Interaction of Tannins and Other Sorghum Phenolic Compounds with Starch and Effects on in Vitro Starch Digestibility

2012 ◽  
Vol 60 (46) ◽  
pp. 11609-11617 ◽  
Author(s):  
Frederico Barros ◽  
Joseph M. Awika ◽  
Lloyd W. Rooney
Keyword(s):  
Phenolic Compounds ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility

scholarly journals Cake of brown, black and red rice: Influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds

2020 ◽  
Vol 318 ◽  
pp. 126480 ◽  
Author(s):  
Gustavo Heinrich Lang ◽  
Dianini Hüttner Kringel ◽  
Tanize dos Santos Acunha ◽  
Cristiano Dietrich Ferreira ◽  
Álvaro Renato Guerra Dias ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Starch Digestibility ◽  
Technological Properties ◽  
Red Rice ◽  
In Vitro Starch Digestibility

Fluidized‐bed drying of black rice grains: Impact on cooking properties, in vitro starch digestibility, and bioaccessibility of phenolic compounds

2020 ◽  
Vol 85 (6) ◽  
pp. 1717-1724
Author(s):  
Gustavo Heinrich Lang ◽  
Igor da Silva Lindemann ◽  
Jorge Tiago Goebel ◽  
Cristiano Dietrich Ferreira ◽  
Tanize dos Santos Acunha ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Fluidized Bed ◽  
Starch Digestibility ◽  
Black Rice ◽  
In Vitro Starch Digestibility ◽  
Rice Grains ◽  
Cooking Properties ◽  
Fluidized Bed Drying

Potato product form impacts in vitro starch digestibility and glucose transport but only modestly impacts 24 h blood glucose response in humans

2019 ◽  
Vol 10 (4) ◽  
pp. 1846-1855 ◽  
Author(s):  
Min Li ◽  
Judy George ◽  
Stephanie Hunter ◽  
Bruce Hamaker ◽  
Richard Mattes ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Phenolic Compounds ◽  
Glucose Transport ◽  
Model Systems ◽  
Product Form ◽  
Starch Digestibility ◽  
Glucose Response ◽  
In Vitro Starch Digestibility ◽  
Potato Product

Potatoes are rich in phenolic compounds which have been reported to impact starch digestion and intestinal glucose transport in model systems through phenolic–starch interactions.

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.

Corrigendum to

2018 ◽  
Vol 83 ◽  
pp. 511 ◽  
Author(s):  
Peng Guo ◽  
Jinglin Yu ◽  
Shujun Wang ◽  
Shuo Wang ◽  
Les Copeland
Keyword(s):  
Particle Size ◽  
Physicochemical Properties ◽  
Durum Wheat ◽  
Water Content ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Wheat Grains
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