Page 35 - FoodFocusThailand No.241 May 2026

SPECIAL FOCUS

- Bioactive Delivery System: compounds. The fiber in pulses consists of both soluble fiber, which helps
Bioactive compounds often lose reduce cholesterol, and insoluble fiber with prebiotic properties that promote the
efficacy due to production conditions production of short-chain fatty acids (SCFAs). Additionally, pulses contain complex
or digestion. Microencapsulation with carbohydrates that delay digestion and glucose absorption. Beyond their nutritional
modified starch enhances the stability value, pulses support environmental sustainability, leading to an increasing trend
and delivery of these substances. of utilizing pulse-based flours as functional ingredients in bakery products.
Studies show that encapsulated Functional flour innovation is a key driver for alternative bakery products. It
probiotics can survive heat and offers comprehensive benefits, including superior sensory quality, clear health
storage for over 2 log cycles. advantages, and value addition for bakery products as the functional foods of
the future.
Resistant Starch Group:
Blood Glucose Regulation
Starch digestion that triggers rapid More Information Service Info C004
and continuous glucose release can
increase the risk of type 2 diabetes,
inflammation, and insulin resistance.
Consequently, Resistant Starch (RS)
and Slowly Digestible Starch (SDS)
have been developed to delay
glucose release, aiding in blood
sugar control and prolonging satiety.
RS can be produced through various
methods: chemical modification (e.g.,
acid or heat treatment), physical
modification (e.g., heat-moisture,
ultrasound, and pressure), and
enzymatic modification (e.g., using
amylase with pullulanase or acid).
Additionally, RS occurs naturally in
sources such as mung bean starch
and unripe banana starch.
Human clinical studies have
shown that incorporating RS,
such as high-amylose starch and
acetylated corn starch, into biscuits
increases beneficial gut microbiota
and enhances the production of
short-chain fatty acids (SCFAs),
which support the immune system.
Furthermore, supplementing dietary
fiber from cereal bran or fruit peels
can further reduce the glycemic index
(GI) of bakery products. However,
the use of RS may influence sensory
attributes. Therefore, precise
adjustment of starch substitution
levels, baking temperature, and time
is essential to ensure optimal quality
and consumer acceptance.
Pulse-Based Flour Group:
Innovative Ingredients for
Health and Sustainability
Pulse-based flours are derived from
the legume family (Leguminosae),
including mung beans, red beans,
chickpeas, lentils, and faba beans.
These flours are rich in protein, fiber,
vitamins, minerals, and bioactive

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