In vitro starch digestibility and pasting properties of germinated brown rice after hydrothermal treatments

2012 ◽  
Vol 56 (2) ◽  
pp. 451-456 ◽  
Author(s):  
Hyun-Jung Chung ◽  
Dong-Wha Cho ◽  
Jong-Dae Park ◽  
Dong-Keon Kweon ◽  
Seung-Taik Lim
Keyword(s):  
Brown Rice ◽  
Pasting Properties ◽  
Starch Digestibility ◽  
Germinated Brown Rice ◽  
In Vitro Starch Digestibility

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

Impact of grain germination on in vitro antioxidative properties, nutrients digestibility, and functional attributes of brown rice flour

2021 ◽  
Author(s):  
A. Singh ◽  
S. Sharma ◽  
A. Gupta ◽  
B. Singh
Keyword(s):  
Hydrolytic Enzymes ◽  
Brown Rice ◽  
Reducing Power ◽  
Rice Flour ◽  
Pasting Properties ◽  
Nutrient Digestibility ◽  
Total Phenolic ◽  
Germinated Brown Rice ◽  
Germination Time

AbstractBrown rice was germinated for different times (12, 24, 36, and 48 h) at different temperatures (25, 30, and 35 °C) with the aim to improve the in vitro digestibility and antioxidant potential of the flour made from it. Results showed that increase in germination time and temperature increased in vitro digestibility of starch and protein during germination of brown rice owing to depolymerisation of starch and protein molecules by enzymatic activity. After germination under varying conditions, antioxidant activity increased from 50.19 to 95.58%, total phenolic and flavonoid contents from 0.88 to 2.02 mg GAE/g and 34.06–62.94 mg QE/100g, respectively. Germination at elevated temperature (35 °C) for prolonged time (48 h) also increased the reducing power by 60.49% and metal chelating activity by 114.50% as a result of structural breakdown of bound phenolics. Increased activity of hydrolytic enzymes with progress in the germination time and temperature also results in continuous reduction in the pasting properties and lightness values (L), while increasing a* and b* values of the flour of germinated brown rice. Tailored germination, therefore, can be offered as a tool to increase nutrient digestibility and bioactive potential of brown rice as compared to non-germinated brown rice, thus, producing naturally modified flour with enhanced functionality.

In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars

2008 ◽  
Vol 111 (2) ◽  
pp. 316-321 ◽  
Author(s):  
Hyun-Jung Chung ◽  
Qiang Liu ◽  
Ratnajothi Hoover ◽  
Tom D. Warkentin ◽  
Bert Vandenberg
Keyword(s):  
Glycemic Index ◽  
Pasting Properties ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Chickpea Cultivars

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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