The Experts below are selected from a list of 273 Experts worldwide ranked by ideXlab platform

Ashley - One of the best experts on this subject based on the ideXlab platform.

Aham - One of the best experts on this subject based on the ideXlab platform.

Erno Salminen - One of the best experts on this subject based on the ideXlab platform.

  • Influence of different processing methods on the glycemic index of potato (Nicola)
    Journal of Food Composition and Analysis, 2006
    Co-Authors: R Tahvonen, Jukka Sihvonen, R-m Hietanen, Erno Salminen
    Abstract:

    Abstract Potato is a food which yields very variable glycemic responses. It makes a major contribution to total starch intake and the share of processed potato products is growing. The aim of the study was to determine the effects of processing and storage on the glycemic indices (GIs) of industrially processed potato products. Two groups (11 and 10 volunteer subjects) attended a glucose tolerance test and glycemic response test of 4 and 3 processed potato products, respectively. GIs of different potato products were calculated for each subject using their own glucose tolerance test and glycemic responses for test meals and averages calculated for each product. GIs of freshly prepared potato products were high: steam boiled potatoes 104±39, oven-baked Casserole 95±30 (carbo-peeled sliced potato) and mashed potatoes 106±42. GIs of cooled and cold stored potato products were intermediate, potato cubes served cold 76±32 and cooled, reheated oven-baked Casseroles 73±25 (carbo-peeled sliced potato), 75±17 (carbo-peeled mashed potato) and 81±28 (steam-peeled mashed potato). Cooling and cold storage decreased GIs significantly (steam boiled potatoes vs. steam boiled potato cubes ( P = 0.01 ), freshly served Casserole made of sliced potatoes vs. Casserole cooled, cold stored and reheated P = 0.01 ). Conclusion Cooking method, peeling method, or slicing or mashing did not affect the GIs. Cooling and cold storage, despite reheating, lowered GIs of potato products by about 25%.

  • Influence of different processing methods on the glycemic index of potato (Nicola)
    Journal of Food Composition and Analysis, 2006
    Co-Authors: R Tahvonen, Jukka Sihvonen, R-m Hietanen, Erno Salminen
    Abstract:

    Potato is a food which yields very variable glycemic responses. It makes a major contribution to total starch intake and the share of processed potato products is growing. The aim of the study was to determine the effects of processing and storage on the glycemic indices (GIs) of industrially processed potato products. Two groups (11 and 10 volunteer subjects) attended a glucose tolerance test and glycemic response test of 4 and 3 processed potato products, respectively. GIs of different potato products were calculated for each subject using their own glucose tolerance test and glycemic responses for test meals and averages calculated for each product. GIs of freshly prepared potato products were high: steam boiled potatoes 104±39, oven-baked Casserole 95±30 (carbo-peeled sliced potato) and mashed potatoes 106±42. GIs of cooled and cold stored potato products were intermediate, potato cubes served cold 76±32 and cooled, reheated oven-baked Casseroles 73±25 (carbo-peeled sliced potato), 75±17 (carbo-peeled mashed potato) and 81±28 (steam-peeled mashed potato). Cooling and cold storage decreased GIs significantly (steam boiled potatoes vs. steam boiled potato cubes ( P = 0.01), freshly served Casserole made of sliced potatoes vs. Casserole cooled, cold stored and reheated P = 0.01). Conclusion: Cooking method, peeling method, or slicing or mashing did not affect the GIs. Cooling and cold storage, despite reheating, lowered GIs of potato products by about 25%. © 2006 Elsevier Inc. All rights reserved.

T L Cummings - One of the best experts on this subject based on the ideXlab platform.

  • effect of xylose on sheepmeat flavors in Casserole style cooking
    Journal of Food Science, 2008
    Co-Authors: O A Young, T L Cummings
    Abstract:

    ABSTRACT:  Five-carbon sugars affect cooked meat flavor by the Maillard reaction. This research extends to the effects of pH and cooking temperature on meaty and species flavor, sweetness, barnyard, and rancid flavor in sheepmeat. Glucose and xylose were each blended into ground longissimus meat to 0%, 0.5%, or 1% and heated to 75 °C. Xylose treatments browned more than glucose treatments, and xylose flavor effects were more marked. With xylose, sheepmeat flavor declined significantly, but meaty flavor also declined. Differences were marked between pH 5.93 and 6.52, but pH effects at lower pHs were more subtle. Sweetness increased in many treatments, suggesting that 75 °C did not fully exploit the Maillard reaction. Therefore, pressure-cooked Casserole treatments, chilled and frozen, were used to study the effects of xylose, packaging, and storage time on flavor. There were no flavor differences due to chill packaging (foil laminate compared with barrier bag) (not significant). Xylose addition reduced sheepmeat flavor by 24% on the 1 to 9 intensity scale (P < 0.001), while meaty flavor and sweetness were unaffected. Rancid flavor was reduced by xylose addition (P < 0.01), and the reduction in barnyard flavor approached significance (P= 0.07). Chilled storage time to 29 d did not affect any attribute. In the frozen Casserole trial (stored exposed to air), xylose had no significant flavor effects (all P≥ 0.38). However, storage to 71 d increased the rancid flavor score from a negligible 0.06 to 0.60 (P= 0.04), suggesting that rancidity development swamped more subtle effects.

  • Effect of Xylose on Sheepmeat Flavors in Casserole‐Style Cooking
    Journal of Food Science, 2008
    Co-Authors: O A Young, T L Cummings
    Abstract:

    ABSTRACT:  Five-carbon sugars affect cooked meat flavor by the Maillard reaction. This research extends to the effects of pH and cooking temperature on meaty and species flavor, sweetness, barnyard, and rancid flavor in sheepmeat. Glucose and xylose were each blended into ground longissimus meat to 0%, 0.5%, or 1% and heated to 75 °C. Xylose treatments browned more than glucose treatments, and xylose flavor effects were more marked. With xylose, sheepmeat flavor declined significantly, but meaty flavor also declined. Differences were marked between pH 5.93 and 6.52, but pH effects at lower pHs were more subtle. Sweetness increased in many treatments, suggesting that 75 °C did not fully exploit the Maillard reaction. Therefore, pressure-cooked Casserole treatments, chilled and frozen, were used to study the effects of xylose, packaging, and storage time on flavor. There were no flavor differences due to chill packaging (foil laminate compared with barrier bag) (not significant). Xylose addition reduced sheepmeat flavor by 24% on the 1 to 9 intensity scale (P < 0.001), while meaty flavor and sweetness were unaffected. Rancid flavor was reduced by xylose addition (P < 0.01), and the reduction in barnyard flavor approached significance (P= 0.07). Chilled storage time to 29 d did not affect any attribute. In the frozen Casserole trial (stored exposed to air), xylose had no significant flavor effects (all P≥ 0.38). However, storage to 71 d increased the rancid flavor score from a negligible 0.06 to 0.60 (P= 0.04), suggesting that rancidity development swamped more subtle effects.

R Tahvonen - One of the best experts on this subject based on the ideXlab platform.

  • Influence of different processing methods on the glycemic index of potato (Nicola)
    Journal of Food Composition and Analysis, 2006
    Co-Authors: R Tahvonen, Jukka Sihvonen, R-m Hietanen, Erno Salminen
    Abstract:

    Abstract Potato is a food which yields very variable glycemic responses. It makes a major contribution to total starch intake and the share of processed potato products is growing. The aim of the study was to determine the effects of processing and storage on the glycemic indices (GIs) of industrially processed potato products. Two groups (11 and 10 volunteer subjects) attended a glucose tolerance test and glycemic response test of 4 and 3 processed potato products, respectively. GIs of different potato products were calculated for each subject using their own glucose tolerance test and glycemic responses for test meals and averages calculated for each product. GIs of freshly prepared potato products were high: steam boiled potatoes 104±39, oven-baked Casserole 95±30 (carbo-peeled sliced potato) and mashed potatoes 106±42. GIs of cooled and cold stored potato products were intermediate, potato cubes served cold 76±32 and cooled, reheated oven-baked Casseroles 73±25 (carbo-peeled sliced potato), 75±17 (carbo-peeled mashed potato) and 81±28 (steam-peeled mashed potato). Cooling and cold storage decreased GIs significantly (steam boiled potatoes vs. steam boiled potato cubes ( P = 0.01 ), freshly served Casserole made of sliced potatoes vs. Casserole cooled, cold stored and reheated P = 0.01 ). Conclusion Cooking method, peeling method, or slicing or mashing did not affect the GIs. Cooling and cold storage, despite reheating, lowered GIs of potato products by about 25%.

  • Influence of different processing methods on the glycemic index of potato (Nicola)
    Journal of Food Composition and Analysis, 2006
    Co-Authors: R Tahvonen, Jukka Sihvonen, R-m Hietanen, Erno Salminen
    Abstract:

    Potato is a food which yields very variable glycemic responses. It makes a major contribution to total starch intake and the share of processed potato products is growing. The aim of the study was to determine the effects of processing and storage on the glycemic indices (GIs) of industrially processed potato products. Two groups (11 and 10 volunteer subjects) attended a glucose tolerance test and glycemic response test of 4 and 3 processed potato products, respectively. GIs of different potato products were calculated for each subject using their own glucose tolerance test and glycemic responses for test meals and averages calculated for each product. GIs of freshly prepared potato products were high: steam boiled potatoes 104±39, oven-baked Casserole 95±30 (carbo-peeled sliced potato) and mashed potatoes 106±42. GIs of cooled and cold stored potato products were intermediate, potato cubes served cold 76±32 and cooled, reheated oven-baked Casseroles 73±25 (carbo-peeled sliced potato), 75±17 (carbo-peeled mashed potato) and 81±28 (steam-peeled mashed potato). Cooling and cold storage decreased GIs significantly (steam boiled potatoes vs. steam boiled potato cubes ( P = 0.01), freshly served Casserole made of sliced potatoes vs. Casserole cooled, cold stored and reheated P = 0.01). Conclusion: Cooking method, peeling method, or slicing or mashing did not affect the GIs. Cooling and cold storage, despite reheating, lowered GIs of potato products by about 25%. © 2006 Elsevier Inc. All rights reserved.