In vitro starch digestibility, degree of gelatinization and functional properties of twin screw prepared cereal-legume pasta
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2017.03.001
Abstract: Abstract The investigation explores the possibility of utilizing legume flour (pigeon pea:10–30%) and brown rice flour (35–45%) for production of pasta using twin screw extruder. RSM was used to analyse the effect of feed moisture… read more here.
Keywords: pasta; twin screw; vitro starch; 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
Effect of process-induced common bean hardness on structural properties of in vivo generated boluses and consequences for in vitro starch digestion kinetics
Sign Up to like & getrecommendations! Published in 2019 at "British Journal of Nutrition"
DOI: 10.1017/s0007114519001624
Abstract: Abstract In the present study, we evaluated the effect of process-induced common bean hardness on structural properties of in vivo generated boluses and the consequences for in vitro starch digestion. Initially, the impact of human… read more here.
Keywords: starch digestion; process induced; vitro starch; structural properties ... See more keywords
Variability in waxy (Wx) allele, in-vitro starch digestibility, glycemic response and textural behaviour of popular Northern Himalayan rice varieties
Sign Up to like & getrecommendations! Published in 2021 at "Scientific Reports"
DOI: 10.1038/s41598-021-91537-0
Abstract: Eight commonly cultivated and consumed rice varieties of Northern Himalayan regions and a popular high amylose rice variety were characterized at Wx locus and evaluated for resistant starch (RS), in-vitro starch digestibility, predicted glycemic index… read more here.
Keywords: rice; starch digestibility; vitro starch; northern himalayan ... See more keywords
Structure, Physicochemical Properties, and In Vitro Starch Digestibility of Yellow Pea Flour Modified with Different Organic Acids
Sign Up to like & getrecommendations! Published in 2017 at "Cereal Chemistry"
DOI: 10.1094/cchem-03-16-0068-fi
Abstract: The objective of this study was to produce a pea flour ingredient with higher slowly digestible (SDS) and resistant (RS) starch fractions for functional food applications. Heat-moisture treated flour (HMTF) in the presence of citric,… read more here.
Keywords: pea flour; starch digestibility; vitro starch; structure physicochemical ... See more keywords
Effect of the Addition of Soluble Dietary Fiber and Green Tea Polyphenols on Acrylamide Formation and In Vitro Starch Digestibility in Baked Starchy Matrices
Sign Up to like & getrecommendations! Published in 2019 at "Molecules"
DOI: 10.3390/molecules24203674
Abstract: Starch digestibility may be affected by food microstructural changes, as well as by specific interactions with some biomolecules, such as soluble dietary fibers (SDFs). It is well-known that acrylamide (AA) is a toxic and potentially… read more here.
Keywords: vitro starch; starch digestibility; soluble dietary; starch ... See more keywords