Impact of dietary fibre on in vitro digestibility of modified tapioca starch: viscosity effect

2018 ◽  
Vol 15 ◽  
pp. 2-11 ◽  
Author(s):  
Nikolay Repin ◽  
Steve W. Cui ◽  
H. Douglas Goff
Keyword(s):  
Dietary Fibre ◽  
In Vitro Digestibility ◽  
Tapioca Starch ◽  
Viscosity Effect ◽  
Modified Tapioca Starch

scholarly journals Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics

2020 ◽  
Author(s):  
Gianluca Giuberti ◽  
Andrea Bresciani ◽  
Mariasole Cervini ◽  
Antonello Frustace ◽  
Alessandra Marti
Keyword(s):  
Chemical Composition ◽  
Dietary Fibre ◽  
Dry Matter ◽  
Moringa Oleifera ◽  
In Vitro Digestibility ◽  
Gluten Free ◽  
Spread Ratio ◽  
Substitution Level ◽  
Total Dietary Fibre

AbstractDried powder from Moringa oleifera L. leaves (MOLP) could be considered a promising naturally gluten-free (GF) ingredient to be added in the formulation of GF food products aiming to improve the overall nutritional characteristics. In this work, GF biscuits were formulated by replacing a commercial GF flour mix with 0, 5, 10, and 15 g/100 g of MOLP. Chemical composition, physical and textural characteristics, starch pasting properties, and the in vitro starch digestibility were considered. Adding MOLP increased the amount of protein and total dietary fibre. Even at the lowest MOLP-substitution level, the biscuits had a total dietary fibre content > 6 g/100 g dry matter. Differences in the chemical composition might account for differences in starch properties in terms of pasting behaviour and in vitro digestibility. Using MOLP decreased the in vitro starch hydrolysis index of biscuits, the lowest value (69.3) obtained at the greatest MOLP inclusion level. In addition, an increase in the resistant starch content was reported, passing from 1.1 to 2.7 g/100 g dry matter for GF biscuits containing 0 to 15 g/100 g of MOLP. Colour, spread ratio, and hardness were affected by MOLP inclusion. Biscuits containing 15 g/100 g of MOLP were characterized by the highest hardness value (41.9 N). Substitution level of 10 g/100 g should be considered the threshold level for obtaining a product with similar spread ratio than the control.

scholarly journals Effect of Dietary Fibre Fractions on In Vitro Digestibility of Rapeseed Napin Proteins

2018 ◽  
Vol 68 (4) ◽  
pp. 335-345 ◽  
Author(s):  
Marcel Joehnke ◽  
Susanne Sørensen ◽  
Charlotte Bjergegaard ◽  
Keld Markedal ◽  
Jens Sørensen
Keyword(s):  
Dietary Fibre ◽  
In Vitro Digestibility

Ultrasound Effect on Swelling Properties and Drug Release Behaviors of Spray-Dried Tapioca Starch Tablets

2013 ◽  
Vol 747 ◽  
pp. 131-134
Author(s):  
Somkamon Manchun ◽  
Sontaya Limmatvapirat ◽  
Pornsak Sriamornsak
Keyword(s):  
Drug Release ◽  
Controlled Drug Release ◽  
Matrix Tablets ◽  
Swelling Properties ◽  
Tapioca Starch ◽  
Control Drug ◽  
Model Drug ◽  
New Processing ◽  
Modified Tapioca Starch

Modified starches have been widely used as an excipient in matrix tablets to control drug release. A new processing method for the production of modified starch, high power ultrasonic treatment (400 W), was applied to native tapioca starch. The spray drying technique was used after modification (i.e., by ultrasonic or heat treatment). Matrix tablets were then prepared by direct compression using theophylline as a model drug. The effect of starch modification on swelling, erosion and in vitro drug release behaviors of compressed matrices was investigated in 0.1 N HCl or phosphate buffer (pH 6.8). The matrix tablets of modified tapioca starch formed a continuous gel layer while in contact with the aqueous medium undergoing a combination of swelling and erosion. The ultrasound-treated starch swelled and eroded less than the native starch and heat-treated starch, thus the drug release from matrix tablets using ultrasound-treated starch was slower. For these results, it can be concluded that the ultrasound-treated starch was a promising excipient for controlled drug release.

Influence of guar gum on the in vitro digestibility of tapioca starch

2015 ◽  
Vol 68 (3-4) ◽  
pp. 339-347 ◽  
Author(s):  
Yan Hong ◽  
Guodong Liu ◽  
Shanshan Zhou ◽  
Zhengbiao Gu ◽  
Li Cheng ◽  
...  
Keyword(s):  
Guar Gum ◽  
In Vitro Digestibility ◽  
Tapioca Starch

High-Pressure Homogenization Alters Physicochemical Properties and In Vitro Digestibility of Chinese Yam (Dioscorea Opposita Thunb.) Starch

2018 ◽  
Vol 18 (1) ◽  
pp. 10-15
Author(s):  
Wang Yi-Wei ◽  
He Yong-Zhao ◽  
An Feng-Ping ◽  
Huang Qun ◽  
Zeng Feng ◽  
...  
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Starch Content ◽  
In Vitro Digestibility ◽  
High Pressure Homogenization ◽  
Starch Granules ◽  
Cross Polarization ◽  
Chinese Yam ◽  
Crystal Type

In this study, Chinese yam starch-water suspension (8%) were subjected to high-pressure homogenization (HPH) at 100 MPa for increasing cycle numbers, and its effect of on the physicochemical properties of the starch was investigated. Results of the polarizing microscope observations showed that the starch granules were disrupted (i.e. greater breakdown value) after HPH treatment, followed by a decrease in cross polarization. After three HPH cycles, the crystallinity of starch decreased, while the crystal type remained unaltered. Meanwhile, the contents of rapidly digestible starch and slowly digestible starch were increased. On the contrary, resistant starch content was decreased. Our results indicate that HPH treatment resulted in reduction of starch crystallinity and increase of starch digestibility.

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