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Showing 1 to 20 of 27 for “"starch digestibility"”.
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Oil distribution, microstructure and in vitro starch digestibility of bran-enriched magwinya
… context. Furthermore, its oil distribution, starch digestion and microstructure have not been documented. It is against this background that this research was carried out. Firstly, a survey of the production process, ingredient formulation, sales, characteristics and consumption of magwinya …
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Starch digestibility of porridges from unrefined and refined maize, pearl millet and sorghum
Please read the abstract in the section 00front of this document
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In vitro starch digestibility and ex-vivo glucose response studies of Vietnamese starchy foods using Caco-2 cells and 14C radioisotope
A systematic scientific investigation of starch digestibility and glucose response of the most commonly consumed Vietnamese rice varieties, rice and wheat products have not been studied yet. Starchy staples were investigated for their physicochemical properties, in vitro starch digestibility and …
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Gastrointestinal acidity, protein and starch digestibility and amino acid absorption in ruminants fed a high-concentrate diet with limestone, magnesium oxide or defluorinated phosphate
… N balance, dry matter and crude protein digestibility (DMD, CPD), and small intestinal disappearance of amino acids (AAD). Limestone (3%) increased (P < .03) rumen pH. Magnesium oxide increased (P < .10) ileal and fecal pH. Limestone significantly increased N absorption and pre-abomasal …
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Fundamental studies of sourdoughs fermented with Weissella cibaria and Lactobacillus plantarum: influence on baking characteristics, sensory profiles and in vitro starch digestibility of gluten-free breads
… is of great (Berti et al. 2004). The in vitro starch digestibility of gluten-free breads with and without sourdough addition was analysed to predict the GI (pGI). Sourdough can decrease starch hydrolysis in vitro, due to formation of resistant starch and organic acids. Predicted GI of …
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THE EFFECTS OF FEED PROCESSING ON THE FORMATION OF STARCH DAMAGE IN SOFT AND HARD WHEAT AND ITS IMPACT ON STARCH DIGESTIBILITY AND APPARENT METABOLIZABLE ENERGY IN BROILER CHICKENS
… for this is not known. It was hypothesized that starch damage is caused by hammer milling and pelleting but hard or durum wheat will have the highest levels due to hard endosperm structure and this increases starch utilization resulting in increased AMEn. The objective was to investigate the …
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The Functional Properties and Digestibility of Round and Wrinkled Pea Flour in Swine
Round and wrinkled peas are both a source of starch, but their starches differ in the proportion of amylose and amylopectin. Wrinkled peas have a higher proportion of amylose due to the deficiency of the starch branching enzyme I (SBEI). In contrast, round peas have a lower proportion of amylose …
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Application of a " Glucose Release Index " to assess physical and chemical characteristics of cereal grains that may influence starch digestion and subsequent energy supply to monogastrics
… energy values of grains need to be explored. Starch, which is hydrolysed into glucose by animals, is the most abundant energy component in cereal grains, and there is evidence suggesting that variations in digestible or metabolisable energy values may be related to the extent of starch …
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Preparation, characterization, and evaluation of sorghum flour with increased resistant starch content
… a good source of fiber in the form of resistant starch. The objectives of this research were to develop an effective process to increase resistant starch content of sorghum flour and investigate the effects of sorghum protein matrix on starch digestibility. Samples of white sorghum flour (28.9% …
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Effect of Functional Starch in Brown Rice and Grain Sorghum on Plasma Glucose and Insulin Responses in Humans
… carbohydrates to control blood glucose levels. Starch is a principle carbohydrate, which influences blood glucose levels, and measuring starch digestibility fractions can help predict the glucose response in the body. The objectives of this study were to investigate the functional starch content …
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Development and optimisation of food products low in FODMAPs: an investigation of dietary fibres in low FODMAP products and the reduction of FODMAPs via bio-technological processes
… based on substituting wheat flour with wheat starch and gluten. The application of two insoluble (bamboo fibre and cellulose) and two soluble-viscous DFs (psyllium and guar gum) was tested in bread and pasta. Two different concentrations of these DFs (3 g/ 100g and 6 g/100 g) were used to …
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Effects of nutritional strategies on rumen environment and performance in dairy cows
… fecal pH, milk yield and milk composition, and starch digestibility were determined. Six Holstein cows (HOL), six rumen-cannulated Holstein cows (CAN), and six Jersey cows (JER) were used in a replicated 3 × 3 Latin square design balanced to measure carry-over effects. Periods (10 d) were …
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The investigation of technological, nutritional and sensorial characteristics of wheat bread, influenced by different strains of Saccharomyces cerevisiae
… bread quality parameters. In the case of bread, starch being the main carbohydrate source, glycaemic control is of great interest. Therefore, the in vitro starch digestibility was analysed in comparison to Baker’s yeast bread (100) for the predicted glycaemic index (pGI). pGI values were …
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The modification of nutritional and functional properties of chickpea (Cicer arietinum) by germination.
… and the 48 hr-germinated chickpea, respectively. Starch content decreased 15.5% and soluble sugars increased 20% after only 24 hr of germination. Germination decreased trypsin inhibitor activity by 28%. Chickpea and 24 hr germinated chickpea were used as ingredients in the preparation of several …
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Determination of the effects of pulse starches (pea, lentil and faba bean) versus cornstarch on growth performance and glucose tolerance in rainbow trout (Oncorhynchus mykiss)
… The first meta-analysis examined the effect of starch as the primary component of carbohydrate from ge-latinized and precooked cornstarch, gelatinized tapioca starch and gelatinized potato starch on fish growth. The overall effect size was 0.42 and P value was 0.65. The second meta-analysis …
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Study of the Effect of Feeding Highly Digestible Corn Based Calf Starter on the Growth Performance of Calves
… Choice (MC) that vary in energy density and starch digestibility. These MC hybrids have lower starch densities due to an altered starch structure, which allows for greater ruminal and intestinal starch digestion. The altered starch structure of these new hybrids results in reduced feed …
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Can polyphenol-rich millets affect glycaemic response, insulinaemic response and gastric emptying in prediabetes?
… 2) investigate the effect of a millet muffin on starch digestion in vitro, 3) conduct a sensory evaluation test to assess the overall acceptance of millet muffins, and 4) determine the effect of a millet muffin on endogenous markers of glycaemia in prediabetic individuals. This PhD study was able …
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African starchy foods, gastric emptying, and starch digestion in Malian stunted children
<p>Starch serves as the main energy source in cereal and tuber-rich diets, and its glycemic response profile has been associated with health-related conditions. Sorghum and millet are known to have relatively low starch digestibility, a potentially desirable property for controlling blood glucose …
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Closing the fibre gap in refined cereal product – quality and health
… enrichment with cellulose, pectin, and resistant starch (RS) type IV improved sensory and techno-functional properties while reducing starch digestibility. The optimised pasta is high in fibre, with a 125% increase in DF compared to the control pasta. A similar strategy was applied to cake using a …
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Effects of Maturity at Harvest of Triticale and Dietary Forage Inclusion on Production Performance, Nutrient Utilization, and Milk Fatty Acid Profile of Lactating Dairy Cows
… vs. SDS) did not affect the apparent total tract digestibility of neutral detergent fiber (NDF) or the yield of energy-corrected milk. Cows consuming diets containing BS silage yielded more milk protein and lactose per day than cows consuming diets containing SDS silage, and we also observed this …
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