Glucoamylase from the Predacious Fungus Arthrobotrys conoides: a Cationic Enzyme with High Debranching Activity and Raw Starch Digestibility

2016 ◽  
Vol 52 (2) ◽  
pp. 176-182
Author(s):  
P. Shetty
Keyword(s):  
Starch Digestibility ◽  
Raw Starch ◽  
Arthrobotrys Conoides

Distinctive Sorghum Starch Granule Morphologies Appear to Improve Raw Starch Digestibility

2006 ◽  
Vol 58 (2) ◽  
pp. 92-99 ◽  
Author(s):  
Mustapha Benmoussa ◽  
Budhi Suhendra ◽  
Adam Aboubacar ◽  
Bruce R. Hamaker
Keyword(s):  
Starch Granule ◽  
Starch Digestibility ◽  
Raw Starch

Clone and Growth Season Effects on Seven Carbohydrate-related Components and Their Correlation in Sweetpotato

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 456a-456
Author(s):  
Yu Xiang ◽  
Wanda W. Collins
Keyword(s):  
Negative Correlation ◽  
Dry Matter ◽  
Amylase Activity ◽  
Amylose Content ◽  
Sugar Content ◽  
Starch Digestibility ◽  
Phosphate Content ◽  
Growth Season ◽  
Raw Starch ◽  
Animal Feeding

Approximately 50% of the world's total sweetpotato output is used for producing starch or starch-derived products and for animal feeding. Knowledge of cultivar and environmental effects on carbohydrate-related components and the correlation among these components is essential for improving the raw products utilization and providing an expanded market for sweetpotato. The objective of this study was to investigate the variation of amylose content and β-amylase activity as well as their correlation with other starch-related components. Dry matter, starch, total sugar, amylose and phosphate content, β-amylase activity, and raw starch digestibility were evaluated for 20 advanced selections in 2 years. Significant clone variation was detected for all seven components. Significant growth season effects were found for amylose and sugar content, β-amylase activity, and starch digestibility. β-amylase activity has a negative correlation with starch (r = –0.57, P ≤ 0.001) and dry matter (r = –0.39, P ≤ 0.05). Starch digestibility has a negative correlation with amylose (r = –0.37, P ≤ 0.05) and phosphate content (r = –0.35, P ≤ 0.05).

THE CHARACTERISTICS OF ARTIFICIAL RICE WITH SEAWEED Eucheuma cottonii ADDITION AS A DIETARY FIBER SOURCE

2014 ◽  
Vol 6 (1) ◽  
Author(s):  
Natalia Prodiana Setiawati ◽  
Joko Santoso ◽  
Sri Purwaningsih
Keyword(s):  
Blood Glucose ◽  
Dietary Fiber ◽  
Dietary Fibre ◽  
Extrusion Process ◽  
The Body ◽  
Starch Digestibility ◽  
Food Commodities ◽  
The Stability ◽  
Extrusion Technology ◽  
Eucheuma Cottonii

The utilization of local food commodities such as corn and cassava with seaweed addition as a dietary fiber source for producing artificial rice through extrusion technology is an  alternative for food diversification. The research was carried out to find out the best composition (rice, corn, cassava, and seaweed) and temperature of extrusion process on making artificial rice and the influence of dietary fibre on sensory properties and physicochemical. The composition of rice, corn, and cassava in proportion  of 1:3:1 with 20% seaweed, Eucheuma cottonii, addition and temperature extruder of 90 °C were selected as the best product for artificial rice. The  sensory evaluation was 8.02±0.21 (people’s preference). In physicochemical properties, dietary fiber significantly affected on low bulk density and starch digestibility. This condition is very good for health especially in maintaining the stability of blood glucose in the body. Keywords: artificial rice, composition, extrusion, seaweed, dietary fibre, temperature

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
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