Functional properties and starch digestibility of instant Jasmine rice porridges

Srikaeo, Khongsak; Sopade, P. A.

doi:10.1016/j.carbpol.2010.06.024

Cited by 34 publications

(21 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The viscosity of ginseng chicken porridge sharply increased from 775 to 2205 cp at the first 4 weeks, continuously increased to 3433 cp up to 16 weeks, and gradually decreased to 2566 cp at the end of 28 weeks. The initial increase of viscosity can be explained by the swelling of the starch resulting in the hydration and swelling of rice components into the broth phase (Srikaeo & Sopade, 2010). However, the continual degradation of amylose to glucose with the extension of time might slightly reduce viscosity (Kim & Seog, 1994).…”

Section: Resultsmentioning

confidence: 98%

Quality changes of ready-to-eat ginseng chicken porridge during storage at 25°C

Jang

Lee

2012

Meat Science

View full text Add to dashboard Cite

Section: Resultsmentioning

confidence: 98%

Quality changes of ready-to-eat ginseng chicken porridge during storage at 25°C

Jang

Lee

2012

Meat Science

View full text Add to dashboard Cite

“…To avoid the interference from different moisture content, all samples were adjusted to reach 70% (w/w) of moisture content by adding distilled water and kept overnight to ensure they were completely equilibrated prior to analysis [13,14]. The hydrated samples (25±5 mg) were weighed accurately into aluminum DSC pans and hermetically sealed.…”

Section: Differential Scanning Calorimetrymentioning

confidence: 99%

Resistant Starch Content, Starch Digestibility and the Fermentation of Some Tropical Starches In Vitro

2011

Self Cite

View full text Add to dashboard Cite

Tropical starches including cereal starches (waxy, non-waxy rice and maize), legume starch (mung beans), tuber starches (potatoes, edible cannas, taros and tapiocas) and starchy fruit (unripe bananas) were investigated for their resistant starch (RS) content, thermal properties by differential scanning calorimetry, starch digestibility and the production of short chain fatty acids (SCFAs) through fermentation processes in the colon by an in vitro method. Two commercial high-fibre modified starches from corn and tapioca were also investigated for comparison. It was found that RS content of the samples varied from 10 to 52 g/100 g dry sample. All starch samples showed a single endothermic peak located broadly around 60-99°C except both the commercial modified starches. The starch samples also exhibited as the very rapidly digested starch resulting in high values of predicted glycaemic index, ranging from 53 to 94. In vitro fermentation of the starch samples showed that SCFA production increased as the RS content of the samples increased.

show abstract

“…Formation of starch–lipid complexes can also occur during heating of flour or starch containing lipids, leading to changes in the crystalline structure and hence physical and physicochemical as well as glycemic characteristics of a product (Marti and others ). Starch–lipid complexes formation has indeed proven to reduce the glycemic index (GI) of flour‐ or starch‐based products (Srikaeo and Sopade ). Such complexes can alter the starch molecular structure, resulting in retarded hydrolysis by digestive enzymes.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Thermal Properties of Extruded Instant Functional Rice Porridge Powder as Affected by the Addition of Soybean or Mung Bean

Mayachiew

Charunuch

Devahastin

2015

Journal of Food Science

View full text Add to dashboard Cite

Legumes contain protein, micronutrients, and bioactive compounds, which provide various health benefits. In this study, soybean or mung bean was mixed in rice flour to produce by extrusion instant functional legume-rice porridge powder. The effects of the type and percentage (10%, 20%, or 30%, w/w) of legumes on the expansion ratio of the extrudates were first evaluated. Amino acid composition, color, and selected physicochemical (bulk density, water absorption index, and water solubility index), thermal (onset temperature, peak temperature, and transition enthalpy), and pasting (peak viscosity, trough viscosity, and final viscosity) properties of the powder were determined. The crystalline structure and formation of amylose-lipid complexes and the total phenolics content (TPC) and antioxidant activity of the powder were also measured. Soybean-blended porridge powder exhibited higher TPC, 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity, ferric reducing antioxidant power, amino acid, and fat contents than the mung bean-blended porridge powder. Incorporating either legume affected the product properties by decreasing the lightness and bulk density, while increasing the greenness and yellowness and the peak temperature and transition enthalpy. Expansion capacity of the extrudates increased with percentage of mung bean in the mixture but decreased as the percentage of soybean increased. Amylose-lipid complexes formation was confirmed by X-ray diffraction analysis results. Addition of soybean or mung bean resulted in significant pasting property changes of the porridge powder.

show abstract

Functional properties and starch digestibility of instant Jasmine rice porridges

Cited by 34 publications

References 34 publications

Quality changes of ready-to-eat ginseng chicken porridge during storage at 25°C

Quality changes of ready-to-eat ginseng chicken porridge during storage at 25°C

Resistant Starch Content, Starch Digestibility and the Fermentation of Some Tropical Starches In Vitro

Physicochemical and Thermal Properties of Extruded Instant Functional Rice Porridge Powder as Affected by the Addition of Soybean or Mung Bean

Contact Info

Product

Resources

About