ArticleFoods (Basel, Switzerland)2024
Impact of Cooking on Starch Digestibility in Foxtail Millets.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- A Comprehensive Review of Starches From Diverse Millets: Composition, Structure, Functionality, and Strategies for Genetic Improvement.Comprehensive reviews in food science and food safety · 2026Review
- The Effect of Thermal Modifications on the Physicochemical, Structural, Functional Properties and In Vitro Digestibility of Black Wheat Kernel and Whole-Grain Flour.Foods (Basel, Switzerland) · 2026Article
- Effect of traditional processing methods on the physicochemical, nutritional, and functional properties of little millet (Frontiers in nutrition · 2026Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
While the digestibility of millet starch has been studied considerably, the effects of cooking on starch digestibility in millet remain insufficiently understood. This study investigated the effects of cooking on in vitro enzymatic starch digestion in eight cooked millet flour cultivars by seeking its correlations with the changes in composition (moisture, total starch, protein, lipids, total dietary fiber, and phenolics), structure, and physicochemical properties. Compared to raw flours, cooked flours had a similar content of total starch and protein, a lower content of moisture, lipids, and total phenolic content, and a higher content of total dietary fiber. Cooking disrupted starch granules and crystalline structures in all eight millets, promoting the formation of starch-lipid complexes and reducing the paste viscosity (except for CS07). The in vitro starch digestion of eight millet flours were lower than that of rice flour. Correlation analysis results revealed that in vitro starch digestibility in cooked millet flours was related to the amounts of starch-lipid complexes and the total dietary fiber content. These findings demonstrated that interactions between starch and other components during cooking are the key determinants for the digestion of starch in cooked foods.
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Registered trials
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