The Experts below are selected from a list of 12324 Experts worldwide ranked by ideXlab platform
J A Perezalvarez - One of the best experts on this subject based on the ideXlab platform.
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Resistant Starch as functional ingredient a review
Food Research International, 2010Co-Authors: Evangelica Fuenteszaragoza, M J Riquelmenavarrete, Elena Sanchezzapata, J A PerezalvarezAbstract:Dietary Starches are important sources of energy for many human societies and it is clear that they can also make quite specific contributions to health. Resistant Starch has received much attention for both its potential health benefits (similar to soluble fibre) and functional properties. Resistant Starch positively influences the functioning of the digestive tract, microbial flora, the blood cholesterol level, the glycemic index and assists in the control of diabetes. Apart from the potential health benefits of Resistant Starch, another positive advantage is its lower impact on the sensory properties of food compared with traditional sources of fibre, as whole grains, fruits or bran. Among its desirable physicochemical properties are its swelling capacity, viscosity, gel formation and water-binding capacity, which make it useful in a variety of foods. In this review, we discuss different types of Resistant Starch, food sources, and potential health benefits and food applications of Resistant Starch.
Nie Ling-hong - One of the best experts on this subject based on the ideXlab platform.
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Preparation and characteristics of Resistant Starch from Dioscorea opposita Thunb.
Science and Technology of Food Industry, 2008Co-Authors: Nie Ling-hongAbstract:Resistant Starch from Dioscorea opposita Thunb was prepared by acid-modifying and heat-moisture treatments.An orthogonal trial was conducted and the optimal parameters for preparation of Resistant Starch from Dioscorea opposita Thunb were investigated and resulted in the following optimum conditions of preparing potato Resistant Starch,such as ratio between potato Starch and water 1∶9,acid modification time 3h,HCl 3%,heat-moisture time 3.5h,and refrigeration time 36h,The output of Resistant Starch was 12.25%.Several qualities of RS were determined.Compared with the raw Starch of Dioscorea opposita Thunb,the acid-resistance and enzyme-resistance of RS were intensified,and moisture absorption of RS was increased.
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Study on Hot-press Preparation Conditions for Potato Resistant Starch
Journal of Anhui Agricultural Sciences, 2008Co-Authors: Nie Ling-hongAbstract:[Objective] The aim of the research was to increase the yield of potato Resistant Starch.[Method] With potato Starch as materials and the yield of Resistant Starch as evaluation index,the optimum preparation conditions for potato Resistant Starch were obtained through orthogonal test.[Result] The optimum preparation conditions for potato Resistant Starch were as follows: Starch milk concentration was 30 %,pH value of Starch milk was 6,hot-press temperature was 120 ℃,autoclaving time was 40 min and the yield of Resistant Starch was 9.77 %.[Conclusion] The times of heating-cooling treatment had greater effects on the formation of Resistant Starch.With the increasing of times,the quantity of the formed Resistant Starch was also increased.
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Preparation and Characteristics of Potato Resistant Starch
Journal of Anhui Agricultural Sciences, 2007Co-Authors: Nie Ling-hongAbstract:Potato Resistant Starch was prepared by acid-modifying and heat-moisture treatments.An orthogonal trial was conducted and the optimal parameters for preparation of potato Resistant Starch were investigated.The results showed that the optimum condition of preparing potato Resistant Starch was as following: ratio between potato Starch and water of 1∶9,acid modification time of 1.5 h,HCl concentration of 2%,heat-moisture time of 2.5 h,and refrigeration time of 36 h.Thus the output of Resistant Starch was 13.87%.Compared with the raw potato Starch,the acid-resistance and enzyme-resistance of RS were intensified,and moisture absorption of RS was increased.
Pushpa R Kulkarni - One of the best experts on this subject based on the ideXlab platform.
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Resistant Starch - A review
Comprehensive Reviews in Food Science and Food Safety, 2006Co-Authors: M.g. Sajilata, Rekha Satishchandra Singhal, Pushpa R KulkarniAbstract:The concept of Resistant Starch (RS) has evoked new interest in the bioavailability of Starch and in its use as a source of dietary fiber, particularly in adults. RS is now considered to provide functional properties and find applica- tions in a variety of foods. Types of RS, factors influencing their formation, consequence of such formation, their methods of preparation, their methods of estimation, and health benefits have been briefly discussed in this review.
Farooq Ahmad Masoodi - One of the best experts on this subject based on the ideXlab platform.
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preparation health benefits and applications of Resistant Starch a review
Starch-starke, 2016Co-Authors: Bilal Ahmad Ashwar, Adil Gani, Asima Shah, Idrees Ahmed Wani, Farooq Ahmad MasoodiAbstract:Resistant Starch (RS) encompasses those forms of Starch, which are not accessible to human digestive enzymes and are fermented in the colon producing short chain fatty acids. Because of its unique physicochemical and functional properties Resistant Starch finds use in wide range of food products and yields high quality products. It has recently gained substantial importance due to its positive impact on health. Among the health benefits include improvement of colonic health and microflora, management of diabetes, lower glycemic index and blood cholesterol levels, reduced bilestone formation, increased mineral absorption, and potential to modify fat oxidation. Technically RS can be produced by different physical, enzymatic and chemical modifications. This article reviews about types of Resistant Starch, sources, preparation, health benefits, and applications of Resistant Starch.
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Preparation, health benefits and applications of Resistant Starch—a review
Starch - Stärke, 2015Co-Authors: Bilal Ahmad Ashwar, Adil Gani, Asima Shah, Idrees Ahmed Wani, Farooq Ahmad MasoodiAbstract:Resistant Starch (RS) encompasses those forms of Starch, which are not accessible to human digestive enzymes and are fermented in the colon producing short chain fatty acids. Because of its unique physicochemical and functional properties Resistant Starch finds use in wide range of food products and yields high quality products. It has recently gained substantial importance due to its positive impact on health. Among the health benefits include improvement of colonic health and microflora, management of diabetes, lower glycemic index and blood cholesterol levels, reduced bilestone formation, increased mineral absorption, and potential to modify fat oxidation. Technically RS can be produced by different physical, enzymatic and chemical modifications. This article reviews about types of Resistant Starch, sources, preparation, health benefits, and applications of Resistant Starch.
Evangelica Fuenteszaragoza - One of the best experts on this subject based on the ideXlab platform.
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Resistant Starch as functional ingredient a review
Food Research International, 2010Co-Authors: Evangelica Fuenteszaragoza, M J Riquelmenavarrete, Elena Sanchezzapata, J A PerezalvarezAbstract:Dietary Starches are important sources of energy for many human societies and it is clear that they can also make quite specific contributions to health. Resistant Starch has received much attention for both its potential health benefits (similar to soluble fibre) and functional properties. Resistant Starch positively influences the functioning of the digestive tract, microbial flora, the blood cholesterol level, the glycemic index and assists in the control of diabetes. Apart from the potential health benefits of Resistant Starch, another positive advantage is its lower impact on the sensory properties of food compared with traditional sources of fibre, as whole grains, fruits or bran. Among its desirable physicochemical properties are its swelling capacity, viscosity, gel formation and water-binding capacity, which make it useful in a variety of foods. In this review, we discuss different types of Resistant Starch, food sources, and potential health benefits and food applications of Resistant Starch.
