Stale bread waste recycling as ingredient for fresh oven-baked white bread: Effects on dough viscoelasticity, bread molecular organization, texture and starch digestibility.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12442
Abstract: BACKGROUND Wasted food produced for human consumption is estimated at 33% globally, and bread is the food product with the highest percentage. There is an ongoing drive for reincorporate food waste still useful and safe,… read more here.
Keywords: starch digestibility; white bread; starch; waste ... See more keywords
Physicochemical properties and starch digestibility of whole grain sorghums, millet, quinoa and amaranth flours, as affected by starch and non-starch constituents.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.04.019
Abstract: Minor grains such as sorghum, millet, quinoa and amaranth can be alternatives to wheat and corn as ingredients for whole grain and gluten-free products. In this study, influences of starch structures and other grain constituents… read more here.
Keywords: millet quinoa; quinoa amaranth; starch digestibility; whole grain ... See more keywords
In vivo study on the slow release of glucose in vacuum fried matrices.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.10.118
Abstract: In vitro studies have shown that vacuum frying may be an effective process to reduce starch digestibility as it may limit gelatinization; this is significant as overconsumption of starchy foods contributes to obesity and type… read more here.
Keywords: study slow; vivo study; starch digestibility; slow release ... See more keywords
Rice and common bean blends: Effect of cooking on in vitro starch digestibility and phenolics profile.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.127908
Abstract: This study aims to evaluate the effects of in vitro digestion of rice and common bean blends on phenolics content and profile. Black and carioca beans were used as common bean sources. Blends consisted of… read more here.
Keywords: rice; starch digestibility; bean blends; common bean ... See more keywords
Physical and chemical kernel traits affect starch digestibility and glycemic index of cooked maize flours.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.130953
Abstract: Maize starch is an important carbohydrate source in human diet, and its digestion contributes to the postprandial blood glucose level. This article describes in vitro starch digestibility and its relation to endosperm hardness and composition… read more here.
Keywords: cooked maize; maize flours; starch digestibility; glycemic index ... See more keywords
Characterization of rice glutelin fibrils and their effect on in vitro rice starch digestibility
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.105918
Abstract: Abstract Here we investigated and characterized the formation of thermal-induced rice glutelin fibrils at 85 °C and pH 2.0. The potential effects of rice glutelin fibrils on the in vitro starch digestibility were also evaluated. Thioflavin… read more here.
Keywords: starch digestibility; glutelin fibrils; rice glutelin; rice ... See more keywords
Effects of gums on physical properties, microstructure and starch digestibility of dried-natural fermented rice noodles.
Sign Up to like & getrecommendations! Published in 2018 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2017.12.121
Abstract: The effects of gums including carboxymethyl cellulose (CMC), xanthan gum (XG) and guar gum (GG) on physical properties, microstructure and starch digestibility of dried-natural fermented rice noodles were investigated. The gums, each at 0.05 and… read more here.
Keywords: rice; fermented rice; starch digestibility; physical properties ... See more keywords
Long glucan chains reduce in vitro starch digestibility of freshly cooked and retrograded milled rice
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2019.02.001
Abstract: Understanding the structural factors related to the starch digestibility of cooked milled rice grains is important in mitigating the impact of diet-related diseases. In this study, changes in starch structure of rice during in vitro… read more here.
Keywords: rice; long glucan; milled rice; starch digestibility ... See more keywords
The composition of floury and vitreous endosperm affects starch digestibility kinetics of the whole maize kernel
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2020.103079
Abstract: Abstract Maize grain starch is the major energy source in animal nutrition, and its high digestion and utilization largely depend on endosperm traits and the structure of the starch-lipoprotein matrix. The aim of this work… read more here.
Keywords: vitreous endosperm; starch digestibility; digestibility; floury vitreous ... See more keywords
Modelling of heat and water transport in plantain during steeping to predict gelatinization and in vitro starch digestibility
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2018.04.022
Abstract: Abstract A better understanding of starch-process interactions is the key point to better control banana starch digestibility and degree of cooking. This study aims at investigating and modelling the evolution of both the degree of… read more here.
Keywords: water; starch digestibility; transport; gelatinization ... See more keywords
Matcha-fortified rice noodles: Characteristics of in vitro starch digestibility, antioxidant and eating quality
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111852
Abstract: Abstract Matcha (MT), the finely ground powder of green tea leaves, is increasingly used as a nutritional food ingredient due to its large content of polyphenols. In this work, rice noodles were fortified with 0,… read more here.
Keywords: vitro starch; matcha; rice noodles; starch digestibility ... See more keywords