Cookies fortified with purple passion fruit epicarp flour: Impact on physical properties, nutrition, in vitro starch digestibility, and antioxidant activity

2020 ◽  
Author(s):  
Xin Ning ◽  
Juanjuan Wu ◽  
Zhihui Luo ◽  
Yuan Chen ◽  
Zimei Mo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Physical Properties ◽  
Passion Fruit ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Purple Passion Fruit

Phenolics, Antioxidant Activity, and In Vitro Starch Digestibility of Extruded Brown Rice Influenced by Choerospondias axillaris Fruit Peels Addition

2019 ◽  
Vol 71 (9-10) ◽  
pp. 1800346
Author(s):  
Zicong Zeng ◽  
Kechou Huang ◽  
David J. McClements ◽  
Xiuting Hu ◽  
Shunjing Luo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Brown Rice ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility

scholarly journals Compositional and Functional Analyses of Dioscorea Odoratissima (Bush Yam) Flour and Starch as Influenced by Pre-Treatment

2021 ◽  
Vol 9 (1) ◽  
pp. 100-110
Author(s):  
Olarewaju M. Oluba ◽  
Elizabeth B. Babatunde ◽  
Oghenerobor B. Akpor ◽  
Olasunkanmi P. Olajide ◽  
Funsho J. Ogunremi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Crude Protein ◽  
Starch Digestibility ◽  
Crude Protein Content ◽  
In Vitro Starch Digestibility ◽  
Swelling Capacity ◽  
Yam Flour ◽  
Pre Treatment ◽  
Functional Analyses

Dioscorea odoratissima (DO), an under-utilized famine crop is usually cooked, either peeled or unpeeled before consumption. Information on the effect of peeling on the nutritional attributes of D. odoratissima is scanty. In this study, nutritional and functional properties of flour and starch from peeled and unpeeled DO tuber were evaluated. Flour (UF) and starch (SU) from unpeeled yam tuber was significantly higher in starch compared to peeled yam flour (PF) and starch (PS), respectively. Crude protein content was significantly higher in UF and SU, compared to PF and PS. Alkaloids, phenolics, flavonoid, tannins, and trypsin inhibitor levels were significantly higher in UF and SU compared to PF and PS. PS exhibited significantly higher solubility, pasting clarity and swelling capacity compared to SU. In vitro starch digestibility, α-amylase and α-glucosidase activities positively correlate with amylose/amylopectin ratio in both flour and starch samples. UF and SU exhibited significantly higher antioxidant activity compared to PF and PS. These data emphasize the importance of pre-treatment with regard to applicability of DO flour and starch.

Physical Properties and In Vitro Starch Digestibility of Noodles Substituted with Tartary Buckwheat Flour

2019 ◽  
pp. 1800314 ◽  
Author(s):  
Bin Jia ◽  
Yajing Yao ◽  
Jianfu Liu ◽  
Wenqiang Guan ◽  
Charles S. Brennan ◽  
...  
Keyword(s):  
Physical Properties ◽  
Starch Digestibility ◽  
Tartary Buckwheat ◽  
In Vitro Starch Digestibility ◽  
Buckwheat Flour

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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