Formulation of Rice and Wheat Based Snacks with Modulated Starch Digestibility by Altering the Dietary Composition

2021 ◽  
pp. 2100139
Author(s):  
Yogita Bhatt ◽  
Jyothi Lakshmi Aswathanarayana Setty
Keyword(s):  
Starch Digestibility ◽  
Dietary Composition

THE CHARACTERISTICS OF ARTIFICIAL RICE WITH SEAWEED Eucheuma cottonii ADDITION AS A DIETARY FIBER SOURCE

2014 ◽  
Vol 6 (1) ◽  
Author(s):  
Natalia Prodiana Setiawati ◽  
Joko Santoso ◽  
Sri Purwaningsih
Keyword(s):  
Blood Glucose ◽  
Dietary Fiber ◽  
Dietary Fibre ◽  
Extrusion Process ◽  
The Body ◽  
Starch Digestibility ◽  
Food Commodities ◽  
The Stability ◽  
Extrusion Technology ◽  
Eucheuma Cottonii

The utilization of local food commodities such as corn and cassava with seaweed addition as a dietary fiber source for producing artificial rice through extrusion technology is an  alternative for food diversification. The research was carried out to find out the best composition (rice, corn, cassava, and seaweed) and temperature of extrusion process on making artificial rice and the influence of dietary fibre on sensory properties and physicochemical. The composition of rice, corn, and cassava in proportion  of 1:3:1 with 20% seaweed, Eucheuma cottonii, addition and temperature extruder of 90 °C were selected as the best product for artificial rice. The  sensory evaluation was 8.02±0.21 (people’s preference). In physicochemical properties, dietary fiber significantly affected on low bulk density and starch digestibility. This condition is very good for health especially in maintaining the stability of blood glucose in the body. Keywords: artificial rice, composition, extrusion, seaweed, dietary fibre, temperature

In vitro starch digestibility, edible quality and microstructure of instant rice noodles enriched with rice bran insoluble dietary fiber

LWT ◽  
2021 ◽  
Vol 142 ◽  
pp. 111008
Author(s):  
Tengnu Liu ◽  
Kang Wang ◽  
Wei Xue ◽  
Li Wang ◽  
Congnan Zhang ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Rice Bran ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Insoluble Dietary Fiber

scholarly journals Offshore wind farms and the attraction–production hypothesis: insights from a combination of stomach content and stable isotope analyses

Hydrobiologia ◽  
2021 ◽  
Author(s):  
Ninon Mavraki ◽  
Steven Degraer ◽  
Jan Vanaverbeke
Keyword(s):  
Stable Isotope ◽  
Stomach Content ◽  
Wind Farms ◽  
Offshore Wind ◽  
Artificial Reefs ◽  
Dietary Composition ◽  
Trachurus Trachurus ◽  
Offshore Wind Farms ◽  
Scomber Scombrus ◽  
Isotope Analyses

AbstractOffshore wind farms (OWFs) act as artificial reefs, attracting high abundances of fish, which could potentially increase their local production. This study investigates the feeding ecology of fish species that abundantly occur at artificial habitats, such as OWFs, by examining the short- and the long-term dietary composition of five species: the benthopelagic Gadus morhua and Trisopterus luscus, the pelagic Scomber scombrus and Trachurus trachurus, and the benthic Myoxocephalus scorpioides. We conducted combined stomach content and stable isotope analyses to examine the short- and the time-integrated dietary composition, respectively. Our results indicated that benthopelagic and benthic species utilize artificial reefs, such as OWFs, as feeding grounds for a prolonged period, since both analyses indicated that they exploit fouling organisms occurring exclusively on artificial hard substrates. Trachurus trachurus only occasionally uses artificial reefs as oases of highly abundant resources. Scomber scombrus does not feed on fouling fauna and therefore its augmented presence in OWFs is probably related to reasons other than the enhanced food availability. The long-termed feeding preferences of benthic and benthopelagic species contribute to the hypothesis that the artificial reefs of OWFs could potentially increase the fish production in the area. However, this was not supported for the pelagic species.

scholarly journals Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 514
Author(s):  
Hilal Demirkesen-Bicak ◽  
Muhammet Arici ◽  
Mustafa Yaman ◽  
Salih Karasu ◽  
Osman Sagdic
Keyword(s):  
Glycemic Index ◽  
Sensory Properties ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Whole Wheat ◽  
Sourdough Bread ◽  
Estimated Glycemic Index

This study aimed to evaluate the influence of sourdough fermentation on the estimated glycemic index (eGI), in vitro starch digestibility, and textural and sensory properties of eight experimentally prepared sourdough breads. Wheat and whole wheat flour bread samples were produced under different fermentation conditions (25 °C and 30 °C) and fermentation methods (type-1 and type-2). In type-1 fermentation, sourdough was obtained via spontaneous fermentation. Indigenous strains (Lactobacillus brevis ELB99, Lactiplantibacillus plantarum ELB75, and Saccharomyces cerevisiae TGM55) were used for type-2 fermentation. Fermentation type and temperature significantly affected eGI, the hydrolysis index (HI), the starch fraction, and the textural properties of the samples (p < 0.05). The resistant starch (RS) content increased after fermentation, while rapidly digestible starch (RDS), HI, and eGI decreased. RS values were significantly higher in type-2 than in type-1 at the same temperature for both flour types (p < 0.05). At 25 °C, RS values were higher in both fermentation types. In the white flour samples, eGI values were in the range of 60.8–78.94 and 62.10–78.94 for type-1 and type-2, respectively. The effect of fermentation type on eGI was insignificant (p < 0.05). In the whole flour samples, fermentation type and temperature significantly affected eGI (p < 0.05). The greatest eGI decreases were in whole wheat sourdough bread at 30 °C using type-2 (29.74%). The 30 °C and type-2 samples showed lower hardness and higher specific volume. This study suggests that fermentation type and temperature could affect the eGI and the textural and sensory properties of sourdough bread, and these factors should be considered during bread production. The findings also support the consumption of wheat and whole wheat breads produced by type-2 fermentation due to higher RS and slowly digestible starch (SDS) and lower RDS and eGI values.

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