Physicochemical characteristics of rice starch supplemented with dietary fibre

Food Chemistry

Volumn 127, Issue 1, 2011, Pages 153-158

  Lai, Phoency ^a   Li, Ken Yuon ^b   Lu, Shin ^c   Chen, Hua Han ^d  

^a PROVIDENCE UNIVERSITY   (Taiwan)

^b TUNGHAI UNIVERSITY   (Taiwan)

^c China Grain Products Research and Development Institute   (Taiwan)

^d NATIONAL PENGHU UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

Author keywords

Dietary fibre; Pasting; Rheological; Rice starch

Indexed keywords

ARABINOXYLANS; DIETARY FIBRE; DRY STARCH; MOLAR RATIO; PASTING; PASTING VISCOSITIES; PHYSICOCHEMICAL CHARACTERISTICS; RELAXATION MEASUREMENTS; RHEOLOGICAL; RHEOLOGICAL CHARACTERISTICS; RHEOLOGICAL PARAMETER; RHEOLOGICAL PROPERTY; RICE CULTIVARS; RICE FLOUR; RICE STARCH; SETBACK VISCOSITY; SIGNIFICANT FACTORS; STARCH GELS; SWELLING POWER; WATER MOBILITY;

BIOMATERIALS; FIBERS; GELS; NUCLEAR MAGNETIC RESONANCE; RESONANCE; RHEOLOGY; VISCOSITY;

STARCH;

ARABINOSE; GLUCAN; STARCH; XYLOSE;

ARTICLE; DIETARY FIBER; FLOW KINETICS; FLUOR; GEL; PHYSICAL CHEMISTRY; SOLUBILITY; VISCOSITY;

EID: 79951513912     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.12.116     Document Type: Article

References (45)

1. AACC Report The definition of dietary fiber Cereal Foods World 46 3 2001 112 126
2. A. Abdul-Hamid, and Y.S. Luan Functional properties of dietary fiber prepared from defatted rice bran Food Chemistry 68 2000 15 19 (Pubitemid 29488672)
3. P.S. Belton, A.M. Gil, G.A. Webb, and D. Rutledge Magnetic resonance in food science: Latest developments (proceedings held in Paris) 2002 The Royal Society of Chemistry Cambridge
4. C.G. Biliaderis, I. Arvanitoyannis, M.S. Izydorczyk, and D.J. Prokopowich Effect of hydrocolloids on gelatinization and structure formation in concentrated waxy maize and wheat starch gels Starch 49 1997 278 283 (Pubitemid 127639313)
5. M. Bonnand-Ducasse, G. Della Valle, J. Lefebvre, and L. Saulnier Effect of wheat dietary fibres on bread dough development and rheological properties Journal of Cereal Science 52 2010 200 206
6. D.M.J. dos Santos, and L. da Silva Influence of pentosans on the rheological and thermal properties of starch isolated from two different wheat varieties P.A. Williams, G.O. Phillips, Gums and stabilisers for the food industry Vol. 11 2002 Royal Society of Chemistry Cambridge 137 144
7. M. Dreher Food sources and uses of dietary fiber S.S. Cho, L. Prosky, M. Dreher, Complex carbohydrate in foods 1999 Marcel Dekker New York 327 371
8. M. Dubois, K.A. Gilles, J.K. Hamilton, P.A. Rebers, and F. Smith Colorimetric method for determination of sugars and related substances Analytical Chemistry 28 1956 350 356
9. M. Elleuch, D. Bedigian, O. Roiseux, S. Besbes, C. Blecker, and H. Attia Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review Food Chemistry 124 2 2011 411 421
10. G.B. Fincher, and B.A. Stone Cell walls and their components in cereal grain technology Y. Pomeranz, Advances in cereal science and technology 1986 Am. Assoc. Cereal Chem. St. Paul, MN 207 241
11. Food and Nutrition Board, Institute of Medicine (2001). Dietary reference intakes. Proposed definition of dietary fiber. A report of the panel on the definition of dietary fiber and the standing committee on the scientific evaluation of dietary reference intakes. Washington, DC: National Academy Press.
12. D.D. Gallaher Dietary fiber and its physiological effects M.K. Schmidl, T.P. Labuza, Essentials of functional foods 2000 Aspen Publishers, Inc. Maryland 273 292
13. J. Gelroth, and G.R. Ranhotra S.S. Cho, M.L. Dreher, Handbook of dietary fibre 2001 Marcel Dekker Inc. New York
14. U. Girhammar, M. Nakamura, and B.M. Nair Water soluble pentosans from wheat and rye - Chemical composition and some physical properties in solution G.O. Phillips, D.J. Wedlock, P.A. Williams, Gums and stabilisers for the food industry Vol. 3 1986 Elsevier Applied Science Publishers London 123 134
15. N. Grigelmo-Miguel, and Q. Martina-Belloso Influence of fruit dietary fiber addition on physical and sensorial properties of strawberry jams Journal of Food Engineering 41 1999 13 21
16. M. Gudmundsson, A.C. Eliasson, S. Bengtsson, and P. Aman The effects of water soluble arabinoxylan on gelatinization and retrogradation of starch Starch 43 1991 5 10
17. M.S. Izydorczyk, and C.G. Biliaderis Influence of structure on the physicochemical properties of wheat arabinoxylan Carbohydrate Polymers 17 3 1992 237 247
18. M.S. Izydorczyk, and C.G. Biliaderis Cereal arabinoxylans: Advances in structure and physicochemical properties Carbohydrate Polymers 28 1995 33 48
19. Juliano, B. O. (1985a). Polysaccharides, proteins, and lipids of rice. In B. O. Juliano (Eds.), Rice: Chemistry and technology (2nd ed.; pp. 59-174). Minnesota: The American Association of Cereal Chemists, Inc.
20. B.O. Juliano Criteria and tests for rice grain qualities B.O. Juliano, Rice: Chemistry and technology 1985 The American Association of Cereal Chemists, Inc. Minnesota 443 524
21. C.J.A.M. Keetles, T. van Vilet, and P. Walstra Gelation and retrogradation of concentrated starch systems: 1. Gelation Food Hydrocolloids 10 1996 343 353 (Pubitemid 126818470)
22. S.K. Kim, and B.L. D'Appolonia Effect of pentosans on the retrogradation of wheat starch gels Cereal Chemistry 54 1977 150 160
23. V.M.F. Lai, D. Halim, and C.Y. Lii Effects of flour compositions and thermal variables on the thermodynamic and kinetic properties during gelatinization of rice flours V.P. Yuryev, S. Cesro, W.J. Bergthaller, Starch and starch containing origins - Structure, properties and new technologies 2002 Nova Science publishers, Inc. New York 297 311
24. V.M.F. Lai, S. Lu, W.H. He, and H.H. Chen Non-starch polysaccharide compositions of rice grains with respect to rice variety and degree of milling Food Chemistry 101 2007 1205 1210 (Pubitemid 44437633)
25. S.C. Lee, F. Rodriguez, and M. Storey Determination of soluble and insoluble dietary fiber in psyllium-containing cereal products Journal of AOAC International 78 1995 724 729
26. C.Y. Lii, V.M.F. Lai, S. Lu, and M.L. Tsai Correlation between the physical property, eating quality and the molecular structure of rice-starch systems ywność Technologia Jakość (Food Technology Quality) (Poland) 4 17 1998 72 86
27. C.Y. Lii, Y.Y. Shao, and K.H. Tseng Gelation mechanism and rheological properties of rice starch Cereal Chemistry 72 1995 393 400
28. S. Lu, L.N. Chen, and C.Y. Lii Correlations between the fine structure, physicochemical properties and retrogradation of amylopectins from Taiwan rice varieties Cereal Chemistry 74 1997 34 39 (Pubitemid 27402881)
29. J.I. Mann, and J.H. Cummings Possible implications for health of the different definitions of dietary fibre Nutrition, Metabolism and Cardiovascular Diseases 19 2009 226 229
30. C.I. Onwulata, R.P. Konstange, E.D. Strange, P.W. Smith, and V.H. Holsinger High-fiber snacks extruded from triticale and wheat formulations Cereal Food World 45 10 2000 470 473
31. A. Rolée, and M. Le Meste Effect of moisture content on the thermomechanical behavior of concentrated wheat starch-water preparations Cereal Chemistry 76 3 1999 452 458 (Pubitemid 29244955)
32. D.N. Rutledge A windows program for relaxation parameter estimation D.N. Rutledge, Signal treatment and signal analysis in NMR 1996 Elsevier Science Publishers Amsterdam
33. A. Sangnark, and A. Noomhorm Effect of particle sizes on functional properties of dietary fibre prepared from sugarcane bagasse Food Chemistry 80 2003 221 229 (Pubitemid 35463096)
34. T. Sasaki, K. Kohyama, and T. Yasui Effect of water-soluble and insoluble non-starch polysaccharides isolated from wheat flour on the rheological properties of wheat starch gel Carbohydrate Polymers 57 2004 451 458
35. T. Sasaki, T. Yasui, and J. Matsuki Influence of non-starch polysaccharides isolated from wheat flour on the gelatinization and gelation of wheat starches Food Hydrocolloids 14 2000 295 303
36. M. Shirakawa, Y. Uno, K. Yamatoya, and K. Nishinari Rheological and thermal studies on the sol-gel transition of aqueous solutions of enzymatically modified xyloglucan P.A. Williams, G.O. Phillips, Gums and stabilisers for the food industry Vol. 9 1998 The Royal Society of Chemistry Cambridge 94 103
37. R.F. Tester, and W.R. Morrison Swelling and gelatinization of cereal starches. Effects of amylopectin, amylase, and lipids Cereal Chemistry 67 1990 551 557
38. J.Y. Thebaudin, A.C. Lefebvre, M. Harrington, and C.M. Bourgeois Dietary fibres: Nutritional and technological interest Trends in Food Science and Technology 8 1997 41 49
39. J.L. Vetter Fibre as a food ingredient Food Technology 41 1984 64 69
40. H.C. Wilkinson, and E.T. Champagne Value-added rice products in today's market Cereal Foods World 49 2004 134 138 (Pubitemid 38838068)
41. P.C. Williams, F.D. Kuzina, and I. Hlynka A rapid colorimetric procedure for estimating the amylose content of starches and flour Cereal Chemistry 47 4 1970 411 421
42. C.C. Yang, H.M. Lai, and C.Y. Lii The modified alkaline steeping method for the isolation of rice starch Food Science (Taiwan) 11 1984 158 171
43. K. Yoshizawa, and Y. Ogawa Rice in brewing E.T. Champagne, Rice: Chemistry and technology 3rd ed. 2004 Eagan Press Minnesota 541 567
44. M. Yoshimura, T. Takaya, and K. Nishinari Effects of konjac-glucomannan on the gelatinization and retrogradation of corn starch as determined by rheology and differential scanning calorimetry Journal of Agriculture and Food Chemistry 44 1996 2970 2976 (Pubitemid 126454590)
45. M. Zeng, C.F. Morris, I.L. Batey, and C.W. Wrigley Sources of variation for starch gelatinization, pasting, and gelation properties in wheat Cereal Chemistry 74 1997 63 71 (Pubitemid 27402885)