<i>In vitro</i> digestion, physicochemical and morphological properties of low glycemic index rice flour prepared through enzymatic hydrolysis

Amin, Tawheed; Naik, Haroon Rashid; Hussain, Syed Zameer; Mir, Muzzaffar Ahmad; Jabeen, Abida

doi:10.1080/10942912.2018.1545789

Cited by 21 publications

(14 citation statements)

References 32 publications

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“…Amin et al. (2018) also reported a decrease in GL of rice flour with corresponding decrease in its pGI. Significant linear negative effect of screw speed on GL is supported by the fact that RS content and pGI values were found to decrease at higher screw speeds (Equations and , respectively) which might have lowered the GL in rice flour extruded at higher screw speed.…”

Section: Resultsmentioning

confidence: 92%

Enhancement of resistant starch content in modified rice flour using extrusion technology

et al. 2021

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Background and objectives The present study was conducted with an aim to modify rice flour for enhancement of resistant starch content using extrusion technology. The effects of feed moisture, barrel temperature, and screw speed on resistant starch (RS), predicted glycemic index (pGI), glycemic load (GL), and instrumental color (L*, a*, and b* values) were investigated using response surface methodology. Findings RS, pGI, GL, L*, a*, and b* varied between 4.91%–6.83%, 73.20–76.90, 48.0–53.04, 70.43–85.95, 6.92–10.32, and 15.09–30.81, respectively. Models obtained for these parameters were highly significant (p ≤ .0028). Significantly (p < .05) higher RS content (6.20%) and lower pGI and GL values (75.10 and 50, respectively) were recorded in modified rice flour (MRF) as compared to native rice flour (NRF). Lower values of pasting properties and higher thermal properties were recorded in MRF than NRF. Scanning electron micrographs showed continuous and dense network structures in MRF, whereas ungelatinized granules were evident in NRF. Conclusion Extrusion processing caused significant changes in the digestibility of rice flour which increased the RS content and decreased the pGI in MRF. 30% moisture content, 140°C barrel temperature, and 70 rpm screw speed were found most feasible conditions to enhance RS content in MRF. Novelty The extrusion of rice flour without a die proved to be a unique way to produce pregelatinized rice flour with higher RS and lower pGI. MRF can be explored for development of functional foods especially for diabetic and celiac disease patients.

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Section: Resultsmentioning

confidence: 92%

Enhancement of resistant starch content in modified rice flour using extrusion technology

et al. 2021

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“…In total, the meta-analysis involved fifty-seven articles, as exhibited in Figure 1 . According to the Cochrane Collaboration tool, eleven trials [ 6 , 24 , 29 , 32 , 33 , 37 , 38 , 42 , 48 , 51 , 54 ] were categorized as being at a low risk of bias, while forty-four were categorized as unclear [ 17 , 19 , 20 , 21 , 22 , 23 , 25 , 27 , 28 , 30 , 31 , 34 , 35 , 36 , 39 , 40 , 41 , 43 , 44 , 45 , 46 , 47 , 49 , 50 , 52 , 53 , 55 , 56 , 57 , 58 , 59 , 60 , 61 , 62 ], and two were categorized as being at a high risk of bias [ 18 , 26 ]. Details about the risk of bias are supplied in Figure 2 and Figure 3 .…”

Section: Resultsmentioning

confidence: 99%

“…The study design used in this research was the completely randomized design. Among fifty-seven included studies, forty-eight were selected for discussion of the relationship between chemical properties and GI value [ 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 , 52 , 53 , 54 ]. The remaining studies were used for the selection of low-GI carbohydrate-based foods [ 55 , 56 , 57 , 58 , 59 , 60 , 61 , 62 ].…”

Section: Resultsmentioning

confidence: 99%

Evaluation of Various Starchy Foods: A Systematic Review and Meta-Analysis on Chemical Properties Affecting the Glycemic Index Values Based on In Vitro and In Vivo Experiments

Afandi

Wijaya

Faridah

et al. 2021

Foods

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The chemical properties that serve as major determinants for the glycemic index (GI) of starchy food and recommended low-GI, carbohydrate-based foods have remained enigmatic. This present work performed a systematic assessment of linkages between chemical properties of foods and GI, and selected low-GI starchy foods. The data were sourced from literature published in various scientific journals. In total, 57 relevant studies and 936 data points were integrated into a database. Both in vitro and in vivo studies on GI values were included. The database was subsequently subjected to a meta-analysis. Meta-analysis from in vitro studies revealed that the two significant factors responsible for the GI of starchy foods were resistant starch and phenolic content (respectively, standardized mean difference (SMD): −2.52, 95% confidence interval (95%CI): −3.29 to −1.75, p (p-value) < 0.001; SMD: −0.72, 95%CI: −1.26 to −0.17, p = 0.005), while the lowest-GI crop type was legumes. Subgroup analysis restricted to the crop species with significant low GI found two crops, i.e., sorghum (SMD: −0.69, 95%CI: −2.33 to 0.96, p < 0.001) and red kidney bean (SMD: −0.39, 95%CI: −2.37 to 1.59, p = 0.001). Meta-analysis from in vivo studies revealed that the two significant factors responsible for the GI of starchy foods were flavonoid and phenolic content (respectively, SMD: −0.67, 95%CI: −0.87 to −0.47, p < 0.001; SMD: −0.63, 95%CI: −1.15 to −0.11, p = 0.009), while the lowest-GI crop type was fruit (banana). In conclusion, resistant starch and phenolic content may have a desirable impact on the GI of starchy food, while sorghum and red kidney bean are found to have low GI.

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“…This mass loss resulting from the removal of structural moisture is approximately 2.05%. The second mass loss is seen between 180 °C and 400 °C and is caused by the degradation of the carbohydrate structures and starch in the biscuit structure [21]. This mass loss was determined to be approximately 59.27%.…”

Section: Determination Of Thermal Properties and % Ash Content Of Diet Biscuit Samplesmentioning

confidence: 95%

“…3 different mass loss can be seen in the TGA thermogram of a wholemeal diet biscuit sample given in figure 2 (A). The first mass loss seen between 65 °C and 120°C is due to the moisture in the biscuit structure [21]. This mass loss resulting from the removal of structural moisture is approximately 2.05%.…”

Section: Determination Of Thermal Properties and % Ash Content Of Diet Biscuit Samplesmentioning

confidence: 99%

Determination of the chemical structure of diet biscuits with modern enstrumental techniques

Açarı

2021

Cumhuriyet Science Journal

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There are too many deficiencies in the studies in terms of diet biscuit in the literature. This study aims to fill this gap in the literature. The % moisture content, structural content verification, thermal stability, degradation properties and % ash content of diet biscuit samples, structural characterizations, surface micromorphology and detailed structural analysis were determined with fast, precise, new instrumental techniques. Thermal degradation of the lemon-fiber diet biscuit sample started at 250 °C in four stages and completed at 585 °C. There is three-stage thermal degradation in wholemeal diet biscuit samples, starting at 229 °C and completed at 580 °C. There are 46.06% C, 1.60% N, 0.12% S and 6.68% H in lemon-fiber diet biscuits, and 45.51% C, 2.39% N, 0.15% S and 7.05% H in whole-wheat diet biscuits. Ca, K, Mg, Na, Zn element contents in diet biscuit samples were determined by AAS technique. In the diet biscuit samples, K was determined as the element with the highest amount and the element with the least amount was Zn. As a result, the work is comprehensive and original. It is believed that the study will fill an important gap in the literature and will be a useful resource for researchers.

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In vitro digestion, physicochemical and morphological properties of low glycemic index rice flour prepared through enzymatic hydrolysis

Abstract: View related articles View Crossmark data Citing articles: 1 View citing articles In vitro digestion, physicochemical and morphological properties of low glycemic index rice flour prepared through enzymatic hydrolysis

Cited by 21 publications

References 32 publications

Enhancement of resistant starch content in modified rice flour using extrusion technology

Enhancement of resistant starch content in modified rice flour using extrusion technology

Evaluation of Various Starchy Foods: A Systematic Review and Meta-Analysis on Chemical Properties Affecting the Glycemic Index Values Based on In Vitro and In Vivo Experiments

Determination of the chemical structure of diet biscuits with modern enstrumental techniques

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