In vitro Hydrolysis of Starches by α-amylase in Comparison to That by Acid

Singh, V. S.; Ali, S. Zakiuddin

doi:10.3923/ajft.2006.43.51

Cited by 11 publications

(1 citation statement)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…According to Galanakis et al (2012), heat treatment ([ 60 °C) can destroy the matrix or functional compounds such as anthocyanins and polyphenols. The rice was mashed as starch was gelatinized and then filtered through a muslin cloth and treated with 1% alpha-amylase at 60 °C for 24 h. Alpha-amylase breakdown the starch into sugars and the obtained mixture was rice wort which further mixes with barley powder at the time of mashing (Singh and Ali 2006).…”

Section: Hydrolysis Of Red Rice (Oryza Sativa)mentioning

confidence: 99%

Red rice conjugated with barley and rhododendron extracts for new variant of beer

Mehra

Kumar

et al. 2020

J Food Sci Technol

View full text Add to dashboard Cite

This study aimed to determine the effect and potential of red rice in conjunction with barley and rhododendron extracts to develop a new variant of beer. In this study red rice, barley, and rhododendron extracts were used in different combinations and the best combination was selected based on quality and sensory characteristics. The results showed that the developed beer was rich in antioxidant activity (47.68 ± 0.96) and contained a good amount of anthocyanin (35.12 ± 0.79), flavonoids (0.119 ± 0.002), and polyphenols (0.410 ± 0.002). The red rice has more dietary significance than that of polished or milled rice, further, the use of rhododendron provides a large number of secondary metabolites such as tannins, saponins, alkaloids, tannins, and flavonoids. Besides, the sensory profile of the developed beer was quite distinct in terms of aroma, taste, and color from other alternatives available in the market.

show abstract

Section: Hydrolysis Of Red Rice (Oryza Sativa)mentioning

confidence: 99%

Red rice conjugated with barley and rhododendron extracts for new variant of beer

Mehra

Kumar

et al. 2020

J Food Sci Technol

View full text Add to dashboard Cite

show abstract

Effect of processing paddy on digestibility of rice starch by in vitro studies

2010

View full text Add to dashboard Cite

Paddy (Oryza sativa L) (variety 'IR -64'), was parboiled, puffed by sand roasting and fl aked by edge runner and roller fl aker and variations in physical and physicochemical properties were studied. Moisture contents were lower (5.8-10.8%) in processed rice products compared to raw materials (11.8%). Ratio of rice to sand in the case of puffed rice preparation was optimized. The equilibrium moisture content was 27.4% in raw rice while it was much higher (38.9-81.0%) in processed rice. Sedimentation volume was lowest (6.2 ml) in raw rice and highest (18.8 ml) in popped rice. Starch content was 84.8 and 76.5-83% in raw and processed rice, respectively. In vitro starch digestibility was highest in roller fl aker fl akes and lowest in raw milled rice. Among the ready to eat products, popped rice showed least starch digestibility (~30%).

show abstract