Effect of maize type and extrusion-cooking conditions on starch digestibility profiles

2016 ◽  
Vol 51 (6) ◽  
pp. 1319-1326 ◽  
Author(s):  
Frédéric Robin ◽  
Christina Heindel ◽  
Nicolas Pineau ◽  
Sathaporn Srichuwong ◽  
Undine Lehmann
Keyword(s):  
Starch Digestibility ◽  
Extrusion Cooking ◽  
Maize Type ◽  
Cooking Conditions

scholarly journals Enrichment of soybean dietary fiber and protein fortified rice grain by dry flour extrusion cooking: the physicochemical, pasting, taste, palatability, cooking and starch digestibility properties

RSC Advances ◽  
2018 ◽  
Vol 8 (47) ◽  
pp. 26682-26690 ◽  
Author(s):  
Xia Liu ◽  
Jiafeng Zhao ◽  
Xin Zhang ◽  
Yuan Li ◽  
Juan Zhao ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Chronic Conditions ◽  
Starch Digestibility ◽  
Extrusion Cooking ◽  
Rice Grain

With the prevalence of chronic conditions in patients due to a dietary imbalance, the demand for inexpensive, nutritious and high dietary fiber extruded rice is increasing rapidly.

Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure

2016 ◽  
Vol 81 (5) ◽  
pp. C1070-C1079 ◽  
Author(s):  
Abdallah Bouasla ◽  
Agnieszka Wójtowicz ◽  
Mohammed Nasereddine Zidoune ◽  
Marta Olech ◽  
Renata Nowak ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Extrusion Cooking ◽  
Gluten Free ◽  
Cooking Conditions

scholarly journals Effect of age on digestibility of starch in chickens with different growth rate

2011 ◽  
Vol 50 (No. 9) ◽  
pp. 411-415 ◽  
Author(s):  
J. Zelenka ◽  
Z. Čerešňáková
Keyword(s):  
Growth Rate ◽  
Starch Digestibility ◽  
Indicator Method ◽  
Average Value ◽  
Maize Type ◽  
High Starch ◽  
Ad Libitum ◽  
The Difference ◽  
Slow Growing ◽  
Effect Of Age

Digestibility of starch was examined in slow-growing cockerels of laying type (SG) and in fast-growing male chickens (FG) of broiler type fed ad libitum on a maize-type diet until Day 22 of age in one-day periods and from Day 22 to Day 100 in three-day periods. Digestibility was estimated using the chromic oxide indicator method. In SG chicks, starch digestibility rapidly increased within the first days of their lives and reached the value of 0.986 already on Day 4 of life. It was maintained on this level till the end of the experiment, which was finished at the age of 100 days. In FG chicks, which in comparison with SG birds consumed more than a double quantity of feed, high starch digestibility was observed as late as on Day 8. From Day 8 to Day 100 of age, starch digestibility slightly but highly significantly (P < 0.01) decreased. The average value of digestibility was lower by 0.008 in broiler type chickens than in SG chickens at this time; nevertheless, digestibility was never below 0.96. The difference was highly significant (P< 0.001).    

Effect of Incorporation of Various Food By-products on Some Nutritional Properties of Rice-based Extruded Foods

2009 ◽  
Vol 15 (6) ◽  
pp. 571-581 ◽  
Author(s):  
S. Yağcı ◽  
F. Göğüş
Keyword(s):  
Antioxidant Activity ◽  
Moisture Content ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Starch Digestibility ◽  
Total Phenolic ◽  
Extrusion Cooking ◽  
Starch Gelatinization ◽  
Fruit Waste ◽  
By Products

Various food by-products were incorporated into rice grits and submitted to extrusion cooking to produce fortified extruded food products. The blends of various formulations of durum clear flour (8—20%), partially defatted hazelnut flour (PDHF) (5—15%), fruit waste blend (3—7%) and rice grits were extruded using single screw extruder. Response surface methodology was used to evaluate the effects of process variables, namely the feed moisture content (12—18%), barrel temperature (150—175 °C) and screw speed (200—280 rpm), and change in feed composition on total phenolic content, antioxidant activity, percent starch gelatinization and starch digestibility of the extrudates. Extrusion cooking process significantly increased the level of phenolic compounds and starch digestibility of extruded products. Increasing PDHF and fruit waste content caused increase in total phenolic content and antioxidant activity of the extruded samples, whereas percent starch gelatinization and digestibility values decreased. Moisture content and temperature significantly influenced the total phenolic content, antioxidant activity, percent starch gelatinization and starch digestibility values. In extruded samples, positive correlations were determined between antioxidant activity and total phenolic matter and percent starch gelatinization and the starch digestibility values, respectively.

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