Relevant bibliographies by topics / SORGHUM, GLYCEMIC INDEX, RESISTANT STARCH

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Academic literature on the topic 'SORGHUM, GLYCEMIC INDEX, RESISTANT STARCH'

Author: Grafiati

Published: 4 June 2021

Last updated: 19 February 2022

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Journal articles on the topic "SORGHUM, GLYCEMIC INDEX, RESISTANT STARCH"

Puruhita, Tri Kusuma Agung. "INDEKS GLIKEMIK COOKIES SORGUM (SORGHUM BICOLOR) DENGAN PENAMBAHAN TEPUNG KACANG MERAH (PHASEOLUS VULGARIS) PRATANAK." JURNAL RISET GIZI 8, no. 2 (2020): 129–34. http://dx.doi.org/10.31983/jrg.v8i2.6341.

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Background: The prevalence of diabetes is increasing, one of the pillars of intervention is the provision of high-fiber or complex carbohydrates food. Sorghum as local food has the potential to manufacture as cookies diabetes because it contains fiber and low glycemic index. Foods with a low glycemic index help to prevent against high blood glucose fluctuation. Levels of resistant starch can be improved with the addition of parboiled red beans fluor. Parboiled process aims to improve the digestibility and resistant starch level of red beans. Objective: Determine parboiled red beans fluor % add

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Otemuyiwa, Israel Olusegun, Adedayo Muideen Sanni, and Emmanuel Ayorinde Oyewumi. "Comparative Study of Starch Characteristics, In-Vitro Starch Digestibility and Glycemic Index of Some Starchy Foods Consumed in Nigeria." Food Science and Nutrition Studies 1, no. 2 (2017): 61. http://dx.doi.org/10.22158/fsns.v1n2p61.

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The study investigated the carbohydrate characteristics and in-vitro starch digestibility of some starchy food consumed in Nigeria. Ten foods samples (cassava, yam, red and white sorghum, rice, plantain, banana, semovita, noodles and bread) were selected. The content of starch, amylose and sugar were determined by colorimetric method, in vitro rate of starch hydrolysis was evaluated by multi-enzyme digestion method over a period of two hours, the glucose released was estimated by colorimetric method and was compared to the reference food (bread). The result showed that the p

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dos Reis Gallo, Lorenza Rodrigues, Caio Eduardo Gonçalves Reis, Márcio Antônio Mendonça, Vera Sônia Nunes da Silva, Maria Teresa Bertoldo Pacheco, and Raquel Braz Assunção Botelho. "Impact of Gluten-Free Sorghum Bread Genotypes on Glycemic and Antioxidant Responses in Healthy Adults." Foods 10, no. 10 (2021): 2256. http://dx.doi.org/10.3390/foods10102256.

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Sorghum is used to provide good quality gluten-free products due to phytochemicals and low glycemic index (GI). This study aimed to determine the chemical composition, the antioxidant activity and capacity, and the glycemic and insulinemic responses of gluten-free (GF) sorghum bread. GF bread samples were produced with three different sorghum genotypes. The samples were analyzed for chemical composition, resistant starch and dietary fiber content; antioxidant activity by ORAC; antioxidant capacity by FRAP; GI; and insulinemic responses. This double-blind, crossover, randomized clinical trial w

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Lemlioglu-Austin, Dilek, Nancy D. Turner, Cassandra M. McDonough, and Lloyd W. Rooney. "Effects of Sorghum [Sorghum bicolor (L.) Moench] Crude Extracts on Starch Digestibility, Estimated Glycemic Index (EGI), and Resistant Starch (RS) Contents of Porridges." Molecules 17, no. 9 (2012): 11124–38. http://dx.doi.org/10.3390/molecules170911124.

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Afandi, Frendy Ahmad, Christofora Hanny Wijaya, Didah Nur Faridah, Nugraha Edhi Suyatma, and Anuraga Jayanegara. "Evaluation of Various Starchy Foods: A Systematic Review and Meta-Analysis on Chemical Properties Affecting the Glycemic Index Values Based on In Vitro and In Vivo Experiments." Foods 10, no. 2 (2021): 364. http://dx.doi.org/10.3390/foods10020364.

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The chemical properties that serve as major determinants for the glycemic index (GI) of starchy food and recommended low-GI, carbohydrate-based foods have remained enigmatic. This present work performed a systematic assessment of linkages between chemical properties of foods and GI, and selected low-GI starchy foods. The data were sourced from literature published in various scientific journals. In total, 57 relevant studies and 936 data points were integrated into a database. Both in vitro and in vivo studies on GI values were included. The database was subsequently subjected to a meta-analys

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Shaikh, Faiza, Tahira Mohsin Ali, Ghulam Mustafa, and Abid Hasnain. "Comparative study on effects of citric and lactic acid treatment on morphological, functional, resistant starch fraction and glycemic index of corn and sorghum starches." International Journal of Biological Macromolecules 135 (August 2019): 314–27. http://dx.doi.org/10.1016/j.ijbiomac.2019.05.115.

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Nathakattur Saravanabavan, Sanddhya, Meera Manchanahally Shivanna, and Sila Bhattacharya. "Effect of popping on sorghum starch digestibility and predicted glycemic index." Journal of Food Science and Technology 50, no. 2 (2011): 387–92. http://dx.doi.org/10.1007/s13197-011-0336-x.

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Kendall, Cyril W. C., Azadeh Emam, Livia S. A. Augustin, and David J. A. Jenkins. "Resistant Starches and Health." Journal of AOAC INTERNATIONAL 87, no. 3 (2004): 769–74. http://dx.doi.org/10.1093/jaoac/87.3.769.

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Abstract It was initially hypothesized that resistant starches, i.e., starch that enters the colon, would have protective effects on chronic colonic diseases, including reduction of colon cancer risk and in the treatment of ulcerative colitis. Recent studies have confirmed the ability of resistant starch to increase fecal bulk, increase the molar ratio of butyrate in relation to other short-chain fatty acids, and dilute fecal bile acids. However the ability of resistant starch to reduce luminal concentrations of compounds that are damaging to the colonic mucosa, including fecal ammonia, phenol

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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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Odenigbo, Amaka, Jamshid Rahimi, Michael Ngadi, Somaia Amer, and Arif Mustafa. "Starch digestibility and predicted glycemic index of fried sweet potato cultivars." Functional Foods in Health and Disease 2, no. 7 (2012): 280. http://dx.doi.org/10.31989/ffhd.v2i7.83.

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Background: Sweet potato (Ipomoea batatas L.) is a very rich source of starch. There is increased interest in starch digestibility and the prevention and management of metabolic diseases.Objective: The aim of this study was to evaluate the levels of starch fractions and predicted glycemic index of different cultivars of sweet potato.Material and Method: French fries produced from five cultivars of sweet potato (‘Ginseng Red’, ‘Beauregard’, ‘White Travis’, ‘Georgia Jet clone #2010’ and ‘Georgia Jet’) were used. The level of total starch (TS), resistant starch (RS), digestible starch (DS), and s

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Dissertations / Theses on the topic "SORGHUM, GLYCEMIC INDEX, RESISTANT STARCH"

De, Castro Palomino Siller Angelina. "In vitro starch digestibility and estimated glycemic index of sorghum products." Thesis, Texas A&M University, 2003. http://hdl.handle.net/1969.1/5791.

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Fractions from white and tannin sorghums were processed into extrudates, thick porridges, and breads. The effects of sorghum type and fraction on the in vitro starch availability of the products were evaluated, and the estimated glycemic indexes (EGI) of the products were obtained. Sorghum extrudates were significantly more slowly digested than corn meal extrudates for all preparation methods (whole, cracked and decorticated kernels). Furthermore, tannin extrudates were less digestible than white sorghum extrudates. The soft endosperm nature of the tannin sorghum limited friction formation ins

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Dengo, Ana Laura. "Intakes of Carbohydrates and Resistant Starch Food Sources Among Regular Exercisers in Blacksburg, VA and San Jose, Costa Rica." Thesis, Virginia Tech, 2005. http://hdl.handle.net/10919/33795.

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Carbohydrates and fats are the main fuel sources for energy production during exercise. Consumption of low glycemic index foods slows digestion and absorption in the small intestine. The slow digestibility of resistant starch containing foods contributes to the slow and sustained release of glucose into the bloodstream, minimizing occurrence of hyperinsulinemia-induced suppression of lipolysis. The objectives of this study were to determine the consumption of resistant starch (RS) by regular exercisers (Blacksburg and San Jose (SJ)); and to analyze the eating and exercise habits of the subjec

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Brewer, Lauren Renee. "Linking cereal chemistry to nutrition: studies of wheat bran and resistant starch." Diss., Kansas State University, 2012. http://hdl.handle.net/2097/14193.

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Doctor of Philosophy Department of Grain Science and Industry Yong-Cheng Shi Wheat bran is high in dietary fiber. Resistant starch (RS) is considered a source of dietary fiber. Wheat bran and RS have different functional properties and may not have the same nutritional properties. This dissertation covers two areas of importance in cereal chemistry and human nutrition: wheat bran and RS. Wheat bran chemical and physical influence of nutritional components Wheat bran has become a hot topic due to positive nutritional correlations, and industrial /humanitarian needs for healthy ingre

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Al-Tamimi, Enas K. "Effect of resistant starch type 4 on glycemia and insulin sensitivity in young adults." Diss., Kansas State University, 2007. http://hdl.handle.net/2097/4220.

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Doctor of Philosophy Department of Human Nutrition Mark D. Haub Objective: The objective was to compare the postprandial glycemic and insulinemic responses to nutrition bars containing either cross-linked RS type 4 (RS4[subscript]XL) or standard wheat starch in normoglycemic adults (n=13; age= 27±5 yr; BMI=25±3 kg/m²). Methods: Volunteers completed three trials during which they consumed a glucose beverage (GLU), a puffed wheat control bar (PWB), and a bar containing RS4[subscript]XL matched for available carbohydrate content. Serial blood samples were collected over two hours a

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Aguiar, Elisabete Cristina Fonseca. "Study of rice varieties: chemical and nutritional facts." Master's thesis, Universidade de Aveiro, 2015. http://hdl.handle.net/10773/21566.

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Mestrado em Biotecnologia - Biotecnologia Alimentar Este estágio curricular foi desenvolvido em parceria com a Novarroz – Produtos Alimentares, S.A., uma empresa familiar cuja atividade principal é o processamento e comercialização de arroz e dos seus subprodutos. O arroz (Oryza sativa) é uma das mais importantes culturas de cereais e é consumido por 60% da população mundial, sendo uma das principais fontes de nutrientes e energia. Desta forma, o conhecimento da composição das variedades de arroz é de total importância para a Novarroz, Produtos Alimentares, S.A. Assim, este trabalho englobo

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SANTOS, Renata Oliveira. "Efeito da adi??o de farinha de araruta (Maranta arundinacea L.), nas propriedades f?sico-qu?micas, reol?gicas e funcionais de sobremesa l?ctea sabor baunilha." Universidade Federal Rural do Rio de Janeiro, 2017. https://tede.ufrrj.br/jspui/handle/jspui/2007.

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Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2017-08-29T18:10:46Z No. of bitstreams: 1 2017 - Renata Oliveira Santos.pdf: 1382777 bytes, checksum: 331bbbcbeb5b7d3a9f1d49008191a5b8 (MD5) Made available in DSpace on 2017-08-29T18:10:46Z (GMT). No. of bitstreams: 1 2017 - Renata Oliveira Santos.pdf: 1382777 bytes, checksum: 331bbbcbeb5b7d3a9f1d49008191a5b8 (MD5) Previous issue date: 2017-02-14 CAPES In the past few years the use of prebiotics in the making of dairy products has been gathering many supports, although the search for low cost raw-material to achieve that it sti

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Austin, Dilek. "The Effects of Sorghum [Sorghum Bicolor (L.) Moench] Phenolic Compounds on Starch Digestibility of Porridges." 2008. http://hdl.handle.net/1969.1/ETD-TAMU-2008-12-203.

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Two tannin sorghums, (high-tannin, black with tannin), high anthocyanin sorghum (black), and non-tannin sorghum (white) were used to investigate the effects of sorghum phenolic compounds on in vitro starch digestibility, estimated glycemic indices (EGI) and resistant starch contents (RS) of porridges. Sorghum varieties were chosen to have a wide range of total phenols (3-23 mg/g gallic acid) and tannin contents (0-34 mg catechin eq./g). Normal corn starch, enzyme resistant high amylose corn starch, and whole sorghum grains were cooked with the aqueous fraction of sorghum bran extracts obtained

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Wu, Ya-Hui, and 吳雅惠. "The Application and Development of Sorghum Resistant Starch in Low Glycemic Index Product." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/2f3fet.

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碩士 國立金門大學 食品科學系 103 Sorghum distillery residue (SDR) is a byproduct of wine, containing 9~13% of resistant starch and bioactive substances, resistant starch its low in calories, taste good products, with similar in dietary fiber physiology, can improve diabetes postprandial blood glucose level. The glycemic index (GI) value of commercially available healthy cooked flours were tested; the results were: barley flour was 148.14, wheat germ flour was 50.64, flaxseed flour was 9.72, black soybean flour was 9.11, and sorghum resistant starch was 39.71. The sorghum resistant starc

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Lin, Meng Hsueh Amanda, and 林孟雪. "Effects of common starchy foods and resistant starch addition on the glycemic index." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/46581127405254989936.

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博士 國立屏東科技大學 食品科學系所 98 The glycemic and insulinemic effects of foods may be relevant to the treatment and prevention of hyperglycemia, hyperinsulinemia and non-insulin-dependent diabetes mellitus (NIDDM), and associated complications. Therefore, any diet to counteract diabetes should be evaluated for its effects on glucose response and insulin secretion. It is urgent and necessary to continuously investigating the glycemic index (GI) values of foods in individual countries, especially the GI of agricultural products. To do this, the methodology regarding to determine the GI values o

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Yeh, Guei-Ling, and 葉桂凌. "Effects of Soy Flour and Resistant Starch on Quality of Low Glycemic Index Cookie Bar." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/00298147048260304629.

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碩士 國立臺灣海洋大學 食品科學系 96 The purpose of this thesis is to investigate the effects of partial substitution of flour with soy flour and resistant flour on the quality of low GI cookie bars. Addition of soy flour to the dough at different ratios ( 0, 10, 30, 50%) showed the following effects on the low GI cookie bar’s textural characteristics. Cutting force is increased from 1072 to 2002 g, cookie bar length is decreased from 5.75 to 5.41 cm and cookie bar width is decreased from 4.18 to 3.70 cm, reapectively. In term of physical appearance, lightness of the cookie bar showed a negative c

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