Thermal and structural study of drying method effect in high amylose starch- beta-carotene nanoparticles prepared with cold gelatinization

Loukopoulos, Panagiotis; Kapama, D.; Valasi, Lydia; Pappas, Ch.; Bethanis, Kostas; Tzamalis, Pavlos; Mandala, Ioanna

doi:10.1016/j.carpta.2021.100092

Cited by 4 publications

(3 citation statements)

References 45 publications

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“…The maximum temperature of rice cooker was 100°C [ 31 ]; therefore, the rice cooking process did not destroy carotenoid compounds [ 25 , 30 ]. The decrease was presumably due to isomerization [ 32 ] or decreased extractability [ 33 ] of the carotenoids.…”

Section: Resultsmentioning

confidence: 99%

Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil

Nurdin,

Nurdjanah,

Triyandi

et al. 2024

Journal of Nutrition and Metabolism

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High rice consumption levels accompanied by a lifestyle lacking in physical activity leads to obesity and diabetes due to the rice consumed generally has high digestibility and high glycemic index. Red palm oil (RPO) is a vegetable oil suggested to have the potential to reduce starch digestibility and increase the bioactive compounds of rice. This research aimed to find out the best cooking method to produce rice with a sensory quality similar to regular rice and to study the effect of the best cooking method on the glycemic response and physicochemical properties of rice. The results showed that RPO addition increased the antioxidant activities and total carotenoid levels of rice. The addition of RPO after cooking has better antioxidant activity and total carotenoid than before cooking. Adding 2% RPO before or after cooking produced rice with similar or better sensory quality than regular rice. Rice cooked with 2% RPO added before cooking had a lower glycemic response than regular rice, which was suggested to be caused by the increasing formation of the amylose lipid complex and the triglycerides that protected the starch from amylase enzyme. The formation of the amylose lipid complex and triglyceride layers protecting rice starch was confirmed by the new peaks of the FTIR spectra, the appearance of oil-coated starch morphology, and the changes in the proportion of C and O atoms. In conclusion, the addition of 2% RPO before the cooking process can be considered as a cooking method to produce rice for diabetic patients.

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Section: Resultsmentioning

confidence: 99%

Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil

Nurdin,

Nurdjanah,

Triyandi

et al. 2024

Journal of Nutrition and Metabolism

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“…While jelly candy samples A and jelly candy samples D due to differences in composition, the gelatin was not isolated, this could be due to the low temperature used for isolation. Heating is carried out to dissolve the gelatin at least 49 o C or usually at a temperature of 60-70 o C [12]. Therefore, due to the low isolation temperature, gelatin powder was not found in jelly candy A and jelly candy D. Jelly candies whose gelatin was isolated were then identified using FTIR.…”

Section: Peak Of the Fourier Transform Infrared (Ftir) Spectrum Of Gelatinmentioning

confidence: 99%

“…All gelatin jelly candy samples have different spectral peaks at a wavelength of 2800-3000 cm -1 can be seen in Table 2. The wavelength of 3000-2850 cm -1 is the absorption region of the C-H bond [12]. The following are the wavelengths and functional groups of the FTIR spectra at a wavelength of 2800-3000 cm-1 can be seen in Table 2.…”

Section: Peak Of the Fourier Transform Infrared (Ftir) Spectrum Of Gelatinmentioning

confidence: 99%

Detection of Pork Gelatin in Jelly Candy Using Fourier Transform Infrared (FTIR) and Polymerase Chain Reaction (PCR)

et al. 2021

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This study aims to identify the content of pork gelatin in jelly candy using Fourier Transform Infrared (FTIR) and Polymerase Chain Reaction (PCR) methods. This method provide information to the public in choosing halal and tested food products. By uses a stepwise cluster survey method to obtain a sample then the samples obtained were isolated in gelatin, analyzed using the FTIR spectrophotometer method, and continued with data analysis using PCA (Principal Component Analysis). In addition, DNA detection analysis of pork gelatin was carried out using the PCR method. The results of the study were FTIR spectrum at wavelengths of 1450 – 1300 cm-1, 1543 cm-1, and 2800-3000 cm-1. The classification of gelatin sources in jelly candy with PCA resulted in the proportion value of Principal Component 1 (PC 1) of 39%, the value of the proportion of Principal Component 2 (PC 2) of 31%, the value of the proportion of Principal Component 3 (PC 3) of 14.5% and the cumulative value of PC 1, PC 2, and PC 3 is 84.5%. DNA amplification of jelly candy samples by PCR proved that all jelly candy samples A, B, C, D, and E did not contain pork.

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Fruit and vegetable waste and by-products for pigments and color

Călinoiu¹,

Mitrea²,

Teleky³

et al. 2023

Fruit and Vegetable Waste Utilization and Sustainability

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Thermal and structural study of drying method effect in high amylose starch- beta-carotene nanoparticles prepared with cold gelatinization

Cited by 4 publications

References 45 publications

Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil

Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil

Detection of Pork Gelatin in Jelly Candy Using Fourier Transform Infrared (FTIR) and Polymerase Chain Reaction (PCR)

Fruit and vegetable waste and by-products for pigments and color

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