in starch digestion rates.
Thermal pretreatments reduce amylopectin short-chain fractions, alter crystallinity, strengthen intramolecular hydrogen bonds, and produce a denser microstructure, collectively limiting enzyme accessibility to starch and thereby slowing digestion rates.
The delivery route is not clearly identifiable from this paper. For hydrogen intake, inhalation is the most efficient route; inhalation, however, carries explosion risk (empirical LFL of 10%; high-concentration devices are not recommended).
See also:
https://h2-papers.org/en/papers/32236175