scholarly journals Nutritional quality and in vitro digestion of immature rice-based processed products

2020 ◽  
Vol 11 (9) ◽  
pp. 7611-7625
Author(s):  
Kulwa F. Miraji ◽  
Anita R. Linnemann ◽  
Vincenzo Fogliano ◽  
Henry S. Laswai ◽  
Edoardo Capuano
Keyword(s):  
Nutritional Quality ◽  
Protein Digestibility ◽  
In Vitro Digestion ◽  
Nutritional Properties ◽  
Processed Products

The nutritional contents of rice decreased as grains matured, and pepeta-type processing improves the nutritional properties and in vitro protein digestibility of rice.

scholarly journals Scientific Background of Dairy Protein Digestibility: A Review

2014 ◽  
Vol 7 ◽  
pp. 1-8 ◽  
Author(s):  
Ashok Kumar Shrestha
Keyword(s):  
Amino Acids ◽  
Whey Proteins ◽  
Protein Digestibility ◽  
In Vitro Digestion ◽  
Dairy Proteins ◽  
Dairy Foods ◽  
Dairy Protein ◽  
Protein Rich ◽  
And Control

Recent advances have shown that differences in compositional, structural and physical properties of caseins and whey proteins affect their digestion and absorption behavior, hormonal response, satiety effect and other physiological effects. For example, the ingestion of whey protein cause fast, high and transient increase of amino acids ‘fast protein’, whereas casein induce slower, lower and prolonged increase of ‘slow protein’ in the gut. Knowledge of, and control over, the rate and nature of digestive breakdown of dairy proteins provides a potential basis for product/process innovation through identifying ingredients and formulations that provide desired nutrient delivery profiles. With this background, the aim of our current review paper is to understand the digestion behavior of various protein-rich milk powders and their potential use in formulation of dairy foods for controlled release of amino acids and energy. Currently available in vitro protein digestibility methods to measure or predict the dairy protein digestibility were also investigated. The author has also presented the preliminary results of ongoing study on in vitro digestion of various commercial proteins powders.DOI: http://dx.doi.org/10.3126/jfstn.v7i0.10560 J. Food Sci. Technol. Nepal, Vol. 7 (1-8), 2012

In-Vitro protein digestibility, physico-chemical properties and nutritional quality of sorghum-green gram cookies supplemented with mango powder

2021 ◽  
pp. 39
Author(s):  
Keyword(s):  
Nutritional Quality ◽  
Chemical Properties ◽  
Protein Digestibility ◽  
Vital Role ◽  
Green Gram ◽  
In Vitro Protein Digestibility ◽  
Physico Chemical ◽  
Thiamine Content ◽  
Vitro Protein

Ready to Eat (RTE) sorghum cookies were prepared by incorporating green gram flour at 10%, 20%, 30%, dried mango powder at 10% and evaluated for their physico-chemical and nutritional properties. Protein, fat, fiber and ash increased with increase in green gram flour substitution as carbohydrate content decreased significantly. Significant differences (p ≤ 0.05) in protein content were seen in cookies ranging from 9.52% to 13.60%. Fiber increased significantly from 9.40% to 10.90%. In vitro protein digestibility ranged from 67.75 ± 0.01% to 90.05 ± 0.10 %. Vitamins analysed increased with addition of green gram flour. Thiamine content ranged from 0.22±0.02 to 0.61±0.02 mg/100g, riboflavin from 0.09±0.00 to 1.39±0.04 mg/100g and ascorbic acid from 13.87±0.79 to 19.31±0.94 mg/100g. Value addition of under-utilized crops like sorghum and green grams can play a vital role in development of high nutritional quality RTE products.

Increased protein digestibility of beef with aging in an infant in vitro digestion model

Meat Science ◽  
2020 ◽  
Vol 169 ◽  
pp. 108210 ◽  
Author(s):  
Seonmin Lee ◽  
Kyung Jo ◽  
Hyun Jung Lee ◽  
Cheorun Jo ◽  
Hae In Yong ◽  
...  
Keyword(s):  
Protein Digestibility ◽  
In Vitro Digestion

scholarly journals Relationship between in vitro digestion of proteins and in vivo assessment of their nutritional quality

1987 ◽  
Vol 27 (3) ◽  
pp. 659-672 ◽  
Author(s):  
C. VACHON ◽  
Sylvie GAUTHIER ◽  
Ruth CHARBONNEAU ◽  
L. SAVOIE ◽  
G. PARENT ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
In Vitro Digestion ◽  
In Vivo Assessment

scholarly journals Teff Type-I Sourdough to Produce Gluten-Free Muffin

2020 ◽  
Vol 8 (8) ◽  
pp. 1149
Author(s):  
Cinzia Dingeo ◽  
Graziana Difonzo ◽  
Vito Michele Paradiso ◽  
Carlo Giuseppe Rizzello ◽  
Erica Pontonio
Keyword(s):  
Protein Digestibility ◽  
Hydrolysis Rate ◽  
Type I ◽  
Gluten Free ◽  
Nutritional Properties ◽  
Positive Effects ◽  
Biotechnological Approach ◽  
Total Free Amino Acids ◽  
Nutritional Benefits

The increasing number of persons following a gluten-free (GF) diet and the need for healthy and natural products are forcing researchers and industries to provide gluten-free products with high nutritional value. Here, a biotechnological approach combining the use of teff flour and type-I sourdough has been proposed to produce GF muffins with nutritional benefits. Teff-sourdough was prepared and propagated following the traditional daily refreshment procedure until the biochemical stability was achieved. The sourdough, dominated by Lactiplantibacillus plantarum, Limosilactobacillus fermentum and Saccharomyces cerevisiae strains, was used to produce muffins at three different levels (up to 15%, wt/wt) of fortification, achieving several positive effects on the nutritional properties of the products. The use of teff flour led to high content of fiber (>3 g/100 g) and proteins (>6 g/100 g) in muffins achieving the nutritional requirements for the healthy claims “source of fiber” and “rich in protein”. Thanks to their metabolic traits, sourdough lactic acid bacteria caused the increase of the total free amino acids (TFAA, up to 1000 mg/kg, final concentration) and phytic acid decrease (50% lower than control), which positively affect the nutritional properties of the products. Besides, high in vitro protein digestibility (IVPD, 79%) and low starch hydrolysis rate (HI, 52%) characterized the fortified muffins. Muffins also presented high in vitro antioxidant (56%) and mold-inhibitory activities, potentially contributing to an extended shelf-life of the products.

Role of the bolus degree of structure on the protein digestibility during in vitro digestion of a pea protein‐fortified sponge cake chewed by elderly

2019 ◽  
Author(s):  
Melissa Assad‐Bustillos ◽  
Juliette Palier ◽  
Hanitra Rabesona ◽  
Yvan Choiset ◽  
Guy Della Valle ◽  
...  
Keyword(s):  
Protein Digestibility ◽  
In Vitro Digestion ◽  
Pea Protein ◽  
Sponge Cake

scholarly journals Improvement in nutritional quality of fibrous food via in vitro digestion by Aspergillus niger

2015 ◽  
Vol 42 (1) ◽  
pp. 9-10
Author(s):  
Alejandro Velásquez ◽  
Pierre-Guy Marnet ◽  
Rodrigo Arias
Keyword(s):  
Aspergillus Niger ◽  
Nutritional Quality ◽  
In Vitro Digestion

ASSESSMENT OF HEAT DAMAGE TO PROTEIN DIGESTIBILITY FROM FISH MEALS BY IN VITRO PEPSIN SOLUBILIZATION AT DIFFERENT TEMPERATURES

1982 ◽  
Vol 62 (2) ◽  
pp. 657-660 ◽  
Author(s):  
B. E. MARCH ◽  
D. R. HICKLING
Keyword(s):  
Standard Method ◽  
Fish Meal ◽  
Cold Water ◽  
Protein Digestibility ◽  
In Vitro Digestion ◽  
Control Fish ◽  
Pepsin Digestion ◽  
Water Fish ◽  
Different Temperatures

A control fish meal and an overheated fish meal were compared by in vitro digestion with pepsin at concentrations of 10−5 to 10−1 and at temperatures from 10 to 40 °C. The reduction in protein solubilization caused by over-heating was most evident with pepsin digestion at 10 and 20 °C and suggests modification of the standard method when evaluating fish meals to be fed to cold-water fish. Key words: Protein digestibility, pepsin digestibility, fish meal, cold-water fish

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