scholarly journals Influence of pregelatinized starch on rheology of composite flour, in vitro enzyme digestibility and textural properties of millet-based Chapatti

2021 ◽  
pp. 100108
Author(s):  
Muhammad Nasir ◽  
Shabbir Ahmad ◽  
Muhammad Usman ◽  
Umar Farooq ◽  
Ambreen Naz ◽  
...  
Keyword(s):  
Textural Properties ◽  
Composite Flour ◽  
Pregelatinized Starch ◽  
Enzyme Digestibility

scholarly journals Textural Properties, Resistant Starch, and in Vitro Starch Digestibility as Affected by Parboiling of Brown Glutinous Rice in a Retort Pouch

2019 ◽  
Vol 7 (2) ◽  
pp. 555-567 ◽  
Author(s):  
Pornpun Wiruch ◽  
Srisuwan Naruenartwongsakul ◽  
Yongyut Chalermchart
Keyword(s):  
Enzymatic Hydrolysis ◽  
Chemical Properties ◽  
Textural Properties ◽  
Nutritional Composition ◽  
Preference Score ◽  
Preparation Methods ◽  
Glutinous Rice ◽  
Retort Pouch ◽  
Pretreatment Conditions

The effects that two preparation methods (parboiling with different degrees of gelatinization and parboiling with enzymatic hydrolysis) have on the qualities of brown glutinous rice were investigated in order to optimize the pretreatment conditions of brown glutinous rice for the ready-to-eat product in retort pouch. The brown glutinous rice was parboiled at various temperatures (50, 70 and 90C) and steamed at atmospheric pressure until the gelatinize level of 60, 80 and 100%. For the parboiling with enzymatic hydrolysis, the brown glutinous rice was immersed in xylanase before steamed. Results showed that parboiling not only affected the nutritional composition, color, and texture of glutinous rice but also decreased the Glycemic index (GI) to 61.3 ± 0.03 and raised the Resistance starch (RS) to 2.9 ± 0.02. There was interaction among RS, GI, and the amylopectin content of brown glutinous rice during parboiling without enzymatic hydrolysis. Amylopectin is directly proportional to GI but inversely proportional to RS. Enzymatic hydrolysis improved both the texture and the physical and chemical properties. In addition, the GI value of enzyme treated samples decreased to 62.7 ± 0.24 and the RS increased to 2.9 ± 0.05. The highest overall preference score was attained by parboiled rice which was soaked in water at 90°C and then steamed until 100%gelatinization.

scholarly journals Baking Effect on Resistant Starch Digestion from Composite Bread Produced with Partial Wheat Flour Substitution

2020 ◽  
Vol 2020 ◽  
pp. 1-13
Author(s):  
Rafael Grassi de Alcântara ◽  
Heidge Fukumasu ◽  
Paulo Cesar Fabricio Raspantini ◽  
Leonila Ester Reinert Raspantini ◽  
Caroline Joy Steel ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Wheat Flour ◽  
Resistant Starch ◽  
Composite Flour ◽  
Corn Flour ◽  
Glucose Levels ◽  
Baked Goods ◽  
Blood Glucose Levels ◽  
Green Banana

The consumption of composite flour, such as green banana and corn flour, is related to maintain stable blood glucose levels, due to high resistant starch levels. However, most of these studies have conducted analyses of unprocessed food such as flour. Therefore, this study aimed to evaluate the effect of baking on resistant starch concentration and digestion from bread produced with partial wheat flour substitution. Response surface methodology was used to evaluate bread physical-chemical characteristics, and then, sensorial and nutritional qualities of the bread were evaluated. The feasibility of incorporating 40% of corn flour was demonstrated, while incorporation of 20% produced bread with similar characteristics to the control; for green banana flour, these levels were 20 and 10%, respectively. Resistant starch levels of composite breads were also enhanced by in vitro analyses. On the other hand, in vivo blood glucose levels evidenced that the ingestion of breads produced with partial wheat flour substitution by green banana or corn flour promoted a more important peak in blood glucose levels in comparison with control bread, which was never previously presented in the literature. Bread ingestion rapidly increased the blood glucose levels of rats; once during the baking process, starch granules become gelatinized and therefore easily digestible. Furthermore, this study also highlighted the lack and need for future investigation of wheat flour-substituted baked goods, in order to better understand mechanical properties formation and also product digestibility.

Charcoal bread: Physicochemical and textural properties, in vitro digestibility, and dough rheology

2020 ◽  
Vol 21 ◽  
pp. 100227 ◽  
Author(s):  
Manolo Gonzalez ◽  
Isabel Reyes ◽  
Yazuri Carrera-Tarela ◽  
Eduardo Jaime Vernon-Carter ◽  
Jose Alvarez-Ramirez
Keyword(s):  
Textural Properties ◽  
Dough Rheology ◽  
In Vitro Digestibility

Effects of Fermentation on Nutritional and Functional Properties of Soybean, Maize, and Germinated Sorghum Composite Flour

2012 ◽  
Vol 8 (1) ◽  
Author(s):  
Nicole Murekatete ◽  
Yufei Hua ◽  
Xiangzhen Kong ◽  
Caimeng Zhang
Keyword(s):  
Protein Solubility ◽  
Titratable Acidity ◽  
Protein Digestibility ◽  
Composite Flour ◽  
In Vitro Protein Digestibility ◽  
Food Ingredient ◽  
Fermentation Time ◽  
Nutrient Density ◽  
Vitro Protein

Sorghum germination resulted in a substantial tannin loss (95.7 %). Proximate composition, titratable acidity, pasting properties, in vitro protein digestibility, and protein solubility were studied post fermentation (Saccharomyces Cerevisiae) of the blended soybean, maize, and germinated sorghum flours. The pH progressively decreased with fermentation time, while titratable acidity increased from 0.029 to 0.118 ml/ml. Crude protein content increased with fermentation (251.7-274.8 mg/g) as a result of a shift in the dry matter composition. In-vitro protein digestibility markedly increased (12 %) as a result of fermentation. Protein solubility curves were above 30% of which highest for both fermented (12 and 24 hours) and unfermented composite flours were at pH 12 (51.77-77.64%) and lowest at pH 4 (30.31-35.98%). SDS-PAGE showed that protein hydrolysis occurred during fermentation over 12 and 24 hours. Unfermented composite flour was potentially stable as food ingredient due to its pasting stability, but the fermented flour low viscosity potential was preferred in this study as more flour will be used during porridge making, hence giving a food with a high nutrient density.

scholarly journals FORMULATION AND EVALUATION OF ORODISPERSIBLE TABLETS (ODTS) OF DICLOFENAC SODIUM BY USING SUPERDISINTEGRANT FROM NATURAL ORIGIN

2019 ◽  
pp. 190-197
Author(s):  
SATYAJITH PANDA ◽  
NODAGALA HEMALATHA ◽  
PANCHAGNULA UDAYA SHANKAR ◽  
SRINIVASA RAO BARATAM
Keyword(s):  
Cajanus Cajan ◽  
Diclofenac Sodium ◽  
Pigeon Pea ◽  
Disintegration Time ◽  
In Vitro Drug Release ◽  
Sodium Starch Glycolate ◽  
Orodispersible Tablets ◽  
Pregelatinized Starch ◽  
The Stability

Objective: In this study, a polysaccharide isolated from the seeds of Cajanus cajan (pigeon pea) was investigated as a super disintegrant in the orodispersible tablets of diclofenac sodium. Methods: Diclofenac sodium tablets were prepared separately using different concentrations (5%, 7.5%, 10%, and 15% w/w) of isolated Cajanus cajan seed polysaccharide (natural) and sodium starch glycolate (synthetic) as super disintegrant by the direct compression method. Evaluation of tablets was done for various pre-and post-compression parameters. The stability studies were performed on optimized formulation F5. The disintegration time and in vitro drug release of the formulation F5 was compared with pregelatinized starch and synthetic super disintegrant (sodium starch glycolate). Results: The drug-excipient interactions were characterized by Fourier transform infrared studies. The Optimized formulation F5 containing 15% polysaccharide showed wetting time of 118.7 seconds with 105.3 seconds of disintegration time and 95.61% dissolved in 3 min. Conclusion: The present work revealed that Cajanus cajan seed polysaccharide has a good disintegrating agent in the formulation of orodispersible tablets.

In vitro human gastro-intestinal enzyme digestibility of globulin isolate from oil palm (Elaeis guineensis var. tenera) kernel meal and the bioactivity of the digest

RSC Advances ◽  
2016 ◽  
Vol 6 (24) ◽  
pp. 20219-20229 ◽  
Author(s):  
Arun Tapal ◽  
Gerd E. Vegarud ◽  
Ashoka Sreedhara ◽  
Prajna Hegde ◽  
Shashikala Inamdar ◽  
...  
Keyword(s):  
Oil Palm ◽  
Elaeis Guineensis ◽  
Ex Vivo ◽  
Palm Kernel ◽  
Kernel Meal ◽  
Intestinal Enzyme ◽  
Enzyme Digestibility

Theex vivohydrolysate of oil palm kernel globulin isolate exhibit bioactivity.

scholarly journals In vitro gastrointestinal digestion study of a novel bio-tofu with special emphasis on the impact of microbial transglutaminase

PeerJ ◽  
2016 ◽  
Vol 4 ◽  
pp. e2754 ◽  
Author(s):  
Guangliang Xing ◽  
Xin Rui ◽  
Mei Jiang ◽  
Yu Xiao ◽  
Ying Guan ◽  
...  
Keyword(s):  
Textural Properties ◽  
Microbial Transglutaminase ◽  
Lactobacillus Helveticus ◽  
Cow Milk ◽  
Degree Of Hydrolysis ◽  
Gastrointestinal Digestion ◽  
Protein Polymerization ◽  
The Impact ◽  
Mixed Protein

We have developed a novel bio-tofu, made from mixed soy and cow milk (MSCM), using Lactobacillus helveticus MB2-1 and Lactobacillus plantarum B1-6 incorporated with microbial transglutaminase (MTGase) as coagulant. MTGase was added to improve the textural properties and suit for cooking. However, the effect of MTGase on the digestion of mixed-protein fermented by lactic acid bacteria was unclear. This study aimed at evaluating the effect of MTGase on protein digestion of bio-tofu under simulated gastrointestinal digestion condition. The results showed that addition of MTGase could affect the particle size distribution, degree of hydrolysis, the content of soluble proteins and free amino acids. Based on the electrophoresis data, MTGase addition enhanced protein polymerization. During gastric and intestinal digestion process, proteins from bio-tofu were degraded into low molecular mass peptides. Our results suggested that incorporation of MTGase could lead to enzymatic modification of proteins of bio-tofu which may help in controlling energy intake and decrease the chance of food allergy.

scholarly journals Smart Porous Multi-Stimulus Polysaccharide-Based Biomaterials for Tissue Engineering

Molecules ◽  
2020 ◽  
Vol 25 (22) ◽  
pp. 5286
Author(s):  
Fernando Alvarado-Hidalgo ◽  
Karla Ramírez-Sánchez ◽  
Ricardo Starbird-Perez
Keyword(s):  
Tissue Engineering ◽  
Porous Materials ◽  
In Vitro Regeneration ◽  
Textural Properties ◽  
Host Cells ◽  
Future Research ◽  
Porous Scaffolds ◽  
3D Scaffold ◽  
Stimulation Of

Recently, tissue engineering and regenerative medicine studies have evaluated smart biomaterials as implantable scaffolds and their interaction with cells for biomedical applications. Porous materials have been used in tissue engineering as synthetic extracellular matrices, promoting the attachment and migration of host cells to induce the in vitro regeneration of different tissues. Biomimetic 3D scaffold systems allow control over biophysical and biochemical cues, modulating the extracellular environment through mechanical, electrical, and biochemical stimulation of cells, driving their molecular reprogramming. In this review, first we outline the main advantages of using polysaccharides as raw materials for porous scaffolds, as well as the most common processing pathways to obtain the adequate textural properties, allowing the integration and attachment of cells. The second approach focuses on the tunable characteristics of the synthetic matrix, emphasizing the effect of their mechanical properties and the modification with conducting polymers in the cell response. The use and influence of polysaccharide-based porous materials as drug delivery systems for biochemical stimulation of cells is also described. Overall, engineered biomaterials are proposed as an effective strategy to improve in vitro tissue regeneration and future research directions of modified polysaccharide-based materials in the biomedical field are suggested.

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