Results 41 to 50 of about 42,740 (258)

Determining the Nutritional Potential of Ancient Wheat Species: A Closer Look at Starch and Protein Digestibility, and Phenolic Acid Content

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The recent trend towards healthy food choices and sustainable agriculture has revived interest in underutilized wheat species such as emmer, einkorn, and spelt. Given these developments, the objective of the study was to compare the differences in chemical composition and digestibility characteristics among ...
Sathsara Deyalage, Sijo Joseph Thandapilly, James Duncan House, Adam Franczyk, Amanda Gomes Almeida Sá, Maneka Malalgoda   +5 more
wiley   +1 more source

EFFECT OF EXTRACTION METHODS ON FUNCTIONAL AND PHYSICOCHEMICAL PROPERTIES OF RICE AND WHEAT STARCH

The Iraqi Journal of Agricultural science
This study was aimed to investigate the impact of starch isolation methods from wheat (Buhooth 22) and rice (Anbar ) on the chemo physical , functional properties and final yield of starch .The starch isolated from wheat using three different methods ...
Zina Abdel Mahdi, Khalida Shakir
doaj   +1 more source

Impact of Intermediate Wheatgrass as an Adjunct Ingredient on the Chemical Composition and Development of Aroma Compounds in Sake Brewing

Cereal Chemistry, EarlyView.
ABSTRACT Background Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs.
Takehiro Murai, Curtis Payne, George Amponsah Annor   +2 more
wiley   +1 more source

Effects of nitrogen application rate and weak light post anthesis on the grain yield and starch physicochemical properties of soft wheat

Frontiers in Plant Science
This study examined the effects of nitrogen (N) application rates and weak light treatment post anthesis on the grain yield and starch physicochemical characteristics of soft wheat.
Tingting Yang, Abdul Rehman, Suhui Yan, Juan Chen, Jing Li, Xiao Zhang, Wenyang Li   +6 more
doaj   +1 more source

Effects of Wheat Bran‐Derived Arabinoxylan Oligosaccharides on Dough and Noodle‐Making Properties

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study investigates the structural modifications of arabinoxylan (AX) through enzymatic hydrolysis and evaluates the potential application of arabinoxylan oligosaccharides (AXOS) as functional ingredients in wheat noodles, contrasting their effects with those of native AX.
Yunseo Kim, Meera Kweon
wiley   +1 more source

Low glycemic load after digestion of native starch from the indigenous tuber Belitung Taro (Xanthosoma sagittifolium) in a dynamic in vitro model of the upper GI tract (TIM-1)

Food & Nutrition Research, 2020
Background: Low glycemic foods are beneficial for people with type II diabetes. At the same time, sustained glucose release is also beneficial for people suffering from glycogen storage diseases.
Ingrid S. Surono, Jessica Verhoeven, Koen Venema   +2 more
doaj   +1 more source

Study on physicochemical properties of purple waxy wheat starch

International Journal of Food Properties, 2021
Morphological features and physicochemical properties of purple waxy wheat 168 (PWW168) starch were compared with those of normal wheat and maize starches. The morphologies of PWW168 were found to be similar for normal wheat starch.
Xiangyu Bai, Shuangpan Yang, Li Zeng, Wei Han, Xu Ran   +4 more
doaj   +1 more source

Comparative Evaluation of Starch and Protein Characteristics in Ancient Wheat Species

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Driven by increasing consumer demand for nutrient‐dense and more sustainable food options, ancient wheat species present a promising opportunity due to their environmental adaptability and perceived health benefits. Therefore, this study aims to evaluate the starch and protein characteristics of ancient wheat species,
Sathsara Deyalage, Kristin Whitney, Senay Simsek, Maneka Malalgoda   +3 more
wiley   +1 more source

Effect of Addition of Starches from Different Botanical Sources on the Quality of Wet Noodles [PDF]

Shipin Kexue
Starch is the major dietary source of carbohydrates. Starches from different botanical sources significantly differ in physicochemical and functional properties, which have different effects on the quality of wheat noodles. In this study, wheat flour was
XUAN Haohao, WANG Yuhui, ZHENG Xueling, SHANG Jiaying, LI Limin, LIU Chong
doaj   +1 more source

Linear Programming Optimization of Nutritional and Technological Properties in Wheat Bread Fortified With Taioba (Xanthosoma sagittifolium L.) Leaf Flour

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study applied linear programming to optimize taioba (Xanthosoma sagittifolium) leaf flour (TLF) incorporation in wheat bread, balancing nutritional enrichment and technological quality. Findings Breads containing 0%–15% TLF (flour basis) were produced and evaluated for composition, dough expansion, specific ...
Diana Jessica Souza Guimarães, Bárbara Kelly de Albuquerque Bezerra, Luciana Gama de Mendonça, Rafael Audino Zambelli   +3 more
wiley   +1 more source