Konu "Resistant starch" için Araştırma Çıktıları | TR-Dizin | WoS | Scopus | PubMed listeleme
Toplam kayıt 5, listelenen: 1-5
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Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies
(ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD, 24-28 OVAL RD, LONDON NW1 7DX, ENGLAND, 2019)Cross-linked starches produced in lab-scale from corn and wheat starches with TDF contents of 80.4% and 83.6% were used in cookie formulation to obtain high fibre and low glycaemic index (GI) cookies. Different resistant ... -
Modelling the Effects of Debranching and Microwave Irradiation Treatments on the Properties of High Amylose Corn Starch by Using Response Surface Methodology
(SPRINGER, 233 SPRING ST, NEW YORK, NY 10013 USA, 2018)Response surface methodology was applied to determine the effects of pullulanase debranching, microwave irradiation time (2-4 min) and power (20-100%) on resistant starch (RS) formation and in-vitro glycemic index (GI) ... -
Optimisation of the reaction conditions for the production of cross-linked starch with high resistant starch content
(ELSEVIER SCI LTD, 2015)The optimum reaction conditions (temperature and pH) for the preparation of cross-linked (CL) corn and wheat starches with maximum resistant starch (RS) content were investigated by using response surface methodology ... -
Optimization of resistant starch formation from high amylose corn starch by microwave irradiation treatments and characterization of starch preparations
(ELSEVIERRADARWEG 29, 1043 NX AMSTERDAM, NETHERLANDS, 2017)The effects of microwave irradiation on resistant starch (RS) formation and functional properties in high-amylose corn starch, Hylon VII, by applying microwave-storing cycles and drying processes were investigated. The ... -
Production of oven-baked wheat chips enriched with red lentil: an optimization study by response surface methodology
(SPRINGER INDIA7TH FLOOR, VIJAYA BUILDING, 17, BARAKHAMBA ROAD, NEW DELHI 110 001, INDIA, 2021)Chips are the most common snacks in human diet and generally are produced by frying. However, due to their high carbohydrate, fat and salt content, they are considered as unhealthy snacks. In this study, it is aimed to ...