Results 291 to 300 of about 745,271 (354)

Effect of heat-moisture treatment on the physicochemical properties and digestibility of proso millet flour and starch.

Carbohydrate Polymers, 2023
Proso millet flour (PMF) and starch (PMS) were subjected to heat-moisture treatment (HMT) at 25 % moisture content and 110 °C for 4 h. The effects of HMT on physicochemical and structural properties and in vitro digestibility of PMF and PMS were analyzed.
Simmi Ranjan Kumar, Nuttinee Tangsrianugul, Jiratthitikan Sriprablom, Rungtiwa Wongsagonsup, Rungtiva Wansuksri, M. Suphantharika   +5 more
semanticscholar   +1 more source

Impact of starch chain length distributions on physicochemical properties and digestibility of starches.

Food Chemistry, 2023
Changing starch structure at different levels is a promising approach to promote desirable metabolic responses. Chain length distribution (CLD) is among the starch structural characteristics having a potential to determine properties of starch-based ...
B. A. Gebre, Chuangchuang Zhang, Zi-Jun Li, Zhong-Quan Sui, Harold Corke   +4 more
semanticscholar   +1 more source

Slowly Digestible Starch—A Review

Critical Reviews in Food Science and Nutrition, 2013
The link between carbohydrate intake and health is becoming increasingly important for consumers, particularly in the areas of glycemic index (GI) and extended energy-releasing starches. From a physiological point of view, slowly digestible starch (SDS) delivers a slow and sustained release of blood glucose along with the benefits resulting from low ...
Ming, Miao, Bo, Jiang, Steve W, Cui, Tao, Zhang, Zhengyu, Jin   +4 more
openaire   +2 more sources

The influence mechanism of pH and polyphenol structures on the formation, structure, and digestibility of pea starch-polyphenol complexes via high-pressure homogenization.

Food Research International
The formation of starch-polyphenol complexes through high-pressure homogenization (HPH) is a promising method to reduce starch digestibility and control postprandial glycemic responses.
Dan Luo, Jiaxing Fan, Manqin Jin, Xue-Mei Zhang, Jianying Wang, Huan Rao, Wen-Tong Xue   +6 more
semanticscholar   +1 more source

Controlling starch digestibility and glycaemic response in maize-based foods

, 2021
As one of the most consumed cereal crops worldwide, maize has been extensively studied. However, to date, many of the effects of maize-based food consumption are still inconclusive.
L. Bello-Pérez, P. Flores-Silva, I. Sifuentes-Nieves, E. Agama-Acevedo   +3 more
semanticscholar   +1 more source

Physicochemical properties, in vitro starch digestibility, and estimated glycemic index of resistant starch from cowpea (Vigna unguiculata) starch by autoclaving-cooling cycles.

International Journal of Biological Macromolecules, 2020
Recently, legumes starch was studied extensively due to high amylose and resistant starch contents, and low glycemic index (GI). We evaluated the impact of autoclaving-cooling cycles (single, triple, five) on the physicochemical properties, in vitro ...
Nani Ratnaningsih, Suparmo, E. Harmayani, Y. Marsono   +3 more
semanticscholar   +1 more source

Amylose content controls the V-type structural formation and in vitro digestibility of maize starch-resveratrol complexes and their effect on human gut microbiota.

Carbohydrate Polymers, 2023
The chain structure of starch affects its interaction with polyphenol molecules which in turn determines the nutritional function of starch. In this study, starch with different amylose content including waxy maize starch (WMS), normal maize starch (NMS)
De-Yi Yang, Qi-Yong Guo, Rui Li, Ling Chen, Bo Zheng   +4 more
semanticscholar   +1 more source

Optimizing the Digested Starch and Starch Digestibility Index of Cardaba Banana Starch Revealed a Multiphasic Starch Digestogram

Starch - Stärke
AbstractStarch from cardaba banana is modified using octenyl succinic anhydride (OSA), the modification process is modeled using response surface methodology and partial least square regression analysis with the aim of optimizing the starch modification process to produce low digestibility starch. The modified starch is analyzed for digested starch (DS)
Babatunde Olawoye, Oladapo Fisoye Fagbohun, Oyekemi Popoola‐Akinola, Oseni Kadiri, Olumide Samson Fawale, Florence Abolaji Bello, Charles Taiwo Akanbi   +6 more
openaire   +3 more sources

Food Microstructure and Starch Digestion

2013
Microstructural characteristics of starch-based natural foods such as parenchyma or cotyledon cell shape, cell size and composition, and cell wall composition play a key role in influencing the starch digestibility during gastrointestinal digestion. The stability of cell wall components and the arrangement of starch granules in the cells may affect the
Jaspreet, Singh, Lovedeep, Kaur, Harjinder, Singh   +2 more
openaire   +2 more sources

Starch Structure and Digestibility of Rice High in Resistant Starch

Starch - Stärke, 2006
AbstractStarch digestibility and starch structure of a high‐resistant starch (RS) rice (RS111) was compared to that of a wild rice type (R7954). RS111 exhibited high RS content and incomplete starch hydrolysis in both cooked rice and retrograded rice flour.
Shu, Xiaoli, Jiao, Guiai, Fitzgerald, Melissa A., Yang, Chaozhu, Shu, Qingyao, Wu, Dianxing   +5 more
openaire   +4 more sources