Physicochemical properties and sensory attributes of resistant starch-supplemented granola bars and cereals

LWT ◽  
2011 ◽  
Vol 44 (10) ◽  
pp. 2159-2165 ◽  
Author(s):  
Annelisse Aigster ◽  
Susan E. Duncan ◽  
Frank D. Conforti ◽  
William E. Barbeau
Keyword(s):  
Physicochemical Properties ◽  
Resistant Starch ◽  
Sensory Attributes

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

scholarly journals Physicochemical properties and sensory attributes of LTLT milk and UHT milk

2016 ◽  
Vol 20 (1) ◽  
pp. 10-15
Author(s):  
Kazuko Takagi ◽  
Kazutoyo Yoda ◽  
Kenji Miyazawa ◽  
Gaku Harata ◽  
Fang He ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Sensory Attributes ◽  
Uht Milk

Sensory attributes and changes of physicochemical properties during storage of smoothies prepared from selected fruit

LWT ◽  
2016 ◽  
Vol 71 ◽  
pp. 102-109 ◽  
Author(s):  
Paulina Nowicka ◽  
Aneta Wojdyło ◽  
Mirosława Teleszko ◽  
Justyna Samoticha
Keyword(s):  
Physicochemical Properties ◽  
Sensory Attributes

Structure and Physicochemical Properties of Resistant Starch Prepared by Autoclaving‐Microwave

2018 ◽  
Vol 70 (9-10) ◽  
pp. 1800060 ◽  
Author(s):  
Jiangtao Li ◽  
Wenfang Han ◽  
Binjia Zhang ◽  
Siming Zhao ◽  
Hongying Du
Keyword(s):  
Physicochemical Properties ◽  
Resistant Starch
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