Effect of using riceberry flour and xanthan gum on physical properties and estimated glycemic index of steamed rice cakes: optimization by D-optimal mixture design approach

2021 ◽  
Author(s):  
Natcha Laokuldilok ◽  
Siriluck Surin ◽  
Nanthina Damrongwattanakool
Keyword(s):  
Physical Properties ◽  
Glycemic Index ◽  
Xanthan Gum ◽  
Mixture Design ◽  
Design Approach ◽  
Estimated Glycemic Index ◽  
Rice Cakes

scholarly journals Physical properties and estimated glycemic index of protein-enriched sorghum based chips

2018 ◽  
Vol 55 (3) ◽  
pp. 891-898 ◽  
Author(s):  
Hongrui Jiang ◽  
Navam S. Hettiararchchy ◽  
Ronny Horax
Keyword(s):  
Physical Properties ◽  
Glycemic Index ◽  
Estimated Glycemic Index

scholarly journals FORMULATION AND OPTIMIZATION OF NATURAL GUM BASED EXTENDED RELEASE TABLETS OF LOSARTAN USING D-OPTIMAL MIXTURE DESIGN

2021 ◽  
pp. 214-220
Author(s):  
BATUL SAIFEE ◽  
PRAKASH K. SONI ◽  
SURESH K. PASWAN ◽  
T. R. SAINI
Keyword(s):  
Drug Release ◽  
Sustained Release ◽  
Physical Properties ◽  
Xanthan Gum ◽  
Extended Release ◽  
Guar Gum ◽  
Mixture Design ◽  
Matrix Tablets ◽  
Losartan Potassium ◽  
Extended Release Tablet

Objective: Losartan potassium is one of the widely prescribed antihypertensive drugs administered orally and its extended-release tablet formulations are essentially required for the long-acting effect at reduced dosage frequency. The present research was aimed for the development and optimization of an extended-release tablet of losartan potassium, exploring natural gums, i.e., xanthan gum and guar gum as drug release modifiers. Methods: The tablet formulation was prepared by wet granulation method and the formulation optimization was done by D-optimal mixture design using Design Expert® software. The independent variables studied were xanthan gum (X1), guar gum (X2) and lactose (X3) taking various combinations of the total amount of gum and ratio of xanthan gum to guar gum under the given constraint range. The dependent (response) variables studied were % drug release in 1h (Y1), 4h (Y2), 7h (Y3) and 10h (Y4). The developed tablets were evaluated for physical properties, i.e., hardness, friability, weight variation as well as the in vitro drug release profiles. For optimization studies, the polynomial equations and response surface plots were generated and the optimized formulation was selected on the basis of maximum desirability value. Results: The developed tablet formulation was found to possess all physical properties within the desired range and showed sustained release profile with ~80% drug release in 10 h duration. The model fitting studies demonstrated best fit in the zero-order model and the slope value of Korsmeyer–Peppas plot was ˃0.89, suggesting case II transport as a drug release mechanism. Conclusion: The findings suggested that natural gums-based matrix tablets of losartan could be successfully developed and natural gums can be explored as platform technology as release retardants and in the development of sustained-release matrix tablets of other drugs.

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.

scholarly journals The influence of main emulsion components on the physicochemical properties of soursop beverage emulsions: A mixture design approach

2017 ◽  
Vol 39 (7) ◽  
pp. 934-942 ◽  
Author(s):  
Kok Whye Cheong ◽  
Hamed Mirhosseini ◽  
Bahareh Tabatabaee Amid ◽  
Nazimah Sheikh Abdul Hamid ◽  
Chin Ping Tan
Keyword(s):  
Physicochemical Properties ◽  
Mixture Design ◽  
Design Approach

scholarly journals Combination of Catechin, Epicatechin, and Rutin: Optimization of a novel complete antidiabetic formulation using a mixture design approach

2021 ◽  
Vol 88 ◽  
pp. 108520 ◽  
Author(s):  
Hamza Mechchate ◽  
Imane Es-safi ◽  
Hassan Haddad ◽  
Hicham Bekkari ◽  
Andriy Grafov ◽  
...  
Keyword(s):  
Mixture Design ◽  
Design Approach

Mixture Design Approach for Evaluation of Fish Oil Microencapsulation in Gelatin-Acacia Gum Coacervates

2013 ◽  
Vol 62 (8) ◽  
pp. 444-449 ◽  
Author(s):  
Fardin Tamjidi ◽  
Ali Nasirpour ◽  
Mohammad Shahedi
Keyword(s):  
Fish Oil ◽  
Mixture Design ◽  
Design Approach ◽  
Acacia Gum
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