In this study, we investigated the structural properties and digestibility of wheat starch treated with octenyl succinic anhydride (OSA). For the experiment, the samples were reacted with 2, 4, 6, 8, and 10% OSA (pH 8.5–9.0) for 2 h. A light micrograph showed that there was no difference in the morphology and Maltese cross between native and OSA-treated starch. The X-ray diffraction (XRD) patterns of the native and OSA-treated starches showed typical A-type diffraction. In addition, the Fourier transform infrared (FT-IR) spectrum showed a distinct carbonyl peak at approximately 1730 cm⁻¹, indicating the stretching vibration of the C=O bond of the ester group. The degree of substitution (DS) and content of resistant starch (RS) increased with increasing concentrations of treated OSA because of the increase in ester bonds. In particular, RS was thermostable compared to the RS content in uncooked and cooked starch. Blood glucose levels and response in vivo decreased as the OSA concentration increased. Treatment of wheat starch with 8% OSA concentration produced 35.6% heat-stable resistant starch. These results suggest that starch modified with OSA can be used to produce functional foods for diabetes.

This study investigated the quality characteristics of gluten-free noodles produced by adding pregelatinized rice flour prepared using three different drying methods: hot air drying (HD), freeze drying (FD), and twin-screw extruder drying (ED). HD and FD samples were prepared by steam gelatinizing rice flour for 30 min and drying at 65 °C or freeze drying, respectively. The color of noodles with added pregelatinized rice flour showed a decrease in lightness (L*) and an increase in yellowness (b*) in the order of HD, FD, and ED. The texture characteristics showed that the experimental groups with added pregelatinized rice flour had higher hardness, and the ED-15 sample exhibited the highest values for springiness, cohesiveness, gumminess, and chewiness. The tension profiles of cooked noodles were found to be in the order of wheat (0.312 N), ED-15 (0.158 N), FD-15 (0.145 N), and HD-15 (0.133 N). The cooking loss (turbidity) of the noodles made with pregelatinized rice flour ascended in the order of wheat (0.160), ED-15 (0.507), FD-15 (0.765), and HD-15 (1.172). Therefore, pregelatinized rice flour produced through twin-screw extrusion drying is deemed suitable for the production of gluten-free noodles. The results of this study show that gluten-free noodles can be made without gluten by using pregelatinized rice flour.

This study investigated the properties of starch isolated from Betaone barley (high β-glucan content of 11.32%), waxy-type Hwanggeumchal barley, and non-waxy type Hyeyang barley using water or 0.2% NaOH. Starch isolated with NaOH contained 4.79% damaged starch, 0.17% protein, 0.01% β-glucan, and 0.20% crude fat, while starch isolated with water contained 2.95%, 1.91%, 0.10%, and 0.31%, respectively. The starch granule were oval in shape, with particle sizes ordered as follows: Betaone (4.9 μm), Hwanggeumchal (8.9 μm), and Hyeyang (13.6 μm). Thermal properties revealed, that gelatinization onset, peak, and end temperatures increased with particle size. NaOH isolation was found to be more effective than water isolation in removing proteins, but resulted in higher levels of damaged starch and partially disrupted the crystalline structure.

Radishes (Raphanus sativus L.) have attracted interest as functional foods containing various bioactive components. Among them, sulforaphane (SFN), an isothiocyanate compound, is known for its potent antioxidant and anticancer properties. This study aimed to extract, purify, and identify SFN and SFN-derived compound X (SFN-DX), a dietary sulfur-containing bioactive compound, from freeze-dried radishes. High-performance liquid chromatography analysis revealed that the freeze-dried radish extract contained 13.262 mg/g SFN-DX. A major peak was detected with a f of 12.713 min, closely matching that of the SFN standard (RT = 12.883 min). SFN-DX was subsequently isolated with 99% purity through preparative liquid chromatography. Structural elucidation confirmed that SFN-DX is a derivative of SFN and shares characteristic features with isothiocyanates. The storage stability of purified SFN-DX was evaluated under various temperatures (−18 °C, 4 °C, 20 °C, and 40 °C) and storage durations (1 week and 1 month). A significant reduction in compound purity was observed at elevated temperatures and during prolonged storage. Accordingly, −18 °C was identified as the optimal storage temperature for preserving the stability of SFN-DX. Collectively, these findings provide a scientific basis for the efficient extraction, structural analysis, and storage of dietary sulfur-containing compounds derived from radishes.

Starch digestion raises blood glucose levels and is associated with cardiovascular diseases, diabetes, metabolic syndrome, and obesity. Hence, developing methods for controlling starch digestion is important. In this study, we prepared noodles from wheat flour containing malic-acid-modified starch (MAS), which contains a high proportion of thermostable resistant starch (RS). The quality and digestibility characteristics of these MAS-added noodles were evaluated to determine the optimal formulation. MAS was prepared by physicochemically modifying native wheat starch by adding 4 M malic acid and heating at 130 °C for 7 h. MAS-added noodles were produced by preparing a flour mixture in which 5–30% wheat flour was replaced with MAS. Compared to traditional wheat flour noodles, the addition of MAS resulted in inferior texture, extensibility, and cooking properties, along with higher solid losses, which negatively affect noodle quality. Nevertheless, less-rapidly digestible starch and more RS were observed at higher MAS levels. The inclusion of 10% MAS was found to afford the highest RS content while maintaining noodle quality similar to that of commercially available wheat flour; this formulation was determined to be optimal for producing MAS-added noodles. Therefore, MAS, with its enhanced thermostable RS content, is a promising low-calorie ingredient for use in the food industry. Further research into MAS and the development of MAS-based food products may promote the development of new and diverse low-calorie food options.