scholarly journals Effect of cooking, 24 h cold storage, microwave reheating, and particle size on in vitro starch digestibility of dry and fresh pasta

2020 ◽  
Vol 11 (7) ◽  
pp. 6265-6272
Author(s):  
Silvia Cañas ◽  
Natalia Perez-Moral ◽  
Cathrina H. Edwards
Keyword(s):  
Particle Size ◽  
Cold Storage ◽  
Preparation Method ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Fresh Pasta

The aim of this study was to investigate the effect of preparation method and particle size on digestion of starch in fresh and dry pasta types.

Corrigendum to

2018 ◽  
Vol 83 ◽  
pp. 511 ◽  
Author(s):  
Peng Guo ◽  
Jinglin Yu ◽  
Shujun Wang ◽  
Shuo Wang ◽  
Les Copeland
Keyword(s):  
Particle Size ◽  
Physicochemical Properties ◽  
Durum Wheat ◽  
Water Content ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Wheat Grains

scholarly journals In Vivo and In Vitro Starch Digestibility of Fresh Pasta Produced Using Semolina-Based or Wholemeal Semolina-Based Liquid Sourdough

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2507
Author(s):  
Simonetta Fois ◽  
Piero Pasqualino Piu ◽  
Manuela Sanna ◽  
Tonina Roggio ◽  
Pasquale Catzeddu
Keyword(s):  
Glycemic Load ◽  
Health Benefits ◽  
Starch Digestibility ◽  
Glycemic Response ◽  
In Vitro Starch Digestibility ◽  
Food Matrices ◽  
Fresh Pasta

The use of wholemeal flour and sourdough fermentation in different food matrices has received considerable attention in recent years due to its resulting health benefits. In this study, a semolina-based and a wholemeal semolina-based sourdough were prepared and added to the formulation of gnocchetti-type fresh pasta. Four types of gnocchetti were made, using semolina plus semolina-based sourdough (SS), semolina plus wholemeal semolina-based sourdough (SWS), semolina alone (S), and semolina plus wholemeal semolina (WS). The latter two were used as controls. The digestibility of starch was studied both in vitro and in vivo, and the glycemic response (GR) and glycemic load (GL) were determined. Starch digestibility, both in vivo and in vitro, was higher in wholemeal semolina than semolina pasta and the resulting GR values (mg dL−1 min−1) were also higher (2209 and 2277 for WS and SWS; 1584 and 1553 for S and SS, respectively). The use of sourdough significantly reduced the rapidly digestible starch (RDS) content and increased the inaccessible digestible starch (IDS) content. The addition of sourdough to the formulation had no effect on the GR values, but led to a reduction of the GL of the pasta. These are the first data on the GR and GL of fresh pasta made with sourdough.

scholarly journals Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 628 ◽  
Author(s):  
Gabriele Rocchetti ◽  
Corrado Rizzi ◽  
Gabriella Pasini ◽  
Luigi Lucini ◽  
Gianluca Giuberti ◽  
...  
Keyword(s):  
High Performance ◽  
Moringa Oleifera ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Substitution Level ◽  
Leaf Powder ◽  
Powder Addition ◽  
Fresh Pasta ◽  
Different Levels

Fresh pasta was formulated by replacing wheat semolina with 0, 5, 10, and 15 g/100 g (w/w) of Moringa oleifera L. leaf powder (MOLP). The samples (i.e., M0, M5, M10, and M15 as a function of the substitution level) were cooked by boiling. The changes in the phenolic bioaccessibility and the in vitro starch digestibility were considered. On the cooked-to-optimum samples, by means of ultra-high-performance liquid chromatography-quadrupole time-of-flight (UHPLC-QTOF) mass spectrometry, 152 polyphenols were putatively annotated with the greatest content recorded for M15 pasta, being 2.19 mg/g dry matter (p < 0.05). Multivariate statistics showed that stigmastanol ferulate (VIP score = 1.22) followed by isomeric forms of kaempferol (VIP scores = 1.19) and other phenolic acids (i.e., schottenol/sitosterol ferulate and 24-methylcholestanol ferulate) were the most affected compounds through the in vitro static digestion process. The inclusion of different levels of MOLP in the recipe increased the slowly digestible starch fractions and decreased the rapidly digestible starch fractions and the starch hydrolysis index of the cooked-to-optimum samples. The present results showed that MOLP could be considered a promising ingredient in fresh pasta formulation.

Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility

2020 ◽  
Vol 11 (4) ◽  
pp. 3610-3620 ◽  
Author(s):  
Suyun Lin ◽  
Jing Gao ◽  
Xiaoxuan Jin ◽  
Yong Wang ◽  
Zhizhong Dong ◽  
...  
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Bread Quality ◽  
Starch Digestibility ◽  
Whole Wheat Flour ◽  
In Vitro Starch Digestibility ◽  
Dough Properties ◽  
Whole Wheat

Whole-wheat flour (WWF) particle size is critical to dough properties, bread quality, and in vitro starch digestibility of bread.

In Vitro Starch Digestibility and Predicted Glycemic Index of Corn Tortilla, Black Beans, and Tortilla−Bean Mixture:  Effect of Cold Storage

2005 ◽  
Vol 53 (4) ◽  
pp. 1281-1285 ◽  
Author(s):  
S. G. Sáyago-Ayerdi ◽  
Juscelino Tovar ◽  
P. Osorio-Díaz ◽  
Octavio Paredes-López ◽  
Luis A. Bello-Pérez
Keyword(s):  
Cold Storage ◽  
Glycemic Index ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Mixture Effect ◽  
Black Beans ◽  
Corn Tortilla

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 Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 514
Author(s):  
Hilal Demirkesen-Bicak ◽  
Muhammet Arici ◽  
Mustafa Yaman ◽  
Salih Karasu ◽  
Osman Sagdic
Keyword(s):  
Glycemic Index ◽  
Sensory Properties ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Whole Wheat ◽  
Sourdough Bread ◽  
Estimated Glycemic Index

This study aimed to evaluate the influence of sourdough fermentation on the estimated glycemic index (eGI), in vitro starch digestibility, and textural and sensory properties of eight experimentally prepared sourdough breads. Wheat and whole wheat flour bread samples were produced under different fermentation conditions (25 °C and 30 °C) and fermentation methods (type-1 and type-2). In type-1 fermentation, sourdough was obtained via spontaneous fermentation. Indigenous strains (Lactobacillus brevis ELB99, Lactiplantibacillus plantarum ELB75, and Saccharomyces cerevisiae TGM55) were used for type-2 fermentation. Fermentation type and temperature significantly affected eGI, the hydrolysis index (HI), the starch fraction, and the textural properties of the samples (p < 0.05). The resistant starch (RS) content increased after fermentation, while rapidly digestible starch (RDS), HI, and eGI decreased. RS values were significantly higher in type-2 than in type-1 at the same temperature for both flour types (p < 0.05). At 25 °C, RS values were higher in both fermentation types. In the white flour samples, eGI values were in the range of 60.8–78.94 and 62.10–78.94 for type-1 and type-2, respectively. The effect of fermentation type on eGI was insignificant (p < 0.05). In the whole flour samples, fermentation type and temperature significantly affected eGI (p < 0.05). The greatest eGI decreases were in whole wheat sourdough bread at 30 °C using type-2 (29.74%). The 30 °C and type-2 samples showed lower hardness and higher specific volume. This study suggests that fermentation type and temperature could affect the eGI and the textural and sensory properties of sourdough bread, and these factors should be considered during bread production. The findings also support the consumption of wheat and whole wheat breads produced by type-2 fermentation due to higher RS and slowly digestible starch (SDS) and lower RDS and eGI values.

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