Resistant Starch Modified Cassava Flour (MOCAF) Improves Insulin Resistance
نویسندگان
چکیده
منابع مشابه
High pressure intensification of cassava resistant starch (RS3) yields.
Cassava starch, typically, has resistant starch type 3 (RS3) content of 2.4%. This paper shows that the RS3 yields can be substantially enhanced by debranching cassava starch using pullulanase followed by high pressure or cyclic high-pressure annealing. RS3 yield of 41.3% was obtained when annealing was carried out at 400MPa/60°C for 15 min, whereas it took nearly 8h to obtain the same yield un...
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The use of rice flour corn and cassava starch was evaluated in several formulations aiming to find a flour mixture to replace wheat flour in the production of free-gluten white bread. Production parameters were evaluated through sensory analysis. The resulting breads were evaluated taking into account physical parameters (crumb appearance, specific volume and moisture) and sensorial parameters ...
متن کاملChemical and functional properties of cassava starch, durum wheat semolina flour, and their blends
High-quality cassava starch (HQCS) produced from high-yielding low-cyanide improved cassava variety, TMS 30572, was mixed with durum wheat semolina (DWS) on a replacement basis to produce flour samples containing 0, 20, 30, 50, 70, and 100% cassava starch. They were analyzed for chemical composition (proximate, amylose, free sugars, starch, wet gluten, and cyanide) and functional properties (pa...
متن کاملSensory optimization of crackers developed from high‐quality cassava flour, starch, and prawn powder
Crackers produced from high-quality cassava flour (HQCF), cassava starch, and prawn powder were optimized based on sensory preference testing. Ten different formulations of crackers were produced using mixture design. These were subjected to sensory evaluation using attributes such as taste, crispiness, puffiness, and acceptability on a 7-point hedonic scale. A mean score of 4.7, 5.6, 5.2, and ...
متن کاملConsumption of both resistant starch and beta-glucan improves postprandial plasma glucose and insulin in women.
OBJECTIVE Consumption of a meal high in resistant starch or soluble fiber (beta-glucan) decreases peak insulin and glucose concentrations and areas under the curve (AUCs). The objective was to determine whether the effects of soluble fiber and resistant starch on glycemic variables are additive. RESEARCH DESIGN AND METHODS Ten normal-weight (43.5 years of age, BMI 22.0 kg/m2) and 10 overweigh...
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ژورنال
عنوان ژورنال: Asian Journal of Clinical Nutrition
سال: 2017
ISSN: 1992-1470
DOI: 10.3923/ajcn.2018.32.36