Effect of processing on starch fractions in different varieties of finger millet

Roopa, S.; Premavalli, K. S.

doi:10.1016/j.foodchem.2006.08.035

Cited by 86 publications

(61 citation statements)

References 17 publications

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“…It has been shown that baking can decrease starch gelatinization and digestibility and lead to reduced rapidly digestible starch content (34), whereas other processing methods, such as autoclaving, extrusion cooking, and microwaving, can increase starch digestibility (19). It is important to note that the magnitude of glucose release may also de- Fig.…”

Section: Resultsmentioning

confidence: 99%

The Effect of Navy Bean Flour Particle Size on Carbohydrate Digestion Rate Measured in Vitro

et al. 2017

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The consumption of navy beans (Phaseolus vulgaris L.) is associated with reduced cardiometabolic risk factors such as improved blood glucose control. Navy bean flours retain the nutritional benefits of navy beans, which are high in protein and fiber and low in fat and sugar. However, the particle size of navy bean flours can vary depending on the milling technology used. The purpose of this study was to investigate the carbohydrate digestion rate of navy bean flours with various particle sizes. Five samples each of raw and baked flours with the following volume-weighted mean particle sizes were studied by in vitro digestion using the Englyst method: coarse (1,101.6 µm), regular (630.7 µm), fine (301.7 µm), very fine (144 µm), and superfine (26.8 µm). An increase in the particle size of dry-milled navy bean flours was associated with a reduced in vitro carbohydrate digestion rate that was partially retained after baking and could be explained by the higher resistant starch and insoluble nonstarch polysaccharide contents and lower available carbohydrate content compared with flours with smaller particle sizes. The results of this study provide information that can be used in the development of functional foods for blood glucose control using navy bean flours.

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Section: Resultsmentioning

confidence: 99%

The Effect of Navy Bean Flour Particle Size on Carbohydrate Digestion Rate Measured in Vitro

et al. 2017

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“…Relatively, the increase in RDS and decrease in SDS was higher in hilly varieties than the base ones, while TS was slightly lower in hilly varieties. RS, decreased in the range of 19-26% in hilly varieties and 14-31% in the base ones (Roopa and Premavalli 2008). RS formation was influenced by different processing methods.…”

Section: Composition Of the Millet Df And Changes In Contents During mentioning

confidence: 91%

“…Increase in RS was observed during pressure cooking and roasting whereas it was decreased in other process. Repeated autoclaving further decreased the RS (Roopa and Premavalli 2008). However, Mangala et al (1999) showed RS formation was more pronounced in autoclaving and a drastic increase (five fold) in its content during repeated autoclaving (heating and cooling) because the net crystallinity of RS is increased by cooling in between successive autoclaving cycles.…”

Section: Composition Of the Millet Df And Changes In Contents During mentioning

confidence: 94%

“…Processing of cereals such as wheat, sorghum, maize, ragi, bajra into chapathi, rice processed by pressure cooking had no Source: a , b Roopa and Premavalli (2008) effect on their TDF, IDF contents with the exception of ragi, whereas the significant increase in TDF and IDF could be due to resistant of tannin bound proteins to enzymatic hydrolysis of proteins (Ramulu and Udayasekhara Rao 1997). Among the cereal based Indian food preparations viz., chapathi, idli, pongal, poori, ragi roti, rice roti, rice flakes upma, semolina idli and upma and the accompaniments such as cooked dhal, chutney and potato palya, the TDF and IDF were higher in ragi roti.…”

Section: Composition Of the Millet Df And Changes In Contents During mentioning

confidence: 99%

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Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review

et al. 2011

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“…Total protein content was estimated by kjeldahl method using Gerhardt nitrogen digestion (turbotherm) and distillation (vapodest) apparatus from Bio-incorporation, India (Roopa and Premavalli 2008). The defatted residues obtained during the course of analysis of crude fat were finely powdered to pass through a 60 mesh standard sieve using a sieve shaker (Jayant Scientific, Mumbai).The material thus obtained was utilized for the analysis of insoluble, soluble and total DF content using the enzymatic-gravimetric method as described by Asp et al (1983).…”

Section: Methodsmentioning

confidence: 99%

Development of radish fibre based snack by response surface methodology (RSM)

Gupta

Premavalli

2011

J Food Sci Technol

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This study aimed at optimization and development of radish fibre-rich snack using response surface methodology (RSM).The effect of ingredients on the quality of refined wheat flour (maida) based fried snack was studied. As the concentration of ghee in the formulation increased, the product became soft and lost its crispiness, thus affecting the overall acceptability. Radish fibre (5-20 g) was incorporated in the maida and the central composite design used to develop models for the responses. It was observed that ghee and fibre significantly (p ≤ 0.05) affected the acceptability and texture of fried product. Based on surface responses and 3D plots, level of fibre (20 g), maida (100 g) and ghee (15.12 g) were optimized to form a fibre-rich product, with high acceptability and better texture profile. The fibre-rich snack product contained nearly 8% more total dietary fibre (12.24%) than the control (4.25%). The product was stored for 6 months under ambient conditions during which it was stable and acceptable up to 4 months. At 5°C, it was stable up to 6 months in tri-laminated paper/Al-foil/ polyethylene (PFP) pouches.

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Effect of processing on starch fractions in different varieties of finger millet

Cited by 86 publications

References 17 publications

The Effect of Navy Bean Flour Particle Size on Carbohydrate Digestion Rate Measured in Vitro

The Effect of Navy Bean Flour Particle Size on Carbohydrate Digestion Rate Measured in Vitro

Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review

Development of radish fibre based snack by response surface methodology (RSM)

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