Corrigendum: The Fruits of Siraitia grosvenorii: A Review of a Chinese Food-Medicine

Gong, Xue; Chen, Namuhan; Ren, Kai; Jia, Jidong; Wei, Kunhua; Zhang, Le; Lu, Ying; Wang, Jianhua; Li, Min-Hui

doi:10.3389/fphar.2019.01627

Cited by 9 publications

(2 citation statements)

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“…With the increasing pursuit of health, the addition of some functional active ingredients during the production of steamed bread is an effective way to provide health benefits ( 16 ). As SSF is applied during the production of steamed bread, a variety of functional ingredients can be used to meet consumer demand for healthy diets ( 19 ). At the same time, it provides a framework for developing functional staple foods.…”

Section: Introductionmentioning

confidence: 99%

Effects of Siraitia grosvenorii seed flour on the properties and quality of steamed bread

Zhou,

Guo,

Zhang

et al. 2023

Front. Nutr.

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Siraitia grosvenorii seeds are rich in abundant active compounds beneficial to human health. To clarify the digestion characteristics of Siraitia grosvenorii seed flour (SSF) and promote the use of SSF in the processing of functional staple foods, SSF was prepared, its composition and physicochemical properties were studied, and the processing characteristics of SSF-wheat flour were systematically investigated. The results showed that the torque curve and other parameters of the dough were significantly affected by the amount of SSF added. With the increase of SSF proportion, the water absorption showed an increasing trend, while the degree of protein weakening first weakened and then enhanced. At 20% SSF, the dough was more resistant to kneading. In response to an increase in SSF, the L* value decreased significantly, and the a* and b* values increased gradually, while the specific volume decreased gradually. Additionally, the hardness, adhesiveness, and chewiness of the bread enhanced gradually, while its elasticity, cohesiveness, and resilience decreased gradually. After the addition of 30% SSF, the inner tissue of steamed bread was more delicate. With an increase in SSF proportion, the predicted glycemic index (pGI) of steamed bread weakened markedly. Overall, these results showed that SSF, as a kind of food ingredient with hypoglycemic activity, can be used in the production of new functional steamed bread products. This study provides basic research data for the development of products containing S. grosvenorii seed.

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Section: Introductionmentioning

confidence: 99%

Effects of Siraitia grosvenorii seed flour on the properties and quality of steamed bread

Zhou,

Guo,

Zhang

et al. 2023

Front. Nutr.

View full text Add to dashboard Cite

show abstract

“…Consumers came to focus on replacing sucrose in food with natural low-calorie sweeteners, such as mogrosides, steviosides, glycyrrhizin and so on ( Kinghorn and Soejarto, 2002 ; Pawar et al., 2013 ). Mogrosides are usually extracted from Siraitia grosvenorii , a traditional Chinese medicine and tea in China ( Gong et al., 2019 ); they exhibit high sweetness and various pharmacological activities and have been approved as “generally recognized as safe” substances by the US Food and Drug Administration. To date, the manufacture of mogrosides mainly depends on the extraction from S. grosvenorii , but the low content limits their large-scale commercial application.…”

Section: Introductionmentioning

confidence: 99%