Effects of added water and retrogradation on starch digestibility of cooked rice flours with different amylose content

2015 ◽  
Vol 61 ◽  
pp. 1-7 ◽  
Author(s):  
Rachel J.-C. Hsu ◽  
Shin Lu ◽  
Yung-ho Chang ◽  
Wenchang Chiang
Keyword(s):  
Amylose Content ◽  
Starch Digestibility ◽  
Cooked Rice ◽  
Added Water ◽  
Rice Flours

Corrigendum to “The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains” [Food Chem. 136 (2013) 742–749]

2014 ◽  
Vol 145 ◽  
pp. 617-618 ◽  
Author(s):  
Zainul A. Syahariza ◽  
Seila Sar ◽  
Frederick J. Warren ◽  
Wei Zou ◽  
Jovin Hasjim ◽  
...  
Keyword(s):  
Starch Digestibility ◽  
Rice Grains ◽  
Cooked Rice ◽  
Fine Structures

Nutritional value of diets for broiler chickens as affected by fat source, amylose level and diet processing

2007 ◽  
Vol 87 (4) ◽  
pp. 553-562 ◽  
Author(s):  
O. Zimonja ◽  
A. Stevnebø ◽  
B. Svihus
Keyword(s):  
Broiler Chickens ◽  
Amylose Content ◽  
Processing Technique ◽  
Starch Digestibility ◽  
Starch Degradation ◽  
Soy Oil ◽  
Lipid Complex ◽  
Broiler Performance ◽  
Barley Cultivars

Two experiments were conducted to investigate effects of fat source, fat level, amylose level and processing technique on technical pellet quality and broiler performance. In both experiments wheat-barley-based diets were either pelleted or expanded and pelleted using the same production conditions. In exp. 1 soy oil and akofeed fat at inclusion levels of 25 and 50 g kg-1, respectively, were tested. Akofeed fat containing diets resulted in significant (P < 0.001) improvement in pellet durability compared with soy oil containing diets under both processing methods and both fat levels. As a consequence of higher content of amylose-lipid complexes, feeding the akofeed fat containing diets resulted in significant reduction (P < 0.05) of starch digestibility at jejunual level. In exp. 2, three barley cultivars with varying amylose content were tested. Total tract starch digestibility was higher (P < 0.0001) for normal amylose (NA) containing diets compared with low amylose (LA) and high amylose (HA) containing diets. In vitro results, however, showed highest starch degradation for LA diets compared with NA and HA diets, indicating that the in vitro method did not seem to be a good predictor of starch digestibility for broiler chickens. Key words: Starch; Barley; Amylose-lipid complex; Akofeed fat; Soy oil; Expander-pelleting treatment

Impact of Clitoria ternatea (butterfly pea) flower on in vitro starch digestibility, texture and sensory attributes of cooked rice using domestic cooking methods

2019 ◽  
Vol 295 ◽  
pp. 646-652 ◽  
Author(s):  
Charoonsri Chusak ◽  
Jowynn Ang Yu Ying ◽  
Joseph Lim Zhien ◽  
Porntip Pasukamonset ◽  
Christiani Jeyakumar Henry ◽  
...  
Keyword(s):  
Sensory Attributes ◽  
Starch Digestibility ◽  
Cooking Methods ◽  
Clitoria Ternatea ◽  
In Vitro Starch Digestibility ◽  
Cooked Rice ◽  
Butterfly Pea

scholarly journals High Resistant Starch Rice: Variation in Starch Related SNPs, and Functional, and Sensory Properties

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 94
Author(s):  
Ming-Hsuan Chen ◽  
Karen Bett-Garber ◽  
Jeanne Lea ◽  
Anna McClung ◽  
Christine Bergman
Keyword(s):  
Resistant Starch ◽  
Amylose Content ◽  
Pairwise Correlation ◽  
Texture Properties ◽  
Cooked Rice ◽  
Grain Processing ◽  
Coating Roughness ◽  
High Amylose ◽  
Processing Properties ◽  
Texture Attributes

Human diets containing greater resistant starch (RS) are associated with superior glycemic control. Although high amylose rice has higher RS (29 g/kg to 44 g/kg) than lower amylose content varieties, sensory and processing properties associated with RS have not been evaluated. This study used variants of Waxy and starch synthase II a (SSIIa) genes to divide high amylose (256 g/kg to 284 g/kg) varieties into three haplotypes to examine their effects on RS, RVA parameters, and 14 cooked rice texture properties. RVA characteristics were influenced by both genes with peak and hotpaste viscosity differentiating the three haplotypes. Setback from hotpaste viscosity was the only RVA parameter correlated with RS content across three haplotypes (r = −0.76 to −0.93). Cooked rice texture attributes were impacted more by Waxy than by SSIIa with initial starch coating, roughness, and intact particles differentiating the three haplotypes. Pairwise correlation (r = 0.46) and PCA analyses suggested that roughness was the only texture attribute associated with RS content; while protein content influenced roughness (r = 0.49) and stickiness between grains (r = 0.45). In conclusion, variation exists among genetic haplotypes with high RS for sensory traits that will appeal to diverse consumers across the globe with limited concern for negatively affecting grain processing quality.

scholarly journals Verification of quantitative trait locus for stickiness of cooked rice and amylose content by developing near-isogenic lines

2008 ◽  
Vol 58 (3) ◽  
pp. 235-242 ◽  
Author(s):  
Asako Kobayashi ◽  
Katsura Tomita ◽  
Faming Yu ◽  
Yoshinobu Takeuchi ◽  
Masahiro Yano
Keyword(s):  
Quantitative Trait Locus ◽  
Quantitative Trait ◽  
Amylose Content ◽  
Near Isogenic Lines ◽  
Isogenic Lines ◽  
Cooked Rice ◽  
Trait Locus

scholarly journals Effects of Cooked Rice Flours on Cecal Fermentation in Rats

2017 ◽  
Vol 70 (2) ◽  
pp. 61-67
Author(s):  
Ryuji Nagata ◽  
Ai Sagawa ◽  
Kyu-Ho Han ◽  
Kenichiro Shimada ◽  
Kiyoaki Kato ◽  
...  
Keyword(s):  
Cooked Rice ◽  
Rice Flours

In Vitro Starch Digestibility and Total Carotenoid of Corn from Various Ways of Processing

2020 ◽  
Vol 4 (2) ◽  
pp. 30-36
Author(s):  
Rina Yenrina ◽  
Fauzan Azima ◽  
Rani Liganti ◽  
Heriyenni Heriyenni
Keyword(s):  
Amylose Content ◽  
Starch Content ◽  
Starch Digestibility ◽  
Carotenoid Content ◽  
Total Carotenoid ◽  
Nutritional Content ◽  
Carotene Content ◽  
In Vitro Starch Digestibility ◽  
Corn Processing

This research aims to study in vitro starch digestibility, total carotenoid, and nutritional content from various ways of corn processing.  The design used in this study was explorative with six treatments is raw, boiled, steamed, roasted, fried, and puffing. The results showed that the lowest water content was found in popcorn (0.93%), the lowest ash content in raw corn (0.52%), the lowest fat content in raw corn (0.61%), the highest protein content in raw corn (8.80%), the highest starch content in popcorn (59.19%), the lowest amylose content in fried corn (19.56%) and the highest amylopectin in fried corn (80.44%), FFA content (0.33%) in fried corn, the highest carotenoid content (11.05 μg/g) was found in raw corn and the lowest carotene content(6.01 μg/g) was found in popcorn, the lowest starch digestibility (47.36%) was found in raw corn

Physicochemical Characteristics and In Vitro Starch Digestibility of Spontaneously Combined Submerged and Solid State Fermented Cassava (Manihot esculenta Crantz) Flour

2019 ◽  
Vol 15 (7) ◽  
pp. 725-734
Author(s):  
Erning Indrastuti ◽  
Teti Estiasih ◽  
Elok Zubaidah ◽  
Harijono
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Submerged Fermentation ◽  
Amylose Content ◽  
Starch Content ◽  
Starch Digestibility ◽  
Fermentation Time ◽  
Cassava Flour ◽  
In Vitro Starch Digestibility

Background: High cyanide varieties of cassava must be detoxified before consumption. Several studies showed detoxification of cassava by slicing, submerged fermentation (soaking), solid state fermentation, and drying. One of traditional detoxification is combination of submerged and solid state fermentation and the effect of this processing on cyanide reduction and food properties has not been evaluation yet. Objective: This research studied the effect of solid state fermentation time on physicochemical, starch granule morphology, and in vitro starch digestibility of cassava flour from high cyanide varieties of Malang 4, Malang 6, and Sembung. Methods: Three varieties of high cyanide grated cassavas were soaked for 3 days in ratio of water to cassava 1:1. After draining for 1 hour, grated cassava was placed in a bamboo container and put in a humid place for 3-day solid state fermentation. Fermented grated cassavas were then dried, milled, and analyzed. Results: Solid state fermentation similarly affected cyanide reduction and characteristics of cassava flour for three high cyanide varieties. The detoxification process reduced cyanide to 89.70-93.42% and produced flour with a total cyanide of 8.25-10.89 mg HCN eq/kg dry matters, which is safe to consume. Fermentation decreased cyanide, starch content, titratable acidity, swelling power, and solubility; meanwhile pH, amylose content, water absorption, oil absorption, and in vitro starch digestibility increased in all three varieties studied. Submerged fermentation reduced the pH thus inhibiting the degradation of linamarin and cyanohydrin into free HCN. pH value was increased by solid state fermentation, from 4.43 to 6.90 that optimum for linamarin and cyanohydrin degradation into free HCN. The submerged and solid-state fermentation indeuce spontaneous microbial growth that affected chemical composition of cassava flour. The changes of structure and morphology of starch granules affected pasting properties, and Increased in vitro starch digestibility due to damaged granules. Conclusion: Solid-state fermentation reduced cyanide content of all three cassava varieties into the safe level for consumption, and aiso changed chemical, physical, and functional characteristics and starch digestibility of cassava flour.

Sign in / Sign up

Export Citation Format

Share Document