Effects of tea products on in vitro starch digestibility and eating quality of cooked rice using domestic cooking method

2020 ◽  
Vol 11 (11) ◽  
pp. 9881-9891
Author(s):  
Tiantian Fu ◽  
Liya Niu ◽  
Yun Li ◽  
Dongming Li ◽  
Jianhui Xiao
Keyword(s):  
Blood Glucose ◽  
Starch Digestibility ◽  
Eating Quality ◽  
Cooking Method ◽  
In Vitro Starch Digestibility ◽  
Cooked Rice ◽  
High Glycemic Index ◽  
Staple Diet

Cooked rice (CR) is a staple diet for many people, but exhibits the high glycemic index that makes it difficult to control the blood glucose.

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

Physicochemical Properties and In Vitro Starch Digestibility of Cooked Rice from Commercially Available Cultivars in Canada

2010 ◽  
Vol 87 (4) ◽  
pp. 297-304 ◽  
Author(s):  
Hyun‐Jung Chung ◽  
Qiang Liu ◽  
Ruilin Huang ◽  
Yulong Yin ◽  
Aike Li
Keyword(s):  
Physicochemical Properties ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Cooked Rice

The effect of Moringa peregrina seed husk on the in vitro starch digestibility, microstructure, and quality of white wheat bread

LWT ◽  
2021 ◽  
Vol 136 ◽  
pp. 110332
Author(s):  
Fatemeh Sardabi ◽  
Mohammad Hossein Azizi ◽  
Hassan Ahmadi Gavlighi ◽  
Ali Rashidinejad
Keyword(s):  
Starch Digestibility ◽  
Wheat Bread ◽  
In Vitro Starch Digestibility ◽  
White Wheat ◽  
Seed Husk ◽  
Moringa Peregrina

Potato product form impacts in vitro starch digestibility and glucose transport but only modestly impacts 24 h blood glucose response in humans

2019 ◽  
Vol 10 (4) ◽  
pp. 1846-1855 ◽  
Author(s):  
Min Li ◽  
Judy George ◽  
Stephanie Hunter ◽  
Bruce Hamaker ◽  
Richard Mattes ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Phenolic Compounds ◽  
Glucose Transport ◽  
Model Systems ◽  
Product Form ◽  
Starch Digestibility ◽  
Glucose Response ◽  
In Vitro Starch Digestibility ◽  
Potato Product

Potatoes are rich in phenolic compounds which have been reported to impact starch digestion and intestinal glucose transport in model systems through phenolic–starch interactions.

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