2011
DOI: 10.1016/j.carbpol.2011.02.025
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Physicochemical properties and enzymatic hydrolysis of different starches in the presence of hydrocolloids

Abstract: 20Hydrocolloids are largely used in food processing because of their functional properties, but 21 scarce information is available about the direct impact of different hydrocolloids on the starch

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Cited by 107 publications
(72 citation statements)
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“…Starch digestibility of gluten-free bread was determined in the powders using AACC methods [13], with the modification reported by Arocha Gularte and Rosell [14]. According to the hydrolysis rate of starch, three different fractions were quantified as suggested Englyst et al [15].…”
Section: In Vitro Starch Digestibility and Estimated Glycaemic Indexmentioning
confidence: 99%
“…Starch digestibility of gluten-free bread was determined in the powders using AACC methods [13], with the modification reported by Arocha Gularte and Rosell [14]. According to the hydrolysis rate of starch, three different fractions were quantified as suggested Englyst et al [15].…”
Section: In Vitro Starch Digestibility and Estimated Glycaemic Indexmentioning
confidence: 99%
“…Starch hydrolysis was measured using AACC method 32-40-01 [14], modified by Gularte and Rosell [17]. Flours (0.1 g) placed in 10 mL Pyrex tubes was suspended in 2 mL of ethanol (80% w/w) and incubated at 85 °C in a shaking water bath (50 rpm) for 5 min and then centrifuged (2000 × g, 10 min, at room temperature).…”
Section: Resistant Starch Contentmentioning
confidence: 99%
“…The swelling volume (SV) was determined following the method reported by Gularte and Rosell (2011) with slight modification. Samples (1 g±5 mg) were placed in a graduated cylinder and mixed with distilled water (10 ml), then kept at room temperature for 24 h. The swelling volume was calculated by dividing the total volume of the swollen sample by the original dry weight of the sample.…”
Section: Flour Hydration Propertiesmentioning
confidence: 99%