scholarly journals In vitro digestibility and the characteristics of puffed products from different degrees of milling and moisture content of adlay grain (Coix lacryma – jobi L.)

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 371-378
Author(s):  
Tensiska ◽  
Y. Cahyana ◽  
B. Nurhadi ◽  
W.D. Desani ◽  
E. Subroto
Keyword(s):  
Moisture Content ◽  
Experimental Method ◽  
Initial Moisture Content ◽  
Food Products ◽  
In Vitro Digestibility ◽  
Whole Grain ◽  
Organoleptic Characteristics ◽  
Degree Of Milling ◽  
Slowly Digestible Starch

Adlay (Coix lacryma–jobi L.) is one of the cereals that can be developed into slowdigesting instant food. The degree of milling and moisture content of cereals can affect the digestibility of the food products. The purpose of this study was to determine the proper degree of milling and moisture content of adlay seeds so that a puffing product with high slowly digestible starch (SDS) content and organoleptic characteristics acceptable to the panelists was produced. This study used an experimental method consisting of two main treatments: the degree of milling (whole grain and polished) and the moisture content of adlay seeds (10%, 13%, 16%, and 19%). In vitro digestibility was measured by used pancreatic porcine α-amylase. The results showed that puffed adlay with the highest SDS and organoleptic characteristics that were still acceptable to the panelists was puffed polished adlay with an initial moisture content of 13%. The adlay puffed had SDS of about 35.98%, hardness 2795.83 gf, degree of gelatinization 67.90%, the moisture content of 5.94%, and rehydration power of 59.40%. The preferences for color, taste, aroma, and after-taste of adlay puffed were in the normal category while the texture was in the preferred category.

Stability of Thiamine and Riboflavin During Extrusion Processing of Triticale

1976 ◽  
Vol 39 (4) ◽  
pp. 244-245 ◽  
Author(s):  
G. BEETNER ◽  
T. TSAO ◽  
A. FREY ◽  
K. LORENZ
Keyword(s):  
Moisture Content ◽  
Multiple Regression ◽  
Temperature Effects ◽  
Initial Moisture Content ◽  
Final Moisture Content ◽  
Whole Grain ◽  
Moisture Contents ◽  
Extrusion Processing ◽  
Nozzle Size ◽  
The Relationship

Triticale kernels were extruded using a Brabender Plasticorder extruder with ¾-inch rifled barrel and 1:1 flight depth ratio screw. Whole grain samples were extruded at initial moisture contents of 15, 20, and 25%. Debranned samples were extruded at an initial moisture content of 22%. Barrel temperatures of 350, 400, and 450 F and nozzle openings of 1/8 inch and 1/16 inch were used. The products were analyzed for thiamine and riboflavin content. Results were corrected for final moisture content and expressed as fraction retained. A multiple regression was done to determine the relationship between independent and derived variables, and the retention. Riboflavin retention was correlated simply as a function of barrel temperature. Thiamine retention of the debranned material was correlated as a function of nozzle size and barrel temperature. Thiamine retention of the whole grain samples was correlated for nozzle size, first and second order temperature effects, and confounding between nozzle size and temperature.

RELATIONSHIPS AMONG WHOLE-PLANT MOISTURE, GRAIN MOISTURE, DRY MATTER YIELD, AND QUALITY OF WHOLE-PLANT CORN SILAGE

1975 ◽  
Vol 55 (1) ◽  
pp. 77-84 ◽  
Author(s):  
T. B. DAYNARD ◽  
R. B. HUNTER
Keyword(s):  
Moisture Content ◽  
Dry Matter ◽  
Yield Potential ◽  
In Vitro Digestibility ◽  
Research Station ◽  
Whole Plant ◽  
Grain Moisture ◽  
Plant Moisture ◽  
Plant Moisture Content

Identical experiments were conducted at the Elora Research Station, near Guelph, Ontario in 1970 and 1971 with the objective of determining the relationships among whole-plant dry matter (DM) yield, whole-plant moisture content, and grain moisture content of corn (Zea mays L.) during the later part of the growing season. Each experiment involved eight commercial hybrids representative of the range in maturity, endosperm type, lodging resistance, and grain yield potential of corn hybrids grown commercially in central Ontario. The hybrids were sampled at weekly intervals over an 8-wk period beginning approximately 1 September; the sampled plants were divided into their leaf, stalk, husk, ear and grain components and oven-dried. Fresh and dry weights were used to calculate dry matter (DM) yields and "at harvest" moisture contents of the various components, and of the entire plant. Averaged across the eight hybrids, maximum DM yield was attained at whole-plant moisture content of 66–70%, and a grain moisture content of 45–50%. Among hybrids, 66% whole-plant moisture corresponded to a range in grain moisture content from 41 to 47%. Two additional experiments were grown also at Elora in 1970 and 1971 to evaluate the effects of harvest date on the DM yield and in vitro digestibility of corn plants and their component plant parts. Each experiment involved four representative commercial hybrids which were sampled at four equal time intervals during the month of September, and divided into grain, cob, husks (including shank) and stover (including leaves, leaf sheaths, stalks and tassels) for dry weight and in vitro digestibility measurement. Whole-plant DM digestibility was essentially constant over a range of whole-plant moisture from 76 to 56% in 1970, and from 76 to 64% in 1971. The consistency of whole-plant digestibility was the result of compensating changes in component yield and digestibility. A decrease in the digestibility of the stover, husks and cob with delayed harvest was compensated for by an increase in the proportion of grain in the whole-plant yield.

scholarly journals Nitrogen content, dietary fiber, and digestibility in algal food products

2010 ◽  
Vol 28 (No. 1) ◽  
pp. 27-35 ◽  
Author(s):  
L. Mišurcová ◽  
S. Kráčmar ◽  
B. Klejdus ◽  
J. Vacek
Keyword(s):  
Dietary Fiber ◽  
Green Algae ◽  
Total Nitrogen ◽  
Brown Algae ◽  
Food Products ◽  
In Vitro Digestibility ◽  
Algal Food ◽  
Porphyra Tenera ◽  
Nitrogen Contents

The basic nutritional aspects and parameters of freshwater and marine algal food products are described. Blue-green algae (<I>Spirulina pacifica, S. platensis</I>), green algae (<I>Chlorella pyrenoidosa</I>), red algae (<I>Palmaria palmata, Porphyra tenera</I>), and brown algae (<I>Eisenia bicyclis, Hizikia fusiformis, Laminaria japonica, Undaria pinnatifida</I>) were used for this purpose. The ash content, total nitrogen, dietary fibers, and in vitro digestibility of the above-mentioned algal species were studied. The ash contents amounted to 8–11% (for freshwater) and 9–33% (for marine) of the weights of the algal samples. The total nitrogen contents were analysed using a modified Winkler’s method; in the process, higher nitrogen contents were observed in freshwater algae than in marine ones. For the analysis of dietary fiber contents, the instrument Ankom<sup>220</sup> Fibre Analyser was used. The marine brown algae species were generally assigned higher contents of dietary fiber than the freshwater algal products. The results of the dietary fiber analysis differed with the methodologies used. Pepsin, pancreatin, and a combination of both were applied for the study of <I>in vitro</I> digestibility. Generally, brown algae showed the worst digestibility in comparison with other algal food products.

In vitro digestibility of the testa in tannin-free field beans (Vicia faba L.)

1976 ◽  
Vol 86 (3) ◽  
pp. 561-566 ◽  
Author(s):  
D. A. Bond
Keyword(s):  
Vicia Faba ◽  
Seed Size ◽  
Free Field ◽  
Field Trials ◽  
In Vitro Digestibility ◽  
Whole Grain ◽  
Field Beans ◽  
Testa Colour ◽  
D Value

SummaryThe seed-coat of all white-flowered varieties of Vicia faba and segregants tested was free of tannin. In two field trials, the whole grain of white-flowered varieties wassignificantly higher in in vitro digestibility of the dry matter, on average 4·7% higher, than coloured-flowered varieties of similar seed size. In subsequent trials where the testa and cotyledon were examined separately, this difference was shown to be largely due to a mean D value (digestibility of the organic matter) of the testa in tannin-free varieties of 56·4% compared with 17·2% in tannin-containing varieties. Seed size was positively correlated with D value but not because of differing proportions of testa.Differences between varieties in acid-pepsin solubility and protein content of the testa were much smaller and not associated with presence of tannin. The testa colour of some tannin-free F2 plants was a darker shade of grey than either parental population. An inbred line completely lacking in anthocyanin in flowers and stem but with the normal black wing spot had tannin in its testa.Grains of peas from the coloured-flowered variety, Minerva, reacted to a tannin test wheieas those from white-flowered varieties, Greenshaft and Flavanda, did not.The case for breeding further tannin-free varieties of Vicia faba is discussed.

scholarly journals Oligosaccharides: state of the art

2003 ◽  
Vol 62 (1) ◽  
pp. 177-182 ◽  
Author(s):  
N. M. Delzenne
Keyword(s):  
Gastrointestinal Tract ◽  
Bacterial Species ◽  
Food Products ◽  
Short Chain ◽  
Intestinal Cell ◽  
Hormone Production ◽  
Nutritional Properties ◽  
Fatty Acid Production ◽  
Organoleptic Characteristics

Oligosaccharides, consisting of a mixture of hexose oligomers with a variable extent of polymerisation, are food products with interesting nutritional properties. They may be naturally present in food, mostly in fruits, vegetables or grains, or produced by biosynthesis from natural sugars or polysaccharides and added to food products because of their nutritional properties or organoleptic characteristics. The dietary intake of oligosaccharides is difficult to estimate, but it may reach 3–13 g/d per person (for fructo-oligosaccharides), depending on the population. The extent of resistance to enzymic reactions occurring in the upper part of the gastrointestinal tract allows oligosaccharides to become ‘colonic nutrients’, as some intestinal bacterial species express specific hydrolases and are able to convert oligosaccharides into short-chain fatty acids (acetate, lactate, propionate, butyrate) and/or gases by fermentation. Oligosaccharides that selectively promote some interesting bacterial species (e.g. lactobacilli, bifidobacteria), and thus equilibrate intestinal microflora, are now termed prebiotics. The pattern of short-chain fatty acid production in the caeco-colon, as well as the prebiotic effect, if demonstrated, are dynamic processes that vary with the type of oligosaccharide (e.g. extent of polymerisation, nature of hexose moieties), the duration of the treatment, the initial composition of flora or the diet in which they are incorporated. Experimental data obtainedin vitroandin vivoin animals, and also recent data obtained in human subjects, support the involvement of dietary oligosaccharides in physiological processes in the different intestinal cell types (e.g. mucins production, cell division, immune cells function, ionic transport) and also outside the gastrointestinal tract (e.g. hormone production, lipid and carbohydrates metabolism). The present paper gives an overview of the future development of oligosaccharides, newly recognised as dietary fibre.

scholarly journals Impact of physical modifications on starch nutritional fractions: Rapidly Digestible Starch, Slowly Digestible Starch and Resistant Starch

2020 ◽  
Vol 12 ◽  
Author(s):  
E.R.J. Samarakoon
Keyword(s):  
Resistant Starch ◽  
Nutritional Value ◽  
Bioactive Compound ◽  
In Vitro Digestibility ◽  
Thermal Treatments ◽  
Chemical Reagents ◽  
Industrial Utilization ◽  
Starch Modifications ◽  
Slowly Digestible Starch

The industrial utilization of native starches is limited because of their poor qualities and different starch modifications are used to improve functionality of starch. Physical modification of starch is preferred since it is simple, inexpensive, and specially it does not involve any chemical reagents. Physical modifications can be divided into thermal and non-thermal treatments. These techniques alter physicochemical properties of starch including in vitro digestibility, which indicates the nutritional value of starch. Starch nutritional fractions are of three types; RDS (rapidly digestible starch), SDS (slowly digestible starch) and RS (resistant starch).  It is important to understand how physical modifications affect starch nutritional fractions as both SDS and RS have beneficial health effects and specially RS has the potential to be used as a natural bioactive compound. This review aims to summarize the recent knowledge regarding the physical modifications and their impact on in vitro digestibility and nutritional fractions of starch.

scholarly journals EVALUASI NILAI GIZI TEPUNG PISANG GOROHO (Musa acuminate, sp) TERMODIFIKASI

2020 ◽  
Vol 10 (2) ◽  
Author(s):  
Lisa Sangkilen ◽  
Gregoria Sri Suhartati Djarkasi ◽  
Lucia Cecilia Mandey
Keyword(s):  
Experimental Method ◽  
Resistant Starch ◽  
Amylose Content ◽  
Starch Content ◽  
Chemical Properties ◽  
In Vitro Digestibility ◽  
Banana Flour

ABSTRACTThe purpose of this research is to identify the chemical properties of goroho plantain  flour produced through the process of modification of cold-boiled, cold-steamed and cold-roasted. The method used in this study is the experimental method. The parameters measured were starch content, amylose content, resistant starch content and in vitro digestibility of starch on modified goroho plantain flour. The results obtained in this study were an increase in starch content in cold-boiled treatment 79.29%, cold-steamed 76.83%, cold-roasted 72.86%, amylose content in cold-boiled treatment 25.54%, cold-boiled 24.37%, cold-roasted 21.40 %, resistant starch content of cold-boiled treatment 28.87%, cold-steamed 28.18%, cold-roasted 27.21%, and in vitro digestibility cold-boiled treatment 46.17%, cold-boiled 55.66%, cold-roasted 66.12%. The modification of goroho plantain flour with boiled, steamed and roasted treatments can increase the levels of resistant starch in goroho plantain flour. Keywords: goroho banana flour, resistant starch, goroho banana

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