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Choi, Sae Woong; Cho, Shin Jay; Moon, Hyong Woo; Lee, Kyu Won; Lee, Sang Hoon; Hong, Sang Hyun; Choi, Yong Sun; Bae, Woong Jin; Ha, U-Syn; Hong, Sung‐Hoo; Lee, Ji Youl; Kim, Sae Woong; Cho, Hyuk Jin

doi:10.1016/j.urology.2018.06.001

Cited by 3 publications

(3 citation statements)

References 2 publications

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“…Correspondingly, the brown rice noodle sample of HJY with the lowest amylose content nearly exhibited the highest RDS content and the lowest RS content, which were approximately 54.81% and 20.72%, respectively; meanwhile, the brown rice noodle sample of HNZ with higher amylose content showed the lowest RDS content and the highest RS content, which were about 26.20% and 40.61%, respectively. Similar results were obtained by several studies (Srikaeo and Sangkhiaw, 2014;Choi et al, 2010;Hu et al, 2004), which also found that glycaemic index (GI) decreased and resistant starch content increased as amylose content increased in rice-based food systems. Amylose content is reckoned one of the most important factors that affect the GI values and RS content, and foods that are rich in amylose content are related to lower glucose levels and slower emptying of human gastrointestinal tract than those with lower amylose content (Srikaeo and Sangkhiaw, 2014;Behall et al, 1989;Morita et al, 2007).…”

Section: Texture Properties Of Brown Rice Noodles With Different Amylosesupporting

confidence: 87%

Quality Characteristics of Extruded Brown Rice Noodles with Different Amylose Contents

Tan

et al. 2018

FSTR

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The quality characteristics of extruded noodles prepared from five kinds of brown rice with different amylose contents (15.96%-21.88%) were investigated. Cooking quality, texture, in-vitro digestibility and sensory attributes were determined to evaluate the properties of the brown rice noodles. The results showed that the brown rice noodles with higher amylose content exhibited higher water absorption rate, lower cooking loss, no broken noodles after cooking, and higher texture properties. Moreover, the brown rice noodles with higher amylose contents had lower invitro digestibility, higher contents of resistant starch and slowly digestive starch, and higher sensory scores. However, the brown rice noodle with the highest amylose content showed the lowest sensory scores, suggesting that there might be optimal amylose content for preparing brown rice noodles with good qualities, which might be 19.07%-20.45% in this study. The results might provide the basis for production of brown rice noodle products with good qualities for nutritional food markets.

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Section: Texture Properties Of Brown Rice Noodles With Different Amylosesupporting

confidence: 87%

Quality Characteristics of Extruded Brown Rice Noodles with Different Amylose Contents

Tan

et al. 2018

FSTR

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“…Notably, we found that reports on the industrial uses of RS of beans are almost absent (V azquez-Le on et al, 2022). The use of RS, RS-mediated properties and other fibres, or seed fractions are mostly addressed to those extracted by the other species including guar, carob tree and corn (Voragen, 1998;McCleary & Prosky, 2000;Choi et al, 2010;Homayouni et al, 2014;Raigond et al, 2019).…”

Section: Discussionmentioning

confidence: 99%

Resistant starch in common beans: Concentration, characteristics, uses and health effects. A systematic map and review of the studies from 1962 to 2023

Bozkır,

Santamarina,

Mariotti

et al. 2023

Int J of Food Sci Tech

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Information on the resistant starch (RS) of the common bean seed, its concentration and health effects are scarce. RS is a starch fraction partly resistant to the digestive enzymes, thus acting as a food fibre. Through a systematic map of the RS concentration in common bean on scopus and web of science databases, we found 1978 records, of which 108 papers reporting information on the Composition or Characterisation (seventy-four papers), Digestion/fermentation (thirty-two papers) and Health issues (twentythree papers) and sixty-two on the RS concentration of the crude common bean dry seed. We found that mean RS concentration in common bean is 16.4% (median = 12.2%) with a high-standard deviation (12.8%). Common bean was compared with the other legumes in thirty-four reports and to cereals in seventeen reports, and in three papers to either banana or potato. We found that reports on the industrial uses of bean RS and on the agronomic, environmental and genetic determinants of RS accumulation in common beans are very scarce. The ability to modulate RS concentration in beans can have different implications for countries with variable food calories or food fibre demand.

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“…Since it is not easy to find the mean value of capillary radius () of textile material for the application of Washburn's equation ( 5), Poiseiulle's equation ( 1) has been replaced by Darcy's equation ( 6), i.e., semi-empirical equations (Cho, Choi, & Hong, 2015),…”

Section: Capillary Flowmentioning

confidence: 99%

Model-Based Simulation Analysis of Wicking Behavior in Hygroscopic Cotton Fabric

Hong¹,

Kim²

2016

Fashion business

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Reply by the Authors

Cited by 3 publications

References 2 publications

Quality Characteristics of Extruded Brown Rice Noodles with Different Amylose Contents

Quality Characteristics of Extruded Brown Rice Noodles with Different Amylose Contents

Resistant starch in common beans: Concentration, characteristics, uses and health effects. A systematic map and review of the studies from 1962 to 2023

Model-Based Simulation Analysis of Wicking Behavior in Hygroscopic Cotton Fabric

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