Article

Resistant starch content and glucose release of different resistant starch commercial ingredients: effect of cooking conditions

2010-09-01

Abstract excerpt

The suitability of different commercial ingredients rich in resistant starch (RS), two granular RS (RS type 2) and two retrogradated RS (RS type 3), as sources of RS in different enriched foods (muffins, and battered food prepared by two methods differing in their thermal treatment) was studied. The appropriateness of the official method of fibre analysis to detect RS and the application of RS in muffins to reduce...

Topics

Open a Topic to create a Post that cites this publication.

Identifiers and source

Literature Corpus work: 61730c20-0223-5eeb-8205-1f09b3bb66a5
DOI: 10.1007/s00217-010-1315-6

Open publication

Related research

Semantic proximity does not establish scientific evidence.

Click a neighbor to travelStep 1 · 12 closest

Resistant starch content and glucose release of different resistant starch commercial ingredients: effect of cooking conditionsDOI 10.1007/s00217-010-1315-6Read

Effect of the extrusion process and expansion by microwave heating on physicochemical, phytochemical, and antioxidant properties during the production of indirectly expanded snack foodsSemantic proximity Read

Physicochemical properties of wheat flour modified by heat‐moisture treatment and their effects on noodles making qualitySemantic proximity Read

Unripe plantain flour as a dietary fiber source in gluten‐free spaghetti with moderate glycemic indexSemantic proximity Read

Second-generation snacks with high nutritional and antioxidant value produced by an optimized extrusion process from corn/common bean flours mixturesSemantic proximity Read

Slow digestion properties of rice different in resistant starch.Semantic proximity Read

A double-blind randomised controlled trial testing the effect of a barley product containing varying amounts and types of fibre on the postprandial glucose response of healthy volunteers.Semantic proximity Read

Effect of semolina pudding prepared from starch branching enzyme IIa and b mutant wheat on glycaemic response in vitro and in vivo: a randomised controlled pilot study.Semantic proximity Read

Factors Influencing β-Glucan Levels and Molecular Weight in Cereal-Based ProductsSemantic proximity Read

Simulating human carbohydrate digestion in vitro: a review of methods and the need for standardisationSemantic proximity Read

Alternative proteins vs animal proteins: The influence of structure and processing on their gastro-small intestinal digestionSemantic proximity Read

Quality characteristics of corn noodles containing gelatinized starch, transglutaminase and gumSemantic proximity Read

Expanded Gluten‐Free Extrudates Made from Rice Grits and Bandinha (Bean) Flour Mixes: Main Quality PropertiesSemantic proximity Read