scholarly journals Redistribution of nutritionally important starch fractions beneficial to diabetic population by using oats as a functional ingredient in a wheat-based food product – Jereesh

2021 ◽  
Vol 15 ◽  
Author(s):  
Faiyaz Ahmed
Keyword(s):  
Starch Content ◽  
Food Product ◽  
Enzymatic Method ◽  
Value Addition ◽  
Breakfast Cereal ◽  
Soluble Dietary Fiber ◽  
Sensory Acceptability ◽  
Diabetic Population ◽  
Total Starch

Oats being important sources of β-glucan were incorporated at 10, 20 and 30% level in a wheat-based traditional Arabian breakfast cereal called Jereesh and evaluated for sensory acceptability. Sensory analysis reflected that the products with 10 and 20% oats incorporation were acceptable in terms of color, appearance, taste, aroma, mouthfeel, after taste and overall quality as indicated by the sensory scores which revealed no substantial differences between control jereesh (CJ) and oats incorporated jereesh (OJ). However, jereesh with 30% oats incorporation was very sticky (viscous) and scored low in sensory evaluation. Thus, nutritionally important starch fractions were measured in jereesh with 20% oats incorporation using a controlled in vitro multi-enzymatic method. Results indicated that, addition of oats at 20% level resulted in a substantial decrease (p<0.05) in total starch (TS), rapidly available glucose (RAG), and resistant starch content (RS), as well as a significant increase (p<0.05) in slowly digestible starch (SDS) compared to the control jereesh. The starch digestibility index remained unchanged. The findings of the study suggest that incorporation of oats helps in value addition of jereesh in terms of slow digestibility with increased soluble dietary fiber content that might lower glycemic index.

scholarly journals USE OF PRINCIPAL COMPONENT ANALYSIS AND AGGLOMERATIVE HIERARCHY CLUSTERING TO STUDY THE RELATIONSHIP BETWEEN ALPHA AMYLASE AND STARCH DURING FERMENTATION OF OGI FROM MAIZE, SORGHUM AND ACHA

2020 ◽  
Vol 3 (4) ◽  
pp. 66-69
Author(s):  
Adekunbi A. Malomo ◽  
Omowumi I. Olaniyi ◽  
Abiola F. Olaniran ◽  
Sunbo H. Abiose
Keyword(s):  
Principal Component Analysis ◽  
Amylase Activity ◽  
Starch Content ◽  
Principal Component ◽  
Component Analysis ◽  
Alpha Amylase ◽  
Vulnerable Groups ◽  
Breakfast Cereal ◽  
Fermentation Time ◽  
Total Starch

Ogi, a popular breakfast cereal and weaning food in West Africa was produced from maize, acha and sorghum. Ogi was produced from the three cereals and the gruels obtained were subjected to fermentation. The total starch content and alpha amylase activity during the period of fermentation of the ogi slurries were evaluated using standard methods. Total starch content was determined at 0, 12, 24, 36 and 48 h and α-amylase activity was also determined at 10 oC, 20 oC, 30 oC, 40 oC at 0, 12, 24, 36 and 48 h. The outcome of the research showed that α-amylase activity increased with increase in temperature and was highest in maize ogi (1.507 – 4.458 E. U) while acha ogi (0.497 – 3.219 E. U) had the lowest α-amylase activity . The starch content decreased with increase in time of fermentation time and was highest in maize ogi while acha ogi had the lowest. This shows that the higher the temperature of fermentation and longer fermentation time can increase the breakdown of starch by α-amylase in ogi slurry. The result of the Principal component analysis (PCA) showed distinct similarity in maize and acha. Agglomerative hierarchical clustering grouped acha into two groups (groups one and two) but grouped all maize and sorghum ogi samples together into group three. Due to the low starch content and low α-amylase activity observed in acha, it could be utilized in the production of gluten-free ogi with low glycemic index especially for vulnerable groups.

Reliability of a Single β-Thromboglobulin Measurement in a Diabetic Population : Importance of PGE1 in Anticoagulant Mixture

1987 ◽  
Vol 57 (02) ◽  
pp. 201-204 ◽  
Author(s):  
P Y Scarabin ◽  
L Strain ◽  
C A Ludlam ◽  
J Jones ◽  
E M Kohner
Keyword(s):  
In Vitro Release ◽  
Mean Value ◽  
Reliable Estimate ◽  
Diabetic Patients ◽  
Single Measurement ◽  
Diabetic Population ◽  
The Difference ◽  
Vitro Release

SummaryDuring the collection of samples for plasma β-thromboglobulin (β-TG) determination, it is well established that artificially high values can be observed due to in-vitro release. To estimate the reliability of a single β-TG measurement, blood samples were collected simultaneously from both arms on two separate occasions in 56 diabetic patients selected for a clinical trial. From each arm, blood was taken into two tubes containing an anticoagulant mixture with (tube A) and without (tube B) PGE!. The overall mean value of B-TG in tube B was 1.14 times higher than in tube A (p <0.01). The markedly large between-arms variation accounted for the most part of within-subject variation in both tubes and was significantly greater in tube B than in tube A. Based on the difference between B-TG values from both arms, the number of subjects with artifically high B-TG values was significantly higher in tube B than in tube A on each occasion (overall rate: 28% and 14% respectively). Estimate of between-occasions variation showed that B-TG levels were relatively stable for each subject between two occasions in each tube. It is concluded that the use of PGEi decreases falsely high B-TG levels, but a single measurement of B-TG does not provide a reliable estimate of the true B-TG value in vivo.

PREPARATION AND CHARACTERISATION OF ACETYLATED WHEAT STARCH SUPPORTING FOR DIABETES TREATMENT

2018 ◽  
Vol 8 (5) ◽  
pp. 78-84
Author(s):  
Uyen Tran Thi Ngoc ◽  
Nam Nguyen Khac ◽  
Dung Tran Huu
Keyword(s):  
Physicochemical Properties ◽  
Resistant Starch ◽  
Starch Content ◽  
Degree Of Substitution ◽  
Wheat Starch ◽  
Diabetes Treatment ◽  
Glucose Response ◽  
Swelling Capacity ◽  
Wheat Starches

Background: The purpose of the study was to prepare acetylated wheat starches which have amylase hydrolysis resistant capacity to use as functional food supporting for diabetes treatment. Method: Acetate wheat starches were prepared by acetylation reaction of native wheat starch with different mole ratios of acetic anhydride. These starches were determined for the physicochemical properties by 1H-NMR, SEM, X-ray, DSC, solubility and swelling capacity, the resistant capacity by amylase hydrolysis in-vitro. Results: Acetate wheat starches were prepared successfully with the increase in acetyl content and degree of substitution corresponding with the increase of anhydride acetic, which resulted in the change of physicochemical properties of the wheat starches, including constitution, solubility, swelling capacity and contributed to the increase in resistant starch content in the acetate wheat starches. The AC150-9 containing 2.42% acetyl with degree of substitution 0,094 and resistant starch 32,11% is acceptable by FDA guideline about food safety. Conclusion: Acetate wheat starches contain low rate of digestive starch, while containing a higher proportion of resistant starch than natural wheat starch, possessing a high resistance to amylase activities. Thus, it is hope that this kind of starch to control the rapid increase of postprandual blood glucose response for diabetes treatments effectively. Key words: Acetate wheat starch, substitution, DS, RS, amylase

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.

Optimization of a functional food product based on fibers and proteins: Rheological, textural, sensory properties, and in vitro gastric digestion related to enhanced satiating capacity

LWT ◽  
2021 ◽  
Vol 147 ◽  
pp. 111586
Author(s):  
Fardin Javanmardi ◽  
Kooshan Nayebzadeh ◽  
Atoosa Saidpour ◽  
Meisam Barati ◽  
Amir Mohammad Mortazavian
Keyword(s):  
Functional Food ◽  
Food Product ◽  
Sensory Properties ◽  
Gastric Digestion

scholarly journals In Vitro Starch Hydrolysis and Prediction of Glycemic Index (PGI) in “Amala” and Plantain Based Baked Products

2016 ◽  
Vol 5 (2) ◽  
pp. 73 ◽  
Author(s):  
Kiin-Kabari David Barine ◽  
Giami Sunday Yorte
Keyword(s):  
Glycemic Index ◽  
Resistant Starch ◽  
Kinetic Constant ◽  
Bambara Groundnut ◽  
Starch Hydrolysis ◽  
Protein Concentrate ◽  
Significant Difference ◽  
Baked Products ◽  
Total Starch

<p>Various levels of bambara groundnut protein cocnentrate ranging from 0 to 15% were used in the formulation of plantain paste (Amala) and plantain baked products. ‘Amala’ and cookies were produced from 85% plantain flour and 15% bamabara groundnut protein concentrate, while cakes and bread were produced from 70% wheat flour, 20% plantain flour and 10% bambara groundnut protein concentrate. Starch fractions and <em>in vitro</em> starch hydrolysis of the products were determined. The lowest total starch value was found in plantain flour (51.51%) and highest in cakes (70.62%). There was no significant difference in resistant starch between plantain flour and ‘amala’ (5.22% and 4.99%, respectively). The lowest resistant starch was observed in bread (0.94%), while digestible starch was higher in bread and cakes compared to plantain flour. Higher total starch also resulted in higher digestible starch. The kinetic constant of plantain products showed very low values suggesting generally, higher resistance to enzymatic hydrolysis. The highest hydrolysis index (HI) of 74.85%, and 74.25% were observed in cakes and bread, respectively; which also resulted in higher predicted glycemic index (PGI) of 80.79% (Cakes) and 80.45% (Bread). These values were significantly different from that obtained for ‘amala’ with H1 of 56.40% with a corresponding PGI of 70.67% while cookies recorded HI value of 62.64% and PGI of 74.10%. The lowest HI (53.98%) and PGI (69.35%) was observed in plantain flour. This study showed that the more plantain flour in the product formualtions, the lower the hydrolysis index (HI) and the predicted glycemic index (PGI).</p>

scholarly journals TARGETED ADVERTISING IN THE BREAKFAST CEREAL INDUSTRY

2017 ◽  
Vol 49 (3) ◽  
pp. 382-399 ◽  
Author(s):  
JOSHUA BERNING ◽  
ADAM N. RABINOWITZ
Keyword(s):  
Product Differentiation ◽  
Food Product ◽  
Television Advertising ◽  
Breakfast Cereal ◽  
Data Set ◽  
Policy Makers ◽  
Relationship Of ◽  
Cereal Industry ◽  
The Relationship ◽  
Insight Into

AbstractWe examine the relationship of product characteristics of ready-to-eat breakfast cereal and targeted television advertising to specific consumer segments. We compile a unique data set that includes brand-packaging characteristics, including on-box games, nutrition information, and cobranding. We find that the relationship of television advertising and a cereal's brand-packaging characteristics varies by target audience. Our results provide insight into understanding how manufacturers strategically utilize branding, packaging, and television advertising. This can help industry and policy makers develop food product advertising policy. This analysis extends to other product markets where extensive product differentiation and promotion are present as well.

scholarly journals In vitro assessment of the starch digestibility of western Canadian wheat market classes and cultivars

2018 ◽  
Vol 98 (3) ◽  
pp. 463-476 ◽  
Author(s):  
Namalika D. Karunaratne ◽  
Dawn A. Abbott ◽  
Ravindra N. Chibbar ◽  
Pierre J. Hucl ◽  
Curtis J. Pozniak ◽  
...  
Keyword(s):  
Crude Protein ◽  
In Vitro Model ◽  
Starch Digestibility ◽  
Wheat Market ◽  
In Vitro Assessment ◽  
Market Class ◽  
Small Intestinal ◽  
Vitro Model ◽  
Total Starch

The objective of the study was to measure the effect of wheat market class and cultivar on starch digestibility using an in vitro model that mimics the chicken digestive tract and relate it to grain characteristics. The study evaluated 18 wheat cultivars from eight western Canadian wheat classes and, each cultivar was replicated four times. Samples were subjected to gastric and small intestine (SI) digestion phases and each sample was assayed in triplicate; glucose release was measured in SI phase. Starch granule distribution, amylose, total starch, crude protein (CP), ash, and non-starch polysaccharides (NSP) were analyzed in all wheat samples. Small intestinal phase times of 15, 60, and 120 min were chosen to approximate digestion in the terminal duodenum, jejunum, and ileum. Starch digestibility of wheat classes ranged as follows: 15 min — 33.1% to 49.1%, 60 min — 80.2% to 93.3%, and 120 min — 92.4% to 97.6%. Starch digestibility positively correlated with CP, ash, NSP, and proportion of large granules, whereas it negatively correlated with total starch, and proportion of small and medium granules. In conclusion, market class and cultivar of western Canadian wheat affects both rate and extent of starch digestibility and it is related to various grain characteristics.

scholarly journals An Assessment of Starch Composition and Gelatinization in Traditional and Non-traditional Dog Food Formulations

2021 ◽  
Author(s):  
Erin Perry ◽  
Alyssa Ann Valach ◽  
Jesse Marie Francis ◽  
George E Moore
Keyword(s):  
Negative Correlation ◽  
Starch Content ◽  
Nutrient Deficiencies ◽  
Strong Negative Correlation ◽  
Starch Gelatinization ◽  
Sample Technique ◽  
Gelatinized Starch ◽  
Starch Composition ◽  
Traditional Diets ◽  
Total Starch

Gelatinization of starch content in pet foods can be impacted by several factors including moisture, retention time, and ingredients used. Starch gelatinization has been associated with digestibility but isn&rsquo;t well studied using ingredients common in non-traditional canine diets. The objective of this research was to examine the impacts of dietary ingredient profile (traditional vs non-traditional) and assess impacts to total starch content and starch gelatinization. Traditional diets (n = 10) utilizing meat-based ingredients including chicken, chicken by-product meal, meat and bone meal and plant-based ingredients including rice, barley, oats, and corn were examined in comparison with non-traditional diets (n = 10) utilizing meat-based ingredients including alligator, buffalo, venison, kangaroo, squid, quail, rabbit, rabbit and salmon along with plant-based ingredients including tapioca, peas, chickpeas, lentils, potato, and pumpkin. Representative samples were collected via grab sample technique (5 samples/diet) and were assessed for total starch content as well as percent starch gelatinization. Difference between ingredient type was assessed using a Students t-test in SAS 9.4. Significance was set at P &lt; 0.05. Distribution of total starch content based on ingredient type (traditional vs non-traditional) revealed that mean total starch content was higher in traditional diets as compared to non-traditional diets (P &lt;0.0001). Conversely, starch gelatinization was found to be higher in non-traditional diets (P &lt; 0.0001). Total starch content and total gelatinized starch had a strong negative correlation (P &lt; 0.01) in traditional diets, though no correlation was observed in non-traditional diets. This negative correlation indicates a decrease in total gelatinized starch associated with increased total starch content. These novel data reveal important differences between starch content and gelatinization and could impact manufacturing processes for ingredient types as well as feeding recommendations. Unpredicted variation between ingredient formulations could potentially lead to decreased digestibility and absorption and may result in nutrient deficiencies.

scholarly journals Nutritional Changes and Early Warning of Moldy Rice under Different Relative Humidity and Storage Temperature

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 185
Author(s):  
Jing Du ◽  
Yingxue Lin ◽  
Yuan Gao ◽  
Yanyan Tian ◽  
Jixiang Zhang ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Relative Humidity ◽  
Early Warning ◽  
Storage Temperature ◽  
Starch Content ◽  
Protein Secondary Structure ◽  
Principal Component ◽  
Storage Conditions ◽  
Factors Affecting ◽  
Total Starch

Processed unhusked rice is prone to mildew during storage. In this study, the storage conditions were simulated at temperatures of 20, 30, and 35 °C and a relative humidity of 40%, 60% and 80%, respectively. The water, fatty acid, and total starch content and the peak viscosity, mold colony number, protein secondary structure, and spatial structure of rice were monitored in order to propose the critical point of mildew during storage. In the process of rice from lively to moldy, the water content, fatty acid contents and the peak viscosity were increased. The total starch content decreased and then showed a slow increasing trend, while the microstructure of the powder particles changed from smooth and complete to loosen and hollow. With the increase in storage time, the vibration of the amide Ⅰ band of the rice samples decreased slightly, indicating that the total contents of β-fold, β-turn, α-helix, and random curl of the rice protein also changed. PCA (Principal Component Analysis) analysis showed that rice mildew index was closely related to temperature and humidity during storage. In our investigation, the best and most suitable temperature and relative humidity for rice storge is 20 °C and 40%, respectively. These results suggested that temperature and environmental humidity are vital factors affecting the physicochemical properties and nutrient changes, which provides a theoretical basis for the early warning of rice mildew during storage.

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