Journal Article10.1016/J.JCS.2005.12.001
Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch
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TL;DR: In this article, the effect of partial gelatinization and retrogradation on in vitro enzymatic digestibility of waxy rice starch was investigated, and the relationship between the residual crystallinity and digestibility measured.
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About: This article is published in Journal of Cereal Science. The article was published on 01 May 2006. The article focuses on the topics: Retrogradation (starch) & Resistant starch.
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Citations
Evaluation of retrograded starch as excipient for controlled release matrix tablets
Ana Cristina Diniz Recife,Andréia Bagliotti Meneguin,Beatriz Stringhetti Ferreira Cury,Raul Cesar Evangelista +3 more
TL;DR: In this paper, high amylose starch (HAS) was retrograded by two different methods and physicochemical properties of the retrograded materials were evaluated and structural changes were highlighted.
Influence of food matrix physico-chemical properties on the biophysics of digestion and in situ luminal viscosity
Fatemah M. Alhasawi
- 01 Jan 2018
TL;DR: A study of the influence of food rationing, phytochemical synthesis, and chemical synthesis on the philosophy of digestion and appetite in the context of a food-based worldview.
Effect of Different Additives on Visual Appearance, Microstructure, Cooking and Eating Quality and in Vitro Glycemic Index of Extruded Artificial Rice
Xian WANG,Xianqing ZHOU,Honghai HU,Hong ZHANG +3 more
TL;DR: This study investigates the effects of inulin, oat bran, and soybean polysaccharides on extruded artificial rice's visual appearance, microstructure, cooking quality, and glycemic index, revealing varying impacts on brightness, cooking loss, hardness, stickiness, and sensory quality.
Effects of ripening stage and steaming time on quality attributes of fat free banana snack obtained from drying process including fluidized bed puffing.
TL;DR: The experimental results showed that shrinkage, drying time, color, glycemic index and textural properties were affected by steaming time and ripening stage, and the ripeningStage 1 banana was recommended for producing healthy snack in order to control glycemic response.
Design of low glycemic response foods using polyphenols from seaweed
TL;DR: In this article, the authors review what is known about functional ingredients found in seaweeds that may help to design lower glycemic response foods through mainly the inhibition of digestive enzymes related with the breakdown of glycemic carbohydrates.
References
•Journal Article
Classification and measurement of nutritionally important starch fractions
TL;DR: Values for RS are similar to the amount of starch escaping digestion in the small intestine of ileostomates, and are a guide to the amounts of starch likely to enter the colon for fermentation.
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A starch hydrolysis procedure to estimate glycemic index
TL;DR: In this article, an in vitro procedure to measure the rate of starch digestion in starchy common foodstuffs was developed, and a first-order equation that rules the hydrolytic process was found: CC∞ (1−e −kt ).
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The roles of amylose and amylopectin in the gelation and retrogradation of starch
TL;DR: In this paper, the retrogradation of starch gels has been studied by using X-ray diffraction, differential scanning calorimetry, and measurements of the shear modulus.
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Resistant starch--a review of the physical properties and biological impact of RS3.
TL;DR: In this paper, the nutritional and commercial value of retrograded amylose as a source of resistant starch 3 is discussed, with a focus on the principles behind the production of a food ingredient highly concentrated in retrograded Amylose.
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