The physicochemical properties and in vitro digestibility of selected cereals, tubers and legumes grown in China

Food Chemistry

Volumn 99, Issue 3, 2006, Pages 470-477

  Liu, Q ^a   Donner, E ^a   Yin, Y ^b,c   Huang, R L ^b   Fan, M Z ^d  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^b INSTITUTE OF GEOLOGY AND GEOPHYSICS   (China)

^c HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^d UNIVERSITY OF GUELPH   (Canada)

Author keywords

Cereal; DSC; Flour; Gelatinization; Legume starch digestibility; Pasting properties; Retrogradation; RVA; Tuber

Indexed keywords

STARCH;

ARTICLE; CEREAL; CHINA; DIGESTION; FLOW KINETICS; FLUOR; FOOD ANALYSIS; FOOD QUALITY; GELATINIZATION; LEGUME; PHYSICAL CHEMISTRY; PLANT GROWTH; TEMPERATURE; TUBER (GENUS);

TUBER (TRUFFLE);

EID: 33646532458     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.08.008     Document Type: Article

References (14)

1. AACC. (2000). Approved methods of the AACC (10th ed.). St. Paul, MN.
2. Björck I., and Asp N.-G. Controlling the nutritional properties of starch in foods - a challenge to the food industry. Trends in Food Science and Technology 5 (1994) 213-218
3. Botham R.L., Morris V.J., Noel T.R., and Ring S.G. A study on the in vivo digestibility of retrograded starch. Carbohydrate Polymers 29 (1996) 347-352
4. Hu P., Zhao H., Duan Z., Zhang L., and Wu D. Starch digestibility and the estimated glycemic score of different types of rice differing in amylose contents. Journal of Cereal Science 40 3 (2004) 231-237
5. Jane J. Starch: structure and properties. In: Tomasik P. (Ed). Chemical and functional properties of food saccharides (2004), CRC Press, Boca Raton
6. Jenkins D.J.A., Wolever T.M.S., Taylor R.H., Ghafari H., Barker H.M., Fielden H., Baldwin J.M., Bowling A.C., Newman H.C., Jenkins A.L., and Golf D.V. Glycemic index of foods: a physiological basis for carbohydrate exchange. American Journal of Clinical Nutrition 34 (1981) 362-366
7. Kingman S.M., and Englyst H.N. The influence of food preparation methods on the in vitro digestibility of starch in potatoes. Food Chemistry 49 (1994) 181-186
8. Liu Q., Weber E., Fan M., and Yada R. Physicochemical properties of potato dry matter isolated from various cultivars at different times during growth. Food (Zywnoość) 4 33 (2002) 181-190
9. Liu Q., Weber E., Currie V., and Yada R. Physicochemical properties of starches during potato growth. Carbohydrate Polymers 51 (2003) 213-221
10. Liu Q., and Thompson D. Retrogradation of waxy maize starches following different gelatinization heat treatments. Cereal Chemistry 75 (1998) 868-874
11. Madhusudhan B., and Tharanathan R.N. Legume and cereal starches - why differences in digestibility? - Part II. Isolation and characterization of starches from rice (O. sativa) and ragi (finger millet, E. coracana). Carbohydrate Polymers 28 (1995) 153-158
12. Ring S.G., Gee J.M., Whittam M., Orford P., and Johnson I.T. Resistant starch: its chemical form in foodstuffs and effect on digestibility in vitro. Food Chemistry 28 (1988) 97-109
13. van der Merwe B., Erasmus C., and Taylor J.R.N. African maize porridge: a food with slow in vitro starch digestibility. Food Chemistry 72 (2001) 347-353
14. Wood P.J. Relationships between solution properties of cereal β-glucans and physiological effects - a review. Trends in Food Science and Technology 15 6 (2004) 313-320