α-amylase inhibitors in foodstuffs

Udupa, S. L.; Prabhakar, A R; Tandon, S. K.

doi:10.1016/0308-8146(89)90077-0

Cited by 9 publications

(2 citation statements)

References 16 publications

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“…at 7840 g for 15 min at 4 °C. The estimation of amylase activity in the supernatant was done by measuring absorbance at 540 nm using maltose as standard as followed by Udupa et al (1989).…”

Section: Evaluation Of Amylase Protease and Phytase Activities In Idli Battermentioning

confidence: 99%

Impact of partial replacement of rice with other selected cereals on idli batter fermentation and idli characteristics

2019

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Idli is a naturally fermented food, prepared using dehulled black gram dal and parboiled rice. In the first phase of the study, replacement of rice with some underutilized cereals like amaranth and finger millet was carried out at different proportions (25%, 50%, 75% and 100%, w/w) followed by sensory evaluation of the prepared idlis. Idlis prepared with 25% (w/w) replacement of rice with finger millet (25F) were more acceptable than idlis prepared with 25% (w/w) replacement of rice with amaranth (25A). In the second phase of the study, 50% replacement of rice was carried out with cereals in combinations (25% each, w/w) such as amaranth ? finger millet (AF), amaranth ? sorghum (AS), amaranth ? pearl millet (AP), finger millet ? sorghum (FS), finger millet ? pearl millet (FP) and sorghum ? pearl millet (SP), of which FS and FP batter variants were accepted by the panellists and taken ahead for further analysis. Control, 25F, FS and FP batter variants were subjected to various biochemical analysis up to 20 h of fermentation. Replacement of rice in these batter variants led to comparable changes with an increase in the levels of microbial counts, amylase, protease and phytase activities, titratable acidity, reducing sugars, soluble proteins and antioxidant activity during fermentation. A greater reduction in trypsin inhibitor activity (TIA) was also observed. Idlis prepared with replacement of rice by other cereals (25F, FS and FP) resulted in improved textural values and bulk density as compared to control idlis, though the colour was affected.

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Section: Evaluation Of Amylase Protease and Phytase Activities In Idli Battermentioning

confidence: 99%

Impact of partial replacement of rice with other selected cereals on idli batter fermentation and idli characteristics

2019

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“…The subjects were asked to refrain from drinking, eating any food [19] physically exercising [20] and from smoking [21] two hours prior to sampling. They rinsed their mouths once with tap water and started collecting unstimulated saliva, by passive drooling, 15 min later.…”

Section: Saliva Samplementioning

confidence: 99%

Sampling Small Volumes of Saliva for Determination of the Stress Hormone α-Amylase: A Comparative Methodological Study

Arhakis¹,

Karagiannis²,

Kalfas³

2011

JBBS

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Salivary alpha amylase was taken into account as an important physiological indicator in psychoneuroendocrinological research focusing on stress. Two sampling devices that allow saliva collection through absorption to a cotton roll (Salivette ® -method) or to small cotton pellets (VectaSpin TM Micro [VSM]-method) were studied. Any loss of salivary alpha-amylase (sAA) activity in relation to the saliva volume absorbed and harvested by centrifugation was examined. A pooled saliva sample prepared from stimulated whole saliva (collected by drooling) of 30 subjects was used. Three different saliva volumes (2.9 ml, 1.5 ml, and 0.8 ml) were tested on cotton rolls and two (0.03 ml, and 0.015 ml) on cotton pellets. The sample sAA activity was determined from the hydrolysis of 2-chloro-4-nitrophenyl-α-D-maltotrioside. In comparison with the original drooling sample, no sAA loss was observed in 1.5 ml samples tested with Salivette, while a significant decrease of activity was recorded with smaller volumes. VSM collected samples showed a non-volume dependent decrease of sAA activity of about 25%. Salivette requires large saliva volumes to allow an accurate sAA estimation. With cases of limited saliva access, VSM may be a suitable sampling device.

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Effect of various types of fermentation on in vitro protein and starch digestibility of differently processed pearl millet

Sharma

Kapoor

1996

Nahrung

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Pearl millet (Pennisetum typhoideum) grains were fermented with Lactobacilli and yeast alone, in combination and with natural flora at 30 degrees C for 48 h after giving various processing treatments viz, fine and coarse grinding, soaking, debranning, dry heat treatment, germination and autoclaving after adding of water. Fermentation was carried out with Lactobacillus acidophilus and Rhodotorula isolated from naturally fermented pearl millet and Lactobacillus acidophilus, Candida utilis and natural fermentation using freshly ground pearl millet flour as inoculum. All the processing treatments except coarse grinding improved the protein and starch digestibility. Autoclaving enhanced the digestibilities of processed samples which was further improved by different types of fermentation, the maximum being in case of germinated and naturally fermented pearl millet. A combination of Lactobacilli and yeast was more effective in increasing the protein as well as starch digestibility as compared to pure culture fermentation.

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α-amylase inhibitors in foodstuffs

Cited by 9 publications

References 16 publications

Impact of partial replacement of rice with other selected cereals on idli batter fermentation and idli characteristics

Impact of partial replacement of rice with other selected cereals on idli batter fermentation and idli characteristics

Sampling Small Volumes of Saliva for Determination of the Stress Hormone α-Amylase: A Comparative Methodological Study

Effect of various types of fermentation on in vitro protein and starch digestibility of differently processed pearl millet

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