Improvement in pasting, thermal properties and in vitro digestibility of isolated Amaranth starch ( Amaranthus cruentus L.) by addition of almond gum and gum ghatti powder

2021 ◽  
Author(s):  
Avinash Kumar Jha ◽  
Sonam Kumari ◽  
Arun Kumar Gupta ◽  
Abhinay Shashank
Keyword(s):  
Thermal Properties ◽  
In Vitro Digestibility ◽  
Amaranthus Cruentus ◽  
Gum Ghatti

Complex formation, thermal properties, and in-vitro digestibility of gelatinized potato starch–fatty acid mixtures

2012 ◽  
Vol 27 (1) ◽  
pp. 228-234 ◽  
Author(s):  
Kiyoshi Kawai ◽  
Setsuko Takato ◽  
Tomoko Sasaki ◽  
Kazuhito Kajiwara
Keyword(s):  
Thermal Properties ◽  
Fatty Acid ◽  
Complex Formation ◽  
Potato Starch ◽  
In Vitro Digestibility ◽  
Fatty Acid Mixtures

scholarly journals Effect of germination on the physicochemical, nutritional, functional, thermal properties and in vitro digestibility of Bambara groundnut flours

LWT ◽  
2021 ◽  
Vol 140 ◽  
pp. 110749
Author(s):  
Chiemela Enyinnaya Chinma ◽  
Joseph Oneh Abu ◽  
Blessing Ngozi Asikwe ◽  
Tabitha Sunday ◽  
Oluwafemi Ayodeji Adebo
Keyword(s):  
Thermal Properties ◽  
Bambara Groundnut ◽  
In Vitro Digestibility

scholarly journals In Vitro Digestibility and Thermal Properties of Native and Modified Sago (Metroxylon Sagu) Starch

2019 ◽  
Vol 1358 ◽  
pp. 012026
Author(s):  
J Q Ng ◽  
H Mamat ◽  
C K Siew ◽  
P Matanjun ◽  
Jau-Shya Lee
Keyword(s):  
Thermal Properties ◽  
In Vitro Digestibility ◽  
Metroxylon Sagu

Talipot palm (Corypha umbraculifera L.) a nonconventional source of starch: Effect of citric acid on structural, rheological, thermal properties and in vitro digestibility

2021 ◽  
Vol 182 ◽  
pp. 554-563
Author(s):  
Muhammed Navaf ◽  
Kappat Valiyapeediyekkal Sunooj ◽  
Basheer Aaliya ◽  
Cherakkathodi Sudheesh ◽  
Plachikkattu Parambil Akhila ◽  
...  
Keyword(s):  
Thermal Properties ◽  
Citric Acid ◽  
In Vitro Digestibility

High-Pressure Homogenization Alters Physicochemical Properties and In Vitro Digestibility of Chinese Yam (Dioscorea Opposita Thunb.) Starch

2018 ◽  
Vol 18 (1) ◽  
pp. 10-15
Author(s):  
Wang Yi-Wei ◽  
He Yong-Zhao ◽  
An Feng-Ping ◽  
Huang Qun ◽  
Zeng Feng ◽  
...  
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Starch Content ◽  
In Vitro Digestibility ◽  
High Pressure Homogenization ◽  
Starch Granules ◽  
Cross Polarization ◽  
Chinese Yam ◽  
Crystal Type

In this study, Chinese yam starch-water suspension (8%) were subjected to high-pressure homogenization (HPH) at 100 MPa for increasing cycle numbers, and its effect of on the physicochemical properties of the starch was investigated. Results of the polarizing microscope observations showed that the starch granules were disrupted (i.e. greater breakdown value) after HPH treatment, followed by a decrease in cross polarization. After three HPH cycles, the crystallinity of starch decreased, while the crystal type remained unaltered. Meanwhile, the contents of rapidly digestible starch and slowly digestible starch were increased. On the contrary, resistant starch content was decreased. Our results indicate that HPH treatment resulted in reduction of starch crystallinity and increase of starch digestibility.

scholarly journals DATA ON THE IN-VITRO DIGESTIBILITY OF ACID GELS PREPARED FROM BREWERS’ SPENT GRAIN PROTEIN ISOLATES

Data in Brief ◽  
2021 ◽  
pp. 107160
Author(s):  
Thierry HELLEBOIS ◽  
Claire GAIANI ◽  
Cédric PARIS ◽  
Sébastien PLANCHON ◽  
Jenny RENAUT ◽  
...  
Keyword(s):  
In Vitro Digestibility ◽  
Grain Protein ◽  
Protein Isolates ◽  
Spent Grain

scholarly journals Chemical composition and in vitro digestibility of some selected under-utilized tropical seeds as protein sources in ruminants’ diet

2020 ◽  
Vol 44 (1) ◽  
Author(s):  
Oluwatosin Bode Omotoso ◽  
Mary Oluwafunmilayo Adeduntan ◽  
Adebowale Noah Fajemisin
Keyword(s):  
Short Chain Fatty Acids ◽  
Nutritional Composition ◽  
Metabolizable Energy ◽  
In Vitro Digestibility ◽  
Protein Sources ◽  
Dry Matter Digestibility ◽  
Supplementary Feed ◽  
Monodora Myristica

Abstract Background The study highlighted the potential of three common and under-utilized tropical leguminous seeds (Tomentosa nilotica, Dioclea reflexa and Monodora myristica) to be used as supplementary feed to ruminant livestock. These seeds (their plants inclusive) are valuable sources of food and medicine for the prevention of illness and maintenance of human health. The medicinal properties of these seeds include antimicrobial, anti-inflammatory, anti-oxidant and immuno-stimulant. Trypsin inhibitors, which are common anti-nutritional factors in legumes and for monogastric animals, do not exert adverse effects in ruminants because they are degraded in the rumen. Hence, the crux of this study is to examine the effect of processing methods on the nutritional composition (proximate, fibre fractions, minerals, anti-nutrients) and in vitro digestibility of Tomentosa nilotica, Dioclea reflexa and Monodora myristica seeds and their suitability as feedstuff (protein sources) in small ruminant feed, particularly during off-season. Results From the results, raw Tomentosa nilotica and Monodora myristica have the highest crude protein (30.35% CP) and fat (22.40% EE), respectively. It is noteworthy that roasting best improve the mineral and significantly reduce the anti-nutrients observed in this study better compared to boiling and soaking methods. The highest organic matter digestibility, short-chain fatty acids, metabolizable energy and in vitro dry matter digestibility values were obtained in Dioclea reflexa compared to other test seeds. Roasting best improved the nutritive values, while Dioclea reflexa seed was rated highest for all the nutritional attributes and in vitro digestibility. Conclusions Dioclea reflexa could be incorporated in ruminants’ diet as protein source, particularly during the off-season, for improved ruminant production in Nigeria. However, in vivo study is therefore recommended to validate this report.

scholarly journals Physicochemical and Microstructural Characterization of Whey Protein Films Formed with Oxidized Ferulic/Tannic Acids

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1599
Author(s):  
Yaosong Wang ◽  
Youling L. Xiong
Keyword(s):  
Whey Protein ◽  
Microstructural Characterization ◽  
Protein Isolate ◽  
Light Transmittance ◽  
In Vitro Digestibility ◽  
Protein Films ◽  
Film Forming ◽  
Protein Sulfhydryl ◽  
Reduced Light

Protein-based biodegradable packaging films are of environmental significance. The effect of oxidized ferulic acid (OFA)/tannic acid (OTA) on the crosslinking and film-forming properties of whey protein isolate (WPI) was investigated. Both of the oxidized acids induced protein oxidation and promoted WPI crosslinking through the actions of quinone carbonyl and protein sulfhydryl, and amino groups. OTA enhanced the tensile strength (from 4.5 MPa to max 6.7 MPa) and stiffness (from 215 MPa to max 376 MPa) of the WPI film, whereas OFA significantly increased the elongation at break. The water absorption capability and heat resistance of the films were greatly improved by the addition of OTA. Due to the original color of OTA, the incorporation of OTA significantly reduced light transmittance of the WPI film (λ 200–600 nm) as well as the transparency, whereas no significant changes were induced by the OFA treatment. Higher concentrations of OTA reduced the in vitro digestibility of the WPI film, while the addition of OFA had no significant effect. Overall, these two oxidized polyphenols promoted the crosslinking of WPI and modified the film properties, with OTA showing an overall stronger efficacy than OFA due to more functional groups available.

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