Effect of kernel breakage on the fermentation profile, nitrogen fractions, and in vitro starch digestibility of whole-plant corn silage and ensiled corn grain

2021 ◽  
Author(s):  
B.A. Saylor ◽  
E.C. Diepersloot ◽  
C. Heinzen ◽  
C.L. McCary ◽  
L.F. Ferraretto
Keyword(s):  
Corn Silage ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Nitrogen Fractions ◽  
Whole Plant ◽  
Fermentation Profile ◽  
Corn Grain

Effect of ensiling time and hybrid type on fermentation profile, nitrogen fractions, and ruminal in vitro starch and neutral detergent fiber digestibility in whole-plant corn silage

2015 ◽  
Vol 31 (2) ◽  
pp. 146-152 ◽  
Author(s):  
L.F. Ferraretto ◽  
R.D. Shaver ◽  
S. Massie ◽  
R. Singo ◽  
D.M. Taysom ◽  
...  
Keyword(s):  
Corn Silage ◽  
Neutral Detergent Fiber ◽  
Nitrogen Fractions ◽  
Hybrid Type ◽  
Fiber Digestibility ◽  
Whole Plant ◽  
Fermentation Profile

scholarly journals Effect of ensiling time on fermentation profile and ruminal in vitro starch digestibility in rehydrated corn with or without varied concentrations of wet brewers grains

2018 ◽  
Vol 101 (5) ◽  
pp. 4643-4649 ◽  
Author(s):  
L.F. Ferraretto ◽  
W.I. Silva Filho ◽  
T. Fernandes ◽  
D.H. Kim ◽  
H. Sultana
Keyword(s):  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Fermentation Profile

Effect of carboxymethyl cellulose and baking conditions on in-vitro starch digestibility and physico-textural characteristics of low glycemic index gluten-free rice cookies

LWT ◽  
2021 ◽  
Vol 141 ◽  
pp. 110885
Author(s):  
Bazila Naseer ◽  
Haroon Rashid Naik ◽  
Syed Zameer Hussain ◽  
Imtiyaz Zargar ◽  
Beenish ◽  
...  
Keyword(s):  
Glycemic Index ◽  
Carboxymethyl Cellulose ◽  
Starch Digestibility ◽  
Gluten Free ◽  
In Vitro Starch Digestibility ◽  
Textural Characteristics ◽  
Baking Conditions ◽  
Low Glycemic Index

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

scholarly journals Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 514
Author(s):  
Hilal Demirkesen-Bicak ◽  
Muhammet Arici ◽  
Mustafa Yaman ◽  
Salih Karasu ◽  
Osman Sagdic
Keyword(s):  
Glycemic Index ◽  
Sensory Properties ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Whole Wheat ◽  
Sourdough Bread ◽  
Estimated Glycemic Index

This study aimed to evaluate the influence of sourdough fermentation on the estimated glycemic index (eGI), in vitro starch digestibility, and textural and sensory properties of eight experimentally prepared sourdough breads. Wheat and whole wheat flour bread samples were produced under different fermentation conditions (25 °C and 30 °C) and fermentation methods (type-1 and type-2). In type-1 fermentation, sourdough was obtained via spontaneous fermentation. Indigenous strains (Lactobacillus brevis ELB99, Lactiplantibacillus plantarum ELB75, and Saccharomyces cerevisiae TGM55) were used for type-2 fermentation. Fermentation type and temperature significantly affected eGI, the hydrolysis index (HI), the starch fraction, and the textural properties of the samples (p < 0.05). The resistant starch (RS) content increased after fermentation, while rapidly digestible starch (RDS), HI, and eGI decreased. RS values were significantly higher in type-2 than in type-1 at the same temperature for both flour types (p < 0.05). At 25 °C, RS values were higher in both fermentation types. In the white flour samples, eGI values were in the range of 60.8–78.94 and 62.10–78.94 for type-1 and type-2, respectively. The effect of fermentation type on eGI was insignificant (p < 0.05). In the whole flour samples, fermentation type and temperature significantly affected eGI (p < 0.05). The greatest eGI decreases were in whole wheat sourdough bread at 30 °C using type-2 (29.74%). The 30 °C and type-2 samples showed lower hardness and higher specific volume. This study suggests that fermentation type and temperature could affect the eGI and the textural and sensory properties of sourdough bread, and these factors should be considered during bread production. The findings also support the consumption of wheat and whole wheat breads produced by type-2 fermentation due to higher RS and slowly digestible starch (SDS) and lower RDS and eGI values.

Physiochemical, structural and in vitro starch digestibility properties of starch blended with fish oil and wheat gluten

2021 ◽  
Author(s):  
Ajay S. Desai ◽  
Margaret A. Brennan ◽  
Xin-An Zeng ◽  
Charles S. Brennan
Keyword(s):  
Fish Oil ◽  
Wheat Gluten ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility
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