The Effect of Cooking Methods on the Edible Quality, Predicted Glycemic Index and in Vitro Digestibility of Chinese Yams and Normal Yams

被引：0
|
作者：
Zou, Jian [1 ]
Xu, Meijuan [1 ]
Li, Bin [2 ]
机构：
[1] School of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou,450000, China
[2] College of Food Science and Technology, Huazhong Agricultural University, Wuhan,430000, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2022年 / 22卷 / 03期
关键词：
Sensory analysis;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：200 / 211
相关论文
共 48 条
  • [21] Chemically modified wheat flours in noodle processing: effect on in vitro starch digestibility and glycemic index
    Kumar, S. Bharath
    Prabhasankar, P.
    JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2015, 9 (04) : 575 - 585
  • [22] Free sugar content, in vitro starch digestibility and predicted glycemic index of ready-to-eat breakfast cereals commonly consumed in Turkey: An evaluation of nutritional quality
    Yaman, Mustafa
    Sargin, Hafsa Sena
    Mizrak, Omer Faruk
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2019, 135 : 1082 - 1087
  • [23] Effect of shape, gluten, and mastication effort on in vitro starch digestion and the predicted glycemic index of pasta
    Suo, Xinying
    Baggio, Anna
    Pellegrini, Nicoletta
    Vincenzetti, Silvia
    Vittadini, Elena
    FOOD & FUNCTION, 2024, 15 (01) : 419 - 426
  • [24] Comparison of the edible quality of liquid egg with different cooking methods and their antioxidant activity after in vitro digestion
    Tang, Dengyu
    Wang, Rong
    He, Xiaohua
    Chen, Xuehan
    Huo, Xingyu
    Lu, Xin
    Shan, Yuanyuan
    FOOD RESEARCH INTERNATIONAL, 2021, 140
  • [25] Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread
    Shumoy, Habtu
    Van Bockstaele, Filip
    Devecioglu, Dilara
    Raes, Katleen
    FOOD CHEMISTRY, 2018, 264 : 34 - 40
  • [26] Effect of Different Cooking Methods on Starch Composition, in Vitro Digestibility and Estimated GI of Selected Brown Rice
    Misra, Snigdha
    Kiat, Chang Sui
    Rann, Nicole Too Yann
    En, Brenda Yeong Huai
    Chien, Tan Ying
    Synn, Lim Su
    ANNALS OF NUTRITION AND METABOLISM, 2019, 75 : 303 - 303
  • [27] Effect of Bread Structure and In Vitro Oral Processing Methods in Bolus Disintegration and Glycemic Index
    Aleixandre, Andrea
    Benavent-Gil, Yaiza
    Rosell, Cristina M.
    NUTRIENTS, 2019, 11 (09)
  • [28] Effect of Different Starches on Edible Quality, In Vitro Starch Digestibility, and Antioxidant Property of Black Rice Noodle
    Jin, Fengfang
    Niu, Liya
    Tu, Jin
    Xiao, Jianhui
    STARCH-STARKE, 2022, 74 (3-4):
  • [29] Potential of curdlan use on the improving textural, cooking and sensory quality, and predicted glycemic index of high-fiber pasta added with watermelon rind
    Long, Dien Quang
    Tran, Thi Thu Tra
    Ton, Nu Minh Nguyet
    Le, Van Viet Man
    BIOACTIVE CARBOHYDRATES AND DIETARY FIBRE, 2025, 33
  • [30] Effect of Soaking, Dehulling, and Cooking Methods on Certain Antinutrients and in vitro Protein Digestibility of Bitter and Sweet Lupin Seeds
    Embaby, Hassan El-Sayed
    FOOD SCIENCE AND BIOTECHNOLOGY, 2010, 19 (04) : 1055 - 1062
12345