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Journal articles on the topic 'High amylose flour'

Author: Grafiati

Published: 21 February 2023

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1

Nagai, Takeshi, Norihisa Kai, Yasuhiro Tanoue, and Nobutaka Suzuki. "Characteristics of Rice Flour Breads Using Yeast Isolated from Pear Red Bartlett Fruits." Journal of Agricultural Science 10, no. 3 (2018): 16. http://dx.doi.org/10.5539/jas.v10n3p16.

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To develop high qualities of rice flour breads, we tried to prepare breads using rice flours from major five non-glutinous rice cultivars on market shares of Japan and wild-type Saccharomyces cerevisiae strain YTPR1 isolated from pear Red Bartlett fruits. Apparent amylose contents of rice flours were measured about 12.1-19.9%. Damaged starch contents of these flours were about 22% regardless to the kinds of rice cultivars. Gluten was added about 20 wt.% based on rice flour, and breads were made in the same way. Any bread has caused caving. Next, the amount of water added in dough was regulated

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2

Grace, Ng C. F., and Christiani Jeyakumar Henry. "The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia." Foods 9, no. 2 (2020): 182. http://dx.doi.org/10.3390/foods9020182.

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Starches and flours used commonly in Asia (tapioca, sweet potato, sago, water chestnut, and high amylose maize starch, red rice and kithul flour) were characterized in terms of their chemical composition, morphological, functional, pasting, thermal, gelling and in vitro digestibility properties. It was observed that the differences in their chemical composition and structure influenced their properties. High amylose maize was the most stable, thus it required the highest gelatinization temperature which was observed in both the differential scanning calorimetry (DSC) and pasting profiles. Kith

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3

Vuong, K. M., N. B. Tram, L. N. Tuyen, L. T. T. Vy, N. V. Tai, and N. M. Thuy. "Replacing a part of wheat flour with starchy food containing high levels of resistant starch in noodles processing." Food Research 6, no. 3 (2022): 396–402. http://dx.doi.org/10.26656/fr.2017.6(3).1020.

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Resistant starch has been shown to be associated with many health benefits. The study was conducted to analyze amylose and resistant starch content in selected starchy materials (black beans, red beans, green Xiem bananas, and potatoes) and investigate the influence of their flour/starch mixing ratio on the quality of noodles. The microstructure of noodles was analyzed by scanning electron microscopy. The results showed that potato starch had the highest resistant starch content (56.70%), followed by green Xiem banana flour (41.55%), black bean flour (16.51%), and red bean flour (15.55%). The

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4

Ponjanta, Jirapa, Ni-orn Chomsri, and Sawit Meechoui. "Correlation of pasting behaviors with total phenolic compounds and starch digestibility of indigenous pigmented rice grown in upper Northern Thailand." Functional Foods in Health and Disease 6, no. 3 (2016): 133. http://dx.doi.org/10.31989/ffhd.v6i3.231.

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Background: Thailand has one of the most important rice genetic resources with white, light brown, brown, red, and purple rice bran colors. The latter believed to have potential for health benefits due to their phenolic content. Recently researchers have indicated that starch digestive enzymes, including salivary and pancreatic α-amylases and α-glucosidases, can be inhibited by phenolic compounds. Although pasting properties of rice flour are key determinants of quality significantly impacting the final product texture, there is no in-depth study on their correlation with phenolic compound and

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Cimini, Alessio, Alessandro Poliziani, Gabriele Antonelli, Francesco Sestili, Domenico Lafiandra, and Mauro Moresi. "Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures." Foods 11, no. 16 (2022): 2510. http://dx.doi.org/10.3390/foods11162510.

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This study aims to assess the main biochemical, technological, and nutritional properties of a few samples of fresh pasta composed of commercial common wheat flour blended with increasing percentages, ranging from 0 to 100%, of high-amylose wheat flour. Although the technological parameters of such samples remained practically constant, fresh pasta samples including 50 to 100% of high-amylose wheat flour were classifiable as foods with a low in vitro glycemic index of about 43%. However, only fresh pasta made of 100% high-amylose wheat flour exhibited a resistant starch-to-total starch ratio g

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6

Ang, Kim, Carla Bourgy, Haelee Fenton, et al. "Noodles Made from High Amylose Wheat Flour Attenuate Postprandial Glycaemia in Healthy Adults." Nutrients 12, no. 8 (2020): 2171. http://dx.doi.org/10.3390/nu12082171.

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Previous research has not considered the effect of high amylose wheat noodles on postprandial glycaemia. The aim of the study is to investigate the effect of consumption of high amylose noodles on postprandial glycaemia over 2-h periods by monitoring changes in blood glucose concentration and calculating the total area under the blood glucose concentration curve. Twelve healthy young adults were recruited to a repeated measure randomised, single-blinded crossover trial to compare the effect of consuming noodles (180 g) containing 15%, 20% and 45% amylose on postprandial glycaemia. Fasting bloo

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Nur Buwono, Muhammad, Bambang Sigit Amanto, and Esti Widowati. "Study of Physical, Chemical, and Sensory Characteristics of Modified Square Banana Flour (Musa balbisiana)." Indonesian Food and Nutrition Progress 15, no. 1 (2018): 30. http://dx.doi.org/10.22146/ifnp.33729.

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Amylose content related to the glycemic index, the higher the content of amylose the lower the glycemic index thus good for diets. Starch modification through fermentation using lactic acid bacteria can be used to increase amylose. In this experiment, modification of Square banana (Musa balbisiana) flour was conducted using Lactobacillus fermentum at certain concentration and fermentation time. This study used a Completely Randomized Factorial Designs (CRFD) with variation of fermentation time (24 hours, 48 hours, 72 hours) and concentration of bacteria starter (0.125%; 0.250%; 0.375% v/v) as

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Mccleary, Barry V., Trevor S. Gibson, David C. Mugford та ін. "Measurement of Total Starch in Cereal Products by Amyloglucosidase-α-Amylase Method: Collaborative Study". Journal of AOAC INTERNATIONAL 80, № 3 (1997): 571–79. http://dx.doi.org/10.1093/jaoac/80.3.571.

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Abstract American Association of Cereal Chem- ists/AOAC collaborative study was conducted to evaluate the accuracy and reliability of an enzyme assay kit procedure for measurement of total starch in a range of cereal grains and products. The flour sample is incubated at 95°C with thermostable α-amylase to catalyze the hydrolysis of starch to maltodextrins, the pH of the slurry is adjusted, and the slurry is treated with a highly purified amyloglucosidase to quantitatively hydrolyze the dextrins to glucose. Glucose is measured with glucose oxidase-peroxidase reagent. Thirty-two collaborators we

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9

Ashida, Kanae, Kaori Koya, and Takayuki Umemoto. "Texture of Gel Made from High-amylose Rice Flour." Nippon Shokuhin Kagaku Kogaku Kaishi 66, no. 8 (2019): 290–98. http://dx.doi.org/10.3136/nskkk.66.290.

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Zhao, Yitong, Xianggui Dai, Enerand Mackon, Yafei Ma, and Piqing Liu. "Impacts of Protein from High-Protein Rice on Gelatinization and Retrogradation Properties in High- and Low-Amylose Reconstituted Rice Flour." Agronomy 12, no. 6 (2022): 1431. http://dx.doi.org/10.3390/agronomy12061431.

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High-protein rice is nutritional, but its taste attributes are inferior to low-protein rice. Many documents correlate its taste attributes with its gelatinization and retrogradation properties. This study investigated the changes in gelatinization and retrogradation properties of low- and high-amylose reconstituted rice flour (RRF) added with different fractions of proteins extracted from high-protein rice. The addition of protein decreased the RVA (rapid viscosity analyzer) viscosity parameters of the RRF but increased the peak time. The high amylose fractions in the RRF mainly increased the

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11

Putri, Rinesti Dwiyaning, and Wikanastri Hersoelistyorini. "KADAR AMILOSA, TINGKAT KEKERASAN, DAN SIFAT SENSORI STICK DENGAN SUBSTITUSI TEPUNG GADUNG (Dioscorea hispida Dennst)." Jurnal Pangan dan Gizi 10, no. 1 (2020): 34. http://dx.doi.org/10.26714/jpg.10.1.2020.34-48.

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Stick is one type of snack that is quite popular. The public's fondness for this stick makes it one of the most widely produced snack foods. The main raw material for stick making is wheat flour, where the import of wheat flour in Indonesia continues to increase. Therefore, the effort to reduce the need of wheat flour needs to be done, among others, by substituting wheat flour with local food products such as gadung flour from gadung tuber (Dioscorea hispida Dennst). Umbi gadung contains a high enough carbohydrate that is equal to 18%, for that gadung tuber potentially as a source of carbohydr

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Nilusha, R. A. T., J. M. J. K. Jayasinghe, O. D. A. N. Perera, P. I. P. Perera, and C. V. L. Jayasinghe. "Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties." International Journal of Food Science 2021 (December 8, 2021): 1–13. http://dx.doi.org/10.1155/2021/6064545.

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Cassava flour has a high potential to contribute as a raw material in the food industry. This study was aimed at characterizing flours from Sri Lankan cassava varieties with a view to explore the potential in food applications. Flours prepared from five cassava varieties, namely, Kirikawadi, MU51, Swarna, Shani, and Suranimala, were analyzed for proximate composition and physicochemical, functional, and antioxidant properties using standard methods. Flours from tested cassava varieties contained <1% crude fat and <2% crude protein. Flour from MU51 contained the highest amount of HCN (48.

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13

Afifah, D. N., Stephanie, A. Aulia, et al. "Physical and chemical characteristics of enzymatically modified Batu banana (Musa balbisiana Colla) and Kepok banana (Musa paradisiaca formatypica) flours." Food Research 5, no. 1 (2020): 124–31. http://dx.doi.org/10.26656/fr.2017.5(1).289.

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Batu (Musa balbisiana Colla) and Kepok (Musa paradisiaca formatypica) bananas are two food commodities with high resistant starch content. The later has been suggested to prevent colorectal cancer. Modifications of these, into flour via the addition of pullulanase enzymes and autoclaving-cooling method are expected to improve the quality. The physical characteristics, levels of resistant starch, amylose, amylopectin and in vitro digestibility of enzymatically modified banana starches were determined. Therefore, a descriptive study was performed with untreated Batu banana flour (TP), autoclavin

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14

Muchlisyiyah, Jhauharotul, Teti Estiasih, Dita Puspa Arinta, and Hera Sisca Prasmita. "Physicochemical and functional characteristics of black potato (Coleus tuberosus) flour from some locations in East Java Indonesia." Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering 5, no. 1 (2022): 111–20. http://dx.doi.org/10.21776/ub.afssaae.2022.005.01.10.

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Coleus tuberous (local name: kentang hitam/black potato) is widely available in Indonesia. Commonly, black potatoes are only boiled and made into side dishes. Black potatoes have the potential to be the ingredient of functional foods. However, black potatoes can only be harvested once a year. Therefore, a low moisture form (flour) storage is required for longer shelf life. Research on physicochemical and functional characteristics of black potato flour is expected to widen the use of black potato flour as raw materials in various food products. This study was aimed to analyze the chemical, phy

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Taddei, Federica, Elena Galassi, Francesca Nocente, and Laura Gazza. "Innovative Milling Processes to Improve the Technological and Nutritional Quality of Parboiled Brown Rice Pasta from Contrasting Amylose Content Cultivars." Foods 10, no. 6 (2021): 1316. http://dx.doi.org/10.3390/foods10061316.

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The demand for gluten-free products, including pasta, is increasing and rice pasta accounts for the largest share of this market. Usually, the production of rice pasta requires additives or specific technological processes able to improve its texture, cooking quality, and sensory properties. In this work, two rice cultivars, with different amylose content, were subjected to parboiling, micronization, and flour air fractionation to obtain brown rice pasta, without any supplement but rice itself. In particular, two types of pasta (spaghetti shape) were produced, one from 100% micronized wholemea

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16

Lubowa, Muhammad, Shin Y. Yeoh, and Azhar M. Easa. "Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch." Food Science and Technology International 24, no. 6 (2018): 476–86. http://dx.doi.org/10.1177/1082013218766984.

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This study investigated the influence of pregelatinized high-amylose maize starch and chilling treatment on the physical and textural properties of canned rice noodles thermally processed in a retort. Rice noodles were prepared from rice flour partially substituted with pregelatinized high-amylose maize starch (Hylon VII™) in the ratios 0, 5, 10, and 15% (wt/wt). High-amylose maize starch improved the texture and brightness of fresh (not retorted) noodles. Chilling treatment led to significant (P ≤ 0.05) improvement in the texture of fresh noodles at all levels of substitution with high-amylos

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17

Afiyah, Dyah Nurul, and Riska Nurtyanto Sarbini. "The Effect of Mocaf Substitution on Crispness and Organoleptic Quality of Milk Sticks." Jurnal Ternak 12, no. 2 (2021): 49. http://dx.doi.org/10.30736/jt.v12i2.100.

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Milk sticks are one of the dairy products that are served in the form of snacks. One of the ingredients added in making milk sticks is wheat flour which has a high amylose content. It causes the resulting milk sticks to be less crunchy. It is necessary to substitute flour with low amylose content, namely mocaf (Modified Cassava Flour). This research objective was to determine the effect of mocaf on the level of crispness and organoleptic quality of milk sticks. Milk sticks was made in animal science laboratory UNISKA Kediri by adding different percentage of flour: P0 (100% wheat flour), P1 (90

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18

Cimini, Alessio, Francesco Sestili, and Mauro Moresi. "Environmental Profile of a Novel High-Amylose Bread Wheat Fresh Pasta with Low Glycemic Index." Foods 11, no. 20 (2022): 3199. http://dx.doi.org/10.3390/foods11203199.

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To improve glycemic health, a high-amylose bread wheat flour fresh pasta characterized by a low in vitro glycemic index (GI) and improved post-prandial glucose metabolism was previously developed. In this study, well-known life cycle analysis software was used in accordance with the PAS 2050 and mid- and end-point ReCiPe 2016 standard methods to assess, respectively, its carbon footprint and overall environmental profile, as weighted by a hierarchical perspective. Even if both eco-indicators allowed the identification of the same hotspots (i.e., high-amylose bread wheat cultivation and consume

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19

Ronie, Macdalyna Esther, Ahmad Hazim Abdul Aziz, Nor Qhairul Izzreen Mohd Noor, Faridah Yahya, and Hasmadi Mamat. "Characterisation of Bario Rice Flour Varieties: Nutritional Compositions and Physicochemical Properties." Applied Sciences 12, no. 18 (2022): 9064. http://dx.doi.org/10.3390/app12189064.

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Gluten-free grains have been intensively studied as alternatives to wheat flour. Bario rice, an indigenous crop from Sarawak, Malaysia, is noted for its excellent aroma and taste. This research examined the nutritional and physicochemical properties of Bario rice flour variations. Four Bario varieties—Bario Adan Halus (white), Bario Tuan (brown), Bario Celum (black), and Bario Merah Sederhana (red)—were analysed against the reference sample. The results revealed Bario samples containing moisture contents from 8.35% to 8.69%, ash contents from 0.27% to 1.25%, crude protein contents from 6.89% t

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20

Saeed, Syed Muhammad Ghufran, Syed Arsalan Ali, Khizra Faheem, Rashida Ali, and Angelo Maria Giuffrè. "The Impact of Innovative Plant Sources (Cordia myxa L. Fruit (Assyrian Plum) and Phoenix dactylifera L. Biowaste (Date Pit)) on the Physicochemical, Microstructural, Nutritional, and Sensorial Properties of Gluten-Free Biscuits." Foods 11, no. 15 (2022): 2346. http://dx.doi.org/10.3390/foods11152346.

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The gluten-free products available on the markets are deficient in bioactive compounds and high in cost. The present study is designed to develop gluten-free biscuits with enhanced nutritional properties. The gluten-free biscuits are formulated with rice flour (RF) incorporated with Assyrian plum fruit flour (APF) and bio-waste date-pit flour (DPF) according to the following ratios; RF:DPF:APF (100:0:0)/T0, (90:5:5)/T1, (80:10:10)/T2, and (70:15:15)/T3. The results demonstrate that flour blends with different concentrations of APF and DPF incorporated in RF have high contents of protein, damag

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Li, Po-Hsien, Chien-Wen Wang, Wen-Chien Lu, Yung-Jia Chan, and Chiun-Chuan Roger Wang. "Effect of Resistant Starch Sources on the Physical Properties of Dough and on the Eating Quality and Glycemic Index of Salted Noodles." Foods 11, no. 6 (2022): 814. http://dx.doi.org/10.3390/foods11060814.

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The aim of this study was to evaluate the characteristics and eating quality of salted noodles that are incorporated with different formulations of flour. Up to 20% of wheat flour was substituted by composite flours of highly resistant starches, including heat moisture treatment corn starch (HMT-CS), high-amylose corn starch (Hylon VII), and green banana flour (GBF). The physical properties of dough, in conjunction with the eating quality and estimated glycemic index (EGI) of cooked salted noodles, were investigated in this study. The results concluded that the incorporation of GBF, HMT, and H

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Gunawan, Setiyo, Hakun Wirawasista Aparamarta, Ilham Muttaqin Zarkasie, and Wuwuh Wijang Prihandini. "Effect of initial bacteria cells number and fermentation time on increasing nutritive value of sago flour." Malaysian Journal of Fundamental and Applied Sciences 14, no. 2 (2018): 246–50. http://dx.doi.org/10.11113/mjfas.v14n2.941.

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Indonesia is the largest sago feedstock in the world. There are about 2 millions ha sago forest that approximately half of the world's sago forest is present in Indonesia. Naturally, sago spreads widely in Papua, while semi-cultivation is in Maluku, Sulawesi, Borneo, and Sumatra. The species sago (Metroxylon sago) was used in this study. It has a relatively high starch content (95.99%) with low amylose content (20.61%) and low protein content (1.63%). Modified sago flour is a product from sago flour that modified with fermentation to increase the nutritional value of the sago flour. It can be

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23

Gangola, Manu Pratap, Bharathi Raja Ramadoss, Sarita Jaiswal, et al. "Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate." Foods 11, no. 5 (2022): 645. http://dx.doi.org/10.3390/foods11050645.

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The nutritional quality of common wheat-based foods can be improved by adding flours from whole pulses or their carbohydrate and protein constituents. Faba bean (Vicia faba L.) is a pulse with high protein concentration. In this study, prepared faba bean (FB) flours were added to wheat based baked crackers. Wheat cracker recipes were modified by substituting forty percent wheat flour with flours from whole faba bean, starch enriched flour (starch 60%), protein concentrate (protein 60%) or protein isolate (protein 90%). Baked crackers were ground into meal and analyzed for their macronutrient c

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Di Rosa, Claudia, Elisa De Arcangelis, Virginia Vitelli, et al. "Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers." Foods 12, no. 2 (2023): 319. http://dx.doi.org/10.3390/foods12020319.

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Both Glycaemic index (GI) and Glycaemic Load (GL) were introduced to measure the impact of a carbohydrate-containing food on blood glucose. From this perspective, high-amylose (HA) flours, with a higher percentage of resistant starch (RS), may represent a suitable raw material to improve the glycaemic response. The present work aims to investigate the GI of HA bakery products (biscuits, taralli and bread) compared to products obtained from conventional flour. Ten healthy volunteers were enrolled and their capillary blood glucose was measured every 15 min for 2 h after the consumption of HA and

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Parveen, Shamima, Shalini Gaur Rudra, Bhupinder Singh, and Anjali Anand. "Impact of High Night Temperature on Yield and Pasting Properties of Flour in Early and Late-Maturing Wheat Genotypes." Plants 11, no. 22 (2022): 3096. http://dx.doi.org/10.3390/plants11223096.

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The inexorable process of climate change in terms of the rise in minimum (nighttime) temperature delineates its huge impact on crop plants. It can affect the yield and quality of various crops. We investigated the effect of high night temperature (HNT) (+2.3 °C over ambient) from booting to physiological maturity on the yield parameters, grain growth rate (GGR), starch content, composition, and flour rheological properties in early (HI 1544, HI 1563) and late-maturing (HD 2932) wheat genotypes. The change in yield under HNT was highly correlated with grain number per plant (r = 0.740 ***) and

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Goyat, Jyoti, Shalini G. Rudra, Sukhneet Suri, S. J. Passi, and Himjyoti Dutta. "Nutritional, Functional and Sensory Properties of Ready-To-Eat Chia and Quinoa Mix Enriched Low Amylose Rice Based Porridge Mixes." Current Research in Nutrition and Food Science Journal 7, no. 2 (2019): 399–414. http://dx.doi.org/10.12944/crnfsj.7.2.10.

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Ready-to-eat porridges are prepared from cereal flours. Pregelatinization of the starch component results in high hygroscopicity of porridge flours resulting in easy reconstitution. Chia and quinoa seeds are popular due to their health-promoting nutritional composition and functionality. In this study, 10%, 15 % and 20% of a pregelatinized low amylose ready-to-eat rice flour were substituted with a 1:1 mixture of chia and quinoa seed flours. Analysis of the significant difference between all the results was carried out by Duncan’s multiple range test at a significance level of 0.05. Substituti

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Tao, Yu, Sangeeta, and Gilbert. "High-amylose Rice: Starch Molecular Structural Features Controlling Cooked Rice Texture and Preference." Proceedings 36, no. 1 (2020): 82. http://dx.doi.org/10.3390/proceedings2019036082.

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Cooked high-amylose rices have slower digestibility, giving nutritional benefits, but inferior eating qualities. In this study, Rapid Viscosity Analysis, quantitive descriptive sensory analysis with all panellists from China and Textural Profile Analyser (TPA) have been used to measure rice texture and eating quality of cooked rice. Molecular structural mechanisms for this inferior eating quality are found here using structural analysis by size-exclusion chromatography of both the parent starch and starch leached during cooking. All commonly-accepted sensory attributes of cooked rice were char

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Wu, Yue, Zhengxing Chen, Xiaoxuan Li, and Zhenjiong Wang. "Retrogradation properties of high amylose rice flour and rice starch by physical modification." LWT - Food Science and Technology 43, no. 3 (2010): 492–97. http://dx.doi.org/10.1016/j.lwt.2009.09.017.

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McCann, Thu H., Stephen H. Homer, Sofia K. Øiseth, et al. "High amylose wheat starch increases the resistance to deformation of wheat flour dough." Journal of Cereal Science 79 (January 2018): 440–48. http://dx.doi.org/10.1016/j.jcs.2017.12.001.

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Lee, Jooree, and Malshick Shin. "Effect of Waxy Rice Starch on Processing Quality of High Amylose Rice Flour." Korean Journal of Food and Cookery Science 36, no. 01 (2020): 41–49. http://dx.doi.org/10.9724/kfcs.2020.36.1.41.

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Harris, Kathryn F. "An introductory review of resistant starch type 2 from high-amylose cereal grains and its effect on glucose and insulin homeostasis." Nutrition Reviews 77, no. 11 (2019): 748–64. http://dx.doi.org/10.1093/nutrit/nuz040.

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Abstract Refined carbohydrates result from milling techniques that remove the outer layers of a cereal grain and grind the endosperm into a flour ingredient that is devoid of dietary fiber. Technologies have been developed to produce high-amylose cereal grains that have a significantly higher resistant starch type 2 and thus dietary fiber content in the endosperm of the cereal grain, which has positive implications for human health. A review of the literature was conducted to study the effects of resistant starch type 2 derived from high-amylose grains on glucose and insulin response. While th

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Cesevičienė, Jurgita, Andrii Gorash, Žilvinas Liatukas, et al. "Grain Yield Performance and Quality Characteristics of Waxy and Non-Waxy Winter Wheat Cultivars under High and Low-Input Farming Systems." Plants 11, no. 7 (2022): 882. http://dx.doi.org/10.3390/plants11070882.

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Waxy starch with a modified amylose-to-amylopectin ratio is desired for a range of applications in food and non-food industries; however, yield performance and grain quality characteristics of waxy wheat cultivars are usually inferior in comparison to advanced non-waxy cultivars. In this study, we compared waxy (‘Eldija’, ‘Sarta’) and non-waxy (‘Skagen’, ‘Suleva DS’) winter wheat cultivars grown under high and low-input farming systems over two cropping seasons by evaluating their yield and grain quality, including flour, dough, and starch physicochemical properties. The yield of waxy cv. ‘Sar

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Peiris, Kamaranga H. S., Xiaorong Wu, Scott R. Bean, et al. "Near Infrared Spectroscopic Evaluation of Starch Properties of Diverse Sorghum Populations." Processes 9, no. 11 (2021): 1942. http://dx.doi.org/10.3390/pr9111942.

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Starch, mainly composed of amylose and amylopectin, is the major nutrient in grain sorghum. Amylose and amylopectin composition affects the starch properties of sorghum flour which in turn determine the suitability of sorghum grains for various end uses. Partial least squares regression models on near infrared (NIR) spectra were developed to estimate starch and amylose contents in intact grain sorghum samples. Sorghum starch calibration model with a coefficient of determination (R2) = 0.87, root mean square error of cross validation (RMSECV) = 1.57% and slope = 0.89 predicted the starch conten

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Shahsavani Mojarrad, Lida, and Ali Rafe. "Rheological characteristics of binary composite gels of wheat flour and high amylose corn starch." Journal of Texture Studies 49, no. 3 (2017): 320–27. http://dx.doi.org/10.1111/jtxs.12302.

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Ortíz-Fernández, M. Paulina, Octelina Castillo-Ruiz, Gonzalo Velazquez, et al. "Digestibility and Acceptability of Wheat Flour Cookies Partially Substituted with High Amylose Maize Starch." Plant Foods for Human Nutrition 74, no. 3 (2019): 446–47. http://dx.doi.org/10.1007/s11130-019-00753-7.

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Rakkhumkaew, Numfon, Yuparat Boonsri, and Arunwadee Sukchum. "Utilization of small broken riceberry flour in gluten-free bread." Food Science and Technology International 25, no. 6 (2019): 515–22. http://dx.doi.org/10.1177/1082013219842463.

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The aim of this study was to develop gluten-free bread formulations based on small broken riceberry flour, by using different ratios of rice flour and xanthan gum. Small broken riceberry and rice flour could be classified as low in amylose content (15.70 g and 20.50 g/100 g dry matter for small broken riceberry and rice flour, respectively). Additionally, small broken riceberry flour contained a total phenolic and total anthocyanin content approximately 500 times higher than that of rice flour. The addition of increased amounts of small broken riceberry flour and xanthan gum resulted in darker

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Felipoff, Ana Lia, Angela Zuleta, Maria Elena Sambucetti, and Maria Esther Rio. "Not any type of rice performs equally to improve lactose-induced diarrhea characteristics in rats: is amylose an antidiarrheal factor?" Food Science and Technology 32, no. 2 (2012): 323–28. http://dx.doi.org/10.1590/s0101-20612012005000057.

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The effectiveness of different types of rice in relation to their ability to accelerate diarrhea recovering was evaluated in a rat model of osmotic diarrhea (OD). Animals (90-100 g) received protein free diet until reaching up to 20% weight loss, followed by lactose rich diet (LRD) to induce osmotic diarrhea. Rats presenting osmotic diarrhea were divided into 4 groups, which received lactose rich diet for 4 days from 8 am to 8 pm, and one of three experimental products containing 6% rice flour differing in amylose content during the night: high (HA), intermediate (IA), and low (LA). A group fe

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Salazar, Diego, Mirari Arancibia, Iván Ocaña, et al. "Characterization and Technological Potential of Underutilized Ancestral Andean Crop Flours from Ecuador." Agronomy 11, no. 9 (2021): 1693. http://dx.doi.org/10.3390/agronomy11091693.

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Ancestral Andean crop flours (ACF) from Ecuador such as camote (Ipomea Batatas), oca (Oxalis tuberosa), achira (Canna indica), mashua (Tropaeolum tuberosum), white arracacha (Arracacia xanthorrhiza), taro (Colocasia esculenta) and tarwi (Lupinus mutabilis sweet) were characterized in terms of physico-chemical and techno-functional properties in order to identify their potential as new alternative ingredients in food products. Flour from camote, oca, achira and arracacha showed a low protein content (<5%), mashua and taro had ~9% and tarwi flour registered higher values than 52%. Carbohydrat

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Wang, Heng, Tae-Ho Ham, Da-Eun Im, et al. "A New SNP in Rice Gene Encoding Pyruvate Phosphate Dikinase (PPDK) Associated with Floury Endosperm." Genes 11, no. 4 (2020): 465. http://dx.doi.org/10.3390/genes11040465.

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Rice varieties with suitable flour-making qualities are required to promote the rice processed-food industry and to boost rice consumption. A rice mutation, Namil(SA)-flo1, produces grains with floury endosperm. Overall, grains with low grain hardness, low starch damage, and fine particle size are more suitable for use in flour processing grains with waxy, dull endosperm with normal grain hardness and a high amylose content. In this study, fine mapping found a C to T single nucleotide polymorphism (SNP) in exon 2 of the gene encoding cytosolic pyruvate phosphate dikinase (cyOsPPDK). The SNP re

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Amar, Aini Auliana, Feri Kusnandar, and Slamet Budijanto. "Karakteristik Fisikokimia Tepung Ubi Banggai dan Aplikasinya Dalam Beras Analog." Jurnal Mutu Pangan : Indonesian Journal of Food Quality 8, no. 1 (2021): 43–52. http://dx.doi.org/10.29244/jmpi.2021.8.1.43.

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Banggai yam (Dioscorea sp) has many varieties, which is locally cultivated and consumed by people in Banggai, Central Sulawesi. Banggai yam can be processed into flour and applied as an ingre-dient in analogue rice. This study aimed to evaluate the physical and chemical composition, total phenol and antioxidant activity of banggai yam flours, and the physical properties, total phenol and antioxidant activity of their analogue rice. Five varieties of banggai yams (Harum, Banggai, Pasus, Doso, and Penus) were compared. Banggai yam flours were composed of moisture (12.21-12.74%wb), ash (2.18-2.75

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Thongkaew, C., and J. Singthong. "The physicochemical and thermal properties of unripe glutinous rice flour and application in gluten-free noodle." Food Research 7, no. 1 (2023): 158–66. http://dx.doi.org/10.26656/fr.2017.7(1).924.

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The physicochemical and thermal properties of unripe glutinous rice flour (UGRF) and its potential application in rice noodles were evaluated in this study. UGRF showed dramatically higher protein content (10.57%) compared to glutinous rice flour (GRF) but was lower in amylose content. The lower peak (1647.67 cP), breakdown (661.00 cP), final viscosity (1208.33 cP), and setback viscosity (218.67 cP) were observed in UGRF (p<0.05). Therefore, the solubility, swelling power, and water absorption capacity of UGRF were higher than in glutinous rice flour. The onset, peak, final temperature, and

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Ames, Nancy, Heather Blewett, Joanne Storsley, Sijo J. Thandapilly, Peter Zahradka, and Carla Taylor. "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." British Journal of Nutrition 113, no. 9 (2015): 1373–83. http://dx.doi.org/10.1017/s0007114515000367.

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The aim of the present study was to determine if the consumption of barley tortillas varying in fibre and/or starch composition affected postprandial glucose, insulin, glucagon-like peptide-1 (GLP-1) or peptide YY concentrations. A double-blind, randomised, controlled trial was performed with twelve healthy adults. They each consumed one of five barley tortillas or a glucose drink on six individual visits separated by at least 1 week. Tortillas were made from 100 % barley flour blends using five different milling fractions to achieve the desired compositions. All treatments provided 50 g of av

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Belobrajdic, Damien P., Ahmed Regina, Bradley Klingner, et al. "High-Amylose Wheat Lowers the Postprandial Glycemic Response to Bread in Healthy Adults: A Randomized Controlled Crossover Trial." Journal of Nutrition 149, no. 8 (2019): 1335–45. http://dx.doi.org/10.1093/jn/nxz067.

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ABSTRACTBackgroundConventional wheat-based foods contain high concentrations of readily digestible starch that commonly give these foods a high postprandial glycemic response and may contribute to the development of type 2 diabetes and cardiovascular disease.ObjectivesThe aim of this study was to determine if bread made from high-amylose wheat (HAW) and enriched in resistant starch dampens postprandial glycemia compared with bread made from conventional low-amylose wheat (LAW).MethodsThis single-center, randomized, double-blinded, crossover controlled study involved 7 consecutive weekly visits

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Khilmi, Silvia, Damat Damat, and Elfi Anis Saati. "Pemanfaatan Tepung Biji Nangka (Artocarpus heterophyllus) dan Tepung Singkong (Manihot esculenta) Dengan Penambahan Pigmen Klorofil Pada Sayuran Sebagai Sumber Antioksidan Beras Analog." Food Technology and Halal Science Journal 3, no. 1 (2020): 1. http://dx.doi.org/10.22219/fths.v3i1.13055.

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Jackfruit seeds have high carbohydrate and protein, which is around 56.21% and 12.19%. Substitution with cassava starch which has amylose and amylopectin can help analog rice characteristics. The addition of natural dyes such as chlorophyll is also needed in the diversification of analog rice food as a source of antioxidants. The purpose of this study was to find out the diversification of jackfruit seed processing through the use of jackfruit seed flour and cassava flour substitution into analog rice, determine the effect of adding extracts to different vegetables on the physicochemical and o

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Chadijah, Andi Yusniar, Amran Laga, and Adiansyah Syarifuddin. "Modification of sago flour by fermentation of Lactic Acid Bacteria." IOP Conference Series: Earth and Environmental Science 1107, no. 1 (2022): 012131. http://dx.doi.org/10.1088/1755-1315/1107/1/012131.

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Abstract Indonesia is one of the countries with a high level of wheat consumption, where wheat flour is still imported. Therefore, food diversification need to be carried out and developed by utilizing local raw materials, such as sago. This study aims to determine the effect of fermentation time (0 hours, 24 hours, 48 hours, 72 hours, 96 hours, 120 hours) and the type of fermentation (Spontaneous Fermentation and Lactobacillus plantarum Fermentation) on several physicochemical properties of sago flour. This research was arranged in a completely randomized design (CRD) with factorial pattern,

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Van Hung, Pham, Makoto Yamamori, and Naofumi Morita. "Formation of Enzyme-Resistant Starch in Bread as Affected by High-Amylose Wheat Flour Substitutions." Cereal Chemistry Journal 82, no. 6 (2005): 690–94. http://dx.doi.org/10.1094/cc-82-0690.

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Song, Yunxian, Xu Li, and Yuyue Zhong. "Optimization of butter, xylitol, and high‐amylose maize flour on developing a low‐sugar cookie." Food Science & Nutrition 7, no. 11 (2019): 3414–24. http://dx.doi.org/10.1002/fsn3.1160.

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Obojiofor, Ebuka F., James O. Okechukwu, Emmanuel I. Victor, and Roland Anikwenze. "Production, Physicochemical and Organoleptic Evaluation of Bread Made from Composite Wheat-Cassava Flour." Advances in Science and Technology 107 (June 28, 2021): 29–36. http://dx.doi.org/10.4028/www.scientific.net/ast.107.29.

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Abstract Cassava (Manihot esculenta crantz) varieties: TME 419 (419), TMS 98/0581(sweet), and UMUCASS 37 (yellow) were processed into flour. Comparative studies of their physicochemical and organoleptic properties were evaluated. Proximate composition was done using the standard method of Association of Official Analytical Chemists. The sensory analysis of the cassava flour varieties was evaluated by baking bread with its wheat blends using different ratios. Results obtained showed that the moisture, crude fiber, ash content, carbohydrate content and energy value of the three cassava flour var

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Makarova, O., Kateryna Khvostenko, Nataliia Sokolova, Anastasia Fateeva, and Karyne Avetisian. "PASTRY BASED ON FLOUR WITH SPECIFIC CHARACTERISTICS." Grain Products and Mixed Fodder’s 21, no. 3 (2022): 21–28. http://dx.doi.org/10.15673/gpmf.v21i3.2230.

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Preservation of initially high quality of the pastry based on the natural ingredients throughout their shelf-life is amajor factor to ensure their competitiveness. One of the effective ways of solving this task is using the types of wheatflour with specific characteristics. Differential approach to the technological characteristics of flour, depending onbaked goods types, makes it possible to ensure the stability of the technological process and the quality of the producedproducts without usage of inorganic improvers. Among the types of wheat flour with specific characteristics the flour ofwax

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Omaralieva, A. M., Zh T. Botbaeva, M. T. Agedilova, M. B. Abilova, and A. E. Zhanaidarova. "Influence of microwave processing of leguminous crops on the properties of gluten-free flour." BULLETIN of the L.N. Gumilyov Eurasian National University. BIOSCIENCE Series 137, no. 4 (2021): 75–83. http://dx.doi.org/10.32523/2616-7034-2021-137-4-75-83.

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In the article, flour from leguminous crops is offered as gluten-free flour for dietary nutrition of patients with celiac disease. For the nutrition of this category of people, it is necessary to use those crops and products from them that do not contain gluten. There is proposed a leguminous chickpea crop of the MIRAS 07 variety of domestic selection as an object of the study. The article presents microstructural data of microwave processed chickpeas of the Miras 07 variety. Studies were conducted on microwave processing of chickpeas of the MIRAS 07 variety for 3-5 minutes in comparison with

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