Effects of fermentable carbohydrates on the quality properties and in vitro digestibility of Yiyang rice cake

Yang, Chenxi; Liu, Ziwei; Zhang, Meiying; Woo, Meng Wai; Li, Shuhui; Xiong, Hua; Zhao, Qiang

doi:10.1016/j.lwt.2021.111800

Cited by 12 publications

(15 citation statements)

References 41 publications

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“…This confirmed no covalent interaction between the starch and the protein during extrusion, thus the basic chemical structures were not altered, reflecting in similar absorption peaks. The infrared absorbance peak ratio of 1047/1022 cm −1 reflects the order in more crystalline areas (Yang et al ., 2021). It gradually reduced as the extrusion temperature improved (Table 1).…”

Section: Resultsmentioning

confidence: 99%

“…Although peaks around 13° and 20° were typical peaks of V‐type pattern, there were observations of V‐type peaks at 7.5°, 13.2°, 18.1° and 20° (Ye et al ., 2019). The emergence of V‐type pattern could be due to the formation of a complex of amylose and native fatty acids during the extrusion (Yang et al ., 2021). Furthermore, with a further elevation of temperature, peaks' intensity was enhanced.…”

Section: Resultsmentioning

confidence: 99%

“…The digestibility of starch in samples was evaluated according to Yang et al . (2021) with slight modifications. Sample flour (200 mg, on a dry basis) was accurately weighed in 50 ml tube with 15 ml of sodium acetate buffer (pH 5.2).…”

Section: Methodsmentioning

confidence: 99%

“…The infrared absorbance peak ratio of 1047/1022 cm −1 reflects the order in more crystalline areas (Yang et al, 2021). It gradually reduced as the extrusion temperature improved (Table 1).…”

Section: Ftirmentioning

confidence: 98%

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Effects of different extrusion temperatures on physicochemical, rheological and digestion properties of rice flour produced in a pilot‐scale extruder

Lai

Zhang

Wang

et al. 2022

Int J of Food Sci Tech

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This research was to study the effects of different die temperatures (125, 135, 145, 155, 165 °C) on the physicochemical, rheological, structural properties and in vitro digestion characteristics of extruded rice flour. In this work, the moisture content of feed rice flour was controlled at 18% (w/w, on a dry basis). A twin-screw with 65 mm diameter was used. Feed rate and screw speed were set at 120 kg h −1 and 120 rad min −1 respectively to control variables. The results indicated that the water solubility index improved but the water absorption index reduced at a higher temperature. The total starch content reduced as the temperature increased, but the amylose content was insusceptible to the temperature. Average particle size significantly decreased after extrusion due to the damage of starch granules. The water dispersion system of the extruded rice flour possessed more liquid characteristics than that of raw rice flour. Steady shear analysis revealed that the flow was in a shear thinning behaviour, and apparent viscosity was improved by extrusion but negatively related to extrusion temperature. Crystal type of starch turned from A to V after extrusion. The interaction among rice flour components was mainly noncovalent and could be enhanced by extrusion. The ratio of 1047/1022 cm −1 reflected that the ordered structure was destroyed by extrusion, which was further confirmed by the differential scanning calorimeter result. In addition, the digestibility of extruded rice flour was improved. The in vitro digestibility of protein increased from 75.77% to 86.44% and resistant starch content significantly decreased as extrusion temperature increased.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Ftirmentioning

confidence: 98%

See 2 more Smart Citations

Effects of different extrusion temperatures on physicochemical, rheological and digestion properties of rice flour produced in a pilot‐scale extruder

Lai

Zhang

Wang

et al. 2022

Int J of Food Sci Tech

Self Cite

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“…Research shows that Apios flour is a new promising food ingredient with almost zero α‐amylase content; and the oligosaccharides in Apios flour can enhance its nutritional value and improve the texture of gluten‐free rice bread (Ito & Arai, 2021). In another study, adding xylo‐oligosaccharides (XOS) to rice‐based rice cake not only can reduce its CL and starch content but also improve its smoothness, viscosity, colour and chewiness (Yang et al ., 2021). Likewise, this can promote the starch regeneration and the free flow of water, meanwhile, increase the order structure formed by the association between starch chains, which inhibits the starch digestion to a certain extent (Yang et al ., 2021).…”

Section: Effects Of Adding Whole Legumes Flour On the Quality And Gi ...mentioning

confidence: 99%

Legumes flour: a review of the nutritional properties, physiological functions and application in extruded rice products

Guan

Long

Zhao

et al. 2022

Int J of Food Sci Tech

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Summary In recent years, legumes have become increasingly popular because of their high nutritional value and health benefits. Moreover, most legumes have a low glycaemic index (GI) and are often considered in dietary interventions for diabetes. Extruded rice products (ERPs) are trendy in major rice‐producing areas, including staple foods (such as rice noodles) and snack foods (such as rice cake). However, ERPs have a higher GI and a relatively simple nutritional composition. Therefore, adding whole legumes flour or its components to ERPs is a significant issue, which can reduce ERPs' GI and improve these products' nutritional value. This paper reviewed the nutritional properties and physiological functions of legumes flour or its components. In addition, the factors (starch and extrusion processing) affecting the quality and GI of ERPs were summarised. Besides, this paper reviewed after adding whole legumes flour or its components to ERPs, the products' appearance and quality are better and its nutritional properties are also better, especially with regard to type 2 diabetes mellitus (T2DM). Moreover, this review also summarised three‐dimensional (3D) printing technology in ERPs could improve the products' quality and nutritional value. Finally, directions that will be the focus of 3D printing and legumes were highlighted.

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Xylooligosaccharides (XOS)

Cruz‐Guerrero

Gómez-Ruiz

Guzmán-Rodríguez

2022

Handbook of Food Bioactive Ingredients

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Effects of fermentable carbohydrates on the quality properties and in vitro digestibility of Yiyang rice cake

Cited by 12 publications

References 41 publications

Effects of different extrusion temperatures on physicochemical, rheological and digestion properties of rice flour produced in a pilot‐scale extruder

Effects of different extrusion temperatures on physicochemical, rheological and digestion properties of rice flour produced in a pilot‐scale extruder

Legumes flour: a review of the nutritional properties, physiological functions and application in extruded rice products

Xylooligosaccharides (XOS)

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