Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits

Bread is an affordable staple food available world wide. People demand for the high quality breads for consumption.Bread is considered to be a daily diet food for most of the people around the world. Foods with reduced glycemic index shows less risk of some chronic diseases like diabets and stroke. Senna auriculata a plant compound which is a potential inhibitor of diabetes. Low concentration possessed high radical scavenging activity, 90% of radicals were scavenged at lower concentrations. It further proved to have the anti-hemolytic effect. The extract inhibits the alpha amylase and alpha glycosidase activity. The bread contains large amount of digestible starch which leads to glycemic index. The foods with higher glycemic index leads to type 2 diabetes mellitus. Incorporation of Senna auriculata in bread is the effective method to produce low glycemic index foods. This study was aimed to evaluate digestability of starch and glycemic index in bread through the incorporating Senna auriculata as fortified bread sample. At 60 mins of dialysate, the concentration of resistant starch of bread sample with Senna Auriculata exhibited to be low when compared with the control. The Senna auriculata fortified bread sample is compared with the control which the regular bread based on their crust, colour, symmetry, texure, eating quality, and overall quality of the bread. Bread with 6% of extract was sensory evaluated. Bioactive components like phenolic, flavonoid found to be retained in fortified bread sample. Based on the biofunctional properties developed the evaluation is analysed at the retention time of the process. The sample has higher resistant starch and lower glycemic index. This overall invitro findings gives us a promising result that due to the lower glycemic effect the Senna auriculata fortified bread sample is situable and recommended for diabetes patients.

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HUBUNGAN ANTARA KANDUNGAN PATI RESISTEN DAN KUALITAS TANAK BERAS SIGER (TIWUL MODIFIKASI)

Jurnal Penelitian Pertanian Terapan ◽

10.25181/jppt.v18i1.355 ◽

2018 ◽

Vol 18 (1) ◽

pp. 7

Author(s):

Beni Hidayat ◽

M. Muslihudin ◽

Syamsul Akmal

Keyword(s):

Resistant Starch ◽

Digestive Enzymes ◽

Room Temperature ◽

Cooking Quality ◽

Starch Content ◽

Quality Characteristics ◽

Eating Quality ◽

Cycling Treatment ◽

The Relationship

Resistant starch is a starch fraction that can not be hydrolyzed by digestive enzymes in the small intestine and classified as a prebiotic compound. Increasing the content of resistant starch to a certain amount in Siger Rice (modified tiwul) will decrease the cooking quality. The objective of this research was to study the relationship between resistant starch content and cooking quality of Siger Rice (eating quality, texture, and taste). The increase of resistant starch content in siger rice was done by the application of autoclaving-cooling cycling treatment, through steam stages, cooling to room temperature, followed by cooling at 4Â°C for 0 hours/control, 12 hours, 24 hours, 36 hours and 48 hours. The results showed that the increase of resistant starch content â‰¤ 10% (9.85%) will improve the quality characteristics of Siger Rice for all organoleptic scores, i.e., eating quality (7,15 to 8,2), texture (7.05 to 8.35), and flavor (6.95 to 8.15); on the contrary, the increase of resistant starch content more than 10% (14.25%) will decrease the cooking quality characteristics of Siger Rice for all organoleptic scores, i.e., eating quality (7.15 to 6.8), texture (7.05 to 6.6), and taste (6.95 to 6.4).

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Genome-Wide Identification and Genetic Variations of the Starch Synthase Gene Family in Rice

Plants ◽

10.3390/plants10061154 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1154

Author(s):

Hongjia Zhang ◽

Seong-Gyu Jang ◽

San Mar Lar ◽

Ah-Rim Lee ◽

Fang-Yuan Cao ◽

...

Keyword(s):

Gene Family ◽

Catalytic Domain ◽

Amylose Content ◽

Expression Patterns ◽

Starch Synthase ◽

Eating Quality ◽

Segmental Duplications ◽

Genome Wide ◽

The Relationship

Starch is a major ingredient in rice, and the amylose content of starch significantly impacts rice quality. OsSS (starch synthase) is a gene family related to the synthesis of amylose and amylopectin, and 10 members have been reported. In the present study, a synteny analysis of a novel family member belonging to the OsSSIV subfamily that contained a starch synthase catalytic domain showed that three segmental duplications and multiple duplications were identified in rice and other species. Expression data showed that the OsSS gene family is involved in diverse expression patterns. The prediction of miRNA targets suggested that OsSS are possibly widely regulated by miRNA functions, with miR156s targeted to OsSSII-3, especially. Haplotype analysis exhibited the relationship between amylose content and diverse genotypes. These results give new insight and a theoretical basis for the improved amylose content and eating quality of rice.

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Evaluation of period of fasting and mixing of steers prior to slaughter on meat eating quality

Proceedings of the British Society of Animal Science ◽

10.1017/s175275620002977x ◽

2009 ◽

Vol 2009 ◽

pp. 138-138

Author(s):

F O Lively ◽

B W Moss ◽

T W J Keady ◽

L Farmer ◽

N F S Gault ◽

...

Keyword(s):

Shear Force ◽

Eating Quality ◽

Longissimus Dorsi ◽

Glycogen Depletion ◽

Meat Eating ◽

Quadratic Relationship

Mixing of cattle prior to slaughter which results in aggressive activity (Mohan Raj et al 1992) leads to glycogen depletion pre-slaughter and subsequently meat with a higher ultimate pH (pHu). Purchas et al (1990) reported a quadratic relationship between pHu and tenderness with highest shear force values recorded between pHu 5.8 to 6.2. The aim of this study was to determine the effect of fasting and mixing of steers prior to slaughter on the meat eating quality of longissimus dorsi (LD) muscle.

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Eating Quality of Ground Chicken-Soy Patties

Poultry Science ◽

10.3382/ps.0551553 ◽

1976 ◽

Vol 55 (4) ◽

pp. 1553-1556 ◽

Cited By ~ 3

Author(s):

Beth Molonon ◽

Jane A. Bowers ◽

Frank Cunningham

Keyword(s):

Eating Quality

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EATING QUALITY OF “FUJI” APPLES AFFECTED BY A PERIOD OF COLD AIR AFTER ULO STORAGE

Journal of Food Quality ◽

10.1111/j.1745-4557.2011.00421.x ◽

2011 ◽

Vol 35 (1) ◽

pp. 1-12

Author(s):

R. ALTISENT ◽

J. GRAELL ◽

I. LARA ◽

L. LÓPEZ ◽

G. ECHEVERRÍA

Keyword(s):

Eating Quality ◽

Cold Air

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Effects of ultrahigh pressure treatment on eating quality of steamed oat and oat protein structure

CyTA - Journal of Food ◽

10.1080/19476337.2020.1857847 ◽

2021 ◽

Vol 19 (1) ◽

pp. 56-62

Author(s):

Sarina Ma ◽

Meili Zhang ◽

Yanbin Shi ◽

Hongli Wang ◽

Huan Chu

Keyword(s):

Protein Structure ◽

Ultrahigh Pressure ◽

Eating Quality ◽

Pressure Treatment

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Influence of dietary fatty acids on adipose tissue composition and subsequent eating quality of finishing pigs

Proceedings of the British Society of Animal Science ◽

10.1017/s175275620059351x ◽

1996 ◽

Vol 1996 ◽

pp. 155-155

Author(s):

M S Redshaw ◽

J Wiseman ◽

D J A Cole ◽

J D Wood ◽

M Enser ◽

...

Keyword(s):

Fatty Acids ◽

Adipose Tissue ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Sensory Quality ◽

Dietary Fatty Acids ◽

Eating Quality ◽

Finishing Pigs ◽

Tissue Composition

It is well established that the fatty acid combustion of adipose issue in pigs (non-ruminants) may be manipulated by changes in the fatty acid profile of the diets. The objective of this program of work was to quantify the responses of adipose depots of finishing pigs to changes in the level and profile of dietary fatty acids and to relate these changes to the sensory quality of meat as determined by taste panel.

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