A comparative study of dietary fiber content, In vitro starch digestibility and cooking quality characteristics of pigmented and non–pigmented traditional and improved rice (Oryza sativa L.)

Rebeira, S.P.; Jayatilake, D. V.; Dunuwila, G.R.; Piyasiri, C.H.; Herath, H.M.K.W.P.

doi:10.1016/j.foodres.2022.111389

Cited by 14 publications

(4 citation statements)

References 30 publications

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“…An increase in glucose concentration with different hydrolysis rates in the digestion process displayed a typical exponential growth curve, such as digesting rapidly during the first 20 min and slowly reaching the maximum hydrolysed amount after 120 min. The relative contents of RDS, SDS, and RS were categorised by the hydrolysis amount of total starch at 20 min or 120 min during in vitro digestion (Rebeira et al ., 2022).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of the fate of key bioactive pigments and physical properties of steamed bread fortified with Gardenia fruit pomace

Fan,

Li,

et al. 2023

Int J of Food Sci Tech

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SummaryGardenia fruit pomace (GFP) is an industrial by‐product containing abundant bioactive components. Incorporating GFP into wheat flour improves the exterior quality of food and enhances healthy functions. This study developed a suitable GFP‐fortified wheat product by applying different cooking methods (steaming, boiling and baking). The fate of bioactive crocin derivatives, physical properties and in vitro digestion of GFP‐fortified wheat products was evaluated. The results showed that the steaming, boiling and baking treatments reduced the trans‐crocin‐4 content by 14.41%, 27.54% and 35.17%, respectively, but had no significant effect on geniposide. Combined with the colour change, the steaming treatment was suitable for developing GFP‐fortified steamed bread. With increasing GFP concentration, the increasing b* value indicated that the steamed bread developed a yellow hue. Meanwhile, GFP enrichment of steamed bread could retain most crocins and slow starch digestion by decreasing rapidly digestible starch content. Furthermore, the steamed bread with 1% GFP showed good overall sensory acceptance (flavour, taste, and mouthfeel). Therefore, GFP is a promising option for improving steamed bread's appearance and nutritional quality.

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Section: Resultsmentioning

confidence: 99%

Evaluation of the fate of key bioactive pigments and physical properties of steamed bread fortified with Gardenia fruit pomace

Fan,

Li,

et al. 2023

Int J of Food Sci Tech

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“…The method chosen and used for fiber extraction was that of Cheikh Rouhou et al with some modifications. This choice was justified by the desire to use a protocol without the use of chemical solvents, which could cause both major changes in fiber composition and a negative impact on the environment, contributing to increased pollution [ 57 , 58 , 59 ]. The modified variables in the new protocols have been well described in Table 1 , Table 2 and Table 3 .…”

Section: Discussionmentioning

confidence: 99%

Antioxidant Activity and Seasonal Variations in the Composition of Insoluble Fiber from the Cladodes of Opuntia ficus-indica (L.) Miller: Development of New Extraction Procedures to Improve Fiber Yield

Caminiti,

Serra,

Nucera

et al. 2024

Plants

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Opuntia ficus-indica (L.) Miller is a plant belonging to the Cactaceae family adapted to live in environments characterized by long periods of drought and arid or desert climates. This plant is characterized by an aerial part composed of structures transformed by branches, called “cladodes”, which are essential to reduce excessive perspiration of water and appear covered with thorns. The composition of the cladodes includes water, polysaccharides, fiber, proteins, vitamins, fatty acids, sterols, polyphenols, and minerals. The main purposes of this scientific work are (a) to compare the insoluble fiber (IF) extracted from the cladodes of O. ficus-indica belonging to the same plant but collected in different seasonal periods (winter and summer) and develop new extraction protocols that are able to improve the yield obtained and (b) evaluate the antioxidant potential of the fiber and study possible variations as a result of the extraction protocol chosen. The first objective was achieved (1) by measuring the amount of IF extracted from cladodes harvested in winter and summer (CW and CS, respectively) and (2) by modifying three variables involved in the fiber extraction protocol. To achieve the second objective, the following experiments were carried out: (1) measurement of the antioxidant potential of IF in CW and CS; (2) measurement of cellular reactive oxygen species; (3) measurement of the activity of some antioxidant enzymes; and (4) comparison of the polyphenol content in CW and CS. In conclusion, the results obtained showed that the IF extraction process can be improved, achieving a uniform yield regardless of seasonality; the antioxidant effect may vary depending on the extraction protocol.

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“…Vermicelli is typically made from white rice, while vermicelli made from colored rice is uncommon in society. Colored rice has advantages over white rice due to its lower glycemic index [24], [25]. The production of vermicelli from modified rice with a higher level of resistant starch can enhance the health benefits of vermicelli.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Functional Properties of Vermicelli Made of Modified White Rice, Brown Rice, and Black Rice

Sulistyawati,

Mustofa,

Rismaya

et al. 2024

Int. J. Adv. Sci. Eng. Inf. Technol.

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Modification technology of starch has been developed to enhance its utilization in the food industry and for health-related purposes. Starch serves as a carbohydrate source that contributes to energy when digested in the body. The starch modification enables starch to be converted into resistant starch. This study investigated the physicochemical properties of vermicelli made from modified rice flour. The rice flour used in this study originated from three varieties: white rice, brown rice, and black rice. The physicochemical properties of vermicelli evaluated were chemical composition, pasting properties, and starch morphology. Analyses were conducted on both the rice flour and the vermicelli product. The results indicate that the protein content in rice flour ranged from 10.30% to 10.87% (dry weight), whereas the protein content in vermicelli decreased to 9.78% to 10.26% (dry weight). There was also a decrease in other components like lipid content, amylopectin, anthocyanin, and crude fiber. The antioxidant activity of vermicelli tended to be lower than that of the flour form, as did the anthocyanin content. Processing rice flour enhanced the water-holding capacity of starch and reduced its swelling power. Rice flour modification can be employed as an alternative to improve the functional properties of starchy food materials.

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A comparative study of dietary fiber content, In vitro starch digestibility and cooking quality characteristics of pigmented and non–pigmented traditional and improved rice (Oryza sativa L.)

Cited by 14 publications

References 30 publications

Evaluation of the fate of key bioactive pigments and physical properties of steamed bread fortified with Gardenia fruit pomace

Evaluation of the fate of key bioactive pigments and physical properties of steamed bread fortified with Gardenia fruit pomace

Antioxidant Activity and Seasonal Variations in the Composition of Insoluble Fiber from the Cladodes of Opuntia ficus-indica (L.) Miller: Development of New Extraction Procedures to Improve Fiber Yield

Physicochemical and Functional Properties of Vermicelli Made of Modified White Rice, Brown Rice, and Black Rice

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