Journal ArticleDOI
Effect of soluble fibre (guar gum and carboxymethylcellulose) addition on technological, sensory and structural properties of durum wheat spaghetti
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In this article, carboxymethylcellulose sodium salt (CMC) and guar gum (GG) incorporation was found to significantly reduce the rate of in vitro starch digestion.About:
This article is published in Food Chemistry.The article was published on 2012-04-01. It has received 77 citations till now. The article focuses on the topics: Guar gum.read more
Citations
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Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: a review.
Deepak Mudgil,Sheweta Barak +1 more
TL;DR: Inclusion of indigestible carbohydrates as dietary fiber in daily diet imparts several health benefits such as prevention or reduction of bowel disorders, and decrease risk of coronary heart disease and type 2 diabetes.
Journal ArticleDOI
Mechanisms of starch digestion by α-amylase-Structural basis for kinetic properties.
TL;DR: The current classification of resistant starch types as RS1,2,3,4 should be replaced by one which recognizes the essential kinetic nature of RS, and that there are two fundamental origins for resistance based on rates-determining access/binding of enzyme to substrate and rate-d determining conversion of substrate to product once bound.
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Ready‐to‐eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks
Margaret A. Brennan,Margaret A. Brennan,Emma Derbyshire,Brijesh K. Tiwari,Charles S. Brennan,Charles S. Brennan +5 more
TL;DR: A review article explores some of the recent research in this field and illustrates opportunities by which the global food industry could react to consumers' requirements for healthful RTE snack products in the coming years as discussed by the authors.
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Sensory characteristics of wholegrain and bran-rich cereal foods: A review
Raija-Liisa Heiniö,Martijn W.J. Noort,Kati Katina,Syed Ariful Alam,Nesli Sozer,H.L. de Kock,M. Hersleth,Kaisa Poutanen,Kaisa Poutanen +8 more
TL;DR: This review deals with factors that differentiate the sensory properties of wholegrain and bran-rich foods from those of refined cereal foods.
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Resistant starch in food industry: A changing outlook for consumer and producer
Aziz Homayouni,Amir Amini,Ata Khodavirdivand Keshtiban,Amir Mohammad Mortazavian,Karim Esazadeh,Samira Pourmoradian +5 more
TL;DR: In this paper, the authors investigated the application of resistant starch in food technology, and briefly reviewed manufacturing, determining the amount of RS in the final product and prebiotic dosage needed to exert health benefits on the human gut as well.
References
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A life course approach to diet, nutrition and the prevention of chronic diseases.
TL;DR: Prevention will be the most cost-effective and feasible approach for many countries and should involve three mutually reinforcing strategies throughout life, starting in the antenatal period.
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Dietary fibres, fibre analogues, and glucose tolerance: importance of viscosity.
David J.A. Jenkins,Thomas M.S. Wolever,Anthony R. Leeds,Miguel A. Gassull,P Haisman,Dilawari Jb,D V Goff,Metz Gl,K. G. M. M. Alberti +8 more
TL;DR: Viscous types of dietary fibre are most likely to be therapeutically useful in modifying postprandial hyperglycaemia.
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Dietary fiber, inulin, and oligofructose: a review comparing their physiological effects
TL;DR: It is concluded from this review that "nondigestible fructo-oligosaccharides," even though they are not included in the carbohydrate fraction that is quantified as dietary fiber by classic analytical methods, have most of the physiological effects of a dietary fiber.