Impact of Clitoria ternatea (butterfly pea)flower on in vitro starch digestibility, texture and sensory attributes of cooked rice using domestic cooking methods

Food Chemistry

Volumn 295, Issue , 2019, Pages 646-652

  Chusak, Charoonsri ^a   Ying, Jowynn Ang Yu ^b   Zhien, Joseph Lim ^b   Pasukamonset, Porntip ^c   Henry, Christiani Jeyakumar ^b,d   Ngamukote, Sathaporn ^a   Adisakwattana, Sirichai ^a  

^a CHULALONGKORN UNIVERSITY   (Thailand)

^b AGENCY FOR SCIENCE   (Singapore)

^c KASETSART UNIVERSITY   (Thailand)

^d NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Clitoria ternatea; Cooked rice; In vitro starch digestibility

Indexed keywords

TEXTURES;

CLITORIA TERNATEA; COOKED RICE; DOMESTIC COOKING; IN-VITRO; OVERALL ACCEPTABILITY; SENSORY ATTRIBUTES; STARCH DIGESTIBILITIES; TEXTURAL CHARACTERISTIC;

STARCH;

(KAEMFEROL 3 O (2 RHAMNOSYL)RUTINOSIDE; AMYLASE; ANTHOCYANIN; CATECHIN 7 O BETA GLUCOSIDE; DELPHINIDIN 3 GLUCOSIDE; GALLIC ACID; KAEMFEROL 3 O RUTINOSIDE; PHENOL DERIVATIVE; QUERCETIN TRIGLYCOSIDE; STARCH; SYRINGETIN 3 O GLUCOSIDE; UNCLASSIFIED DRUG;

ADULT; AROMA; ARTICLE; CLITORIA TERNATEA; COMPARATIVE STUDY; CONTROLLED STUDY; COOKING; DIGESTION; FEMALE; FLOWER; FOOD TEXTURE; IN VITRO STUDY; MALE; NONHUMAN; RICE; SENSORY EVALUATION; TASTE; CHEMISTRY; METABOLISM; ORYZA; PEA; PERCEPTIVE THRESHOLD; PROCEDURES;

ANTHOCYANINS; COOKING; FLOWERS; ORYZA; PEAS; PHENOLS; SENSORY THRESHOLDS; STARCH; TASTE;

EID: 85067540847     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2019.05.157     Document Type: Article

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