Starch availability in vitro and in vivo after flaking, steam-cooking and popping of wheat

Holm, J.; Björck, Inger; Asp, Nils‐Georg; Sjöberg, Lars; Lundquist, Ingmar

doi:10.1016/s0733-5210(85)80013-8

Cited by 191 publications

(102 citation statements)

References 26 publications

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“…In vitro starch digestibility (IVSD) was determined by modification of methods of Kon et al (1971) and Holm et al (1985) with sequential enzymic hydrolysis and determination of glucose liberated finally. In vitro protein digestibility (IVPD) was estimated by modified enzymatic method of Akeson and Stahmann (1964).…”

Section: Digestible/bioaccessible Nutrients and Bioactive Componentsmentioning

confidence: 99%

Nutritional properties of green gram germinated in mineral fortified soak water: I. Effect of dehulling on total and bioaccessible nutrients and bioactive components

Oghbaei

Prakash

2016

J Food Sci Technol

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The study aimed at investigating the effect of germinating green gram (Vigna radiata, GG) in mineral fortified soak water on total and bioaccessible nutrients and bioactive components in whole and dehulled GG. Whole GG was soaked in water fortified with iron (100 or 200 mg/ 100 ml) or zinc (50 or 100 mg/100 ml), germinated and a portion was dehulled. Whole and dehulled grains were analyzed for selected total and in vitro digestible/bioaccessible constituents. GG germinated in water served as controls. GG germinated in mineral fortified soak water had high iron and zinc content in whole and dehulled grains. Protein and calcium content did not differ significantly. In vitro digestible starch and protein was higher in dehulled grains. A remarkable increase in bioaccessible iron and zinc was seen in grains germinated in mineral fortified water, the increase was more at lower level of fortification of levels for both minerals. Both total and bioaccessible bioactive components, total phenols, tannins and flavonoids were significantly lesser in grains germinated in fortified water. Germinating pulses in fortified water can be used as a pre-processing technology for fortification of minerals.

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Section: Digestible/bioaccessible Nutrients and Bioactive Componentsmentioning

confidence: 99%

Nutritional properties of green gram germinated in mineral fortified soak water: I. Effect of dehulling on total and bioaccessible nutrients and bioactive components

Oghbaei

Prakash

2016

J Food Sci Technol

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“…The mixture was incubated at 60°C for 30 min, diluted to 10 ml with distilled water and analysed for glucose using the glucose oxidase/peroxidase assay. The in vitro rate of hydrolysis was measured using hog pancreatic α-amylase according to Holm et al (1985). Each assay was run with 500 mg of available starch.…”

Section: Generalmentioning

confidence: 99%

Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with chía seed (Salvia hispanica L.)

et al. 2012

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Rendón-Villalobos R., Ortíz-Sánchez A., Solorza-Feria J., Trujillo-Hernández C.A. (2012): Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with chía seed (Salvia hispanica L.). Czech J. Food Sci., 30: 118-125.Composite flours containing 5%, 10%, 15%, and 20% of chia seed flour and corn were used for tortilla formulations. The effects of chia powders supplementation on the physicochemical and sensorial characteristics as well as starch digestibility of the tortillas were evaluated. Nutritionally, all chia tortillas had significantly higher levels (P < 0.001) of protein, lipids, and total dietary fibre than the control. The reduced enzymatic starch hydrolysis rate and predicted glycemic index recorded for the chia seed-added tortilla indicated slow digestion features. Sensory evaluation did not show significant (P > 0.05) differences in the attributes among tortillas. Owing to the increase in the total dietary fibre, lower digestion, and predicted glycemic index values, chia seed-added tortilla can be considered as a nutraceutical food. Therefore, the newly developed tortilla supplemented with chia seed flour could represent a valuable staple in improving the nutritional value of the original food product.

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“…The formation of insoluble amylose-lipid complexes was suggested as a reason for the lower starch availability in invitro and in vivo of drum dried wheat fl our slurry compared with boiled wheat fl our. Incompletely gelatinized steam fl aked and dry autoclaved products of wheat were digested more slowly in vitro and elucidated lower glucose responses as compared with completely gelatinized drum dried, extrusion cooked or boiled samples (Holm et al 1985). The more severe the processing condition, the more rapid the digestion of starch (Jorgen et al 1987).…”

Section: Introductionmentioning

confidence: 99%

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

2010

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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%).

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Starch availability in vitro and in vivo after flaking, steam-cooking and popping of wheat

Cited by 191 publications

References 26 publications

Nutritional properties of green gram germinated in mineral fortified soak water: I. Effect of dehulling on total and bioaccessible nutrients and bioactive components

Nutritional properties of green gram germinated in mineral fortified soak water: I. Effect of dehulling on total and bioaccessible nutrients and bioactive components

Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with chía seed (Salvia hispanica L.)

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

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