scholarly journals Enrichment of soybean dietary fiber and protein fortified rice grain by dry flour extrusion cooking: the physicochemical, pasting, taste, palatability, cooking and starch digestibility properties

RSC Advances ◽  
2018 ◽  
Vol 8 (47) ◽  
pp. 26682-26690 ◽  
Author(s):  
Xia Liu ◽  
Jiafeng Zhao ◽  
Xin Zhang ◽  
Yuan Li ◽  
Juan Zhao ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Chronic Conditions ◽  
Starch Digestibility ◽  
Extrusion Cooking ◽  
Rice Grain

With the prevalence of chronic conditions in patients due to a dietary imbalance, the demand for inexpensive, nutritious and high dietary fiber extruded rice is increasing rapidly.

THE CHARACTERISTICS OF ARTIFICIAL RICE WITH SEAWEED Eucheuma cottonii ADDITION AS A DIETARY FIBER SOURCE

2014 ◽  
Vol 6 (1) ◽  
Author(s):  
Natalia Prodiana Setiawati ◽  
Joko Santoso ◽  
Sri Purwaningsih
Keyword(s):  
Blood Glucose ◽  
Dietary Fiber ◽  
Dietary Fibre ◽  
Extrusion Process ◽  
The Body ◽  
Starch Digestibility ◽  
Food Commodities ◽  
The Stability ◽  
Extrusion Technology ◽  
Eucheuma Cottonii

The utilization of local food commodities such as corn and cassava with seaweed addition as a dietary fiber source for producing artificial rice through extrusion technology is an  alternative for food diversification. The research was carried out to find out the best composition (rice, corn, cassava, and seaweed) and temperature of extrusion process on making artificial rice and the influence of dietary fibre on sensory properties and physicochemical. The composition of rice, corn, and cassava in proportion  of 1:3:1 with 20% seaweed, Eucheuma cottonii, addition and temperature extruder of 90 °C were selected as the best product for artificial rice. The  sensory evaluation was 8.02±0.21 (people’s preference). In physicochemical properties, dietary fiber significantly affected on low bulk density and starch digestibility. This condition is very good for health especially in maintaining the stability of blood glucose in the body. Keywords: artificial rice, composition, extrusion, seaweed, dietary fibre, temperature

In vitro starch digestibility, edible quality and microstructure of instant rice noodles enriched with rice bran insoluble dietary fiber

LWT ◽  
2021 ◽  
Vol 142 ◽  
pp. 111008
Author(s):  
Tengnu Liu ◽  
Kang Wang ◽  
Wei Xue ◽  
Li Wang ◽  
Congnan Zhang ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Rice Bran ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Insoluble Dietary Fiber

scholarly journals Extrusion cooking of immature rice grain: under-utilized by-product of rice milling process

2020 ◽  
Vol 57 (8) ◽  
pp. 2905-2915
Author(s):  
Barış Burak Albayrak ◽  
Necati Barış Tuncel ◽  
Neşe Yılmaz Tuncel ◽  
Mustafa Tuğrul Masatcıoğlu
Keyword(s):  
Milling Process ◽  
Extrusion Cooking ◽  
Rice Grain ◽  
Rice Milling

Effect of processing on the non-starch polysaccharides and in vitro starch digestibility of legumes / Efecto del procesado en el contenido de polisacáridos no amiláceos y la digestibilidad in vitro del almidón de legumbres

1999 ◽  
Vol 5 (5) ◽  
pp. 415-423 ◽  
Author(s):  
L. Bravo
Keyword(s):  
Dietary Fiber ◽  
Resistant Starch ◽  
Insoluble Fraction ◽  
Starch Digestibility ◽  
Glycemic Response ◽  
Food Ingredients ◽  
Digestion Rate ◽  
In Vitro Starch Digestibility ◽  
Industrial Processing

Dietary fiber content (as non-starch polysaccharides, NSP) and in vitro starch digestibility of legumes (beans, lentils, chickpeas and peas) present in the Spanish diet were determined. Raw, boiled and industrially processed legumes were analyzed, as well as legume dishes prepared according to tradi tional recipes or commercial canned meals. A reduction of total NSP was observed in cooked prepa rations probably due to the presence of other food ingredients. Soluble NSP increased in industrially processed legumes at the expense of the insoluble fraction. Significant amounts of resistant starch (RS) were detected in processed legumes. Industrial processing seemed to result in an increased in vitro starch digestibility with a higher starch digestion rate index (SDRI) in comparison with domes tic processing. Rapidly available glucose (RAG) in processed legumes, as a predictor of their poten tial glycemic response, showed differences depending on the type of legume and treatment. Gener ally pulses consumed as home-made meals had lower RAG values.

Potato Peel Dietary Fiber Composition:  Effects of Peeling and Extrusion Cooking Processes

1997 ◽  
Vol 45 (4) ◽  
pp. 1404-1408 ◽  
Author(s):  
Mary Ellen Camire ◽  
Dale Violette ◽  
Michael P. Dougherty ◽  
Michael A. McLaughlin
Keyword(s):  
Dietary Fiber ◽  
Extrusion Cooking ◽  
Potato Peel ◽  
Composition Effects ◽  
Fiber Composition

Effect of hydrocolloids on physicochemical, sensory and textural properties of reconstructed rice grain by extrusion cooking technology

2018 ◽  
Vol 12 (3) ◽  
pp. 1622-1632 ◽  
Author(s):  
Sara Ranjbar ◽  
Alireza Basiri ◽  
Amir Hosein Elhamirad ◽  
Akram Sharifi ◽  
Hossein Ahmadi Chenarbon
Keyword(s):  
Textural Properties ◽  
Extrusion Cooking ◽  
Rice Grain

Effect of Incorporation of Various Food By-products on Some Nutritional Properties of Rice-based Extruded Foods

2009 ◽  
Vol 15 (6) ◽  
pp. 571-581 ◽  
Author(s):  
S. Yağcı ◽  
F. Göğüş
Keyword(s):  
Antioxidant Activity ◽  
Moisture Content ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Starch Digestibility ◽  
Total Phenolic ◽  
Extrusion Cooking ◽  
Starch Gelatinization ◽  
Fruit Waste ◽  
By Products

Various food by-products were incorporated into rice grits and submitted to extrusion cooking to produce fortified extruded food products. The blends of various formulations of durum clear flour (8—20%), partially defatted hazelnut flour (PDHF) (5—15%), fruit waste blend (3—7%) and rice grits were extruded using single screw extruder. Response surface methodology was used to evaluate the effects of process variables, namely the feed moisture content (12—18%), barrel temperature (150—175 °C) and screw speed (200—280 rpm), and change in feed composition on total phenolic content, antioxidant activity, percent starch gelatinization and starch digestibility of the extrudates. Extrusion cooking process significantly increased the level of phenolic compounds and starch digestibility of extruded products. Increasing PDHF and fruit waste content caused increase in total phenolic content and antioxidant activity of the extruded samples, whereas percent starch gelatinization and digestibility values decreased. Moisture content and temperature significantly influenced the total phenolic content, antioxidant activity, percent starch gelatinization and starch digestibility values. In extruded samples, positive correlations were determined between antioxidant activity and total phenolic matter and percent starch gelatinization and the starch digestibility values, respectively.

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