Characteristics of reduced-fat muffins and cookies with native and modified rice starches

Lee, Young‐Tack; Puligundla, Pradeep

doi:10.9755/ejfa.2015-05-227

Cited by 23 publications

(15 citation statements)

References 24 publications

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“…than those of sorghum, rice and corn which showed L values from 90.8 to 95.7 (Xie & Seib, 2000;Lee & Puligundla, 2016;Zhang et al, 2005). The color of finished starch is an important quality attribute, with white starches containing lower levels of proteins and pigments.…”

Section: Starch Source Blue Cornmentioning

confidence: 99%

Physicochemical, thermal and rheological properties of three native corn starches

et al. 2019

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Native starch was isolated from two corn landraces (blue and white) and a hybrid variety and then characterized for its physicochemical, thermal and rheological properties. The hybrid variety showed the highest starch yield, with its starch showing the highest fat, moisture and protein content but the lowest onset temperature of gelatinization. The hybrid corn starch also showed the highest G' and G" values. The tested starches showed similar T p , T c , and ΔH values. The amylose contents ranged from 21.5 to 22.4%, with starch from blue corn showing the highest amylose content. All starches were white, with L values ranging from 93.6 to 99.5. The light absorbance of the starch gels increased with storage time. The obtained results demonstrated that the physicochemical, thermal and rheological properties of corn starch are highly dependent on the corn type.

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Section: Starch Source Blue Cornmentioning

confidence: 99%

Physicochemical, thermal and rheological properties of three native corn starches

et al. 2019

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“…The starch of the purple corn grains corresponding to treatment T7 presented the highest whiteness, unlike the other starches obtained from the other treatments evaluated ( Table 8 ), which is probably as a consequence of the residual anthocyanins of those samples [ 119 ]. The isolated starches, isolated from maize under different fertilization schemes, presented values similar to those of sorghum, rice and corn that showed L* values of 90.8 to 95.7 [ 120 , 121 , 122 ], but much lower than those reported for the hybrid, white and blue corn starches, with values of 93.6 to 98.4, respectively [ 45 ]. The finished color of the starch constitutes an important attribute of its quality, as the starches of white color have lower levels of protein and pigments.…”

Section: Resultsmentioning

confidence: 96%

Growth and Yield of Purple Kculli Corn Plants under Different Fertilization Schemes

Romero-Cortés

Tamayo-Rivera

Morales-Ovando

et al. 2022

JoF

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Globally, corn is the most economically important crop, surpassing other cereals of economic importance. However, the tillage methods, monoculture and the abuse of synthetic agrochemicals used in Mexico have led to the loss of fertility and soil yield. In this sense, the application of alternative fertilization methods based on chemical fertilizer, organic matter and biofertilizer, applied alone or in combination, can stimulate the defense systems of corn plants and increase their yield. Therefore, in this research, some fertilization schemes were tested on purple corn plants of the Kculli race through the evaluation of some growth and yield variables, as well as the subsequent evaluation of the chemical characteristics of the corn grain produced in each fertilization scheme. The results indicate highly significant differences (p ≤ 0.05) between treatments, for the different growth and yield variables studied. Of all the fertilization schemes evaluated, treatment T7 obtained the best grain yield of 6.19 ± 0.07 t ha−1, with respect to treatment T1 of 1.02 ± 0.01 t ha−1, as well as the highest protein content and starch quality. Being clear the positive effect of the adequate contribution of the macro and micronutrients used exerts on the corn crop in each of the fertilization schemes studied. On the other hand, the analysis carried out on the grains was found within the values reported by other authors.

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“…Several materials have been used during biscuit processing for fat substitution and include inulin (Banerjee et al 2014;Błońska et al 2014;Canalis et al 2017;Krystyjan et al 2015;Onacik-Gür et al 2015;Rodríguez-García et al 2013), rice starch (Lee & Puligundla 2016), corn fiber (Forker et al 2012), polydextrose (Aggarwal et al 2016;Sudha et al 2007), sunflower oil (Onacik-Gür et al 2015Tarancon et al 2013), lecithin (Onacik-Gür et al 2015, puree of canned green peas (Romanchik-Cerpovicz et al 2018), candelilla wax-canola oil oleogels (Jang et al 2015), maltodextrin (Chugh et al 2013;Sudha et al 2007), guar gum (Chugh et al 2013), lupine extract (Forker et al 2012), wheat bran fibers (Erinc et al 2018), red palm oil (van Stuijvenberg et al 2001), goat fat (Costa et al 2019), flax oil (Hassan et al 2012), and olive oil (Tarancón et al Tarancon et al 2013). Among them, inulin (Banerjee et al 2014;Błońska et al 2014;Canalis et al 2017;Krystyjan et al 2015;Onacik-Gür et al 2015;Rodríguez-García et al 2013), polydextrose (Aggarwal et al 2016;Sudha et al 2007), maltodextrin (Chugh et al 2013;Sudha et al, 2007), and sunflower oil (Onacik-Gür et al 2015;Tarancon et al 2013) are the most used.…”

Section: Biscuit and Potential Health Benefitsmentioning

confidence: 99%

Biscuits: a systematic review and meta-analysis of improving the nutritional quality and health benefits

Goubgou

Songré-Ouattara²,

Bationo³

et al. 2021

Food Prod Process and Nutr

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Biscuits are ready-to-eat foods that are traditionally prepared mainly with wheat flour, fat, and sugar. Recently, biscuits’ technologies have been rapidly developed to improve their nutritional properties. This study aimed to determine the strategies of improving the nutritional quality of biscuits and the potential health benefits associated with them. A systematic review and meta-analysis were conducted, including articles on biscuits improved by technological processes and raw materials variation. Studies were searched from Google Scholar, PubMed, Scopus, and Web of Science published between 1997 and 2020, in English and French. The meta-analysis was performed using RStudio software, version 4.0.4 to classify the biscuits. One hundred and seven eligible articles were identified. Rice, pea, potato, sorghum, buckwheat, and flaxseed flours were respectively the most found substitutes to wheat flour. But the meta-analysis shown that the copra and foxtail millet biscuit fortified with amaranth, the wheat biscuits fortified with okra, and rice biscuits fortified with soybeans had a high protein content. These biscuits therefore have a potential to be used as complementary foods. The substitution of sugar and fat by several substitutes lead to a decrease in carbohydrates, fat, and energy value. It has also brought about an increase in other nutrients such as dietary fiber, proteins/amino acids, fatty acids, and phenolic compounds. Among the sugar and fat substitutes, stevia and inulin were respectively the most used. Regarding the use of biscuits in clinical trials, they were mainly used for addressing micronutrient deficiency and for weight loss.

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Characteristics of reduced-fat muffins and cookies with native and modified rice starches

Cited by 23 publications

References 24 publications

Physicochemical, thermal and rheological properties of three native corn starches

Physicochemical, thermal and rheological properties of three native corn starches

Growth and Yield of Purple Kculli Corn Plants under Different Fertilization Schemes

Biscuits: a systematic review and meta-analysis of improving the nutritional quality and health benefits

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