scholarly journals Flour Properties of Milky-white Rice Mutants in Relation to Specific Loaf Volume of Rice Bread

2010 ◽  
Vol 16 (4) ◽  
pp. 305-312 ◽  
Author(s):  
Kanae ASHIDA ◽  
Etsuko ARAKI ◽  
Shuichi IIDA ◽  
Takeshi YASUI
Keyword(s):  
Loaf Volume ◽  
White Rice ◽  
Flour Properties

scholarly journals Effects of Rice Flour Properties on Specific Loaf Volume of One-loaf Bread Made from Rice Flour with Wheat Vital Gluten

2009 ◽  
Vol 15 (4) ◽  
pp. 439-448 ◽  
Author(s):  
Etsuko ARAKI ◽  
Tatsuya M. IKEDA ◽  
Kanae ASHIDA ◽  
Kanenori TAKATA ◽  
Mikiko YANAKA ◽  
...  
Keyword(s):  
Rice Flour ◽  
Loaf Volume ◽  
Flour Properties

Effects of Enzymes and Emulsifiers on the Loaf Volume and Crumb Hardness of Rice Breads

2008 ◽  
Vol 37 (6) ◽  
pp. 761-766 ◽  
Author(s):  
Myung-Hee Lee ◽  
Hak-Gil Chang ◽  
Young-Tack Lee
Keyword(s):  
Loaf Volume

Some pearl millet-based foods promote satiety or reduce glycaemic response in a crossover trial

2020 ◽  
pp. 1-31
Author(s):  
Anna M.R. Hayes ◽  
Fanny Gozzi ◽  
Aminata Diatta ◽  
Tom Gorissen ◽  
Clay Swackhamer ◽  
...  
Keyword(s):  
Gastric Emptying ◽  
Pearl Millet ◽  
Octanoic Acid ◽  
Crossover Trial ◽  
Normal Weight ◽  
Glycaemic Response ◽  
Continuous Glucose Monitor ◽  
Gastric Emptying Rate ◽  
White Rice ◽  
Traditionally Prepared

Abstract In a previous trial in Mali, we showed traditional pearl millet couscous and thick porridge delayed gastric emptying (~5 h half-emptying times) in a normal weight population compared to non-traditional carbohydrate-based foods (pasta, potatoes, white rice; ~3 h half-emptying times), and in a gastric simulator we showed millet couscous had slower digestion than wheat couscous. In light of these findings, we tested the hypothesis in a normal weight U.S. population (n=14) that millet foods would reduce glycaemic response (continuous glucose monitor), improve appetitive sensations (Visual Analog Scale ratings), as well as reduce gastric emptying rate (13C octanoic acid breath test). Five carbohydrate-based foods (millet couscous – commercial and self-made, millet thick porridge, wheat couscous, white rice) were fed in a crossover trial matched on available carbohydrate basis. Significantly lower overall glycaemic response was observed for all millet-based foods and wheat couscous compared to white rice (p≤0.05). Millet couscous (self-made) had significantly higher glycaemic response than millet couscous (commercial) and wheat couscous (p<0.0001), but as there were no differences in peak glucose values (p>0.05) an extended glycaemic response was indicated for self-made couscous. Millet couscous (self-made) had significantly lower hunger ratings (p<0.05) and higher fullness ratings (p<0.01) than white rice, millet thick porridge, and millet couscous (commercial). A normal gastric emptying rate (<3 h half-emptying times) was observed for all foods, with no significant differences among them (p>0.05). In conclusion, some traditionally prepared pearl millet foods show the potential to reduce glycaemic response and promote satiety.

scholarly journals Effect of co-ingestion of amino acids with rice on glycaemic and insulinaemic response

2015 ◽  
Vol 114 (11) ◽  
pp. 1845-1851 ◽  
Author(s):  
Yean Yean Soong ◽  
Joseph Lim ◽  
Lijuan Sun ◽  
Christiani Jeyakumar Henry
Keyword(s):  
Amino Acids ◽  
Blood Glucose ◽  
Amino Acid ◽  
Glycaemic Index ◽  
Amino Acid Mixture ◽  
Postprandial Blood Glucose ◽  
Acid Mixture ◽  
White Rice ◽  
Amino Acid Mixtures

AbstractConsumption of high glycaemic index (GI) and glycaemic response (GR) food such as white rice has been implicated in the development of type 2 diabetes. Previous studies have reported the ability of individual amino acids to reduce GR of carbohydrate-rich foods. Because of the bitter flavour of amino acids, they have rarely been used to reduce GR. We now report the use of a palatable, preformed amino acid mixture in the form of essence of chicken. In all, sixteen healthy male Chinese were served 68 or 136 ml amino acid mixture together with rice, or 15 or 30 min before consumption of white rice. Postprandial blood glucose and plasma insulin concentrations were measured at fasting and every 15 min after consumption of the meal until 60 min after the consumption of the white rice. Subsequent blood samples were taken at 30-min intervals until 210 min. The co-ingestion of 68 ml of amino acid mixture with white rice produced the best results in reducing the peak blood glucose and GR of white rice without increasing the insulinaemic response. It is postulated that amino acid mixtures prime β-cell insulin secretion and peripheral tissue uptake of glucose. The use of ready-to-drink amino acid mixtures may be a useful strategy for lowering the high-GI rice diets consumed in Asia.

A comparison of some small-scale tests for bread-making quality used in wheat breeding

1980 ◽  
Vol 95 (1) ◽  
pp. 29-34 ◽  
Author(s):  
J. A. Blackman ◽  
A. A. Gill
Keyword(s):  
Protein Quality ◽  
Small Sample Size ◽  
Sodium Dodecyl ◽  
Wheat Breeding ◽  
Small Sample ◽  
Small Scale ◽  
Loaf Volume ◽  
Bread Making ◽  
Wheat Varieties ◽  
Sedimentation Volume

SummaryTwenty-five winter wheat varieties and breeders' lines including hard and soft texture, good or poor bread and biscuit-making types were grown at two locations in the U.K. in 1977 to provide the test samples. Small-scale tests of bread-making quality including extensometer, sodium dodecyl sulphate (SDS) sedimentation volume, residue protein, urea dispersible protein and Pelshenke tests, were compared with loaf volumes and loaf scores.Averaged over the two sites, a modified extensometer test and the SDS test gave the closest correlation with loaf volume and loaf score and were only poorly correlated with Hagberg Falling Number and percentage protein. The SDS test gave the closest correlation between sites followed by the extensometer readings; loaf volume and score had much lower values. The SDS values and extensometer readings give a better measure of the genetic differences in protein quality of varieties than loaf volume and score, being less affected by growing conditions. With its small sample size and high throughput, the SDS sedimentation volume is likely to be the most useful screening test for wheat breeding programmes.

Axisymmetric TLM model for water vapor soaking of white rice

1987 ◽  
Vol 6 (6) ◽  
pp. 445-454 ◽  
Author(s):  
C. Engels ◽  
M. Hendrickx ◽  
P. Tobback
Keyword(s):  
Water Vapor ◽  
White Rice

scholarly journals A dairy and fruit dietary pattern is associated with a reduced likelihood of osteoporosis in Korean postmenopausal women

2013 ◽  
Vol 110 (10) ◽  
pp. 1926-1933 ◽  
Author(s):  
Sangah Shin ◽  
Hyojee Joung
Keyword(s):  
Lumbar Spine ◽  
Postmenopausal Women ◽  
Dietary Patterns ◽  
Dietary Pattern ◽  
Health Examination ◽  
Dietary Intakes ◽  
Mineral Density ◽  
Nutrition Survey ◽  
Cross Sectional ◽  
White Rice

The aim of the present study was to identify the association of dietary patterns with osteoporosis in Korean postmenopausal women from the Korean Health and Nutrition Examination Survey 2008–10. The present cross-sectional analysis included 3735 postmenopausal women who completed a health interview, nutrition survey and a health examination including bone mineral density (BMD) measurements. The general characteristics and dietary intakes of the participants were obtained using a standardised questionnaire and a 24 h recall method, respectively. The BMD of the femoral neck and lumbar spine was measured using dual-energy X-ray absorptiometry; osteoporosis was defined based on the WHO T-score criteria. Overall, we identified four dietary patterns using factor analysis as follows: ‘meat, alcohol and sugar’, ‘vegetables and soya sauce’, ‘white rice, kimchi and seaweed’ and ‘dairy and fruit’, which accounted for 30·9 % of the total variance in food intake (11·3, 7·7, 6·0 and 5·9 %, respectively). The subjects in the highest quintile of the ‘dairy and fruit’ pattern showed a decreased risk of osteoporosis of the lumbar spine (53 %) compared with those in the lowest quintile, after adjusting for covariates (OR 0·47, 95 % CI 0·35, 0·65, P for trend < 0·0001). In contrast, the ‘white rice, kimchi and seaweed’ dietary pattern was negatively associated with bone health (OR 1·40, 95 % CI 1·03, 1·90, P for trend = 0·0479). The present results suggest that an increased intake of dairy foods and fruits in the traditional Korean diet, based on white rice and vegetables, may decrease the risk of osteoporosis in Korean postmenopausal women.

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