scholarly journals Effect of Storage on in vitro Starch Digestibility of Functional Foods

2020 ◽  
pp. 87-97
Author(s):  
Gopika C. Muttagi ◽  
Usha Ravindra
Keyword(s):  
Functional Foods ◽  
Storage Period ◽  
Starch Digestibility ◽  
Rice Starch ◽  
Storage Duration ◽  
Rice Varieties ◽  
In Vitro Starch Digestibility ◽  
Product Group ◽  
Increasing Trend

Functional foods such as sweet cookies, masala cookies and khakhra were prepared by incorporating modified starch extracted from selected traditional rice varieties. The products were standardized by incorporating modified rice starch served as test product group and without incorporating modified rice starch served as control product group. The developed products such as sweet cookies, masala cookies and khakhra were stored up to 90 days at room temperature (25-30ºC) and relative humidity (40-60%). The packaging material used was 300 gauge low density polyethylene (LDPE). Samples from sweet cookies and masala cookies were drawn in triplicates for evaluation when fresh and after 15, 30, 45, and 60 days of storage, whereas samples from khakhra were drawn when fresh and after 30, 60, and 90 days of storage duration. The products were evaluated for their In vitro starch digestibility. In all the stored products, there was a significant (p<0.05) decreasing trend in rapidly digestible starch (RDS) and starch digestibility index (SDI), whereas increasing trend was observed in resistant starch (RS) and slowly digestible starch (SDS) as the storage period increased.

scholarly journals Variability in waxy (Wx) allele, in-vitro starch digestibility, glycemic response and textural behaviour of popular Northern Himalayan rice varieties

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Bazila Naseer ◽  
H. R. Naik ◽  
Syed Zameer Hussain ◽  
Asif Bashir Shikari ◽  
Nowsheen Noor
Keyword(s):  
Amylose Content ◽  
Rice Variety ◽  
Glycemic Load ◽  
Starch Digestibility ◽  
Glycemic Response ◽  
Rice Varieties ◽  
High Association ◽  
In Vitro Starch Digestibility ◽  
Apparent Amylose Content

AbstractEight commonly cultivated and consumed rice varieties of Northern Himalayan regions and a popular high amylose rice variety were characterized at Wx locus and evaluated for resistant starch (RS), in-vitro starch digestibility, predicted glycemic index (pGI), glycemic load (GL) and textural parameters. Cytosine and thymine repeats (CT)n at waxy locus (Wx) showed high association with apparent amylose content (AAC). Both pGI and GL varied substantially within the selected varieties. The pGI was relatively lower in high and intermediate amylose Indica varieties compared to low amylose Japonica ones. However, Koshikari despite being a low amylose variety showed relatively lower pGI and GL, due to its higher RS, dietary fiber, protein and fat content. It was thus presumed that in addition to AAC, RS and other grain components also affect the glycemic response. Inherent resistance to enzymatic hydrolysis was also found to be higher in firm textured and less sticky rice varieties. The genotypes—Lalat, Basmati-1509 and Koshikari, in view of their low to moderate pGI and relatively higher RS content, can be explored in future breeding programmes to develop rice varieties whose consumption will help to prevent hyper/hypo glycemic responses in Northern Himalayan regions, where daily staple diet is rice.

scholarly journals Effect of Storage on Moisture, Free Fatty Acid and Peroxide Value of Products Developed by Incorporating Modified Rice Starch

2020 ◽  
pp. 75-85
Author(s):  
Gopika C. Muttagi ◽  
Usha Ravindra
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Peroxide Value ◽  
Room Temperature ◽  
Rice Starch ◽  
Storage Duration ◽  
Rice Varieties ◽  
Bacterial Colony ◽  
Product Group ◽  
Control Product

Products were prepared by incorporating modified starch extracted from selected traditional rice varieties. The products were standardized by incorporating modified rice starch served as test product group and without incorporating modified rice starch served as control product group. The developed products such as sweet cookies, masala cookies and khakhra were stored up to 90 days at room temperature (25-30°C) and 40 to 60 per cent of relative humidity. The packaging material used was 300 gauge low density polyethylene (LDPE). Samples from sweet cookies and masala cookies were drawn in triplicates for evaluation when fresh and after 15, 30, 45, and 60 days of storage, whereas samples from khakhra were drawn when fresh and after 30, 60, and 90 days of storage duration. The products were evaluated for their microbial load, moisture content, free fatty acid (FFA), and peroxide value (PV). Total bacterial colony count increased as the storage duration increased. No colony counts for E.coli were detected. The fungi colony counts were detected at 60 and 90 days of storage duration in sweet cookies and masala cookies respectively, whereas no fungi counts were detected in product Khakhra. Moisture, free fatty acid (FFA) and peroxide value (PV) of stored products significantly increased as the storage duration increased. The products such as sweet cookies, masala cookies and khakhra, developed by incorporating modified rice starch were acceptable up to 45, 60 and 90 days respectively.

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.

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