scholarly journals Effect of the degree of milling on the physicochemical properties, pasting properties and in vitro digestibility of Simiaomi rice

2021 ◽  
Author(s):  
Zhiming Wang ◽  
Mingwei Zhang ◽  
Guang Liu ◽  
Yuanyuan Deng ◽  
Yan Zhang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Pasting Properties ◽  
In Vitro Digestibility ◽  
Degree Of Milling

scholarly journals Genetic Variation of Physicochemical Properties and Digestibility of Foxtail Millet (Setaria italica) Landraces of Taiwan

Molecules ◽  
2019 ◽  
Vol 24 (23) ◽  
pp. 4323
Author(s):  
Song-Yu Yin ◽  
Shu-Meng Kuo ◽  
Yu-Ru Chen ◽  
Yuan-Ching Tsai ◽  
Yong-Pei Wu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Amylose Content ◽  
Foxtail Millet ◽  
Pasting Properties ◽  
In Vitro Digestibility ◽  
Peak Time ◽  
Significant Difference ◽  
Highly Correlated ◽  
Paste Viscosity

Foxtail millet is considered a ‘smart food’ because of nutrient richness and resilience to environments. A diversity panel of 92 foxtail millet landraces preserved by Taiwan indigenous peoples containing amylose content (AC) in the range of 0.7% to 16.9% exhibited diverse physiochemical properties revealed by a rapid viscosity analyzer (RVA). AC was significantly correlated with 5 RVA parameters, and some RVA parameters were also highly correlated with one another. In comparison to rice, foxtail millet contained less starch (65.9–73.1%) and no significant difference in totals of resistant starch (RS), slowly digestible starch (SDS), hydrolysis index (HI), and expected glycemic index (eGI) according to in vitro digestibility assays of raw flour with similar AC. RS was significantly positively correlated with AC and four RVA parameters, cold paste viscosity (CPV), setback viscosity (SBV), peak time (PeT), and pasting temperature (PaT), implying that suitable food processing to alter physicochemical properties of foxtail millet might mitigate hyperglycemia. This investigation of pasting properties and digestibility of diverse foxtail millet germplasm revealed much variation and showed potential for multi-dimensional utilizations in daily staple food and food industries.

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.

Physicochemical Properties and In Vitro Digestibility of Dual‐Modified Starch by Cross‐Linking and Annealing

2021 ◽  
pp. 2100102
Author(s):  
Shuyu Jia ◽  
Bin Yu ◽  
Haibo Zhao ◽  
Haiteng Tao ◽  
Pengfei Liu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Cross Linking ◽  
In Vitro Digestibility ◽  
Modified Starch

Understanding the multi-scale structure, physicochemical properties and in vitro digestibility of citrate naked barley starch induced by non-thermal plasma

2021 ◽  
Author(s):  
Huishan Shen ◽  
Xiangzhen Ge ◽  
Bo Zhang ◽  
Chunyan Su ◽  
Qian Zhang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Thermal Plasma ◽  
Scale Structure ◽  
In Vitro Digestibility ◽  
Multi Scale ◽  
Naked Barley ◽  
Starch Modification ◽  
Plasma Pretreatment ◽  
Non Thermal Plasma

Non-thermal plasma is an emerging and effective starch modification technology. In this paper, plasma pretreatment was used to modify the citrate naked barley starch for enhancing the accessibility of citric...

Comparison of physicochemical properties and in vitro digestibility of starches from seven banana cultivars in China

2019 ◽  
Vol 121 ◽  
pp. 279-284 ◽  
Author(s):  
Jia-Shui Wang ◽  
An-Bang Wang ◽  
Wei-Hong Ma ◽  
Bi-Yu Xu ◽  
Xiao-Ping Zang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
In Vitro Digestibility

Impact of Extrusion Temperature on In Vitro Digestibility and Pasting Properties of Pea Flour

2020 ◽  
Author(s):  
Mingming Qi ◽  
Guangyao Zhang ◽  
Zhishang Ren ◽  
Zhuangzhuang He ◽  
Huihui Peng ◽  
...  
Keyword(s):  
Pasting Properties ◽  
Extrusion Temperature ◽  
In Vitro Digestibility ◽  
Pea Flour

scholarly journals Physicochemical Properties and Digestion of Lotus Seed Starch under High-Pressure Homogenization

Nutrients ◽  
2019 ◽  
Vol 11 (2) ◽  
pp. 371 ◽  
Author(s):  
Zebin Guo ◽  
Beibei Zhao ◽  
Liding Chen ◽  
Baodong Zheng
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Pasting Properties ◽  
Deionized Water ◽  
High Pressure Homogenization ◽  
Rat Stomach ◽  
Lotus Seed ◽  
Starch Structure ◽  
Digestion Efficiency

Lotus seed starch (LS), dispersed (3%, w/v) in deionized water was homogenized (0–180 MPa) with high-pressure homogenization (HPH) for 15 min. The effects of HPH treatment on the physicochemical properties of the starch system were investigated. The properties were affected by HPH to various extents, depending on the pressure. These influences can be explained by the destruction of the crystalline and amorphous regions of pressurized LS. The short-range order of LS was reduced by HPH and starch structure C-type was transformed into B-type, exhibiting lower transition temperatures and enthalpy. The LS absorbed a great deal of water under HPH and rapidly swelled, resulting in increased swelling power, solubility and size distribution. It then showed “broken porcelain-like” morphology with reduced pasting properties. Digestion of pressurized LS complex investigated by a dynamic in vitro rat stomach–duodenum model showed higher digestion efficiency and the residues exhibited gradual damage in morphology.

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