☆ 4.5 Article

Effects of different edible oils on in vitro starch digestibility and physical properties of rice starch and rice flour

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2023)

Related references

Note: Only part of the references are listed.

Article Food Science & Technology

Formation of slowly digestible, amylose-lipid complexes in extruded wholegrain pearl millet flour

Pablo Cesar Torres-Aguilar et al.

Summary: Extrusion cooking of pearl millet can form amylose-lipid complexes and potentially slow starch digestion. Extrusion transforms stable type II complexes into type I complexes and produces ALCs containing mono- and polyunsaturated fatty acids. Extruded flours exhibit a moderated release of reducing sugars, especially for wholegrain flour, but this effect is lost when the extruded samples are cooked.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2023)

Add to Collection

Article Food Science & Technology

Effect of adding vegetable oils to starches from different botanical origins on physicochemical and digestive properties and amylose-lipid complex formation

Ratchaneeporn Photinam et al.

Summary: This study investigated the effect of adding coconut oil, rice bran oil, and sunflower oil to rice, corn, banana, and mung bean starches on their physicochemical properties, amylose-lipid formation, and digestive properties. The results showed that starches with different botanical origins exhibited diverse changes when complexed with vegetable oils. The addition of oil affected the crystalline polymorphs, digestion properties, and viscosity of the starch samples.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2023)

Add to Collection

Article Chemistry, Applied

Structure, physicochemical properties and in vitro digestibility of extruded starch-lauric acid complexes with different amylose contents

Qing Liu et al.

Summary: This study investigated the effects of amylose content and lauric acid content on the properties and digestibility of extruded starch-lipid complexes. It was found that both amylose and lauric acid content had an impact on the properties and resistant starch content of the complexes, providing theoretical and practical guidance for industrial production of starch-lipid complexes.

FOOD HYDROCOLLOIDS (2023)

Add to Collection

Article Chemistry, Applied

Different starch varieties influence the complexing state and digestibility of the resulting starch-lipid complexes

Shenglin Sun et al.

Summary: This study investigated the complexing state and digestibility of complexes formed between myristic acid (MA) and various starch varieties. The findings showed that the myristic acid and maize starch complex had the highest resistant starch content and complexing index, and the complexes of cassava starch, maize starch, and rice starch exhibited better thermal stability. The distribution and interactions of myristic acid molecules within the complexes were influenced by the characteristics of the starch, such as its weight-average molecular weight and amylopectin side chains.

FOOD HYDROCOLLOIDS (2023)

Add to Collection

Article Chemistry, Applied

Interactions between exogenous free fatty acids and maize starches varying in amylose content at high heating temperatures

Xuhuan Chen et al.

Summary: This study investigated the effects of adding different free fatty acids (FFAs) to waxy, normal, and high-amylose maize starches during heating. The presence of FFAs resulted in the formation of amylose-lipid complexes (ALC) in the starches, which affected their physicochemical properties. The FFAs had varying effects on the viscosity and gel strength of the starches, with stearic acid showing the least impact. The functional attributes of the starch-FFA blends were influenced by factors such as ALC formation, melting temperature, and gelatinization temperature.

FOOD HYDROCOLLOIDS (2023)

Add to Collection

Article Food Science & Technology

Preparation of adzuki bean starch-lipid complexes and their anti-digestion mechanism

Xiuli Wu et al.

Summary: This study investigated the effects of fatty acid chain length on adzuki bean starch complexes, showing that the resistant starch content of the complexes significantly increased with longer fatty acid chains, and the anti-digestibility of the complexes was significantly negatively correlated with fatty acid chain length. Additionally, the study found that the fatty acid structure significantly influences the structures and properties of the complexes.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2022)

Add to Collection

Article Chemistry, Applied

Resistant structure of extruded starch: Effects of fatty acids with different chain lengths and degree of unsaturation

Canxin Cai et al.

Summary: This study investigated the formation mechanism of enzyme-resistant structures in extruded starch, specifically, fatty acid-starch complexes (FASCs). The effects of fatty acids with different carbon-chain lengths and degrees of unsaturation on complex formation were evaluated. The results showed that fatty acids with shorter carbon chains and higher unsaturation tended to form more stable complexes. Reheating and cooling led to the formation of new complexes and starch networks, limiting enzyme penetration into starch granules.

FOOD CHEMISTRY (2022)

Add to Collection

Article Food Science & Technology

Formation of Intermediate Amylose Rice Starch-Lipid Complex Assisted by Ultrasonication

Paramee Chumsri et al.

Summary: This study investigated the production of rice starch-lipid complexes using ultrasonication and examined the effects of synthesis conditions on the properties of the complexes. The results showed that ultrasonic treatment significantly increased the content of resistant starch in the complexes and improved their water/oil absorption capacity and swelling index. Furthermore, the complexes exhibited good bile acid binding and antioxidant properties.

FOODS (2022)

Add to Collection

Review Multidisciplinary Sciences

Balancing functional and health benefits of food products formulated with palm oil as oil sources

N. S. Sulaiman et al.

Summary: Palm oil, widely used in the food industry, has bioactive components that provide health benefits. Refined and fractionated palm oil extend the shelf life of food due to their stability and antioxidant properties. Moderate consumption of palm oil, especially refined and fractionated versions, offers benefits such as cardioprotection, diabetes prevention, anti-inflammatory effects, and anti-thrombotic effects. However, nutrition factors need to be considered for further development of the palm oil market.

HELIYON (2022)

Add to Collection

Review Agriculture, Multidisciplinary

Chemical composition and health benefits of coconut oil: an overview

Afka Deen et al.

Summary: Coconut oil is rich in medium-chain fatty acids and has various functional properties. Despite its health benefits, the consumption of coconut oil is still underrated due to a lack of supportive scientific evidence.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)

Add to Collection

Article Chemistry, Applied

Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gel

Dian W. Ningtyas et al.

Summary: The presence of different types of fats affects the gelation behavior and texture properties of SPI gel, with anhydrous milk fat producing stronger and firmer gels and exhibiting lower friction coefficient. The incorporation of fats influences the firmness and gelling properties of SPI gel.

FOOD HYDROCOLLOIDS (2021)

Add to Collection

Article Food Science & Technology

Physicochemical properties of starch-wheat germ oil complex and its effects on water distribution and hardness of noodles

Huili Yan et al.

Summary: The study found that the starch-wheat germ oil complex has an influence on the water distribution and hardness of noodles, retarding retrogradation, increasing swelling power, and lowering solubility of starch. The endogenous lipids in wheat play a role in affecting the texture of noodles during dough preparation and cooking.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Add to Collection

Review Food Science & Technology

Production and Applications of Amylose-Lipid Complexes as Resistant Starch: Recent Approaches

Liang Li et al.

Summary: This review focuses on the recent developments in structural characteristics, production methodologies of RS-5, and its application in food and medical industries. The enzymatic resistance of ALC depends on the lipid's molecular structure and the crystalline morphology of the helices, making it suitable for research and industrial application.

STARCH-STARKE (2021)

Add to Collection

Article Food Science & Technology

Update of the concept of type 5 resistant starch (RS5): Self-assembled starch V-type complexes

Tomy J. Gutierrez et al.

Summary: This study discusses the concept of resistant starch (RS) in relation to starch fractions not digested and absorbed in the small intestine of healthy humans. It suggests redefining RS5 to include various new types of RS, with a particular emphasis on further investigating starch-polyphenol complexes. All self-assembled starch V-type complexes can be classified as RS5, highlighting the importance of including a wide range of complex carbohydrates in the extended RS5 classification.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Add to Collection

Article Engineering, Chemical

In vitro glycemic index, physicochemical properties and sensory characteristics of white bread incorporated with resistant starch powder prepared by a novel spray-drying based method

Pheakdey Yun et al.

Summary: As the content of spray-dried resistant starch powder increased, the bread became harder and less porous. Surprisingly, all bread samples containing SD had higher glycemic index values than the control white bread.

JOURNAL OF FOOD ENGINEERING (2021)

Add to Collection

Article Food Science & Technology

Formation of debranched wheat starch-fatty acid inclusion complexes using saturated fatty acids with different chain length

Min Hyeock Lee et al.

Summary: The study found that complexes formed between debranched wheat starch and fatty acids exhibit different characteristics depending on the chain length of the fatty acid, with the debranched wheat starch-stearic acid complex having the highest fatty acid content and helical structure. Long-chain fatty acids resulted in a more distinct structure in the complexes compared to short-chain fatty acids.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Add to Collection

Article Nutrition & Dietetics

Soybean oil lowers circulating cholesterol levels and coronary heart disease risk, and has no effect on markers of inflammation and oxidation

Mark Messina et al.

Summary: Replacing saturated fats with polyunsaturated fats is recommended to reduce the risk of coronary heart disease. Soybean oil, a leading edible oil consumed globally and in the US, has been shown to lower blood cholesterol levels without affecting inflammation or increasing oxidative stress. Health agencies emphasize the importance of consuming sufficient amounts of each type of fat rather than focusing on the omega-6 to omega-3 dietary ratio.

NUTRITION (2021)

Add to Collection

Article Microbiology

Gut Health Function of Instant Dehydrated Rice Sticks Substituted with Resistant Starch Types 2 and 4

Nisa Alfilasari et al.

Summary: This study analyzed the effects of instant dehydrated rice sticks substituted with resistant starch types 2 and 4 on gut health, finding potential for promoting bifidobacteria growth and butyric acid production to aid in colon cancer prevention.

CURRENT MICROBIOLOGY (2021)

Add to Collection

Article Food Science & Technology

Physicochemical properties, fatty acid compositions, bioactive compounds, antioxidant activity and thermal behavior of rice bran oil obtained with aqueous enzymatic extraction

Duoxia Xu et al.

Summary: The study showed that rice bran oil extracted by aqueous enzymatic extraction (AEEO) had higher quality compared to traditional Soxhlet-extracted oil (SEO), with higher iodine value, saponification value, beneficial compounds, and antioxidant activity. Additionally, AEEO had lower acid and peroxide values, and simplified refining steps.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Add to Collection

Article Nutrition & Dietetics

Diet-induced obesity enhances postprandial glucagon-like peptide-1 secretion in Wistar rats, but not in diabetic Goto-Kakizaki rats

Jukkrapong Pinyo et al.

Summary: Postprandial GLP-1 responses are enhanced in normal rats under obesogenic conditions, but not in diabetic rats. High-fat diets increase GLP-1 content in the jejunum of Wistar rats, but do not affect GK rats.

BRITISH JOURNAL OF NUTRITION (2021)

Add to Collection

Article Chemistry, Applied

Inclusion complexes of high amylose corn starch with essential fatty acids from chia seed oil as potential delivery systems in food

Andrea E. Di Marco et al.

FOOD HYDROCOLLOIDS (2020)

Add to Collection

Article Food Science & Technology

Complex formation, in vitro digestion, structural, and physicochemical properties of fish oil and wheat starch blend

Ajay S. Desai et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)

Add to Collection

Review Food Science & Technology

A critical review on anti-diabetic and anti-obesity effects of dietary resistant starch

Maninder Meenu et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)

Add to Collection

Article Biochemistry & Molecular Biology

Study on the influence of palm oil on blood and liver biochemical parameters, beta-carotene and tocochromanols content as well as antioxidant activity in rats

Aleksandra Szulczewska-Remi et al.

JOURNAL OF FOOD BIOCHEMISTRY (2019)

Add to Collection

Article Chemistry, Applied

Resistant starch type V formation in brown lentil (Lens culinaris Medikus) starch with different lipids/fatty acids

Bahar Nur Okumus et al.

FOOD CHEMISTRY (2018)

Add to Collection

Article Food Science & Technology

Effect of endogenous proteins and lipids on starch digestibility in rice flour

Jiangping Ye et al.

FOOD RESEARCH INTERNATIONAL (2018)

Add to Collection

Article Biochemistry & Molecular Biology

Effects of palm oil on structural and in vitro digestion properties of cooked rice starches

Adil Muhammad Farooq et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

Add to Collection

Article Nutrition & Dietetics

Postprandial glucose and insulin response to a high-fiber muffin top containing resistant starch type 4 in healthy adults: a double-blind, randomized, controlled trial

Maria L. Stewart et al.

NUTRITION (2018)

Add to Collection

Article Food Science & Technology

Effects of fatty acid chain length on properties of potato starch-fatty acid complexes under partially gelatinization

Lan Wang et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2018)

Add to Collection

Article Food Science & Technology

Thermal and crystalline properties of slowly digestible starch prepared from the starches physically modified by β-cyclodextrins

Yaoqi Tian et al.

STARCH-STARKE (2017)

Add to Collection

Article Biochemistry & Molecular Biology

Effects of adding corn oil and soy protein to corn starch on the physicochemical and digestive properties of the starch

Xu Chen et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)

Add to Collection

Article Biochemistry & Molecular Biology

Complexation of rice starch/flour and maize oil through heat moisture treatment: Structural, in vitro digestion and physicochemical properties

Xu Chen et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)

Add to Collection

Review Food Science & Technology

Amylose-lipid complex production and potential health benefits: A mini-review

A. Emmanuel Panyoo et al.

STARCH-STARKE (2017)

Add to Collection

Article Chemistry, Applied

Structural and functional properties of starches from wild Trapa quadrispinosa, japonica, mammillifera and incisa

Jun Huang et al.

FOOD HYDROCOLLOIDS (2015)

Add to Collection

Review Biochemistry & Molecular Biology

Biological and Nutritional Properties of Palm Oil and Palmitic Acid: Effects on Health

Annamaria Mancini et al.

MOLECULES (2015)

Add to Collection

Article Food Science & Technology

Amylose-lipid complex formation during extrusion cooking: effect of added lipid type and amylose level on corn-based puffed snacks

Madonna T. Thachil et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2014)

Add to Collection

Article Food Science & Technology

Amylose-Potassium Oleate Inclusion Complex in Plain Set-Style Yogurt

Mukti Singh et al.

JOURNAL OF FOOD SCIENCE (2014)

Add to Collection

Article Chemistry, Applied

Effects of lipids on enzymatic hydrolysis and physical properties of starch

Yongfeng Ai et al.

CARBOHYDRATE POLYMERS (2013)

Add to Collection

Article Chemistry, Applied

Rice starch vs. rice flour: Differences in their properties when modified by heat-moisture treatment

Santhanee Puncha-arnon et al.

CARBOHYDRATE POLYMERS (2013)

Add to Collection

Article Food Science & Technology

Physicochemical Properties of Starch and Flour from Different Rice Cultivars

Shifeng Yu et al.

FOOD AND BIOPROCESS TECHNOLOGY (2012)

Add to Collection

Article Chemistry, Applied

Complex formation, thermal properties, and in-vitro digestibility of gelatinized potato starch-fatty acid mixtures

Kiyoshi Kawai et al.

FOOD HYDROCOLLOIDS (2012)

Add to Collection

Article Chemistry, Applied

Structural characterizations and digestibility of debranched high-amylose maize starch complexed with lauric acid

Bin Zhang et al.

FOOD HYDROCOLLOIDS (2012)

Add to Collection

Article Chemistry, Applied

Characterization of a Novel Resistant-Starch and Its Effects on Postprandial Plasma-Glucose and Insulin Responses

Jovin Hasjim et al.

CEREAL CHEMISTRY (2010)

Add to Collection

Review Food Science & Technology

Amylose-inclusion complexes: Formation, identity and physico-chemical properties

J. A. Putseys et al.

JOURNAL OF CEREAL SCIENCE (2010)

Add to Collection

Review Nutrition & Dietetics

Carbohydrates and dietary fibre

J. Lunn et al.

NUTRITION BULLETIN (2007)

Add to Collection

Article Chemistry, Applied

Pasting properties of starch and protein in selected cereals and quality of their food products

S Ragaee et al.

FOOD CHEMISTRY (2006)

Add to Collection

Article Chemistry, Applied

Starch-free fatty acid complexation in the presence of whey protein

GY Zhang et al.

CARBOHYDRATE POLYMERS (2004)

Add to Collection

Article Food Science & Technology

Formation of amylose-lipid complexes and effects of temperature treatment. part 2. Fatty acids

F Tufvesson et al.

STARCH-STARKE (2003)

Add to Collection

Article Chemistry, Applied

Amylose-lipid complex formation during cooking of rice flour

K Kaur et al.

FOOD CHEMISTRY (2000)

Add to Collection

Article Food Science & Technology

Rice starch isolation by alkaline protease digestion of wet-milled rice flour

N Lumdubwong et al.

JOURNAL OF CEREAL SCIENCE (2000)

Add to Collection

© Peeref 2019-2024. All rights reserved.