Effect of gelatinisation on slowly digestible starch and resistant starch of heat-moisture treated and chemically modified canna starches

Juansang, Juraluck; Puttanlek, Chureerat; Rungsardthong, Vilai; Puncha‐arnon, Santhanee; Uttapap, Dudsadee

doi:10.1016/j.foodchem.2011.09.013

Cited by 134 publications

(73 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Heat, moisture, and cooking method have been shown to be factors that can affect the GI of foods [30] and the GI of starchy food can be altered by the level of gelatinization [31].…”

Section: Discussionmentioning

confidence: 99%

The effect of nutritional composition on the glycemic index and glycemic load values of selected Emirati foods

et al. 2015

View full text Add to dashboard Cite

Background: Population-based studies have shown an association between health, food composition, and diets; therefore, data on the composition of traditional foods for meal planning, nutritional assessment, and clinical nutrition research to build up a relevant database are needed. Methods: The objective of this study was to assess the effect of the nutritional composition of five commonly consumed traditional Emirati foods, Threed chicken, Marqoqa, Gurus, Assidah, and Saqo, on the glycemic index (GI) and glycemic load (GL) values. Fifteen healthy subjects aged between 18 and 25 years old participated in this study.

show abstract

“…Heat, moisture, and cooking method have been shown to be factors that can affect the GI of foods [30] and the GI of starchy food can be altered by the level of gelatinization [31].…”

Section: Discussionmentioning

confidence: 99%

The effect of nutritional composition on the glycemic index and glycemic load values of selected Emirati foods

et al. 2015

View full text Add to dashboard Cite

show abstract

“…The RDS, SDS and RS levels of the parkia starches cannot be compared with those reported for other legume starches, due to differences in methods used and different duration of hydrolysis that were used for determination of RDS, SDS and RS levels. A moderate postprandial glycemic and insulinemic response of SDS implies that SDS rich foods may provide wide health benefits in alleviating common chronic diseases such as obesity, diabetes, and cardiovascular disease through lessening the stress on regulatory systems related to glucose homeostasis [4,17].…”

Section: Discussionmentioning

confidence: 99%

“…It has generally been defined as the fraction of dietary starch that is not digested in the small intestine of healthy individuals [4]. RS has been divided into four categories, which are type-1, -2, -3, and -4 for physically inaccessible starch, raw crystalline starch, retrograded starch, and chemically modified starch, respectively [5].…”

Section: Introductionmentioning

confidence: 99%

Effect of Pyrodextrinization, Crosslinking and Heat- Moisture Treatment on In vitro Formation and Digestibility of Resistant Starch from African Locust Bean (<i>Parkia biglobosa</i>)

Sankhon¹,

Yao²,

Amadou³

et al. 2013

Trop. J. Pharm Res

View full text Add to dashboard Cite

show abstract

“…As the main storage carbohydrate in higher plants, starch is normally used as a food ingredient providing energy for humans (Juansang, Puttanlek, Rungsardthong, Puncha-arnon & Uttapap, 2012).…”

Section: Introductionmentioning

confidence: 99%

An improved approach for evaluating the semicrystalline lamellae of starch granules by synchrotron SAXS

Zhang

Xie

Wang

et al. 2017

Carbohydrate Polymers

View full text Add to dashboard Cite

Long., An improved approach for evaluating the semicrystalline lamellae of starch granules by synchrotron SAXS.Carbohydrate Polymers http://dx.doi.org/10. 1016/j.carbpol.2016.12.002 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. of starch. It was confirmed that the distribution of lamellar thickness was more important than the starch botanical origin in affecting the validity of the developed fitting method. We also proposed a criterion to test the validity of the proposed method. Specifically, the total SAXS pattern should be mostly tangent to the profile of PL+B at a high q tail (close to 0.2 Å -1 ).

show abstract

Effect of gelatinisation on slowly digestible starch and resistant starch of heat-moisture treated and chemically modified canna starches

Cited by 134 publications

References 31 publications

The effect of nutritional composition on the glycemic index and glycemic load values of selected Emirati foods

The effect of nutritional composition on the glycemic index and glycemic load values of selected Emirati foods

Effect of Pyrodextrinization, Crosslinking and Heat- Moisture Treatment on In vitro Formation and Digestibility of Resistant Starch from African Locust Bean (<i>Parkia biglobosa</i>)

An improved approach for evaluating the semicrystalline lamellae of starch granules by synchrotron SAXS

Contact Info

Product

Resources

About