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

Effects of Milling and Cooking Conditions of Rice on In Vitro Starch Digestibility and Blood Glucose Response

2016 ◽  
Vol 93 (3) ◽  
pp. 242-247 ◽  
Author(s):  
Tomoko Sasaki ◽  
Tomoya Okunishi ◽  
Itaru Sotome ◽  
Hiroshi Okadome
Keyword(s):  
Blood Glucose ◽  
Starch Digestibility ◽  
Glucose Response ◽  
In Vitro Starch Digestibility ◽  
Blood Glucose Response ◽  
Cooking Conditions

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

Influence of arabic gum on in vitro starch digestibility and noodle-making quality of Segoami

2019 ◽  
Vol 125 ◽  
pp. 668-673 ◽  
Author(s):  
In Young Bae ◽  
Im Kyung Oh ◽  
Da Sol Jung ◽  
Hyeon Gyu Lee
Keyword(s):  
Starch Digestibility ◽  
Arabic Gum ◽  
In Vitro Starch Digestibility

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

Effect of wheat flour substitution with potato pulp on dough rheology, the quality of steamed bread and in vitro starch digestibility

LWT ◽  
2019 ◽  
Vol 111 ◽  
pp. 527-533 ◽  
Author(s):  
Yanfei Cao ◽  
Fengjie Zhang ◽  
Peng Guo ◽  
Shuang Dong ◽  
Hongjun Li
Keyword(s):  
Wheat Flour ◽  
Starch Digestibility ◽  
Dough Rheology ◽  
In Vitro Starch Digestibility ◽  
Potato Pulp ◽  
Steamed Bread

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.

Matcha-fortified rice noodles: Characteristics of in vitro starch digestibility, antioxidant and eating quality

LWT ◽  
2021 ◽  
pp. 111852
Author(s):  
Yun Li ◽  
Jianhui Xiao ◽  
Jin Tu ◽  
Lili Yu ◽  
Liya Niu
Keyword(s):  
Starch Digestibility ◽  
Eating Quality ◽  
In Vitro Starch Digestibility
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