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Structural Basis of Resistant Starch (RS) in Bread: Natural and Commercial Alternatives

Foods, 2019
Bread is categorized as having a high amount of rapidly digested starch that may result in a rapid increase in postprandial blood glucose and, therefore, poor health outcomes. This is mostly the result of the complete gelatinization that starch undergoes
Laura Roman, Mario M. Martinez
doaj   +1 more source

PENGARUH PERBEDAAN EKSTRAKSI LIPID TERHADAP GELATINASASI DAN RETROGRADASI TEPUNG MLINJO (Gnetum gnemon) [Effects of Different Lipid Extractions on Gelatinization and Retrogradation of Bitter Nuts (Gnetum gnemon) Starch]

Jurnal Teknologi dan Industri Pangan, 2004
The effect of different lipid extraction on gelatinization and retrogradation of bitter nuts (Gnetum gnemon) starch was studied by the measurement of starch-lipids complex formation using differential scanning calorimetry.
Tri Agus Siswoyo
doaj  

Effects of Pressure, Temperature, Treatment Time, and Storage on Rheological, Textural, and Structural Properties of Heat-Induced Chickpea Gels

Foods, 2015
Pressure-induced gelatinization of chickpea flour (CF) was studied in combination with subsequent temperature-induced gelatinization. CF slurries (with 1:5 flour-to-water ratio) and CF in powder form were treated with high hydrostatic pressure (HHP ...
María Dolores Alvarez, Raúl Fuentes, Wenceslao Canet   +2 more
doaj   +1 more source

Preparation and physicochemical properties: a new extruded rice using cassava starch and broken rice flour

Frontiers in Sustainable Food Systems
With the increasing demand for nutrition and health, many researchers are trying to develop a rice product with lower aging rate and convenient nutrient fortification.
Wen Xia, Wen Xia, Yanyun Lin, Fei Wang, Yunfei Liu, Rui Hai Liu   +5 more
doaj   +1 more source

The Prebiotic Index of Dried-Growol Made with Different Cassava Varieties and Cooking Methods

Caraka Tani: Journal of Sustainable Agriculture
Cassava is a staple food source of carbohydrates that contain high starch levels. However, low amylose starch consumption can result in increased postprandial blood sugar. Therefore, it is necessary to provide food based on cassava, such as dried-growol,
Chatarina Wariyah, Nurul Huda, Agus Slamet   +2 more
doaj   +1 more source

Estrutura dos grânulos de amido e sua relação com propriedades físico-químicas Starch granules structure and its regards with physicochemical properties

Ciência Rural, 2009
Devido aos escassos trabalhos brasileiros sobre a estrutura dos grânulos de amido, o objetivo desta revisão foi demonstrar os avanços atuais na elucidação da arquitetura e da estrutura química desse polímero. Muitas pesquisas sobre a avaliação da relação
Cristiane Casagrande Denardin, Leila Picolli da Silva   +1 more
doaj  

Perubahan Tekstur, Aktivitas Air, dan Sifat Termal Dodol selama Penyimpanan sebagai Pengaruh Proporsi Santan Kelapa dan Suhu Penyimpanan

Jurnal Teknologi dan Industri Pangan
Dodol is an Indonesia's traditional food made from a certain combination of glutinous rice flour, coconut milk, and palm sugar. Its stability and structure during storage changed greatly due to rheological characteristics, which was dependent on the ...
Gusti Setiavani, Sugiyono Sugiyono, Nugraha Edhi Suyatma   +2 more
doaj   +1 more source

Technological Properties of Tritordeum Starch

Applied Sciences
Tritordeum is a new promising cereal derived from wild barley and cultivated durum wheat; such a combination allowed for the transfer of some useful barley traits to the resulting hybrid.
Wiktor Berski, Marek Zdaniewicz, Renata Sabat, Anna Wywrocka-Gurgul   +3 more
doaj   +1 more source

Potential of Process-Induced Modification of Potato Starch to Modulate Starch Digestibility and Levels of Resistant Starch Type III

Foods
Starch digestibility and the content of resistant starch (RS) play a crucial role in human health, particularly in relation to glycemic responses, insulin sensitivity, fat oxidation, and satiety.
Moshit Yaskin Harush, Carmit Shani Levi, Uri Lesmes   +2 more
doaj   +1 more source

Degrees of Post‐Silking Water Deficit Alter the Structural, Pasting, and Gelatinization Properties of Waxy Maize Starch

Food and Energy Security
Maize starch is an important source of industrial starch in the world, and its production is seriously affected by water deficit. Waxy maize starch is composed of nearly pure amylopectin, which endows with its high economic value.
Huan Yang, Longfei Wang, Jian Guo, Guanghao Li, Dalei Lu   +4 more
doaj   +1 more source