Results 31 to 40 of about 16,931 (167)

From dough development to starch digestibility: effects of phenolic-rich plant powders in wheat bread

International Journal of Food Properties
The inclusion of phenolic-rich plant powders in wheat bread offers a promising method to modify starch digestibility while preserving technological performance. This study examined how substituting 5 g/100 g of white flour with purple sweet potato (PSP),
Xiaohang Zou, Nicola Gasparre, Cristina M. Rosell   +2 more
doaj   +1 more source

New Source of Rice with a Low Amylose Content and Slow In Vitro Digestion for Improved Health Benefits

Agronomy, 2023
Rice provides 70% of dietary carbohydrates and other essential nutrients. Breeding for consumer preferences and health benefits are the main considerations.
Pichayaporn Srinang, Sirimaporn Khotasena, Jirawat Sanitchon, Sompong Chankaew, Sanun Jogloy, Tidarat Monkham   +5 more
doaj   +1 more source

Change in morphological structure, tribological properties, and in vitro starch digestibility of texture-modified rice porridge by addition of okra mucilage

Applied Food Research
Texture-modified foods, combined with suitable nutrient digestibility, are important for people with chewing and swallowing dysfunction. Okra mucilage is an alternative thickener that might improve food texture and starch digestibility in rice porridge ...
Siriporn Tanjor, Sunsanee Udomrati, Aunchalee Aussanasuwannakul   +2 more
doaj   +1 more source

Investigating glycemic potential of rice by unraveling compositional variations in mature grain and starch mobilization patterns during seed germination

Scientific Reports, 2017
Rice lines with slower starch digestibility provide opportunities in mitigating the global rise in type II diabetes and related non-communicable diseases.
Maria Krishna de Guzman, Sabiha Parween, Vito M. Butardo, Crisline Mae Alhambra, Roslen Anacleto, Christiane Seiler, Anthony R. Bird, Chung-Ping Chow, Nese Sreenivasulu   +8 more
doaj   +1 more source

NILAI BIOLOGIS MI KERING JAGUNG YANG DISUBSTITUSI TEPUNG JAGUNG TERMODIFIKASI MELALUI HEAT MOISTURE TREATMENT

Jurnal Teknologi dan Industri Pangan, 2015
The objective of this research was to determine the effects of physical modification of corn flour by heat moisture treatment (110°C, 6 hours) on the biological values of Heat Moisture Treated (HMT)-corn flour obtained as well as corn noodles ...
Nurheni Sri Palupi, Feri Kusnandar, Oke Anandika Lestari   +2 more
doaj   +1 more source

The Effect of Ensiling on the Starch Digestibility Rate of Rehydrated Grain Silages in Pigs Depends on the Hardness of the Maize Hybrid

Agriculture
The aim of the present study was to determine the in vitro starch digestibility kinetics of rehydrated maize grain silages in pigs and to investigate the relationship between the in vitro starch digestibility rate and the physical properties of the ...
Kristina Kljak, Darko Grbeša, Marija Duvnjak   +2 more
doaj   +1 more source

THE EFFECT OF MAIZE GRAIN TYPE ON DIGESTIBILITY OF STARCH IN THE RUMEN OF SHEEP

Acta Agriculturae Slovenica, 1998
Ruminal starch digestibility of dried maize grain and whole plant maize silage was determined by the in sacco method. It was found out that starch of dent type maize hybrid is more extensively digested in the rumen than starch of flint type hybrid ...
Jože VERBIČ, Drago BABNIK, Vida ŽNIDARŠIČ-PONGRAC   +2 more
doaj   +1 more source

Effect of ensiling time on apparent total tract starch digestibility in Southern Brazilian dairy herds

Scientia Agricola, 2020
: Ensiling corn for longer periods is a strategy used to increase rumen bacteria access to starch. In fact, when corn is ensiled for insufficient periods, starch digestibility decreases, as evidenced by excreted starch.
Tainara Cristina de Abreu Michelotti, Ricardo Antonio da Silva, Jorge Henrique Carneiro, Rodrigo Barros Navarro, Igor Quirrenbach de Carvalho, Eduardo Marostegan de Paula, Luiz Felipe Ferraretto, Mariana Caetano, Dante Pazzanese Duarte Lanna, Rodrigo de Almeida   +9 more
doaj   +1 more source

Characterization and In Vitro Digestion Kinetics of Purified Pulse Starches: Implications on Bread Formulation

Foods
This study investigated the contribution of pulse starches (PSs) to the slowly digestible starch (SDS) properties observed in pulses. Purified pulse starches from 17 commonly consumed pulses were examined, focusing on their digestion kinetics using a ...
Oluwatoyin O. Sangokunle, Sarah G. Corwin, Bruce R. Hamaker   +2 more
doaj   +1 more source

Digestibility of starch

Rapidly digestible starch can be obtained by gelatinization (cooking), cooking extrusion, use of small granule starch, breaking down starch granules, or by hydrolysis to maltodextrins. Resistant starch includes five groups: the first group is physically encapsulated starch within a food/polymer matrix, the second one is some native starch, the third ...
Evzen Šárka, Petra Smrčková, Marcela Sluková   +2 more
openaire   +1 more source