Parsnip (Pastinaca sativa L.): Dietary fibre composition and physicochemical characterization of its homogenized suspensions

Castro, Alejandra; Bergenståhl, Björn; Tornberg, Eva

doi:10.1016/j.foodres.2012.05.023

Cited by 27 publications

(15 citation statements)

References 30 publications

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“…The slower effectiveness of electroporation in parsnips was attributed to the different structures of the two roots: the difficulty of breaking and disintegrating the parsnip's cell walls could be correlated to the higher content in insoluble fiber. In particular, the total Klason lignin was reported equal to about 1.9% in parsnip (Castro, Bergenståhl, & Eva Tornberg, ), whereas in carrot it was about 0.9% (Theander, Aman, Westerlund, Andersson, & Petersson, ).…”

Section: Resultsmentioning

confidence: 99%

Effect of Pulsed Electric Field Pretreatment on Drying Kinetics, Color, and Texture of Parsnip and Carrot

Alam

Lyng

Frontuto

et al. 2018

Journal of Food Science

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Dry carrots and parsnip slices can be used as food ingredients for further food preparations but also as healthy snacks, thanks to their health benefits. Pulsed electric field (PEF) resulted to be an effective pretreatment for carrots and parsnips before undergoing convective drying, because it reduced the drying time (up to 28% in parsnip and 21% in carrot slices) and, particularly at mild temperatures (50 to 60 °C), it did not affect the texture properties of both carrot and parsnip. PEF pretreatment of these roots before convective heating can be surely suggested as industrial application.

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Section: Resultsmentioning

confidence: 99%

Effect of Pulsed Electric Field Pretreatment on Drying Kinetics, Color, and Texture of Parsnip and Carrot

Alam

Lyng

Frontuto

et al. 2018

Journal of Food Science

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“…It should also be noted that dispersed insoluble polysaccharides may also give rise to increases in viscosity and the formation of gels (Castro et al., 2012, 2013). However, in this case, the behavior is that of a particle suspension, i.e., the increase in viscosity is dependent on particle–particle interactions and gel formation occurs at relatively high volume fractions of the insoluble polysaccharides.…”

Section: Structure Occurrence and Properties Of Starch And Nonstarcmentioning

confidence: 99%

Role of polysaccharides in food, digestion, and health

Lovegrove

Edwards

Noni

et al. 2015

Critical Reviews in Food Science and Nutrition

432

230

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Polysaccharides derived from plant foods are major components of the human diet, with limited contributions of related components from fungal and algal sources. In particular, starch and other storage carbohydrates are the major sources of energy in all diets, while cell wall polysaccharides are the major components of dietary fiber. We review the role of these components in the human diet, including their structure and distribution, their modification during food processing and effects on functional properties, their behavior in the gastrointestinal tract, and their contribution to healthy diets.

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“…The rice mutant RSML 278 had increased SDS concentration, and it also had the highest grain protein concentration among the four genotypes in the study. The rice RSML 278 also had the highest concentration of TDF, which in aqueous solutions forms gel and increase the viscosity of solutions (Castro et al 2012). The increased protein and TDF concentration can reduce starch digestibility thus increasing concentration of SDS in the meal compared to extracted starch (Table 3).…”

Section: In-vitro Enzymatic Starch Hydrolysismentioning

confidence: 99%

Starch granule size and amylopectin chain length influence starch in vitro enzymatic digestibility in selected rice mutants with similar amylose concentration

et al. 2018

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In human diet, the products of starch digestion are a major energy source. Starch is stored as water insoluble granules composed of amylose and amylopectin. The susceptibility of starch granule to digestive enzymes is affected by starch granule size, shape, and composition. In this study, starch characteristics and in vitro enzymatic hydrolysis in three rice (Oryza sativa L.) mutants (RSML 184, RSML 278 and RSML 352) with similar amylose concentration (24.3-25.8%) was compared to parent ADT 43 (21.4%). The three mutants had reduced thousand grain weight and starch concentration but higher protein and dietary fiber concentrations. The mutant RSML 352 had small starch granules and reduced short glucan chains [Degree of polymerization (DP) 6-12] compared to the other two mutants (RSML 184 and RSML 278). The mutant RSML 352 had the highest hydrolytic index (HI) and least concentration of resistant starch (RS) compared to the other two mutants and parent rice ADT 43. The two rice mutants (RSML 184 and RSML 278) had reduced HI and increased RS concentration than the parent ADT 43. The results showed that starch granule size and amylopectin structure influence starch enzymatic digestibility and RS concentration.

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Parsnip (Pastinaca sativa L.): Dietary fibre composition and physicochemical characterization of its homogenized suspensions

Cited by 27 publications

References 30 publications

Effect of Pulsed Electric Field Pretreatment on Drying Kinetics, Color, and Texture of Parsnip and Carrot

Effect of Pulsed Electric Field Pretreatment on Drying Kinetics, Color, and Texture of Parsnip and Carrot

Role of polysaccharides in food, digestion, and health

Starch granule size and amylopectin chain length influence starch in vitro enzymatic digestibility in selected rice mutants with similar amylose concentration

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